TAKE A BITE

WINE MATCH: BLUE PYRENEES ESTATE SHIRAZ 2018

A favourite Australian shiraz, deep ruby red with aromas of ripe blackberry fruit, bay leaf, vanilla and chocolate, and soft tannins.

“NO PARTY IS COMPLETE WITHOUT SOMETHING WRAPPED IN GOLDEN PASTRY!”

@phoeberosewood

POTATO, CHORIZO AND ROASTED CAPSICUM EMPANADAS

MAKES 14

3 medium (450g total) potatoes, chopped into 2cm pieces
1 tbs extra virgin olive oil
1 small onion, finely chopped
2 garlic cloves, crushed
1 tsp smoked paprika
1 (120g total) chorizo, finely chopped
½ cup (60g) green pitted olives, chopped
¾ cup (60g) finely grated manchego
⅓ cup (70g) roasted capsicum strips, drained and chopped
¼ cup flat-leaf parsley leaves, chopped Juice of 1 lemon
4 sheets frozen shortcrust pastry, thawed
1 egg, lightly beaten
Lemon wedges, to serve

GRILLED TOMATO & ANCHO CHILLI SALSA

1 dried ancho chilli (or 2 whole dried chillies)2 tomatoes, halved1 small red onion, roughly chopped1 tbs olive oil2 tsp red wine vinegar1 tbs brown sugar