Beetroot, mackerel, goat’s cheese salad

By Ren Behan, August 16, 2012

This was an accidental salad, the kind that you throw together with the contents of your fridge, but instantly love. For the best flavour, use a young, summer beetroot and follow the instructions below. You can also use a packet of pre-cooked beetroot, but I would steer away from the pickled variety. My favourite goat’s cheese is made on Childwickbury Farm in St Albans, also available online.


Israeli technology uncorked

By Stewart Price, August 16, 2012

I srael’s world-leading technology is hardly news. But now Israeli scientists are making huge strides in an unexpected sector — wine-making.
The Golan Heights Winery was a collective founded in 1993 by a group of kibbutzim and villagers who settled in the north of Israel.


Gourmet grazing, Israeli style

By Sue Fox, August 9, 2012

If there is one thing the shopkeepers at Tel Aviv’s Shuk Hanamal Farmers Market share — apart from a love of good food, obviously — it is a passion for what they do. The indoor market — Israel’s first commercial green building, costing seven million shekels — opened in November 2010.


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.


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”.


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”.


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.


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.


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:


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.