JamieOliver.com

This is a really exciting issue for us. Not only is it summer, which is always a reason to celebrate, but Jamie Magazine is now sold in supermarkets across the UK as well as WHSmith. So there are more copies, and it's easier to find. A good thing, as you're not going to want to miss out on Jamie's G20 recipes. If you want to recreate the meal Jamie cooked for Gordon Brown, Barack Obama and other world leaders at 10 Downing Street, you'll have to pick up issue 4. We've exclusively got his recipes for Scottish salmon with seashore veg, Welsh slow-roasted lamb and a bakewell tart that's fit for a prime minister – and a president.

There are also great recipes to make the most of summer's bounty, including stuffed artichokes, seasonal Greek salads, peach ice cream and stuffed courgette flowers. Plus, get the picnic hamper ready as we've got a recipe feature on great foods to eat outdoors. Maybe it's the warmer weather and longer days making us restless, but everyone at Jamie mag HQ recently came down with a bad case of the travel bug. In an effort to cure ourselves, we've been exploring some great places: the tranquil Derwent Valley in Tasmania, which has a thriving foodie community; the little shops and pastelarias behind the elaborately tiled and graffitied façades of Lisbon; and the beautiful and relatively unknown Greek islands called the Sporades – a very special place for our editor, Andy Harris. Of course, we took notes and you can read the articles, accompanied by gorgeous photography and some amazing recipes, in issue 4. Andy also visited Sicily, where he and modern-day adventurer Charley Boorman rode around the island on Vespas, sampling the best olive oil, wine, regional specialties and gelato as they went.

In addition, we're now sold in more than 40 countries worldwide. Look out for us in Abu Dhabi, Australia, Austria, Bahrain, Belgium, Canada, Chile, China, Croatia, Cyprus, Denmark, Dubai, Egypt, Estonia, Finland, France, Germany, Gibraltar, Greece, Holland, Hong Kong, Hungary, Ireland, Italy, Japan, Jordan, Kenya, Kuwait, Lebanon, Malta, Mauritius, New Zealand, Norway, Oman, Poland, Portugal, Romania, Singapore, Slovenia, South Africa, Spain, Sweden, Switzerland, Taiwan, Turkey and the USA. Whew! Plus, no matter where you live, to save money and never miss an issue, you can subscribe online. Wherever you are, whatever your season, we hope you enjoy this issue of Jamie.







• NEW! The only place you'll find the entrée, main and pudding that Jamie cooked for world leaders at the G20 summit in April is issue 4 of Jamie Magazine. However, as a special treat for web readers, you can find the recipe for the really wild garlic soda bread served on the night here.

• NEW! Alastair Little – godfather of modern British cooking and one of teenage-Jamie's heroes – visited Plachutta in Vienna to eat tafelspitz, an Austrian boiled beef dish. You can read his review and get the tafelspitz recipe in the current issue and here are recipes for three accompaniments: kochsalat mit erbsen (braised lettuce and peas), schnittlauchsauce (chive sauce) and apple and horseradish chutney.

• From issue 3: Jamie, Gennaro Contaldo and Antonio Carluccio cooked so much at their reunion feast (see issue 3 of Jamie Magazine) we didn't have space to include all the recipes, including Jamie's mussel & clam risotto.

• From issue 3: Can't get enough risotto? In issue 3, chef and jamieoliver.com blogger Dave Barker shared a recipe for leek and mushroom lasagne, but the only place you can get the recipe for his unusual and insanely good gorgonzola and pear risotto is online, here.


• The sun is shining, it's getting warmer, days are longer... That can only mean one thing – barbie season is on its way! While you plan your own, check out Jamie's article about Mzoli's in South Africa, one of the jumpingest barbecue joints on the planet.
Read it here (Issue 2, PDF, 484KB)

• On the hunt for a decent brew, Paul Dring visited a tea plantation and supplier in Taiwan. Read his article here (Issue 2, PDF, 1MB)