Hi from wonderful Turkey where the food is so very diverse and totally amazing.

It is the very beginning of summer and we have been treated to a gastronomic tour of Istanbul and the coastal town of Ayvalik.

From the most amazing organic fruits found at roadside stalls, bustling local markets and superb local breads (called simit) to the incredible cheeses and filo pastries – there is just some many taqste tempting delights that I am frightened to even glance at a set of scales.

Some of the many foody highlights of our Turkey trip include an absolutely indulgent eating extraqvaganza from our host’s mother – Nesrine’s -table for three days and nights. With home made/grown preserves, olives, artichokes, plums and dishes of beans, smoky grilled eggplant and sublime turkish coffee – Eric and I were in seventh heaven.

Then there was the dondurma or mastic gum aromatic goats milk icecream...absolutely delicious and quite different and the yoghurt and cheeses…the filo pastries and the tosts.

Of course there are the olives with Ayvalik being world famous for their quality oils and fruit. We were lucky enough to visit a local organic olive press and olive preserving plant where we watched the local ladies pile heaps of cured olives into large jars ready for filling with freshly pressed olive oil. These olives we so fresh and had a taste so different from those in Australia.

As well as the individual tastes of Turkey there are also the feasts to be had where plate after plate of individual delicacies are laid out before you and you with several hours of good conversation you somehow mange to nibble you way through most of them!

All in all Turkey has been a gastronomic and an eye opening adventure, and i know that we have only begun to scratch the surface.

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