Honey you got the yogurt?
The first time I had Greek yogurt was on vacation on the island of Crete the largest Greek island, located at the southern edge of the Aegean Sea. This is going back some 30 years living in the UK, a small island compared to the rest of Europe, but since it was the hub for international travel, it made getting around the globe pretty easy from Heathrow airport.
In my twenties I had itchy feet to travel to Europe to live and taste firsthand the variety of cuisines from France, Spain, Italy and of course Greece to immerse myself in the culture of countries whose cuisine had inspired so many great restaurants around the world. In the 80’s and 90’s, French cuisine still dominated the industry, and young chefs fought for positions in Paris and Lyon to work under the master chefs. For me the next best thing was to travel and spend the next few years on vacation eating my way around a particular area, then choosing other places to broaden my horizons. For my mates it was the beer and girls, the sea, sand and sex vacation, for me it was the culture and the food (don’t get me wrong beer and girls still played a part – believe me).
What excited me the most was to taste my way around a new foreign city or town, sample the local produce, cheese, wine, cured meats, and baked goods. This opened my eyes to a real education you could only get by packing your bags and traveling to a new destination. Meeting the people of that region, being part of their lives for an hour or a day, living in their shoes and absorbing as much information as possible, enlightened my life once I got back home and relived the experiences in my mind, over and over again. Creating new and inventive dishes that one could try on the restaurant menu, giving customers the chance to experience your vacation without leaving the restaurant, but who knows inspiring them to take the opportunity to fly somewhere new and experience the real thing. To me education is travel and always will be – I’m so pleased I have the travel bug and continue to travel through work and also pleasure, my never-ending bucket list just keeps getting longer with new and interesting places to visit.
So try this yogurt and honey recipe and see if it inspires you to pack your bags and head to Grete, Greece or any of the European counties that are busting with history, fabulous people, food and culture in 2018, Happy New here’s to the best year ever!!!! Travel wise travel safe and enjoy LIFE!!!!
2 cups of mixed fresh fruit, figs, grapes, apples, raspberries, pomegranate seeds, melon, strawberries – your choice
4 mint leaves chopped
2 cups low if fat Greek yogurt
4 tablespoons local honey with honey comb
2 tablespoon pistachio nuts, crushed
How to make:
Take four to go cups or glass bowls, add the fruit, and then scatter over the chopped mint leaves, spoon in equal amounts of yogurt over the fruit. Drizzle with the local honey then top with a small piece of honey comb and crushed pistachio nuts – enjoy!!!!