Wine & Cheese brought to you by
Wine & Cheese brought to you by

4 perfect meaty recipes – paired with red wine – that’ll see you through winter

Cheesy-stuffed meatballs, slow cooked lamb shank, beef bourguignon and coffee-rub steak. Oh yes, this is comfort food at its finest

1d ago

Post sponsored by

Honestly, this is the time of year we’re most happy. It’s chilly outside, and there are a million excuses not to leave the house. Instead, we love nothing more than spending some quality time in the kitchen, with a hearty dish of food – and a bottle of red wine.

We’re embracing the intensity of a glass or two of PepperBox Shiraz this winter. It’s packed with ripe juicy fruit and a cracking peppery finish. Basically, it’s the perfect partner for great food.

While sipping a glass the other evening, it inspired us to get busy in the kitchen and come up with some seriously delicious meaty dishes to see us through winter. We might just eat these dishes on repeat, don’t judge us. Best get a few cases of wine in too while we're at it…

Best ever cheese-stuffed meatballs and spaghetti

Oh yes you read that right. Cheese. Stuffed. Meatballs. It turns out perfection can be improved on. And all we needed was more cheese.

Cheese-stuffed meatballs and spaghetti

Oof, these are good

Prep time20min
Cook time45min
Total time1h 5min


  • ...For the meatballs...
  • 225g minced beef
  • 225g minced pork
  • 2 garlic cloves, finely chopped
  • 1 tsp dried oregano
  • 100g breadcrumbs
  • 1 egg
  • 100g mozzarella
  • 25g Parmigiano Reggiano, grated
  • Salt and pepper
  • ...For the sauce...
  • 2 carrots, finely diced
  • 1 large white onion, finely diced
  • 2 sticks of celery, finely diced
  • 250g mushrooms, finely sliced
  • 3 cloves of garlic, finely chopped
  • 1 tin chopped tomatoes
  • 1 large glass of PepperBox Shiraz wine
  • 1 tsp dried oregano
  • 1 tsp dried parsley
  • 1 tbsp tomato puree
  • 1 beef stock cube
  • 1 tsp Marmite
  • Few shakes of Worcestershire sauce
  • Salt and pepper


Cheese-stuffed meatballs

  1. In a large bowl, combine your beef, pork, breadcrumbs, garlic, herbs, Parmigiano Reggiano, salt and pepper.
  2. Add your egg to the mix and combine.
  3. Grab a small ball of the mixture and flatten it out. Press a blob of mozzarella into the middle, and shape the meat mixture around until it's sealed tightly. Repeat with the rest of the mixture.
  4. Heat 1 tbsp rapeseed oil in a large pan on a medium heat. Add your meatballs and brown on all sides. Don't crowd the pan too much, you can always do them in batches. Once they've got a nice crust all over, remove from the pan.

Pasta sauce

  1. In the same pan, add your finely diced celery, carrot, onion, and cook for 10 to 15 minutes. Add your chopped garlic to the pan and cook for another minute or so.
  2. Add finally sliced mushrooms and cook for another minute.
  3. Pour in your glass of wine, and let that cook out for a minute.
  4. Time to add your chopped tomatoes, herbs, stock cube, marmite, Worcestershire sauce, and season well.
  5. Leave to simmer for five minutes, before adding your meatballs back in.
  6. Cover the pan and let the meatballs cook through. This should take around 15 to 20 minutes, but you can of course leave it for longer.
  7. While your meatballs are cooking, cook your favourite pasta.
  8. To serve, top your meatballs and pasta with liberal shavings of Parmigiano Reggiano (you can never have too much cheese), some fresh basil, fresh black pepper, and a glass of PepperBox Shiraz.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Slow cooked lamb shank and mash potato

Doesn't lamb shank always feel like such a treat? The slow cooked meat falling off the bone... a seemingly never-ending amount of yumminess. It's just perfect winter food, whether you want to treat yourself, or you're throwing a dinner party. As it's slow cooked too, there's not too much effort required from you. Just let it do its thing.

Slow cooked lamb shanks with garlic mash

Perfect winter comfort food

Prep time20min
Cook time5h
Total time5h 20min


  • 4 lamb shanks
  • 2 large carrots, finely diced
  • 1 large white onion, finely diced
  • 2 large celery sticks, finely diced
  • 1 bottle of PepperBox Shiraz
  • 2 sprigs fresh rosemary
  • 2 sprigs fresh thyme
  • 3 cloves garlic, finely chopped
  • 2 sprigs fresh mint
  • 2 tbsp tomato puree
  • 1 tbsp mint sauce
  • Salt and pepper
  • 1 lamb stock pot
  • Cornflour, may need for thickening
  • ...For the garlic mash...
  • 6 large potatoes
  • 6 cloves of garlic, finely chopped
  • 30g butter
  • 1 tbsp double cream
  • Salt and pepper


The lamb shanks

  1. Add 1 tbsp rapeseed oil to a large pan, and brown your well-seasoned lamb shanks all over. You may need to do this in batches.
  2. Transfer them to the slow cooker, set on high.
  3. In the same pan, fry your finely chopped celery, carrot and onion for around 10-15 minutes.
  4. Add the garlic, and tomato puree and stir together. Add all this to the slow cooker.
  5. Top up the slow cooker with your wine (as much as you can fit in from the bottle – any left over, that's for you!), stock pot, herbs, seasoning, and mint sauce.
  6. Pop on the lid, and cook on high for four hours, occasionally turning over your shanks. Turn down low for the last hour.
  7. After that time, if your sauce is looking thin, add it to a pan and rapidly heat it until it starts to thicken. You may need to add some cornflour (mixed with a little water into a paste) at this point.
  8. The meat should be starting to fall off the bone.

