Pine nut praline
Photography Photography by Vanessa Wu.
INGREDIENTS
3 tablespoons caster sugar 1 tablespoon water 50 grams pine nuts
METHOD
Place the sugar and water in a small saucepan and heat to dissolve the sugar. Add the pine nuts and cook over a low heat, stirring constantly.
The oils in the nuts will initially start to crystallise, don’t panic, it will eventually caramelise. Watch carefully, the nuts can burn very fast.
When the caramel is a rich golden colour, pour the mixture onto a teflon baking sheet or greased cookie tray. Cool and gently break up the praline. Just before serving, sprinkle it over the rice pudding.
The praline can be made in advance and kept in an airtight container for a few days
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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.