What to eat with this month's ByTheBox

What to eat with this month's ByTheBox

Huntress Waikoa Sauvignon Blanc 2022 with Classic Caesar salad 

The key to this recipe is a lot of Anchovies. It’s inspired by the great Molly Baz whose love for a good Caesar salad knows no bounds. There’s no chicken in sight, but rather a healthy dose of anchovies (the best you can find) for the best results. Don’t skimp on the lemon and always add more garlic if necessary. The citrusy freshness of this salad asks for inherently citrusy wines like Sauvignon Blanc. Huntress Waikoa has a precise, understated nature that will let Caesar’s flavours shine. 

1 Baguette
⅓ cup of extra-virgin olive oil
Flaky Salt
Black Pepper 
2 large eggs
1 garlic clove
1 lemon
8 anchovy fillets
20ml Dijon mustard
120 ml canola oil
60 grams grated Parmesan cheese (about 120 ml or 1/2 cup)
3 Cos hearts


Preheat the oven to 160 degrees.

Tear the baguette into small pieces and toss with 2 tablespoons of olive oil, 1/2 teaspoon of salt, and freshly ground black pepper.

Bake for 10 - 15 minutes until golden brown and crisp. Let cool. The remaining croutons can be stored for a few weeks in an airtight container. 


In a large bowl, separate the yolks of 2 eggs. Finely grate 1 garlic clove and the zest of half a lemon into the bowl. Squeeze in the juice of half a lemon.

Finely chop 4 anchovies and add to the bowl. Whisk in 1 tablespoon of Dijon mustard. Gradually whisk in 1/2 cup of any neutral oil and ⅓ of a cup of Olive oil until thick and emulsified. 

To serve:

Tear or roughly chop your lettuce into small pieces and dress with more freshly squeezed lemon juice just to coat. Add in dressing and mix well. Finish with more anchovy fillets, croutons and a healthy dose of freshly grated parmesan. 

Kenzie Waiohinganga Chardonnay 2022 with Chicken & Sweetcorn Soup

One of the best things about winter is the endless possibilities with your leftover Roasts. And it’s hard to go past a Roast Chicken (however you choose to make it). Making a soup with the leftover chicken carcass is a great way to not only make your ingredients go further, but is so much more flavourful than anything you can buy from the supermarket. We dream of Chardonnay and a chicken roast. The creamy texture and savoury character of Kenzie Waiohinganga matches flavour for flavour.

1 chicken carcass
4 thin slices fresh ginger + 1 tbsp finely grated ginger
2 onions, quartered
3 garlic cloves, finely grated
2 tsp apple cider vinegar
325g sweetcorn (Can use canned or frozen)
3 spring onions, whites thinly sliced, greens sliced at an angle
100g cooked chicken, shredded 
2 tsp tamari
2 eggs, beaten
Sesame oil (optional), for serving

Boil a large kettle of water. Break the chicken carcass into a non-stick pan, add ginger slices, onion, and two-thirds of the garlic. Cook for 2 mins, then pour in 1.5 litres of boiling water, stir in vinegar, cover, and simmer for 2 hrs.

Strain the contents of the pan through a sieve placed over a bowl. Measure the liquid (around 450ml) and reduce if necessary. Blend the strained onion with three-quarters of the sweetcorn until smooth.

Return the broth to the pan, add the blended mixture, remaining sweetcorn, garlic, ginger, spring onion whites, and shredded chicken. Simmer for 5 mins, stir in tamari, and drizzle in beaten eggs for egg threads. Season with freshly ground black pepper.  Place into bowls and garnish with spring onion greens, and if you like, a few drops of sesame oil.

Scout Blanc 2022 with Stir Fried Eggplant with Ginger & Chilli 

Beautifully fragrant eggplant is a match made in heaven with Scout’s new 2022 Blanc. The delightful aromatics in this wine (ginger, fennel and florals) compliment its flavours, while the pithy dryness contrasts the richness of the sauce. Serve this as a side dish to accompany fish or steamed rice, or make it the main event.

400g Eggplant
3 tbsp peanut oil 
5cm piece of ginger, finely sliced
3 garlic cloves, finely chopped
1/4 cup shao hsing wine
1 tbsp brown sugar 
2 tbsp malt vinegar
1 tbsp soy sauce
1 tsp sesame oil
1 large red chilli, finely sliced

To prepare the dish, start by removing the stems from the eggplants and slicing them into one-centimetre pieces. Heat two tablespoons of peanut oil in a hot wok until it shimmers slightly. Add the eggplant slices and stir-fry for about 2 and a half minutes, being careful not to let them burn.  Next, add the remaining peanut oil to the wok along with the ginger and garlic. Stir-fry for one minute, then add the shao hsing wine and sugar, and stir-fry for another minute. Finally, add the remaining ingredients and stir-fry for another minute or so. Serve the dish immediately.  This flavourful dish pairs well with delicately flavoured dishes like steamed snapper with ginger and shallots, or alongside fried rice for a quick meal. If you don't have shao hsing wine, you can substitute it with a splash of white wine. 

