“What is winter without a special heart-warming Roast Chicken recipe?” Paired with the Cabernet Sauvignon Merlot 2013.

When we found this recipe we just had to try it and loved it so much that it was a must share.



SERVES 6. Combine the five spice powder, six grinds of black pepper and the vegetable oil, and rub the mixture over the chicken. Place in a ceramic dish and cover with clingfilm and marinate overnight or at least eight hours. To make the sticky ginger sauce, combine the hoisin sauce, red wine, ginger, garlic, treacle sugar, chillies, lemon juice in a saucepan and simmer for 20min. decant the sauce into a container and refrigerate overnight.  Preheat the oven to 200˚C. Rub the skin of the Chicken with the butter and brush the sauce all over. Keep basting with the sauce every 15min until your chicken is cooked.

We served our Sticky Ginger Chicken on Cauliflower Mash.





2t Five Spice Powder

Black Pepper

2T Vegetable Oil

4 Chicken Breasts with skin on

2 cups Hoisin Sauce

1 Cup Black Oystercatcher Cabernet Sauvignon Merlot

3 thumb-sized pieces of Ginger

2 Garlic Cloves

2T Treacle Sugar

4 Red Chillies

2T Lemon Juice

A Knob of Butter