Innholdsfortegnelse for February/March 2026 i Olive Magazine

Welcome and happy new year from all the team at olive. I’m not a big keeper of resolutions but I do love making predictions for the year ahead and 2026 is looking pretty exciting. Our own trends expert Gurd has been investigating where the discerning food lover will be travelling this year (p85), with some surprising entries. And, as well as sharing a delicious tiger milk ceviche in his column (p28), he’s also highlighting a few hot flavour trends to try this year. We’ve been using global flavours as a jump-off point for many of the recipes in this issue – from using vibrant green matcha in bakes to a gorgeous spice-led entertaining feature from Nisha Parmar and an introduction to some classic Burmese dishes from The Rangoon Sisters. Our…

Leche de tigre (‘tiger’s milk’ ) is a citrus-based marinade from Peru most often used to cure seafood and pickle vegetables for ceviche dishes. Lime juice and ginger are its key components, bringing zesty juice and zingy fire to the milky white elixir. Other additions often include soy or ponzu, garlic, spices and chilli, coconut and sometimes other sharp fruits like passion fruit, pineapple or tamarillo (tree tomato). Thanks to its high acidity the marinade effectively cooks the proteins in the fish leaving it tender and very flavourful. It’s also great as a salad dressing – some places even serve up shots of invigorating tiger’s milk as a hangover cure. At the stylish Tigermilk restaurant in London – specialising in seasonal South American cooking – pollock ceviche is served in…

Who doesn’t love a jam doughnut? It is joyous in its simplicity and delicious in all of its nostalgia. Maybe you’d argue there is no point messing around with something so simple and pure. But why not? Sometimes taking a classic like that and having a play around can create something new and exciting, and delicious in a completely different way. In this recipe I wanted to take something that we all know and love, and give it a modern spin, adding an interesting flavour combo that makes these simple brioche doughnuts into something new. That flavour combo? Coffee, cardamom and milk chocolate. This trio of flavours works in absolute harmony together and all bounce off of one another to make a deliciously flavoured treat. I first had cardamom and…

The first launch from ELLC in three years, this collab with Compass Box founder John Glaser is a blend of the brand’s own whiskies with Scottish single malts. The end result is enjoyably smashable, fruity with a wisp of smoke. These punchy mixers just need to be paired with a spirit to make an easy cocktail – flavours include passion fruit, yuzu and, our favourites, tangy rhubarb (try with tequila in a paloma) and spicy watermelon for margs. Beautiful pink English fizz from Hampshire, this is crammed full of red fruits with a savoury, saline edge. Using tongs to carefully place ice into your drinks will help them look visually appealing. This alcohol-free beer contains natural adaptogens and nootropics such as L-theanine and ashwagandha to promote relaxation. It has a…

Aix-en-Provence, France The sun-soaked city of Aix, just 30 minutes from Marseille, has long attracted food adventurers looking for an authentic taste of Provence. In recent years it’s seen a new wave of culinary creatives bringing their unique flair to the town. The bustling open-air Marché d’Aix is a great place to start exploring, where stalls overflow with local goat’s cheeses, lavender honey, fragrant herbes de Provence and calissons (marzipan-like iced confectionery made from almonds). Pick up a buttery croissant at Farinoman Fou – one of the best bakeries in town – then wander through Cours Mirabeau taking in the calm vibes of the café-lined streets. For lunch, head to modern bistro Le Ramus for contemporary takes on traditional dishes such as panisse with curry aïoli, seared octopus tartare and…

Vienna is a city that moves at the pace of good cooking: slowly, deliberately, with the quiet confidence that things improve when you give them time. Early in the morning, soft light settles on the façades and the trams begin their gentle hum, and you can feel the city easing into the day rather than rushing towards it. Between grand old buildings and tucked-away courtyards, cafés, bakeries and wine shops open like small invitations – to sit, to taste, to linger. Vienna reveals itself the way a dough rises: gently, and only if you pay attention. Its food culture is rooted in care – simple ingredients treated thoughtfully, flavours that whisper instead of shout. When I think of Vienna, I think of the bitter warmth of freshly brewed coffee, the…

