'A Rock And A Hard Place' Food and Travel Magazine
Despite it's challenging volcanic soil, the wine and produce cultivated on the Greek Island of Santorini is some of the finest in the world. Rosemary Barron and I meet the people whose back-breaking labour create it...
Stunning views of the Santorini Cadura on the walk from Fira to Firostefani.
A glass of Anagallis Rose, wine tasting at Winery Venetsanos, Megaloxwri, Pyrgos.
Wine tasting with our very own wine waiter Manolis Lygnos at Santo Wines, Santorini
More caldura views from the pretty village of Oia, Santorini.
Wine Maker Paris Sigalas at Winery Domain Sigalas near Oia, is making award winning wines and is one of the most respected producers on the island.
On Santorini the old vines are watered via night mists only. The condensation on the leaves drips onto the roots via this unique basket shaped growth. Here Haridimos Hatzidakis shows us the old vines method of production at Winery Hatzidakis, Pyrgos. These old vines in Volcanic soil produce some very interesting and complex whites unique to the Island. His single vineyard, old vine Assyrtiko is tended by monks at the nearby monastery to produce the excellent Assyrtico de mylos.
Award winning organic wine makers, Constantinos Stamos & Haridimos Hatzidakis at Winery Hatzidakis, Pyrgos Kallistis, Santorini
Making wine in the 'old tradition', Yiannis Tselepos, owner and winemaker at Chryssou Tselepos Winery. His philosophy is simple he says; ...'add nothing, take nothing away, make great tasting wine...'
Santorini's fabeled views over the caldura at Fira.
Today, only the older generation still forage for Santorini's wonderfull wild capers. Here Artemis and his wife Katerina demonstrate how to pick and process the capers.
Popi the owner of Fousteris Bakery in Pyrgos produces the finest bread on Santorini.
Captain Anthi Arvaniti, daughter of four generations of Santorini fishermen takes us out for the mornings catch. She has the only authorised fishing boat trip on the island from the harbour at Vlychada.
Deliciously sweet, freshly caught and cooked shrimp on board Captain Anthi Arvaniti, fishing boat trip from Vlychada Harbour.
The mornings catch for sale in one of Fira's spontainious roadside markets.
The wonderfully generouse Kostas Chryssocherakis, serves up a lunch-time feast at his beautiful restaurant Metaxy Mas in Exo Gonia, with marvelouse views over Santorini.
Harvested Fava pods awaiting threshing at Nomikos Estate, Santorini.
Yiannis Nomikos demonstrates the process of hand grinding the husks from Fava to produce the finished bean at his showroom on Nomikos Estate, Santorini.
The pretty village of Oia by night.
Once numbering in their thousands, donkeys are now mainly for the tourists, Pyrgos, Santorini.
Grilled sardines stuffed with herbs are just some of the treats on offer at the fabulouse To Psaraki Restaurant with views over the Harbour at Vlychada.
Master tomato grower, Christoforos Fousteris. Santorini's unique soil and climate produce tomatoes of the most intense flavour.
White Aubergine for lunch at Domain Sigalas Winery, near Oia, Santorini.
Haridimos Hatzidakis from Winery Hatzidakis joins us for lunch at restaurant Metaxy Mas, pouring a glass of his excellent Assyrtico de Mylos, made from old vine Assyrtiko.
Fava with caper leaves, capers and onion at Domain Sigalas Winery, Oia.
George Hatziyannakis is a local legend and owner of Restaurant Selene in Pyrgos, who's help and kindness made our Santorini all the more rewarding.
Many thanks to everyone at the Aressana Hotel, Fira for all their help and hospitality while on assignment in Santorini.