Basil dressing
Photography Photography by Bruce Nicholson.
INGREDIENTS
1 cup well packed basil leaves
2 cloves garlic, crushed
2 teaspoons Dijon mustard
1 tablespoon white wine vinegar or lemon juice
1⁄2 cup olive oil
METHOD
Place all the dressing ingredients into a food processor and purée. Taste for seasoning and toss with the roasted zucchini.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.