Israel’s cuisine is the fusion of the Middle East and its surrounding Mediterranean influences with the Sephardic and Askenazi styles of Jewish cooking, to produce creative, innovative modern food from the traditions of old. The Israel Good Food Guide is about allowing you to discover their culinary delights, in the hope that you will experience the foods, restaurants, chefs, produce and all things ‘foodie’ in Israel, to make your culinary tour the very best it can be.
The Palomar was brought to London in April 2014 by Tomer Amedi, head chef and co-owner of this new and exciting Middle Eastern restaurant. This informal eating establishment has become known by Londoners, Israelis and tourists as a recognised eatery for innovative,
Tel Aviv, the culinary capital of Israel is full of gastronomic diversity, due to the wanderings and innovative discoveries made by Israel’s hungry young chefs, as explored in Ruth Nieman’s latest article, published today on The Culture Trip. Exploring this eclectic group of chefs through their travels to Michelin starred establishments throughout Europe and the Far East and back to the vibrant metropolis of Tel Aviv, the array of assorted tastes and flavours can be found in their restaurants. Taste the authenticity of the individual chef’s styles in Abraxas North, Taizu, Raphael, Tapas Ahad Ha’Am or Nanuchka, where the unique style of Georgian cuisine, where meat is known to be the key ingredient, has been turned into a Vegan haven, where tofu, soya and legumes stand proud….. http://theculturetrip.com/middle-east/israel/articles/tel-avivs-eclectic-chefs-cultures-and-cuisines
Israel Good Food Guide’s Ruth Nieman has been exploring Tel Aviv’s Foodie markets in her latest article, published and currently editor’s choice in The Culture Trip. Each market has it’s own special vibe yet share the same intoxicating feeling of excitement, when roaming in amongst the stalls, shops and cafes…All Shuk Up…. Experience the atmosphere of the stalls spilling out onto the busy streets, the smell of roasting coffee beans pouring out of the cafes’ and meander through the cobbled streets, looking for the spices, baharat, cinnamon or cumin for cooking traditional Israeli food.
Tu B’Shevat, is marked in the Jewish calendar as a celebration of the sign of the early saplings and the beginning of the Spring. Known as the New Year for Trees, this festival is traditionally known as the festival of nature and marked by the planting of young trees across Israel and the involvement in ecological projects up and down the country. Tu B’Shevat is thought to be an agricultural festival with strong biblical roots and as with most Jewish festivals, religious or non, food plays an integral part. It is the fruits and grains native to the land of milk and honey that are significant on Tu B’Shevat and therefore it is customary to eat pomegranates, dates, figs, grapes, barley, wheat and olives, known as the 7 species from the book of Deuteronomy. Despite the heavy rains in Israel today, young trees are being planted and beautiful seasonal produce are being eaten, for today is Tu’B’Shevat and spring is in the air…..
“more than just soup….a Tel Aviv foodie winter” was written by Israel Good Food Guide’s Ruth Nieman as a foodie’s guide to winter produce in Israel and how they differ to Western countries. Together with the wondrous markets in Tel Aviv, where local produce can be found, recipes for artichokes and strawberries, the article also reviews Rustico, an Italian restaurant for all the family, that brings ‘a slice of Italy’ to Tel Aviv, with it’s warming winter pastas and risottos. To enjoy reading the full article go to: http://www.itraveltelaviv.com/articles/a-tel-aviv-foodie-winter This article was originally published on http://www.itraveltelaviv.com/”>www.iTravelTelAviv.com
Israel can take pride going into 2016, in the knowledge that four of it’s restaurants have made it onto ‘La Liste’, compiled for the worlds top 1000 acclaimed restaurants. ‘La Liste’ was invented by Antoine Ribaut, a French-American computer systems architect who compiled the data from many food sources and guides from 92 countries, including Michelin and Trip Advisor. With the help and support of France’s Foreign Minister, Laurent Fabius and the French Tourist board, the 1,000 restaurants were agreed and named, including Israel’s very own Herbert Samuel, Mul Yam, Manta Ray, and Helena. Herbert Samuel of 6 Koifman, Tel Aviv was ranked 643 and with it’s inventive menu of locally sourced ingredients and beautiful location overlooking the Mediterranean sea, is justified on all levels. Mul Yam, Tel Aviv’s highly acclaimed seafood restaurant was ranked 668, despite it sadly closing it’s doors back in July 2015, due to a devastating fire. Manta Ray, 703 Yehezkel Kaufman, also in Tel Aviv came highly ranked at 779, due to its stunning location on the beach, as well as it’s famous …
During the middle week of December, Haifa opens it’s door to one and all for the Festivals of Festivals, where cultural activities show no boundaries in embracing the festivals of Eid, Christmas and Chanuka in a celebration of co-existence. Amongst all the doughnuts and latkes on offer this year, the delights of Arab food is taking centre stage in the form of A-Sham, it’s meaning referring to the geographic area famous for the cuisine, the Levant area. Food on offer is being cooked by famous chefs including Atamna-Ismaeel, winner of the lasts year’s season of Master Chef, very popular now in Israel too. Dishes include Sfiha and Manakish, Levantine pizza-type dishes with dough bases as well as the more well known dishes of Kibbeh, Fattoush and Baklava. The Festival of Festivals is simply about bringing cultures together, and to my mind there is no better way than with the sharing of foods….
It’s that time of year; winter is upon us, darkness has fallen by late afternoon and we are looking to light the first candle in the menorah, for tonight we bring in the joyous festival of Chanukah. Chanukah is where we celebrate the miracle of light, when the Israelites found only enough oil to last for one night in the Holy Temple of Jerusalem, but through a miracle this last drop kept burning for eight nights. Therefore, every night for eight nights, we light a new candle in the menorah in celebration. Like most of the Jewish festivals, Chanukah is heavily associated with food and so to keep with tradition, we typically eat fried foods, such as sufganyiot otherwise known as doughnuts and potato latkes or pancakes, symbolising the miracle of the burning lamps. In Israel today, sufganyiot or deep fried doughnuts are a delicacy that are enjoyed by making yeasted dough, rolled into balls which ere then plumped up by inserting fruit jam into the middle and once deep fried, granulated sugar is sprinkled on top, giving rise to a sweet, sugary bun…..
Israeli born Tal Spiegel has two passions in his life…..shoes & pastries. As an innovative graphic designer and chef patissier living in Paris, he combines the two by designing beautiful colourful pastries to go with his stylish shoe collection. He has created an Instagram feed ‘Desserted in Paris’ which showcases his imagination for beautifully crafted pastries which he cleverly marries to his exquisite taste in footwear. Already the famous Paris patisserie chain Fauchon, has made it’s mark in Tel Aviv, with the opening of a large shop in Sarona, selling stunning pastries and the magnificent macarons that have taken Israel by storm and yet another major French patisserie Laduree, is set to open it’s doors in Tel Aviv early next year. Laduree was founded in Paris in 1862 and considered to be the most well known bakery in the world for producing the perfectly round macaron. In 1930 the patisserie realised that by sandwiching the two macarons together with a cream filling was the way forward and today from its main bakery in Switzerland, the innovative flavoured double beauties …