Serves: 4 - 6
INGREDIENTS
1 ripe pineapple
1 honeydew melon
150g granulated sugar
4 tablespoons water
4 pieces preserved stem ginger in syrup, sliced
2 tablespoons ginger syrup
zest and juice of 1 lemon
mint leaves to garnish
Greek-style yoghurt to serve
METHOD
Peel the pineapple, cut it into quarters, remove the core and slice.
Peel, seed and slice the melon. Place in a serving bowl.
Combine the sugar and water in a small saucepan. Heat gently, stirring until the sugar has dissolved. Bring to the boil and simmer for 1-2 minutes.
Remove from the heat and add the ginger, the ginger syrup, and the zest and juice of the lemon. Pour over the prepared fruits and toss gently. Refrigerate until ready to serve.
About half an hour before serving, finely slice the mint leaves and toss through the fruits. Serve at room temperature with thick, Greek-style yoghurt. Serves 4-6
Stem ginger in syrup can be easily found in jars in Asian supermarkets.
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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.