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 STYLE & SUBSTANCEKristy Sze, the talented pastry chef at First Mates Last Laugh,…Read More In Season PassionfruitWrinkled and unassuming on the outside yet sharp, floral and tropical…Read More In Season kūmaraJess Murphy has cravings for kūmara. Read More Late-summer GreatsGinny Grant celebrates the nightshade plants – potatoes, tomatoes,…Read More PrevNext