White Christmas Sangria
Photography Manja Wachsmuth.
Serves: 6-8
INGREDIENTS
1 bottle sparkling white wine
⅔ cup elderflower cordial
2 cups soda water
2 peaches, sliced
seeds from a fresh pomegranate
12 fresh strawberries, halved
3 sprigs of mint
METHOD
Combine the liquids in a large pitcher or punch bowl. Add the sliced peaches, halved strawberries, pomegranate seeds and mint.
To serve: Pour into tumblers of ice.
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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.







