Spice rub
Photography Photography by Becky Nunes.
INGREDIENTS
1 tablespoon coriander seeds
2 teaspoons cumin seeds
2 teaspoons sweet smoked paprika
1 teaspoon salt
2 cloves garlic, crushed
2 tablespoons oil
METHOD
Toast the coriander and cumin separately in a dry pan and grind. Combine with the other rub ingredients in a small bowl and coat the sirloin on all sides. Cover and allow to marinate, refrigerated, for a couple of hours or overnight. Allow to return to room temperature before cooking
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latest issue:
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.