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 4: Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip brings him to northern Greece where he enjoys traditional dishes including veal stiffado and kotopita - which Rick declares to be the best chicken pie he has ever tasted. In the coastal city of Preveza he goes out prawn fishing and follows in the footsteps of poet Lord Byron visiting Messolonghi, a city where seafood is a highly regarded commodity. Rick also rolls up his own sleeves to cook his favourite Greek dishes of stuffed peppers and tomatoes and souvlaki
Review
Rick Stein has a massively embarrassing altercation with a small bench seat in a tiny Greek rowing boat on the latest leg of his enviably lovely, nice-work-if-you-can-get-it odyssey.
The mortified chef wails about having had too many lunches, and he’s dead right. Not only do we see Rick filling his face with local delicacies, we also watch the film crew tuck into platefuls of stuffed vegetables.
But it’s easy to be jealous of Stein, who’s greeted everywhere he goes in Greece by cooks and chefs with the widest of smiles and the biggest of plates. In a country in the grip of austerity, everyone is remarkably eager to impress, including the owners of the most beautiful off-licence you’ll ever see.
Throughout, Stein clutches a copy of his beloved Byron’s Childe Harold’s Pilgrimage, and he ends up in the poet’s adored Messolonghi.
Details
- Released on
- 2015-08-28
- Languages
- Formats
- Colour
Credits
Crew
| role | name |
|---|---|
| Presenter | Rick Stein |
| Producer | David Pritchard |
| Director | David Pritchard |
All episodes
Episode 4
Rick Stein: From Venice to Istanbul
Summary
The chef's gastronomic road trip brings him to northern Greece where he enjoys traditional dishes including veal stiffado and kotopita - which Rick declares to be the best chicken pie he has ever tasted. In the coastal city of Preveza he goes out prawn fishing and follows in the footsteps of poet Lord Byron visiting Messolonghi, a city where seafood is a highly regarded commodity. Rick also rolls up his own sleeves to cook his favourite Greek dishes of stuffed peppers and tomatoes and souvlakiReview
Rick Stein has a massively embarrassing altercation with a small bench seat in a tiny Greek rowing boat on the latest leg of his enviably lovely, nice-work-if-you-can-get-it odyssey.
The mortified chef wails about having had too many lunches, and he’s dead right. Not only do we see Rick filling his face with local delicacies, we also watch the film crew tuck into platefuls of stuffed vegetables.
But it’s easy to be jealous of Stein, who’s greeted everywhere he goes in Greece by cooks and chefs with the widest of smiles and the biggest of plates. In a country in the grip of austerity, everyone is remarkably eager to impress, including the owners of the most beautiful off-licence you’ll ever see.
Throughout, Stein clutches a copy of his beloved Byron’s Childe Harold’s Pilgrimage, and he ends up in the poet’s adored Messolonghi.
Details
- Released on
- 2015-08-28
- Languages
- Formats
- Colour
Credits
Crew
role name Presenter Rick Stein Producer David Pritchard Director David Pritchard
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