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Greek pita bread is easy to make, delicious and filling. Great to make in advance on the stove and just heat up on the barbeque later on. Sever with lamb skewers, slices of tomatoes, cucumber, red onion and tzatziki sauce, or with a lovely Feta cheese salad and some black olives. This recipe uses thyme and rosemary, but you can also add garlic if you want to add some extra flavour to the bread. You need: 2 teaspoons yeast 1 teaspoon of sugar 1 teaspoon of salt ½ teaspoon of dried thyme ½ teaspoon of dried rosemary 2 teaspoons of virgin olive oil (greek olive oil if possible) 320 grams of all-purpose flour 160 ml of room temperature milk 80 ml lukewarm water 1 tablespoon olive oil for frying Plenty of flaky sea salt for serving How you make them: Mix the olive oil, water, milk, sugar and yeast in a bowl. Set aside for about 5 minutes until the yeast has activated and started to form foam. In another bowl, mix together the dry ingredients; flour, thyme, rosemary and salt. Add the yeast mixture to the dry ingredients in batches. Make sure each batch is incorporated before pouring in the next batch. Tip out the dough onto a lightly floured work surface. Knead for 4-5 minutes until the dough becomes smooth or use a mixer. Brush a bowl with oil and transfer the dough to the bowl. Cover the bowl with a towel or cling film. Let the dough rise for 40 minutes or until the dough has doubled in size. After the dough has doubled in size, place a frying pan, (of at least 20 cm in diameter,) on medium on the stove. Gently press the air out of the dough and divide the dough into 6 equal size pieces. Oil a work surface and roll out the pieces into approx. 20 cm flat circles. Fry the pita bread in a dry frying pan for about 1-2 minutes on each side until the bread gets a little colour and puffs up a bit. Due to the work surface being oiled, there is no need to add extra oil to the frying pan. When the bread comes out of the pan, add plenty of sea salt to each piece. Serve the pita bread with Mediterranean sauces and barbeque skewers or just with a salad of red onion, feta chees, tomatoes and cucumber. Enjoy with a good bottle of red wine.

This herby vegan mushroom starter with parsley and garlic oil is the perfect mingle food for a cocktail party, a light starter, or a side dish for your guests. Easy to make and packed with flavours of parsley and garlic. A match made in heaven! Perfect for barbeque, to be baked in the oven or you can even make them in a frying pan. Simple ingredients and ready in just a couple of minutes. You need: 25 ml finely chopped fresh parsley The zest of 1/4 of a lemon 1/2 teaspoon of white wine vinegar 1 garlic clove, minced A good pinch of flaky sea salt A pinch of white pepper 20 small or 10 large brown button mushrooms or Portobello mushrooms 50 ml olive oil How you make it: Make the herby dressing by mincing the garlic and finely chopping the parsley. Add it to a bowl, pour in the olive oil, white wine vinegar, and season with salt and white pepper—Strie well until combined. Cut off the tricky bits of mushroom storks, and clean and dry the mushrooms on kitchen paper. Add oil to an oven tray or a frying pan or rub the mushrooms with oil if you plan to put them on the barbecue. Bake the mushrooms in the middle of the oven at 200 degrees Celsius, or on the barbeque or frying pan on medium-high heat. The mushrooms are done when they have released their moisture and are soft. Add the mushrooms to a plate, add a sprinkle of flaky sea salt and drizzle over the herby dressing. Serve directly piping hot as they are or with slices of toasted bread.

Easy and delicious parsley and garlic compound butter that is great for all kinds of barbeque meats, seafood or as a creamy topping for fried fish dishes. A great way to use up leftover herbs and at the same time add some extra flavours to your everyday dishes. For the compound butter You need: 125 grams of unsalted butter ½ teaspoon of salt 2 small garlic cloves, minced 3 teaspoons of finely chopped fresh parsley 1 tablespoon of olive oil A pinch of black pepper How to make the compound butter: Let the butter come up to room temperature. Cut the butter into small cubes and add them to a bowl. Add the parsley, salt, pepper, minced garlic and olive oil to the bowl and mix well until completely combined and smooth. Pour out the butter into the cling film and shape the butter into a thin tube. Place the butter in the fridge to harden before cutting it into pieces. This butter goes great with all dishes you want an extra pop of garlic or parsley flavour. Try it with Schnitzel, Barbequed meats, fries mussels shrimp and seafood as well as fish dishes. You can make a large batch of parsley and garlic compound butter and keep it in the refrigerator.

