Olive Magazine

Welcome to March

A long time ago, when my knees didn’t creak in the cold and I didn’t need to have a five-step night-time skincare routine, I saw in March atop a snowy mountain in

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Olive Magazine1 min lettiRegional & Ethnic
Plate Up Like A Professional
• Use a julienne peeler for perfect strands of carrots and other veg – it makes coleslaws and veg fritters much easier but also helps veg look precision-perfect on soups and salads • Plunge chilli and spring onion slices in a bowl of iced water for
Olive Magazine1 min lettiRegional & Ethnic
menu decoder: 5 THINGS TO KNOW
This classic Mexico City taco is made with beef slow-cooked in its own fat. The tortillas are crisped in some fat on the edge of the pan, then stuffed with the beef. A Mexican condiment made from dried chillies, garlic, nuts, spices and oil, often us
Olive Magazine5 min lettiRegional & Ethnic
Eat In Eat Out Tacos Padre
Nestled in among the hustle and bustle of the food stalls at London’s Borough Market is the compact, sunny-looking Tacos Padre. Irish-Spanish chef Nick Fitzgerald worked at Pujol in Mexico City before setting up here to serve tacos, including beef sh