Olive Magazine – February 2024
English | 100 pages | pdf | 121.07 MB
It’s good to have a bit of colour in your life, even if, truth be told, we are big fans of #brownfood, a speciality of February. This month, we bring you ultra-comforting, crisp, crunchy or squishy, deeply satisfying brown with seasonal highlights of green and yellow, through to bright pink-red. Look out for blood orange with crab toasts in our seasonal feature (p20) and Saltine’s duck (p55), or vitamin C-packed pink grapefruit in the wellness feature on p94, and effortless boozy cherries in a croissant bostock (p36). Plus there’s the sweetcorn in the cover recipe for brunch udon noodles (p38), a beetroot soup with smoked eel and horseradish (p22) or fragrant and startling pink rose with rhubarb in the pavlova on p30, and in the nougat on p70 and Omani sherbati on p78. Colour also features in our dinner, bed and breakfast feature on p58, where we’ve featured our favourite places to eat that don’t involve a journey home and have the added bonus of breakfast in situ the next day. You’ll notice that every venue incorporates little pings of brightness, such tumbling greenery, red-rimmed plates or cushions in accent colours to draw your eye. Enjoy a colourful month and feel much the better for it.
Lulu Grimes, managing editor
@Omagazine @lulugrimes
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