Chili Prawns paired with Moscato Rose 2012

½ red capsicum, cut into chunks
½ green capsicum, cut into chunks
2 cloves garlic
1 white onion
2 teaspoons oil
200 grams (7 ounces) green prawns
1 tablespoon rice wine
1 tablespoon chili sauce 
¼ cup stock
1 lime
Fry the red capsicums, green capsicums, onions and garlic in a hot wok with the oil. Once cooked, add the prawns and cook until opaque. Pour in the rice wine then the chili sauce. Add the stock and reduce slightly. Add the lime to taste.
Serve with rice. 
Beef Ragout paired with Reserve Coonawarra Cabernet Sauvignon
Serves 6
4 slices of pancetta, diced
1 onion, finely chopped
1 carrot, finely chopped
1 celery stalk, finely chopped
2 tablespoons tomato paste
1 tin diced tomatoes (400 grams)
1 teaspoon rosemary, finely chopped
5-7 sage leaves, chopped
1 bay leaf
700 grams shin beef, cut into cubes or a cut from the shoulder, such as blade chuck or brisket
225 grams lean pork, cut into cubes (use all beef if you prefer)
Olive oil
150 milliliters dry white wine
300 milliliters red wine
1 tablespoon flour
In a large, heavy-based casserole dish, sauté the onions until soft and golden. Add the pancetta and sauté until the it renders some of its fat. Add the carrot and continue to sauté for about 3 to 4 minutes, then add the celery. Add the tomato paste and fry for a further 2 or 3 minutes.
Preheat the oven to 170°C (330°F). Place the diced meat in a large mixing bowl, season with salt and pepper and dust with flour. In a separate fry pan, heat a little of the olive oil and fry the meat off in batches. Add the meat to the casserole dish as you go. Deglaze the pan with the wine and pour over the top of the meat. Add tomato, rosemary, sage and bay leaf and bring to the boil on top of stove.
Cover with a lid and place in the preheated oven. Cook for 2 ½ hours.  
Serve with pasta such as pappardelle, bucatini or rigatoni.