Berry Christmas
Photography by Manja Wachsmuth.
Serves: 1
INGREDIENTS
10ml Chambord
30ml ruby red grapefruit juice
5ml lemon juice
Champagne or a good white sparkling wine
2 raspberries
METHOD
Pour the Chambord, red ruby grapefruit juice and lemon juice in flute. Top with Champagne or sparkling wine and gently stir to combine.
Garnish with two raspberries.
Serve with Quince Paste, Thyme and Goat's Cheese Cigars.
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Issue #114
Autumn has arrived, and with it, the latest issue of dish, jam-packed with recipes that will have you fizzing to get in the kitchen! With a long Easter lunch featuring perfectly pink, blushing roast leg of lamb and wildly decadent baked mashed potatoes with caramelised onions, to simply scrumptious chocolate treats and sensational seasonal baking this issue has you covered - we reckon the Hot Cross Buns are our best yet! Salads make way for soothing soups, pies, puddings and our cover star beef cheek ragù with spaghetti – a must-make dinner for family and friends. With over 60 recipes in our latest issue there’s plenty of inspiration to keep you busy – and well-fed! Don’t forget to share your dish dishes with our Facebook community.