delicious Australia – June 2017

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When it comes to

beans, Jamie Oliver has his

finger on the pulse. From

borlotti, butter, broad and

black, through to cannellini,

kidney and adzuki, he’s

adding them to soup, chilli,

pasta and curry, blitzing

them into burgers, beefing

up eggs, piling them on

toast, and going round the

PHOTOGRAPHY TARA FISHER FOOD AND PROP STYLING ABI FAWCETT world while he’s at it.

96 delicious.com.au