Parsley and garlic oil is a great condiment for lots of different dishes. Perfect for Shrimp, mussels, fish dishes, grilled meats and as a salad dressing. You can even use it as a seasoning on toasted bread or as a marinade. It's super easy to make and keeps in the refrigerator for up to a week. You need: 100 ml olive oil 50 ml finely chopped fresh parsley The zest of half a lemon 1 teaspoon of white wine vinegar 2 garlic cloves, minced A pinch teaspoon of salt How you make it: Make the dipping sauce by mincing the garlic, chopping the parsley and zesting the lemon. Add it to a bowl, pour in the oil, and white wine vinegar, and season with salt. Strie well until combined. Try this herby parsley and garlic oil at home for all your salads, toasted bread, meat dishes, seafood and fish dishes. Check out our recipe for BBQ Shrimp with herby parsley and garlic oil

Tinto de Verano is the quintessential Spanish summertime drink, capturing the spirit of the season and the heart of the country. With its simple yet delightful composition, it offers a charming way to savour the taste of Spain, as well as a cooling refreshment and an escape from the Mediterranean summer heat. The beauty of Tinto de Verano lies in its simplicity and adaptability. It can be made with a wide variety of red wines, from bold and full-bodied varieties to lighter and fruitier options. So, the next time you find yourself under the scorching sun, take a moment to indulge in the magic of Tinto de Verano and transport yourself to the lively and sunny streets of Spain. What is Tinto de Verano? Tinto de Verano, which translates to "Red Wine of Summer" in Spanish, is a delightful and refreshing beverage that has become a beloved summer drink in Spain, and a great way to keep cool in warm Mediterranean summer months. This light and easy-to-make drink offers a delightful alternative to traditional sangria, providing a perfect blend of red wine and soda, resulting in a lower alcohol content and a more effervescent taste. The origins of Tinto de Verano can be traced back to the southern region of Andalusia, where it is believed to have been born as a simplified version of the popular cocktail, Sangria. The idea behind Tinto de Verano is to offer a more accessible and casual option for those looking to beat the summer heat without getting too tipsy. How to make Tinto de Verano To prepare Tinto de Verano, one typically mixes red wine with a carbonated beverage, usually lemon soda, or sparkling water, over ice. The ratio of wine to soda can vary depending on personal preference, with some opting for equal parts wine and soda, while others prefer a stronger wine presence. The drink is then usually garnished with a slice of lemon. You can also experiment with different sodas and mix-ins like mint leaves or orange slices allowing for creative customization, making it an excellent choice for those who enjoy exploring new flavours. Basic recipe for Tinto de Verano 150 ml soda water whit lemon such as Schweppes Lemon, but preferably La Casera limon. If you can't find soda water with lemon, just add a dash of lemon juice to your drink. 150 ml of light and fresh red wine A slice of lemon for decoration Plenty of ice How do you make the Tinto de Verano? Add plenty of Ice to a wine glass or a large glass. Add the lemon slices and red wine. Top up with the soda water ad optional lemon juice. Stire and serve. Tinto de Verano is one of the best wine drinks Tinto de Verano Its popularity has transcended Spanish borders, with the drink finding its way into bars and restaurants around the world, particularly in areas with warm climates where a refreshing beverage is always welcomed. However, the true essence of Tinto de Verano is best experienced in its homeland, where you can savour it alongside traditional tapas, ham, cheese, and olives.

Summer is the time for garden parties, picnics and beach days. Warm temperatures and sipping on a chilled glass of wine go hand in hand whether it’s a crisp white wine for a lunch al fresco, a light-bodied mellow red for evening barbecues or a refreshing bright rosé for starlit dinner. While a good bottle of wine is a perfect idea all year-round, there is something undeniably exquisite about chilled wine under the sun. In the summer heat, there's an urge for something cooling and refreshing, but before you bring out the chiller from the attic and get your supply of ice, it is important to know which types of wine pair well with a bright summer picnic. There are three key elements to a good summer wine. High in acidity, low in tannins and high in minerals. Any wine with high alcohol or high level of tannins will leave you feeling heavy and groggy. Meanwhile, a simple light bodied wine with a lot of thirst-quenching acidity perfectly balances the heat of the summer. “Wine is drinkable sunlight. It is the most glorious summer day imaginable, captured in a bottle.” - Walter Moers The Royal Trinity The best way to kick off a beautiful summer night is a fun glass of something bubbly with an acidic zing. Sparkling wines work tremendously well to quench the summer thirst and add an additional jazz element to the parties. While you can never go wrong with a simple yet elegant sparkling Riesling, the Royal Trinity of sparkling wines wins by a mile. From a luxurious flute of French Champagne or a zesty and mouthwatering Spanish Cava to the gentle sweetness of a post-meal Italian Prosecco, the epitomes of wine of the three Mediterranean countries are a perfect match for a summer picnic lunch or al fresco night. One can never go wrong with a sweet and refreshing Prosecco, especially from Maresina, La Marca or the Montinore Vivace. The prime summer Cava is the Amorany Reserve Brut from Lidl while the main spotlight goes to the timeless classic Champagne with the choicest selections for summer go to Hiedsieck’s Les Pionniers 2013 Vintage having aromatic essences from zesty citrus and crisp sweet apples and Adrien Dhondt’s Les Terres Fines Extra Brut with intense flavours of citrus, nuts and flint. You can also go the extra mile into the lap of luxury with a Moet & Chandon 2013 Grand Vintage Extra Brut Rose Champagne. A Light Red Wine A light-bodied balanced red wine that can be ideally served slightly chilled is a perfect match for summertime drinking. Wines made from the Gamay