GREEK ISLANDS: A JOURNEY OF FLAVOURS
The largest of the Greek islands, Crete is home to a wide selection of healthy products that epitomise the Mediterranean diet. You’ll find a lot of Cretan pies, including chaniotiko boureki, a zucchini and potato pie from the Chania region; sarikopitakia, filo pastries filled with sheep cheese then fried in local olive oil; and sfakianes pites, cheese-stuffed pancakes with dough made of raki and olive oil. You really can’t go wrong with a menu like this!
Santorini
An island known for its iconic blue-and-white colour scheme and crystal-clear waters, Santorini is an active volcano that had its last major eruption 3,600 years ago. The islands boast plenty of produce such as capers, cherry tomatoes, juicy white aubergines and yellow split peas, used to make a delicious hummus-like dish called fava.
Naxos
Naxos is the largest of the Cyclades islands, and the only fully self-sufficient one, with all its food products directly sourced from the island. According to Greek mythology, the Greek God Dionysus blessed the island of Naxos with fertility. Unique among the dry Cycladic complex, Naxos produces a rich harvest of meats, cheeses, potatoes, olive oil, spices, honey, and Kitron – a local spirit, made from the citron fruit which has a taste comparable to the taste of grapefruit.
Sifnos
Sifnos is home to the Cycladic Gastronomy Festival, and its high-end restaurants are known for attracting Hollywood royalty! It’s also where one of the earliest and most comprehensive books on Greek cuisine was written, by chef Nikolaos Tselementes.
Chios is known as ‘the fragrant island’ and is located in the northeast Aegean Sea. It’s the 5th biggest island in Greece! Chios is probably best known for the mastic trees which grow here. Since medieval times (and possibly before) these trees have yielded a teardrop-shaped resin (known as the tears of Chios) which has been used in medicine and cooking.