October 20223

Olive Magazine

Eat in, Eat out, Eat away

Olive Magazine2 min read
Welcome To Our Special Anniversary Issue (part One!)
Olive is 20. Yes, we’ve been making every meal special since 2003, when small plates, sourdough and sriracha were ‘new’, and snapping your supper was certifiable! I love how we continue to evolve and play in the world’s greatest food scene – developi
Olive Magazine3 min read
October INSPIRATION
Dry aging fish, as with meat, changes both the flavour, adding depth and complexity, and texture. Himalayan salt-clad dry-ageing rooms can now be found in restaurants serving a variety of cuisines, like Maru’s omakase menu, where fish such as tuna, b
Olive Magazine9 min read
Cook With The Season
Saffron and celeriac are an earthy match made in heaven. The celeriac picks up the golden hue and gently poaches in the fragrant, buttery roasting juices. Grains and pulses such as Puy or green lentils, quinoa, spelt or barley all work well. Use cook
Olive Magazine2 min read
BEST OF oliveMAGAZINE.COM
Save all your treasured recipes in one place, see reviews before trying something new and add your own comments and ratings at Olivemagazine.com Roast chicken and slather on tarragon butter for beautifully juicy meat with golden skin and a subtle ani
Olive Magazine4 min read
Effortless!
SERVES 8-10 | PREP 10 MINS | COOK 50 MINS | EASY Spread a thin layer of aubergine pasta sauce (from two 280-300g jars, available at shop.Omagazine.com) into the bottom of a 22cm x 32cm baking dish, lay enough fresh lasagne sheets to cover, add a laye
Olive Magazine10 min read
Flavour Bombs!
Nothing beats a good chicken wing. Crispy exterior, tender meat and sticky sauce. In my version, the wings are cooked in curry powder, then glazed in a mango chutney and hot sauce combo for that sweet spice we all love. Plus there’s a raita for dippi
Olive Magazine4 min read
3 Ways With Rice
MAKES 24 SQUARES | PREP 45 MINS PLUS OVERNIGHT CHILLING | COOK 55 MINS | EASY | V 250g sushi rice1 tbsp rice wine vinegarvegetable oil, for frying TOPPINGS 100g sriracha mayo½ a large avocado, cut into small slices ponzu seasoning30g pickled ginger,
Olive Magazine5 min read
Eat Well Everyday
The simplicity of these flavours is so comforting. This is a dish everyone will want a share of. SERVES 4 | PREP 5 MINS | COOK 35 MINS | EASY | V 30g butter2 shallots, finely chopped1 garlic clove, crushed250g risotto rice100ml vermouth400g tin of ch
Olive Magazine2 min read
Damson Jam
MAKES 8 x 500ML JARS | PREP 15 MINS PLUS RESTING | COOK 55 MINS | EASY 2kg damsons2kg granulated sugar1 tbsp butter 1 Sterilise the jars and any other equipment before you start. Put a couple of small plates in the freezer, as you’ll need these later
Olive Magazine3 min read
SIGNATURE DISH Pavyllon London
No one does comfort like a five-star hotel, and French chef Yannick Alléno has settled into the Four Seasons in London with the full weight of his 15 Michelin stars. Pavyllon (an outpost of the Paris restaurant of the same name) is run by executive c
Olive Magazine5 min read
BRIGHT Futures
Hospitality is a turbulent business and never more so than in 2023. Yet select restaurants manage to thrive, not for a year or five but many, many decades. Think of institutions including The Ritz, the seemingly immortal Bentley’s or Le Gavroche, but
Olive Magazine3 min read
PRO VS PUNTER Madre
Naturally, I keep a running Crispy Potato Chart in my head, ranking northern restaurants that have excelled in the field of twice- and thrice-cooked potatoes. Madre’s papas potatoes with garlic crema: steamed, dried, crushed and fried to create crunc
Olive Magazine3 min read
This Month
SERVES 4 | PREP 20 MINS PLUS CHILLING COOK 20 MINS | EASY 2½ platinum gelatine sheets425ml double cream150ml whole milk1½ tsp vanilla bean paste120g caster sugar1 large unwaxed lemon75g milk powder65g plain flour75g unsalted butter, softened and cube
Olive Magazine3 min read
The Measure
Making cocktails when entertaining is time-consuming and takes you away from valuable time with guests. Pre-batching drinks is a lifesaver and works particularly well with simple cocktails including the martini. Take a 700-750ml bottle and fill with
Olive Magazine3 min read
5-minute Wine Expert Part 7: The Basics Of Wine Tasting
You’ve probably seen drink pros perform what looks like a preposterous ritual when they taste wine: sniff, swirl, sniff again, sip, suck, swoosh then spit extravagantly into a spittoon. It may seem absurdly ostentatious but there is method in its app
Olive Magazine5 min read
COOK LIKE A LOCAL Mexico
Mexico is a rich country. I’m not talking just about the biodiversity but its cultural diversity – geographically there are many different microclimates that enrich the local cuisines. Most Mexicans are very rooted in their local traditions, which he
Olive Magazine3 min read
10 THINGS WE LOVE ABOUT Nashville
We have great produce, so farm to table has always been very strong here. But chefs realised it didn’t all have to be all shrimp and grits and fried hoe cakes, and they could use local ingredients to create amazing Asian food or rustic Italian menus.
Olive Magazine4 min read
PUB MENU The High Field
SERVES 4 | PREP 15 MINS PLUS OVERNIGHT INFUSING COOK 7 MINS | EASY | GF 4 St Marcellin cheeses in ceramic pots (80g each, available at Waitrose)1 large red chicory, leaves separatedhandful of watercresstoast or warm bread, to serve SULTANA PURÉE 100g
Olive Magazine4 min read
Pattern Perfection
I’m Sophie Robinson, interior designer, TV presenter and podcast host, and I live outside Lewes in East Sussex with my husband, Tom, who’s a builder, and our son, Arthur. We live in a rural setting surrounded by woodland. When we bought the house we
Olive Magazine4 min read
Kitchen Therapy With Rosie Birkett
Autumn is a time when my kitchen comes alive once more in earnest and I fall back in love with those slow, careful kitchen crafts like tart making. Seasonal produce at this time of year lends itself to the gentle rhythm of kitchen pottering and asks
Olive Magazine2 min read
Olive Magazine
GROUP MANAGING DIRECTOR Jessica Norell NeesonGROUP EDITOR-IN-CHIEF Christine HayesCOMMERCIAL DIRECTOR, FOOD GROUP Simon CarringtonCOMMERCIAL DIRECTOR, CLIENTS & STRATEGY Jason Elson CONTENT GROUP MAGAZINES EDITOR Keith Kendrick GROUP MANAGING EDITOR
Olive Magazine3 min read
Lisboeta’s Halibut Com Piri-piri
DON’T MISS THE NOVEMBER ISSUE OF Olive FOR PART TWO OF OUR 20TH ANNIVERSARY CELEBRATIONS, INCLUDING A NEW SERIES, HAPPY TO HOST – ON SALE 5 OCTOBER. At the restaurant this is served with batatas a murro, ‘punched’ potatoes, caramelised onions, parsl

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