Cucumber pickle
Photography Photography by Vanessa Wu.
INGREDIENTS
50 ml rice vinegar
1⁄2 cup caster sugar
1⁄2 teaspoon salt
2 cloves garlic, thinly sliced
2 cm piece ginger, peeled and julienned
1 long red chilli, seeded and finely sliced
1 large telegraph cucumber, halved lengthwise, seeded and sliced 1⁄2 cm
METHOD
Combine the vinegar, sugar, salt, garlic and ginger in a saucepan and bring to the boil. Simmer for 2 minutes then cool. Put the chilli and cucumbers in a large bowl. Pour over the cooled vinegar mixture and toss. Leave for at least 1⁄2 an hour.
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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.