Michelada
Photography Sarah Tuck.
Bloody Mary meets a chilled beer! Who knew this combo would work so well? I love mine heavily spiced with hot sauce and don’t skimp on coating the rim of the glass, it’s part of the drinking experience.
Serves: 1
METHOD
Coat the rim of a tall glass in chilli and celery salt (see recipe below). Fill the glass with ice cubes. One-third fill with tomato juice, then add 1 tablespoon tequila, 2 splashes of Worcestershire sauce and 2-3 splashes of hot sauce, or more to taste (I used a chipotle hot sauce). Top up with chilled beer (we used a Mexican beer, Sol), squeeze over a lime wedge, give it a stir and serve immediately.
Chilli and Celery Salt Coating
1 tablespoon ground chilli
1 tablespoon sea salt, roughly crushed
1 teaspoon celery salt
To coat
1 egg white, lightly beaten until frothy
Combine the chilli and both salts in a saucer. Dip the rim of a glass in egg white then in the salt mix. Makes enough salt for several glasses. Store in an airtight jar.
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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.