Imagine sleeping for just four hours per night. Humans usually require seven to nine hours for optimal health and cognitive function, but this isn’t a blanket rule – some groups are better served by different durations, like those recovering from illness (who need to sleep more than they normally would) and younger children (toddlers should be having 11-14 hours). Most people in the UK say they sleep for seven hours per night, and the equivalent figure rises to eight in the US. While this means most of us are getting at least the minimum amount of sleep, it also highlights that millions are sleeping less. In fact, about 4% of us in the UK and 8% in the US claim to sleep for fewer than five hours per night. What…

Thai stir-fry venison with fried egg This is based on the classic Thai dish pad kra pow – the original can be quite fiery so adjust the chillies according to your taste. SERVES 4 | PREP 10 MINS | COOK 10 MINS | EASY 3 garlic cloves, roughly chopped3-6 red bird’s-eye chillies, roughly choppedsunflower or rapeseed oil, for frying400g venison mince1 tbsp fish sauce2 tbsp oyster sauce2 tbsp light soy sauce1½ tsp caster sugarhandful of green beans, cut into small piecessmall bunch of holy basil or thai basil leaves4 eggs TO SERVE cooked jasmine ricesliced cucumber tossed with rice vinegar and sprinkled withblack sesame seeds Pound the garlic and chillies with a pestle and mortar to make a paste (alternatively you can chop the chillies as fine as possible and…

Menu Curry leaf tomatoes on yogurt with bombay mix Hariyali (green masala) prawn and saffron pulao Chocolate, miso and sesame self-saucing pudding Curry leaf tomatoes on yogurt with bombay mix When I’m hosting I want dishes that can be made ahead of time, so I’m doing the bare minimum and enjoying time with my guests. This can be served as a starter with drinks or together with the main. It’s the best way to make hosting calm and enjoyable for the host and your guests. SERVES 6 | PREP 5 MINS | COOK 15 MINS | EASY 3 tbsp olive oil1 tsp mustard seeds1 tsp cumin seeds12 fresh curry leaves1 tbsp minced ginger4 garlic cloves, crushed1 small green chilli, finely chopped500g vine baby plum tomatoes, three-quarters halved½ tsp ground turmeric½…

Burmese meatball curry This is one of our late grandma’s weeknight staples, warming and comforting, with a luscious curry sauce. Coconut isn’t commonly used in Burmese curries but she would always add her own spin to things and it adds a lovely richness. You can substitute the beef mince with pork (or a mixture) and we’ve also used turkey thigh mince before too. SERVES 4 | PREP 15 MINS | COOK 40 MINS | EASY 30g ginger6 garlic cloves500g 15-20% fat beef mince2 tsp sweet paprika11/2 tsp ground turmeric3 tbsp neutral oil3 onions, diced½ tsp hot chilli powder1 tbsp tomato purée1 tbsp fish sauce 50g creamed coconut TO SERVE jasmine rice, steamedpak choi, steamedlong-stemmed broccoli, steamedpickled mustard greens (optional) Crush the ginger and garlic with a pinch of salt using…

EQUAL PARTS, HACKNEY, LONDON Michael Sager’s Italian aperitivo bar is located in a green tile fronted corner spot, a few doors down from the original Sager + Wilde wine bar. It’s an elegant yet unfussy space, with plenty of wood panelling, flickering candles and vinyl twirling on the decks. Perch at the window ledge to watch trendy passersby, or bag a spot at the bar to see the team shake and stir signature cocktails in front of an impressive line-up of amaros, aperitivo and bitters. equalpartslondon.com What to order The Flor cocktail combines fino sherry and olive oil vodka with Matteo’s elevated clarification of fresh tomato, basil, chilli and a tiny touch of garlic for a bright, fresh finish – à la liquid bruschetta – that evokes the Sardinian coast.…

