Hot news on picnics this Pesach

April 5, 2016

For Brits, a matzah ramble generally involves refreshments of matzah, cheese, a hard-boiled egg, a fishball iif you are lucky, almond macaroons and chocolate. Pretty modest fare. Not so for Israelis.


Why is this Seder different from all others?

By Victoria Prever, April 1, 2016

It's a night different from all others, but some Seders are even more unusual.

You won't find many of the usual suspects on Ines Arntz Romanelli's Seder plate. The chef was born in Brazil - of a Jewish mother and Italian father - and is an advocate of a raw, vegan lifestyle, which carries through into her Seder night meal.


A book of recipes to celebrate a mother’s passion for food - and for life

By Victoria Prever, March 31, 2016

The day after Dani Tucker’s mother, Sharon (Shally) died, Dani returned from the hospital to find all her mother’s handwritten recipe books laid out on her dining room table.

“I’d not been there for a week, as we’d been at Mom’s bedside all that time” explains the bubbly 32 year-old North West Londoner, “so I had no idea how the books had got there.”


A new look for Pesach menu classics

March 29, 2016

While Israeli hotels are always looking for new ways to pamper their Passover visitors, they have discovered that guests actually prefer traditional festival cuisine, albeit with a modern interpretation.


Evelyn Rose: still simply the best

By Victoria Prever, March 23, 2016

Lemon drizzle cake is one of the UK's favourite bakes. According to Judi Rose, we have her mother, Evelyn, to thank for this sweet, yet tangy treat.

"She introduced it to the UK as her Luscious Lemon Cake," explains daughter, Judi. "And now there's a version on every supermarket or snack bar shelf."


Healthy eating from a different lifetime

By Victoria Prever, March 10, 2016

Imagine a restaurant offering cabbage kreplekh (kreplach), Polish-influenced cheese piroshky (soft doughy parcels oozing with gooey cheese) and potato cutlets stuffed with mushrooms.

Eight decades ago, in the 1930s, a restaurant serving such delicacies was a popular haunt in Vilna, Lithuania.


How to make a very special brew

By Kevin Pilley, March 3, 2016

The first German-Israeli beer will be ready for tasting next month. The bi-national brew, the name of which is to remain secret until its launch, will be presented in April at Munich's Jewish Museum to commemorate the 500th anniversary of the Reinheitsgebot, the world's first beer purity law.


Rainbow revolution

By Victoria Prever, February 25, 2016

Not for the first time, a New York food trend has crossed the pond. From Manhattan to Mill Hill Broadway and Radlett High Street rainbow bagels are selling like, well, hot cakes.


The baby and toddler lady comes of age

By Victoria Prever, February 18, 2016

Best known for her baby and toddler-friendly recipes, which she has been writing for 25 years, Annabel Karmel has now published the more grown-up Busy Mum’s Cookbook.

“I had to make my name in baby and toddler food before I could get taken seriously as an adult cook,” she laughs. “It has been great using ingredients I can’t use in my baby books, like red wine and chillies.”


It took years to savour the sweet taste of success

By Victoria Prever, February 12, 2016

Morris Herzog is not a household name, but he and his extended family have revolutionised the kosher wine market.