Food

How to eat well: When bacteria is good for you

By Ian Marber, August 3, 2012

When I started my career as a nutrition practitioner in 1997, clients consulted with me for advice on a variety of health issues ranging from joint problems to weight loss. In those days, cases of bloating were few and far between, but 15 years later, they are so widespread that they have become the number one reason for seeking nutrition advice.

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Rain or shine, these are the right reds

By Richard Ehrlich, August 2, 2012

At the time of writing, the view from my window is of a grey, chilly, rain-filled sky. With luck, you are currently looking at blue, warm, and sunny. But this summer, who can ever guess? There is a saying in Wyoming, a state notorious for its rapidly changing meteorological conditions: “If you don’t like the weather, wait five minutes”.

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Is it better with butter?

By Jennifer Lipman, August 2, 2012

Nothing ruins a good pudding so much as making it parev. The question of whether dairy or meat-friendly desserts taste better comes up time and again in kosher circles and it is a debate almost as polarising as how to pronounce “bagel”.

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Antonio Russo parev ice cream - an ice cream dream come true

By Victoria Prever, July 19, 2012

Many of the sacrifices made in the name of a kosher home have little impact on our lives. No seafood? Less chance of violent food poisoning. No pork? One less unhealthy animal fat to ingest. Hardly a disadvantage.

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Golan Heights - the French-style Israeli winery which is hitting the heights

By Anthea Gerrie, July 19, 2012

Chateau Golan is one of Israel’s top wineries, but also one of the country’s best-kept secrets. It is just down the road from the huge Golan Heights Winery, where Israel’s premium wine industry was born. But apart from the fabulous fertile soil of the Golan and the fact both make wonderful wines, they are as different as chalk and cheese.

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Nutrition: the facts about fats

By Ian Marber, July 5, 2012

Entire books have been written about dietary fats, but the truth is that while few of us need to know the intricacies, we should know the basics. So here are some brief facts about the fats in food:

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David Mendes - the fabulous baker boy

By Victoria Prever, July 5, 2012

The story of Israeli bakers finding success in London is hardly big news.
Anyone worth their cake knows that the most recent success stories in the life of the loaf have been Israeli — Gail’s, Ottolenghi and Baker and Spice all have Israeli founders or co-founders. Israelis are to be found in many bakery kitchens.

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Thirst service is a winner at Wimbledon

By Richard Ehrlich, June 28, 2012

It may be sunny as you read these words. It may be grey. As long as it isn’t raining, a number of people will be playing tennis matches on grass courts somewhere in south-west London. You might be planning to watch them do that, on television, or even in SW19.

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Oh no, it’s the traif trend

By Ruth Joseph, June 28, 2012

For thousands of years we have survived without swine. But there seems to be a growing fascination with the pig’s forbidden fruits — in the United States that is.

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Something for Croatians to crow about

By Anthea Gerrie, June 21, 2012

Could we soon be asking for a nice glass of malvasia? It would not be the first time a beautiful and distinctive grape has put a whole new country on the wine map.

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