INGREDIENTS
100 grams free-flow frozen raspberries
1 teaspoon cornflour
2 tablespoons cold water
2 tablespoons caster sugar
1 tablespoon lemon juice
1 teaspoon raspberry liqueur, optional
METHOD
Mix the cornflour and water in a bowl until smooth. Tip into a small saucepan and add the sugar and lemon juice. Cook over a low heat, stirring constantly, until the sugar has dissolved and the syrup has thickened. Take off the heat and stir in the liqueur then gently mix in the frozen raspberries, turning as little as possible to just coat the fruit in the syrup. Tip into a shallow bowl and cool.
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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.