Altro da Olive Magazine

Olive Magazine2 min lettiRegional & Ethnic
Kitchen Therapy
Deliciously sour, spicy and umami, kimchi is the national dish of Korea. It’s traditionally made with cabbage, though it can be made from almost any vegetable and can vary in levels of heat and funkiness. This is my take on a classic cabbage kimchi.
Olive Magazine1 min lettiCookbooks, Food, & Wine
The Good Things Craving
Challenging the notion that classic pizza toppings are best is ASAP’s Porco Rosso: mortadella, red pesto, spiky guindilla peppers and stracciatella›buffalo milk cheese on a sourdough base – one of many New York-style pizzas made by the team at Flor o
Olive Magazine1 min lettiRegional & Ethnic
Cook's Notes
This recipe uses Indian wholemeal flour (also called atta), which includes the husk. It’s delicious, great for digestion and full of goodness. Buy it at Indian grocers and online – or you can use plain wholemeal flour instead. Ghee gives so much flav