Cherry and Star Anise Relish
Photography Aaron McLean.
This winter-inspired relish is amazing for a wide variety of dishes, and especially roast meals.
INGREDIENTS
1 x 400 gram tin pitted dark cherries in syrup
1 tablespoon brown sugar
1 cinnamon stick
2 whole star anise
1 teaspoon fish sauce
1 tablespoon lime juice
METHOD
Put the cherries and syrup, sugar, cinnamon and star anise into a small saucepan and bring to the boil. Simmer for 15 minutes or until most of the syrup has reduced to a thick sticky glaze on the cherries. Add the fish sauce and lime juice, adding a little more of each if needed to balance the flavours. Serve warm or at room temperature.
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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.