Poached Apple and Cinnamon Daiquiri
Photography Vanessa Wu.
Serves: 1
INGREDIENTS
2-3 poached apple segments*
15 ml fresh lime juice
60 ml Cinnamon-infused Havana Club rum*
15 ml green apple syrup
METHOD
*Lightly poach 1 apple, cut into wedges in a syrup made from 1⁄2 cup sugar dissolved in 1 cup of water until soft. Cool.
Place apple segments in the glass of a Boston shaker and muddle (see notes below). Pour over the rum, lime juice and green apple syrup. Shake vigorously with ice and strain into a chilled martini glass.
For an extra touch you can make a mixture of sugar and cinnamon – upend the martini glass into this and roll the rim around it before straining the drink.
*Note: to infuse the rum, place 3 or 4 cinnamon sticks in the bottle. Ideally, do this three days before using it, or you can speed the process up by placing the bottle somewhere warm, such as the hot water cupboard. Makes 1 drink
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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.