Vintage Cellars

Food Pairings

Spring Share Plates

Somer Sivriolgu and David Dale share their recipe for the perfect spring-time event: Family, friends and vibrant cuisine paired with equally beautiful and elegant wines.

A wine glass has three parts: bowl, stem and base. As Mark Baulderstone, Managing Director at Riedel Australia & New Zealand explains, “While the bowl is critical when it comes to delivering the wine’s flavour, the height of the stem and the size of the base are equally important when it comes to the balance.”

Rolled pastry with spinach and feta

Serves: 8

Pair with:

Brokenwood Cricket Pitch White – Complex yet light with citrus characteristics that complement savoury, vegetarian dishes.

Petaluma White Label Chardonnay – Citrus, good acid and mineral fruit is combined with subtle oak. It also pairs well with lamb and roast chicken.


  • 250g English spinach
  • 1 onion
  • 4 spring onions (scallions)
  • 120ml sunflower or vegetable oil
  • 1 tbsp dried mint
  • 1 tbsp chilli flakes
  • 1 tbsp salt
  • 1 tsp freshly ground black pepper
  • 150g feta
  • 80ml milk
  • 1 egg
  • 1 tbsp plain yogurt
  • 2 sheets yufka; alternatively, use 4 layers of filo pastry



  • Wash the spinach thoroughly. Remove the stalks, then finely chop the leaves. Finely slice the onion. Wash the spring onions, then remove the roots and green outer layer. Finely chop.
  • Put 2 tablespoons of the oil in a frying pan over medium heat. Add the onion and cook for 3 minutes. Add the spring onion and cook for 3 minutes more. Add the spinach and cook for a further 3 minutes, then remove from the heat. Mix in all the dried herbs and spices and leave in the frying pan to cool. Grate the feta into the cooled spinach mixture.
  • Preheat the oven to 180°C.
  • Whisk the milk, egg, yogurt and another 2 teaspoons of the oil in a mixing bowl. Unfold a sheet of yufka and slice it down the middle to create a half-moon shape.
  • Brush a quarter of the egg mixture onto each half-moon of yufka. Spread a quarter of the spinach mixture along the flat side of the half-moon, making a strip about 5cm wide. Fold the strip over and tightly roll the yufka into a tube about 80cm long.
  • Brush a 20cm wide baking tray with the remaining oil. Place the rolled pastry (börek) onto the tray and pull it around into a circle, with the ends overlapping. Make another börek and join that to the inside end of the previous circle, so that it forms a smaller ring inside the first one. Add two more börek tubes so you have a spiral of smaller and smaller rings.
  • Bake for 20 minutes, or until the börek are golden. Turn off the heat, leaving the tray in the oven, and rest for 10 minutes.
  • Cut across the spiral four times to make eight wedges, and serve.

Thin-crust pide with spicy lamb topping

Serves: 4

Pair with:

Langmeil Three Gardens GSM – A Rhone blend that draws on shiraz, mourvedre and grenache, and pairs well with lamb

SC Pannell Tempranillo Touriga – Plum and dark berry fruits meet exotic spice and scented florals. Perfect with flatbreads and spicy tapas-style dishes.


  • 200g plain (all-purpose) flour, plus extra for dusting
  • 1 tsp salt
  • 70g wholemeal flour (if using a baking tray)



  • 2 tomatoes
  • 1 red capsicum (pepper)
  • 75g capsicum (pepper) paste
  • 5 garlic cloves
  • 1⁄2 bunch flat-leaf (Italian) parsley
  • 2 tsp chilli flakes
  • 1 tsp freshly ground black pepper
  • 1 tsp salt
  • 200g minced (ground) lamb (about 25 per cent fat)


Red onion and sumac salad (optional):

  • 1⁄2 red onion, finely sliced
  • 1 tsp salt
  • 1 tbsp ground sumac
  • 1 tbsp extra-virgin olive oil
  • Juice of 1⁄2 lemon, plus extra to serve



  • Preheat the oven to its maximum temperature (as close to 300°C as possible). If you have a pizza stone, tile or baking tray, place it in the oven.
  • Sift flour into a mixing bowl and add the salt. Make a well and pour in 125ml of lukewarm water. Knead the dough for 5 minutes. Sprinkle more flour on work surface, then divide the dough into four balls. Cover bowl with a damp cloth and leave to rest.
  • To make topping, score a shallow cross in the base of the tomatoes, then transfer to a heatproof bowl and cover with boiling water. Leave for 30 seconds, then plunge in cold water and peel skin away from the cross. Cut the tomatoes in half and scoop out stalks and seeds with a teaspoon. Roughly chop. Remove seeds from the capsicum and roughly chop the flesh. Coarsely blend chopped tomato and capsicum with the capsicum paste, garlic, parsley, chilli flakes, pepper and salt. Combine the mixture with the lamb mince and stir thoroughly.
  • Place a ball of dough on the floured work surface and, with floured hands or rolling pin, flatten into a round about 25cm wide and less than 5mm thick. Repeat with remaining dough balls.
  • Using a tablespoon, thinly spread the lamb mixture onto the rounds and press it in with your hands.
  • If using a baking tray, take it out of the oven and put a piece of baking paper over it. Dust the baking paper with wholemeal flour. Place the rounds of dough on the baking paper and bake for about 5 minutes, or until edges are crisp.
  • If making the salad, finely slice onion and place in a bowl. Sprinkle with salt and sumac, add olive oil and lemon juice. Mix together with your hands.
  • Sprinkle the salad, if using, over each pide, squeeze on some lemon juice, and serve.

Related Products