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Rick Stein's Long Weekends
E9 of 10
Series 1 - Episode 9
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Rick Stein's brand of "moochy" travelogue yet again proves an eminently easy watch to wind down, as he packs up his cabin bag and wheels it over to the north-eastern Greek city of Thessaloniki, on the Aegean Sea.
There's an impressive mix of Byzantine, Roman, and Ottoman structures and Rick has a leisurely wander around, but we know it's all about the food, and this city is touted as the gourmet capital of Greece. Forget souvlaki and tzatziki, our guide arrives in time for harvesting peaches on land and mussels at sea – and shows us how to make a traditional veal and aubergine stew at home.
The chef heads to the north-eastern Greek city of Thessaloniki, which nestles on the northern shores of the Aegean Sea. The city is revered as the gourmet capital of Greece and birthplace to possibly the greatest warrior general that ever lived - Alexander. Rick explores a city of many identities, boasting a young student population apparently hungry for dishes that reflect the freshest of seafood. Back home, he prepares veal and aubergine stew after meeting the doyenne of Greek cooking, Vafa Alexiadou.
Cast & Crew
Full Episode Guide
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