Red fruit salad
Photography Photography by Nick Tresidder.
INGREDIENTS
2 cups fruity red wine
3⁄4 cup caster sugar
1⁄2 cup red currant jelly
1 cinnamon stick
1 vanilla bean split
zest of 1 lemon in 1 cm wide strips
500 grams assorted berries and cherries, fresh or free-flow frozen
METHOD
Place all of the ingredients, except the fruit, in a pot. Bring to the boil then simmer for 20-25 minutes or until reduced and syrupy. Pour into a bowl and allow to cool. This can be made
several days ahead, and stored, covered, in the fridge. Half an hour before serving combine the fresh or thawed frozen berries and cherries with half the syrup and allow to infuse.
Wine Match: Cloudy Bay Late Harvest Riesling 2002 (375 ml) The citrus, fresh, zingy sweet wine flavours of this wine are made for cool desserts like this. $20-$30
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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.