The dish Lennox Hastie calls 'a spiritual experience'

It must be said that our contributing chef Lennox Hastie is a man who knows and loves meat. This week, Lennox waxes lyrical about none other than pork spare ribs, a cut of meat that when done right can be "an almost spiritual experience". As Lennox describes it, "There is magic in the first bite: the sweet crunch of the mahogany crust with a rich, smoky depth that rolls over your palate." Read how he achieves the perfect pork rib, followed by a Texan-style peach cobbler, by clicking the links.

Also this week we have a feast of exceptional midweek eating courtesy of the team behind New York Times Cooking. This week's recipes are legendary among the newspaper's readers for their simplicity and deliciousness.

Happy eating!

In a very special offer, cellar director John Lehmann selects three outstanding Australian white wines for a super six deal that will save you $36. Details here.

The Weekend Australian Magazine's wine writer Nick Ryan 's Top 100 wines list was wonderfully received by readers last week. But his list didn't stop at reds, whites and sparkling. Nick also produced a cracking list of Australia's top craft spirits, including a whiskey he describes as "a maelstrom of briny breezes, citrus oils and expensive menthol cigarettes butted out in coffee cups". Quite the description. Read about it and his other top spirits picks here.