Visiting Crete was nourishment for the body and soul. Bathed in the Mediterranean Sea, bound by the Aegean & Libyan Seas, its salinic soil and mountainous terrain ensures that the flora and fauna are substantial enough to withstand the extreme conditions. The resulting produce is heady with flavour and texture, a celebration of the ability of nature to harness the fruits of its environment.

While not a traditional recipe, my iteration plays homage to all that is great about Greek food. Fragrant, grassy Olive oil, the aniseed notes of fennel & ouzo and the balmy headiness of mountain oregano. Throw in some fresh citrus tang and it’s a party on the palate.

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