Serves: 6
INGREDIENTS
1 rock melon
1 honeydew melon
½ a medium watermelon
Syrup
1 fat stalk of lemongrass
1 cup caster sugar
1½ cups water
¼ teaspoon Chinese 5 spice
zest and juice of 1 lime
1 tablespoon finely chopped fresh ginger
To finish
mint leaves
METHOD
Syrup: Cut off the bulb end (white part) of the lemongrass (about 6 cm) and discard the tough leaves. Wash and finely chop the lemongrass bulb. Place in a saucepan with the remaining ingredients and bring to the boil, stirring to dissolve the sugar. Simmer for 5 minutes. Remove from the heat and cool. Refrigerate until ready to serve.
Melons: Halve the melons and scoop out the seeds. Using a 2-3 cm wide melon baller, scoop out as many balls as possible. Strain the chilled syrup, discarding the solids.
To serve: Divide the melon balls between serving glasses and pour over the chilled syrup.
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Issue 128
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.