Lemon-basil vinaigrette
Photography Photography by Vanessa Wu.
INGREDIENTS
1⁄4 cup freshly squeezed lemon juice
fine zest of 1⁄2 lemon
2 cloves garlic, chopped
12 basil leaves, roughly chopped
1⁄2 teaspoon sugar
125 ml extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Put the lemon juice, zest, garlic, basil leaves, and the sugar in a food processor and blend well. With the motor running, add the oil in a thin, steady stream. Season.
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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.