He has done wonders evangelising the beauty of Indian and Spanish cooking, and now TV chef Rick Stein is turning his attention to the sometimes underrated cuisine of Greece and Turkey.
A new five-part series, Rick Stein: From Venice to Istanbul, will focus on food in the areas around the Aegean Sea and will air next year, RadioTimes.com can reveal. It follows on from Stein’s hit series such as Rick Stein’s Taste of the Sea, Far Eastern Odyssey, Rick Stein’s Spain and Rick Stein’s India.
Stein told us: “People are a bit rude about Greek food but if you go into people’s houses you find an absolute wealth of really good dishes – vegetable dishes in particular. They also do very nice filo pastry pies.”
Stein is also preparing a programme about Australian food in which he plans to spread the word about the brilliance of sea urchins as food.
“There are loads of sea urchins in Australia but nobody eats them there,” he said. “They just send them off to Japan. But a sea urchin to me is a real delicacy.”
Ben has worked as a professional journalist specialising in TV and the arts for nearly twenty years. After a two year stint on local newspapers in the mid 1990s, he spent more than 5 years as the broadcast reporter at the Stage newspaper. Following that he enjoyed staff reporting positions at the Sunday Mirror and the Sunday Times breaking stories and writing features before settling as a full time freelance writing for an array of newspapers and magazines - but mainly for the Guardian, Evening Standard, Broadcast, Independent and the New Statesman where he wrote a column.