| Would you pay $1000 for a bottle of new release Grange? Many would consider the price an investment, given the value of this premium wine increases year by year. In Nick Ryan's reviews of not only the new release Grange but of Penfolds' St Henri and the much-loved 389, our wine critic this week offers some tasting notes about these three great drops. Read for yourself, and make an informed choice. Our contributing cook Elizabeth Hewson has returned to her favourite stamping ground this week, with two fresh pasta sauce recipes. If slow cooking is your speed, try her beef ragu, which uses an assortment of cuts which she cooks over many hours to create a sauce that's rich and unctious. If, like me, you are more in line for a speedy meal, her winter pesto is the perfect choice. This fresh and healthful sauce can be prepared in as little time as it takes to cook a bag of dried pasta. Pastry chef Gareth Whitton, meanwhile, was working at Dinner by Heston Melbourne when he lost his job during the Covid crisis of 2020. After a stint trying other jobs, Gareth returned to his love of cooking and found a niche making divine tarts. His beautiful new book, Tarts Anon , traces his career highs and lows and offers some spectacular recipes, including this week's savoury cheese and bacon tart and his absolutely lovely vanilla custard tart, which may just become your new go-to dessert recipe. Happy cooking. | 