Sour Cherry, White Chocolate and Pistachio Drizzle Cake with Cherry Jam Rippled Icing and Rosemary Wreath
Recipe by Amelia Ferrier,
from Issue #112, page 116.
Photography by Yuki Sato.
Photography by Yuki Sato.
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HOLIDAY 2
Our once-a-year special is packed with every recipe you need to make the most of the summer break. From baking and barbecues to fresh salads and sauces that make everything sing with flavour, HOLIDAY has you covered. We’ve even got great nibbles to enjoy with a drink while you dive into our annual puzzle section. This is an issue that sells its socks off, and it isn’t included in the dish subscription—so don’t delay. Get yours in store today and have your most delicious HOLIDAY yet.