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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127
In Dream Escape, we journey from Japan and Morocco to Italy, India and beyond, sharing recipes inspired by travel, heritage and comfort. We celebrate the champions of the Outstanding Food Producer Awards, explore the stories and recipes of chefs shaped by their cultural roots, and warm up with everything from West African soups and slow-braised lamb to porchetta, butter chicken and beef noodle soup. Alongside destination menus, Scandinavian sweets and cosy pub classics, Chrisanne Terblanche shares her favourite street-side dining spots in Bangkok, while Yvonne Lorkin explores red wine varietals. This issue, we invite you to slow down, turn the pages and escape through food.