wines to try

Get Ready To Roast

The only problem with these incredible roast recipes perfectly matched with New Zealand wines is choosing which one to make this Sunday for Selaks New Zealand Roast Day

Every winter up and down New Zealand, the nation heads indoors, rugs up warm and gathers friends and family for Selaks New Zealand Roast Day (the only day of the year when you actually pray for stormy weather!).

To help you get your roast game in top form this Sunday 5th August, we’ve got three unique roast recipes created for Selaks by our mate – Dish magazine food editor Claire Aldous – which have been perfectly matched with wines from Selaks The Taste Collection.

Butter Me Up

A smooth and creamy glass of Selaks The Taste Collection Buttery Chardonnay is a pork roast’s best friend with juicy pears, bacon and sage.

Hasselback Pork with Pears, Bacon and Sage

Serves 6

  • 1.5 kilograms pork loin or scotch fillet roasts, boneless, skin off (1 large or 2 medium pieces)
  • 250 grams streaky bacon,  finely chopped
  • 2 cloves garlic, crushed
  • 8 large sage leaves,  finely chopped
  • 2 firm, ripe pears, halved, cored and thinly sliced
  • 2 large fennel bulbs, cut into thick wedges
  • ½ cup white wine
  • ½ cup cream
  • parmesan, for grating
  • sea salt and ground pepper

Preheat the oven to 160°C.

Tie the meat at 4cm intervals with kitchen string. Make evenly spaced cuts in the meat, between the string, cutting only ¾ of the way through. Season all over with salt and pepper.

Combine the bacon, garlic and sage. Pull each cut apart and insert slices of pear and fill with the bacon mixture. Place in a large shallow baking dish with the fennel wedges and wine. Drizzle the cream over everything, then a  generous grating of parmesan and a grind of pepper.

Cover with baking paper, then foil, to seal tightly. Bake for about 1½ hours or until tender. Strain the pan juices through a fine sieve into a saucepan. Mix 1½ teaspoons cornflour with 2 teaspoons of water. Stir in and simmer for 5 minutes until thickened. Season if needed.

Cook’s Note: You can serve this dish with a creamy root vegetable mash or crispy roasted potatoes.

Velvety Perfection

The lusciousness of Selaks The Taste Collection Velvety Pinot Noir is matched perfectly to the sumptuous earthy porcini butter and a juicy, tender steak.

Rib-Eye Steaks with Porcini and Garlic Butter

Serves 4-6

  • 3 x 500-gram bone-in rib-eye steaks
  • fresh thyme sprigs
  • sea salt and ground pepper

Porcini and garlic butter

  • 15 grams dried? porcini mushrooms
  • 150 grams butter, at room temperature
  • ½ small red onion, finely chopped
  • 3 cloves garlic, crushed
  • 1 teaspoon salt
  • ¼ cup finely chopped parsley

Porcini and garlic butter: Soak the mushrooms in ¾ cup boiling water for 10 minutes. Drain the mushrooms, saving the soaking water, and finely chop.

Heat a good knob of the butter in a saucepan and cook the onion, garlic and salt until soft. Add the mushrooms and soaking water and boil until all the liquid has evaporated and the mixture is thick. Cool completely. Mix the mushroom mixture, remaining butter and parsley together and season to taste. Tip onto a piece of plastic wrap and form into a log. Chill until just firm enough to slice.

Preheat the oven to 200°C fan bake.

Steaks: Rub the steaks with a little oil and season generously with salt and pepper. Heat a large cast iron sauté pan or ridged grill until very hot and sear the steaks 1 minute each side. Tuck the thyme under the steaks and transfer to the oven and cook for 6 minutes, turn over and cook for another 6 minutes for medium-rare. Top each steak with a slice of the porcini and garlic butter, cover loosely and rest for 5 minutes.

Cook’s Note: Serve with a salad of fresh watercress, thinly sliced pears and roasted hazelnuts tossed with a mustard dressing

To serve: Carve the steaks and top with another piece of butter and spoon over the meat juices in the pan.

Smooth Symphony

The rich, ripe berry flavours of the Selaks The Taste Collection Silky Smooth Merlot provide the perfect balance to a slow-roasted aromatic, nutty-crusted lamb.

Slow-Roast Leg of Lamb with Walnut Dukkah Crust

Serves 6-8

  • 1.5 kilogram (approx.) semi-boned leg of lamb
  • 6 onions, peeled and halved through the root
  • ¼ cup water
  • sea salt and ground pepper


  • 1 tablespoon olive oil
  • 2 tablespoons tomato paste
  • 1 tablespoon runny honey
  • 2 cloves of garlic, crushed
  • ¼ cup walnut dukkah
  • 1½ teaspoons smoked paprika
  • 1 teaspoon ground cumin
  • ½ teaspoon ground cinnamon
  • ¼ teaspoon chilli flakes

Preheat the oven to 150ºC.

Rub: Combine all the ingredients in a bowl and season with salt and pepper.

Season the lamb, place in a large roasting dish and spread over the spice rub. Put the onions and water in the base of the dish, cover with a piece of baking paper, then foil, and seal tightly. Cook for 6 hours or until meltingly tender.

Cook’s Note: Top with a salad of parsley leaves, toasted walnuts, thinly sliced red onion and currants, tossed with a honey, red wine vinegar and olive oil dressing.

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