Quick flavour fix: You can have this low-fat, high-fibre bruschetta on the table in 5 minutes flat.

Rosé is one of those wondrous wines that goes with just about anything. Here, the dish comes alive with the fragrant perfume of red berries and the brisk, crisp texture found in the palate of the wine. It’s ideal with the light, gamey characters of prosciutto and sweetness of figs, yet won’t overwhelm the delicate flavour of the ricotta – grenache rosé was just about made for these lighter, healthy-feeling entrees. Yalumba Block 2 Grenache Rosé

Chickpeas bring nuttiness (and protein) to Jill Dupleix's sweet, spicy little carrot cakes. Serve them with harissa yoghurt and watercress or a crunchy green salad.

One of the wonderful things about viognier as a grape is that it tends to marry unctuous texture with great freshness. A cool glass of this super premium wine will not only enhance the textural elements of this dish, but refresh the palate after the spice-heat of the harissa. The Virgilius is widely recognized as Australia’s greatest viognier, so is a rare treat with this flavoursome dish. Yalumba The Virgilius Viognier

Whether you're entertaining at home or have been asked to bring a plate, these crunchy and gooey golden-fried cheese balls are a sure-fire winner. Let your deep fryer do all the work in this super-easy recipe, using bite-sized bocconcini to melt inside a hot and crispy coating of panko breadcrumbs. Whip up a smoky tomato dipping sauce and you've got yourself a tray of irresistibly rich and morish savoury delights. While these deep-fried mozzarella balls are made to share, we won't judge if you snack on the whole plate.

The grape variety grenache tends to produce highly perfumed, medium-bodied red wines of gentle sweetness and pleasing spice characters. The fruity flavours of the wine are an ideal match for the smokiness of the sauce in this dish, creating a synergy between glass and plate. Yalumba has a knack with grenache, and draws on some wonderful old vine resources to produce its range of wines. Yalumba Vine Vale Grenache

Couscous has a lovely nutty quality and is a great accompaniment to caramelised root vegetables.

The flavours of vegetables become more robust after roasting, while couscous typically has a savoury nuttiness. These elements combined work particularly well with medium-weight, gently sweet but dry finishing grenache. The Tri-Centenary Barossa Grenache comes from 19th century-planted vines and shows glorious, sweet and spicy fruit perfume, soft texture and a fine, chalky finish. It is a wonderful partnership with this hearty plate. Yalumba The Tri-Centenary Barossa Grenache

Spicy horseradish and peppercorns add a zing to this succulent roast dinner.

Cabernet and shiraz blends are iconic Australian wine styles, and Yalumba is well known as one of the finest producers of this unique blend. The robust fruit flavours of shiraz combine with elegant, blue fruits and fine tannins of cabernet. The resulting, fuller-figured yet well-balanced wine was destined for roast meats. Roast beef, with the piquant horseradish crust, seems like a perfect marriage here. Yalumba The Signature Cabernet Sauvignon & Shiraz

Add a touch of quirkiness to your after-dinner dessert with these creamy chocolate puddings served in your favourite jars.

The white grape variety viognier gives perfume and lift to silky-textured shiraz. This wine is a splendid example of the classic Rhone Valley blend, mastered by the winemakers at Yalumba. While most people would finish with a dessert wine, the sweetness of fruit in this wine is ideal with dark chocolate, and seamlessly matches the supple texture of the chocolate pudding. It’s not a classic way to finish a dinner party, but it is appropriate and delicious. Yalumba Hand Picked Shiraz + Viognier