Food

Relief for Hampstead crêpe stall fans

By Sandy Rashty, November 13, 2013

For more than 30 years, the crêpe stall in Hampstead has been a social landmark for north-west London’s Jewish community.

So reports last week that La Crêperie de Hampstead was finally to close was greeted with disappointment by its many loyal customers.

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Man in the kitchen: Pasta for marathon man

By Simon Round, November 11, 2013

As someone who writes about and cooks food, I naturally spend a lot of time eating. I realised some time ago that this was beginning to have consequences for my waistline. Being a man, I decided that Weightwatchers and low fat food was not the answer — I could not see myself eating yogurts, cottage cheese and crispbreads all day.

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Bottles up! Fine time to invest in wine

By Sandy Rashty, November 7, 2013

Investors have often looked to stocks, bonds and property to increase their capital. But a growing number of high net-worth individuals are turning to the fine wine market to diversify their portfolio.

David Nathan-Maister, who has 20 years’ experience in the wine industry, said investors can expect a return of up to 15 per cent per annum with the Oracle Paradis Wine Fund.

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History through the wine glass

By Stephen Pollard, November 7, 2013

Château Chalon might be one of the most famous Jura wines but they are extremely difficult to get hold of. Thanks, however, to the Oracle Paradis Wine Fund’s tasting, organised to celebrate its purchase of a bottle of the 1781, I’ve now tasted five different vintages.

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Man in the kitchen: Ode to autumn goulash

By Simon Round, November 4, 2013

When the clocks go back, the leaves begin to flutter to the ground and the temperatures begin to drop, a man’s thoughts turn to goulash.

I’m a huge fan of slow-braising. Although the cooking time is long, there is little effort involved — the oven does most of the work for you and also imparts the flavour. And goulash delivers plenty of that … as long as you do it right that is.

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Popping up at the club

By Victoria Prever, October 31, 2013

Jewish food is not cool. Kosher isn’t trendy.

And yet kosher pop-ups and supper clubs, two of the most on-trend formats, are starting to become a regular occurrence.

New York has led the way and is home to several, including long-standing kosher Brooklyn operation — The Hester — and the Pop Up Shabbat project.

And the trend is gaining momentum here.

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Man in the kitchen: A toast to shakshuka

By Simon Round, October 28, 2013

I Am not a heavy drinker but every now and then I enjoy a small glass of Pinot Grigio — for example, after my nation dramatically qualified for the World Cup in Brazil last week.

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UN is sweet on honey-makers

By Simon Rocker, October 25, 2013

An international aid charity founded by a British rabbi has won a £445,000 grant from a United Nations agency to improve honey production in the developing world.

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Nazi past of kosher cake firm Dr Oetker

By Jonathan Kalmus, October 24, 2013

Kosher consumers are considering ditching a popular brand of baking product after it was revealed the company’s founders were Nazis linked to Hitler.

German firm Dr Oetker produces home baking ingredients sold in Britain under the supervision of the Manchester Beth Din.

The products are used in thousands of kosher homes.

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Man in the kitchen: Pitta to fill you with pride

By Simon Round, October 11, 2013

As you will remember, last week I demonstrated how to make the perfect hummus. What do you mean you didn’t read it? Well, ok, for those of you whose newsagent was having a family crisis or whose dogs were hungry for newsprint, here’s a quick recap.

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