Vin D'Orange
Photography Photography by Becky Nunes.
This aperitif comes from the south of France where it is sipped leisurely at many a café. It is delicious on its own or topped up with soda, white wine or champagne for a special aperitif.
INGREDIENTS
2 large oranges
250g castor sugar
1 litre dry white wine
115ml brandy
METHOD
Using a vegetable peeler, pare the zest from the oranges, taking care not to include any white pith. Carefully scrape off any pith that does remain with a knife. Put the zest in a sterilised bottle, add the remaining ingredients and seal the bottle closed.
Place in a warm sunny place for 2 weeks, giving the bottle a shake every day.
Once opened, store in the refrigerator. Makes 1.1 litres
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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.