Olive Magazine

Welcome to APRIL

I never imagined I’d have to write an editor’s letter like this. In the space of a matter of weeks, the world is not quite as we knew it. And, perhaps, it never

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Olive Magazine1 min lettiCookbooks, Food, & Wine
Wines To Try This Month
Strawberries and rose petals come together in this gorgeous English sparkler – a great aperitif or as a partner to the strawberry and elderflower eton mess on p30. Fresher and less jammy than many a merlot, this is juicy with plum and cherry fruit,
Olive Magazine1 min lettiRegional & Ethnic
More Of Olia’s Favourite Ukrainian Ingredients
Similar to Italian lardo, it’s a kind of cured, salted pork fat. Sometimes we freeze it and just slice and eat with pickles and a shot of vodka. You can also use it as a cooking fat, or bash with garlic, salt and dill to stir through borscht at the v
Olive Magazine1 min lettiRegional & Ethnic
Blacklock’s White Chocolate Cheesecake
Known for serving piles of chops on top of bread to soak up the juices and an exceptionally good Sunday lunch in its three restaurants, now Blacklock’s home kit and delivery options include this heavenly pudding, the recipe for which owner Gordon Ker