BROUGHT TO YOU BY Otaika Valley
Celebrate the festive season with Otaika Valley and make it an egg-cellent Christmas!
Serves: 1
INGREDIENTS
4 ripe strawberries, plus 1 to garnish
2 thin slices fresh ginger, plus 1 to garnish
60ml gin
30ml lemon juice
30ml sugar syrup (see Cook’s note)
1 Otaika Valley Free Range Egg, white only
ice cubes
freeze-dried strawberry powder, to garnish, optional
METHOD
Hull the strawberries, cut into quarters and add them to your cocktail shaker along with the ginger slices. Use a muddler (or fork) to smash the strawberries and ginger as fine as you can to extract their juices.
Add the gin, lemon juice, sugar syrup and egg white to the shaker and shake for 30 seconds. Add a handful of ice and shake vigorously for another 30 seconds. Strain into a coupe or small cocktail glass.
Garnish with a fresh strawberry, slice of ginger and freeze-dried strawberry powder if you wish.
COOK’S NOTE: To make your own sugar syrup, mix ¼ cup boiling water with ¼ cup caster sugar and stir until the sugar dissolves. Cool and store in the fridge in an airtight jar or container for two to three weeks.
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latest issue:
Issue 128
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.