Israel has an eclectic population with diverse cultures; however food is a culture that can be experienced by all. Israel’s northern region is a beautiful mountainous range, separated and known as the upper and lower Galilee. A lush land full of food that has matured from small beginnings into the fruit bearing trees, vines, wild herbs and edible flowers synonymous with the area and grown, foraged and picked by the locals for its freshness, taste and nutritional value. A world apart from the culinary capital of Tel Aviv where highly acclaimed chefs produce gourmet food as works of art on the plate, the food from the north is rustic, homely and cooked straight from the ground. Galileat, the brainchild of an Australian chef, Paul Nirens, who moved to the north of Israel over 30 years ago. Paul trained in one of Israel’s leading culinary schools before managing commercial kitchens in a competitive profession. Whilst selling locally crafted gourmet foods, he found an opportunity in the untapped market of intercultural activities in the Galilee, through food. …