Join super-star chef Eran Tibi as he welcomes you to discover the upper limits of flavour and then pushes beyond them to create dishes more wonderful than anything you will have sampled before. Situated in amongst the best theatres in the nation, Bala Baya is the perfect place to energise your evening after taking in an exciting show.

Uludağ Gazoz ( colloquial often called uludağ for short) is a soft drink of the Turkish manufacturer Erbak-Uludağ İçecek A.Ş. located in Bursa. The carbonated lemonade (Gazoz) is also known in other countries. The band had left many known songs such as: “Roni”, “Ima Ve Dani”, “Te Ose Sharhoret”, “Tesha BaKikar” and many more. A long-time chef who once owned his own restaurant, Briga eventually found that as much as he loved to cook, he loved preserving fruits and translating them into wildly exotic sparkling drinks even more.World Archery Championships: Entries by country" (PDF). ianseo.net. pp.7–18. Archived (PDF) from the original on 25 September 2015 . Retrieved 26 August 2015. Have it anytime,” says Hillel. “Israel is hot. You are right by the beach; [gazoz] would be like your cold Budweiser but a little healthier, and it definitely looks better.” Gazoz smager lidt anderledes end andre sodavand, da den ikke er nær så sød og derfor har en mere frisk og frugtagtig smag. Den smager let og perlende og går derfor rigtig godt sammen med et måltid - men den kan selvfølgelig også nydes alene, som en tørstslukker på en varm sommerdag. Prepare the fruit: Slice the fruit into 1-inch wedges (remove the cores, stem and pits); you should end up with about 1 1/2 pounds cut fruit. If you’re using fruits that might turn brown (such as apples, pears, quince, etc.), drop them in a bowl filled with a mixture of 90 percent water to 10 percent lemon juice as you slice them. These are the basic proportions to follow when building a simple gazoz. Master this, and every glass will be your creative playground.

Elsewhere in Tel Aviv, chef Eyal Shani serves gazoz at his popular restaurant Miznon, where it accompanies the meat-stuffed pitas and roasted cauliflower heads he’s known for. His rendition sits somewhere between Briga’s and the drinks of past generations, mixing seltzer with a syrup from a small producer that comes in flavors like apricot, raspberry, apple, and grape. Shani just opened a branch of Miznon in New York this week. The opening menu appears to be gazoz-less, but the drink may be added later, a representative says. Mete Gazoz dünya ikincisi oldu!". Hürriyet (in Turkish). 18 February 2018. Archived from the original on 30 May 2018 . Retrieved 29 May 2018.

An authentic taste of Tel-Aviv in the heart of Central London

slices or pieces of fermented fruit, plus 1 to 2 tablespoons syrup from the fruit or milkshake syrup

Benny took me into the studio right around the corner from the shop were the fermentation magic goes down. The beautiful studio is filled with jars filled with all kinds of things, from fruits to herbs. Inside the restaurant, marvel at the genuine piece of Tel-Aviv we have brought into the city, from the Terrazzo tiles, the exact replica Eran made of his dad’s pita oven, to the Israeli wine and our speciality, the Gazoz. Loud and audacious Tel-Aviv diningHe won the silver medal in the Recurve Junior Men Team event at the 2013 World Archery Youth Championships in Wuxi, China. He participated in the 2014 Summer Youth Olympics in Nanjing, China, [4] in the 2015 European Games in Baku, Azerbaijan, [5] and in the 2015 World Archery Championships in Copenhagen, Denmark. [6] Gazoz won the silver medal in the Recurve Cadet Men event at the European Youth Cup Circuit 2015 in Klagenfurt, Austria, [7] and another silver medal in the Recurve Junior Men Team event at the 2016 World Indoor Archery Championships in Ankara, Turkey. [8] One of the oldest of which is six years old: the “Quince” is from 2017. A quince is a kind of apple that when cooked becomes pink. Benny thinks it is better the longer something is fermented. Some jars are fermented with sugar and water, while others are fermented with salt and vinegar. He also uses anaerobic fermentation and aerobic fermentation. Spices and chiles contain essential oils that dissipate over time, so the fresher the spices, the fresher the oils. When combined with simple syrup, their flavors meld to create the optimal finished product. If you’re using cloves, for instance, inhale deeply; the aroma should almost overwhelm you, a veritable spice bazaar under your nose. Try to get whole, not broken, spices, and make sure there is no sand, bugs or anything else that shouldn’t be there. Although no two gazoz concoctions are the same, Sussman highly recommends the “Milkshake,” a smooth vegan beverage made with nut-milk syrup cooked up from hazelnuts, sesame, peanuts and pistachios.