Corn and avocado salsa
INGREDIENTS
Salsa
2 corn cobs
juice of an orange
2 tablespoons white wine vinegar
1 small red onion, finely chopped
2 cloves garlic, crushed
2 spring onions, finely sliced
2 tablespoons olive oil
handful of basil leaves, roughly chopped
1 avocado, diced
sea salt and freshly ground pepper
METHOD
Rub the corn cobs with a little oil and grill or barbecue until tender, turning frequently. When cool enough to handle, slice off the kernels with a sharp knife. Combine the orange juice and white wine vinegar in a bowl.
Add the onion and garlic and toss to coat. Add the corn and the other ingredients and season
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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.