WE EXPLORE CULINARY ROOTS & INNOVATIVE IDEAS IN THIS EXTRACT FROM TEL AVIV BY NENI. Edited extract reproduced with permission from Tel Aviv by NENI. RRP $55, published by Murdoch Books. Photography by Nuriel Molcho. Serves: 3-4 as an appetiserFISH–EGGPLANT KOFTAS Makes: 4 bunsLEEK BUNS Serves: 4 as a main dishPANEER CURRY WITH PRUNES Serves: 4 as a main dishSTEWED CABBAGE WITH GOAT’S CHEESE & CHIMICHURRI Serves: 4 as an appetiserFISH BURIKAS WITH SQUASH HARISSA Serves: 4-6GREEN SHAKSHUKA SEE MORE FROM CUISINE Cocktail HourHosting friends and family for sundowner cocktails is one of summer’s…Read More Great KaiIn The Kai Cookbook, chef Jess Murphy celebrates the best of her…Read More Cherry RipeBen Bayly visits a Cromwell cherry orchard to discover how the power…Read More In Season ChocolateJess Murphy is chock-full of ideas for chocolatey Christmas gifts. Read More PrevNext