Who are Team “tikochel”? (lunch box)

Afik Gabay, a photographer from Tel Aviv. Graduate “Camera Obscura” and “Minshar art school”, started taking pictures during his work for bagels chain ​​ in London.

He worked as Fashion photographer until he realized that Food photography is the right way and represent the true love of photography and then comes the real connection that shows the art of food documentation.

Ines Shilat yanay, a chef from the north Graduate School of Media, came from combination of Italian and Tunisian cuisine; fell in love with the art of cooking since childhood.  After the army she spent several months in Paris and studied the field of baking and dough, over the years began to study and specialize in kitchens from different countries and now also runs cooking classes voluntarily for young people with special needs and also in sign language.

In 2011 Afik met Ines that was in writing stages of her first cookbook and was looking for a “person to record her food as she would like people to really see it”

The first project was launched when Ines  is responsible for the recipes and Afik on dish design, decor and photography.

With every picture that created for the cooking book they realized that the road for a joint blog was only a matter of time.
When the emphasis is on a food blog that connected to earth, nature and traditions and encapsulates it all to a picture “just like it should be showed”

Check out lunch box’s blog –


The way nature planned – A post from Tik Ochel.

Both of us are in the car, outside a very wintry day and we are on the road to Zefat  ,Afik say that it  “feels like Tuscany”, and it did : curves of the road are drowning in green on both sides of trees, flowers and many, many vineyards of the wine.

Countless directions led us to the old streets of Zefat And it felt like we were on a comedy movie when we found ourselves a few times arriving after many rounds to the same point..

We probably should have started the story like this:

On Karmiel- Zfat road you take the left turn to Zefat and than continue straight on the road (do not take the right turn to Zefat).
After a few minutes you will find yourself in “Dalton Industrial Park “There you’ll find a charming place called: “Adir  Winery Visitor Center  “.
When we got there we met Yossi Rosenberg one of the owners of Adir winery.

Adir winery is a family winery that existed since in 2003
Their wines are produced from grapes grown in “Ben zimra vineyard”.

These vineyards were planted during the ’80s and ’90s in an elite part of the Upper Galilee and enjoy the best combination of quality land and weather conditions that make vintage wines: Cabernet, Shiraz, Mount Edmond, Port and “a” that will be launched soon – it is a bland ” of Cabernet Shiraz and Sauvignon (we recommend it), now combine it with milk, amazing goat cheese ( feta, Zefat cheese, sour cream, Tom, etc. ..) And ice cream that is so delicious also produced on Adir winery and you get a total experience: wine tasting combined plates of cheeses, meals and desserts all of them made by “Adir winery& milk”

“Wine is an experience and we believe that everyone should experience the taste” Yossi tells us  and all we have left  is to thank Mother Earth for all the good that she sends us and regret all the way down from Zefat  to Karmiel that we have to leave “Tuscany”.

Adir Winery – Visitors Center: 046 991 039

Our recommendation to close a perfect  wintry day: two candles, a bottle of good wine and cheese fondue: 250g cheddar cheese, 250g  Tom cheese,  garlic clove, ½ cup of dry white wine, 4 tablespoons of crushed almonds, 1 teaspoon of cornflower  dissolved in one  spoon of water.

How to make the fondue?
Heat the wine and garlic and add the cornflower with the water, scrape all the cheese and add them.

Make sure that you stirring constantly until everything is melted, Put it in a special fondue tool with a burner, sprinkle with crushed almonds and serve with cut vegetables or crackers.

Great post from the guys at Tik Ochel.