Banner Capucana - 480x135
Banner Filfar - 480x135
Paris Christofides

Paris Christofides

Paris Christofides is a World traveler, a connoisseur of lifestyle and a perceiver of situations. He has the charisma of seeing through things but seeing things coming in the future as trends although often creating trends! He is an extremely creative person capable of putting things together in a unique manner and has a way to present simple things in a stunning way. He is highly communicative and a people’s person thus a good trainer. He is flexible and adaptable coming from being a gypsy and an aristocrat the same time. His trade is being a consultant on food/drink and music, design and atmosphere, organization and management, personality coaching and…concepts, concepts, concepts!

Website URL: Email: This email address is being protected from spambots. You need JavaScript enabled to view it.

Socca Bread deals

in Eats
on: 31 March 2020

This is a large chickpea pancake from Provence area in France also called farinata. Traditionally cooked in wood ovens on copper disks, roughly cut and served hot or warm. It can take variations i.e to add chopped rosemary in the butter mix or curry or turmeric, garlic or pesto too. But do not restrict yourselves. Have it in squares with a dip of your choice, go South American, Asia, and Middle East, even go European and add horseradish cream and chopped smoked salmon with some leaves. Make it as a pizza bread base and top it up with cooked ratatouille, or tossed vegetables, tomato base stir fry and again top it up with fresh salad leaves for a bigger meal deal.


In France, my travel times I had this everywhere with olives on the side when ordering aperitifs the right time! Perfect with dry vermouth and a glass of proper chardonnay! 


Have fun, easy to make and do create your deals!


PREP TIME: 5 to 10 min

COOKING TIME: 6 to 8 min



1 cup chickpea flour (4 1/2 ounces)

1 cup water

1 1/2 tablespoons extra-virgin olive oil, plus more for the pan and drizzling

1/2 teaspoon kosher salt

1 teaspoon za'atar or cumin or else



Prepare the chickpea batter. Whisk the chickpea flour, water, olive oil, and salt together in a medium bowl until smooth. Let rest for 30 minutes to give the flour time to absorb the water.


Preheat the oven and then the pan. Arrange an oven rack 6 inches below the broiler element and heat to 450°F. About 5 minutes before the batter is done resting, place a 10-inch cast iron skillet in the oven and turn the oven to broil.


Add the batter to the prepared pan. Carefully remove the hot skillet from the oven. Add about 1 teaspoon of oil, enough to coat the bottom of the pan when the pan is swirled. Pour the batter into the center of the pan. Tilt the pan so the batter coats the entire surface of the pan, if needed.


Broil the socca for 5 to 8 minutes. Broil until the top of the socca begin to blister and brown, 5 to 8 minutes. The socca should be fairly flexible in the middle but crispy on the edges. If the top is browning too quickly before the batter is fully set, move the skillet to a lower oven rack until ready.


Slice and serve. Use a flat spatula to work your way under the socca and ease it from the pan onto a cutting board. Slice it into wedges or squares, sprinkle with salt and pepper, and drizzle with more olive oil and sprinkle with the za'atar if using.


NOTE Socca is best if eaten immediately after baking while still warm, but can be refrigerated and re-toasted for up to 1 week.

Photo taken at home with my mobile during lockdown!



Whole meal penne pasta

2 tbsp. finely chopped red onion, 2gl. garlic, chunk of ginger

3 Bay leaves, 3 cinnamon sticks

Finely chopped courgettes, aubergines, celery

Green peas

Small broccoli florets

Pinch of red chilly

2 tbsp. garam masala

1 tbsp. turmeric powder

1 tbsp. coriander powder

2 tbsp. tomato paste

½ pint vegetable stock

Salt & pepper

¼ fresh lime

(Coconut cream optional) 


Cream sauce

3 tbsp.  Chick pea flour

3 tbsp. sunflower oil

1 ltr unsweetened Almond milk

2 Star anise

½ tbsp. cinnamon powder

Salt & pepper



In a large sauce pan heat the oil and toss the onions, garlic and ginger, bay leaves and cinnamon stocks until soft. Add all the vegetables except the broccoli and stir until golden brown. Then add the broccoli florets for a minute and add all the dry spices. Stir for a minute or two and add the tomato paste and the vegetable stock. It should be saucy but not juicy. Cook for a few minutes until all is cooked, add salt and pepper to taste. Squeeze the lime and optionally you may add a couple of spoons of coconut cream. Leave to rest on the side until you cook the pasta in hot water. Drain the pasta and mix with the vegetable mixture.


Cream sauce- In another pan heat the oil, add the flour and stir constantly as if you make a roux as a base for a cheese sauce. Be careful not to overheat but you need to cook the flour. Then add your almond milk a little at time not to curl but mix well with the flour mixture. Keep stirring and adding a little of milk at the time until it becomes a thick cream. Add the star anise, salt and pepper, and a little at a time the vegetable stock but mix some with the cinnamon powder and add at the end. Keep on low fire stirring until the cream thickens.


Let it rest for a minute and then pour over the pasta evenly. Sprinkle with some fresh crushed peppercorns and cinnamon dust.


Bake in the oven for 45 minutes in 220 c.


Note : Mobile photo at home during ‘stay safe at home’


Plant based recipe, simple and delicious on its own or with an herbal green salad!



2 cups whole wheat orzo

2 cups sliced mushrooms

2 table spoons chopped onion

2 gloves crushed garlic

2 bay leaves

1 tin coconut milk (2 cups or 400 ml)

2 tbsp. pumpkin kernels

2 tbsp. designated coconut

½ tbsp. turmeric

Vegetable stock (4 cups or 800 ml)

Soya bean oil 3 tbsp., salt/pepper, nutmeg



In a cooking pot, add the soya bean oil and when hot toss the chopped onion, garlic and bay leaves until soft and slightly golden. Add the orzo and stir in the turmeric, pumpkin kernels and designated coconut, followed by the coconut milk and the vegetable stock. Stir continually to avoid sticking at the bottom of the pot.


