January 26th is officially Australia Day, where we celebrate all things from Down Under, and Aussie ‘top blokes’ John Torode and Neil McGuigan of McGuigan wines have announced a new partnership which combines excellent Australian food with accompanying wines matched to suit each dish.

As part of the partnership recipe booklets will be available to download free using promotional codes from McGuigan’s.  And one lucky winner will also be given the chance to enjoy a day’s cooking with Masterchef’s John Torode.

The promotion will be launched soon but in the meantime here are some recipes and accompanying wines which should help you get into the Australian spirit this Saturday.

1. Minced Beef Wellington

Ingredients (serves 8)• 1kg minced beef• 100g tomato ketchup• 4 eggs• 3 onions, finely chopped• 3 garlic cloves, finely chopped• small handful sage, chopped• handful parsley, chopped• 25g butter• 200g mushrooms, finely chopped• 500g pack puff pastry

Instructions1. Mix the beef with the ketchup, 3 eggs, seasoning and 100ml water in a mixing bowl. Add in the onions plus half the garlic and herbs.2. Heat the oven to 200C/180C fan/gas 6. Press the meat into a sausage shape about 30cm x 10cm on a baking tray. Cook for 20 mins then remove and leave to cool.3. Heat the butter in a frying pan over a high heat, add the mushrooms and cook for 3 mins. Add remaining garlic and cook for a further 2 mins, pouring off the excess water from the mushrooms.4. Roll pastry into a rectangle large enough to wrap up the beef. Beat remaining egg with a little water and brush over pastry.5. Spread the mushroom mix into a meatloaf-size strip along the middle of the pastry. Sit the meat on top then cut pastry either side into strips from the meat outwards. Criss-cross these over the meat to enclose and tuck under ends. Brush with more egg, then place on a tray and cook for 40 mins.

Serve with;Enjoy with a glass of McGuigan Black Label Shiraz as the characters of red berry, pepper and spice make this the perfect wine to enjoy with red meat and game.

2. Spiced Chicken Meatballs with Noodles, Basil and BrothIngredients (served 6)

• 1 large onion, roughly chopped• thumb-size piece fresh ginger• 1-2 long red chillies, finely chopped• 1 garlic clove, crushed• 6 white peppercorns, crushed• 20g pack coriander, stalks, chopped and kept separate, plus sprigs to finish• 50ml milk• 100g fresh white breadcrumbs• 1kg quality chicken mince• 3 tbsp vegetable oil

For the broth

• 1½l chicken stock• 2 tbsp toasted sesame oil• 3 tbsp fish sauce• 6 star anise (available in Asian supermarkets)• thumb-size piece fresh ginger, sliced• ½ tsp black peppercorns• 8 spring onions, thinly sliced• 300g egg noodles, cooked• sliced chillies to taste• 1 small bunch basil, leaves picked

Instructions

1. Add the onion, ginger, chillies, garlic, white pepper and half of the coriander stalks, roots and leaves in a food processor and chop finely.  Mix the milk and breadcrumbs together in a large bowl. Add the onion mix and chicken into the breadcrumbs, then season. Now mix until the whole thing becomes a paste – this may take some time. Shape into small balls and fry then over a medium heat until well coloured, adding occasional drizzles of oil, then set aside.

2. For the broth, put the stock into a large saucepan, bring to the boil then simmer. Add the sesame oil, fish sauce, ginger, remaining coriander stalks and roots, star anise and peppercorns. Cover and simmer for 20 minutes. Add the spring onions, noodles and chillies. Take 6 large bowls, then divide the noodles between them. Drop in the warm meatballs then ladle in the stock. Scatter with coriander and basil leaves.

Serve with;A fresh, modern white wine - McGuigan The Semillon Blanc is a new style based on the classic Australian variety Semillon with a lively aroma of fresh citrus fruit and a delightful rich perfume, making it particularly well matched to seafood, salads and Asian style dishes.

3. Warm Chickpea, Chorizo & Pepper SaladIngredients (serves 4)

• 400g chorizo• 2 tbsp olive oil• 800g can chickpeas , drained and rinsed• 500g jar roasted mixed peppers , drained and roughly chopped• handful coriander leaves, chopped• 4 tbsp natural yogurt

Instructions

1. Cut the chorizo into 3cm thick slices. Heat the oil in a large frying pan over a high heat and cook the chorizo for 4-5 minutes, turning occasionally until the edges start to crisp and it has released its red oil.

2. Tip the chickpeas into the pan and cook for a couple of minutes until hot. Add the peppers and cook for a few minutes. Remove from the heat, stir in the coriander, ladle into four bowls and top each with a spoonful of yogurt.

Serve with;

McGuigan Black Label Sauvignon Blanc as this is fresh, crisp and full of citrus, gooseberry and lively tropical fruit flavours.  The clean, crisp character makes it a perfect accompaniment to lighter style dishes such as this chickpea salad.