New Jewish Cooking

Ok….so I came across this book at Borders, and don’t tell my wife but… I had to buy it. Purely out of interest. It is written by the head chef at Bevis Marks, a fine dining Kosher restaurant in London. The chef, Jason Prangnell, is a gentile like yours truly, and Bevis Marks is owned by Kenny and Susan Arfin who were kosher caterers. So you can see how it piqued my interest.

The sometime London based Australian food journalist Terry Durack, who as a reviewer is well worth his Fleur de Sel de Guerande, rates the restaurant highly – “The owners continue to pull kosher food into the 21st century in a likeable, accessible, and desirable fashion. Bevis Marks is a charmer.”

I will let you know my opinion on the book in a later post.

I wonder whether the market in Sydney could sustain a quality Kosher restaurant like Bevis Marks? Any thoughts?

Eat well

John

16 March 2010

“Dear John

We would like to thank you very much for all the hard work you put into making the Annual Yeshiva and Our Big Kitchen cocktail party at The Sydney Convention and Entertainment Centre such a success.

You and your team did an exceptional job, from the planning of the menu right through to the cleaning up of the two kitchens after the event.

It was a pleasure to host you and your staff in Our Big Kitchen for the proparation and cooking. Your team consistently set a very high example to all the other caterers who use the Our Big Kitchen facilities.

We, as well as our esteemed guests, were delighted by the quality and presentation of the food L’Amour prepared and we are looking forward to planning many more functions under the skill of L’Amour Kosher Catering.

Would you please pass on our gratitude as well to Sean for all of his hard work and his talent in the Kitchen.

May you continue to grow from strength to strength.

With warm regards”

Rabbi Dovid Slavin and the Our Big Kitchen family