Kosher food. Photo: AJN file

DALIA SABLE

KOSHER consumers will be able to tuck into a whole feast of information when Kosher Australia releases its Food Guide 2010.

Featuring hundreds of new products, the booklet includes an extensive list of locally produced, kosher-certified and mehadrin -– the most stringent level of kosher supervision -– items.

For the first time, and in an attempt to make keeping kosher easier, the Melbourne-based kashrut authority has also created sections on setting up a kosher kitchen, separating challah when baking the loaves and how to make crockery kosher, including tips on tovelling (kashering) dishes in a specific mikvah.

The guide also includes advice on how to adequately check fruit, vegetables and eggs for blemishes or deficiencies that may render them treif.

A list of blessings appropriate for each food type and an updated travellers’ guide for the rest of Australia and for South-East Asia also features in the new booklet.
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A WHOLESOME and well-balanced lunch box is crucial for your kids to get through an active school day. With seven kids between them, the Raizon sisters suggest a sandwich alternative and a healthy, homemade snack.

Eggy fried rice

Ingredients

2 cups cooked rice
(white or brown)
1 tbsp olive oil
1 onion, finely chopped
1 clove garlic, crushed
2 eggs, lightly beaten
3 tsp soy sauce
½ cup frozen peas

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Showcasing kosher food. Photo: AJN file

AJN STAFF

KOSHER foodies will have the opportunity to sample the latest products and innovations later this month.

Eskal KosherFest Australia 2010, Australian kashrut’s trade fair, will take place on Sunday, February 14 at St Kilda Town Hall, with organisers expecting around 5000 people to pass through the doors.

The exhibitors will include Australian manufacturers, importers and retailers of kosher foods and beverages.

Josh Bartak, head of the exhibition’s organising committee, said the event allows those in the industry to use their stands to demonstrate and explain the development of a particular product or company.

“KosherFest gives manufacturers, importers, distributors and retailers of kosher products the opportunity to showcase their goods in a fun, family-friendly environment.”

Organisers have added rides to entertain children, while parents and grandparents can enjoy food samples and live cooking demonstrations, Bartak said.

Organisers are emphasising the broad appeal of kosher products beyond the Jewish community, and quote figures from the Israel Trade Commission showing that the potential market for kosher foods in Australia is more than one million people.

Kosher products have attracted interest from Hindu, Muslim and Buddhist communities, as well as vegetarians, vegans and those with special dietary needs.

“This year, there is also a cheese and wine bar for consumers to rest and kibitz [chat],” Bartak said.

Among a diverse spread of 27 exhibitors this year are Fisher & Paykel, Yumi’s, Coles, the City of Port Phillip and health foods retailer Bodhi Kitchen.

KosherFest will be held at St Kilda Town Hall on Sunday, February 14, 10am-6pm.

Japanese pancakes. Photo: Peter Haskin

DELIA AND LANA RAIZON

IDEAL for a casual summer meal, Japanese-inspired pancakes are light, fresh and delicious. Best of all, they can be prepared ahead of time and simply warmed up in the oven.

Ingredients

1 cup flour
1⁄2 cup cold water
1 tsp soy sauce
2 eggs, lightly beaten
2 spring onions, finely chopped
1 large carrot, grated
2 cups finely shredded Chinese cabbage (1⁄8 wombok)
1 tbsp sunflower oil
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JERUSALEM — Israel recaptured the world record for making the largest plate of hummus, nearly doubling a record set in Lebanon less than three months ago.

About 50 Arab and Jewish chefs in the Israeli-Arab town of Abu Gosh prepared more than 3990 kg (8800 pounds) of the traditional Middle East spread on January 8.

The recipe included 2.5 tons of chickpeas, 1.5 tons of sesame paste and hundreds of fresh-squeezed lemons, as well as crushed garlic and olive oil.

The finished product was displayed on a huge satellite dish about six metres in diameter.

The Lebanese record of about 2040 kg (4500 pounds) set in late October broke the previous Israeli record.

Lebanon claims ownership of hummus, a traditional Middle Eastern dish, and accuses Israel of stealing the product and marketing it as Israeli, according to reports. Its exact origin is unknown, although presumed to be Arabic.

JTA

Chocolate balls. Photo: Peter Haskin

DELIA AND LANA RAIZON

Made from wholesome ingredients, these chocolate power balls are a delicious and healthy snack, which is perfect for the family. The recipe makes about 30 balls.

Ingredients
2 cups rolled oats
1 cup pitted dates, roughly chopped
½ cup shredded coconut
½ cup sultanas
½ cup natural almonds, roughly chopped
2 tbsp natural peanut butter (from nut or healthfood store)
1 tbsp cocoa powder
1 tbsp honey
1 tsp vanilla extract
2 tbsp water

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DALIA SABLE

PACKED with high-quality, organic ingredients, the newly kosher range of R W Garcia Tortilla Chips tastes just the way traditional corn chips should.

Approved by the Orthodox Union, the range is certified dairy. Available in thin white maize, blue maize, flaxseed with soya, veggie, and thai sweet and spicy, each packet contains organic, stone-ground corn combined with organic sea salt, vegetable powders and sunflower oil.

The chips contain no cholesterol or fatty acids and only minimal quantities of sodium.

They are free of gluten and trans fat, yet contain dietary fibre and protein. Available from health-food shops, kosher retailers and selected supermarkets, R.W. Garcia Tortilla Chips are great on their own, or with a favourite dip or salsa.

Inquiries: Real Food Distributors (03) 9338 4766.

DALIA SABLE

WITH a “unique, distinctive, homemade freshness and quality”, Blue Bay soft cheeses, probiotic drinks and yoghurts are now available for kosher consumers.

Made from high-quality, Mornington Peninsula pastures, a range of the company’s dairy products have been certified by Kosher Australia.

In Blue Bay’s range of cheeses, the breakfast cheese, Blue Bay Brinza, marinated cow’s and goat’s fetta, goat’s chevre, ricotta and quark -– a soft, white cheese -– have all been certified. Yoghurts and other similar products with certification include buffalo yoghurt, goat and cow kefir and smetana, or light sour cream.
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DALIA SABLE

AS the weather hots up, a cold snack is needed to bring down the temperature, and Igloo Zoo’s super-chilled yoghurt is just the snack.

Available in original, green tea and pomegranate flavours, the yoghurts have been certified kosher just in time for the warmer weather.

All natural and Australian-made, the yoghurts are 99.5 per cent fat free. They also contain live cultures, widely believed to reduce gastrointestinal infections, boost the body’s immune system, fight certain types of cancer and prevent osteoporosis.

Moreover, the live cultures found in the yoghurt break down the lactose found in milk, allowing many lactose-intolerant individuals, who usually experience gastrointestinal discomfort when consuming milk products, to eat yoghurt without the nasty side-effects.
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Spinach and feta filo. Photo: Peter Haskin

DELIA AND LANA RAIZON

As the weather warms up, lighter meals are in order. Simple and delicious, this Greek-inspired spinach and feta pie is perfect for lunch or dinner. Continue the theme and serve with a fresh Greek salad.

Ingredients
3 x 250g boxes chopped, frozen spinach, thawed and well drained
200g feta cheese
200g ricotta cheese
3 tbsp grated parmesan cheese
4 spring onions, finely chopped
4 eggs, lightly beaten
3 tbsp chopped parsley
10 sheets filo pastry
Olive oil spray

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