The Black Pineapple
Black Pineapple founder Frankie Walker recommends this fruity cocktail to go with Saan chef Chutima ‘Say’ Polvit's Steamed Fish Curry in Young Coconut.
Serves: 1
INGREDIENTS
25ml Angostura Three-Year-Old Rum
25ml Angostura Five-Year-Old Rum
50ml freshly pressed pineapple juice
5ml Coconut and Cardamom Sugar
Syrup (see recipe below)
30ml coconut water
10ml freshly squeezed lime juice
banana leaf ‘ears’ and pineapple wedge for garnish
Glass – something tall and tropical; we’ve used our pineapple glass here
Ice – cubed
METHOD
Shake all the liquid ingredients over cubed ice. Strain into a vessel filled with cubed ice.
Garnish with the banana leaves and pineapple wedge.
Coconut and Cardamom Syrup: Place 15 whole cardamom pods in a dry pan
and toast over a medium heat for about 1 minute until they become fragrant and slightly toasted.
Add 800ml warm water to 800 grams soft brown sugar; stir to dissolve. Infuse the cardamom pods in the syrup for 1 hour, add 100 grams of desiccated coconut and leave for another 30 minutes. Fine strain. Bottle and chill. makes about 1 litre
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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.