Eat breakfast at Churrería de Malagueña I like to get into the city early for coffee and churros. Everyone will tell you to go to Casa Aranda and – don’t get me wrong – both places do great churros (also called porras or tejeringos) but I prefer the chewy texture at Malagueña, and the chocolate is far superior. While Casa Aranda is fun and fast-paced, it’s very touristy, and I find Malagueña a more chilled-out local spot, perched up on the bar watching the waiters move around each other like dancers. Sample local wine at Antigua Casa de Guardia It’s the oldest wine bar in Málaga, and really feels like not much has changed there since it opened in 1840. I wouldn’t order food, other than a couple of banderillas…

What we eat is the biggest lever we have to pull when it comes to reducing menopausal symptoms. A higher intake of ultra-processed foods has been shown to be associated with higher menopausal symptom severity, and hot flushes, which can affect up to 70% of us, have been shown to be inversely related to a more Mediterranean-style diet, whereas diets containing more fat and sugar are associated with higher instances of flushing. What we eat can also help support our longer-term health and vitality, and reduce the risk of disease, from obesity to cardiovascular disease to Alzheimer’s. One of the reasons research was carried out in the 1950s into the dietary habits of people in Crete, Greece, was their low instances of heart attacks, leading to recognition of the benefits…

Peruvian-style roast chicken with herby green sauce Roast chicken is a universal joy. Our Slow Travel feature in this issue visits Peru (page 76) and inspired us to recreate this dish. SERVES 4 | PREP 20 MINS PLUS MARINATING | COOK 1 HR | EASY 8-12 whole chicken thighs MARINADE 2cm piece of ginger, finely grated3 garlic cloves, crushed2 tbsp soy sauce1 tbsp balsamic vinegar2 limes, juiced75ml dark beer (such as stout or porter)2 tsp paprika2 tsp ground cumin1 tsp dried oregano1 tsp kashmiri chilli powder GREEN SAUCE small bunch of coriander4 spring onions, roughly chopped2 jalapeños, chopped1 garlic clove, roughly chopped1 lime, juiced100g mayonnaise HERBY CHIPS 4 large baking potatoescold-pressed rapeseed oilsea salt flakesdried oregano CORN SALAD 2 x 340g tins of sweetcorn2 shallots, finely chopped1 green pepper, diced12…

Matcha, white chocolate and marcona almond cookies Matcha, white chocolate and macadamia nuts are a classic combination in cookies but we’ve switched things up by using marcona almonds for their buttery flavour and creamy texture. These cookies need to chill for a couple of hours, so do take that into account before you start. MAKES 12 | PREP 30 MINS PLUS CHILLING | COOK 15 MINS | EASY 220g salted butter, softened120g caster sugar100g soft light brown sugar1 egg, plus 1 egg yolk1 tsp vanilla bean paste1 tbsp matcha powder (see tip, below)220g plain flour ½ tsp baking powder100g toasted marcona almonds, roughly chopped100g white chocolate, roughly chopped Put the butter and both sugars in a large bowl, and beat with an electric whisk for 4-5 mins until whipped, fluffy…

Aubergines stuffed with miso pork Miso, with its incredible salty savouriness, is a miracle ingredient and completely transforms both aubergine and pork. SERVES 2 | PREP 10 MINS | COOK 30 MINS | EASY 2 long thin aubergines4 tbsp vegetable oil4 tbsp miso paste2 tbsp honey or maple syrup1 tsp white wine vinegar2 tsp toasted sesame oil, plus extra to serve300g minced pork (not lean)3 spring onions, white and green parts separated, whites finely chopped, greens sliced on an angle2cm piece of ginger, peeled and finely grated2 nests of folded rice noodles toasted sesame seeds, to serve Trim the stem ends of the aubergines, then halve them lengthwise. Score the cut sides with a criss-cross pattern using a sharp knife, being careful not to cut through the skin. Set a wide ovenproof…

