Lemon-basil vinaigrette
Photography Photography by Vanessa Wu.
INGREDIENTS
1⁄4 cup freshly squeezed lemon juice
fine zest of 1⁄2 lemon
2 cloves garlic, chopped
12 basil leaves, roughly chopped
1⁄2 teaspoon sugar
125 ml extra virgin olive oil
sea salt and freshly ground pepper
METHOD
Put the lemon juice, zest, garlic, basil leaves, and the sugar in a food processor and blend well. With the motor running, add the oil in a thin, steady stream. Season.
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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.