Walnut vinaigrette
INGREDIENTS
Vinaigrette
3 tablespoons walnut oil
1 tablespoon
white wine vinegar
1 tablespoon Dijon mustard
sea salt and freshly ground black pepper
1⁄2 cup walnuts – toasted and roughly chopped
1 tablespoon olive oil
chopped Italian parsley to garnish
METHOD
In a bowl whisk together the walnut oil, white wine vinegar and mustard and season to taste.
To Serve: scatter with toasted walnuts and chopped parsley.
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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.