New Foodie Case with bespoke dishes from Waitrose Cookery School

Waitrose Foodies Case

It’s the ultimate treat or gift for any foodie; Waitrose Wine and Waitrose Cookery School have created The Foodie Case.

Six beautiful fine wines have inspired six mouthwatering recipes to complement them, specially created by the Waitrose Cookery School Head Chef, Gordon McDermott.

In this case, you’ll find six delicious fine wines, including a zesty white from Campania and a sweet Spanish Rioja.

At £70, this case is worth over £80, and is delivered complete with the recipes.

Click here to view all recipes


Roast scallops with potato gnocchi and truffle emulsion Terredora Greco di Tufo 2012, Campania

Roast scallops with potato gnocchi and truffle emulsion

- Paired with -

Terredora Greco di Tufo 2012, Campania, Italy

One of the most food-friendly wines we have found, this classic white from Campania, is ideal with seafood due to its crispness. Here, the sweet scallops are enveloped in a rich truffle sauce and the zestyness of the wine brings out the sweetness in the scallops, offset by the hint of lemon. The gnocchi and truffles, whilst rich, are brought to life through the soft honey-undertones.

This is a fine example of how delicious wines from the local speciality Greco grape can be. The rich, smooth fruit flavours create a beautiful balanced style, with zesty citrus matched by soft honey notes and a long, fresh finish.


Shellfish tortellini with roasted scallops & bisque velouté
Château de Fesles “La Chapelle” 2011, Loire, France

Shellfish tortellini with roasted scallops & bisque velouté

- Paired with -

Château de Fesles “La Chapelle” 2011, Loire, France

The food and wine bring out the best flavours in both, the wine highlighting the sweet shellfish flavours and the food showcasing the fruit and spices of the wine.

This wine is a wonderful example of Loire Chenin. The nose is dominated by lime blossom, green apple and ripe pear. In the mouth, it is very well balanced and smooth, with a light touch of oak-derived complexity and gentle spice.

Click here to view all recipes


Endive salad with Roquefort, pear & sweet mustard dressing
Château Roquefort Roquefortissime 2010, Bordeaux, France

Endive salad with Roquefort, pear & sweet mustard dressing

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Château Roquefort Roquefortissime 2010, Bordeaux, France

Ordinarily, sweeter Bordeaux whites would be the perfect match for blue cheese. In this instance the sweetness of the pears does this job for us. The light oaking adds a bitterness to the wine when combined with the acidity of the grapes, whilst the fruit flavours of pears, lemons and limes work together with all elements of the dish. Château Roquefort with Roquefort cheese – the perfect match. This fantastic wine is a blend of approximately 80% Sauvignon Blanc and 20% Semillon grapes that is fermented in French oak barrels. The gentle oak is very well-integrated and balanced by fresh fruit flavours of pear, lemon and lime.


Osso bucco with risotto alla Milanese
Malvirà 2008/09, Nebbiolo delle Langhe Piemonte, Italy

Osso bucco with risotto alla Milanese

- Paired with -

Malvirà 2008/09, Nebbiolo delle Langhe Piemonte, Italy

The fragrant berry fruit is lifted by the tomato sauce and the tannins are further softened by the meat. There is an underlying earthiness to the wine, which is why it also goes so well with the accompanying risotto, allowing the saffron to shine through.

An excellent red made from Nebbiolo grapes, showing notes of violet and blackcurrant with mouthwatering freshness. It’s the softer tannins and acidity from the Malvira that makes this wine so delicious with this meal.


Loin of lamb with shallot puree, cocotte potatoes & jus Nicoise

Loin of lamb with shallot puree, cocotte potatoes & jus Nicoise

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Beronia Reserva 2008, Rioja, Spain

There is a reason that Rioja is often used to partner lamb, the sweet strawberry fruit flavours and smoky, leathery aromas complement this grassy and sweet meat. This may not be the most simple dish to put together, so the time and effort that you are putting into its creation warrants a serious wine to match. You could go for a richer Rioja, but that would overpower the subtle elements of the dish and in turn the sweetness of the shallot puree would be lost. This is a food friendly, Decanter-winning Rioja which allowing the food to speak up for itself whilst showing itself at its best.


Chargrilled rib eye with
Chimichurri sauce

Chargrilled rib eye, with Chimichurri sauce

- Paired with -

Rolf Binder Cabernet Sauvignon/Merlot 2011 Barossa Valley

The Aussies are famed for making powerhouse wines but there is often a subtlety and complexity to these wines that is over-looked. This wine is one of those. It has lovely, firm tannis that are softened by the juicy meat showcasing its lovely chocolate and rich jammy plum flavours. The sauce will show an extra dimension to the wine and add new flavours to your dinner. If dinners could be described as both comforting and exciting, then this steak with this great wine is surely that.


All wines can be purchased separately on the Waitrose Cellar website.

View full recipes here.

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