olivemagazine
type: channel
link: https://www.olivemagazine.com
date: 2023-04-19T12:59:32.000Z
update period: hourly
update frequency: 1
update base: 2000-01-01T12:00+00:00
items: olive magazine podcast ep33 - edible gifts, Nikkei cuisine and Christmas drinking
items: Top five cookery courses for meat-lovers
items: olive pitstop: foodie guide to Pembrokeshire
items: Foodie tour of Ho Chi Minh City by Vespa: review
items: Seoul, South Korea: 5 places to eat and drink
items: Expert cheese guide: how to keep, cut and buy it
items: Five of the best places to drink cocktails in LA
items: Best foodie trips for spice lovers
items: Mushroom types | plus: how to clean and store them
items: What to drink with Christmas dinner

olive magazine podcast ep33 - edible gifts, Nikkei cuisine and Christmas drinking
type: item
date: 2016-12-10T18:28:40.000Z
subject: Guides
subject: Podcast
encoded: This week Janine and Gregor trade inspiring ideas for edible gifts for friends, Alex gets the lowdown on Nikkei food from supper club host Luiz Hara and drinks writer Sarah tells us how to drink (responsibly) from breakfast to bed on Xmas day.

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Top five cookery courses for meat-lovers
type: item
date: 2016-12-07T18:14:03.000Z
creator: Jordan Kelly-Linden
subject: Best ever
subject: Guides
subject: Sausage recipes
subject: Steak recipes
description: Make anything from chorizo to chicken liver pate to devilled kidneys while learning how to get the most out of your meat on one of these cookery classes
encoded: Butchery and Charcuterie Workshop Run by Sarah and John Mills from their family farm in Upton, Hampshire, the Parsonage Farm cookery school offers a number of hands-on workshops for meat-lovers. On this particular course, you’ll learn how to turn freshly butchered cuts of pork into delicious cured meats, using local ingredients such as Upham Brewery Stakes Beer, Anna Valley Chillies spice mixes, and a very drinkable Twisted Nose Gin from Winchester. After a full day of butchery lessons and charcuterie-making, you’ll come away knowing how to make salamis, saucisson and lomo like a pro. A few weeks later your creations will arrive in the post, perfectly air-dried and ready to eat – buy someone a place on this course and it will truly be a gift that keeps on giving. Read olive's full course review here Next butchery and charcuterie workshop: 29 January 2017, 10am-4pm, £155 (parsonage-farm.co.uk) Argentinan Asado Sign up for this course at the Philleigh Way cookery school in Truro, Cornwall, and you’ll kick off with both an introduction to fire-building and to Argentinian cooking techniques, including parrilla (cooking on a wood grill), horno de barro (cooking in a wood oven) and asador criolla (flanks of beef or whole lambs are fastened to an iron cross and slow-cooked over hot coals). If that sounds like thirsty work there’s the chance to sample some local ales while you cook (it’s all part of an authentic asado experience, apparently). And, at the end of your day, after learning how to prep a classic Argentinian beef flank, grilling the meat and making empanadas and South American chimichurri, you’ll get to sit down and feast on your creations with a glass of Argentine Malbec. Next Argentinan Asado BBQ course: 25 May 2017, 10am-4pm, £150 per person (philleighway.co.uk) Pig in a Day In River Cottage’s converted barn, overlooking the scenic Devon and Dorset border, Steven Lamb and the River Cottage chefs will teach you all you need to know about nose-to-tail butchery. …

