by David Rhodes
Drink Up! Take The Wine Trek where David Rhodes explains
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about the wine you are drinking, the grape from which it originated and the geographical region where it was produced. From the Old Wine Regions of France, Italy, Spain and Portugal to the ‘newer ones of Israel, Australia and South Africa, it’s a stimulating journey.
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by Nira Schneider
There’s fast food, slow food, good food and other
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foods; but how about raw food? The Qualities and Wonders of Raw Food are explained by Nira Schneider: foods which originate in nature, are healthy and tasty and include fruits, vegetables, grains, legumes that are not processed, cooked, baked, fried, or roasted.
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by Lydia Aisenberg
A fruit described variously as an aphrodisiac, fertility
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source, Satan’s Apples and the devil’s testicles is most certainly a subject of interest. Lydia Aisenberg reveals the secrets of the mandrake plant in Fruits of Love and Labor, which has been mentioned as far back as Biblical times.
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by Lisa Brink
Oven Baked Sesame Chicken Schnitzel Strips is an easy-to-make,
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healthy and delicious recipe. What could be more perfect, especially as the schnitzel dish is baked and not fried.
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by Shari Mendes
Compounds known as limonins in the cells of citrus
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fruits have been shown to help reduce the risk of cancers of the mouth, skin, lung, breast, stomach and colon. Shari Mendes presents a recipe for Lemon Olive Oil Cake which she says is another way to make lemons delicious!
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by Gili Karev
Gili Karev tells us about eateries and bars for those
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on a low budget, where one can spend time in good company, be entertained and enjoy drinking and eating a good dish in Tel Aviv, the city that never sleeps.
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by David Rhodes
Wine expert David Rhodes shares some wines with chef
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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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by Lisa Brink
Lisa Brink shares her recipe for this delicious dish
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together with the instructions for making home made chutney, a staple ingredient in South African cooking.
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by Tammi Forman
Tammi Forman shares her family recipes in this comprehensive
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cookery book that she has compiled from her own experience of cooking for a family suffering from numerous allergies.
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by David Rhodes
David Rhodes gives some good advice on how to save
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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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by Harley Zipori
Something is Brewing and Harley Zipori gets us into
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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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by Lisa Brink
This striking Summer Fruit Salad in Crushed Berry Syrup
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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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by Barbara Abraham
The amazing story about an Ethiopian woman whose myriad
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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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by David Rhodes
If you ever wanted to learn why oak-aged wines are
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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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