Mascarpone Toast with Fresh Raspberries
Photography Photography by Vanessa Wu.
Serves: 6
INGREDIENTS
1 loaf of sourdough bread
150 grams mascarpone
2 punnets raspberries
icing sugar for dusting
METHOD
Cut the sourdough on the diagonal to give long slices about 1⁄2 cm thick.
Toast or grill the bread. Spread with a good layer of mascarpone and top with the raspberries. Just before serving, dust with icing sugar. Serves 6
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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.