Shopping Cart -

Your cart is currently empty.
Upgrade to today
for only an extra Cxx.xx

You get:

plus This issue of xxxxxxxxxxx.
plus Instant access to the latest issue of 310+ of our top selling titles.
plus Unlimited access to 27000+ back issues
plus No contract or commitment. If you decide that PocketmagsPlus is not for you, you can cancel your monthly subscription online at any time. Auto-renews at €10.99 per month, unless cancelled.
Upgrade Now for €10.99 Learn more
This website use cookies and similar technologies to improve the site and to provide customised content and advertising. By using this site, you agree to this use. To learn more, including how to change your cookie settings, please view our Cookie Policy
Pocketmags Digital Magazines
EU
Pocketmags Digital Magazines
   You are currently viewing the European Union version of the site.
Would you like to switch to your local site?
Read anywhere Read anywhere
Ways to pay Pocketmags Payment Types
Trusted site
At Pocketmags you get
Secure Billing
Great Offers
Web & App Reader
Gifting Options
Loyalty Points

Why you need to add Georgia to your minibreak bucket list

Sandwiched between the ridges of the Caucasus mountains where Europe meets Asia, the resurgent Silk Road republic, once closed off by the Soviets, now warmly welcomes food-curious travellers. Tristan Rutherford enjoys flavour-packed cooking in the capital, Tbilisi, and travels to the nearby Kakheti region to sip its highly prized wines

Hungry traveller.

View over the old town of Tbilisi at dusk

Bunches of wild asparagus sprout next to a fish tank teeming with trout. Wheels of cheese weigh down a Lada to its bumpers, and strings of dried apricots dangle from the vehicle’s wing mirrors. As the crow flies, Dezerter Bazaar, Tbilisi’s main food market, sits within 200 miles of the borders of Russia, Turkey and Iran. It shows. Tehrani-style street stalls sell spices such as blue fenugreek and bee propolis (also known as bee glue – a sticky mixture bees produce to mend their hives). The indoor section of Georgia’s largest market – a Soviet-era maelstrom of giant pumpkins, pickles in oil drums and braying beasts – vends wild tea foraged near the Black Sea.

The bazaar juxtaposes treats you couldn’t pair in Georgia’s neighbouring countries. The spices of Arabia are displayed next to an entire row of fresh suckling pigs. Alcohol is sold with such abandon that during my hour-long stroll I was strong-armed into sipping four homemade wines and two shots of chacha, a grape pomace brandy known as vine vodka, which clears the tubes like liquid nitrogen. Pistachios are bagged and sold by Asian nation of origin – Uzbek, Azeri, take your pick. The most memorable section?

That would be the cheese. There is guda, a sheep’s cheese ageing under a sheepskin to guarantee a farmtastic tang. And dambal’khacho, a mould-covered quark wrapped in paper, aged underground, then served seared in hot butter. Plus nadugi. That’s a cheese inside a cheese: a ricotta-like curd wrapped inside a thin, silken slice of another kind of cheese called sulguni.

READ MORE
Purchase options below
Find the complete article and many more in this issue of delicious. Magazine - September 2018
If you own the issue, Login to read the full article now.
Single Digital Issue
September 2018
€4.49
This issue and other back issues are not included in a new delicious. Magazine subscription. Subscriptions include the latest regular issue and new issues released during your subscription.
Annual Digital Subscription
Only € 1.75 per issue
SAVE
68%
Was €33.99
Now €20.99
6 Month Digital Subscription
Only € 3.00 per issue
SAVE
45%
€17.99

View Issues

About delicious. Magazine

As summer wanes and turns to autumn, the September issue of delicious. gets cosy with favourite curries and a classic blackberry and apple crumble. Mellow fruitfulness indeed! Michel Roux Jr shows what he rustles up at home, Angela Hartnett puts on a feast for sharing and Gill Meller cooks a lobster spaghetti. Plus we’ve got Zoe Adjonyoh’s Ghanaian menu, a simple guide to pickling and fermenting (everyone’s doing it), a spectacular salted peanut mousse and chocolate meringue stack and much more. Gorgeous.