Joanna Weinberg's guide to feeding a foodie family

By Victoria Prever, May 30, 2012

‘But you’re a Jew — you’ll never survive in the country!” That was the reaction when Joanna Weinberg mentioned to an acquaintance that she was off to live in deepest Somerset with her family, husband Ed and children, May aged four and two-year-old Billy.


The best wines for summer

By Anthea Gerrie, May 29, 2012

When spring starts to segue into summer, a different style of wine is called for — one with a bit of fragrance that seems to mark the change of seasons and with enough personality to work both as an aperitif as well as with food.


Are vitamin supplements good for your health?

By Ian Marber, May 25, 2012

If I asked you to think about which foods are healthy, the chances are that you would probably include, say, fresh fruits and vegetables, fish, plain yogurt, legumes, poultry, olive oil and wholegrains. You might be less sure precisely why these foods are considered healthy, but in general terms, they cover all the food groups and are rich in nutrients.


Salt? I think I’ll pass

By Ian Marber, May 11, 2012

While chefs and cooks run wild, getting a little chubby and celebrating indulgence, many people have the notion that we nutrition folk sit in the corner rolling our eyes and sighing about poor food choices.


She's the cream of pastry chefs

By Victoria Prever, May 10, 2012

Next week, aficianados from all over the UK will gather at north-west London's Ivy House to spend an entire day cogitating, discussing and digesting a matter close to our hearts. Food.

In the three years since he founded Gefiltefest, Michael Leventhal has become something of a godfather of Jewish food - the Noshfather, so to speak.


The Tuscan town where history really does take the biscuit

By Dany Mitzman, May 3, 2012

It might seem strange to visit a picturesque Tuscan hill town to sample its Jewish food. Stranger still considering only one Jewish family still lives there.


Mixing nostalgia with a big helping of modern flavours

By Simon Round, April 6, 2012

Jewish is food is seen by many of us as a constant in an ever-changing world - a warm, nostalgic reminder of days gone by.

But while most of us still love staples such as chopped liver, chicken soup and lockshen pudding, things have shifted perceptibly.

Four decades ago the default mode for British Jews would have been the Ashkenazi classics, but since then our perception of what is Jewish h


Think your pavlova can beat my mum's? Send me the recipe

By Victoria Prever, March 23, 2012

Last year a great battle was won in a long war. The struggle was not over land, oil or religion. It was over a cream and fruit-filled meringue pudding.

Australia and New Zealand have both claimed to be the originating country of this favourite dessert, said to be inspired by a tutu draped in green silk cabbage roses worn by the ballet dancer Anna Pavlova, when she toured down under in 1926.


Why kosher wine reigns in Spain

By Victoria Prever, March 9, 2012

Kosher wine has arrived. The wine list at Spain's El Celler de Can, one of the world's top restaurants, offers selections from kosher producer Elvi Wines. The Michelin-starred venue is not alone. Until it closed its doors recently, the world-famous El Buli also kept Elvi bottles in the cellar.


Michelin Mehadrin? Why not?

By Katherine Martinelli, February 24, 2012

Yochanan Lambiase, founder of the Jerusalem Culinary Institute (JCI) is on a mission to improve the quality and reputation of kosher cookery. "We've got so many ways of being able to play with food to make it just as good as non-kosher," he explains. "I see no reason in the world why kosher food couldn't be up to Michelin standard."