Victoria Prever

Rainbow revolution

By Victoria Prever, February 25, 2016

Not for the first time, a New York food trend has crossed the pond. From Manhattan to Mill Hill Broadway and Radlett High Street rainbow bagels are selling like, well, hot cakes.

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The baby and toddler lady comes of age

By Victoria Prever, February 18, 2016

Best known for her baby and toddler-friendly recipes, which she has been writing for 25 years, Annabel Karmel has now published the more grown-up Busy Mum’s Cookbook.

“I had to make my name in baby and toddler food before I could get taken seriously as an adult cook,” she laughs. “It has been great using ingredients I can’t use in my baby books, like red wine and chillies.”

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It took years to savour the sweet taste of success

By Victoria Prever, February 12, 2016

Morris Herzog is not a household name, but he and his extended family have revolutionised the kosher wine market.

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Saving the fruits too ugly for the stores

By Victoria Prever, February 4, 2016

Always worried about when we will next eat, as a race, we're not renowned for under catering.

We're not alone: UK household food waste last year was more than 12 million tonnes - shamefully topping an EU table.

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The royal man who makes Barons

By Victoria Prever, January 29, 2016

Kosher wine has come a long way. The days of sweet, red kiddush wine are long gone. It is possible to fill your kiddush cup with some of the best wines in the world, including some of the top Bordeaux vintages.

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Juicing is so 2015: we’re souping

By Victoria Prever, January 21, 2016

It's that time of year again. The excesses started with Chanucah and you just kept on eating. Now you want to shed that stone you lost last year - again.

With clean eating and juicing being all the rage, there are all sorts of detox plans out there, but who feels like munching on a lettuce leaf or sipping cold smoothies when it's 6 degrees and grey outside?

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New faces, new food challenges for 2016

By Victoria Prever, January 1, 2016

Zest at JW3 is the only kosher restaurant in London we can be proud of.

The Sephardi-influenced menu has won critical acclaim and been nominated for not one but two Tatler restaurant awards.

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Licking the plate: a year in food, 2015

By Victoria Prever, December 21, 2015

This year has been yet another exciting one for JC Food: continuing the trend that has seen Jewish food move from geek in the corner to sexy supermodel.

Jerusalem joined Tel Aviv as a foodie hotspot while diaspora Israeli chefs continued to wow diners worldwide with their melting pot of cooking styles.

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Seasonal eating: Reach for the festival road map

By Victoria Prever, December 15, 2015

Seasonal eating has been a big trend in recent years. Every chef, cookery writer and food journalist worth their (smoked) salt advocates it, although according to Amelia Saltsman - author of The Seasonal Jewish Kitchen - we've been doing it for centuries.

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Getting the best out of their gefilte

By Victoria Prever, December 10, 2015

Gefilte fish is a Marmite dish with image problems. Its shortcomings in the looks and flavour departments mean it would by no stretch of the imagination ever be termed "gourmet".

That was before New Yorkers Liz Alpern, Jeffrey Yoskowitz and Jackie Lilinshtein founded catering company the Gefilteria in 2012.

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Cooking up a storm in 2015

By Victoria Prever, November 19, 2015

Once upon a time, kitchens were simple - fridge, hob, oven, done.

Everything's changed. White goods are "intelligent" and there's a mindboggling plethora of gadgets - hot water taps with silly names, built-in coffee machines, steam ovens and even "domino" hobs.

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No kitchen nightmares for Ramsay’s Peled

By Victoria Prever, November 5, 2015

Gordon Ramsay is famed for his colourful language and unforgiving attitude in pursuit of culinary perfection.

When he appoints a young chef to head up the kitchen at his newest restaurant, you can be sure that the chef's skills will be top class and they'll be a tough cookie.

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Three mums who gave up their jobs to bake a living

By Victoria Prever, October 8, 2015

Since the first Great British Bake Off hit our TV screens in 2010, a career in cake has become everybody's pipe(d) dream.

JC Food met three mums who spend much of their working week elbow deep in flour, butter, eggs and sugar, to find out what it's really like.

Natalie Allen left a six-figure salary as a project manager in the City to bake.

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New flavours for Ottolenghi as he looks East

By Victoria Prever, September 17, 2015

Anyone who has cooked one of Yotam Ottolenghi's recipes knows they are not 15-minute meals. The ingredients won't all be in most home cooks' pantries. Sourcing them often entails a trip to a large supermarket or specialist ethnic grocer.

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Cutting a slice of the action

By Victoria Prever, September 12, 2015

With the wall-to-wall festivals now upon us, it has to be smoked salmon season. The luxury treat is a given for celebrations - how else would you end your Yom Kippur fast if not with a slice of challah topped with smoked salmon and a steaming cup of tea?

According to Lance Forman, owner of H Forman & Son, although smoked salmon is now a ubiquitous product, quality is on a downwards spiral.

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The new healthy - what's hot for healthy appetites

By Victoria Prever, August 6, 2015

Health food is no longer just for hemp-knitting hippies. Raw, organic, cold-pressed and gluten-free are all now buzz words. Food and drink in those categories are flying off the shelves.

Several young entrepreneurs have spotted the trend and jumped on to the wave before it peaks.

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Where to find Israel's top tables this year

By Victoria Prever, July 31, 2015

Israel used to be the last place you would choose for a gourmet break. Now it's a nosh fest.

With most holidays only a week or two away, you'll want to plan your dining schedule before you hit the departure lounge. So JC Food has quizzed the foodiest Israelis we know on what's hot in the land of mahallabi and pomegranate molasses.

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Rise and shine - Menorca sparkles as a tiny holiday destination

By Victoria Prever, July 30, 2015

Unlike its Balearic siblings, Mallorca and Ibiza, Menorca isn't party central. But don't get the wrong idea - there's plenty to do at night-time on this tiny island, half the size of Hertfordshire and just 47km from end to end. Yet with 216km of coastline there are plenty of beaches.

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Barceló Hamilton

By Victoria Prever, July 30, 2015

The adult-only 160-room hotel was renovated when Barceló took over the property in 2012. It is built around an atrium in which there are two swimming pools and a restaurant in an old converted mansion. Bedrooms, all neatly modern in style, either face in or out to sea.

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How I became an artisan grocer

By Victoria Prever, July 10, 2015

Have you ever moaned about supermarkets pushing out smaller operators, and how all the interesting grocers have pretty well disappeared?

If you have, then how many of us have done anything about it?

North-west Londoner David Josephs, co-owner of four greengrocery/grocery stores has, and is determined to promote quality produce from artisan producers.

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