Try something different and go to Ta Kokalakkia and the bottom end of St Andrews Street. Just hit the road and keep walking east, it is well sign-posted and is on the left. The owners are South African Cypriots!!! The food reflects the cuisine of South Africa and the Ribs are to die for - practice well before you go in order to train your stomach. If you have the courage, try the Mixed Grill - they do not provide trolleys to take your stomach home.

Jilly, Although we have been to Peyia, we have never eaten there. A tad too far as we live in Ypsonas (Near Berengaria's castle at Kolossi)

Peggoty - Polis is OK but the time we went, the tables were disgusting. I would still recommend it. The Swan and Achilles used to be good, but have both gone. Aphrodite's has moved to where the New Lakeside made a brief appearance.

There are a few rules to observe when eating out in Cyprus. The first and only one is stay away from the Tourist Ethnic Restaurants. There are some very good ones, but most are terrible.

Chris's Kebab House on Akrotiri Strip. This is in the village on the way to the RAF Base. Strangely enough, the food is better when it is crowded than when it is empty. The lads from the base use it a lot, but in some 20 years, I have never seen trouble there - noise yes. Children are more than welcome. Food; Souvlakia, Seftalia, Chops, Liver, Chicken, Lounza, Halloumi and salads.

In Erimi Village there is the Erimi Kitchen where they sell the most excellent Fish and Chips.

Evdihmou Village - off the Paphos - Lemessos motorway has George's or the Famagusta Tavern - better than average food here and serves Chernobyl Pork Chops - size dear, size!

In Paramali, Just after the Episkopi Base is the Paramali Station Tavern where they sell the best chicken ever.

In Pissouri try the Vineleaf on a Friday for ethnic buffet food and entertainment.

In Paphos try The Koh-i-Noor Indian restaurant opposite the Alexander Hotel.

Lemessos again - Indian - Star of India down from Old Woolworths off Makarios III Avenue. Chinese - The Slowboat opposite the Appalonia Hotel on the Tourist Strip.


If you travel to the North try Jashan's (Indian) to the west of Girne (Kyrenia)

Sorry I said Amanda, I meant Victoria. The third episode in this disaster had an excellent recipe for a Chilli.

Linda, I accept that you are more than entitled to your opinion and I applaud the fact that in the face of all this adverse criticism, you have the nerve to stand up and say that the prog is good! Do you like Reality TV too?

PMSL again.

Siobhan, you missed out the Elvis impersonator (I use that term loosely)

Consumate TRIPE.

I am baffled that some one of Rick Stein's reputation has seen fit to be associated with this drivel. Likewise, I cannot understand how some one with David Pritchard's obvious skills would produce such childish piffle. I feel sorry for Amanda? the welsh cook who does the only sensible (I use the term very loosely) element in the programme. EVRY other aspect is dire.


DRIVEL
PATHETIC
DIRE

How many more words will you need before the programme is transferred for Kirstie to show???

Well Kes, I originally meant food of BRITISH origins but then when I asked for examples, got regional foods. I then added to them and called them British Foods because they could be associated with Britain (In this case I refer to the islands of Great Britain). British in origin is difficult because how far back do you go in history to draw a line? How do you define British? and regardless of what your definition is, is it correct?

My reason for entering into this discussion is that I took exception to the statement "Tasteless British Muck". I have no doubt that the person in question found certain foods that she might have eaten whilst in UK tasteless, but to label it as British Muck is incorrect. I would have made the same response to people who say they hate Italian, French, or Chinese food. Again when people say they hate Indian food - most people I have met who say they hate curry, for example, have only tasted macho - 1 lb of chillies in that mate and boiled for three days rubbish that bears no relationship to the foods of India.

It is only semantics. e.g. I could say I hate Italian food!! However, I love pizza, pasta, parma ham, Italian wines; so how can I say I hate Italian Food? What I do dislike however, is excessive tomato in my food and loath parmesan cheese!

Thanks Karen and you too Rustie -

Yes good old BRITISH food and nothing tasteless or mucky about ANY of your examples or mine:

Stilton, Cockles, Oysters, Venison and other game, salmon, trout, pickles galore, rissoles, sandwiches, laverbread, water cress and I suppose - Vindaloo, Spag Bol and Pizza. I mean, when does a food become BRITISH?

Oops LOL again, I walked into that one. I meant to say "...that when the wife and I get homesick we cook food from home after purchasing the ingredients in the local "Other" shops".

