Riffing on one of our most popular recipes of all time, this dark chocolate slice is packed with all the good stuff.
Makes: about 24 Pieces
INGREDIENTS
¾ cup each sunflower seeds, sliced almonds, walnuts, pistachios, chopped dates and sultanas
2 teaspoons sea salt
3 tablespoons toasted sesame seeds
900 grams dark chocolate, 50-70% cocoa solids, cut into chunks
EQUIPMENT: Line a 25cm x 20cm tin with baking paper.
METHOD
Put the sunflower seeds in a large frying pan and toast for 4 minutes. Add the almonds and walnuts and toast for another 3-4 minutes, until golden. Stir through the pistachios, dates, sultanas, salt and sesame seeds and set aside.
Put the chocolate in a large heatproof bowl and heat in the microwave in 1-minute bursts at a medium heat until melted.
Tip in 90 percent of the nut and seed mixture and stir to combine. Pour into the prepared tin and top with the remaining nuts and seeds. Chill in the fridge for 2 hours to set, then cut into bars.
DRINKS MATCH
With its poached pear, citrus blossom, vanilla and honeyed peach notes, the Māori Point Honi Late Harvest Central Otago Pinot Gris 2020 (375ml $33) is all kinds of perfect with this slice. maoripoint.co.nz
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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.