By Jules Clancy

Serves 4

If you aren’t able to track down beef cheeks feel free to substitute with osso buco or large chunks of stewing steak. Smoky paprika adds a lovely complexity and is now available in the spice section of most supermarkets.

3T olive oil
2 red onions, peeled & diced
4 beef cheeks, approx 250g each
4 cloves garlic, peeled & smashed
400g can tomatoes
1T ground cumin
2T smoky paprika
1 1/2C (375mL) red wine
2C (500mL) chicken stock
3 bay leaves
handful green olives
crusty bread or mashed potato, to serve
green salad, to serve

Preheat the oven to 150C. Heat a large heavy based flame proof casserole dish over a medium low flame. Add oil and onions and cook covered stirring occasionally for approx 15mins or until onions are softened but not browned. Add cheeks, garlic, tomatoes, spices, wine, stock and bay leaves and bring to a simmer.

Cover and place in the oven for 4 hours, turning cheeks occasionally. Season and add olives and continue to cook for another 2 hours or until the meat is meltingly tender. If the sauce is too brothy, remove cheeks and set aside and simmer sauce until it reaches the desired consistency. Return cheeks and warm through. Serve hot with bread or mash and salad passed separately.

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By Jules Clancy

Serves 6

Even when grown on the other side of the world, Italian varietals tend to be at their best at meal times. So why not team the Dalzotto Barbera with this meaty but not too heavy classic pasta dish. If you can't find pork and fennel sausages, any good quality Italian style pork sausages will do the trick. Other long pasta like spaghetti or linguine would also work in place of the pappadelle

8 pork & fennel sausages
2T olive oil
2 large brown onions, chopped
3 cloves garlic, chopped
140g tomato paste
2×400g cans good quality tomatoes
150mL dry white wine
1/3 bunch flat leaf parsley, leaves picked
600g dried pappardelle
parmesan cheese, to serve

Heat oil in a large frying pan and cook onions over medium heat. Squeeze sausage meat from the skins into bight sized pieces and add to onions. Cook stirring occasionally until the onion is softened. Add garlic and tomato paste. Cook for a few minutes before adding tomatoes and wine. Allow to simmer uncovered for approx 30mins or until sauce is reduced and thickened. Season well.

Bring a very large pot of salted water to the boil and cook pasta until al dente. Drain and divide between 6 warmed pasta bowls. Top with sauce and garnish with parsley leaves.

Serve immediately with a chunk of parmesan and grater passed separately.

By Jules Clancy

serves 4

I used to pan fry my trout which is also delicious but requires your undivided attention. Roasting the fish in a super hot oven works a treat giving you divinely crispy skin over delicately moist flesh while leaving you with time to knock up a fresh salad to go with.

4 plate sized rainbow trout
extra virgin olive oil
1 bunch sage, leaves picked
2 handfuls sliced almonds
2 lemons, halved and base flattened
green salad, to serve

Preheat your oven to its highest temperature. Rinse trout and pat dry. Rub with olive oil and season well. Place in a baking tin with the lemon halves and bake for 5 mins. Scatter over the almonds and sage leaves and drizzle with a little more oil then keep cooking for another 5mins. Test the fish to see if it flakes easily from the bone. If not return to the oven for a few more minutes.

Divide trout and lemons between 4 plates, drizzle with any pan juices and sprinkle with almonds and sage. Serve with green salad passed separately.