Go for gold

WHEN the Olympic flame was lit in Athens at the start of the games it rekindled a passion for all things Greek.

The spectacular opening ceremony drew gasps of admiration from viewers all over the globe as the Olympic Games came home.

For me, the memories of my last trip to Greece came flooding back. Thick ewe’s milk yoghurt drizzled with local honey for breakfast at the Hotel Maronika in the little fishing village of Epidavros. Octopus with lemon and rigani, at the Ampeloesa Taverna across the quay. Or Melanzana salata, a delicious salad of black-eyed beans finely sliced scallion and dill, drizzled with Greek extra virgin olive oil and lemon. And not forgetting the ubiquitous taramasalata.