Food

I make it, but I can't touch it

By Victoria Prever, August 11, 2014

Phil Jones is the largest producer of kosher wine in New Zealand and owns the only kosher winery in America's Pacific North West. He is not permitted to handle his wine as he is not Jewish.

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Kitchen failure: silver lining

By Anthea Gerrie, August 1, 2014

This time last year Roy Levy was weeping over the loaf he had just carefully lifted from his new oven. it was a lumpen mass: "i had been baking for 20 years, but this was nothing like the beautiful sourdough I was used to making," he laments.
"It was almost as if I had never learned to make bread."

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More than just a dip

By Victoria Prever, July 24, 2014

Hummus has become part of our national diet.

While it is not the staple food it is in Israel, supermarket fridges up and down the UK brim with the chickpea-packed paste.

However, according to Christian Mouysset and Ronen Givon — owners of Hummus Bros Levantine Kitchen — what we can buy here is a far cry from the real deal.

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Tabor wine: it's the real thing

By Anthea Gerrie, July 10, 2014

It's a very modern Israeli fairytale. A grape grower - the fourth generation of growers in his village - decides not to sell his grapes to wine makers any more. Instead, he finds a wine-maker to help him produce his own wine. The results are so good that a subsidiary of multi-national Coca-Cola notices and invests millions.

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Soho eats from the Holy City

By Victoria Prever, July 4, 2014

The best restaurant in Jerusalem, if not, Israel, has launched a London outpost.

The Palomar - London's version of trendy eatery, Machneyuda, opened its Soho doors in June.

Behind it are a trio of Israeli chefs: Assaf Granit, Yossi Elad and Uri Navon, who founded Machneyuda, together with London sister and brother team, Zoë and Layo Paskin.

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Hard at work with my honey

By Victoria Prever, June 27, 2014

I cannot share a kitchen with my husband. Even so much as toasting bread can end in tears.

If domestic kitchens are high-stress environments, what must the heat be like in a professional setting?

One husband and wife in perfect culinary harmony are Sarit Packer and Itamar Srulovich, co-owners of the tiny, Middle Eastern restaurant Honey & Co.

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Ball games to beat the French

By Margaret J Kemp, June 20, 2014

In Paris, talented young Israeli chefs are winning rave reviews with their daring, delicious, new wave Israeli-influenced cuisine - from hip, hand eaten, street food to classy gastronomic dining.

Wearing the whites at Bat, (Bar A Tapas) a trendy Right-Bank canteen, is Israeli chef Yariv Berreby.

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Doing the dishes from the past

By Victoria Prever, June 13, 2014

Joan Nathan has been described as the Jewish Julia Child.

For those not clued up on American cookery writers, Child was the American cookery book writer credited with bringing French cuisine to the US public in 1961, and immortalised in the film Julie and Julia.

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Red is not always the perfect match

By Richard Ehrlich , May 29, 2014

Everyone knows two things about food and wine matching. One is that white wine goes with fish. The other is that red wine goes with cheese. Unfortunately for true believers in the received wisdom, neither assertion is correct.

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Cheese champ chef

By Anthea Gerrie, May 29, 2014

If there’s one chef who knows his cheese, it’s Eric Greenspan. A former winner of America’s Iron Chef title — the equivalent of winning Masterchef Professionals — the chef is even prouder of being pronounced California’s official grilled cheese champion since winning a cook-off several years ago.

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