Food

Three mums who gave up their jobs to bake a living

By Victoria Prever, October 8, 2015

Since the first Great British Bake Off hit our TV screens in 2010, a career in cake has become everybody's pipe(d) dream.

JC Food met three mums who spend much of their working week elbow deep in flour, butter, eggs and sugar, to find out what it's really like.

Natalie Allen left a six-figure salary as a project manager in the City to bake.

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Why it's time to save the (Medjool) date

By Anthea Gerrie, September 24, 2015

Sales of dates are soaring, and the increased appetite for them is great news for Israel. Although the country is only the world's 18th largest date producer it commands some 60 per cent of the export market for Medjool dates - the most prized and succulent variety.

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New flavours for Ottolenghi as he looks East

By Victoria Prever, September 17, 2015

Anyone who has cooked one of Yotam Ottolenghi's recipes knows they are not 15-minute meals. The ingredients won't all be in most home cooks' pantries. Sourcing them often entails a trip to a large supermarket or specialist ethnic grocer.

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Cutting a slice of the action

By Victoria Prever, September 12, 2015

With the wall-to-wall festivals now upon us, it has to be smoked salmon season. The luxury treat is a given for celebrations - how else would you end your Yom Kippur fast if not with a slice of challah topped with smoked salmon and a steaming cup of tea?

According to Lance Forman, owner of H Forman & Son, although smoked salmon is now a ubiquitous product, quality is on a downwards spiral.

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The latest food trend: Getting in a pickle

By Anthea Gerrie, August 20, 2015

A recent trend has seen a slew of young professionals foraging for leaves in the wild and preserving the seasonal harvest.

Also a growing trend in the restaurant world, today's young adults are teaching themselves skills that died out during our parents' generation but which were survival skills for their forefathers in the shtetl.

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Honey and spice and all things nice...

By Sarit Packer , August 12, 2015

Our original business plan for Honey & Co didn't contain a single cake.

I told Itamar I needed the place to be about chopping vegetables, roasting meats and grilling fish. But when we saw 25a Warren Street in London W1, with its beautiful big front window, I knew that cakes would have to be a part of what we were going to do.

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The new healthy - what's hot for healthy appetites

By Victoria Prever, August 6, 2015

Health food is no longer just for hemp-knitting hippies. Raw, organic, cold-pressed and gluten-free are all now buzz words. Food and drink in those categories are flying off the shelves.

Several young entrepreneurs have spotted the trend and jumped on to the wave before it peaks.

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Where to find Israel's top tables this year

By Victoria Prever, July 31, 2015

Israel used to be the last place you would choose for a gourmet break. Now it's a nosh fest.

With most holidays only a week or two away, you'll want to plan your dining schedule before you hit the departure lounge. So JC Food has quizzed the foodiest Israelis we know on what's hot in the land of mahallabi and pomegranate molasses.

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Why Israeli spice tastes twice as nice

By Anthea Gerrie, July 21, 2015

Avi Zitherspieler has created an international brand from the most unlikely sources. In the past decade, his brand, Spicy Way, has become a household name in Israel and has an overseas presence.

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How I became an artisan grocer

By Victoria Prever, July 10, 2015

Have you ever moaned about supermarkets pushing out smaller operators, and how all the interesting grocers have pretty well disappeared?

If you have, then how many of us have done anything about it?

North-west Londoner David Josephs, co-owner of four greengrocery/grocery stores has, and is determined to promote quality produce from artisan producers.

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