Here is another of those dishes which is just made to share. Tahchin means ‘arranged at the bottom’ and is composed of a crisp saffron-infused rice layered with chicken, youghurt and barberries. You might have a fight on your hands for the bottom (top) layer of rice...
I put lasagne up there with the best of comfort foods. It is such a perfect dish to share and is always guaranteed to put a smile on the faces of family and friends. Here is a sensational Sicilian Chocolate Lasagne – it might sound strange but chocolate is...
Correggio (c.1489 Correggio, near Modena – 1534 Correggio), born Antonio Allegri, was one of the most important painters of the High Renaissance in Italy. He worked in Rome, Parma and in his native city. He was probably the pupil of Francesco Bianchi Ferrari, but was deeply influenced by the...
According to legend, zuccotto is the first semifreddo in the history of cooking and was originally made in an infantryman’s studded helmt. In the Tuscan dialect zucca means ‘head’. It was originally prepared with ricotta, glacé (candied) fruit, almonds and dark (semisweet) chocolate. I love this dessert – it is quick and...
Here is one of my favourite dishes from Tuscany, the cookbook I shared with you on my blog. This recipe comes from the province of Lucca. This is such a wonderful soup to share with friends (this recipe will serve 6) – just add some Tuscan bread or ciabatta and...
Today I shared with you Miguel Maestre’s wonderful Spanish cookbook Spanish Cooking and his recipe for King Prawn in jamon with romesco coulis (Caballitos con salsa romesco) which is one of my favourites from this book. Here is a mouthwatering superb puff pastry treat from the same book – Creme quemada...
George Bernard Shaw summed up the ethereal charm of the Kornati Islands best when he first sighted them: “On the last day of the Creation God desired to crown his work, and thus created the Kornati Islands, out of tears, stars and breath.” This lofty praise is well deserved...
Two of the most famous Greek wines have been produced on the North Aegean island of Samos and Limnos since antiquity. Samos has one of the best-known vineyard areas in Greece. The 3700 acre (1500 hectare) area of cultivation produces one of the best Muscat wines in the world....
Recently I did a review of Maggie Beer’s Verjuice Cookbook. If you haven’t yet started cooking with verjuice, then do yourself a much deserved favour and start to do so. As I have previously mentioned, Maggie Beer is a wonderful South Australian and Australian food icon and has her...
Here is the recipe for one of my favourite entertaining dishes from Miguel Maestro’s Spanish Cooking cookbook – Caballitos con salsa romesco – King Prawn in jamon with romesco coulis. As Miguel says, this is a fun way to eat prawns on the barbecue, with “minimal effort and great results”. Make plenty...
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.