or Frappato grape or a single vineyard Pinot Noir inspire an urge for a sip in the summer. The Gamay grape serves a highly fruity and acidic draught with the light-bodied French Beaujolais being the prime choice for a summer red. The sensational choice of Beaujolais from Clos de la Roilette Fleurie is bursting with deep flavours from strawberries, cherries, cranberries and a touch of smoke. Dominique Piron’s Chiroubles Beaujolais is another remarkable choice with fresh red berry flavours and floral notes. A bottle of Santa Tresa Rina Russa Organic Frappato 2022 from Vittoria in Sicily is at its prime for drinking this summer. A pure Italian Frappato grape wine, it is delicate, bright and fresh in flavour. This bright cherry red wine is affectionately called a wild summer berry pudding in a glass with mouthwatering notes of wild strawberries, raspberries and pomegranates. A Crisp White Wine You can never go wrong with a chilled bottle of a crisp white wine especially one from the mountainside vineyards with soils and springs rich in minerals. From the Northern Italian Alps and the vicinity of Etna in Sicily as well as the Alpine vineyards of France and Austria, the whites are made for the summer. The volcanic soil of Mount Etna in Sicily provides a well-textured grape that is filled with minerals and acidity. The Aiello Graci estate makes a sensational Organic Etna Bianco from Carricante and Catarratto grapes that are built with flavours of lemon juice, green apple skin, honey, and smoke. White Burgundy is an undeniable choice all year round, but it has a special mark on the summer. The classic French Chardonnay grown in the enriched soil of the Burgundy region is rich in minerals and low on tannins and most remarkably, it is very budget-friendly. While you cannot go wrong with a choice of Bourgogne Blanc, the Bachelet-Monnot’s Bourgogne Blanc is a delight with punchy flavours of green apple and citrus, flinty minerality, and a touch of oak to lead to a lasting, mouth-coating finish.

It is a healthier and cost-effective life choice to cook your meals at home instead of eating out. However, while cooking is peaceful and relaxing for most, it is also a time-consuming process which can take up the free time you have after a long day at work. The best way to make the most of your time and money is to prep for the meals in advance so that your meals are ready in minutes. While veggies and meat can be cut and stored in the refrigerator or the freezer in airtight containers, it is always a concern to make a batch of gravy, curry, or pasta sauce in advance. To avoid the sauce or gravy from spoiling in the refrigerator, many people rely on store-bought sauce premixes which stay for a longer time. Most of these processed foods stay longer due to artificial preservatives. Although processed foods on the grocery shelves may look very tempting and easy to grab, the number of preservatives that go into them is not worth the various health hazards in the long run. The simple solution is using natural preservatives to make your own pasta sauce or curry at home from scratch, so you don’t have to worry about not knowing what is in your food. There are several ingredients that are commonly found on your pantry shelf which help to phenomenally increase your food’s shelf life. A pinch of salt goes a long way Salt is the most traditional and effective natural preservative. Using just a pinch of salt, especially pink sea salt or Himalayan salt can help to preserve your food while drawing out flavour. It is also the most basic ingredient in all food from sauces to curry and dips to dressings. It works by drawing out moisture, which prevents the growth of bacteria and mould. However, too much salt can turn the food salty which is not healthy for the body. Salt is commonly used in a number of preservation methods such as curing meat or pickling vegetables as well as simply salting fish or cheese for making it last. Dredge with sugar Sugar works in a similar fashion to salt where it gets soaks up the water and prevents bacteria or mould from growing. It is used many times in conjunction with salt such as in pickling brines to balance the acidity. Too much sugar is also not healthy for the body and the key is in moderation. Sugar can be used to preserve fruits by making jams, jellies, preserves, and spreads at home by adding it to fruits while cooking. Candying is a quick method of preserving fruits and vegetables by simply coating them in thick sugar syrup. Vinegar and Lemon Juice The acetic acid in vinegar and the citric acid in lemon juice are exceptionally effective preservatives. Microorganisms cannot survive in acidic environments. While keeping your food safe, they also add a splash of flavour to it. Different types of vinegar, such as apple cider vinegar, red wine vinegar, and balsamic vinegar will add different flavours. Vinegar acts as a base for pickling brine along with salt and sugar to make delicious, preserved shallots, cucumbers, radishes, onions, or other vegetables while lemon juice is perfect for preserving fruits such as apples and berries. They can be used for making several different dressings, dips, or sauces. Vinegar and lemon juice can be used to marinate the prepped meat or fish to tenderize it and remove moisture. Lemon juice is also ideal for preserving seafood such as fish, shrimp, crab, or lobster. A Drizzle of Olive Oil Oil creates a barrier that prevents air or moisture from affecting the food. Olive oil is most effective in preserving while adding a mild flavour and retaining the texture of vegetables. When blended into a pesto, olive oil helps to keep the herbs fresh for a longer period. The best way to prevent mould on the surface of your pasta sauce or gravy in the fridge is to cover the top with a layer of oil before closing the lid of the jar. A Clove of Garlic Garlic has natural antimicrobial properties that help to inhibit any bacterial growth making it an excellent ingredient for preserving as well as enhancing the flavour of food. Tossing a clove of garlic or some minced garlic in your soup or sauce can enhance the flavour and help to keep it safe for a longer time. It can also be added to salsas or dips along with some vinegar. It is also one of the most ideal ingredients to use in dry rubs or marinades for meat and fish.

