Berry Christmas
Photography Manja Wachsmuth.
Serves: 1
INGREDIENTS
10ml Chambord
30ml ruby red grapefruit juice
5ml lemon juice
Champagne or a good white sparkling wine
2 raspberries
METHOD
Pour the Chambord, red ruby grapefruit juice and lemon juice in flute. Top with Champagne or sparkling wine and gently stir to combine.
Garnish with two raspberries.
Serve with Quince Paste, Thyme and Goat's Cheese Cigars.
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127
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.