Claire Aldous

Food Editor


Food editor Claire is the mastermind behind recipes enjoyed by thousands of readers for more than 15 years, having been with dish since the very first issue. With a vast knowledge of ingredients and techniques, her constant innovation and imagination are an invaluable

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Dish10 min. leídosFood & Wine
Truly, Madly, Sweetly
I’ve used buttercup squash for this silky-smooth pie filling; it’s lovely and sweet so you don’t need to add too much sugar. The pie lasts three to four days in the fridge. PASTRY 250 grams plain flour large pinch salt 1 tablespoon icing sugar 125 gr
Dish2 min. leídosFood & Wine
And To Drink…
1. LAMB CURRY The second I see ‘lamb curry’, I’m all over the Mills Reef Reserve Marlborough Pinot Noir 2019 ($25). Soft and easy peasy cherry squeezy on the nose and palate, this berrybolstered pinot noir is superfresh, saucy, and frisky to sip. The
Dish2 min. leídosFood & Wine
And To Drink…
1. LOADED BEEF BURGERS An epic burger demands the Epic Extra Stout Ale (24 x 330ml cans, $79). Epic’s first stout in a can is a medium-bodied, creamy, cocoa-driven, malt-fest that magically matches this mouthful of awesome. 2. PUMPKIN SO