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 The ties that bindFiona Smith remembers the inspiring women whose recipes shaped her…Read More Stepping upTom Hishon welcomes Stefania Palermo to take the lead at Kingi. Read More Sea GreensEdible algae and seaweed are making a big splash in the culinary…Read More In Season watermelonWhen the weather is scorching, watermelon is the ultimate cooler. But…Read More PrevNext