Aspire to samphire

By Anthea Gerrie, September 2, 2011

Once it was a treat fishmongers threw in free with the Dover sole, before it vanished from the slabs and re-emerged barely a decade ago as a pick-your-own crop for foodies scouring shorelines and riverbanks. Then, professional foragers started feeding it into restaurants and suddenly samphire became a fixture on the trendiest menus.


Big cook, little cook

By Victoria Prever, August 31, 2011

No one is more surprised than Nick Coffer that he is a published cookery writer.


Power to the purple

By Ruth Joseph, August 19, 2011

Plums could really do with a makeover - or at least their image could.


Israel's superstar TV chef

By Katherine Martinelli, August 11, 2011

At the age of only 35, Nir Zook already has three restaurants, two cookbooks, one patisserie, a magazine column, and a television show under his belt.


Dinners for winners

By Denise Phillips, August 4, 2011

In the post-Jamie's School Dinners era, Wolfson Hillel Jewish Primary School in Southgate is a trailblazer. Head teacher Jason Marantz and his team, have made school meals a priority. With not a turkey twizzler in sight, it is an example for every school on how to operate nutritious and successful school dinners.

The project was initiated by Shirley Cohen, then bursar, in early 2008.


A fresh look at fowl

By Georgie Tarn and Tracey Fine, August 1, 2011

Chicken is part of the bedrock of Jewish cuisine and, in fact, is the most popular meat sold at kosher butchers due to its versatility and price. What would Friday night be without chicken soup, chopped liver and a roast chicken?


Evelyn Rose blossoms again

By Victoria Prever, July 22, 2011

Know anyone getting married this summer? Look no further for the perfect gift - the third edition of Evelyn Rose's The New Complete International Jewish Cookbook is published this month.

Dressed in (not overly practical) glamorous white and gold, it even looks the part.


Want a hechsher? You'll have to talk to Big Brother

By Victoria Prever, July 14, 2011

The London Beth Din (KLBD) has a fearsome reputation. According to one kosher caterer, they trust no one - not even their inspectors, the shomrim. Rabbi Hillel Simon is the Beth Din's Big Brother, the man who looks over the shoulders of the shomrim and ensure kosher is kept.

To the less observant, Orthodox food laws can be intimidating.


Dining to make a difference

By Lianne Kolirin, July 8, 2011

Raising money for charity does not have to be about climbing mountains or running marathons.

If you are not one for gruelling training and strict diets, you can still support a cause close to your heart, not to mention your stomach. Fund-raising dinner parties are all the rage, which is great news for a community big on eating and giving.


The woman who is putting the case for Israeli wines

By Katherine Martinelli, June 30, 2011

Until recently, Israeli wine was associated with overly sweet kosher varieties and received minimal respect in the sometimes snobby world of oenophiles (aka wine lovers).

But there has been a shift in recent years - the influential Robert Parker guides now include ratings for Israeli wines, the vintages win international competitions and a wider selection is available worldwide.