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 Simple grainsSeemingly humble, rice plays a rich variety of roles on the Italian…Read More The Accidental ItalianHayden Phiskie brings all the flavours of Italy to Auckland, sharing…Read More 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 PrevNext