January – April 2017
During my travels to Israel I discovered a culture of people living truly in the moment.
Here, everything is unpredictable, and anything goes. People will cook the way they see fit and they won’t be constrained by rules or expectations. They’re bombastic and full of tremendous life and this is reflected in the way they cook.
The produce is flawless and the flavour unmatched. As a carnivore, I was most surprised by my satisfaction after each meal despite the vegetable-heavy dishes.
In the words of legendary chef Eyal Shani, Israeli food is not simple, it is pure.
Head Chef – Atlas Dining
Smoked Eggplant, Pistachio, Grilled Vine Leaves
Swordfish, Harissa, Peppers
Sweetbread, Chickpea, Tomato
Lamb, Brussels Sprouts, Black Cardamom