Fruit Bowl
Photography by Manja Wachsmuth.
Use papaya or rock melon if mango isn’t available, or all 5 fruits if feeding a crowd.
INGREDIENTS
1 pineapple
1 mango
3 oranges
Syrup
1 cup water
1 whole star anise
1 cinnamon stick
6 whole cloves
zest and juice 1 large lemon
few fresh mint leaves
½ cup caster sugar
METHOD
Peel and slice all the fruit and arrange in a bowl. Drizzle over a little of the syrup, then serve the rest separately in a jug.
Syrup: Place all the ingredients in a saucepan and bring to the boil, stirring to dissolve the sugar. Simmer gently for 10 minutes then cool before serving. Remove the cooked mint leaves and replace with fresh mint to serve if desired.
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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!