The Olive Magazine Podcast

This week Janine catches up with Tessa Clarke, one of the founders of the innovative app OLIO which aims to reduce the massive problem of food waste not only in the UK but worldwide. They talk about how Tessa had her lightbulb moment which led to the creation of the app, how lockdown changed the way people use it and her plans to empower more people and communities to share their unwanted food. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week drinks writer Hannah meets with cider expert Susanna Forbes to chat about the evolution of this fascinating traditional drink and covers everything from matching cider with food to how different apple varieties affect the flavour of the finished drink. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week deputy food editor Adam Bush talks to Vanessa Kimbell, owner of the Sourdough School and author of several baking books. Her latest Sweet Baking: Nourishing the Gut and Mind investigates the benefits of fermentation in sweet bakes. They discuss how increasing the variety of food in your diet could be beneficial to your physical and mental health and Vanessa makes a passionate case for eating better bread Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine is talking to bestselling author and olive fave Sabrina Ghayour. Her new book Simply Sabrina is out this month and they have an in-depth chat about the inspiration behind the some of the recipes, from traditional Persian classics like Kabab koobideh to melting pot mash-ups like Silk Road lamb pasta. They also discover why sour flavours are so important in Persian cooking and why Sabrina always has to have a kitchen on hand, even on holiday. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week digital editor Alex catches up with Letitia Clark, author of Bitter Honey, about the cuisine of Sardinia, the Italian island that she now calls home. They discuss the opinion-dividing cured fish roe bottarga, why we should all adopt aperitivo hour and we hear about a very unusual Sardinian sheep's cheese. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Adam is catching up with Pippa Middlehurst aka Pippy Eats, who has gained a huge following on Instagram for her brilliant dumpling and noodle technique videos. She tells us how eating dim sum with her grandad kicked off her obsession with Asian food and we hear about her travels through Japan, Taiwan and China in search of inspiration for her new book including some intensive training with a noodle master. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week we welcome Candice Brown to the podcast. You may be familiar with Candice for taking home the 2016 Great British Bake Off trophy but as we find out she has lots of strings to her bow including owning and running a pub, The Green Man, in Bedfordshire. We hear all about the joys and challenges of being a landlady plus we discuss summer drinking trends and she shares some great ideas for baking with a boozy twist. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week digital editor Alex is chatting to storyteller and food writer Olia Hercules about her upbringing in Ukraine. Olia talks about long summer days in her grandparents' kitchen, foraging in the forests of the north and visiting the sparkling fishing towns of the south. We also learn about the country's national dish, borscht, as well as how to pickle and preserve vibrant summer veg for the winter months. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine meets Chef Khadim Mbamba from Little Baobab, a pop-up restaurant that celebrates Senegalese food and culture. Khadim talks about his journey from learning to cook from necessity, to cheffing at festivals and finally heading up his own restaurant. We also learn why the music at Little Baobab is as important as the food and why cooking the traditional dishes of Senegal helps him stay connected to his roots. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week, Janine catches up with Emily and Amy Chung AKA The Rangoon Sisters. Doctors by day, supper club hosts by night, Emily and Amy are making it their mission to put Burmese food on the culinary map. We talk all about the sisters’ food journey from learning traditional dishes with their mum and grandma to setting up their first supper club in a pub and writing a new cook book which celebrates their favourite Burmese dishes and adds a few twists of their own. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine catches up with olive’s deputy food editor Adam to talk about how to eat well if you are camping or self-catering this summer. There’s been a huge surge in bookings since lockdown was lifted, so he shares some great tips on what equipment you’ll need, meal-planning, and the best recipes to cook. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine catches up with olive's new columnist and Indian cooking expert Maunika Gowardhan. They discuss her fascinating journey to her present career in food writing and she shares some of the secrets she's learnt along the way. We find out why cooking onions properly is the Holy Grail of Indian cookery, how to balance dishes with different souring agents and why you don't need cream to add richness to a dish. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week editor Laura Rowe meets with Matt Hill, co-founder of British charcuterie specialist Cobble Lane Cured. They have a really in-depth chat covering everything to do with curing meat including his career in butchery, why ’nduja is the ultimate zero-waste ingredient, and some tips on making, buying and storing salami. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine welcomes back olive favourite and star baker Edd Kimber (aka The Boy Who Bakes) to the podcast. They talk about his new regular column in the magazine, his brand-new cookbook which uses only one tin to make over 70 brilliant bakes and also discuss how lockdown has pushed his career in unexpected directions. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week web editor Alex escapes to the Swedish forest virtually by catching up with with Flemming Schiøtt Hansen, chef and owner of idyllic foodie forest retreat, Stedsans in the Woods. They chat about what's growing on the forest floor at the moment, how he's cooking with foraged ingredients and his sustainable lockdown life in Sweden. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week editor Laura Rowe has talks to Bejay Mulenga and Dominic Cools-Lartigue, the founders of a new, interactive food, wellbeing and music festival taking place online next month. Tune in to discover the pair’s fascinating journey into becoming entrepreneurs, how they’ve been tackling food poverty during lockdown, and their tips for starting your own business. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week digital editor Alex catches up with drinks writer Hannah to celebrate World Gin Day with some botanical-based beauties from around the globe including Kyoto, Turin and Goa. They discuss what makes each gin unique and why the ingredients used in distilling help evoke the character of the country where it was made. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine welcomes Genevieve Taylor back to the podcast. Gen is a cook, author and expert in cooking over fire so they caught up at the start of BBQ season to discuss budget to blowout equipment, correct technique, the best fuel to use and some really inventive ways to cook with veggies this summer, including a brilliant BBQ carrot salad you can find on olivemagazine.com Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine catches up with chef, author and presenter Shivi Ramoutar. Shivi has written a brilliant new book, The Ice Kitchen, which aims to show you how to use your freezer to revolutionise your cooking and eating habits. They talk about freezing as a way to make the most of seasonality and avoid waste, why everyone needs a freezer filing system and she also shares some of the great new recipes from her book. Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices

This week Janine talks to Tom Shiers, the mastermind behind the Fry Up Police, a Facebook group that started as a joke between friends and now has over 110,000 members brought together by their love of judging what makes a perfect breakfast. We discuss why the fry up is such an icon of British cuisine, what upsets people the most when they see it on a plate, and the good and bad sides of social media. Warning – this podcast will make you hungry! Hosted on Acast. See acast.com/privacy for more information. Learn more about your ad choices. Visit podcastchoices.com/adchoices