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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In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.