August Now Then Magazine – Turkish

Turkish cuisine is fed by a melting pot of influences from Asian to Mediterranean. Rich with the legacy of the spice trade, there’s an abundance of vibrant flavours and colours, with aromatic chargrilled lamb kebabs, borek pastry stuffed with feta and spinach, pide bread covered with cheese and spiced meat,kofte meatballs, sarma sausage, stuffed dolma with rice, hummous and sweet baklava.

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A break in Palma

Palma is a city to be enjoyed on foot and staying in the old town it was a pleasure to go with the flow and wander through the network of historical streets. It was nice to not have a plan and enjoy the spontaneous surprise of what might be round the corner. There was interesting architecture to see, airy squares filled with cafes, bars and restaurants with plenty of pretty churches.

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