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Got a question about wine, cheese, cooking, or what to bring to a dinner party? Ben and Chris are here to help. No bots, no algorithms, just people who know their stuff.

Ben

Wine & Deli Specialist

Hawthorn East

Ben has been behind the counter at Hawthorn East for over 15 years. An amazing cook who lives for wine pairings, cheese, and deli — he'll tell you exactly what to pair with what and how to put it all together. Ask him about aged varieties, natural wines, or what to bring to your next dinner party.

Obsession: Perfect wine pairings and aged comté

2 answers

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Chris

Deli & Produce Specialist

Clifton Hill

Chris runs the floor at Clifton Hill and brings his Greek heritage to everything he does. Deli is his domain — cured meats, olives, feta, dips, and all the essentials for a proper spread. If it involves good produce and honest food, Chris has an opinion (and it's usually right).

Obsession: Perfect dips and cured meats

2 answers

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Recent Questions & Answers

David asked Chris · 30 Jan

What pantry staples should I always have on hand for quick weeknight meals?

David, great question. Here's my essential list - with these in the pantry, you're never more than 20 minutes from a proper meal. Pasta (a long shape like spaghetti and a short one like rigatoni), tinned tomatoes (San Marzano if you can), good olive oil (don't cook with the cheap stuff and dress with the expensive stuff, use the same mid-range oil for both), garlic, dried chilli flakes, anchovies (trust me), capers, parmesan, and lemons. With just those, you can make aglio e olio, puttanesca, a quick tomato sauce, or a lemon-butter pasta. Add a tin of chickpeas and you've got dinner on toast. Come into Clifton Hill and I'll point you to the good stuff — the right tinned tomato makes all the difference.

CookingPantry

19 found this helpful

Tom asked Chris · 17 Jan

I want to get into craft beer but don't know where to start. What should I try first?

Welcome aboard, Tom. The trick is to start with styles that aren't too far from what you already know, then branch out. If you drink mainstream lager, start with a craft pilsner like Budějovický Budvar or locally, Stomping Ground's Pils. If you like something with more flavour, try a pale ale, Moon Dog's Old Mate is crushable and easy to find. Once you're comfortable, try a hazy IPA (Range Brewing does great ones) or a wheat beer for summer. Avoid jumping straight into imperial stouts or sour beers, they're amazing but can be confronting if you're not ready. Come into Clifton Hill and I'll walk you through the wall.

Beer & Cider

17 found this helpful

Michelle asked Ben · 12 Feb

How do I put together a really impressive cheese board for a dinner party of 8?

Michelle, the secret to a great cheese board is variety and restraint, five cheeses is plenty for eight people. Here's my formula: one soft (triple cream brie or a Brillat-Savarin), one hard and aged (comté or a proper 24-month Parmigiano), one blue (Roquefort or our Red Hill Mornington Blue), one goat (Holy Goat La Luna is the one), and one wild card (smoked cheddar, washed-rind, or something local you haven't tried). Buy about 50g per person per cheese. Take everything out of the fridge 45 minutes before serving. Add dried fruit, honeycomb, cornichons, and good crackers, not too flavoured, they should support the cheese, not compete with it. And please, a decent bread. Come into Hawthorn East and I'll put together a selection for you.

CheeseEntertaining

15 found this helpful

Sarah asked Ben · 3 Feb

What's the best wine to serve with a slow-roasted lamb shoulder?

Great question, Sarah. For a slow-roasted lamb shoulder, you want something with enough body to match the richness but not so tannic that it overwhelms the tender meat. My top pick would be a Heathcote Shiraz. Try the Jasper Hill Georgia's Paddock if you can get it. The earthy, peppery character works beautifully with lamb. If you're after something more affordable, a Grenache from McLaren Vale (like the d'Arenberg Custodian) is a brilliant match. Serve it at cellar temperature, not room temperature, around 16-18°C. The lamb deserves it.

WineCooking

11 found this helpful