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olive magazine launches fresh new look – March 2016

Your favourite food magazine, olive, has undergone a beautiful redesign for its March 2016 issue. Here editor Laura Rowe explains what's new

Hello to readers old and new! Those long-time olive fans (hands up, I’m one of them) might have noticed that we’ve had a little spring clean. We’ve freshened up our design, added new features, improved the old, and reordered our content so that you can find your favourite bits faster.

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Cook

Cook is where you’ll find the bulk of our recipes – from the same great team of experts – with inspired ways to use up ingredients lurking in your seasonal veg box, an Easter menu with a twist (devilled Easter eggs, slow-roast mechoui leg of lamb, and mix and match waffles sound good?).

There are also some incredibly moreish bakes, from a double lemon, G&T cake to a sunken Nutella cake with Baileys cream, and our incredible Easter spiced doughnuts from the cover. Baked rather than fried, they have all the flavour, less fat, and much less fuss.

We’ve also got our usual selection of midweek winners (including new meals for one) for those who are short on time but still crave a great dinner, including some cracking healthy options such as quick, vegan quinoa and black bean chilli.


Eat

Eat is our revamped restaurant section. Here you’ll find more restaurant recommendations from across the UK than ever before, our famed Pro vs Punter column, street food suggestions, tips on new places to look out for, and signature recipes from hot chefs of the moment.

This issue we’ve got an addictive chicken dish from Selin Kiazim of Oklava in Shoreditch, and a chic French menu to try from Bandol’s Zsolt Ferencz. We’ve also updated our drinks offering covering the most exciting new bars, beer, cider, cocktails, spirits, wine and more, in The measure. For the latest booze news, head here.


Explore

And last but certainly not least, Explore is home to our expert food travel guides. From affordable UK trips with food and drink at the top of the itinerary (this time we’re in Anglesey for St. David’s Day), to learning how to cook like a local with a recipe and travel tips from Florence, or a weekend in Sweden’s Malmö (home of The Bridge and stellar cooking) there’s so much to get stuck into.

We’ve also rounded up some of our favourite cooking holidays from around the world and introduced new travel news pages, Food mileage, so that you can keep up with the latest global trends and openings.


So, you see, it’s the olive you know and love, only better! All you need to do now is get reading. And let us know what you think…

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