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Digital Subscriptions > delicious. Magazine > July 2019 > The art of making food look as good as it tastes

The art of making food look as good as it tastes

Turning out a winning dish is about flavour – but before you devour it, you taste it with your eyes. Georgina Hayden knows how to create visually appealing dishes from her years as a food stylist for Jamie Oliver. Here she shares some of her tricks of the trade
Spring prawn, pea and mint risotto,






“Presentation has always been important in the restaurant world, but what we eat and how it looks is now big business on social media. I find it crazy that some places are now being publicised as having ‘Instagramworthy’ dishes, as though it’s the main selling point. Some of the most beautiful food comes in shades of beige: slow-cooked, sticky casseroles and cakes that aren’t slathered in vivid-hued buttercream; home-cooked, soulful food with tons of flavour.

Having said that, whether I’m food styling or cooking for friends at home, I do think about what my dishes will look like. It’s not always easy to cook something that’s delicious and beautiful, particularly when you’re trying to be an effortless host. The key is to prepare in advance, so there’s little to do once your guests arrive.

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About delicious. Magazine

This month the July issue of delicious. is dedicated to making you a better cook . From getting crackling crispy on pork belly to mixing a barbecue-boosting marinade and making an unbeatable version of baked Alaska, we have the know-how. There are savoury tarts with three types of pastry, Jeremy Pang gives the low-down on duck spring rolls, Rachel Ama shares soul-soothing vegan recipes and Georgina Hayden shows how to make food look as good as it tastes. Plus, chefs reveal their top techniques and we find out what makes a recipe go viral.