Feta and tahini paste
Photography Photography by Vanessa Wu.
INGREDIENTS
100 grams feta, crumbled
1 tablespoon tahini
1 clove garlic, crushed
zest of 1 lemon and juice of half
ΒΌ cup water
sea salt
grilled ciabatta bread to serve
METHOD
Place the paste ingredients in a food processor and blend until smooth. Spread onto slices of grilled ciabatta
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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.