Georgina Hayden

Feeding since 1982

  • Recipe
    • Breakfast & brunch
    • Starters & sides
    • Light meals
    • Main meals
    • Snacks
    • Baking & puddings
    • Drinks
    • Preserving
    • Travel
    • Reviews
  • STYLING
  • Taverna
    • Stirring Slowly
  • About
  • Contact
  • PRESS

My love affair with Delicious

09.16.2019 by georgie // Leave a Comment

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

Peach and pistachio galette
Herby Gooseberry Focaccia
Crispy noodle, watermelon and peanut salad
Pastrami cured salmon and rye
Praline pain perdu
Apricot, almond and thyme breakfast tarte tatin

Categories // Uncategorized

How to Make… Taverna Recipes

08.20.2019 by georgie // Leave a Comment

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

How to make koupepia…

How to make tahinopita…
How to make Portokalopita…
Yiayia and me – the outtakes

Categories // Uncategorized Tags // Baking, Tahinopita

Cyprus! Taverna! What a few months…

07.07.2019 by georgie // Leave a Comment

Lets be honest if there was ever a time when I should have been blogging regularly, it was probably the last few months. So much has been going on! A book, filming stuff, writing… There is a backlog. BUT you’ve all been asking for Cyprus recommendations and I’m aware the summer season is very much upon us so I’m going to start with that. I’ll bombard you with the videos and Taverna chat later. I have to say though, when we go, we’re very much local – eating at our aunts and uncles houses. Staying at my grandparents apartment. I stayed at a hotel there for the first time this year, but hopefully there is some useable stuff in here for you!

TIPS

  • My biggest tip is to hire a car. It’s a small island, and unless you are hell bent on staying by the pool all day the best thing really is to hire a car and explore. All the good, less touristy stuff is inland.
  • If you are there on a weekend ask a local if there is a paniyiri nearby. These are religious festivals, which can take over an entire village. Stalls, food, music – lots of fun and worth seeking.
  • Try the local wine. Cypriot white and rose is GOOD.
  • Drink like a local: frappe! All Cypriots love an ice coffee in the heat. When they ask how you like it, start with half and half (half water/ half milk) and one sugar and go from there.
  • Try the local bakeries. If you are a fan of tahini get a ‘tahinopita’ – a tahini, honey and cinnamon swirl. My achilles heel.
Pistachio tahinopita from Galette bakery

LIMASSOL

Until I grew up and began to drive, Limassol was where I spent most of my time and I have a real soft spot for it. The city isn’t picture postcard like other parts of Cyprus but there has been some real investment going on and it’s really transformed. Also it has a lot of history and I would say is the quirkiest/ least touristy place (which I love). The sea front has an urban promenade, play parks, eateries along the beach and a sparkly new marina which is the current hot area. The old carob mill is just brilliant, the shopping and university areas are very hip – lots of cool coffee shops and graffiti (my favourite part). This is all to the west of the city. The east of the city is all large hotels and can feel a bit unloved. The west of the city definitely has a more vibrant scene.

Limassol promenade
[Read more…]

Categories // Uncategorized Tags // Cyprus, Taverna, Travel

  • 1
  • 2
  • Next Page »
Meet
Georgina is a food writer, stylist and illustrator from North London.
Read more about Georgina

Subscribe!

Instagram

Instagram did not return a 200.

Follow Me!

Recent Posts

  • Oh new Camera, how I love you so… (and how you can too)
  • My love affair with Delicious
  • How to Make… Taverna Recipes
  • Cyprus! Taverna! What a few months…
  • Pancake Day!

Copyright © 2021 · Modern Studio Pro Theme on Genesis Framework · WordPress · Log in