Olive Magazine

Welcome to December

This has been a year of inventiveness, resourcefulness and resilience. The hospitality industry has risen to the challenge again and again. for a round-up of the best) and online classes, to feeding front-line workers and the slow build towards equality of opportunity for non-white employees, there is so much to raise a toast to. We celebrate it all in our 21 reasons to be cheerful feature (p82).

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Olive Magazine1 min. leídosCookbooks, Food, & Wine
Still Hungry?
25 MINUTES + COOLING | MAKES 12 | EASY | GF desiccated coconut 175gegg whites 2golden caster sugar 75gvanilla extract 1 tspdark chocolate 100g, chopped 1 Heat the oven to 170C/fan 150C/gas 3. Toast the coconut in a dry frying pan over a medium hea
Olive Magazine1 min. leídos
Wines To Try This Month
£8, ocado.com Sauv blancs from the Loire tend to be more mineral-driven and less tropical than those from Australasia, and this is a textbook example at a very smart price. £18, lescaves.co.uk A wonderful biodynamic cabernet franc, earthy but
Olive Magazine6 min. leídosRegional & Ethnic
Green Genius
If spring had a flavour, it would be these brightly herbaceous ‘spring’ rolls. The asparagus, mangetout, lettuce and abundant herbs provide a fresh, crisp mouthful, perfect for a fun roll-it-yourself midweek dinner for the family. 30 MINUTES | MAKE