Basil dressing
Photography Photography by Bruce Nicholson.
INGREDIENTS
1 cup well packed basil leaves
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1⁄2 cup olive oil
METHOD
Place all the dressing ingredients into a food processor and purée. Taste for seasoning and toss with the roasted zucchini.
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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.