I expect some people may have a bit of a double-take at this recipe as neither parsnips or Brussels spouts are up there on everyone’s favourite list, let alone mix them with apple and then produce a soup, but I can assure you this is delicious and one of...
This is a great pasta dish and the star really is the roasted cauliflower, which is done in chilli, garlic, rosemary, lemon zest and red wine vinegar. The cauliflower only takes about 15-20 minutes to cook and so you can have a wonderfully tasty meal on the table in...
This is nothing less than beautiful and one of my favourite paintings. The depiction here by Guido Reni of the dialogue between St Matthew the Evangelist and the angel is doubtless one of the Baroque master’s most exquisite works, dating between 1645-40. (He died in 1642). The particular choice...
This is a classic Amalfi dish of summer zucchini with garlic and butter. It is so simple, but to say it is delicious just doesn’t do it justice – mouthwatering and totally addictive are two terms that do come to mind. Try it please, it will become a firm favourite...
I have always loved a watermelon and feta salad – so refreshing and such a wonderful combination of flavour and texture, but add some sweet prawns and a herb salad and you have the Mediterranean on a plate – colour, flavour and texture to perfection. Add some crusty bread...
Here is another of my favourite, simple pastas which has the nuttiness of the spelt pasta combined with tgarlic, broccoli, lemon juice and of course, the prosciutto crumbs. Serve with a Pinot Grigio. This recipe will serve 4. Broccoli and parmesan spaghetti with prosciutto crumbs 400g dried spelt spaghetti...
The Laocoön is widely recognised as a masterpiece of the last years of El Greco’s life and I find it so fascinating. It is a free and vigorous piece of work, showing the emotional charge and power of the works that El Greco created between 1610 and 1614. This...
This is a favourite soup of mine when I want to do something special. Peas and artichokes are a great combination and here when pureed with the garlic, leek and onion, the flavour is sublime. I like to use baby peas but any frozen peas will do. The fried...
In Venice, just a short way from Campo Sant’ Aponàl, the entrance to Sotoportego della Madonna (at the corner of Calle Madonna and Calle del Perdon) has a text engraved in wood under the name of the sotoportego; in the middle is a small carved image that was inspired...
Born around 1510 in Barenton, a small village in the diocese of Avranches , Guillaume Postel studied oriental languages at the college of Sainte-Barbe in Paris. Having become one of the foremost experts in his field he was appointed as Lecture royal to the French court of François I...
Welcome to my love affair with the food, wine, history and culture of the Mediterranean, past and present. Here you will find not only recipes, drinks and fabulous products, but the history of the food and culture of the Mediterranean.
My purpose is to get you to explore and experience new tastes and along the way to immerse yourself in the wonderful history of this diverse and wonderful region – from Venice to Istanbul, Rome to Dubrovnik, Athens to Crete and all places in between and in the surrounds. Be prepared to be surprised, delighted and enthralled as you take this trip with me.
