Salsa verde
Photography Photograph by Minka Firth.
INGREDIENTS
1⁄2 cup packed flat-leaf parsley
1⁄2 cup packed basil leaves
1 tablespoon capers
2 anchovy fillets
1 clove garlic
1 tablespoon lemon juice
1 tablespoon Dijon mustard
1⁄4 cup olive oil
4 slices sourdough bread
1 clove garlic, peeled
4 vine ripened tomatoes rocket leaves
METHOD
Place the herbs, capers, anchovies, garlic, lemon juice and the mustard in a food processor and blend. Add the oil, season and process again.
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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.