From fresh produce and meal prep to condiments and leftovers, the whole idea behind storing food is to make sure we have enough to eat later. The problem is that if we do not store it correctly, it can cause the food to go bad and unfortunately the food destined for our stomachs winds up in the bin. When we shop, we never buy anything with the intention of throwing it away. Sometimes it's a slight oversight and perhaps some forgetfulness about what you might have lurking at the back of the refrigerator, but it can be due to a lack of understanding about the best way to keep food for an optimally longer shelf life. The most simple way to delay the decay of our fragile groceries, reducing wastage and illness as well as the cost to the environment and our pockets is good storage practices. The Good Old Refrigerator The main principle behind the basis of refrigerated storage is to prevent fresh food from spoiling. Moisture, humidity, and a temperature between 4°C to 60°C are the conditions that instigate the growth of bacteria that results in spoilage of food. A refrigerator eliminates these conditions by circulating dry cold air. Just make sure that your refrigerator is set to a temperature of 3°C. The key point to remember is to be organised. Do not fill up the refrigerator completely as it will block the airflow from circulating around and also might increase the temperature into the danger zone. Storing food in an adequate amount, making sure that the food that was stored first is used first and regularly cleaning the fridge will ensure good health. Fresh Produce Fresh produce is the best way to ensure a healthy diet however, we should not buy too much and expect it to last over a week. Fresh produce will only stay fresh as long as we eat it fresh. The most ideal way to save money is not by purchasing produce in larger quantities which may go to waste in the fridge but to buy a small amount over multiple grocery trips to make sure all of it is used. While it may seem like a great idea to wash or rinse all the produce as soon as it arrives, it is probably better to wash them right before using instead. Keeping dirty produce in the fridge might sound gross, but introducing moisture to storage that inhibits it will make the produce rot faster than it would have otherwise. Produce Bags and Drawers Most produce comes in plastic bags or containers from the supermarket and the most common mistake is to dump these bags right into the refrigerator which spoils the vegetables faster. The most efficient way is to use cloth bags both to shop and to store your produce. It is not only a sustainable option but also prevents your fruits and veggies from spoiling early due to the moisture being trapped. Leafy greens and herbs are best stored in muslin bags, whereas bell peppers, brussels sprouts, cauliflower, and eggplant benefit from cotton or linen bags. Clean and lint-free cotton towels also work exceptionally well. Most people store their fruits and vegetables in the same place commonly known as the "produce drawer." It might even have little fruit and vegetable images on it. But don't let that fool you! Not all produce belongs in the produce drawer. If you dump all the produce inside it, it can very quickly turn into a produce graveyard. The main thing to consider is humidity. The pull-out drawer at the bottom is the most humid place in your refrigerator due to limited airflow. There's a setting on each drawer, which might be as simple as a slide or popping button that opens or shuts a small opening on the drawer. Closed makes it a high-humidity space and open makes it low. The high humidity is great for leafy greens like lettuce and fresh herbs along with all fresh vegetables while it is detrimental to storing fruits prefer a low humidity which is present all over the rest of the fridge. To ensure vegetables stay fresh, don't overcrowd the produce drawers. Leave enough space to allow the produce to breathe. Kitchen Cabinets and Counters Whenever we see and product labelled to be kept in a cool and dark place, we simply place it on one of the shelves of our kitchen cabinet. However, the kitchen cabinet is not simply the storage for dry goods and pantry items. Certain produce actually suffers when kept in the refrigerator. Tough root vegetables such as potatoes, sweet potatoes, turnips, rutabagas, and parsnips should never be refrigerated as it affects their chemical composition from starch to sugar turning them soft and unappealing. They should ideally be stored in a dark and cool place to prevent the buds from sprouting. Similarly, alliums such as onion, ginger, garlic, and shallots suffer and turn soft and mouldy when stored in the fridge. They are ideal to be kept in a cool and dark place however, they should not be kept close to potatoes. Winter squashes, pumpkins, melons as well as tomatoes dislike a cool humid environment and refrigerating them alters their flavour and texture. They are best left on the counter. Similarly, fruits such as bananas and persimmons as well as citrus fruits prefer being placed on the countertop. Fruits that have not ripened yet should be left outside but it is best to refrigerate them once they are close to ripening.

