London: Told in puddings

Marzipan cake w sour cream and roasted plums @ Honey & Co

Lemon, Vodka and poppy seed cake @ Honey & Co

Custard doughnut @ St John bread & wine

Chocolate cherry bread (more likely a brioche) pudding @ Mishkin's

with Marshmallow filling, just so you know

Eaton mess. XL

A barrel of Meringues @ Maltby St Market

Vanila cupcake @ Ottolenghi

Bread Ice cream @ Dinner

Treacle tart @ Dinner

Afternoon tea @ The Wolseley

Scones included

Summer in Sataf

It is a well known secret that in the terraced slopes of Sataf,  10 km west of Jerusalem, indigenous fruit trees varieties are cultivated.  In season, the fruit cling to the trees and eagerly await to be picked and eaten free of charge; sweet, juicy and succulent figs in all shapes and colours, sweet and sour plums the size of cherries, wild prickly pears, bright clusters of sour sumac and the intoxicating anise scent of wild fennel flowers. 

The real secret is knowing where to find them...just follow the purple fig road.

 

TLV stills. In food

I recently took part in the making of a food documentary in Tel-Aviv & Jaffa

to be aired in the UK in the coming months.

This is a journal of the shoot, taken in stills.

Tel Aviv-Jaffa

The pomegranites

The Hummus

The Shakshuka

The Cauliflower

The slow cooked stews

The bread

The Tomatoes

And the figs

Korea at home

South Korea. In not so many words.

9 days of street food, Korean BBQs, local fresh produce, raw fish and seafood, plenty of chili, sesame oil and Kimchi Kimchi Kimchi. As is, fried and in soup. 

There were Pajeon (pancakes) and red bean paste, cuttlefish crisps (with peanut) and rice, because rice is all you really need at any given time be it a breakfast porridge served alongside a rice tea, cooked with chili, placed in soup, as noodles or in dumplings, sweet or spicy, as a cool drink or a sharp wine, in cakes or for dessert. 

Fish were a plenty: raw, dried and fermented, in soup, as snacks or as pancakes and it turns out one can never have enough of BBQ;  touch and go spicy hot grilled eel, pork, octopus, beef, chicken, clams and other mollusks were all, at one point or another, placed on a leafy green, slathered in chili paste and scrunched up to a green bundle of mouthwatering goodness.

I'd do it again and I'd do it right now.