Yotam's Mediterranean journey concludes in the country where he grew up - Israel. In Tel Aviv, he explores Israel's freshest produce, samples seafood with a twist and cooks alongside cutting-edge chefs. Yotam explores the national obsession with hummus and begins by making the popular Mediterranean dish shakshuka, where eggs are gently poached in a spicy sauce of tomatoes, onion and hot chili peppers. Tel Aviv enjoys an enviable coastal location, and a morning fish market provides the best catch for Yotam's next recipe, which is grilled fishcakes with a creamy beetroot and horseradish relish. Excited by Israel's abundance of fruit and vegetables, Yotam travels to a remote farm to pick one of his favourite ingredients - pomegranate. He uses the fruit's brightly coloured seeds to make a tomato and pomegranate salad with pomegranate molasses and a fragrant garlic dressing.