newsletter. German-style Pumpkin Soup. Yotam Ottolenghi is immensely popular in the UK, and just as idolised here in Australia, where fans are welcoming his new book, ‘Flavour’ (Penguin Random House, $55 RRP) with very open arms. • Pairing: What you match a vegetable with to accentuate its defining qualities. We should be on meet-up #7 by now, but we haven’t been able to hold one safely since the pandemic shut everything down after the epic #4 Lunar New Year edition. Welcome back to Insta Stories, a column examining the London restaurant scene through the often-problematic medium of Instagram. We are indebted to @tara.wigley who lent us her voice for the chapter openers- beautifully written, accessible deep dives into how flavour works. Too Good Pizza with Burrata, Biscay Anchovies, ba, For Episode 13 of IG LIVE with @vanfoodster join m, Experienced @tsujiri_bc recently opened @openroad, Experienced @peakedpies in #BurnabyHeights neighbo, Presenting Chef Alex, Simone and Maria with the 1s, Interview with Joe Cheng @joecheng123 Bar Manager, Enjoyed tasting some new fall menu dishes @novopiz, LINK below ✨ @vanfoodster podcast Ep 18 Just fill out the form below and we will pick one lucky winner out of a hat after 5pm on Thursday 24th September 2020. Today, totally and officially, FLAVOUR is out in the UK and a few other countries. make this book truly thrilling.”—The New York Times Level up your vegetables. We are so incredibly grateful for all your hard work. Choose your tin - lots of new ones just in. A post shared by Four Legs (@fourlegs_ldn) on Sep 2, 2020 at 10:27am PDT, Potluck club is one ! Caz Hildebrand (@heredesign) and Jonathan Lovekin have been amazing in making this beauty. His latest he Co-Authored with Ottolenghi Test Kitchen’s Ixta Belfrage, they detail what makes vegetables distinct and how to maximize their flavors by following the “three P’s”: • Process: Key reactions that happen when vegetables or supporting ingredients are cooked. Swipe left for real deal melt-in-your-mouth miso butter onions, one of many many deeeelicious recipes in the book! This week’s filter is jaw-dropping. The tearaways are so bloody lovely that you could even frame them.. How good would those Sweet and sour onion petals (recipe p. 245) or Super-soft courgettes (recipe p. 204) look framed on your kitchen or dining room wall? First red Kuri Squash, A post shared by Merlin Labron-Johnson (@merlin_johnson) on Sep 2, 2020 at 7:04am PDT, We’ve gone full on harvest festival here #gourdlibrary, A post shared by The Sportsman, Seasalter (@sportsmankent) on Sep 8, 2020 at 9:22am PDT, Made this butternut squash, orange and sage galette from the fabulous new book Flavour by @ottolenghi and @ixta.belfrage - there are so many wonderful recipes in there it was hard to know where to start, but this leapt out straight away... the pastry is crisp and flaky, with the crunch of polenta - and there’s a layer of garlicky mascarpone hiding under that caramelised roast squash and carrot ... the whole thing is finished with a maple orange glaze and some crispy fried sage, and it is utterly irresistible. #flavaflave #ottolenghiflavour, A post shared by Noor Murad نور مراد (@noorishbynoor) on Sep 3, 2020 at 1:41am PDT, It’s publication day! Gotta catch ‘em all @ottolenghi #ottolenghiflavour . (If purchased via the link on this page, I will receive a small percentage of the cost.) Yotam Ottolenghi is immensely popular in the UK, and just as idolised here in Australia, where fans are welcoming his new book, ‘Flavour’ (Penguin Random House, $55 RRP) with very open arms. I recently made one of the recipes from the book, the Mashed Sweet Potatoes with yogurt and lime on page 192. There are 100 vegetable recipes in Yotam Ottolenghi’s ‘Flavour’, with 45 of them strictly vegan and another 17 that can be easily ‘veganised’. NEW YORK TIMES BESTSELLER • The author of Plenty teams up with Ottolenghi Test Kitchen’s Ixta Belfrage to reveal how flavor is created and amplified through 100+ super-delicious, plant-based recipes. Welcome to FLAVOUR TOWN **(Oh and thanks to @jenmhampson for taking these shots. With the pressure on all of us to lessen our carbon footprint and reduce our red meat intake, Yotam Ottolenghi’s ‘Flavour’ will add a significant tool to our belts as we all work towards a more plant-based diet. More New Food Books – It’s Not too Early to Start Your Christmas List! • Produce: Understanding the sheer depth of flavor that certain vegetables naturally possess. Six years ago I had the pleasure to meet and interview Chef/Author, Yotam Ottolenghi here in Vancouver.