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Claire Aldous

Food Editor

@clairealdous

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. epicbeer.com 2. PUMPKIN SO