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olive pitstop: foodie guide to Pembrokeshire
type: item
date: 2016-11-30T15:44:13.000Z
subject: Wales travel
subject: UK
subject: Travel
description: From artisan cheeses to bug burgers to independent hotels, discover our pick of the 10 best places to eat and drink in and around Pembrokeshire, southwest Wales
encoded: CWTCH, St Davids If the name wasn’t enough to remind you you’re in Wales (it means ‘cuddle’ in Welsh), the extensive list of local suppliers on Jackie and John Hatton-Bell’s menu is another giveaway. This welcoming 50-seat restaurant offers seasonal dishes that shine a light on the county’s top producers, without a hint of pretentiousness. Head chef Darren Thomas’ Sunday lunch offering is hard to beat; think rosemary and garlic-studded shoulder of lamb, roast Welsh sirloin of beef or thyme and lemon organic Pembrokeshire poussin with all the trimmings. Book a table (essential), settle down for the afternoon with friends and work your way through the carefully chosen wine menu. cwtchrestaurant.co.uk THE BRASSERIE, Wolfscastle One of two dining options in the recently renovated Wolfscastle Country Hotel, the 2-AA rosette Brasserie may be the more informal of the two but its menu – a tome of Pembrokeshire bounty – fends off any doubt about chef Ian Wilson’s passion for updating the classics. A modern and bright space, with attentive staff on hand, highlights here include starters of seared scallops, black pudding croquette, confit belly pork and compressed watermelon, and a Burford hen’s egg atop a perfectly cooked foraged wild mushroom risotto with Parmesan tuille and fried kale. wolfscastle.com VIC NORTH, Newport Vic North is the latest addition to the culinary collective on Newport’s Market Street with her gorgeous deli-cum-café-cum-cookery school. Find a corner table and watch locals and tourists come and go for great coffee, homemade cakes and a succinct but imaginative menu (Vic pimps up avo on toast with homemade harissa pesto and fresh lebneh – game changer!). The shelves are lined with gourmet continental and local produce to take home and there’s a thriving diary of workshops and supper clubs – can we move in? vicnorth.co.uk GRUB KITCHEN, St Davids Set in a renovated, 18th-century calf shed, this restaurant is based around the beliefs of head chef Andy Holcro…

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Foodie tour of Ho Chi Minh City by Vespa: review
type: item
date: 2016-11-30T13:12:21.000Z
subject: Asia
subject: Travel
description: If you want to delve into Saigon’s (as the locals still call it) best food spots, the way to do it is on a guided tour by vintage Vespa, a drive-by feast that takes in barbecued mussels, fried crab claws and Vietnamese pancakes
encoded: Vietnam’s largest city energetically exudes epicurean appeal. Ho Chi Minh City is a vibrantly old-meets-new place of skyscrapers, markets, malls, temples - and fabulous cuisine, from aromatic street food such as classic pho (noodle soup) to restaurants specialising in piquant cha ca fish dishes. If you want to do like the locals, call the city Saigon (its old name - it officially became Ho Chi Minh City in 1975) and explore it by scooter; most of its 8m population buzz around on two wheels. Several companies operate guided scooter tours, among them Vespa Adventures which adds a distinctive twist by using reconditioned vintage Vespas and offering specialist food-focused trips. See it, taste it, be part of it. That’s the ethos of its Saigon After Dark tour. You’re picked up from your hotel by a scooter driver (fear not, you don’t operate the vehicle yourself) and ride pillion as he skilfully weaves through the traffic to five venues where you meet up with an English-speaking guide. It’s exhilarating, fun and sybaritic too – you eat and drink as much as you like, with the guide on hand to help you order like a local. First you call in at the company’s own Café Zoom, to enjoy an aperitif and discuss the route, which takes you off the tourist radar to the lanes of District 4 then twists through District 1 to lively District 3, passing landmarks such as Notre Dame Basilica and the city’s gracious French colonial post office. The feasting begins at Quan Oc Phat, an open-air seafood café where plastic tables and chairs spill on to District 4’s little Vinh Khanh street. There’s an open kitchen, fronted by tanks of live ingredients; crabs, cockles, giant snails and more. Barbecued mussels are a speciality, pepped up with peanuts and spring onions, and the crab claws dry-fried with salt and chilli are another must-eat (pincer them with your fingers then dip them in little saucers of chilli for an extra kick). Also good are delicate clams with lemon grass, ginger and more chill…

