First came up with this years ago with duck-loving friends who live very close to Sydney's Chinatown: simply combine one delicious takeaway duck's meat (picked from the bones), some extra finely chopped mushrooms, chopped asparagus and lots of chilli and coriander (Stephen thinks coriander smells like North Qld stink beetles, so he's not a fan!), to make quick work of Sang Choi Bau, with crispy duck skin on top to finish it off.

Use the duck bones to make a beautiful duck stock, thus using everything and keeping it all in balance.

Asparagus is plentiful at this time of year and is absolutely wonderful with our Riesling, as much as it is with a grassy Sav Blanc.

I noticed recently that Neil Perry has a quite complex Duck and Pork Sang Choi Bau recipe in the Sydney Morning Herald:

http://www.goodfood.com.au/good-food/cook/recipe/duck-sang-choi-bao-20141215-3ml4m.html

But read on to make mine…

Best served with Bloodwood 2012 Riesling

A touch of citrus (particularly lemon rind) helps with the matching of food and our cool climate whites, both Riesling and Chardonnays (even the dessert Riesling.)

Enjoy this entrée with Bloodwood 2013 Chardonnay

Spring is the best time to use our tender green grape vine leaves that add an alluring lemony herbal flavour.

Serve with Bloodwood 2012 Riesling

Our Riesling is just made for fish and almost acts as a squeeze of lemon juice over the fish, while cleansing your palate.                  

It's all about flavour if you want to curry favour with Scorpios...

Serve this dish with Bloodwood 2013 Chardonnay

The ripe fruitiness of this Chardonnay handles the strong flavours of the Thai dressing well.

Many years ago Paul Merrony used to serve a yoghurt panna cotta with salad. Peter Conistis at Omega served a quirky Greek salad presentation of fetta panna cotta with cucumber jelly, tomatoes, olives etc.

This cheese panna cotta is my adaptation.

It is easier to serve as a log rather than turning out individual servings, and the presentation is Christmassy with the watermelon salad and greens (see pic).

Delicious served with Bloodwood 2014 Big Men In Tights.

(Depending on its ripeness, the watermelon can push the 2014 BMIT a little, but this dish works well in combination with the wine and the colours are all very Christmas).  

Thanks Marta and Andrew Lind for this spicy "Chorizo" and “sweet pea" combination.           

Serve with Bloodwood 2014 Big Men In Tights.

You know how to make a salad with these ingredients!

Delicious Served with Bloodwood 2014 Riesling or Help Me Rhonda.

Goes very nicely served with Bloodwood 2014 Cabernet Franc.