Coriander and Mint Relish
Photography Manja Wachsmuth.
A fresh, vivid green relish that goes beautifully with Indian and Middle Eastern recipes. Alternatively, toss through roasted vegetables for an added zing.
INGREDIENTS
½ cup each coriander and mint leaves
¼ cup roasted cashew nuts or peanuts
2 teaspoons grated fresh ginger
pinch of chilli flakes
1 clove garlic, crushed
1 tablespoon lemon juice
1 teaspoon caster sugar
1 teaspoon sea salt
1 tablespoon olive oil
1 tablespoon water
METHOD
Place all the ingredients in a food processor and process until smooth. Cover and chill until ready to use.
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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.