Chocolate Matzah Torte
A deliciously rich, sweet, velvety ganache-filled torte with a beautiful crumbly, crunchy base.
This torte can be made parev or dairy, and we think it’s best served with single cream (when applicable) and fresh fruit.
Blood Orange and Almond Cake
Our team at Ta’amim have drawn inspiration from the Tu B’Shevat seder to create a beautifully moist blood orange, olive oil and almond cake, topped with fruit and a blood orange and cardamom syrup. Olives
Honey and Ginger Salmon with Asian Slaw
Earthy freshness from parsley, vibrancy from mint and refreshing aniseed notes from tarragon, all lifted with the zesty citrus burst of lemon, mean that this flavourful dressing (as the name suggests) works with everything. Almost. You may not want it in your tea, and it might taste a bit funny on chocolate mousse, but it can add vibrancy to meat, fish, vegetables, salads and even – if you’re feeling bold – fruit (as a sweet and tangy salsa or a melon starter)!