Throughout the ages of civilization, man did not have the grace of abundance and the first and foremost concern has always been obtaining food and water and making it last for as long as possible. The preservation of food was essential for the preservation of human civilization. Food starts to break down right from the very moment of its harvest. When our ancestors figured out ways to skilfully preserve and store food, they no longer had to consume their prey or harvest immediately and were able to settle and form communities. While browsing the shelves of local grocery stores, we are often concerned about the shelf life of the products as well as the worldwide opinion divide between the use of natural preservatives against chemical preservatives. Even when we store each food product appropriately, sometimes a simple mistake can make them go bad. Before relying on another trip to the grocery store we should think about the value of the food. The Age of Drying In 12000 BC along the communities in the Middle East and Oriental regions, the food tended to break down faster due to the hot and humid conditions. The people used the heat and intensity of the sun to their advantage by drying fruits, fish and meats. The Ancient Romans, Sumerians and Egyptians were especially fond of dried fruits. Dried food extended its shelf life naturally due to an absence of water and along with sealed storage containers it allowed the food to be stored exponentially longer. In 2003, a 2,400-year-old shipwreck from the bottom of the Black Sea was found and contained the bones of a seven-foot catfish that had been dried and cut into steaks to feed the ship’s crew during the ill-fated voyage. During the Middle Ages in Northern Europe, where the sunlight was not strong enough to dry food, still, houses were built with a controlled fire to develop heat to dry food. It was in the year 1795 in France that the first effective dehydrator was developed for drying fruits and vegetables. The Role of Fire Wood smoking is a natural and traditional way of dynamically increasing the shelf life while also imparting a unique flavour. It is a process similar to drying where the food is partially or fully dried in the presence of an open wood fire. Smoking was the ideal choice for nomadic tribes in North America and Northern Europe in cold climates where the heat from the fire reduced the water content and slow-cooked the food allowing for a long shelf life and providing a plentiful store of fish and meat in the harsh winters. Nomadic Native American tribes were the first people who successfully smoked salmon for harsher months. Younger members would be responsible for keeping the fire at just the right temperature for smoking and ensuring the food was cooked through. Fish had been smoked and dried in Sumer and Nordic regions as far back as 3500 BC. The Nordic people built smokehouses dedicated to smoking and storing their food. Researchers found a strange kind of large unit near Lake Biskupin in Poland for mass production of smoked fish and meat which may date back to around the ninth century. Ice and Snow The Nordic and North American cultures in harsh climates also took advantage of the extreme temperature conditions by naturally refrigerating or freezing the food by burying it in snow or ice. A millennium before the advent of mechanical refrigeration, the Chinese utilised snow and ice in insulated cellars in 1100 BC. Perishable products such as fish and meat were placed in caves and surrounded by ice in different parts of the world. Ice export became a major trade in Northern regions. Medieval wealthy households would have ice houses built in their cellars and the common people would have smaller insulated icebox units which served as the predecessor of the modern refrigerator. A little Salt and Pickle brine Salt is the most commonly known natural and traditional preservative of food. Ancient Greeks and Romans as well as Chinese packed their meat and fish in salt to keep it edible for months. People in all parts of the world from a very early age have practised salting for the preservation of food. Salt helps to draw moisture out from the food and prevents any microbial growth. The evolution of salting gave rise to curing with raw salts along with spices to also impart flavours to meat. The use of salt along with water or vinegar to make a brine became an ideal method of food preservation as the food absorbed the brine over time leading to complex flavours while being safe for a longer time. Pickling began in Babylon around 5000 BC when the fruit of the date palm along with wine or vinegar was used as a pickling agent. Evidence of pickles of vegetables like cucumber in stone or earthenware jars was found in the Tigris Valley dating back to 2030 BC. Pickling was not only treated as a preservation technique but also a method of taste enhancement. Ketchup was an oriental fish brine which was used in cooking that travelled the spice route to Europe and eventually to America where someone finally added sugar to it. Pickling led to innumerable new recipes for condiments across Asia and Europe including chutneys, relishes and piccalilli. Worcestershire sauce was an accidental innovation from a forgotten barrel of relish that was lying in the basement of the Lea and Perrins Chemist Shop! Natural Food Preservation The preservation techniques developed and practised by early humans utilised natural elements and ingredients and a similar approach is followed extensively to make healthy food products. These natural preservation principles can be easily used at home to not only increase shelf life but also create clever and delicious recipes. Just make sure you don’t forget them in your basement!

