The southwest coast of Turkey, or the Turkish Riviera has been attracting visitors for thousands of years. Vivid blue waters and spectacular coastlines combine with ancient heritage and delicious local cuisine for an irresistible offering.
The cruise starts in Bodrum, a coastal town dominated by a Crusader castle and home to the ruins of the Mausoleum of Hallicarnassus, one of the ancient seven wonders of the world. From here you will cruise along the coast, south stopping at secluded bays, seaside towns like Marmaris and finishing in beautiful Fethiye. Along the way visit local food producers, eco farms and vineyards as well as farmers markets and harbourside restaurants, taking in the varied Turkish cuisine.
There is also the option to join the pre cruise extension to Istanbul that will show you the many depths of Turkish cuisine and how it has changed over the centuries. With specialist local guides explore the beautiful city of Istanbul through its history and its food.
John Lethlean is a food writer, journalist and restaurant critic with The Australian. Prior to News Ltd he plied his trade for Fairfax Media at The Age and as a Melbourne-based editor for Australian Gourmet Traveller. “Food is obviously something that’s very important to me, more as a conduit to joy and happiness than an intellectual pursuit,” says John, a Victorian based outside Melbourne in the foodie haven of Daylesford/Hepburn Springs. “I love travelling - who doesn’t? - but I travel to eat. To me there is little more exciting than listening to a society, a culture, through its food, both traditional and contemporary.”
Kate Lethlean is a Cordon Bleu (Paris) trained cook who has lived a culinary life in Europe travelling, cooking and writing for 20 years. She has contributed to numerous leading publications and cookery books and worked on the Formula One and Moto GP circuits, for the British Royal Family, and Skibo Castle. She also spent five years in the UK as senior teacher and demonstrator at the prestigious Leith’s School of Food and Wine, London. These days she is a cookery book publicist and rare-breed chicken fancier and assists John with research and vital eating support.