Sour, sweet, salty, spicy and super-refreshing – this is an exciting combination. You could try swapping out the melon for chilled peaches or nectarines.
Serves: 6-8
INGREDIENTS
2 tablespoons sichuan peppercorns
2 tablespoons chilli flakes
6 tablespoons flaky sea salt
zest and juice 2 lemons
1 rock melon, cut into wedges with seeds and pulp removed
METHOD
Place peppercorns, chilli flakes, salt and lemon zest in a small pan over a medium heat without any oil and toast until peppercorns begin to pop. Remove from the heat and leave to cool. Once cool, place into a mortar and pestle and grind to a cracked-pepper consistency.
Cover melon wedges in lemon juice, and sprinkle with the salt.
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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.