We explore culinary roots & innovative ideas in this extract from Tel Aviv by Neni.
Category: Issue 194
After a career spanning 25 years cooking in the USA, UK, Australia and New Zealand, I wanted to create a food ‘bible’ to celebrate some of the world’s great classic dishes; to share what I have learned working with incredible chefs, creating truly outstanding recipes.
Marc’s own education started on Réunion Island, from where his family hail, a small French overseas department east of Madagascar in the Indian Ocean.
... It might be a curry or the lentil ragu, reheated for the crazy weeknight rush when the family seems to dash from one sport practice to another.
It’s populist, versatile, reasonably easy to produce, generally appropriately priced and can be tailored to the taste of the producers or to reflect the flavours of its region. These are the reasons that led to the popularity of gin, which started its journey in 1751 on its way to becoming the world’s favourite spirit.
Citrus is definitely one of my favourite flavours, if not the favourite; a squeeze of lemon or lime can transform a dish.
Back in the first century, spices made up more than half of the goods imported to the Mediterranean from Asia surpassing the need for parrots, palm oil, cooks and eunuchs.
Trading of spices has been practised since antiquity through overland and maritime routes. It has built and destroyed economies and has come to represent both luxury and the everyday.