Low-effort food, high-impact drinks – winter just got a whole lot better.
Air fryer this, air fryer that – you can’t scroll two seconds without someone flogging the latest “game-changing” air-fryer recipe. But when it comes to oven-adjacent machines, let’s get one thing straight: the crown belongs to the slow cooker. Where would we be in winter without this ol’ faithful? Stews, soups, pulled meat, curries – all of cold weather’s greatest hits. Chop it up, throw it in, forget about it, come back and hey presto – dinner is served.
In honour of our favourite countertop appliance, we’ve pulled together some of our favourite meals to make with it, matched with some ideal wines for each dish. Because if you’re going to let dinner take care of itself, you’ve got more time to pair it with the perfect drink, right?
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1. Beef stew + Guinness
Okay, picture this: it’s cold and dark, and you’ve been trudging through the moors, the hem of your peasant dress dragging behind you. Proper gothic misery. Got the image? Okay, so maybe the Aussie winter isn’t exactly Wuthering Heights, although once that mercury really dips, it can feel a lot like it.
For those soul-crushing, Bronte-esque scenarios, the only thing for it is a hearty beef stew. Think carrots, potatoes, gravy and perfectly cooked fall-off-the-bone beef. And if you’re anything like us – or the entirety of Ireland – that stew’s getting a generous pour of Guinness. We’re big believers in sharing: one for the stew, one for us. Fair’s fair.
2. Lamb shanks + Black Manhattan
If you’re tossing lamb shanks into the slow cooker, you could reach for the usual cabernet, but the food’s in there doing its long, slow, simmering thing so you’ve got time to get creative. And what’s better than a Black Manhattan? Honestly, look at this beauty. It’s the Manhattan’s moodier, Italian cousin that swaps out the sweet vermouth for an Italian amaro (Lucano Amaro is our pick).
Bitter, sweet and herbal with a little cherry in there, all smoothed out by that rye – we use Bulleit Rye Small Batch Frontier Whiskey. So, why pair it with lamb? It’s not the obvious move, but that’s the point. That touch of sweetness cuts through the richness and keeps the fat in check, while the amaro’s herbaceous edge lines up neatly with whatever herbs are in the pot (probably rosemary).
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Click image to shop
3. Ragu + Chianti
It’s not winter until you’ve cheffed your way through a proper ragu. Pork, beef, lamb – whatever you’ve got on hand – this is an easy midweek win that feels like you’ve tried a lot harder than you actually have. And be honest, how good does your place smell with it going on in the slow cooker? And you just can’t have a ragu without some Chianti. We don’t make the rules.
The Chianti Castiglioni is from Tuscany, where vines grow in a sweet spot, with great soil colliding with the ideal climate for this food-friendly red. Soft, fruit-forward and easygoing on the surface, this sangiovese has enough structure to remind you it’s damn good. You could chuck some of this wine in the mix, but with such lovely fruit and its medium body, you might prefer to selfishly save it for your glass.
4. Pulled pork + Michelada
Pulled pork is the undisputed MVP of the slow-cooker game. Why? Because it’s perfect for every occasion. Tacos on Tuesday? Sorted. Sliders for the footy? Easy. Nachos piled high? Obviously. A filthy-good sandwich on a Sunday? You already know. However you shred it, stack it or sauce it, pulled pork always delivers. Now, what do you wash it down with? A Michelada.
Think Clamato juice, icy cold Cerveza Sol, plenty of lime, a few reckless dashes of Tabasco and Worcestershire sauce – this is refreshing, savoury, tangy, spicy and everything you want in a bevvy. And with pulled pork, it’s an elite pairing. The meat’s rich, sticky sweetness collides with the sharp spice and citrus of the Michelada, and suddenly your backyard cook-up hits the next level. Absolute flavour fireworks.
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Click image to shop
5. Veggie curry + riesling
Slow cooking isn’t just for meat-heads. Chuck your veggies in there to mingle in a curry and suddenly they’re living their best lives, especially the big juicy units like eggplant. Even the green, slightly questionable ones (yes kale, this is about you) get more delicious. But veggie curries are a broad church. Some are creamy and mellow, others come in swinging with enough chilli to clear your sinuses.
If you’re the kind of person who treats “medium spice” as a personal insult, you need a wine with a little sweetness to cool things off without killing the vibe. Enter Schloss Vollrads Spätlese Riesling. This German wine hums with apricot, honey and soft floral notes, all backed by bright citrusy acidity and that lush, juicy sweetness that’s just made for a spicy curry. Prefer a milder curry? Reach for a red with the Oakridge’s Over The Shoulder Pinot Noir.
