We explore culinary roots & innovative ideas in this extract from Tel Aviv by Neni.
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.
... 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.
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.
I’m not long home from my second trip to Sri Lanka so, with the memories still lingering in my mind of fragrant curries, sambol and appum (hoppers), it seems only natural that my recipes for this issue give a convincing nod towards the vibrant flavours of this island nation.
I’m a big believer in lunch. It is the reward for work well done in the morning and should set you up for the afternoon. Which is why at least once a week I step inside the dining room of Monsoon Poon.