Vin D'Orange
Photography 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
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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.