There’s always one recipe that takes people by surprise and this is it. The warm grapes and their juice mingle with the balsamic vinegar and are perfect with the creamy mozzarella and lemon salad.
Serves: 6
INGREDIENTS
Grapes
2 bunches red grapes (about 600 grams)
4 large sprigs of thyme
2 tablespoons olive oil
2 tablespoons balsamic vinegar
sea salt and ground pepper
To serve
¼ cup thick plain yoghurt
¼ cup cream
250 grams fresh mozzarella or bocconcini in whey, drained
finely grated zest 1 lemon
sea salt and ground pepper
olive oil for drizzling
METHOD
Preheat the oven to 180°C fan bake.
Place the thyme sprigs on a lined baking tray and top with the grapes. Drizzle over the olive oil and balsamic vinegar then season with salt and pepper.
Roast for 30 minutes, turning the grapes a couple of times until wilted and juicy. Cool on the tray.
To serve: Stir the yoghurt and cream together in a medium bowl. Rip the cheese into chunks and fold through the cream. Transfer to a serving plate and top with the lemon zest, salt and pepper and a drizzle of olive oil.
Arrange the grapes next to the cheese and pour the pan juices over the grapes. Serve with grilled bread.
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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.