It is time for joy and celebration as the summer is back! The most popular time of the year for vacations drives a boom in the tourism industry. With the onset of the annual heat wave, it is essential to celebrate the harvest, the cycle of the climate, the efforts of the community and the culture and traditions that bring the blessing of food to our tables. There is no better way to enjoy the summer than a classic cultural trip to one of the biggest treats of the warm and bright season, food festivals! Taste of Chicago The home of deep-dish pizza, Chicago is known to be the cultural epicentre of America. Also known as the Windy City on the coast of Lake Michigan in Illinois, Chicago boasts one of the largest food festivals in the world. The Taste of Chicago is a unique summertime tradition established in 1980 with an indescribable array of eateries and food trucks showcasing the city’s cultural diversity and culinary excellence. With admission free of cost, one can walk into the park and relish the livid experience of the urban food culture paying the food vendors directly for the delicious treats. This summer the Taste of Chicago lingers on throughout the season with a spread out in Humboldt Park on June 24th, Pullman Park on July 15th, Marquette Park on August 5th and finally in Grant Park from September 8th to September 10th; on every occasion from 11 am in the morning to 9 pm at night. The food trucks this year are a treat from all over Chicago with nourishing juice, shawarma, sandwich, cupcakes and ice cream to rich delights like Tandoor, Mexican, Senegalese and African food. The festival also boasts a selection of live music starring Roy Davis Jr and Noshaluv along with free dance classes and amusement rides in Grant Park. If you want to know more about Taste of Chicago, check out the website here. Stragusto Located right in the middle of the Mediterranean Sea on the western tip of Sicily, Italy lies the historic city of Trapani, the home of the infamous ancient fish markets. For a few days at the end of July every year, the age-old square of the marketplace transforms into a livery of flavours, smells, colours and voices in the celebration of the street food of the Mediterranean. Held annually since 2009, the 15th edition of Stragusto is held this year from 26th July to 30th July in the famed Piazza Mercato del Pesce in Trapani. It is a sensual delight with a picturesque array of street food stalls all over the market square with hawkers selling regional delicacies from cabbucio, piadine, cous cous, polenta, gelato and traditional Sicilian sweets as well as specialities from all over the Mediterranean such as brik and kebabs. Street food is a universal language that transcends all differences. Stragusto literally translates to the Taste of the Streets. It is a gastronomic adventure that involves all the senses, from the voices of the ancient typical markets, the smells and the flavours, the tactile experience and the colours of the street food. If you want to know more about Stragusto, check out the website here. Copenhagen Cooking In 2003, Rene Redzepi opened the innovative restaurant Noma in Copenhagen which created a ripple that transformed into a massive gastronomic wave which brought Denmark to the spotlight of the gourmet world. The next year after the creation of Noma, the great market plaza of Torvehallerne experienced a massive influx of tourists from all over the world rejoicing in the celebration of a new culinary experience in the festival of Copenhagen Cooking. It is the largest food festival in Northern Europe which profiles the new Nordic gastronomy and pays homage to culinary customs and traditions of a chosen city exhibit. This summer, Copenhagen Cooking comes to the large plaza of Torvehallerne from August 18th to August 27th with a focus on Potatoes and showcasing the city of Zurich in Switzerland. This year’s spotlight features Swiss chocolate, sausages and cheese paired with Scandinavian wine. The informative showcases feature alcohol-free beverage brewing masterclasses and a course on the versatility of plant-based egg alternatives and dairy-free Swiss chocolate. Well adorned with food vendors serving hot paella and Shabbat dinner to Belgian fries’ stalls and cold open sandwiches, the plaza also will feature an array of workshops from okonomiyaki, green sandwiches and Tea cocktails at the famous Tante T to Casper Sobczyk’z crash course on potato dishes. If you want to know more about Copenhagen Cooking, check out the website here.

