Edamame salad
Photography Photography by Simon Devitt.
INGREDIENTS
300 grams edamame (Japanese soy beans)
150 grams snow peas
100 grams fresh shiitake mushrooms, cleaned and thinly sliced
2 spring onions, very thinly sliced
METHOD
Blanch the edamame and snow peas separately in boiling salted water until crisp tender then drain and plunge into cold water. Dry well, then mix with the shiitake and spring onions. Set aside until ready to serve.
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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.