Blackberry and Lime Bellini
Photography Manja Wachsmuth.
Serves: 6
INGREDIENTS
1½ cups fresh or frozen blackberries, thawed
2 tablespoons icing sugar
2 tablespoons lime juice
chilled sparkling wine
METHOD
Put the blackberries and icing sugar in a food processor and process until smooth.
Strain the purée through a fine sieve into a bowl, discarding the pips. Stir in the lime juice.
To serve: Put 2 tablespoons of purée in each flute and top with sparkling wine.
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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.