Victoria Prever

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Registered: 29 May 2008

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  • RE: Rolls of honour: our bagels taste test

    "I think the members of the judging panel would be proud of the city of Bath - a bagel shop there (The Whole Bagel) would have commanded some high scores! If they ever get a chance to visit, I recommed(...)" klmklm

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POSTS BY VICTORIA PREVER

Fig, pistachio and olive tapenade

By Victoria Prever, January 29, 2015

This chunky relish is packed with strong sweet and salty flavours - an umami-burst in every mouthful. You can swap the figs for dates if you prefer their toffee-like smoothness to the grainy texture of the figs.

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Experience a taste of heaven

By Victoria Prever, January 22, 2015

'It's a Jewish wine tasting - people come to eat," quips kosher caterer, Arieh Wagner, one of the co-founders of the Kosher Food and Wine Experience (KFWE).

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What we will be eating in 2015

By Victoria Prever, January 16, 2015

2014 was the year Israeli chefs showed they really had arrived in kitchens across the world. We also saw the kosher pop-up come of age.

So what's in store for the next 12 months?

JC Food asked the movers, shakers, stirrers and bakers of our food world to share their thoughts on the coming year:

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How to take the no-sugar challenge

By Victoria Prever, January 8, 2015

Sugar is nutrition's public enemy number one - and the start of a new year seemed the time to reduce my family's high sugar consumption.

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Meet Mr Greenand his recipe rehab regime

By Victoria Prever, January 8, 2015

As January rolls around, how many of us resolve to lose the surplus pounds we gained over Chanucah? And how many of us are again shedding weight we took off this time last year?

Someone who knows plenty about losing weight, but also as much about keeping it off, is TV chef and host, Daniel Green, who grew up in Radlett, Herts, but is now based in Minneapolis.

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"Food became the enemy - it took overmy life"

By Victoria Prever, November 23, 2014

Like most of us, Lisa Roukin loves to eat.

"My world revolves around food. As a child I spent most of the time in the larder - arranging the shelves, and having a snack here and there," smiles the chef and cookery teacher.

This led to a struggle with her weight from the age of seven to 13 - when she weighed in at 180 pounds. "I weighed as much as my father.

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Israel's galloping gourmet

By Victoria Prever, November 19, 2014

Yochanan Lambiase is a man on a mission.

His dream? To make kosher food gourmet - Michelin-starred Mehadrin.

"I want to turn the kosher food industry into something global, which will reach the highest levels of gastronomy."

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Fancy a feast? Well, just foragein your fridge

By Victoria Prever, November 7, 2014

Ashkenazi food has its origins in practicality. Cooks with meagre provisions would transform stringy cheaper cuts of meat into tasty tenderness or feed a family on a tiny smidgeon of herring by chopping it with more frugal ingredients.

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Saying it with new flours

By Victoria Prever, October 30, 2014

How many teenagers can boast of writing a cookery book?

Thirteen-year old Olivia (Liv) Daly has penned not one, but two volumes of recipes. Only a handful in the first book, but nonetheless, an impressive feat for someone of her tender years; and even more remarkable as she is on the autistic spectrum, having been diagnosed with Asperger's Syndrome.

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On the trail of stuffed monkeys

By Victoria Prever, October 23, 2014

When our Eastern European forefathers disembarked at St Katherine Docks and walked up the Minories to Whitechapel, one of the first things they would have seen was the food they were used to eating back home.

"The pavement in front of Whitechapel Station was lined with Jewish food stalls," explains Maureen Kendler, lecturer on Jewish history at LSJS, JW3 and the LJCC.

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The perfect time of year for stickies

By Richard Ehrlich, September 21, 2014

People in the wine biz do not refer to sweet wine as “dessert wine”. They may call it “sweeties” or “stickies”, informally. But they know that sweet wines – defined by EU law as those containing over 45g of sugar per litre — are not necessarily at their best when consumed with something sweet at the end of a meal.

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Pudding duels and plenty more Yotam

By Michael Leventhal , September 11, 2014

Linda Dangoor has challenged Zest’s flamboyant head chef, Eran Tibi, to a mahallabi cook-off. Iraqi-born Dangoor will be launching a new edition of her cookbook Flavours of Babylon at London’s JW3 on September 18, and has thrown down the gauntlet to Tel Aviv-born Tibi, who has accepted. Details at www.jw3.org.uk.

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On becoming a bread-winner

By Victoria Prever, September 4, 2014

Who doesn't love bread? One of our most prized staple foods - it even has its own Sabbath blessing.

Some are so passionate about it they have made it their livelihood.

Tami Isaacs Pearce is addicted not just to eating but to baking the fine chewy stuff.

"I love the fact that with flour and water you can actually make something so nourishing and comforting."

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More feasts for fressers

By Victoria Prever, August 28, 2014

Not many people can make gefilte fish look good.

Lisa Goldberg, Merelyn Chalmers and the other members of the Monday Morning Cooking Club (MMCC) - Natanya Eskin, Lauren Fink, Paula Horwitz and Jacqui Israel - have managed it in their second charity cookbook - Monday Morning Cooking Club: the feast goes on.

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I make it, but I can't touch it

By Victoria Prever, August 11, 2014

Phil Jones is the largest producer of kosher wine in New Zealand and owns the only kosher winery in America's Pacific North West. He is not permitted to handle his wine as he is not Jewish.

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