Opa!
Gaby! Come, come!
Come, Gaby, come.
Is this a good enough place for you?
Wow.
Okay, let’s do breakfast.
Let’s do breakfast.
Breakfast.
(door shuts)
Okay, if you are a man,
you have to do it in with one match.
One match.
Wow.
(sticks snapping)
(man blowing)
(men laughing)
And wine, wine. I need wine.
I just got the
zucchini from the garden.
Let’s open this.
I brought us plates.
Okay.
Wine.
Bottle of wine.
I can see that.
This.
Very nice, that.
Wow.
And chili peppers.
And olive oil.
Wow.
And olives.
And salt.
Take some cheese that we bought.
Some goat cheese. Open them.
I can’t.
Oh, no, no, no
you cannot do all at once.
You’re right.
Some things are more
important than others.
Apricot jam.
From my trees.
And that’s it.
Onions, do we want onions also?
Let’s do eggs and zucchini and onion.
Isn’t that a beautiful
noise in the morning?
Yeah, it’s the best noise.
It’s the best noise.
(wine pouring)
I’m thirsty.
It’s a nice Grenache, Barbarian Syrah.
(glasses clang)
(light mandolin music)
One of my favorite breakfast wines.
What can I do to help?
Open the cheese from the packages.
I put onions into the tray.
(metal thuds)
and I’m just chopping them very coarsely.
And I will add some olive oil
(oil sizzling)
The zucchini from the garden.
Ah, you see?
You just picked it here?
Yeah and I got some
marjoram from the garden.
Add some chili.
Salt.
I just added the grapevine and margoram
and green chili pepper.
And we are going to do
a nice breakfast with
those beautiful eggs.
Opa!
Single handed.
The best to cook in nature, no?
In the vineyard.
And to drink your wine.
It’s better than working.
(mandolin music)
Okay.
Wow, good cheese.
You know Coluche the French comedian?
There’s a scene, he’s
dead a long time ago but
there’s a scene when they’re
sitting and eating like this
and he’s looking and saying,
“On n’est pas le plus malheureux.”
(We are not the most misfortunate)
So this is very appropriate.
Yeah.
We’re not the most miserable.
No. On n’est pas.
(We are not.)
Wow.
Okay let’s eat.
(mandolin music)
I will use the bread as a fork.
Actually it’s nice with the grapevine.
Grapevine leaves.
Good egg.
Cheers.
(glasses clanging)
Keep doing this wonderful wine.
(men muttering)
Look, look, look, look, look.
The ants started to
take the cheese already.
It’s nice to be in the
nature because you share
your food with all the animals.
It’s amazing.
Yes.
Gaby, I wanted to ask you something.
I stopped matching wines to foods…
…a long time ago.
I just drink what I love
and I eat
and I choose
erratically.
I know a little bit about
how you cook and it’s a
it’s a nightmare for sommeliers to match.
A nightmare?
Very difficult.
Israeli cooking in general
and your cooking
definitely so,
but as you can see, we’ve
been drinking white.
This is a perfect wine for this.
Went very well with this.
Even better than the Rosé.
Even better than the Rosé,
the rose is really nice
for that.
We gotta maybe drink
the red.
What is in your red?
This is a blend of very,
Mediterranean blend of
Syrah, Grenache and Mourvedre
with a little bit of Barbera in it.
What I like about this wine is
you can find it in many of the, sort of,
top restaurants in Tel Aviv but
also in simple restaurants.
Which is, to me, very important.
(men laughing)
Cheers.
(glasses clanging)
This is very much like
your Galilean cooking.
Very spicy.
Wow.
Very rich.
Very,
you know, you want to
cuddle it a little bit.
And you want to eat pepper with it.
And you want to eat pepper with it.
You want to eat pepper with it.
Taste the pepper with it.
Yes, Chef.
Renowned chef, baker, and cookbook author celebrated as the “Godfather” of modern Israeli cuisine, Erez Komarovsky takes viewers on a journey to discover the roots of his Middle Eastern cuisine. Starting from the bustling markets of Tel Aviv, Israel to his blissful home in the North Galilee, Erez teaches viewers how to bake his “flowering” Challah and Pita breads, plus his signature dishes including Lamb Kebabs, Hummus Mezze with Falafel, Harissa Chicken, Fish Crudo and more.