Mimosa
Photography Manja Wachsmuth.
The perfect cocktail for brunch or any other time of the day that takes your fancy.
INGREDIENTS
1 bottle Prosecco, Champagne or sparkling wine, well chilled
1 cup freshly squeezed orange juice, chilled
2 tablespoons freshly squeezed lemon juice
3 tablespoons orange-flavoured liqueur such as Grand Marnier or Triple Sec
fresh mint for garnish
METHOD
Pour the wine, juices and liqueur into a jug and garnish with 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.