Shane alights at Gallipoli almost 100 years after the famed 1915 ANZAC landings, and gets to know the Dardanelles – witnessing how the local cuisine has been influenced by the incursion of so many different cultures.
3 Jul 2014 - 5:40 PM  UPDATED 15 Jan 2017 - 10:55 PM

He also travels to the hinterland to meet people who prepare food according to local traditions, which have survived because of the bonds that hold people together. As he joins a local resident hosting an evening meal on a picturesque terrace in Assos overlooking the Greek island of Lesvos, Shane comes to understand why people have been fighting to get their hands on this fertile and evocative region for millennia.



Village-style feta börek

Vine leaf-wrapped quail

Wild greens, sucuk and eggs