Blackberry and Chia Sauce
Photography Kelly Gibney.
This simple but delicious homemade sauce is perfect to top ice cream, pour over fruit or stir through a smoothie.
INGREDIENTS
500 grams frozen blackberries
4 tablespoons honey
2 teaspoon vanilla extract
½ cup water
2 tablespoons chia seeds
METHOD
Place the blackberries, honey, vanilla and water in a medium saucepan. Bring to a boil, then simmer for 5 minutes.
Use a potato masher to puree some of the fruit into a sauce. Leaving a few chunks of whole fruit is a good idea.
Leave to cool for 20 minutes, then stir through the chia seeds.
Decant into jars or bottles. Can be stored in the fridge for up to 2 weeks. Makes 2 cups
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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.