A bowl of these spiced grapes is a welcome addition when eating burgers and crisps. They’re also a great accompaniment to a charcuterie board or with a terrine.
INGREDIENTS
3 cups seedless red grapes
Pickle brine
1 cup red wine vinegar
¼ cup water
¾ cup caster sugar
1 tablespoon sea salt
1 cinnamon stick
1 star anise
1 teaspoon whole fennel seeds
¼ teaspoon chilli flakes
Equipment
4-5 cup capacity sterilised jar with a lid
METHOD
Cut a thin slice off the stem end of the grapes so the brine can get under the skin. Halve any large grapes.
Brine: Place all the ingredients in a large saucepan and bring to the boil, stirring to dissolve the sugar and salt.
Add the grapes, bring back to the boil then simmer for 2 minutes. Set aside for 10 minutes then tip into the jar and seal. When cool, refrigerate until ready to serve. Grapes will keep for 1 month. Makes 3 cups
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latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!