A pretty simple dinner which didn’t require too much hassle in the kitchen – a pebronata de porc with a side of buttered sweet peas sprinkled with Greek bottarga powder and some wholemeal fusilli. The Hunter Valley Shiraz (almost the entire bottle) that I didn’t manage to drink came in handy as it lent a robust flavour to the gravy infused with a somewhat salty beef stock. I opened a 1988 Chateau Musar to go with it and it was beautiful. The recipe actually asked the reader to drink the last cup of wine during the cooking process but you know what? I finished half a bottle of Champagne instead!