Every October, people come together in a small town in Catalonia to celebrate cava and the culture that has helped establish it as one of the world’s leading wines. For three days, people experience a heady mix of sparkling wine, fine food, and Catalan culture, seeing how small-scale wine production can come to be synonymous with a landscape and people. Exploring The Home Of Cava The train to Sant Sadurní d’Anoia takes about an hour from Barcelona. It emerges from the glass arches of Sants train station and weaves its way out of the city, through the suburbs now, and then away from the summer-sea blue of the Mediterranean, tracing its course through the rich green of Catalonian wine country until it reaches its destination, the cava capital of the world. These fields and vineyards are the historic hubs of nearly all cava production (around 85% of all cava is produced in the Penedès region) with over 80 producers calling the area home. Looking around, it’s clear how fundamental this wine is here, and there in the neatly demarcated lines that coat the hillsides, the intimate, family-run cellars, the grand, historic cava houses. It is interwoven with the town, a vine around a branch, each growing together. It’s a charming day trip whenever you’re in Barcelona and want to swap the grid system’s hustle and bustle for this feeling of wide, deep-breath open-lungs green space, leaving the city behind for somewhere where everything moves a little more slowly, where time has come to be measured in grape growth and bottles maturing in dark cellars. But for three days every year, the Cavatast festival takes place and the area bubbles into life, as people come together to toast the wine that has put this town and its vine-patterned hillsides on the map. The event is free to everybody, and they leave the train and are greeted at the station by Catalan folk music twanging out into the air and the starting ceremony, where the mayor gives a speech and pops the cork on a bottle of cava, and everything begins. Even though the experience of being in this cava paradise is free, some things are worth paying a small amount to be part of. Taking a tour of a wine seller or enjoying a wine and cava pairing is only some of the wonderful things worth spending some extra on. To buy tickets and for more information, visit Cavatast's official website here The relationship between wine and landscape You almost definitely know Cava. It is produced using the same method as the more celebrated champagne, also known as the "traditional method" or "méthode champenoise". It involves a second fermentation that takes place in the bottle and creates that effervescent fizz. It is produced in different districts within Catalonia, an autonomous region nestled in the top right of Spain. Cava can be either white or rosé and gains its particular taste from the conditions that make this region so perfect for growing it. What sets it apart is its unique "Denominació d'Origen" (D.O.) protection of origin. Unlike other wine regions, this protection isn't restricted to a specific geographic area. The cava production areas span nearly 65,000 hectares and include regions such as D.O. Rioja, D.O. Navarre, D.O. Aragon, D.O. Utiel-Requena (Valencia), and Catalonia. The Penedès area enjoys distinctly moderate rainfall - enough to water the soil, never enough to drown it all – with long summer months of bright, Mediterranean sun and gentle winds that keep the heat light and shimmering. These languid, stretching summers are the key to cava, letting the grapes ripen, and ripen, maturing until they develop that distinctive dry taste and heady aroma. Bringing the finest producers together Last year, twenty-three of the area’s best producers brought their wines to the festival, bringing their bottles out from the cellars and reintroducing them to the fading summer sun that made them. There are small, family operations, like the historic Muscàndia, run by two brothers whose great-grandfather pioneered the viticultural knowledge that helped establish Sant Sadurní d'Anoia as a centre of wine production. There are organic producers, like Naveran, their vineyard located a 15-minute drive further inland, who champion growing cava with ecologically sound, biodynamic methods. There are too many more to list here. Seen together, they speak to the interconnectedness and diversity of this wine-producing region, how the historic roots of cava production are still so strong, but also how it has embraced recent trends in the wine industry, safeguarding its landscape and infusing traditional methods with a more modern sensibility. Growing Cavatast Festival Last year was the event’s twenty-sixth, the first after a pandemic-enforced two-year hiatus. Throughout its quarter century, the event had taken place along the narrow street of the Carrer Reval that meanders through the town, but this time the organisers relocated to the Parc Lluís Companys, an airy, open space that looks out to where the town fades into the fields and the fields grow into the green foothills of the Pyrenees. The change of home has helped the event grow into a true celebration of the area. The heart of it all is still the tasting pavilions, people being introduced to seemingly endlessly diverse samples under the guidance of the people who produced them, but now there is so much more. Tours guide people around the town, exhibitions celebrate its past and its art. The festival brings together some of the world's best Cava producers, amazing local food and wine lovers, making it a spectacular event with chef-led food pairings of oysters and cava, tapas and cava, everything and cava. People congregate for talks about cava production in the church-like El Cellar de la Fassina de Can Guineu, a historic space of old stone and wooden beams that arch over the cava-sipping faces below, while above ground, Catalan folk music mingles with the steady breeze as the crowds meander through it all. It is drinking at its most educational and most devotional, dedicated to singing the praises of the area’s finest export. A Celebration of Local Culture Last year’s festival marked 150 years since the first bottle of cava was produced, and in the intervening century and a half, this singular sparkling wine has put down its roots in the area, both