10 recipes with red wine | Gourmet Traveller

Turn up the warmth factor with a touch of red in your meals. The peppery, rich and robust notes of a favourite red wine is ideal for cool-weather cooking with braised pheasant, pappardelle with duck ragù, a classic boeuf bourguignon and more in this collection. And don’t forget, if it’s not good enough to drink, it’s not good enough to cook with. Cheers to that!

Beef, red wine and cavolo nero pies

Beef, red wine and cavolo nero pies

Pappardelle with duck ragù

Pappardelle with duck ragù

Duck with red wine, prunes and lentils

Duck with red wine, prunes and lentils

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Octopus braised in red wine with clams and peas

Octopus braised in red wine with clams and peas

Ricotta casadetti with red wine-baked peaches

Ricotta casadetti with red wine-baked peaches

Roast duck with orange, bay, juniper and red wine

Roast duck with orange, bay, juniper and red wine

Red wine-braised pheasant with polenta

Red wine-braised pheasant with polenta

Gnocchi with short rib ragù

Gnocchi with short rib ragù

Chicken and red wine terrine with braised shallots

Chicken and red wine terrine with braised shallots

Boeuf bourguignon

Boeuf bourguignon

The Gourmet Traveller Team

Gourmet Traveller is Australia’s trusted authority on food, travel and luxury lifestyle, bringing the latest news and trends to life through quality journalism, enticing recipes and evocative photography. For more than 55 years, it has been inspiring and informing Australians with the best in cooking, dining, travelling and shopping. Our critics bring the expertise of years of critical eating, drinking and writing to the table. Plus, as the country’s leading title in the luxury sector, Gourmet Traveller works closely with Australia’s leaders in the travel and hospitality industries to give our readers exclusive access. The Gourmet Traveller legacy is one of trust, prestige and relevance.

Beef, red wine and cavolo nero pies

Pappardelle with duck ragù

Duck with red wine, prunes and lentils

Octopus braised in red wine with clams and peas

Ricotta casadetti with red wine-baked peaches

Roast duck with orange, bay, juniper and red wine

Red wine-braised pheasant with polenta

Gnocchi with short rib ragù

Chicken and red wine terrine with braised shallots

Boeuf bourguignon

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