Total-ly Greek – the Yoghurt Cookbook by TOTAL

TOTAL yoghurt is totally, one hundred per cent Greek. Not Greek-style, but authentically Greek, as in Nana Mouskouri Greek, only a bit older. TOTAL was born of a traditional Greek recipe in 1926. It’s so natural that all it contains is milk, cream and live yoghurt cultures. It’s a household name here in the UK and has…

Bar Gelateria Del Molo, Porto Rotondo, Sardinia

Porto Rotondo is a place of fantasy: an artificial port and marina filled with luxe and super-boats. The one below is charming instead of the usual gin palace that’s the size of a house on water. The sad thing is that these super-vessels only get used for a few weeks each summer. The rest of the…

Breakfast in Venice

There’s nothing quite like a quality Continental breakfast, especially the way the Italians do it. The Maleti Bar on Venice’s Lido island knows exactly how to get the day off to a good start with just a few, simple ingredients: Excellent coffee with a proper Italian kick, just the way I like it. Freshly squeezed orange…

Le Grain de Sel, Saint-Remy-de-Provence

Last April, Monsieur and I visited Rome and were completely robbed at one establishment where the €20.00 menu served the sort of lifeless food that I wouldn’t give to my dead grandmother. A man, claiming to be a patron of the restaurant, then started harassing me online, stating that I was mistaken about said establishment…

Kitchen Cheats: Eggs Benedict with Smoked Salmon

One of our favourite weekend brunches consists of eggs Benedict. Monsieur positively demolishes them and insists on eating eggs Benedict when we’re out of town, just to compare and contrast with what he gets at home. Most of the time my eggs win the draw, however I cheat 100% when I make them; it’s more of a combination of heat…