establishing itself as a darling of the global wine world and becoming fundamental to how people live in this part of Catalonia. The grapes that are grown here and the drink that is made from those grapes are crucial to the town’s economy, but if you get the chance to visit here, you see it is more than that. Generation after generation of producers has tended the same fields, enjoying the same Mediterranean sun, washed over by that steady wind and the distinctly moderate rain it brings. More than anything, the festival is a celebration of how local, small-scale wine production and this process of a community and tradition and heritage can become so interwoven with identity, of how this wine and this town have developed and aged together through these yearly cycles of growing, harvesting, and drinking. Cavatast Festival information The 27th edition of the Cavatast Fair will be an unmissable event. Even though visiting the village and taking part in some of the activities are free, some are worth paying extra for, such as spectacular tasting activities, live music, visits to the cellars and special evenings such as the Night of Magnums, great Cavas and Gastronomy, among others. SCHEDULE Friday, September 29, IV Night of Magnums, great Cavas and Gastronomy, from 8 p.m. Friday, October 6, from 7:00 p.m. to 11:00 p.m. Saturday, October 7, from 12 p.m. to 11 p.m. Sunday, October 8, from 12 p.m. to 9 p.m. TICKETS Cava and gastronomy tasting (6 tickets): € 10.00 Purchase of tasting glass (Riedel): € 5.00 Rental of tasting glass (Riedel): € 3.00 To buy tickets and for more information, visit Cavatast's official website here

Wine festivals are a fun way to sample new innovative blends from local vineyards, learn about the wine-making process, and meet like-minded individuals with shared interests. These annual wine events in Europe, coupled with a whole host of gastronomical treats, folk dancing, DJs, and spectacular scenery, ensure that a fabulous time is had by all. Join other Oenophiles to sample the finest - and some lesser-known wines in Europe. Mainz Wine Festival, Germany The charming city of Mainz, just 40 minutes drive from Frankfurt is known by many as the wine capital of Germany. Each year the city hosts the Mainz Wine Festival in Stadtpark, on the shores of the Rhine River – an event which dates back to 1902. The park becomes a haven for food and wine connoisseurs from all around the world, with over a hundred stalls serving varieties of Bratwurst sausage, local delicacies, and of course, the finest Mosel wines from the region. Wander around the park, stopping at each stall, chatting with vendors and wine producers and sampling the Riesling, Pinot Noir, and sweet wines on offer. Pair your trip with a visit to Altstadt or the Old Town of Mainz with its historic buildings and beautiful cathedral. This trip can also be combined with wine tasting at Frankfurt’s Rheingau Wine Festival which runs from 30 August to 8 September 2023. Dates: 24-27 August and 31 August to 3 September 2023 Where: Mainz Stadtpark, Mainz, Germany Tickets: https://www.mainzer-weinmarkt.de/schlenderweinprobe/ Alsace Wine Fair, France If you like your Riesling chilled, with a side of fairy-tale half-timber houses and meandering canals, Alsace Wine Fair could be the place for you! Held from late July to early August in the picture-postcard town of Colmar, this festival is an intoxicating blend of all things Alsace. Covered stalls showcase wines from grapes grown in Bas-Rhin and Haut-Rhin vineyards – think Riesling, Pinot Blanc, Gewürztraminer, or Muscat wines. Blend this with the typical Alsatian fare, traditional folk dancing, and live music from international bands and DJ’s and you can’t go wrong! Wine enthusiasts can extend their stay with a trip along the scenic 170-kilometre-long Alsatian Wine Route and stay in one of the luxury hotels by the vineyards. Dates: 28 July – 6 August 2023 Where: Colmar, France Tickets: https://www.visit.alsace/en/235008210-alsace-wine-fair/ Budapest Wine Festival, Hungary Not many people know that over a century ago, Hungary was a prevalent European wine producer. Yes, that’s right, Hungarian wine is one of the world’s best-kept secrets…until now. There are around 22 wine-growing regions in the country and each year these are celebrated at the annual Budapest Wine Festival. Over 30,000 people attended last year, and visitors can sample some of the finest Hungarian wines, and some of the more unusual too. Egri Bikavér red is rich in tannins and infused with spices - nicknamed ‘Bull’s Blood’ for its fiery, spicy taste! In addition, to this being one of Budapest’s largest festivals, it’s also held in one of the city’s most magical spots – Buda Castle. Tickets come with a tasting glass and a free tasting at the VinAgora stand, although all additional culinary delights and drinks are covered by yourself. It’s a fantastic way to learn about Hungarian wine and its producers, plus with concerts, spectacular architecture, and friendly people, this is one festival oenophiles won’t want to miss. When: 7-10 September 2023 Where: Buda Castle, Budapest Tickets:https://aborfesztival.hu/en/informations/tickets Fiesta del Albariño, Cambados, Spain Cambados in Galicia, northern Spain is known for its delicious fresh seafood, beautiful historic monuments, and its famous white wine. Every year, the latter is celebrated - a festival dedicated to the grape, to the Albariño white wine produced here. At this wine festival dating back to 1953, they rejoice in the flavours and culture of the Basque country. This celebration is accompanied by bagpipes, pintxos (Basque tapas), and wine-tasting experiences galore. The seaside location is perfect to incorporate into a vacation break and while adults are off wine tasting, activities are available for children. Try the local wines as you wander around the stalls chatting to vendors or purchase a ticket for the D.O. Wine Tunnel Program. The event, for amateurs and professional wine enthusiasts, is guided by a sommelier, and you have the opportunity to sample over 150 brands from different wineries. If you choose this option it may be wise to book a hotel for a couple of nights! Dates: 2-6 August 2023 Where: Cambados, Galicia, Spain Tickets:https://xn--fiestadelalbario-lub.com/tunel-del-vino/