Feeding since 1982
I have a new toy, a new camera and we are one. Anyone who knows me will know I adore cameras and have inherited a large (still growing!) collection from both my grandfathers. The are my pride and joy, including my first SLR – an Olympus of course – and a much cherished Yashica that my mum has passed down to me.
I have a story for you – bear with me. Before I left university many many moons ago (15 years?) I wrote to Delicious Magazine to see if I could do work experience there. I didn’t know what I wanted to do after uni, but all I knew was that I was obsessed with food, cooking and art. I was studying Fine Art and assumed I’d end up in design. However a 2 week placement on the magazine led me to meeting food stylists, photographers and being on my first ever food shoot. I had my eureka moment and life changed forever.
When I graduated I went back to the publishing house that Delicious was part of and worked there for a year before joining Jamie’s team. Fast forward 14 years and I am now freelance. And I love my work more and more each day, getting to work with and meet the most inspiring and talented people (and eat a tonne of fabulous food). But being freelance is nerve wracking. Who will take a chance on me? Will I work? Well I did, and I do and I never stop counting my lucky stars. The brilliant Karen (Delicious Magazines editor) gave me a chance to style and write for them, which then led to a monthly column.
To say I was over the moon is an understatement. I cried full on fat tears! Not only is Delicious consistently the best food publication out there, my personal history there makes it such a special place to me. I felt I had gone full circle and could not believe I had this opportunity.
Those of you who read it will have seen my column for the last 9 months, and I feel like it has gone from strength to strength. (And if you haven’t what are you waiting for? Get a subscription! They’re such good value and it feels like a present through your door every month.) Personally I love print but I am thrilled to be able to share some of these recipes with you via the Delicious website. So keep watching, as I share back features of my column and some of my favourite recipes.
I hope you like them x
It’s been a busy week technology wise in the Hayden household. I am the first to admit I am crap when it comes to anything techy. Seriously. I think because I post regularly on IG people assume I know what I am doing, but they are wrong. I like taking a pretty picture and that is it my friends. Anything else is a fluke. Or a frustration. Computers are the bane of my life. (Which is why I am so glad I married who I did, Pete is the original nerd).
BUT two things have happened: the website has had a little refresh! Thanks to the lovely Anna who designed Taverna, and my very clever other half , there are now book illustrations and colours on here. Just a little change but I love it. And whilst we are at it, I thought it was about time we had all the Taverna videos in one place, you know, in case anyone wants to binge watch me and yiayia (HAHAHAHA). You never know. But I did it! I made a YouTube channel about 50 million years later than the rest of the world and put them all on there. Don’t worry, I’m not suddenly going to be a YouTuber, it’s taken all my patience and effort to do this simple task. I am DONE. But I will upload any videos I get through work on there, just so they’re all in one place. That much I can do.
Anyway, here you go, videos on technique for some of the more unusual Taverna recipes. For example – how small to shred the filo for portokalopita. How DO you roll a stuffed vine leaf? And tahinopittes really are very easy and fun to make. There is also a sweet outtake video of me and my yiayia which I adore! And there are shorter 1 minute versions of the recipes on my main YouTube page.
If you like them, drop me a like, comment, whatever it is you are meant to do on YouTube. Or just watch, it’s all good. I hope you like them x