Salvage and save

It’s with a heavy heart (read: heavy stomach) that I left Georgia this week. What an incredible, colourful country that one is. And I chose this pic because I think it epitomises the way Georgians cook and eat, reuse and repurpose so well. I took it in Tbilisi, the capital, where cooperative shops are a

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A Balkan relish

The first time I had ajvar (pronounced ayvar) it was dolloped on a plastic plate with a hunk of cold pork and white bread. I was in a Slovenian village at the local men’s club – essentially a community centre with a bar in it – where every Friday the village men came to play boules, drink Lasko

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