I love travelling around the world. Holidays are my favourite way of travelling, however if I could combine travelling with a career – a travelling chef would be IT. Every time I go to a new country I come back home with a gazillion ideas of what to cook next, how to combine new flavours and textures with old ones or how to reproduce an amazing dish that I tried in a restaurant or taverna. And this time it was Greece…
Octopus drying in the sun
Before I went to Greece I did not enjoy the greek cuisine so much, mostly because of the greek restaurants that exist abroad.
Grilled mushrooms seasoned with oregano, olive oil and parsley
Unless you know a greek that will point you towards the only slightly decent greek restaurant in town, you are doomed to get some badly grilled meat in industrial quantities or some oily mousaka.
However, the reality in Greece is totally different. The food is simply amazing, based on fresh ingredients, simple flavours cooked to perfection.
Loukoumades with honey syroup
Of course the greek cuisine has its down sides – it will probably tip the scale towards the heavier side, nevertheless, the entire experience its worth taking this risk.
And since this time I went to Crete, I did not only have to put up with greek food, but also with some amazing local cretan delicacies like dakos (twice baked bread topped with tomatoes and myzithra), amazingly flavourful olive oil, delicious olives, creamy myzithra cheese, glyka tou koutaliou (spoon sweets), raki and endless amounts of fresh fish or seafood.
Beside the fact that I had some amazing days enjoying the sun and devouring delicious food, this trip will keep me busy for a while afterwards. On top my list to do list is cooking an amazing grilled chicken breast with sun-dried tomatoes, halloumi cheese and pita bread that I tried during one of our lunches.
Grilled chicken with sun-dried tomatoes and halloumi cheese on top of a pita bread
So stay tuned, the recipe will follow in few days. Until then, here are few photos from Chania, the city where I spent my latest holidays and where I plan/dream to retire one day and open a little taverna …