Stimpirata dressing
Photography Photograph by Minka Firth.
INGREDIENTS
3 tablespoons olive oil
2 stalks celery, finely sliced
1⁄2 red onion, finely chopped
2 cloves garlic, crushed
50 grams stuffed green olives, halved
2 tablespoons capers
3 tablespoons red wine vinegar
1⁄2 teaspoon brown sugar
2 tablespoons chopped oregano
3 tablespoons pinenuts, toasted
METHOD
Heat the oil in a sauté pan over medium heat. Add the onion and celery and cook until soft. Add the garlic, olives and capers and cook for another 2 minutes. Stir in the vinegar, sugar and the oregano, allowing the vinegar to bubble up. Remove from the heat, check for seasoning and add the pinenuts.
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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.