Roasted garlic and saffron aioli
Photography Photography by Nick Tresidder.
INGREDIENTS
8 large cloves garlic, unpeeled
pinch of saffron threads
2 tablespoons lemon juice
3 egg yolks
200 mls canola oil
50 mls extra virgin olive oil
METHOD
Wrap the garlic in foil and roast in the oven (200ºC) for 40 minutes. Cool and peel. Toast the saffron in a small, dry pan over a medium heat until fragrant and slightly darkened. Process the garlic, egg yolks, saffron and a pinch of salt in a food processor until smooth. Drizzle in the combined oils to form a thick emulsion. Add lemon juice to taste and season. If necessary thin with a little hot water. Cover and refrigerate for up to 3-4 days.
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127
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.