Tropical Daze
Photography Manja Wachsmuth.
Serves: 15-20
INGREDIENTS
1 bottle golden rum
1 ripe pineapple
50 grams sugar
5cm fresh ginger, peeled
To serve
ginger beer
lime
pineapple to garnish
METHOD
Peel and quarter the pineapple. Remove and discard the tough core then chop roughly. Place the rum, pineapple, sugar and ginger in a blender. Process until smooth.
Or
To serve: Place ice cubes into highball glasses and add 50ml of the mixture into each glass. Top with chilled ginger beer and stir. Add two squeezed wedges of lime and a slice of pineapple to garnish.
Serve with Crispy Peanut and Lamb Skewers.
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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.