Tabil

From issue #7.
Photography by Photography by Simon Devitt.

    INGREDIENTS

    4 cloves garlic
    3 green chillis
    1 teaspoon caraway seeds
    2 cups packed coriander leaves
    1⁄4 cup extra virgin olive oil
    juice of 1 lime

    METHOD

    Place the garlic, chillis and caraway in a food processor and blend to a rough paste. Add the coriander and process until finely chopped. Drizzle in the olive oil to form a paste. Add the lime juice, and season well.

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    As winter arrives, so does the latest issue of dish! With over 60 recipes this edition features seasonal produce like pumpkin, leeks and silverbeet whipped into delicious dinners. Pasta takes centre-stage in 5 outrageously tasty recipes, then we break out the slow cooker and amp up the comfort with cozy roasts and braises. Winter wouldn’t be the same without a hearty pie or two, and we have a selection – from Beef Cheek Pot Pie to Moroccan Shepherd’s Pie. Food Fast has your speedy weeknight dinners covered then Melie brings the magic with inventive chicken dishes while Olivia’s baking and desserts will brighten the even the coldest days.