Local succulents such as wood sorrel, the spinach-like ice plant and salty apple-flavoured pigface make for a sophisticated and textural salad that will have guests talking. A goblet of Chandon S served over ice, with its subtle orange aromas thanks to native Australian orange bitters, is all you need to elevate this acerbic succulent salad to bubbly new heights.

Comforting, warming, and even medicinal, curries are what winter meals are made of. Yes, sparkling wine works well with spicy foods, too, but it’s important not to push the chilli too far or you’ll risk wiping out the drink altogether. This snapper with native spiced broth is begging for a glass of fine Chandon Blanc de Blancs, which features Fuji apple, nectarine and ripe Meyer lemon notes to bounce off the native pepperberry and lemon myrtle-laced curry.

A goblet of Chandon’s bright and bubbly rosé will offset spices like a pro. These scallop dumplings with Sichuan chilli and native herbs are delicate enough to let the aperitif-style sparkling rosé shine through – it’s the greatest finger food duo you never knew about.

Roasts are the ultimate winter entertainer, letting you set and forget as guests trickle in. And everyone knows that bubbles are an excellent party primer. Plus, the natural acidity in sparkling wine helps to cleanse fat off your palate, paving the way for more mouthfuls of succulent meat. So fire up the oven and venture down a less-travelled path with this slow-roasted lamb shoulder with prunes and saltbush. All that’s needed is to pour the Chandon Blanc de Blanc, the ideal palate-fellow for any great Aussie produce.

Salty foods pair well with bubbles, as sparkling wine lacks in sodium, so there’s scope to mingle with some brinier flavours. Fry native saltbush leaves for killer crunchy greens, and team with warm, spice-roasted pumpkin wedges. Serve with a generous pour of dry and zesty Chandon Brut, and maybe another one after.

Sparkling wine plays in harmony with many native Australian greens, adding warming tones to their crisp, at times salty, and acerbic flavours. A worthy side or standalone meal in its own right, these Asian-skewed stir-fried native greens will beat any version you can speed-dial to your home. Throw in all the local native greens you can lay your hands on, such as warrigal greens or karkalla. Our pick is the classic original Chandon Brut as a dry and elegant counterpoint.

Chardonnay and seafood are the food world’s Beyonce and Jay-Z. The almost saline-like minerality of the chardonnay grapes echoes the brininess of the seafood, so pour a glass of Chandon Blanc de Blancs (made with Chardonnay grapes) to enjoy with these stunning local rock oysters with a zingy finger lime dressing, ideally some place you can watch the sun setting, because that’s what Bey would want.

A vintage sparkling wine like Chandon’s Vintage accrues earthy epicurean characteristics over time, which team well with other earthy treats, such as local beetroots and radishes. Make the most of these ingredients’ seasonality and pair with native, local seaweed in this beetroot, radish and seaweed vinaigrette with cultured cream. Finish with a generous pour of Chandon Vintage, which has a creamy texture to balance out the freshness of the salad.

Rich foods with a high natural fat content are an ideal match for sparkling wine. This butter-roasted lobster with native greens (karkalla is our pick of the bunch) is every bit as luxurious as the glass of soft, plush Chandon Blanc de Blanc you’re cradling in your other hand. Look at you.

Sparkling wines have long been the drink of choice at decadent high teas. The dry attributes of chardonnay grapes, like those found in Chandon’s Rosé, match the rich and sweet characteristics of our favourite milky treat. It also complements tart citrus fruits beautifully. Basic chemistry. For these reasons, friends, a goblet of the floral-tinged Chandon Rosé is a good counterpoint to this sorbet with white chocolate and native lemon myrtle.