• 400gm Istra chorizo sausage

• 400gm haloumi cheese

• 200gm quince paste

• 1 RedBeard sourdough ciabatta

• 1 splash Kyneton olive oil

• 150gm baby spinach

• 1 lemon, smoky paprika, and chives to garnish

Slice the chorizo, haloumi and ciabatta diagonally,1cm thick. Wash the spinach. Heat a large frypan. Brush a little olive oil on the ciabatta, lightly toast in the pan and set aside. In the same pan add a splash of olive oil and cook the chorizo and haloumi until golden. Add the

spinach with a splash of olive oil to the pan and gently wilt. To serve, place slices of ciabatta on each plate and layer with chorizo, haloumi, quince paste and spinach. Serve with

a wedge of lemon, and a sprinkle of smoky paprika and chives.

This dish goes perfectly with a Cobaw Ridge Shiraz Viognier, by the fire on a chilly evening.

Serves 4.