Fruit Bowl
Photography 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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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.