Olive Magazine

Welcome to EASTER

Has anyone else got more into baking the older they’ve got? I used to always be the one to say, “I’d rather have two starters, rather

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Olive Magazine1 min lettiRegional & Ethnic
Follow And Like
Who: @chez.jorge What: A 19-year-old Taiwanese chef who veganises his favourite dishes (typically from Taiwan, China, Korea and Japan), as well as sharing some of his own creations. Why: George Lee’s 30-second Instagram reels are snappy, fun, inst
Olive Magazine2 min lettiRegional & Ethnic
Anchovies
Anchovies are small fish that are brined in salt and usually packed in oil, though sometimes pickled, dried or fermented. They bring strong umami notes to sauces, roast lamb and salads. We tasted the anchovies on their own, looking for texture, consi
Olive Magazine1 min lettiRegional & Ethnic
Birria Tacos
There’s been a recent flurry of people making birria tacos on our social media feed. Birria, a meat stew from the state of Jalisco in Mexico, contains marinated goat, beef or lamb that’s cooked until super-tender in a broth packed with Mexican chilli