Tabil
Photography Photography by Simon Devitt.
INGREDIENTS
4 cloves garlic
3 green chillis
1 teaspoon caraway seeds
2 cups packed coriander leaves
1⁄4 cup extra virgin olive oil
juice of 1 lime
METHOD
Place the garlic, chillis and caraway in a food processor and blend to a rough paste. Add the coriander and process until finely chopped. Drizzle in the olive oil to form a paste. Add the lime juice, and season well.
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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.