Chilli honey salmon with pickled nectarine salad
Donna Hay
Donna HayDonna Hay is Australia’s leading food stylist and bestselling cookbook author, known for her simple, seasonal recipes and stunning, style‑driven dishes that have sold millions of copies worldwide and inspired a generation of home cooks.
Saturday Kitchen wine recommendation 
Louis Bouillot Crémant de Bourgogne Rosé, France, N/V Sainsbury’s, From £13
Pale salmon‑pink, traditionally made sparkling wine from Burgundy, blending Pinot Noir and Chardonnay into a dry, crisp, and delicately fruity style with fine bubbles and a light mousse.
It opens with notes of raspberry, redcurrant, and flowers over a hint of citrus and brioche, and on the palate it feels bright and zesty yet softly rounded, making it an easy‑drinking aperitif with cheese, charcuterie, or light seafood.
Tandoori lamb chop burrah with nihari sauce
Vivek Singh Vivek is an Indian–British chef and restaurateur who has redefined modern Indian fine dining in the UK through his acclaimed London restaurants—the Cinnamon Club, Cinnamon Kitchen, and Cinnamon Bazaar—where he blends classical Indian flavours with contemporary Western techniques and ingredients.
Saturday Kitchen wine recommendation
All Good Things Shiraz, Australia, 2024 Tesco, £10
A dark‑ruby, medium‑bodied Australian Shiraz that marries juicy black plum and fresh black‑fruit intensity with subtle toasty oak and rounded, soft tannins, giving it a bright yet approachable profile.
From coastal‑influenced vineyards in Western Australia’s southwest, it shows a vibrant core of ripe black fruits lifted by a hint of spice and light vanilla‑like oak, with a clean, slightly sweet finish that makes it easy to drink on its own as well as with grilled meats, charcuterie, or tomato‑based dishes.
Bernardo Pro Garcia
Matt Tebbutt
Pork belly with spring vegetables and lemon ricotta
Matt Tebbutt
Saturday Kitchen wine recommendation
Errazuriz Single Vineyard Chardonnay, Chile, 2024 Majestic, From £10.50
Bright, cool‑climate Chilean Chardonnay that shows a lively mix of citrus and tropical fruit underpinned by crisp acidity and a touch of creamy, toasty oak.
In the glass it is pale straw with a fresh, zesty character, opening with aromas of lemon, grapefruit, pineapple, and subtle vanilla‑like oak, then delivering a medium‑bodied, vibrant palate with a mouthwatering line of acidity and a rounded, slightly creamy finish that makes it well suited to shellfish, grilled fish, or simple poultry dishes.
Braised beef cheek with pea purée and horseradish cream
Matt Tebbutt
Saturday Kitchen wine recommendation
Ken Forrester Petit Pinotage, South Africa, 2023 Majestic, From £12
Stellenbosch, Coastal Region, South Africa, is a bright, unoaked, fruit‑forward Pinotage that delivers a punch of juicy red and dark‑berry fruit with a spicy, smoky edge and soft, approachable tannins.
This light‑to‑medium‑bodied red shows a vibrant mix of loganberry, redcurrant, plum, and mulberry with a hint of spice and “smoky bacon”‑like savouriness, yet it stays fresh and zesty thanks to cool fermentation and early pressing that keeps the tannins gentle enough to enjoy slightly chilled; it works well with pizza, burgers, barbecue (braai), and rustic Mediterranean dishes, making it a cheerful, easy‑going introduction to South Africa’s signature grape.