Fig and rosemary preserves
INGREDIENTS
2 tablespoons olive oil
1 red onion, finely chopped
1 cup red wine
1⁄2 cup beef stock
3⁄4 cup balsamic vinegar
1 teaspoon finely chopped fresh rosemary
1⁄4 cup caster sugar
150g plump dried figs, quartered
METHOD
Heat the oil in a medium size sauté pan, add the onion and sauté until soft. Add the red wine and reduce by half. Add the stock and vinegar and again reduce by half. Stir through the rosemary, sugar
and the figs and cook, stirring occasionally, for 15-20 minutes or until the mixture has the consistency of a syrupy jam. Allow to cool.
Wine Match: Matariki Aspire Syrah 2002.
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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.