Glazed lemon slices
Photography Photography by Vanessa Wu.
INGREDIENTS
8 thin skinned, seedless lemons
500 grams caster sugar
500 ml water
1 punnet of strawberries, hulled and halved
1 cup thick yoghurt 1 cup cream, softly whipped
METHOD
lice the lemons very thinly – easily done using a mandolin – and remove any pips. Place in a bowl and cover with boiling water. Stand for 3 hours.
Combine the sugar and water in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Drain the lemons and add to the syrup. Place a circle of baking paper over the lemons and cover with a small plate. This keeps the lemons submerged in the syrup. Simmer very gently for 50-60 minutes until the lemon rind is translucent and the liquid has reduced to a syrup. Cool then store, covered, in the refrigerator.
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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.