Red sauce

From issue #10, page 75.
Photography Photography by Vanessa Wu.

    INGREDIENTS

    3⁄4 cup fresh, good quality breadcrumbs
    2 red capsicums, roasted and peeled
    2 cloves garlic, crushed
    pinch chilli flakes
    1 teaspoon sweet smoked paprika
    1⁄2 teaspoon ground cumin
    1⁄2 teaspoon salt
    1/3 cup olive oil
    2 tablespoons red wine vinegar

    METHOD

    Place the ingredients in a food processor and blend to a smooth sauce. Season.

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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.