Long Afternoon
Photography Photography by Aaron McLean.
INGREDIENTS
3 raspberries,
1 boysenberry,
3 blueberries
4 lime wedges
30 mls Bacardi Razz
30 mls Apple Sourz
10 mls *Mure Sauvage
apple juice
METHOD
Place half the berries and the four lime wedges in a mixing glass and muddle. Add the alcohol and apple juice. Shake with ice and then strain the mixture into a tall glass containing the rest of the berries. Serve.
For a layered effect: muddle all the berries with the lime and alcohol only. Pour slowly over the apple juice in a tall glass. (The alcohol will create the layering effect) Serve.
* Mure Sauvage is a French brandy made with blackberries. Available from liquor stores.
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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.