Tropical Daze
Photography Manja Wachsmuth.
Serves: 15-20
INGREDIENTS
1 bottle golden rum
1 ripe pineapple
50 grams sugar
5cm fresh ginger, peeled
To serve
ginger beer
lime
pineapple to garnish
METHOD
Peel and quarter the pineapple. Remove and discard the tough core then chop roughly. Place the rum, pineapple, sugar and ginger in a blender. Process until smooth.
Or
To serve: Place ice cubes into highball glasses and add 50ml of the mixture into each glass. Top with chilled ginger beer and stir. Add two squeezed wedges of lime and a slice of pineapple to garnish.
Serve with Crispy Peanut and Lamb Skewers.
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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.