Red fruit salad
Photography by Photography by Nick Tresidder.
INGREDIENTS
2 cups fruity red wine
3⁄4 cup caster sugar
1⁄2 cup red currant jelly
1 cinnamon stick
1 vanilla bean split
zest of 1 lemon in 1 cm wide strips
500 grams assorted berries and cherries, fresh or free-flow frozen
METHOD
Place all of the ingredients, except the fruit, in a pot. Bring to the boil then simmer for 20-25 minutes or until reduced and syrupy. Pour into a bowl and allow to cool. This can be made
several days ahead, and stored, covered, in the fridge. Half an hour before serving combine the fresh or thawed frozen berries and cherries with half the syrup and allow to infuse.
Wine Match: Cloudy Bay Late Harvest Riesling 2002 (375 ml) The citrus, fresh, zingy sweet wine flavours of this wine are made for cool desserts like this. $20-$30
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Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!