This recipe is straight out of one of those old Australian Women’s Weekly cookbooks – hand’s up who has one? I have like, a gajillion of them but ‘Beautiful Biscuits’ is my favourite and obviously this recipe was in it because these are just that – beautiful! The shortbread is rich and buttery which is how they earned their name because with so much butter, they almost magically melt in your mouth. I don’t think there is a person on this planet that would not close their eyes in sheer bliss when biting into one – and speaking of things that are sheer bliss, the addition of the lemon zest and white chocolate in these biscuits is the perfect pairing for the Haute Cabriere Chardonnay Pinot Noir which is loaded with with citrus, vanilla and peaches. Who said cookies and wine don’t go together?!

You know what else goes together? These melting moments and the delectable-looking Cauliflower Couscous with Salmon Trout and Horseradish Dressing that Sarah Graham (A Foodie Lives Here) has made. In case you missed my