Charmian Smith

When Sophie Gray launched her Destitute Gourmet brand in 1999, she found many people were aghast at the idea that you could eat fashionably and well on a budget.

Now in its third year, Selaks roast day, the first Sunday in August, is promoted as a time for families to get together for an old-fashioned (or an innovative) roast meal. Charmian Smith learns about the revival of the slow roast.

Fashions in wine come and go, and at present chardonnay is in the doldrums, while people pursue pinot gris or sauvignon blanc. However, I often think there's nothing quite as delicious as a good chardonnay rich with hints of butter nuts and toffee, but backed with lively, refreshing  fruit, and a lingering aftertaste.

  At this time of year, as the new season's wines are fermenting in tanks, the year-old sauvignons are often at their best. Sauvignon blanc ranges from leaner, grassy, mineral flavours to richer tropical tones, but the most best have and exciting balance of both.

Tortillas are a quintessential aspect of Mexican cuisine. Charmian Smith visits Mexico and explores some of their many flavours.

Pinot noir is elusive. Young pinot will develop in the glass as it comes in contact with air and tasting again the following day may reveal something different - too much oak or clumsiness, or some that initially appear unripe may round out, indicating that with bottle age they are likely to integrate and soften. The best wines will always be harmonious and balanced and you'll want to keep on sipping.

With syrah (shiraz) and cabernet/merlot blends, it's often worth observing the gorgeous colour. Tip the glass so the surface of the wine is oval and hold it against something white.

One of the most interesting cookbooks to appear so far this year is Me'a Kai: The food and flavours of the South Pacific (Godwit, hbk, $75), perhaps because Pacific cuisine is often overlooked, both by its own people and by the wider world.

Once you are hooked on the charms of pinot noir you will probably want to explore its many intricacies, especially the way good winemakers allow the effect of different vineyards and soils to contribute to different flavours and textures in the wine.

Looking for simple, flavoursome, affordable - and even stylish - everyday dishes? Charmian Smith reports on humble old mince's makeover.

Jam-packed with recipes, tips and information, Sam Stern's Eat Vegetarian (Walker, pbk, $30) is the fourth cookbook by this young Briton.

Who would have thought the cheese roll could have so many variations!