We tried another Tagine recipe from the Slow Cook Book – Chicken and Green Olive Tagine. It was spicy with garlic, tomatoes, coriander, parsley and lemons. We paired the Tagine with a bottle of Westend Estate Sauvignon Blanc 2009 from the Sunday Times Wine Club. We were not disappointed by this Australian white. It had flavours of lemon, grapefruit and melon, with a zingy finish and it was a good match with the Tagine.