BROUGHT TO YOU BY Otaika Valley
Celebrate the festive season with Otaika Valley and make it an egg-cellent Christmas!
Serves: 1
INGREDIENTS
4 ripe strawberries, plus 1 to garnish
2 thin slices fresh ginger, plus 1 to garnish
60ml gin
30ml lemon juice
30ml sugar syrup (see Cook’s note)
1 Otaika Valley Free Range Egg, white only
ice cubes
freeze-dried strawberry powder, to garnish, optional
METHOD
Hull the strawberries, cut into quarters and add them to your cocktail shaker along with the ginger slices. Use a muddler (or fork) to smash the strawberries and ginger as fine as you can to extract their juices.
Add the gin, lemon juice, sugar syrup and egg white to the shaker and shake for 30 seconds. Add a handful of ice and shake vigorously for another 30 seconds. Strain into a coupe or small cocktail glass.
Garnish with a fresh strawberry, slice of ginger and freeze-dried strawberry powder if you wish.
COOK’S NOTE: To make your own sugar syrup, mix ¼ cup boiling water with ¼ cup caster sugar and stir until the sugar dissolves. Cool and store in the fridge in an airtight jar or container for two to three weeks.
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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.