Food from Down Under?

I don't suppose a South African curry would fit in the menu?

Actually it would, probably would go with the sauvignon blanc from South Africa I've got.

It sounds like great fun. I look forward to reading your recap, David.

Oh, are you making a Matambre? I love those! That's a wonderful dish to serve with wine! I might be in your neck o' the woods over the weekend! I'll be eating different fare but would love to know what your final menu plan is. If you want suggestions, Oh, I have tons.

Hope I don't miss this! It sounds good.

sounds tasty!

Interesting!

Looking forward to reading the results. I've had a full South African dinner before, but not paired with their wines. I regret that now.

Bobotie is a ground beef curry that some say is the national dish of South Africa. Pair it with a very dry red.

Pair prawn and green mussel dishes with Australian whites such as Yellow Tail.

yes, Madam Donna, matambre is the one dish I'd got in mind (will be a first time making it...any tips on that or otherwise please share!).

Dorine--now the beef curry I may need to look into...green mussel, that's interesting!

David, Matambre is fairly easy, thankfully. A couple of useful tips would be: 1) no matter what you stuff the meat with, be sure to make the roll tight. 2) some recipes tell you to use water or beef stock while others will state wine. I've had most success with a mix of wine and stock. Don't use water. 3) Of all the varieties of stuffing ingredients, be sure you use the lining of spinach leaves and cheese. Then add whatever else appeals to you from the recipes you are reading. Those two ingredients seem to be vital to the success of a pleasing matambre. 4) give me your address and I will oooh and ahhh for everyone.

David I hope it's a great success!
Madame D your comments have my mouth watering.

those sounds like great tips Madame Donna! Many thanks.

I'd like to suggest a signature Kiwi dish, but sad to say I can't think of one. A legacy of our British Empire psyche I guess, we haven't yet developed a distinctive Kiwi palette.

Anything involving roast lamb, lamb shanks or cutlets would be close, I guess. Otherwise Green Lipped Mussels - although I dunno where the Green Lipped bit come from, they're just mussels down this way - I like 'em just steamed open, with a dash of coriander and chili sauce.

You could try hapuku, or its close relatives Sea Bass or Grouper (is there a difference? I wouldn't know). There is quite a nice recipe here:
http://tvnz.co.nz/view/page/410965/430634

And of course, we could argue all day with our cousins across the ditch about the true origin of pavlova, but lord knows what sort of wine you would serve with that...