Food

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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Eat, drink, listen, cook, share and be merry

By Michael Leventhal , May 16, 2014

This year will mark the fifth Gefilte-fest festival. The first, in October 2010, was organised in just six weeks and attracted 200 visitors.

That has more than tripled — last year’s festival at the London Jewish Cultural Centre attracted more than 600 people and this year we expect more again as well as more than 25 food stalls.

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Following in Grandma’s footsteps

By Rosa Doherty, May 8, 2014

Claudia Roden is one of the most famous names in Middle Eastern cookery. Now food has become a family affair.
She has been joined in the kitchen by grandson Cesar, who, last Spring, launched gourmet artisan ice-lolly company, Ice Kitchen, last spring with his aunt (Claudia’s daughter) Nadia Roden.

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A fresh bouquet to greet springy days

By Richard Ehrlich, May 1, 2014

At the time of writing, a good percentage of the wine world is congregating in Bordeaux to taste the 2013 vintage in barrel. But not as good a percentage as in earlier years.

Bordeaux’s 2013 vintage was a bit of a disaster, thanks to one of the worst growing seasons anyone can remember. Some wine pros aren’t bothering to taste them.

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Now she's feeding the whole family

By Victoria Prever, May 1, 2014

Can you name the four best-selling cookery book authors in the UK?

The top three come as no surprise: Jamie, Nigella and Delia — so familiar we’ve dropped their surnames.

Number four may be more of a revelation. It is Annabel Karmel, queen of baby purées and toddler snacks.

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Honey, chocolate and plenty to view

By Michael Leventhal, May 1, 2014

Award-winning Honey & Co chefs, husband and wife team Itamar Srulovich and Sarit Packer are busy. Their first book is to be published in June. In the same month, they will also be appearing at Gefiltefest 2014 on 15th and at Hampstead Garden Suburb’s Proms at St Jude’s on the 22nd (www.promsatstjudes.org.uk).

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It’s sustainable, thank cod

By Clarissa Hyman , April 18, 2014

Jewish cooks are no strangers to cod, but there’s a new cod in town.

Skrei cod is an exceptional variety that comes straight from the cold, clear water of Norway’s beautiful Lofoten Islands, and thus extends the choice available to kosher kitchens.

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Why gin is no longer just a mother's ruin

By Richard Ehrlich, March 30, 2014

For a few years now, the white spirit of the moment has been gin. Most bartenders are very happy about this, and so am I. Don’t get me wrong: good vodka is a wonderful thing. But gin is just more interesting. Fiddling around with the botanicals – the flavourings, led by juniper, that give gin its unique flavour – allows distillers to produce an infinite range of drinks.

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Chocoholics identify a sweet gap in market

By Anthea Gerrie, March 28, 2014

What is it about Jews and chocolate?

Britain has more than its fair share of Jewish entrepreneurs making, marketing or simply selling the addictive stuff. Many from unrelated backgrounds — seduced by their inner chocoholics into working with the products of the cocoa bean.

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A good vintage for kosher wine

By Richard Ehrlich , March 21, 2014

A lot can happen in two years. In 2013 I was unable to attend the annual Kosher Food and Wine Experience, sponsored by Kedem and held at the Park Lane Hotel in Piccadilly. This year, after getting there late (idiotically missed my bus stop), I dived into tasting and quickly became aware of something curious.

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