Prosecco, vanilla bean ice cream and fresh fruit – a delicious combination in anyone’s language.
INGREDIENTS
Use whatever fruit is fresh and best on the day. Ours is a combination of the following:
mango, peeled and sliced
nectarines, roughly chopped
pluots or apricots, cut into wedges
plums, cut into wedges
blueberries
To serve
good-quality vanilla bean
ice cream
prosecco or moscato
basil leaves, to garnish (optional)
METHOD
Place scoops of vanilla ice-cream in the base of tall glasses.
Add the fruit and pour over the wine to serve.
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latest issue:
126
We start by sharing what’s on the dish team’s radar, what we’re watching, listening to and reading. Harry Butterfield puts a twist on his Nonna’s agnolotti, Malissa Fedele reminds us of the importance of fibre, and Phoebe Holden fulfils a long-held dream, sitting down with Yotam Ottolenghi. Autumn is an abundant time, we make the most with pumpkin, kūmara, cabbage, cauliflower, feijoas, apples and pears. We’re dishing up dinners for two, including a Chicken Dumpling Lasagne, alongside easy weeknight meals. We honour our mums, revisit timeless classics, and add a little baking challenge. This issue, we encourage you to slow down, to enjoy writing your shopping list, and spending time in the kitchen. Because even when life feels relentless, there’s always space to share something delicious.