Food

How to feed belly and soul

By Clarissa Hyman , January 9, 2014

Fancy reflecting on the creation of fruit trees and the tree of knowledge as set out in Genesis while munching a slice of Polish apple cake? Or a vision of Joseph’s coat of many colours as interpreted by Judy Jackson’s chicken with many-coloured vegetables?

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More than just a dip

By Victoria Prever, January 8, 2014

Hummus has become part of our national diet.

While it is not the staple food it is in Israel, supermarket fridges up and down the UK brim with the chickpea-packed paste.

However, according to Christian Mouysset and Ronen Givon - owners of Hummus Bros Levantine Kitchen - what we can buy here is a far cry from the real deal.

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Man in the kitchen: Dhal L for lentils

By Simon Round, January 8, 2014

A s you will remember from last week’s column we got the new year health drive off to an early start with a saintly meal of chicken poached in its own stock.

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Man in the kitchen: Detox with a zingy zhug

By Simon Round, December 31, 2013

OK, we all know the deal. Several celebrations have come and gone and in only a few days’ time we will be in January — the detox month. It doesn’t really matter who you are or what community you come from, the entire nation will be united in the new year in panicking and joining a gym.

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Look who stepped up to the plate this year

By Victoria Prever, December 27, 2013

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

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Stepping up to the plate: Our cooks of the year

By Victoria Prever, December 23, 2013

The last year brought plenty to keep JC Food happy, so here is a flavour of what we found great in culinary during 2013.

In the kosher food world, there has been much to celebrate. No longer the poor relative of cuisines, its reputation for being old-fashioned and boring is being diminished on a daily basis.

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It’s all coming up rosé(s) for Tulip

By Anthea Gerrie, December 12, 2013

They call it the Village of Hope. Kfar Tikva is a tiny hamlet in Israel where the point has been proven that people with special needs can earn a living — and integrate with society instead of being hidden away in isolation. And the source of their interaction is particularly joyous, perpetuating Israel’s burgeoning reputation as a producer of fine wine.

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A wealth of foodie diary dates for 2014

By Michael Leventhal, December 12, 2013

Sydney recently held its first Jewish food festival for 700 enthusiastic visitors. An Australian Ashkenazi-Sephardi cook-off saw Ashkenazi Rebbetzin Esty Gutnick and her daughter Chanie Light claim victory over the Sephardi boys Shaul Ezekial and Joseph Bekhor with their cinnamon buns and chocolate babka with a brioche challah dough.

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Man in the kitchen: Can't refuse this fusion

By Simon Round, December 9, 2013

The term fusion food has come into disrepute in the past few years. Back in the 90s it seemed like every trendy restaurant was combining Pacific Rim cuisine with Sicilian ingredients and coming out with something both expensive and inedible.

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Tuck into Thanksgivukkah

By Victoria Prever - recipe by Denise Phillips, November 21, 2013

What do you get when Thanksgiving and Chanucah fall on the same day? Thanksgivukkah — of course.
On November 28, for the first time since 1899, the two holidays fall on the same day. It will not happen again in our lifetime. The term Thanksgivukkah, coined by Boston marketing executive, Dana Gitell, has rapidly caught on across the US.

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