Chef Anthony Myint likes to play with "unexplored synergies" in food. For this noodle salad, he combines the Italian trinity of tomato, basil and mozzarella with Asian rice noodles and a version of the classic Vietnamese noodle sauce nuoc mam, made with fresh tomato juice. You could also call the dish an Asian-inflected take on spaghetti and meatballs.
Pairing: Substantial, fruity Italian rosé: 2010 Castello di Ama.
This one-skillet recipe is based on a dish Cathal Armstrong's father, Gerry, made when Armstrong was growing up in Dublin, with a big difference. "We only got fresh corn for our birthdays. Otherwise it was frozen."
Pairing: Herbal South African Chenin Blanc: 2009 Raats Family Wines Original.