EASTER FEAST

Savoury doughnuts with pine-nut butter (RECIPE P117)

Wine harvest pot-au-feu (RECIPE P127)

Chocolate cake with fudge icing

(PICTURED; RECIPE P101)

The savoury richness of the entrée in this menu calls for a sparkling wine with yeasty richness – a late-disgorged vintage fizz, perhaps. The classic French stew calls for a classic claret from Bordeaux or and Aussie claret-style blend of shiraz and cabernet. And the chocolate cake calls for sweet, dark, rich Pedro Ximénez sherry.