With 176 years of nosh under our belts, JC Food has finally sat down at the virtual table of 21st century foodies to share favourite recipes, exciting edibles and no-brainer nosh. Where I’ve been eating, what I’ve been cooking and the latest food trends — it will all be here.
As JC Food Editor aka The Fresser, I’m delighted to be breaking challah with you. Life is always better over a bowl of chicken soup or a salt beef sandwich, and eating is one of life’s great pleasures. It has always been one of mine.
I was born a fresser. A greedy baby who sang as my mother spooned Farley’s rusks into my (bird-like) open mouth. At family simchas, snacks had to be moved from low tables out of my reach, or they would be hoovered up by me, the scavenging toddler. Embarrassing, but a true badge of my fresser status.
Despite my love affair with all things edible, I initially chose a career in law (like the nice Jewish girl I am) but the yearning to work with food grew too strong and after eight years practising as a solicitor, I signed up for the year-long Professional Chef’s Diploma course at Leith’s School of Food and Wine. Following that, I wrote restaurant reviews for a local paper and taught others to cook.
Armed with the confidence to cook whatever I want, I’ve never looked back. So join me and JC Food on a journey as I share recipes, investigate eateries, test gadgets and spill the beans on the secrets of a heimische kitchen. It doesn’t have to be Jewish, but it helps. Whether we dine out, try out new flavours or cook up a storm, the world is our fish ball. From traditional feasts and grown up dinner parties, to the food I place on the table for my two primary school age children — whilst battling constantly against the evil sugar —there’ll be plenty of food for thought.
So stick around, loosen your belt — no one ever goes hungry on my watch.
