‘About time I showed I’m not just a baker’
By Lauren Taylor Almost no graduates land a glittering dream career straight out of university, and Liam Charles can’t quite believe his luck. But it...
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Food and Drink
Drinking to Downton
By Sam Wylie-Harris A lavish cocktail compendium, “replete with recipes, cocktail trivia, historical notes, and excerpts from the show”, The Official Downton Abbey Cocktail Book...
What’s Eaten Where: Manipur
This is ‘the jewelled land’, a princely state of fabulous beauty, of rolling hills, rivered valleys and gentle plains. Situated in the north-east of India,...
The honey prince
He loved bees even as a child. When he was young, Dominique Micheletto saw his queen on a photo and rode thousands of kilometres on...
What’s Eaten Where: Bali
Indonesia’s most popular tourist destination, the island of Bali is – according to the visitor blurb – “a tropical paradise on earth, its temples, beaches,...
Pasta tradition
Handmade, fresh pasta has long since been part of the culinary tradition of Cyprus. There was a time when all the women in the village...
From cake to quiche
Inspired by Channel 4’s Great British Bake Off, Lauren Taylor baked for the first time. We’re always told that baking is a bit of a...
What’s eaten where: Prince Edward Island
One of Canada’s 13 provinces and territories, Prince Edward Island – like Cyprus – has a bit of everything: rolling hills, ancient forests, pastoral soils,...
A special kind of salt
During summer, strong male hands used to harvest salt crystals from the evaporated lakes; according to legend, Saint Lazarus created the salt-water pools in a...
What’s eaten where: Albania
Home to the oldest lake in Europe and once cut off from much of the rest of the world, Albania has a bit of a...
The snail culinarian
As a young girl in the village of Rizokarpaso she was renowned for her weaving skills. Today friends and family enjoy Maria Pitrakkou’s culinary reminiscences...
The pasteli pair
Carob hangs in black pods from the trees, but when Despoula and Andreas Michael turn it into caramel it turns a lucent golden-brown “When the...
The purest is still the best
Cypriots have been distilling zivania from fermented grape pomace since the fourteenth century. Today this traditional, strong spirit is EU-protected “In the olden days, everyone...
What’s Eaten Where: Murmansk Oblast
Google Murmansk and you’ll find the top things to do are 1) visit the world’s first nuclear-powered ship and 2) check out the Murmansk Regional...
What’s eaten where: Bora Bora
Occasionally, we like to indulge in a bit of office downtime. And it was in one such moment that we all played ‘where-would-I-go-if-I-hadn’t-signed-up-for-the-August-holiday-shift’ and discovered,...
The queen of spoon sweets
It already smells delicious on the steps leading down to Niki Agathokleous’ realm. In the two production rooms in the basement of the tiered hillside...
The blossom fairy
In the villages of the Paphos forest, the air is filled with a beguiling fragrance of early summer. A flower from Damascus comes into bloom,...
What’s eaten where: Nepal
This the country of the future, albeit with a very traditional present. In Nepal, you see, it’s already 2076 – the Bikram Sambat Nepali calendar...
The taste of Cyprus licked: unusual ice creams
When it comes to summer in Cyprus there really are only two things to eat, watermelon or ice cream. And when it comes to the...
The cheese goddesses
Dimitra Themistocleous is waiting for us at the side of the road, with an armful of flowers. Wild orchids. Aren’t they protected? “Well, the goats...
