"Dafna welcomes us with a big smile and an inside out roll consisting of red tuna, campio (sweet Japanese pumpkin), cucumber, sweet potato and a lot of love…."Michal Zamrany took her troubled friend to Neto Sushi in the Haifa Mall, and was convinced that in the right circumstances, sushi is a healing food.
"With the festive décor putting us in a tropical winter vacation kind of mood, we decided to start with cocktails – a mojito for Liz and a concoction created by bartender Asaf (consisting of vodka, peach schnapps, and white wine) for me…" Rachel Wagner heads out for a night on the town and finds the city's hippest party venue at Banks in Tel Aviv.
"For the second quarter a dish of high quality shrimp with pepper and tehina arrive hot out of the oil. They all but disappear from our plates in less than a minute, leaving the sound of lip smacking in their wake…" Yuval Ofek check out the new location of Diana in Nazareth. The excellent quality is all still there.
"When pairing wine with grilled red meats, it is important to serve a relatively full bodied red wine which will hold its own and complement the dish. With the kebabs, I would recommend trying a wine with some spice to it…" Yonatan Sternberg classes up your barbeque with a to z on backyard grill wine pairings.
"The meat is probably the highest quality I've ever eaten, and Asaf, who lived in Texas for a few years, and knows his meat, agrees with me. A thick cut, perfectly seasoned, and so juicy it hurts…" Michal Shai lays bare 2C's attractive lunch special, with the top quality food and the winning panoramic view.
In addition to providing me and countless other Tel Avivians with no work homemade meals, including dishes like gondi (chicken and chickpea balls spiced with cardamom) and dolmeh (cabbage rolls), Shehrezad will plan your entire event for 15 to 1000 people…" Rachel Wagner takes the lazy way out of Friday night dinner and learns how Shehrezad can make life even easier.
"Another one of my favorites is Tzora’s “Or” dessert wine, try serving it with a ripe peach tart and see if your feelings towards dessert wine remain the same…." Yonatan Sternberg guides us through the best Israeli white's for every pocketbook.
"Crumble is a dish that you can eat for an entire evening. Cider, apples, pineapple, cookies, and ice cream all come together to create a dessert that wows you from the first bite…" The high-techy design and unique food at Air Café made Nadav Avidan feel he'd gone back to the future.
"I went for the seafood risotto, while my companion kept her feet firmly planted on dry land with the veal filet. Much to my surprise and delight, the seafood risotto was more seafood than risotto…" Boccaccio, an Italian restaurant in Tel Aviv, teaches Rachel Wagner what it takes to stand the test of time.
"When asked about food and wine pairing, my first response is usually to ask for a budget…I then inquire as to the style of the meal and the dishes served (BBQ, fish, dairy, roast etc.). Finally, the most important factor is the drinker’s personal taste…" Yonatan Sternberg offers red wine recommendations for every budget this holiday season.
"Dark, almost garnet in color, this full bodied cab suggests appealing aromas of dark fruits, particularly plums and black cherries with hints of pepper and thyme in the background. Try serving these reds alongside a juicy beef tenderloin steak or with lamb dishes." Yonatan Sternberg samples a couple Binyamina reds at a pre-holiday family gathering.
Gifts are not just fun to receive, but also to give. They're nice, they're considerate, they please your host happy, and if they can put a smile on your cranky old aunt's face – all the better. In honour of Rosh Hashanah, we have rounded up the best gourmet gifts in the country: wine and chocolate of course!
"Idan decided to finally overcome the temptation of a multi-scoop cup and choose just a single flavour for a milkshake. Apparently, white chocolate orange was the correct decision, as it disappeared while I was still only half way through my incredible pomegranate sorbet…" Zeisale, Rachel Wagner's favourite new Tel Aviv ice cream shop, throws a holiday party this Friday the 26th!
"The next course was probably the most interesting one, reminding me of a painter’s pallet. Bright yellow polenta, black olive tapenade, blue cheese, a poached egg and cream of peas, were placed in separate mounds on a large white plate. This dish offers a peek into the chef’s talent…" Yonatan Sternberg rediscovered the wonder of Chef Shalom Kadosh at Primavera in Jerusalem's Sheraton Plaza Hotel
"I luxuriated in the 300 gram entrecote floating in a rich pepper cream sauce together with an excellent gnocchi. The steak was juicy and the gnocchi melt-in-your-mouth soft…" Instead of heading to his in-laws, Daniel Rom ate a slightly alternative Saturday night meal at Café Masada on the Tel Aviv Boardwalk
"This Rosh Hashanah, traditional treats get gussied up with the likes of a Ginger and Spice Honey Cake, the "Bee Sting" Brioche, a Chocolate Chip Honey Cake, and, of course, grandma's classic honey cake." Rachel Wagner satisfies her sweet tooth with a special delivery from Shemo in Ramat Aviv.
"A general rule is that the wine should be sweeter than the food it is served with, a perfectly ripe peach is often referred to as the ideal partner for many dessert wines." Yonatan Sternberg introduces his friends to the wonderful world of dessert wine.
"The meant was tender, and in general, a treat for the palate, so much so that it inspires great indecision as to whether or not to finish the dish knowing full well that it means you won't be able to eat another bite for at least a week." Shir Kidan, an Indian food virgin, got herself a thoroughly favourable first taste and learning experience at the kosher Namaste restaurant in Ashdod.
"The eggplant ravioli was excellent, uniform dumplings of fresh pasta dough filled with smoky roasted eggplant all covered with a rich kashkaval cheese and cream sauce…" Yonatan Sternberg catches up with an old friend at one of his favorite Jerusalem cafés.
"Famished at nearly 10pm, we had to decide if we'd prefer the truffle or blue cheese carpaccio. Cleverly, we chose both." Rachel Wagner – lover of raw food – makes good on a promise and enjoys a night out on Tel Aviv's alternative bar scene.
"Then, the king surprised us with the masabcha, made of hummus, tehina and served warm, seasoned with house special herbs, including lemon, garlic and an assortment of other secret ingredients…" At Hummus King Asli's kingdom in Rishon Lezion, Riki Elazar puts her eating capacity to the test.
"Once a month the winery invites wine lovers to join the vintners and winemaker, and head out for a tour of the vineyards, followed by a tasting session of some of the top wines. When I heard about this unique program, I immediately called up to reserve a spot." Yonatan Sternberg wanders around the Samson Mountain's terroir, tasting the fermented fruits of the land.
"I had planned on us splitting the starters, but the hostile takeover of the chorizos by the younger element at the table changed the plan…" Advah Gan Stav took her little 'Indian' to sample a bit of meat at El Gaucho in Petach Tikva. Perhaps 'a bit' is not quite the right description.
"While cooking Shabbat dinner last week, I suddenly realized that I was completely out of wine…luckily my neighbor had a couple recent white wine purchases on hand… and I was excited to hear that one of them was from the Pelter winery." Yonatan Sternberg's neighbor saves dinner with a couple 2007 selections from Pelter and Ramat HaGolan.
"Dinner at Pausa is a truly unique experience. Not only was the food fresh, delicious and inventive, but like our fellow diners, an 'eaten everywhere' somewhat restaurant weary crowd, we had been searching for something special." Rachel Wagner heads north and reveals a gem of a gourmet retreat in Israel's Northern Galilee.
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