Crab Linguine with Pinot Gris & Macadamia and prune stuffed pork with Pinot Noir

Do you ever wish you knew what wine to match with a special meal you were cooking?

I do!

I was so pleased when I was offered wine (from Wine Selectors) that I could match with a specific recipe.

They currently have a Chef Series where every bottle is matched by a chef with a recipe you can cook up and impress your friends and family.

So I invited some friends over for feast.

We started with a molten brie topped with garlic and port plum jam

For entree I chose Ben O'Donoghue's Pinot Gris to match with Crab and Rocket Linguine.

A simple and easy recipe where you cook some garlic with basil stalks, add in your tomatoes (I roasted some) and then your crab meat. Wilt in some rocket (and I added some basil leaves).

Remove the stalks and stir in the pasta (I made some fresh spelt linguine), season and serve with a beautiful glass of Pinot Gris. 

It was a beautiful light dish with good flavour, the wine was thoroughly enjoyed along side.

For main I chose Ian Parmenter's Pinot Noir to match with Roast Pork with Prune and Macadamia Stuffing.

Again it is not a difficult recipe, the stuffing consists of bacon and onion (of which I firstly browned in a pan), fresh bread crumbs, macadamias, pitted prunes, fresh thyme, lemon rind, mixed spice, brandy, and egg.

Spread it onto your pork loin, roll up, tie and bake.

My crackling wasn't perfect so I cut off the top and watched it closely under the grill to get some serious crunchiness.

It was so delicious served with some baked pumpkin and parsnip, and sauteed broccoli.

And the Pinot Noir was sensational, an absolutely gorgeous wine that accompanied the food perfectly.

Overall it was a really enjoyable meal, delicious food, stunning wine, a warm lounge room and good friends.

I am very thankful to Wine Selectors for the gift of the wine.