A plate that reflects seasonality and locality, this autumnal coleslaw will make for a welcome addition to the dinner table.
Serves: 4
INGREDIENTS
Coleslaw
1 small celeriac, 250–300 grams, julienne
1 fennel bulb, finely sliced
2 green apples, julienne
4-6 radishes, finely sliced
2 celery sticks, finely sliced plus leaves
4–6 baby beetroot, peeled and julienne (optional)
70 grams hazelnuts, toasted, skinned and roughly chopped
Dressing
100 grams crème fraîche
2 teaspoons Dijon mustard
zest and juice 1 lemon
sea salt and freshly ground pepper
METHOD
Place all the coleslaw ingredients except the beetroot (if using), hazelnuts and a few of the celery leaves, in a large mixing bowl. Toss to combine and set aside.
Dressing: Combine the crème fraîche, Dijon and lemon zest and juice in a small jug. Mix to combine and season. Pour the dressing over the salad and toss until well combined. Gently stir through the beetroot if using, then the hazelnuts. Transfer to a serving bowl and add any remaining celery leaves before serving.
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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.