We’re all familiar with blanco tequila, a clear, unaged agave spirit that we typically enjoy either knocked back as a shot or in popular cocktails like the margarita or paloma. Ageing tequila, however, turns it into a totally different sipping spirit that you can really savour. Aged tequila comes in two styles. Reposado, which is aged for a minimum of two months in oak casks, and añejo, which is aged for at least one year in oak casks. There is also a newer category called extra añejo, which sees tequila aged for at least three years. This latter category is a premium one that can command accordingly high prices. While blanco tequila is known for its pure, bright notes of herbs, grass, agave, citrus and pepper, barrel-ageing tequila imparts a…

The colourful Peruvian city of Cusco is best known as the gateway to Machu Picchu. It’s also the starting point to a slower adventure, one that ascends over 2,000 metres above even the Lost City of the Incas. Along one of the world’s highest train routes, the Andean Explorer, A Belmond Train takes three days to travel fewer than 200 miles, winding its way through the Peruvian highlands and expanses of the Andes that would otherwise be inaccessible. The ‘explorer’ part of the train’s name is key. This isn’t just a mode of transport, it’s an experience that immerses travellers in the landscapes and Andean way of life, from the moment your eyes first fall on a herd of wild llamas roaming the grasslands to the final pisco sour in…

FLORIANÓPOLIS, BRAZIL Florianópolis takes up most of Brazil’s lush Santa Catarina island, and its food scene has been shaped by everyone from the Carijó indigenous people to the Azoreans who arrived here before reinventing much-loved dishes using local ingredients such as cassava. It’s another destination famous for the diversity of its ingredients, whether it’s honey produced by the island’s stingless bees or oysters plucked from the Atlantic Ocean (hence the city’s moniker, Brazil’s Oyster Capital). Unsurprisingly, seafood appears on almost every menu. As for the dish all visitors should try? Daniela Damasceno, head chef at Ponta dos Ganchos, a contemporary Florianópolis restaurant, suggests caldeirada. “It’s a seafood stew which perfectly sums up the city’s gastronomy, and features crucial elements of local cuisine – shrimp, squid, octopus, shellfish and oysters.” When…

Traybake mushroom udon SERVES 2 | PREP 5 MINS | COOK 25 MINS | EASY 1 tbsp olive oil200g chantenay carrots, quartered lengthways500g mixed mushrooms, roughly torn (we used a combination of button, chestnut, oyster, shiitake, enoki and brown beech)bunch of spring onions, whites and greens separated120g baby spinach300g straight-to-wok udon noodles SAUCE 1 tbsp white miso paste2 tbsp peanut butter2 tsp soy sauce1 tbsp honey1 tbsp rice vinegar1 large garlic clove, grated1 tsp crispy chilli oil, plus more to serve (optional) Heat the oven to 220C/200C fan/gas 7. Combine the oil with the carrots and mushrooms, and spread across a large, lined baking tray that’s at least 3cm deep. Season with a pinch of sea salt flakes and cook for 15 mins. Cut the whites of the spring onions…

Starters and snacks 32 Curry leaf tomatoes on yogurt with bombay mix V 140 Roasted squash and feta with almond pesto V 130 Sweet and salty date power balls VE Mains and sides 138 Anchovy and artichoke niçoise 58 Aubergines stuffed with miso pork 52 Burmese meatball curry 58 Duck breasts with mushrooms and blackberries 145 Finnish salmon soup (lohikeitto) 24 French onion beef stew with a cheesy croûte top 12 Halibut in a ginger and herb broth 22 Halloumi schnitzel with harissa honey drizzle and crispy apple slaw V 34 Hariyali (green masala) prawn and saffron pulao GF 138 Lemon chicken tagine 60 One-pan beef stroganoff 21 Peruvian-style roast chicken with herby green sauce 10 Purple sprouting broccoli, chorizo and barley one-pot 54 Shredded chicken noodle salad 52 Sour…