Teresa decided to do plain Roast Chicken. I suggested she modify this to something a little more interesting and we did Poulet aux Girolles a La Creme (Chicken with Mushrooms and Cream Souce) from Supercook. This is one of our favourites and we selected a bottle of Steve’s Block Chardonnay 2010, an Aussie white from Sunday Times Wine Club. A hugely enjoyable wine. We tasted citrus, melon, pineapple and peaches and thought this was a very good match with the chicken.