APRIL ISSUE

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HOW (NOT) TO MAKE FRIENDS I remember the first time I smelt garlic. It was in Paris. Young and impressionable, I had gone with a friend by car to stay in a grubby but inexpensive hotel near the Sorbonne University. We decided to go to Montmartre that evening by Metro. As we walked down the […]

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At Last! Cyprus Wine on the Web

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Many years have elapsed before Cyprus wines have become properly represented on the Internet. It doesn’t seem long – a few months, perhaps – since I searched the Web and there was not a definitive source of information about the vines, wines and winemakers of Cyprus. Looking recently I found one. It is called Cyprus […]

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BEANZ DOESN’T ALWAYS MEAN HEINZ

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  Good day to all readers. I hope that your Easter has fulfilled your needs for physical and spiritual refreshment and that you are now standing by your stove ready to try another of old Patrick’s recommendations! You have proposals to make your own baked beans this week, because I have been indulging myself in […]

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Beef Briefs from Further East

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Regular readers will know that I love my food. I enjoy very many kinds of it. This is not to say I am a glutton. I am fortunate in that my disposition is to eat in moderation. As for preferences, I lean very much eastwards – to the Levant to start with, and then to […]

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BUKRA FI MISH MISH

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Memories flooded back as I turned the pages of this food and family orientated book. It is many years since I visited Damascus, and indicative of this is that back then, in the 1960s, I, an Englishman, drove by myself to and through the city several times on return trips from Beirut to Amman, in […]

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CLASSIC

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“Forming part of the permanent cultural achievement of mankind”. This is one of Webster’s Dictionary’s definitions of the word “Classic”. It is the one I like, because it so perfectly encompasses good food and timeless recipes. When I taste a perfect Moussaka I opine that it is a classic dish of Cyprus. Alas, as with […]

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