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 5: Rick Stein: From Venice to Istanbul
Summary
The chef continues his 900-mile road trip from Venice to Istanbul, sampling that array of gastronomic delights that lie on the route. In the penultimate episode Rick arrives in the Greek Peloponnese where he samples mouth-watering dishes such as rooster stew hilopites with mizithra cheese, and a home-made moussaka he claims is the best he have ever savoured. In his Symi island kitchen, Rick rolls up his sleeves to prepare galaktoboureko, a dessert of semolina custard in filo pastry, a favourite dish in Greece
Review
The trouble with watching Stein’s latest series is that I want to rush outside to hail a passing fishing boat to check on the catch of the day, which is a bit of a stretch in landlocked west London.
He’s turned up in southern Greece where he’s enraptured by a fruit and veg shop, before he boils some greens. The entire episode is one glorious dish of food after another, and you might find yourself falling into a delightful stupor until Stein says – TWICE – that the Greeks “cook the best chips in the world”. Well, excuse me, but have you ever been to Whitby, Rick, dearest?
Inevitably, Stein is persuaded to do a bit of Greek dancing as plates rain from the heavens. Presumably this isn’t a judgement on his dancing skills.
Details
- Released on
- 2015-09-04
- Languages
- Formats
- Colour
Credits
Crew
| role | name |
|---|---|
| Presenter | Rick Stein |
| Producer | David Pritchard |
| Director | David Pritchard |
All episodes
Episode 5
Rick Stein: From Venice to Istanbul
Summary
The chef continues his 900-mile road trip from Venice to Istanbul, sampling that array of gastronomic delights that lie on the route. In the penultimate episode Rick arrives in the Greek Peloponnese where he samples mouth-watering dishes such as rooster stew hilopites with mizithra cheese, and a home-made moussaka he claims is the best he have ever savoured. In his Symi island kitchen, Rick rolls up his sleeves to prepare galaktoboureko, a dessert of semolina custard in filo pastry, a favourite dish in GreeceReview
The trouble with watching Stein’s latest series is that I want to rush outside to hail a passing fishing boat to check on the catch of the day, which is a bit of a stretch in landlocked west London.
He’s turned up in southern Greece where he’s enraptured by a fruit and veg shop, before he boils some greens. The entire episode is one glorious dish of food after another, and you might find yourself falling into a delightful stupor until Stein says – TWICE – that the Greeks “cook the best chips in the world”. Well, excuse me, but have you ever been to Whitby, Rick, dearest?
Inevitably, Stein is persuaded to do a bit of Greek dancing as plates rain from the heavens. Presumably this isn’t a judgement on his dancing skills.
Details
- Released on
- 2015-09-04
- Languages
- Formats
- Colour
Credits
Crew
role name Presenter Rick Stein Producer David Pritchard Director David Pritchard
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