In an old shearer’s quarters, Adam uses fresh curry leaves to compliment the goat’s cheese in this recipe, producing a smoky, earthy flavour. Together with the caramelised pumpkin and shallots, the strong goat’s cheese and mild goats curd provide a beautiful balance of flavours.Wine match Meerea Park Terracotta Semillon 2006, Hunter Valley, NSW
This dish is all about comforting, wintry food, with the caramelised vegetables offering sweetness as a counterpoint to the salty, almost acid tang of the goats’ cheese and curd. With the fennel seeds and the curry leaves in there, too, there are some wonderful flavours at play. It’s quite a rich dish, so you’ll want a wine with a bit of body and texture, but not too much oak. This would be a good time to pull out an aged semillon, like this recent Hunter Valley Wine Show multi trophy-winner from Meerea Park. It’s gained a bit of toast with age to round out the natural citrus flavours, making it a great wine for this sort of occasion.
-Dan Coward