Long Afternoon
Photography Photography by Aaron McLean.
INGREDIENTS
3 raspberries,
1 boysenberry,
3 blueberries
4 lime wedges
30 mls Bacardi Razz
30 mls Apple Sourz
10 mls *Mure Sauvage
apple juice
METHOD
Place half the berries and the four lime wedges in a mixing glass and muddle. Add the alcohol and apple juice. Shake with ice and then strain the mixture into a tall glass containing the rest of the berries. Serve.
For a layered effect: muddle all the berries with the lime and alcohol only. Pour slowly over the apple juice in a tall glass. (The alcohol will create the layering effect) Serve.
* Mure Sauvage is a French brandy made with blackberries. Available from liquor stores.
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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.