Mozzarella Salads
Photography Nick Tresidder.
These beautiful fresh mozzarella come from the Clevedon Valley Buffalo Company and are delicious served very simply. Alternatively, purchase imported Italian Buffalo Mozzarella from a speciality food store. Drizzle with your best extra virgin olive oil and a pinch of sea salt and freshly ground pepper. Accompany with your favourite combinations from the flavours listed below.
INGREDIENTS
We used: sliced, roasted red capsicum, caper berries and Ortiz anchovies. Prosciutto and rocket leaves. Grilled artichoke hearts, blanched broad beans and shaved Parmesan with basil dressing.
METHOD
Suggested flavours:
tomatoes • capers • basil, mint, oregano, marjoram, parsley •fennel seeds, toasted • raw zucchini and grilled • prosciutto • salami • bresaola
• broad beans • rocket • olives • chilli •lemons • eggplant • raw fennel or cooked • asparagus • Parmesan • crème fraîche • olive oil • roasted capsicums
• red wine vinegar • balsamic vinegar • grilled artichokes • Ortiz anchovies • raw celery • radishes.
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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.