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Digital Subscriptions > Delicious Magazine > May 2016 > Greek getaway PAXOS

Greek getaway PAXOS

There’s an island in the sun in the land where the olives grow, where the living is easy and the food is simplicity itself. You can even catch it yourself, if you’re brave enough. Les Dunn dives straight in

Lunch was tantalisingly close to my fingers. Flippering furiously to keep in position, I confirmed the sea urchin had a strip of kelp attached, waving in the clear water. That, so I was told, meant it was a sought-after female (“the lady likes to wear jewellery”, as Paxiot men will explain with a wink). All I had to do was detach the urchin from the seabed with the dinner fork in my left hand, then scoop it up using the basket in my other hand. But those sharp spikes... Dithering, I drifted out of reach.

HARBOUR HIGHLIGHTS Loggos is one of the island’s three pretty waterside settlements

In swept my fellow urchin hunter, Ben Hobdell. He deftly swiped ‘my’ urchin and a couple more, then Supermanned to the surface. My pride deflating as rapidly as my lungs, I followed. This was my umpteenth attempt to grab an urchin that morning. Time to accept defeat.

A TASTE OF PARADISE

We were at Ben’s Bar, owned by the Anglo-Greek Ben and his mother Efi (his dad was the Shirley Valentine in that romance). I was staying with my wife and toddler in a villa up the hill, and we’d walked down here to pretty Monodendri Beach through prickly woods that chattered with birdlife. Paxos, one of the smallest Ionian Islands and a short ferry ride south from Corfu, is like an accidental nature reserve, created by indolence rather than zeal.

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About Delicious Magazine

May brings longer, warmer days and bank holidays, perfect for Peter Gordon's new salads, John Whaite's easy sharing feasts, meat-free dinner party mains and recipes that cook in the oven while you walk in the countryside. There's a 16-page section for Sabrina Ghayour to share her Middle Eastern-inspired cooking as well as new asparagus recipes, a guide to choux pastry and Ben Tish's salt hake fritters. And finally, we look for the best cheese toastie in the world.
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