The garlic mash

  1. Peel the potatoes, cut into smaller chunks and place into a pan of boiling, salted water.
  2. Reduce heat to a simmer and boil until the potatoes are softened (around 15-20 minutes).
  3. Strain the potatoes in a colander, put them back in the pan, add your butter, double cream and finely chopped garlic (if you want to get extra fancy, chop the end off a bulb of garlic and roast in the oven for 40 minutes, then squeeze out the mellow cooked garlic into your mash).
  4. Mash until smooth and silky. Season.


  1. Serve your delicious lamb shanks on a pile of garlic mash with some of the sauce, and crunchy veggies to add some texture.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Hearty beef bourguignon

The comfort food just keeps on coming. We LOVE beef bourguignon. This one is straying slightly from the traditional French recipe, as we're of course using a bottle of PepperBox Shiraz. We don't think the French will mind too much though, it tastes wonderful.

Best beef bourguignon

The ultimate comfort food

Prep time20min
Cook time8h
Total time8h 20min


  • 1.3kg decent braising steak/chuck steak
  • Smattering of plain flour
  • 180g smoked bacon lardons
  • 1 large white onion, finely diced
  • 2 large celery sticks, finely diced
  • 2 large carrots, finely diced
  • Bottle of PepperBox Shiraz
  • 3 tbsp brandy
  • 2 tbsp tomato puree
  • 1 beef stock cube
  • 20 baby onions or shallots, peeled, kept whole
  • 250g chestnut mushrooms, halved or quartered, or kept whole if small enough
  • 3 cloves of garlic, finely chopped
  • 2 bay leaves
  • 2 sprigs fresh thyme
  • 25g butter
  • Salt and pepper
  • Cornflour, may need to thicken sauce


  1. Coat your chunks of beef in plain flour and season well.
  2. In a large pan, brown your meat in batches on a medium-high heat. You will probably need to do this in batches. Transfer the browned beef straight into the slow cooker, set on high.
  3. Once all your meat is browned, fry your chopped onion, celery and carrot chunks in the same pan for around 5 minutes. Add the garlic and cook for another minute. Add all this to your slow cooker.
  4. Still in the same pan, fry your lardons until the fat gets a bit crispy. Add in your brandy and cook off the alcohol a bit. Add to the slow cooker.
  5. Pour your bottle of PepperBox Shiraz into the slow cooker, along with the 2 tbsp tomato puree, fresh herbs, and stock cube. Stir well to combine, and leave to cook for an hour on high, then switch down to low.
  6. After 5 hours on low, time to work on your onions and mushrooms. Melt the butter in a large frying pan, add your peeled whole baby onions and mushrooms and fry for a few minutes, until browned and starting to caramelise. Add these to the bourguignon, and leave in the slow cooker for another hour or so. The meat should be tender but still holding its shape.
  7. If your sauce is a little thin after 6-8 hours of cooking, mix up 1 tbsp cornflour with a little water and add it to the stew to thicken the sauce.
  8. Serve with some garlic mash, crusty bread and green vegetables.

Recipe by

Rachael Hogg

Have you tried this recipe? Share your photos & thoughts in the comments below

Coffee rub steak with mustard-dressed watercress salad

Steak. Red wine. Name a more perfect combination... we'll wait. It's got to be up there with fish & chips, strawberries & cream, and bacon & eggs, right? This coffee rub takes your steak up a notch, with a deep, earthy flavour from the coffee, and some warming heat from the spices. This will be a rub you go back to again and again. Serve your steak with a mustard-dressed watercress salad, or a big bowl of chips.

Coffee-rub steak with mustardy leaves

Give your steak a hit of caffeine

Prep time5min
Cook time5min
Total time10min


  • ...For the spice rub...
  • 1 tbsp freshly ground coffee
  • 1 tbsp freshly ground black pepper
  • 1 tsp smoked paprika
  • 1 tsp sweet paprika
  • 1 tsp Colman's mustard powder
  • 0.5 tsp chili powder
  • 1 tsp dark brown sugar
  • ...For the steak...
  • 2 steaks of your choice (we know you have *opinions* on your favourite cuts)
  • 1 tsp salt
  • 1 tbsp rapeseed oil
  • 1.5 tbsp butter
  • Maldon sea salt flakes
  • ...For the salad...
  • Watercress
  • Lamb's lettuce
  • 5 tbsp extra virgin olive oil
  • 3 tbsp balsamic vinegar
  • tbsp Dijon mustard
  • Salt and pepper



  1. Mix all your rub ingredients together in a bowl.
  2. Coat steaks in the spice rub, and season liberally with salt.
  3. Leave for around 30 minutes to come up to room temperature.
  4. Heat a large frying/griddle pan with 1 tbsp oil on a high heat. Get it really hot.
  5. Sear your steaks for 1 minute on each side.
  6. Add the butter to your pan, and baste the steaks in the butter until cooked to your liking. A couple of minutes each side for medium-rare, which is how we'd recommend you cook them.
  7. Remove from the pan and leave to rest for at least as long as you cooked them, maybe even a little longer.
  8. Serve with a generous helping of your dressed salad (whisk together your oil, vinegar, mustard and salt), finished with some flaky sea salt.

Have you tried this recipe? Share your photos & thoughts in the comments below

Which of these comforting dishes do you want to eat first?

Join In

Comments (4)

  • I could do well with all of them. By the way, I think French will mind using Australian wine after our Government cancelled submarine contract! LOL

      7 hours ago
  • Cheese stuffed meatballs for my family is now on the list 👍

      17 hours ago
  • This sounds so good.

      17 hours ago
  • I absolutely must make this coffee rubbed steak!!...

      1 day ago