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.


The return of blooms puts colour into your cooking

By Bernard Josephs, June 23, 2011

Chefs have been using petals and buds to enhance their kitchen creations for centuries. The Romans regularly munched on petals as part of their diet; the humble dandelion got a mention in the Old Testament as a bitter herb, and edible flowers were all the rage with upper-class Victorians.


Feeding the four million

By Victoria Prever, June 16, 2011

If you find entertaining for more than four stressful, imagine the pressure of cooking for four million. Deb Perelman does just that every month.

New Yorker Perelman's blog, Smitten Kitchen, in which she describes her culinary life, started out as a way of sharing recipes. "I had always been a collector of recipes - the web's full of them.


Why Annabel Karmel has come out of the kitchen

By Victoria Prever, June 10, 2011

For a woman who spends so much time around food in a professional capacity, surely the last thing Annabel Karmel wants to do when she gets home is cook.


The farmers' market foodies set out their stall

May 27, 2011

Israelis are no strangers to outdoor markets; every city has a shuk where a vast number of people do their daily shopping. Yet until recently farmers' markets were a foreign concept. Michal Ansky and Shir Halpern changed that three years ago when they started Israel's first farmers' market in Tel Aviv. Today there are six across the country plus a permanent indoor market, and more planned.


Shabbat aubergines? They were stuffed - and so was I

May 19, 2011

I can't cook. I've never peeled, chopped or baked. I did however once set fire to my microwave.

What better way then to make an idiot of myself in the name of journalism than to cook a vegetarian Friday night dinner for me and eight of my closest chums?

I set aside two days for cooking, panicking and swearing. Here is what happened.



Our cuisine celebrated, thanks to Mr Gefiltefest

By Victoria Prever, May 13, 2011

Michael Leventhal, organiser of the pleasingly named Gefiltefest, has a dry sense of humour. A recent email sent under his pseudonym, Michael Gefiltefest, disappeared into junk. "How inappropriate for a Jewish foodie to be spam," he replied.


She turned Israel from wasteland to taste land

May 5, 2011

Today food media is as big in Israel as anywhere else in the world, with competing prime-time TV cooking shows and celebrity chefs. But 20 years ago Israel was considered a culinary wasteland. Magazine publisher, food writer and cookbook author Janna Gur changed all that when she and her husband - helped by a bit of foresight - started Al HaShulchan ("On the Table" in Hebrew) magazine.


How Ottolenghi is packing a fresh punch in Piccadilly

April 28, 2011

When Yotam Ottolenghi finishes his work in the kitchen, he gets into his car -and starts working all over again. What with his eponymous chain of eateries, plus his regular newspaper and magazine columns and television shows, even the time spent travelling must be productive. And now his workload has just got heavier with the opening of yet another London restaurant, called NOPI.


Pesach: Cracking creations

By Denise Phillips, April 21, 2011

Matzah and bread have identical ingredients; the only difference between them is the cooking time. For matzah to be kosher, it is baked no more than 18 minutes. It is all about speed and precision, and, with this in mind, here are a selection of creative new recipes that are quick to prepare and make the most of matzah's amazing versatility.