Sushi

Mark — rice lager or German pilsner. “For me, the rice lager you get served in a proper sushi restaurant, in a chilled glass with plenty of head. Rice lagers have snuck quietly out of our fridges at the moment though, otherwise I’d be recommending New England Hitsuji. In the meantime I’d probably go for a German Pilsner like 2Halfs.”

Kate — Riesling or zippy rosé. “Sushi is the ultimate pairing food because there are so many flavours and textures at play. The briny, spicy elements of sushi would be well-matched with a zingy, mouthwatering white like the Jessop Riesling, but the bright fruit in a high-acid rosé like the Logan ‘Hannah’ rosé would also make a delightful pairing with salmon or tuna.”

Pumpkin and sage risotto

Mark — Belgian-style Tripel. “One of my favourites! Ideally it should have a nice sage and salt butter with it too. In which case I think it’s worth pushing the boat out a little and having a Belgian-style Tripel with this dish. In which case it can only be Slow Lane Threefold.”

Kate — Chardonnay. “A Chardonnay that has been aged in a gentle amount of oak and has just the right hint of toasty lushness will absolutely sing alongside the buttery, earthy flavours of a pumpkin risotto. I would grab the Gentle Folk Adelaide Hills Chardonnay for a luxurious autumnal treat.”

Brisket

Mark — pale ale, then West Coast IPA. “Given that brisket takes a lot of preparation time, it’s good to have an easy pale ale whilst you’re prepping. So I think 1 or 2 Aw Flip Hazy from Squinters, then for the main event a big old West Coast IPA with plenty of acid and bitterness to cut through the rich fattiness of the brisket (my mouth is watering now). I’d be reaching for Cypher’s birthday collab Triple West Coast IPA to mark the occasion.”

Kate — bold red. “This is the time to bust out the reds that languished on the shelf during the warmer months — anything with big fruit and bold tannins would stand up to the meat of a brisket, and something peppery like Corang Estate’s El Tinto (a blend of Touriga, Tempranillo, and Graciano) would marry well with the meat’s seasonings.”