Summary
In Season 1, Rick Stein cooks some of his favourite Venetian dishes, crosses the Adriatic Sea to Croatia, savours the native oysters of Ston, and explores the cuisine of northern Greece.
Rick Stein: From Venice to Istanbul
- 2015
- Season 1
- 7 episodes
- Lifestyle
- Food
Episode 6: Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire is nearing its end as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula Rick enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks the country's iconic dish sultan's delight - a mouth-watering lamb stew on a bed of aubergine puree
Review
“I am so happy,” a joyful Turkish wine-maker tells Rick Stein. “I work 16 hours a day… it makes you very tired… I lose money.” He’s not being wearily ironical, either, he really IS happy. Pleasure drips off his every word.
Stein meets lots of people like this on his travels; men and women who love their lives, whether they’re making wine or the most beautiful roast lamb tandoori dish (also seen here).
Once again Stein doesn’t appear in the least bit fazed as he’s confronted by piles of locally made food, notably the gargantuan Turkish breakfast he eats at 3pm. And he’s in raptures as he eats some kind of cheese squeezed from the skin of a goat.
Details
- Released on
- 2015-09-11
- Languages
- Formats
- Colour
Credits
Crew
| role | name |
|---|---|
| Presenter | Rick Stein |
| Producer | David Pritchard |
| Director | David Pritchard |
All episodes
Episode 6
Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip from Venice to Istanbul through the countries of the former Byzantine Empire is nearing its end as he leaves southern Greece for the shores of western Turkey. On the Cesme Peninsula Rick enjoys creamy Armola cheese matured in goat skins, Urla's famous red wine and the ultimate Turkish breakfast. He also cooks the country's iconic dish sultan's delight - a mouth-watering lamb stew on a bed of aubergine pureeReview
“I am so happy,” a joyful Turkish wine-maker tells Rick Stein. “I work 16 hours a day… it makes you very tired… I lose money.” He’s not being wearily ironical, either, he really IS happy. Pleasure drips off his every word.
Stein meets lots of people like this on his travels; men and women who love their lives, whether they’re making wine or the most beautiful roast lamb tandoori dish (also seen here).
Once again Stein doesn’t appear in the least bit fazed as he’s confronted by piles of locally made food, notably the gargantuan Turkish breakfast he eats at 3pm. And he’s in raptures as he eats some kind of cheese squeezed from the skin of a goat.
Details
- Released on
- 2015-09-11
- Languages
- Formats
- Colour
Credits
Crew
role name Presenter Rick Stein Producer David Pritchard Director David Pritchard
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