Onion marmalade
Photography Photography by Roberto Buzzolan.
INGREDIENTS
2 tablespoons olive oil
4 medium onions, thinly sliced
2 cloves garlic, crushed
1 teaspoon salt
juice of 2 oranges plus zest of 1 orange
3 tablespoons sherry vinegar
2 tablespoons sugar
1⁄2 cup white sultanas
METHOD
Heat the oil in a sauté pan, add the onions and garlic, season with salt and cook with the lid on for 20 minutes or until tender.
Add the remaining ingredients and simmer for another 10-15 minutes or until most of the liquid has evaporated. Taste for seasoning.
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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.