Pira & Figli Dolcetto D'Alba 2021 with Tomato & Prosciutto Toast

A wine that is enhanced next to something delicious. That something delicious in this case is a simple Tomato & Prosciutto toast. The dry tannins of the Dolcetto soak up that umami savouriness of the Prosciutto and cut through the fat. Dolcetto’s signature freshness sits like for like with tomato.  This pairing makes for a great afternoon snack or elegant dinner party dish. For best results, crank your bbq up to high heat and watch your bread toast like a hawk. Who said BBQ’s were just for summer? 

4 thick slices of sourdough bread
1 tbsp extra-virgin olive oil, plus extra to serve
4-8 thin slices Prosciutto di parma
2 garlic cloves, peeled
2 small ripe tomatoes, halved

Preheat your bbq to high heat. Slice sourdough into thick pieces and grill until toasted and slightly charred. Rub raw garlic on one side of toast and drizzle with a good glug of olive oil.  Rub tomatoes on to the toasted bread and season with salt and pepper. Top with prosciutto, drizzle with more olive oil and serve. 

Maison Fortant Sélections Parcellaires Languedoc 2019 with Slow cooked pork Shoulder & Brussel Sprout Slaw

Don’t be put off by the length of time this dish takes. Once in the oven, it’s a set and forget and the results are worth it. With its supple, plush nature and savoury depth, this wine waits with open arms for a slow cooked dish like this. It pairs especially well with the nutty and smoky flavour of the sprouts which also add a nice zesty freshness to the dish. 

2 tsp smoked paprika
2 tsp ground cumin
2 tsp black pepper
2 tsp brown sugar
1 tsp salt
1 330ml of cider
2 kg boneless pork shoulder
500g Brussel sprouts 
2 lemons 
2 granny smith apples 

Start by mixing together 2 teaspoons each of smoked paprika, ground cumin, black pepper, and brown sugar, along with 1 teaspoon of salt. Rub mixture over your pork shoulder. Next, place the seasoned pork in a large casserole dish, ensuring the skin side is facing up, and pour in your cider. Cover the dish with a lid and let it cook in a preheated oven at 130 degrees for approximately 6 - 8 hours or until the pork becomes tender and falls apart. Check your pork every hour or two and add more cider if necessary. Once cooked, take it out of the oven and transfer the meat to a separate large dish, leaving the liquid behind. Remove the skin from the pork and use two forks to shred the meat into smaller pieces, discarding any fatty parts. For the slaw, thinly slice your brussel sprouts on a mandolin and cover with lemon juice, salt and pepper. Meanwhile, cut your apple in to thin batons and add to your slaw. Drizzle with olive oil and serve with the shredded pork. 

Stonecroft Cabernet Sauvignon 2019 with Steak au Poivre

Every great bistro the world over has a good steak au poivre. It’s a classic that will never go out of fashion. Translated as “pepper steak” - you can use any cut of beef but our go-to is Rib eye, it has the perfect balance of flavour and fat which stands up to the Cabernet Sauvignon. Cabernet and steak are best mates from way back. Classic pairings like this are classic for good reason - Cabernet’s firm tannic structure loves a good bit of protein. 

1 x 600g Rib Eye steak 
Flaky salt
Black pepper, coarsely ground
Olive oil
50g Butter
30ml Brandy or cognac
100ml Beef broth or stock
80ml Heavy cream 

Start by seasoning your rib eye, generously with salt on both sides. Press coarsely ground black pepper onto both sides of the steaks, ensuring they are well coated. Heat some olive oil in a pan over medium-high heat. Once the pan is hot, add the seasoned steaks and cook according to your preference. Cooking time will vary depending on size, type of cut so cook accordingly. Remove the steak, cover and let it rest. 

In the same pan, add a knob of butter and allow it to melt. Optionally, pour in a splash of brandy or cognac, taking caution, and carefully ignite it to flambe the sauce. Once the flame subsides, add beef broth or stock to the pan and let it simmer for a few minutes. Add a splash of cream to the sauce and stir until well combined. Slice the rested steaks and serve them with the peppercorn sauce poured over the top.