Goes with: seafood, fish, pork and chicken; or serve with prosciutto and mozzarella for a light meal.
INGREDIENTS
Salsa
1 small fennel bulb, diced with fronds reserved
½ a honey dew melon, peeled, seeded and diced
½ cup diced telegraph cucumber
20 seedless green grapes, quartered
Dressing
3 tablespoons olive oil
1 tablespoon white wine vinegar
2 teaspoons honey
1 clove garlic, crushed
sea salt and freshly ground pepper
METHOD
Dressing: Finely chop 2 tablespoons of the fennel fronds. Put the remaining ingredients in a bowl, add the fennel and whisk together. Season.
Combine the salsa ingredients in a bowl and toss with the dressing. Makes about 2 cups
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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.