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 In Season hazelnutsEqually at home in sweet or savoury guises, hazelnuts always feel a…Read More In Season onionsDon’t under-estimate the ever-present onion, says Jess Murphy. Read More Give a man a fish… CaviarCaviar: pure luxury or controversial and ethically dubious? Martin…Read More Kindred spiritsAt Cardrona Distillery, chef Jack Foster proves that food and spirits…Read More PrevNext