Cafe Aranciata
Photography Minka Firth.
INGREDIENTS
Sugar Syrup
1⁄2 cup sugar
3 tablespoons water
Coffee
10 mls sugar syrup
60 mls freshly squeezed orange juice
60 mls espresso or freshly brewed strong coffee
15 mls orange liqueur – optional
orange zest
Cream
20 mls of whipped cream
1 teaspoon of smooth marmalade
METHOD
Sugar Syrup: Heat the sugar and water over a low heat, stirring to dissolve the sugar. Bring to the boil and simmer for a few minutes. Cool and refrigerate until required.
Coffee: Mix the sugar syrup and orange juice well. Pour into a tall glass. Slowly pour in the coffee, without disturbing the orange juice mixture, to create different layers.
Fold the marmalade into the whipped cream and pour gently onto the top. Garnish with a strip of orange zest. Makes 1 drink
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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.