Simplest of all as a starter, the first fresh vegetables that grace our tables are served with drizzles of good olive oil and lemon. Choose tender fresh green asparagus (check the bottoms to make sure they are moist and freshly cut) or substitute the first young courgettes and slice paper thin using a special tool called a mandolin. In a pinch, you can use a very sharp vegetable peeler.
Serves: 4
INGREDIENTS
1 bunch freshest green asparagus
1 lemon
a few white spring onions
extra virgin olive oil
finely ground sea salt and freshly ground pepper to taste
METHOD
Snap the woody ends off the asparagus. Using a sharp mandolin, start at the bottom of the spear and slice the asparagus directly onto the serving plates. Cut the lemon in half then slice a few thin wedges over the greens.
Trim the bottom of the onion bulbs and slice just a few slivers over the top.
Now squeeze some lemon juice over all, drizzle the olive oil generously around and sprinkle with salt and pepper. Eh voila! That simple. Serves 4
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This winter issue of dish is about comfort and connection. Celebrating the best of New Zealand and Australian produce, it brings together recipes from some of our most-loved chefs, including Moroccan Chicken Soup, Mint-glazed Roasted Leg of Lamb, Slow Cooker Braised Red Wine and Miso White Chocolate Cheesecake. Find plenty to carry you through the colder months, from flaky sausage rolls and mushroom pie, to soul-soothing pasta, nostalgic baking, weekend market inspiration and dinner party menus. There’s a spotlight on the Outstanding Food Producer Awards, recipes from Caroline Griffiths’ Midnight Spaghetti, and a deep dive into the difference between Kiwi syrah and Aussie shiraz.