Ready? Bite. Your first few seconds inside a dolmadaki are all-important: it’s the home of that first intense pop of freshness, a blast of rice, mint, lemon juice, pine nut and whatever else has been added to the mix. It’s probably best to ram the whole oily parcel in your mouth before you bite down, unless you’re tackling the larger variety, … Read More
Right now, I’m lost in time. I’m stood on a hillside. Heat hisses, in a way I remember from my Cypriot childhood (aha! I’m in the Mediterranean). Everything smells fresh in a way household cleaning products never could. Somebody is picking asparagus – not out of a tin – out the ground.