There’s always one recipe that takes people by surprise and this is it. The warm grapes and their juice mingle with the balsamic vinegar and are perfect with the creamy mozzarella and lemon salad.
Serves: 6
INGREDIENTS
Grapes
2 bunches red grapes (about 600 grams)
4 large sprigs of thyme
2 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and ground pepper
To serve
¼ cup thick plain yoghurt
¼ cup cream
250 grams fresh mozzarella or bocconcini in whey, drained
finely grated zest 1 lemon
sea salt and ground pepper
olive oil for drizzling
METHOD
Preheat the oven to 180°C fan bake.
Place the thyme sprigs on a lined baking tray and top with the grapes. Drizzle over the olive oil and balsamic vinegar then season with salt and pepper.
Roast for 30 minutes, turning the grapes a couple of times until wilted and juicy. Cool on the tray.
To serve: Stir the yoghurt and cream together in a medium bowl. Rip the cheese into chunks and fold through the cream. Transfer to a serving plate and top with the lemon zest, salt and pepper and a drizzle of olive oil.
Arrange the grapes next to the cheese and pour the pan juices over the grapes. Serve with grilled bread.
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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.