Food

Man in the kitchen: easy peasy hummus, not

By Simon Round, October 7, 2013

I n this country, hummus is a dip to be picked up at the supermarket and eaten with a stick of carrot or celery. In Israel, however, hummus is an obsession. The trendy hummus places have queues around the block as Israelis flock to eat the best version of this seemingly humble dip.

More..

Kosher restaurant 1701 makes Michelin Guide

By Rosa Doherty, October 3, 2013

Kosher restaurant 1701 has made it into the new edition of the Michelin Guide, becoming the only kosher establishment currently included in the prestigious list of the country’s best hotels and restaurants.

More..

Man in the kitchen: university challenge

By Simon Round, September 30, 2013

This is a big week for youngsters up and down the country as the start of the university year looms. There are challenges for everyone in their fresher year.

More..

Big Succot date for Shimon Peres

By Sandy Rashty, September 18, 2013

The largest date in the world, which was grown in Israel, will hang in President Shimon Peres’ succah this year,

The Anerba date, which took seven years to grow and is around 10cm long and over 7 cm in circumference, will feature in the Israeli leader’s succah at his home in Jerusalem.

More..

Man in the kitchen: Stirred and squashed

By Simon Round, September 16, 2013

Recently, I went with the children to Kew Gardens. I absolutely loved it and so did the kids — with some reservations.

More..

Away we pho after the fast

By Simon Round, September 9, 2013

Everyone has a different way of breaking the fast. Some like a cup of tea and a biscuit, others go for the traditional herring. A few brave souls end the fast with a shot of whisky. I can vouch for the fact that this makes you feel wonderful for about five minutes and then rather peculiar shortly afterwards.

More..

It's been quite a year - need a reminder?

By Simon Round , September 3, 2013

September 2012

Drugsline, the only charity working with drug and alcohol addicts within the community, collapses amid acute financial difficulties. Drugsline director Rabbi Aryeh Sufrin says: “I am devastated. The volunteers are calling in, bereft.” It later relaunches in a partnership with Norwood.

More..

New frozen latke to solve our Chanucah woes

By Marcus Dysch, September 3, 2013

Kosher latke lovers will breathe a sigh of relief this Yom Tov after a new frozen product filled a gap in the market.

There was despair last Chanucah after food company Rakusen’s ended production of Britain’s most popular kosher frozen potato product.

But now Yarden has come to the rescue with a range of home-style potato latkes — in both the regular and ever-popular mini sizes.

More..

A toast to the bosses who deserve high pay

By Alex Brummer, August 30, 2013

Critics of high pay in the boardroom have rounded on the former chief executive of Diageo, Paul Walsh.

Walsh, who led the spirits and beer giant for more than a decade, parted this year with a package of £14.8 m — the larger part of which was represented by bonuses in shares.

More..

Man in the kitchen: how to curry flavour

By Simon Round, August 26, 2013

People always think of curry as a man thing. Perhaps this is because of its associations with Saturday night drinking sessions and testosterone-fuelled chilli eating competitions.

More..