Herbed yoghurt
Photography Photography by Simon Devitt.
INGREDIENTS
2 cups thick plain yoghurt
2 cloves garlic, crushed
finely grated zest of 1 lemon
3 tablespoons extra virgin olive oil
2 teaspoons black mustard seeds
ΒΌ cup mint, roughly chopped
METHOD
Combine the yoghurt, garlic and lemon zest in a bowl. Heat the oil in a small saucepan and add the mustard seeds. Cook gently until they start to pop. Tip the oil and seeds into the yoghurt and mix well. Season to taste, and fold through the mint.
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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.