Drinks with dish + Liquorland: How to Make the Classic and Gibson Martini
According to Henry Louis Mencken, the martini is "as perfect as the sonnet" and we tend to agree. Our Editor, Sarah Tuck, demonstrates how to make the classic martini, and its San Franciscan cousin - the Gibson martini.
Half fill a stirring glass with ice then add 70ml of gin and 15ml dry vermouth.
Stir to chill then strain into a cold martini glass.
Garnish with 1 to 3 olives to serve.
To make a Gibson martini, swap out the olives for silverskin cocktail onions.
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Issue #121
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.