Olive 2015 №10

In English. — 132 p.Olive magazine is a gastronomic guide for people with taste. The publication publishes original materials about restaurants and cultural events; interviews with stars, articles about interesting products. Each issue of the magazine publishes materials from the best British and American authors on travel, gastronomy, popular recipes, accompanied by high-quality photography produced by eminent English photographers, presents a kaleidoscope of exciting events in the world of haute cuisine and a collection of non-trivial culinary discoveries and vivid gastronomic impressions.Recipe index.
Here & now An indulgent cheat’s pud, herby gin cocktail, and why Bath is the place to be in October. Plus, restaurant reviews from London and Margate.
Tony Naylor on craft beer.
In season Apples, rabbit, cobnuts, pears, mussels and Jerusalem artichokes.COOK weekend
Daily bread Making homemade bread is easy with these inspired recipes, including.
Marmite bagels, tear-and-share garlic bread, really simple muesli loaf, cheat’s bacon brioche.
subs, crispbreads and earl grey teacakes.
Use your noodle Expand your repertoire with these six new noodle recipes including.
Chiang Mai noodle curry, green papaya and crispy pork salad, and dim sum duck wonton soup.
Apple tart Step-by-step help from O’s test kitchen.
Menu of the month A quick and easy Spanish tapas menu for four from Lobos.
Wine match Victoria Moore suggests wines to drink with onion tart.
Cook like a local: Indonesia Central Java special fried chicken, stuffed and poached.
prawns, sago and pork rolls, and Jakarta-style fried fish.
Muscovado tart Café Murano’s luxurious and elegant dessert.COOK everyday
Weeknight simple Quick and easy midweek meals including Italian sausage-stuffed peppers,
10-minute Moroccan prawn rice bowl, watermelon and feta salad, antipasti rigatoni, and the ultimate chicken burrito.
Next month’s O.
Healthy choices Low-calorie, low fat, 5:2 diet- or paleo-friendly meals including.
allotment burgers, quick fish curry, Vietnamese beef one-pot, and homemade energy balls.
3 ways with butternut squash Inspiring recipes for this in-season ingredient.
Freezer filler Dauphinoise potatoes.Eat EXPLORE enjoy
Sustainable heroes Five good-for-yourconscience restaurants from across the UK that still deliver great food.
Subscribe to O Get Rick Stein’s new book when you subscribe.
Pro vs punter Tom Parker Bowles and Alison White review Le Chabanais.
Away from it all Whether your dream break involves gin cocktails, salty seaside air, Michelin dining or a ‘secret’ city retreat, we’ve got the weekend for you.
Weekender: Bordeaux Pork loin with preserved lemons and tiny choux pastry cakes make France’s wine capital a must-visit.
Lisbon on a shoestring Audrey Gillan discovers there’s more to Portugal’s capital than salt cod and custard tarts.Reader offers.Lulu’s lowdown Everything you need.
Coconut bar cake to know about food trends and techniques.
Small print.