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Seoul, South Korea: 5 places to eat and drink
type: item
date: 2016-11-25T16:38:15.000Z
subject: Guides
description: Check out author of Korean Food made Simple, Judy Joo's guide to the South Korean capital's vibrant local food scene focusing on fermented vegetables, barbecued meats and fiery, umami-rich sauces
encoded: Read local Back Kimyung's guide to South Korean food here, including street food dishes, banquet-style dining and family traditions. Korean food exhibits a complexity, depth and earthiness unlike any other thanks to its long history of fermentation and use of three key staples: dwenjang (coarse, salty soya bean paste), gochujang (fiery red, slightly sweet chilli paste) and ganjang (soy sauce). At least one of these can be found in almost any Korean dish. It’s also famous for barbecue. Slivers of soy-, garlic- and ginger-infused beef (bulgogi) and pork belly (samgyupsal) cook almost instantly over hot coal grills built into the dining table. Diners then wrap the slices in cool, crisp lettuce leaves and layer on garlic, chilli, kimchi (fermented cabbage) and good smears of ssamjang (a salty, spicy, umani-rich sauce that combines dwenjang and gochujang). These parcels are eaten in one so diners can enjoy a mix of flavours and textures together (a crucial element in Korean cuisine which is centred on balance and satiating all of your taste buds). In addition, typical Korean meals consist of rice and large selections of small dishes called banchan, an array of seasoned vegetables (namul), grilled seafood, tofu, meat, kimchi and pickles, that fill the table with flavours, textures and colours, creating that all-important balance. In the South Korean capital, Seoul, a vibrant restaurant scene showcases both traditional and modern cooking, with edgy Korean Mexican restaurants cosying up to old-school kimbap (rice roll) shops. And while street food trends change rapidly, the locals cherish mealtimes, whether they’re social or business events. Eating is convivial and the night air often carries the smell of sizzling, smoky meats and bursts of loud laughter from those enjoying a glass of soju (surprisingly, the world’s best-selling spirit). Five places to eat and drink: Gwangjang market The stalls are piled with kimbap (seaweed rolls), mandu (steamed dumplings) and soondae (bl…

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Expert cheese guide: how to keep, cut and buy it
type: item
date: 2016-11-22T15:01:57.000Z
creator: Jordan Kelly-Linden
subject: Guides
description: Hero Hirsh, award-winning manager of Paxton & Whitfield’s flagship London shop, shares her fromage knowledge
encoded: A well produced artisan cheese is a fantastic treat. I always find it amazing that a handmade product created using the simplest of ingredients and then carefully matured can create such a variety of different flavours and textures. It's not well known that artisan cheese is a seasonal product. For example fresh, new-season goat's cheeses are produced in the spring when goats graze on new fresh pastures. Although this seasonality does mean that some cheeses can't be enjoyed all year round, such as the delicious mont d'or – only available from October through to March – it does mean that there's a large range of different cheeses to enjoy throughout the year. Cheese tips How to keep How you treat the cheese has an important impact on your enjoyment of it. Once bought, I would recommend always storing the cheese in a cold room or the bottom of the fridge, wrapped in waxed paper, if possible, as this allows the cheese to breathe. Before serving, bring the cheese out to warm to room temperature, 20 minutes should be enough – particularly in a warm house. Letting the cheese warm a little will help improve its flavours when you come to eat it. How to cut Generally, if cutting from a wedge of cheese that has itself been taken from a larger piece, always cut from the middle to the edge where the rind is. By doing this you'll get a variety of the different flavours of the cheese. Where you have smaller individual cheeses, such as a log-shaped cheese, you can cut through for a whole slice. There are also some cheeses that you don't need to slice at all, such as mont d'or. Here you just need to carefully cut off the top rind then spoon out the delicious cheese! Buying My top tip when you’re putting together a cheeseboard is to buy fewer varieties in bigger pieces. You can still have a great selection, it's just that larger cuts of cheese store better than small, meaning they will keep for longer. All you need to create a cracking cheeseboard is a hard cheese, a blue, a soft ch…

