The Art of Pairing: Executive Chef Alan Spagnolo on Food and Wine in Harmony at Sandalford

With over three decades of culinary experience rooted in both Western Australia and abroad, Alan’s food philosophy has been shaped by his Italian family upbringing — where home-cooked feasts and self-sufficient farming fostered a lasting reverence for high-quality ingredients.

Since joining Sandalford in 2020 as the Executive Chef, Alan has applied this very philosophy to the restaurant’s menu, championing Western Australia’s seasonal bounty to deliver dishes that elevate the winery’s award-winning drops, while paying tribute to the surrounds of the Swan Valley. We sat down over a glass of wine to uncover his secrets behind pairing dishes on the menu.

What’s the starting point for you when it comes to pairing food and wine?

For me, it always begins with the seasons. Western Australia has such an incredible bounty of produce, and the best dishes are those that honour ingredients at their peak. If the produce is vibrant, fresh and full of character, then you already have the foundation for a pairing that feels alive.

And beyond seasonality, what else guides your menu?‍

Locality is the next principle. Whenever possible, we source directly from WA growers, fishers and farmers. It’s about more than just provenance — it’s about capturing the flavour of our region. We’re in the Swan Valley, one of Australia’s oldest wine regions, and that sense of place should shine through in every dish and glass

You work closely with Sandalford’s Senior Winemaker, Ross Pamment. What does that collaboration look like?‍

Ross has an extraordinary understanding of the personality of each wine we produce, from its structure, texture and acidity, through to aromatics. We sit down together, taste, and talk through how those qualities might interact with a dish. For us, the pairing is about harmony — like braised lamb rump with a bold Cabernet Sauvignon. Other times it’s about contrast — a bright, citrus-driven Verdelho against the natural sweetness of fresh Shark Bay scallops.

So it’s more than simply red with meat, white with fish?

Absolutely. We look at spice levels, umami, and even temperature. All those fine details that shape how food and wine behave together. The real magic happens when the two elevate each other: you take a bite, then a sip, and suddenly both taste even better. That’s the moment we’re always chasing.

What do you hope people take away from the experience at Sandalford?

Ultimately, I want guests to savour those moments where food and wine connect. The Sandalford experience is designed to invite guests to pause, smile, and think, yes, this is special. That’s the art of pairing food with wine at Sandalford.

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