REVVING UP FOR FESTIVITIES
Welcome to autumn, readers! While the humidity-induced condensation runs down the windows of my apartment, I’m already reading about creative Halloween snacks and planning to make a large pot of chili to eat while wearing a sweater. (who knew you could make a French cheese look like brains – thanks, Martha Stewart!) I may have even discussed a pre-Christmas party (and its menu). There is so much festivity, feasting and getting-together to look forward to over the next few months and we aim to provide you with plenty of inspiration, starting with the countdown to Diwali, the Hindu festival of light, which takes place in the middle of this month. Begin planning your party looks from this issue, with the gorgeous ode to the beauty of colour and fabric in Lindsay Judge’s fashion shoot on page 44.
Perhaps you’re not feeling too festive yet. Maybe, actually, you’re feeling like you’ve failed (I know – brutal segue, right?). It’s a feeling that affects many; perhaps even more so when things start to get busy, and there are so many expectations placed upon us. And yet some of the world’s most successful people say they turned failure into growth – find out more on page 32.
While I have you, make sure to head over to fryingpan.fm today. If you love reading Arva Ahmed’s weekly peek into the food culture of the UAE, then make sure you listen to her new podcast, The Frying Pan Diaries. She hosts it with her sister, Farida, and on it, the pair bring to life the people and the food that they discover while showcasing the city on their food tours. In this week’s edition of Friday, however, Arva took a break from discussing the spice of UAE food life to interview Yotam Ottolenghi, whose new cookbook, SWEET, has just hit bookstores. The publication of an Ottolenghi book is always a seismic event in the food world, and who better to grill the man that made the world sit up and take notice of tahini than Arva? Yotam also shared five recipes from the book for your baking pleasure this weekend – accomplished bakers will relish tackling the rolled blackcurrant cake. Happy baking!
The publication of an Ottolenghi book is a seismic event in the food world. Who better to grill him than Arva Ahmed?