Freelance Food Editor / Recipe Writer / Presenter
Silvana Franco is a Freelance Food Editor, Recipe Writer, and Presenter. She specializes in the food and beverage industry, with a focus on topics such as beverage production, food waste, and the restaurant sector. Silvana's work has been featured in prominent outlets including Brisbane Times, The Sydney Morning Herald, BBC News, and The Telegraph.
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United Kingdom (National)
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Silvana Franco's coverage indicates a strong interest in lifestyle and house & home topics, with a focus on seasonal content. If you are looking to pitch to her, consider offering unique and creative ideas for seasonal recipes, especially those related to Christmas or other holidays.
Given the emphasis on "How To Guide" and "Gift Guides," pitches should provide practical tips or innovative DIY ideas that align with Silvana's demonstrated interests. Content focusing on reducing waste through recycling, homemade versions of popular foods or edible decorations would likely resonate well with her audience.
As Silvana has a national geographic focus (United Kingdom), ensure that any pitches take into account the local context relevant to UK-based audiences.
This information evolves through artificial intelligence and human feedback. Improve this profile .
By: Silvana Franco
Busy cooks like me rely on timeless essentials that last decades
So you've had a lovely evening at the beach, with a glass of something cold and huge portions of fresh fish and chips – but what do you do with the leftovers?
The ice-lolly mixture below can also be frozen in a container and forked into crystals for a glorious granita.
These softly-poached peaches will happily sit in the fridge for a day or two, so they are great for making ahead. Fabulous served with a good dollop of mascarpone or clotted cream.
This summery fruit galette uses some brilliant shortcuts, including ready-rolled puff pastry, good-quality bought jam and a pack of chopped, roasted hazelnuts, to create a fabulous tart that requires just 15 minutes of preparation. The apricots can be swapped for other stone fruit, such as peaches, nectarines or plums.
Starring no-churn ice cream, cocktail-inspired lollies and fruity platefuls that require minimal prep
From choosing different cuts to clever ways to bulk out dishes, here are some easy ways to navigate the beef crisis
Aperol spritz on a stick? From margarita pops to frozen daiquiris, beat the heatwave with these DIY cocktail lollies
With UK beef prices sitting at historic highs and shrinking herds squeezing supermarket supply, our barbecue burgers and Sunday roasts are officially becoming luxury items.
Celebrate National Ice Cream Day tomorrow with this effortless, five-ingredient recipe – no machine required
