SHARING IS CARING YAMAS!
Cyprus, mythological birthplace of the goddess Aphrodite, is nearer Syria than it is to Europe and although itʼs deemed part of the Middle East, it is infused with the languages, cultural traditions and culinary heritage of both Greece and Turkey, ensuring that this island in the eastern Mediterranean has a distinctive flavour all of its own.
Orthodox churches, ivy-clad stone houses, sun-soaked Ottoman castles, ancient vineyards producing powerful wines, clear waters supplying fresh seafood and – like Greece – folkloric ouzeri, taverns where itʼs all about shared meze, tumblers of barrel wine and ouzo shots.
Raised by his Orthodox (and old-fashioned) Cypriot grandparents, Nic Charalambous got an early start in the kitchen, his memories overrun with foodcentric family gatherings and meals on trips to Cyprus and the Greek isles. He says the dishes his grandmother fed him ignited his ambition to