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Five of the best places to drink cocktails in LA
type: item
date: 2016-11-17T14:01:39.000Z
subject: North America
subject: Travel
description: Read our round-up of five great cocktail bars in Los Angeles and discover where to find the best drinks. Plus, what to eat with them.
encoded: LA is to cocktails as a burger is to a bun. They’re fine on their own, but together they really make sense. So, whether you want an anti-inflammatory Stoney Negroni, a rooftop margarita made with prickly pear or an award-winning Hop Scotch, with carrot, Chivas, Earl Grey and cinnamon brown sugar, read on because Los Angeles's got it all. Gracias Madre The current place to be, Gracias Madre is all about a hippy kind of love. It serves vegan, organic, locally sourced food, such as pozole, a traditional hominy stew (made from maize grain) with ancho-chilli broth and cashew cream, avocado and tortilla strips. The owners were inspired by recipes from their Mexican colleagues’ families, and their love of their mothers. And, holy Mother, do their cocktails pack a punch. Beverage Director Jason Eisner uses small-batch mezcals and tequilas, mixed with organic spirits and house-made syrups, tinctures and bitters. Highlights include a Boozy Popsicle with tequila blanco, roasted pineapple and jalapeño. They also serve cocktails with CBD, a non-psychoactive essential oil from cannabis plants. Good for alleviating anxiety, elevating mood, and for its anti-inflammatory properties, apparently; try the Stoney Negroni. graciasmadreweho.com Peninsula Hotel An old-school favourite, with great service at its heart, the Peninsula Hotel is classic LA. Visit its understated Club Bar for a cigar-club vibe. The bartender knows his stuff – try a Prickly Pear Margarita, with el charro tequila, prickly pear, lime, sage and jalapeño. In summer, the scene moves up to the Roof Garden - and its firepit - where chefs barbecue fresh fish, steaks and speciality burgers, and the Speckled Jalapeño Margaritas flow easy. During the awards season, it’s stars a go-go up there. beverlyhills.peninsula.com Willie Jane This southern soul-food restaurant is also a cocktail motherland. To eat while you sip, try biscuits – somewhere between a savoury scone and an English muffin. They are made to perfection here, s…

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Best foodie trips for spice lovers
type: item
date: 2016-10-25T10:05:55.000Z
creator: Jordan Kelly-Linden
subject: Travel
description: Fire up your winter travels with fiery chicken curries in the Maldives, fresh off the boat mahi mahi with chilli-peppered mango salsa in the Caribbean or cinnamon-spiked pastéis de nata in Lisbon
encoded: The Maldives Over 1,000 islands sprinkled across the aquamarine waters of the Indian Ocean, the Maldives may be spectacular but they’re not known as a gourmet hot spot. Many of the archipelago’s hideaway resorts rely on imported foods and serve those ingredients in dishes that have little relationship with the islands. Recently, however, there’s been a shift towards more local and sustainable cooking. And Gili Lankanfushi, which pioneered sustainable luxury holidays when it opened 15 years ago, is leading the charge. Food isn’t just an afterthought at this island resort, but a real focus. Like many Maldivian retreats, most ingredients have to be imported but, thanks to his upbringing in the Canadian countryside, head chef David Bakker is passionate about local sourcing. Local fish is a highlight of Gili Lankanfushi’s menus and guests are welcome to tour the resort’s organic market garden and witness the impressive range of vegetables, salad leaves and herbs that Bakker and his team have managed to propagate in the island’s recalcitrant sandy ground. SLEEP All of the resort’s 48 bungalows perch on stilts over a gin-clear lagoon. They may be chic but there’s a real Robinson Crusoe feel to them, with lots of wood, breezy lounging spaces, billowing fabrics and open-air showers. You can lounge on your private deck and watch fish dart through the electric-blue water beneath, or plunge into the Indian ocean to go swimming, diving or snorkelling around the reefs. EAT Hotel buffets will never seem the same after you’ve sampled the highlight of the island’s culinary week, the Asian Street Market. Held on the beach every Thursday night, this is a string of authentic food stalls replete with billowing smoke, flaming hobs and a procession of Malaysian skewers, Japanese pancakes, Sri Lankan string hoppers, Vietnamese pho and Peking duck. The Nikkei By the Sea restaurant is another must-visit. Nearly all the fish served is supplied direct from the neighbouring island including hig…

