It’s that time of year again. When everyone sets off for the next two months to defrost under the European sun. If a summer spent between the coasts of Italy and France isn’t on the cards for you, Rebekah Peppler offers the perfect remedy to cure your winter blues. From her recent book Le Sud: Recipes from Provence-Alpes-Cote d’Azure , she shares a zesty recipe of fennel and clam spaghetti that packs a punch. Paired with her deliciously seasonal radicchio salad and a glass of white, your long Sunday lunch will be an affair worthy of the French coast. 

Meanwhile, our contributing cook Elizabeth Hewson takes us across the channel to one of her favourite food destinations. If you’re surprised, just know she was too. This week’s offerings are instant classics for when the weather is dreary; a cider-braised pork shoulder followed by a golden, oaty crumble to satisfy the sweet craving. Staying in might be no holiday, but it may as well be when the food is this good. 

This week’s great deal from our cellar director John Lehmann are three fantastic bottles of red for a delightful “super six” price that will save you $76. Click the link to see the deal. Details here.

Further, this year marks the 60th anniversary of The Australian newspaper. To honour this significant milestone, The Australian Wine Club in partnership with The Australian is releasing a first-of-its-kind 60th Anniversary Issue Barossa Shiraz. Hurry to secure your piece of wine and political history – order now.

You may have noticed a tide has turned toward food television in the last few years. Between bake offs and travel docuseries riding the Bourdain-wave, there’s a hunger for small screen programs that will leave you salivating. Currently at the top of the zeitgeist is none other than The Bear, starring breakout actor and internet darling Jeremy Allen White. Its third season is hot off the grill, promising more drama, laughs, and mouth-watering Chicago sandwiches. Be prepared to work up an appetite. Read on here about The Bear’s return and four other shows you can devour in one sitting.