Life in the Vineyard – Part 3: Nomad Chef’s Food Story
Sarkoy, though famous for wine, doesn’t have much to offer in terms of food and, having realised that earlier on, I brought survival packages of foods, spices and freshly ground coffee and my travel mate, a Vietnamese Phin filter. As you know, where Namie goes, there is food, not just food but thought-provoking food. Since I don’t like repeating a meal and my tummy has a limit for white bean stew (kurufasulye) and meatballs (kofte), I opted to cook instead of eating the food delivered to the winery. I try to cook no matter how tired I am, as long as I can lift a knife. The process of thinking what to cook is a therapeutic mental exercise and my body benefits from the simple clean food I make. Without fancy tools and pots, let alone a proper stove and a decent knife, I’ve been cooking just as fine as I’m a well-seasoned cook. The food produced from my tiny kitchen with an electric single hot plate and a kettle is getting more sophisticated day …