A salad of smoked duck breast with pear and fennel is my own invention. The duck breast gives the dish purpose and a theme, and its richness and smoky tang contrasts with the pear and fennel but at the same time the elements work well together. The purity of the fresh pears makes it a good platform and a high note at the same time. The lively fennel adds a new dimension to the aromatics and its texture sits happily between the duck's resistance and the pear's grainy-textured juiciness. The dish needs a very good olive oil to bring it all together - try using a spicy one of the type usually served with seafood. Mitchell Peppertree Sparkling Shiraz, Clare Valley, South Australia This is a delicious wine but you'll probably like it even more if you grew up in Australia, where sparkling shiraz is not as unusual. Its sweetness and fizz can be interpreted as an inferior concoction, but for Jane Mitchell to grace it with her winery's top name, Peppertree, she makes sure it's a quality drop. The aromatic red fruit blends perfectly with the fennel and pear liveliness. The smoked duck satisfies the rich oaked shiraz fruit. The wine is a good substitute for olive oil; it brings all the flavours in the dish together. The wine's fizziness also gives a new texture which heightens the sensation. Available for HK$238 from Kedington (tel: 2898 9323) Eben Sadie Palladius 2004, South Africa Not everyone will agree with me, but I think this is one of the best things to come out of South Africa. The taste of this wine is exquisite but in a world of cookie-cutter flavours, it might be considered a strange one. The wine is full of minerality - real minerality, not just vague suggestions of it that many French wine producers use to elevate their wines. Palladius has real depth and breadth at the same time. Its minerality is further lifted by the freshness of the gentle pear aromas, while the ripe fruit from ancient vines connect with the duck. Available for HK$480 from Altaya (tel: 2523 1945) Ferruggini, Bolgheri Rosso Sangiovese (unfiltered) 2006, Giovanni Chiappini, Italy It's refreshing to read an Italian wine label that tells you exactly what's inside the bottle. This sangiovese is fruit driven and refreshing. Like many Italian wines, it tastes better with food - the sangiovese by nature is a little on the tough side and can be quite dry for the unsuspecting. The wine is well balanced, with no sharp edges. The aromatic cherry flavour adds to the fennel and merges well with the savoury smoked duck. Available for HK$138 from Valdivia (tel: 2555 7431)