Roasted apple sauce
Photography Photography by Nick Tresidder.
INGREDIENTS
3 apples, e.g. Braeburn
3 red onions
1 tablespoon oil
20 grams butter
1⁄2 teaspoon allspice
8 whole cloves garlic, peeled
2 bay leaves
METHOD
Cut each of the apples into 8 wedges and remove the core. Peel the onions and cut through the root end into 8 wedges. Heat the oil and butter in an oven-proof sauté pan. Add the apples, onions, allspice, garlic cloves and the bay leaves. Season well and cook over a high heat until lightly coloured,
3-4 minutes. Place in the oven and cook for about 30 minutes, turning a couple of times, until tender but not falling apart. Set aside until ready to use.
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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.