Lovely things to cook and eat wint wine

Ingredients· 1 cup Extra Virgin olive oil

· ½ cup dry red wine (The cellars $5 Gippsland Shiraz or Cabernet would suit this recipe well)

· ½ cup white wine vinegar

· 1 tsp fresh crushed garlic

· 1 tsp wholegrain mustard

· 1 tsp dried oregano or 2 tsp fresh chopped oregano

· ½ cup Greek yoghurt (optional, only use if serving immediately)

Instructions:

The easiest way to make this is to combine all the ingredients in a large jar and shake thoroughly until the oil wine, vinegar and yoghurt have emulsified, but you can use a whisk or a blender if you like. Perfect served with any fresh salad and grilled meats.

Ingredients:

· 1 bottle good fruity Chardonnay (The Cellar’s Cleanskin Unwooded Chardonnay, $5.99, would do the trick perfectly.)

· 300g raspberries ( you can use frozen ones just thaw them first)

· 1 vanilla pod, split lengthways

· 5 gelatine leaves or 2 and a ½ tspns gelatine powder

· 250g caster sugar

· double cream to serve

Instructions:

Place the wine and berries in a bowl and allow to steep for half an hour. Strain the wine into a saucepan and keep the raspberries to one side. Heat the wine with vanilla pod until nearly boiling and leave to steep for 15 minutes.

Soak the gelatine in cold water for about 5 minutes.

Meanwhile, after removing the vanilla pod, reheat the wine and stir in the sugar until it dissolves; allow to boil if you want to lose the alcohol. Add a third of the hot wine to the gelatine in a measuring jug and stir to dissolve, then add this mixture back into the rest of the wine and stir well. Strain into a large jug.

Place the raspberries, equally, into 6 shallow, clear glass serving bowls ( you could use martini glasses ), and pour the strained wine over the top.

Allow to set in the fridge for at least 3 hours, though a day would be fine if you want to make this well ahead, and take out of the fridge 15 minutes before serving with double cream and some extra berries if you like.

Serves 6