Vin D'Orange
Photography by Photography by Becky Nunes.
This aperitif comes from the south of France where it is sipped leisurely at many a café. It is delicious on its own or topped up with soda, white wine or champagne for a special aperitif.
INGREDIENTS
2 large oranges
250g castor sugar
1 litre dry white wine
115ml brandy
METHOD
Using a vegetable peeler, pare the zest from the oranges, taking care not to include any white pith. Carefully scrape off any pith that does remain with a knife. Put the zest in a sterilised bottle, add the remaining ingredients and seal the bottle closed.
Place in a warm sunny place for 2 weeks, giving the bottle a shake every day.
Once opened, store in the refrigerator. Makes 1.1 litres
latest issue:
Issue #122
Our latest of dish is an absolute bumper issue, packed with over 70 recipes! We start by chatting with the MasterChef Australia judges and Kiwi contestant Ben Mcdonald before cooking up the very best of what’s in season. Then we make freezer meals easy and delicious with double-batch cooking. Next up we share some of our faves including Pretzel-crumbed Chicken Schnitty and French Onion Soup Mac and Cheese. Then we whip up warming curries, tempting dinners for two, epic sides like our Parmesan-crusted Roasted Potatoes, and crowd pleasers like our cover-star Miso French Onion Chicken. We finish up with irresistible sweet treats and a run-down of top Aussie shiraz!