After travelling the world, I returned to Israel and studied pastry in Israel's largest culinary school. I may have started my path in the kitchen as a pastry chef, but I was drawn to the other side of the kitchen quite quickly.
After working with the Machneyuda group followed by launching one of Israel's finest boutique hotel, I settled in the UK and have worked with renowned companies such as Jamie Oliver and Tony Page.
For me, food is a way to connect to people, exploring and discovering new realms.
Born and raised in Israel, I was fascinated by cooking ever since I was a little boy. I still cannot say who was a better cook - my mum or my grandma - but they both taught me a lot.
After travelling the world, I returned to Israel and studied pastry in Israel's largest culinary school. I may have started my path in the kitchen as a pastry chef, but I was drawn to the other side of the kitchen quite quickly.
After working with the Machneyuda group followed by launching one of Israel's finest boutique hotel, I settled in the UK and have worked with renowned companies such as Jamie Oliver and Tony Page.
For me, food is a way to connect to people, exploring and discovering new realms.
A deliciously versatile recipe with serious no-waste cred
November 25, 2022 09:0040g olive oil
1 onion, chopped finely
500g minced lamb
360g vacuum-packed chestnuts,
2 tbsp finely chopped sage leaves
2 tbsp finely chopped rosemary leaves
2 tbsp finely chopped parsley
1 medium orange, zest and juice
50g dried apricots, chopped
2 tbsp runny honey
175g challah, torn/cut into 2cm cubes
Salt and pepper
Sage leaves, 5 - 6 (optional)
Olive oil, for frying