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Rick Stein's Long Weekends

  • Season 1
  • 10 episodes
  • Food

Summary

Rick Stein embarks on a series of culinary long weekends in search of food excellence and brilliant recipes, heading to markets, restaurants, wineries, cafes and bars.

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Episode 9: Thessaloniki

Summary

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.
Recommended

Review

Rating: 3 out of 5.

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.

How to watch

Loading

Details

Formats
Colour

Credits

Cast

rolename
PresenterRick Stein
ContributorVafa Alexiadou

Crew

rolename
DirectorDavid Pritchard
ProducerDavid Pritchard

All episodes

  • Episode 9

    Thessaloniki

    Summary

    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.
    Recommended

    Review

    Rating: 3 out of 5.

    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.

    How to watch

    Loading

    Details

    Formats
    Colour

    Credits

    Cast

    rolename
    PresenterRick Stein
    ContributorVafa Alexiadou

    Crew

    rolename
    DirectorDavid Pritchard
    ProducerDavid Pritchard
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