Wine expert David Rhodes shares some wines with chef Alan Gonen. Trained in France Alan Gonen has run his own restaurant, worked in first class hotels and is about to travel to China to launch the kitchen for the Israeli Embassy.

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Chef Alon Gonen
Category: Food/Wine
Issue No. 162
 

Lisa Brink shares her recipe for this delicious dish together with the instructions for making home made chutney, a staple ingredient in South African cooking.

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SWEET N SPICY SLOW ROAST, TENDER BEEF
Category: Food/Wine
Issue No. 162
 

food and wine pairing

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Meat Your Match: Advanced Food & Wine Pairing
Category: Food/Wine
Issue No. 162
 

Tammi Forman shares her family recipes in this comprehensive cookery book that she has compiled from her own experience of cooking for a family suffering from numerous allergies.

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Cooking for an Allergy-Free Lifestyle
Category: Food/Wine
Issue No. 161
 

David Rhodes gives some good advice on how to save money on wine when eating out at a restaurant. He explains how the "corkage"system works, where diners can bring their own bottle of wine to drink with the meal.

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Corkage: An Insider’s Tip on Saving Money on Wine
Category: Food/Wine
Issue No. 161
 

In his article David Rhodes writes that the Golan Heights and the West Bank are not accepted wine regions by international bodies. As a result overseas wine drinkers will have a challenge finding quality Israeli wines that are specifically labeled of where they come from. Local and overseas visitors who are in search of good wines should also visit these wineries: in the Golan - Golan Heights Winery, Pelter, Odem Mountain, Chateau Golan, Assaf; and in the Shomron – Psagot, Tanya, Domaine Ventura, Gvaot, Gush Etzion.

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WINES ON THE WRONG SIDES OF THE BORDERS
Category: Food/Wine
Issue No. 160
 

Something is Brewing and Harley Zipori gets us into the spirit. If you haven’t heard of the Israeli Microbrewery Revolution, you’re about to discover it in this article. It is all about beer…not just any beer...but beer produced in small quantities, hand crafted with premium ingredients using classic brewing techniques.

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WHATS BREWING   The Israeli Microbrewery Revolution   Anglo Breweries in Israel
Category: Food/Wine
Issue No. 160
 

This striking Summer Fruit Salad in Crushed Berry Syrup is virtually as easy to prepare as a tray of plain watermelon, but it elevates this simple dish to give it gourmet status. As it uses frozen berries, it is suitable for serving the whole summer through, and the fact that it's pareve makes it the ultimate finale to a Shabbat meal or barbecue.

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SUMMER FRUIT SALAD IN CRUSHED BERRY SYRUP
Category: Food/Wine
Issue No. 160
 

The amazing story about an Ethiopian woman whose myriad abilities and courageous determination to overcome overwhelming obstacles, are revealed by Barbara Abraham in “A Long, Long Trail to Almaz’ Ethiopian Restaurant.” Almaz 's journey of life from being married at 14 and mothering 6 children led to being involved in emigration work from Ethiopia under the auspices of JOINT, and finally arriving in Israel where she established a restaurant specializing in the delicacies of Ethiopia.

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A long, long trail to Almaz’ Ethiopian restaurant
Category: Food/Wine
Issue No. 159
 

If you ever wanted to learn why oak-aged wines are so appreciated, David Rhodes unveils this enigma. “Uncorking the Mystery of Oak Aged Wines,” will have you heading for the nearest wine bar to taste the spirit. Discover why the most appreciated of such wines come from the USA and France and why Israel is joining that prestigious group.

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Uncorking the Mystery of Oak Aged Wines
Category: Food/Wine
Issue No. 159
 
 
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