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.
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.
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."
On the Kent coast, overlooking a sunset painted by Turner, you can tuck into a exceptional serving of salt beef. But it is not salt beef as we know it. Jason Freedman, chef-proprietor of The Minnis eschews brisket in favour of the finer-textured rib, and cooks it for hours at low temperature in a water bath rather than the long boil that bubbe would have administered.
Cardamom and pistachio give a modern spin and a bit of crunch to the best way of using up spotty brown bananas. Ground cardamom can be bought online. For an even better flavour, extract and grind the seeds from 10 green cardamom pods using a spice grinder or pestle and mortar.
This is delicious served warm with butter, but equally good with a dollop of Greek yoghurt and a drizzle of honey.
'The last time I saw this many expectant Jewish faces was at my barmitzvah," quips Ian Marber. The celebrated diet expert is giving his inaugural talk as patron of the newly founded Food Academy at the London Jewish Cultural Centre's Golders Green building.
There is a good reason for that characteristic "love it or hate it" moment when you sink your teeth into a slice of traditional rye bread. It is caraway. The distinctive flavour you also find in sauerkraut, traditional borscht and other eastern European and Scandinavian favourites - a small crescent-shaped seed with deep roots in Ashkenazi culinary history.