Poached figs
Photography Photography by Vanessa Wu.
INGREDIENTS
300 grams caster sugar
100 ml water
125 ml red wine
1 cinnamon stick
400 grams whole, dried figs
To serve
good vanilla ice-cream sheets of gold leaf
METHOD
Put the sugar, water, wine and cinnamon stick in a saucepan and bring to the boil, stirring to dissolve the sugar.
Add the figs and simmer for 25 minutes. Cool then store in a sealed container in the refrigerator. The figs will keep for several months in the syrup.
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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.