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.
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.
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.
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.
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.
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.
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.