Sushi? It's the new hummus

By Anthea Gerrie, November 28, 2011

What is it about Israelis and sushi? The Middle East and Japan are many miles apart, and you would think the Israeli appetite for hearty, spicy fare with plenty of dairy would be at odds with a cuisine composed of dainty portions of fish, rice and seaweed.


After this, I'll never need to buy an Indian takeaway again

By John Belknap, November 24, 2011

Angela Malik School of Food and Wine, East Acton, London W3.

Indian curries

The pitch:
Former City accountant and born-again chef Angela Malik promises we will learn how to "make magic in our mouths" - balancing the sensations of salty, sweet, hot, sour and umami (the fifth basic, savoury, taste).

On offer:


Giraffe family that loves chicken soup

By Victoria Prever, November 21, 2011

Russell and Juliette Joffe, founders of restaurant chain Giraffe, were childhood "eat-hearts". They met at Hendon County school (alma mater of Peter Mandelson, Gerald Ratner, and Robert Earl of Planet Hollywood) at the tender age of 13. Throughout their teens the foodie pair threw dinner parties - he in the kitchen, she front of house.


Marxist theory of cooking

By Margaret Kemp, November 14, 2011

Thierry Marx is arguably France's most famous avant-garde chef. As executive director of Sur Mesure and Camelia at the recently opened Mandarin Oriental, Paris, he heads two of the capital's top gastronomic restaurants. He says "My job definition is a quote from a Japanese Master: Cooking, is for looking at, meditating on and eating".


The dark side of funghi

By Ruth Joseph, November 3, 2011

Jews and mushrooms have not always had a happy association. During medieval times mushrooms had extremely unpleasant connotations. Antisemitism was rife, so when a fungus that looked like a thick rubbery fleshy ear was discovered, it was immediately labelled as a Jew's Ear or Judas's Ear fungus. Its official Latin name was auricularia auricular Judea.


Israel: a holy land for beer-drinkers. Yes, really

October 31, 2011

'Beer in Israel, really?" I think the organisers forgave my stunned response when they rang to ask if I would like to be a judge at Tel Aviv's first Beer International Recognition Awards.


Recipe: Simchat Torah treats

By Fabienne Viner-Luzzato, October 24, 2011

Pop cakes are the latest baking craze to come from the United States. A cross between a cake and a lollipop, they appeal to children and adults alike. They are easy to make with the right ingredients and this step-by-step guide.


● A sponge cake: home-made preferably (see cake recipe on this page) but shop-bought works


Reversing autumn

By Anthea Gerrie, October 17, 2011

There is nothing that shouts spring like the first British asparagus. We leap on it in April, steaming, simmering or slathering it with vinaigrette and hollandaise, and mourning the fact it will all be over by June.

But now M&S have found a way to create a second British crop to make fresh asparagus an autumn treat as well.


Ways to enjoy a welcome break

By Denise Phillips, October 10, 2011

Fasting is straightforward and we all do it pretty much the same. The Torah is quite clear. Put your human cravings to one side and focus on trying to obtain the highest level of spirituality through prayer and forgiveness. Nil by mouth. No food and no water from dusk to the following dusk. Simple. Not a lot of room for variation.

How we end the fast varies enormously.


Are bees in for a sticky end?

By Ruth Joseph, September 27, 2011

There is no food more intrinsically connected with Rosh Hashanah than honey.

For millennia it has been eaten at the festival to symbolise our hopes for a good, sweet year.