Soy and ginger dressing
Photography Photography by Simon Devitt.
INGREDIENTS
100 mls mirin
75 mls soy sauce
75 mls water
40 mls rice vinegar
2 tablespoons caster sugar
1 tablespoon finely julienned ginger
2 cloves garlic, finely sliced
½ long red chilli, seeds removed, finely sliced
½ teaspoon sesame oil
1 tablespoon chopped coriander leaves
METHOD
Place all the ingredients, except the coriander, in a saucepan and bring to the boil. Simmer gently for 10 minutes then tip into a bowl and allow to cool. Stir through the coriander just before serving.
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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.