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The Best Winter Beers and Wine (and What to Eat with Them)
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The Best Winter Beers and Wine (and What to Eat with Them)

Looking for some new recipes to test out this winter? We’ve got two delicious meals you should try, and some recommendations for beer and wine to serve with them. It’s good to have the option of both, after all – and your guests will thank you for it.

Crispy skin pork belly with caramelised apples

Roast pork and apples are a classic combination and especially comforting during the winter months. This particular recipe serves six, so is perfect for a family meal. But what to serve with it?

In terms of beer, stout pairs particularly well with roasted foods (it also goes well with chocolate, in case you’re tempted for dessert!) so pick up some bottles of Guinness Stout Bottle 375mL. A malty, German-style wheat beer also pairs well with pork.

The dish’s inclusion of apples gives it a complementary taste profile to a pear-y pinot gris, like Jacob's Creek Cool Harvest Pinot Grigio 750ml or even a lighter-tasting pinot noir, like Devils Corner Pinot Noir 750mL.

Prep: 20 mins (+ 15 mins resting time)
Cooking: 2½ hours


1.3kg Coles Australian Pork Belly Roast Boneless
1 tbs olive oil
1 tbs sea salt flakes
1 tsp fennel seeds
1 tsp cumin seeds
1 brown onion, cut into wedges
1 fennel, trimmed, cut into wedges
1 cup (250mL) salt-reduced chicken stock
200g packet Coles Australian Kalettes, trimmed
200g brussels sprouts, halved
3 tsp brown sugar
3 small red apples, halved


1. Preheat oven to 140°C. Place pork on a clean work surface. Pat rind dry with paper towel. Brush rind with half the oil. Sprinkle with salt, fennel seeds and cumin seeds. Place the onion and fennel wedges in the base of a roasting pan. Place pork, rind-side up, over the onion mixture. Pour stock around the pork in the pan. Cover and roast for two hours or until pork is very tender.
2. Increase oven to 230°C. Uncover and roast for 30 mins or until rind is crackled. Cover and set aside for 15 mins to rest.
3. Meanwhile, combine the kalettes, brussels sprout, one tsp of the sugar and remaining oil in a roasting pan. Season. Sprinkle cut side of apple with remaining sugar. Add to kalette mixture in the pan. Roast at 230°C with pork, turning occasionally, for 20 mins or until tender.
4. Arrange the pork, onion mixture and kalette mixture on a large serving platter. Thickly slice the pork to serve.

Slow cooker meatballs with fettucine

Who doesn’t like pasta? This fail-safe meal is sure to impress your guests and has the added benefit of being super easy to prepare. Just pop the ingredients into the slow cooker at lunchtime and you’ll have tender and juicy meatballs by dinner.

You might not immediately think of picking up a beer when eating pasta, but that doesn’t mean you shouldn’t! A lager goes well with garlic-heavy foods, as it’s light and refreshing. Often the bready taste complements the pasta itself – try a bottle of Grand Ridge Solar Aussie Lager Bottle 640mL.

For a classic Italian experience, try this fettucine dish with a dry red wine. A medium-bodied, Italian-style wine like a sangiovese would pair well with the acidity in the tomatoes. Impress your guests with a Pizzini Sangiovese 750mL.

Prep: 15 mins
Cooking: 4 hours 25 mins


500g Coles Australian No Added Hormones Beef 3 Star Mince
2 Coles Australian Classic Pork Sausages, casings removed
1 brown onion, coarsely grated
1 cup (340g) fresh breadcrumbs (made from day-old bread)
1 Coles Australian Free Range Egg, lightly whisked
2 tsp finely chopped sage
2 tsp finely chopped oregano
2 tsp finely chopped basil
1 tbs olive oil
1 brown onion, extra, finely chopped
2 garlic cloves, crushed
½ cup (125mL) dry red wine or beef stock
400g can diced tomatoes
400g jar tomato pasta sauce
500g fettuccine


1. Place beef mince, sausage mince, grated onion, breadcrumbs, egg, sage, oregano and basil in a large bowl. Use your hands to mix until well combined. Season. Shape tablespoonfuls of mince mixture into balls. Place on a plate.
2. Heat the oil in a frying pan over medium heat. Add the meatballs. Cook, turning, for five mins or until brown all over. Transfer to a slow cooker.
3. Add the chopped onion to the pan. Cook, stirring, for five mins or until onion softens. Add garlic and cook for one min or until aromatic. Add the wine or beef stock and bring to the boil. Add the tomato and pasta sauce and stir to combine. Pour over the meatballs in the slow cooker. Cover. Cook for four hours on high (or six hours on low) or until the meatballs are cooked through and sauce thickens slightly. Season.
4. Cook the pasta in a large saucepan of boiling water following packet directions or until al dente. Drain well. Return the pasta to the pan with a little of the sauce from the slow cooker. Toss to combine. Divide the pasta mixture evenly among serving bowls. Spoon over the meatballs and sauce.