Cuisine Focus- The Mediterranean

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From food gathering to an appreciation of fine food

The Mediterranean is the deep, blue heart that provides life to the countries that encircle her. The remarkable geographic and ethnic diversity of the Mediterranean have laid foundations for the regions culinary identity. Drawing on a range of ingredients and cooking styles the culinary minded have infused these influences into a fresh and unique style of cooking.

The Mediterranean is well equipped with natural resources. But for the food lovers the greatest blessing is a range of climates, ranging from alpine to sub tropical. Add rich, ancient soils, some of the purest waters on the planet and guaranteed sunshine and the result is an endless feast of produce.

Combining the rugged flavors of the land with a cosmopolitan sophistication, it is not surprising that Mediterranean cuisine has tantalized the senses and captured the imaginations of those fortunate enough to have experienced it.

From a few simple ingredients such a wonderful cuisine can be presented for even the most discerned diner. Ingredients commonly utilized to produce dishes in this cuisine are as follows:

Legumes- Borlotti beans, cannellini beans, chickpeas, fava beans, lentils

Nuts and Seeds- Almonds, chestnuts, hazelnuts, pine nuts, pistachios, sesame seeds, walnuts

Herbs (Dried and Fresh) – Basil, Chives, Coriander, Dill, Lavender, Marjoram, Mint, Oregano, Parsley, Rosemary, Sage, Tarragon, Thyme

Seasonings- Anise seeds, bay leaves, bitter orange peel, black peppercorns, capers, cardamon, cloves, coriander seeds, cumin seeds, fennel seeds, ginger, nutmeg, olives, orange flower water, paprika, rose water, saffron, sumac, tumeric, za’atar

Oils- Grapeseed oil, hazelnut oil, olive oil, truffle oil, walnut oil

Vinegars- Balsamic vinegar, red wine vinegar, white wine vinegar

Vegetables- Artichokes, arugula, asparagus, bell peppers, broccoli, cabbage, carrot, cauliflower, celery, chili, cucumber, eggplant, fennel, garlic, leek, olives, onions, potato, pumpkin, radicchio, romaine, spinach, tomato, turnip, wild mushrooms, zucchini

Fruits (Dried and Fresh) – Apple, apricot, cherry, currant, dates, figs, grapes, lemon, lime, melon, oranges, peaches, pears, plums, pomegranates, quinces, raisins, strawberries

Meat- Goat, lamb, pork, rabbit, venison

Poultry- Chicken, duck, guinea fowl, quail, squab

Fish- Anchovies, mackerel, monkfish, mullet, sardines, sea bass, tuna

Shellfish- Clams, crabs, cuttlefish, lobster, mussels, octopus, oysters, shrimp, squid

Cheeses and Yoghurt- buffalo mozzarella, feta, fresh and aged sheep and goat’s milk cheeses, mascarpone, ricotta, yoghurt

Sweeteners- Honey

The above list is not exhaustive- there are many other items used to produce Mediterranean menu items.

The following images provide an introduction into the beauty of the Mediterranean region and selected ingredients and dishes that you may find on Mediterranean menus in today’s society:

A Few Dish Ideas Mediterranean

Buffalo mozzarella salad with tender asparagus and roasted tomatoes

Rocket and salsa verde add a pleasant crisp to the dish

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Ravioli of sweet potato and roasted garlic, wilted spinach

with a delicate saffron cream sauce and walnut praline

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Linguine cooked with Atlantic salmon, slow baked red bell peppers and basil

Finished with cherry tomato vinaigrette

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Tender breast of chicken filled with spinach mousse, seared scallop,

horseradish crushed potatoes and red wine Jus