Green Goddess Sauce
Photography Aaron McLean.
A delicious take on traditional tartar sauce, with the tasty mixture of salty capers and zesty lemon.
INGREDIENTS
½ cup sour cream,
½ cup thick plain yoghurt
1 clove garlic, crushed
1 tablespoon capers,finely chopped
finely grated zest 1 lemon
2 tablespoons finely chopped herbs, use any combination of flat-leaf parsley, mint or basil
sea salt and freshly ground pepper
METHOD
Combine the ingredients in a bowl and season. Refrigerate until ready to use. Makes 1 cup
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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.