Onion marmalade
Photography Photography by Roberto Buzzolan.
INGREDIENTS
2 tablespoons olive oil
4 medium onions, thinly sliced
2 cloves garlic, crushed
1 teaspoon salt
juice of 2 oranges plus zest of 1 orange
3 tablespoons sherry vinegar
2 tablespoons sugar
1⁄2 cup white sultanas
METHOD
Heat the oil in a sauté pan, add the onions and garlic, season with salt and cook with the lid on for 20 minutes or until tender.
Add the remaining ingredients and simmer for another 10-15 minutes or until most of the liquid has evaporated. Taste for seasoning.
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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.