MASTERCLASS VIDEOS | RECIPES | NEWS & FEATURES
Sambal kangkong arancini
This modern interpretation of lontong features arancini as its rice cake substitute to introduce a different bite and allow for more creativity with flavours.
Stave off the summer heat with this refreshing cold soup from Andalusia. Enjoy the contrasting textures of velvety soup with the crunch of croutons and garlic crumbs.
Fennel sausage, peperonata and poached egg
This lighter-flavoured riff on the classic eggs and sausages brunch combo takes its cue from salsiccia e peperoni, a popular dish in the mountains of southern Italy. Best served with a generous portion of bread to soak up the full-flavoured sauce.
Broccolini Cavatelli Aglio Olio
Serve broccolini cavatalli from south Puglia aglio olio style to bring the vegetable’s subtle sweetness to the fore. Zucchini flowers add textural dimension and a delicate squash flavour.
Gambero Rosso Ceviche, Parsley, Artichoke, Sorrel
The crunch of crisped artichocke and Granny Smith-like tanginess of red veined sorrel pair well with the natural sweetness and supple texture of prawns. The parsley element lightens the dish and harmonises with the artichoke.
Braised Veal Tongue / Castelfranco Radicchio / Tagiasce Olive Tortellini
The combination of brininess from Tagiasce olives, bitterness from castelfranco radicchio and umami from veal tongue makes for a flavour party on the palate.
There’s been a resurgence of Cobbler cocktails in popular bar culture. Don Amado Rustico Mezcal and Amontillado Sherry are a great match, with the nutty caramel notes of the latter marrying seamlessly with mezcal’s smokiness to create a lasting finish. Cobblers are commonly topped with decorative powdered sugar – here, absinthe dust adds aroma and flavour.
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