As we celebrate all things French, we’ve put together a collection of classic Gallic recipes with fabulous wines to match – perfect for hosting a wonderful dinner party at yours.

All recipes serve 6.

Start your dinner party with a crisp, refreshing glass of Domaine Séguinot-Bordet Petit Chablis, served alongside gougères, aka cheese puffs, which are made from pâte à choux, a classic French pastry, and are said to have originated in Burgundy.

Gougères

-¼ litre water

-pinch each of sugar and salt

-100gm butter

-125gm flour

-4 eggs (depending on egg size; 3 if large)

½ cup Cheddar or preferred hard cheese

Heat oven to 200°C.

Bring water, sugar, salt and butter to the boil over medium-high heat, then remove from the heat to cool slightly.

Sift the flour into the warm mixture, and stir until combined.

Return to the heat and cook until the mixture comes away from the sides. Remove from the heat and set aside to cool.

Add the eggs one at a time, checking the consistency as you go – the mixture should be ‘dropping’ consistency, not too moist. Fold in the cheese.

Bake for 15–20 minutes, or until puffed up and golden.

It’s then onto the entrée, and we move to southeast France and the region of Provence for a classic tomato and mozzarella salad. No recipe required here, simply the best, preferably in-season tomatoes you can find, fresh mozzarella and a drizzle of olive oil. Garnish with fresh basil if you wish. The wine to match? Château Léoube’s Love by Léoube rosé.

From here it’s on to the red wines and three dishes for the main course. Potato gratin, magret de canard – duck breast – and a delicious southern French salad.

The wines for the main event: Mouton Cadet Bordeaux Rouge 2019; Château d’Anglès La Clape Red 2020; Mont-Redon Côtes du Rhône Réserve 2022.

Magret de Canard from Mouton Cadet

3 duck breasts

juice of 2 oranges

1 tsp honey

sliced courgette, capsicum, red pepper threaded onto wooden skewers

Heat the oven to 180°C.

Use the tip of a sharp knife to score the fat of the duck breasts in a diamond pattern, taking care not to cut the flesh. Season with salt and pepper.

Using a dry frying pan or plancha over medium-high heat, fry for 3 minutes each side.

Transfer the duck breasts to a dish and place in the oven for 10 minutes.

Remove, wrap in aluminium foil and set aside to rest while you prepare the rest of the dish.

Cook the vegetable skewers on a grill until slightly charred.

The chef's twist: Squeeze the orange juice into a pan over medium-high heat. Add the honey, stir, and cook for 5 minutes, or until it has a syrupy texture.

Slice the duck breasts and drizzle with honey orange mixture.

South of France Salad from Chateau d’Anglès

6 aubergines

olive oil

3 garlic cloves, unpeeled

24 cherry tomatoes

handful of thyme leaves

large handful of rocket leaves

18 king prawns (optional)

2 raw squid (optional)

handful of pine nuts

balsamic vinegar

basil leaves for garnish (optional)

Heat oven to 160°C.

First make aubergine 'caviar'. Cut the aubergines in half lengthways and brush with olive oil. Place into an ovenproof dish with the garlic cloves and season with salt and pepper. Bake for 45 minutes. Remove the skin from the aubergines and the garlic, and discard. Leave aubergine pulp and garlic to cool.

Blend with olive oil , salt and pepper. Set aside.

Cut the cherry tomatoes in half. Place them on an ovenproof tray with greaseproof paper. Drizzle with olive oil and scatter over thyme leaves. Season with salt and pepper. Bake for 30 minutes. Set aside.

Shell and devein the prawns. Cook on a plancha for a couple of minutes each side, until just pink. Set aside.

Cut the squid into rings. Cook on a plancha for 3–4 minutes, until just opaque, and set aside.

Heat a dry frying pan over medium-high heat. Toast the pine nuts, taking care not to let them catch and burn. Set aside.

Combine balsamic vinegar and olive oil, salt and pepper in a small bowl. Taste and adjust ingredients to your liking.

Place the rocket on a serving dish. Put the aubergine caviar into a circular moulding dish and press down and invert on top of the rocket. Add the tomatoes, squid rings, prawns, pine nuts and basil. Drizzle with vinaigrette. Serve cold.

Potato Gratin

1kg potatoes, peeled

600ml cream

grated nutmeg to taste

Heat oven to 180°C.

Slice the potatoes into rounds, toss them into the cream and nutmeg and season with salt and pepper.

Arrange the potato in layers in a shallow, oven-proof dish, ensuring the slices are covered with cream.

Cook for 1 hour.

The Cheese course

One of our French suppliers once pointed out that a meal without cheese is like a day without sunshine.

In France, the cheese traditionally comes after the main course and before the sweet course, but you can of course serve it however you like.

Our cheese recommendation is Comté, a delicious firm cheese that is somewhat of a household stable in French homes.

A perfect match for your Comté is a glass of sparkling wine, and in your case you’ll find Saint-Meyland Methode Traditionelle.

The optional extras. That’s the size wines, their matches and the dinner party. If you’ve ordered the optional extras. The matches and details are as follows.

A classic French cocktail to start your French dinner party.

The Ritz

30ml Rémy Martin Fine Champagne Cognac VSOP

15ml shot Cointreau

10ml shot Buton Maraschino Liqueur

a splash of Pol Roger Champagne or Saint-Meyland Methode Traditionelle

Stir or shake the first three ingredients together (using whatever you have at home).

Strain into a martini glass.

Top with a splash of Pol Roger Champagne or Saint-Meyland Methode Traditionelle.

For the dessert course, a classic tarte tartin is just the thing, matched with a delicious glass of Domaine des Bernardins Muscat Beaumes-de-Venise.

Tarte Tartin

1 sheet puff pastry

6 New Zealand apples

60g butter

90g castor sugar

Heat the oven to 180°C.

Cut a 24cm circle of baking paper and lay it on top of the pastry. Use it as a guide to cut the pastry.

Keep the pastry cold while you prepare the apples. Cut the apples into quarters (peeling first if preferred), discarding the core.

Take a 24cm ceramic dish and sprinkle the sugar across the bottom. Heat in the oven for 5 minutes, keeping a close eye on it – you want the sugar to melt, but not burn. Add the butter and stir.

Arrange the apple quarters on top of the butter and sugar. Bake for 30 minutes.

Remove from the oven and carefully lay the pastry on top, moving quickly.

Bake for a further 40 minutes, until the pastry is golden.

Cool at room temperature for about an hour, before flipping onto a serving plate.

Whether it’s one dish, two dishes or the whole dinner party, we would love to see your creations.

All you have to do is take a photo and tag us on Instagram @glengarrywines. You will instantly go into the draw to win $2000 worth of Le Creuset cookware and accessories.

Competition Terms and Conditions

-The prize promotion is run by Glengarry Wines Limited and not associated with any other parties.

-To enter, post your dish and tag Glengarry.

-You must be 18 years or older to enter.

-The promotion runs for the months of June and July 2024

-The winners will be randomly drawn on the 8th August 2024 and contacted via email or phone (if known). If the prize is not claimed by the 16th August, another draw will be made.