Roasted Apple, Raisin and Red Onion Relish
Photography Aaron McLean.
Use an apple that will hold its shape during cooking, such as Braeburn.
INGREDIENTS
3 apples, peeled, halved and cored
2 tablespoons olive oil
knob of butter
1 red onion, thinly sliced
2 teaspoons finely chopped rosemary
½ cup raisins
zest and juice 1 lemon
3 tablespoons honey
sea salt and freshly ground pepper
METHOD
Preheat the oven to 180˚C.
Combine all the ingredients in a roasting dish and season. Roast for 30 minutes, turning occasionally until the apples are tender but not collapsing. Serve warm or at room temperature.
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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.