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Mushroom types | plus: how to clean and store them
type: item
date: 2016-09-27T08:13:44.000Z
subject: Guides
subject: How to
description: How do you tell your Trompettes from your Chanterelles? Food writer and fungi fanatic Liz O’Keefe guides us through the wonderful world of mushrooms
encoded: Mushrooms are astounding when you start looking into them. They literally hold the forest together, growing among tree roots, sharing nutrients with them and composting dead wood and leaves. Forests couldn’t work without mushrooms. Fungi are neither fruit nor vegetables; some look otherworldly, many are inedible. But others are delicious and, some claim, can also have a positive medical impact, from reducing cholesterol (oyster) to anti-HIV activity (maitake), and repairing skin damage (cauliflower mushroom). Is there no end to the sheer wonder of mushrooms? Read about the different types of mushroom below, then get some meal inspiration from our mushroom recipes. Girolles Technically a summer mushroom, this juicy, sturdy, golden morsel is also known as a golden chanterelle and grows from July through to autumn in the UK. Selling at around £6/250g, girolles are wonderfully versatile. Featuring ridged, wrinkly gills travelling up to the concave cap, girolles have got that fruity forest thing going on, and some say they taste like apricots. Chanterelles (pictured below) Pretty and petite, chanterelles are long with a thinner hollow stem than a trompette, and a small trumpet or flower-like flourish for a cap at the top. Found in two different coloured outfits, yellow and grey, they’re a big hit in restaurants in the autumn, draped over steaks and as a topping on creamy soups. They have a subtle taste, and a chewy but light texture. They grow in decent amounts all over Europe, and cost about £10/250g. Ceps/porcini Truffles aside, ceps are the jackpot fungi: their taste is unmistakable and addictive. Sturdy and textured, they look much like the iconic forest mushroom, but have a sweet, caramel-like taste, a full-force hit of umami. They have a large, creamy, solid stem, and a soft chestnut-brown cap with pores rather than gills on their underside. They start to grow in mid-summer, but they’re really at their best as the temperature cools and the flavours develop. They co…

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What to drink with Christmas dinner
type: item
date: 2016-09-18T11:53:14.000Z
subject: Drink
subject: Wine
description: olive booze pro Sarah Kingsbury and wine expert Kate Hawkings choose the perfect drinks to accompany your Christmas feast
encoded: Turkey and trimmings There’ll probably be as many flavours jostling on the plate as people with different tastes at the table at Christmas dinner, so don’t get strung-out over finding the perfect wine. Go for crowd-pleasing styles that won’t fight with the food – a good rule of thumb is to go for whites with some richness but not too much oak, and medium-bodied reds that aren’t too tannic. Domaine les Pallieres Ggigondas les Racines 2013 (£29.95, bbr.com, £28, Harvey Nichols) Rhône wines are hard to resist at Christmas as their peppery spice is great with wintery food. Push the boat out with this fine example. Decant it into a jug then return it to the bottle using a funnel to get the full ‘wow’ factor. Domaine de la Pinte Arbois Chardonnay 2014 (£16, M&S) If you do want to go slightly off-piste, try this chardonnay with a difference. Made biodynamically in the Jura region of north-east France, it’s rich but savoury with really satisfying texture and length. It’s very distinctive but won’t frighten the horses. Meantime Yakima Red (£20.49/12 x 300ml, meantimebrewing.com) The roasted malts in Meantime’s ever popular Yakima Red will work well with crisp, caramelised skin, but a decent whack of five varieties of fruity US hops keeps it light enough not to overpower the meat. Chianti Classico Fontodi Magnum (£34, thewinesociety.com) Magnums always lend a sense of occasion, so what could be more fitting for the festive feast? This is a brilliant wine from one of Tuscany’s most revered estates, full of ripe, satisfying fruit. Smoked salmon Champagne with smoked salmon is a classic Christmas combo. Famous brands fly off the shelves at this time of year but grower champagnes (those made by makers who grow their own grapes) often offer better value for money and more interest in the glass. A heavy smoke on the salmon can be a bit brutal with wine, so choose a lightly smoked fish to let its flavour, and the wine’s, shine through. Laherte Frères Champagne AC NV Brut, Ultraditio…

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