Teaspoon of sugar works as does Yoghurt, but do what Rustie suggests.

LOL - As you see, I am David "from Other". Now the local food is "other muck", obviously! We love it but if we want British food, we buy the ingredients, and cook it. People have complained to us (My wife and I), that "Other Muck" is terrible but cannot give one simple example. I mean they like grilled meat, salads and bread! Well, blow me, the local "others" live off grilled pork/lamb, ditto for salad and bread.

Foreign Muck? No such thing! Neither is there such a thing as British Muck - the terms are too generic! Now too much garlic, tomato, cheese, oil, spices, salt spices or grease in a particular dish - that I understand!

There has to be a finally, so please name one example of BRITISH food; not Yorkshire, Welsh, Scottish or Cornish, etc., but BRITISH!

Isn't that just too bad - "tasteless British Muck??" indeed. The remark itself is tasteless and shows a complete misunderstanding of the English Language AND British Food. An example of this "muck" would possibly demonstrate that the food despised wasn't prepared, cooked or served correctly.

Finally, is there such a thing as "British Food"?

In the middle to late 50's, and possibly well before, Dan Hansen used to supply meat pies to the Fish & Chip shops in Swansea (and possibly the rest of South Wales). The pies were cooked in a pie dish and served one. The pastry was sheer bliss and the contents was beef in a rich, dark (almost black) peppery gravy. Eaten with chips in newspaper, this was absolute heaven. Then supplies seemed to stop!!! Does anyone else remember these pies? Are there any of the Hansen family around who have the recipe, and might I have a copy please?

Ho Ho Ho, very droll :-)

I got the crisper - which works very well, better than a grill, better than Richard and a cast iron frying pan (I use a cast iron frying pan as well). I went into the shop just to buy the crisper and bought a shed load of other stuff as well - good grief ;-)

My newest gadget is a Bacon Crisper purchased from Lakeland - a magic piece of cast iron - I know I could use another frying pan but we went into the shop and came out with the Crisper, and spent 60 pounds aaaaaaaargh!, I might as well use it.

Woks! I have three, all different, all with lids. The first one was bought in Hong Kong where I should have bought a "proper" one, at least authentic, but I bought a flat based, non-stick jobbie - good for electric hobs. That was 1977 and it still going strong and as I always use a wooden spatula or chan, the Non-stick is still OK. The next one (1984) was an "authentic" one bought from a TV Sales advert, once sealed that too is OK and I can bash it to hell and gone with a metal Chan. The last one (1990) was bought in Germany and is a Le Crueset cast iron beast and, boringly, that will last a life time (as will the others). Basically, any type of wok is OK - just treat it right (see below) . In fact go to the nearest China Town and buy a "real" wok there, forget non-stick, flat base and all the western fads - go native. Finally, NEVER buy an electric one!

Thank you Mary, I will do just that Hoit will have to wait a while. I'm not being ungracious but we are coming home for a holiday, the car's off the road etc etc. Will email when we get back.

The tree is quite a large one and we get a load of fruit which I eat - my wife wouldn't touch them as they give here stomach problems (Well a bit lower actually). I will certainly try the recipe - thanks Imogen

Please, does any one have a decent recipe for Loquats? (aka Japanese Medlars) We have a tree in the garden and every year we watch as the fruit rots on the branches - We had a look on the Web but all we can find is a recipe for preserves - which is very nice but has a short shelf life!

Aya, Karen is so right. If you ever visit Cyprus, go to a kebab house. Now you can go to a tourist taverna if you choose, but the standard is not as good as you can get elsewhere. In my humble opinion, and I have been eating out in Cyprus since 1981, one of the best is Chris's Kebab House on the Akrotiri Strip - definately worth a trip if you are on holiday. Chris's Halloumi is excellent, served hot, slightly soft and marked with the griddle stripes sitting on top of the best Lountza (cured Pork fillet) mmmmmmmmmmmmm. (I believe that Lountza is difficult to get in UK). Now if you go to the villages, say Pera Pedi and The Eucalyptus Taverna, the Halloumi is almost like Feta and has a different texture?

Interesting chat. I love chocolate - end of comment! Cheese is a different matter. The thought of cooked cheese makes me reach for a brown paper bag and the smell of a toasted cheese sandwich or cheese and potato pie makes me fill it! However, I love Pizza and haloumi is to die for - mind you I do live in Cyprus. Just wish we could get some decent Mozzarella!