Poland has always occupied a special place in Europe: centrally located, many a bloody battle has been raged on its soil. From an atlas, it’s a country with no defining features. When I first landed in Poland to begin a teaching assignment in 2005, I haphazardly drew a circle as the map of the country for a class. The class chuckled and commented on its remarkable accuracy.
The news that Greek banks could be shut for as long as a week – a last ditch effort by the government to stem the financial haemorrhaging – is worrying stuff for locals and travellers alike. But the good news is that these developments shouldn’t impact your ability to have a great Greek holiday.
Our favourite show that we definitely paid for and obtained legally is back for its fifth season: Game of Thrones (aka The Saga of Peter Dinklage).
It’s probably places like the Mediterranean that inspired humanity to invent the camera in the first place. Sparkling blue waters, photogenic sunsets, white-washed cliff-top villages and enough je ne sais quoi to keep any photographer blissfully happy for months – that’s the beauty of Club Med.
Most countries of Europe are quite well known, but the further East you travel, the less familiar things become.
Make no mistake, lunchtime is a battlefield. For every glorious taco or triumphant baguette, a hundred bowls of ramen are left unslurped, a thousand sushi rolls sit unmunched and one greasy box of fish and chips goes unregretted.
Giorgos leads an interesting life. His job is to take a rag-tag bunch of travellers, put them on a 50-foot single-hulled yacht and sail them across the Aegean Sea (preferably into some sort of dramatic sunset).
When cookbook author Tessa Kiros turned 18 she left home in South Africa to travel and learn more about the world. She spent her twenties working in different restaurants and with families in London, Sydney, Mexico and Athens, finding mentors to lead her through the twisting paths of global gastronomy.
Recipe taken from Venezia: Food & Dreams by Tessa Kiros
Tiramisu an be varied as much as you like: make it less sweet, more sweet; serve it with gratings of dark chocolate on the top; use whatever alcohol you like, such as Grand Marnier, whisky or marsala. It’s also very easy to make double the amount.