Add salt and pepper and keep stirring until the orzo is cooked. It should be by now creamy and runny, if not add a little more stock or water. Let it rest for 5 minutes covered and off the heat to further absorb the liquids and complete its cooking. Serve in bowls and add some nutmeg, pumpkin kernels and designated coconut on the top.


Tip- squeeze a few drops of fresh lime to add that extra kick, and if you like it spicy add some chili powder together with the turmeric!





Japanese tomatoes in a glass

in Booze
on: 08 February 2020

Some new options on spirits based on fruit and vegetables are invading the market and adding to the opulence of ingredients available for cocktail creation. We played with red tomato gin and black tomato gin, Crop Harvest Earth Organic Tomato Vodka, Belvedere Bloody Mary Vodka and more…, but now a couple of bottles of an interesting tomato liqueur fell into our hands at the Speakeasyhacker’s lab!



With more than 120 years of history in tomato cultivation and producing various tomato based products, Japanese company, Kagome set forth a new corporate philosophy that re-examined the spirit and company creed that Kagome's management has historically held. Appreciation is what the Company's founder, Ichitaro Kanie, ultimately attained as a manager. Nature is the source of Kagome's products and the value it provides. Corporate Openness expresses Kagome's commitment to being a company that is fair and open toward people and society. These three words embody Kagome's corporate philosophy which is fantastic to see the Japanese leading on for a better World.


La Tomato liqueur, made with these Japanese cultivated fruity and refreshing tomatoes in taste, fresh acidity and faint sweetness. A moderate fragrance tomato liqueur at 18% Abv from using the bright red tomato to a core clogged up with this flesh closely comes in 50 cl bottles.


Mix it with tonic and a lemon twist and add Sake too! Add a couple of centiliters into your beer, drink neat or add to your gin or vodka on ice and a chilly pepper! But be more adventurous and make a couple of martinis too!


Play with a classic Vesper Martini

6 cl citrus character gin 

1.5 cl premium or refinely distilled vodka 

1.5 cl La tomato liqueur 

Shake all ingredients and strain into a chilled martini glass, add a lemon twist. 


Speakeasyhacker’s preferred recipe on trial was the following: 

X Large Saketini!

6 cl light fruity Sake (we used the Samurai sake pure and not diluted with water by Asahikawa brewery) 

2 cl La tomato liqueur 

1,5 cl fresh lime juice 

Shake all ingredients and strain into a chilled martini glass, add a basil leaf.

Alternatively since it was still lunchtime we have also tried it in a highball with tonic water!



When gin first hit the shores of England and Scotland nearly four hundred years ago, it came under the name of Genever, the Dutch name for Juniper. As its popularity grew, the only name a good gin required was the brewer’s mark; Gordon’s, Booth’s etc. Since then, and most recently over the past decade, gin has acquired some of the most diverse names in the spirit world, ranging from fruity concoctions to suggestive and saucy indicators.


At first glance Mistral Rose Gin has also acquired a rather trendy moniker, but the similarity ends there. Much like the wind itself, this is a SERIOUS gin.


Perhaps, it could be assumed, that Mistral Gin is simply a romantic name, giving respect to the area in Provence where the gin is lovingly produced, however, the wind itself actually plays an integral part of the gin’s production. The Mistral wind has an important role in creating the beautiful sunny climate of Provence, as it’s usually accompanied by clear, fresh skies, that typically last no longer than a week, and ensures over 300 days of sunshine for growing wonderful grapes, garrique herbs, and produce.


Although the Provence Rose wines have been lauded for many years, this is the first gin of the region, and following the latest trend for the more Instagrammable pure gin and tonics, Terre de Mistral was born as a delicately coloured, but extremely fragrant and saporous, Provençal gin.  Unusually, it is distilled from those aforementioned, very famous Provençal grapes and their wine, making this a gin for lovers of all things Francophile and Occitan.



Developed by three friends, and infused with their love of all things Provence, the hand crafted Terres de Mistral Gin is produced in a distillery in Forcalquiers, not far from Luberon. The family owned distillery has been operating for almost a hundred years, and this latest gin production, with modern manufacturing processes, represents a fusion of current market knowledge, local viniculture, and innovative flavour combinations.


With all this expertise and passion in production, Mistral Gin is a far cry from just another long, refreshing summer drink, and has all the strength of an exceptional, and sophisticated gin.


Its fresh, distinctive notes and flavours, as well as a lasting and pleasant finish are based upon the unique blend of herbs and wine that this region offers. Its wonderful rich terroirs and its diverse climate throughout the area of mountains, rich valleys, and sandy loamy soils on the coast presents an abundant territory for botanicals, and this gin makes exceptional use of a distinctive blend of twelve of them.


Six, are typical botanicals which often provide the building blocks for gin’s distinctive flavour. Cardamon, Maniguette, Pink Pepper, Juniper, Iris Root and Coriander are all distilled together. It is the remaining six, however, that give this gin its depth and character. All macerated and distilled separately, the Thyme, Basil and Fennel add the herbal, leafy and yet spicy, base, with an aniseed note, whilst the Pink Grapefruit, Eucalyptus and Mint explode upon the palate with zingy, zesty citrus and leafy mint.


To the nose, this gin evokes a very typical French bouquet garni, with exotic spice and citric notes.


The taste offers a lovely, creamy spice with bright grapefruit and citrus freshness, and can be drunk alone over ice, however, its powerful punch also lends itself to blending well with a premium Mediterranean tonic and cinnamon or cassia to garnish. There is, however, an alternative. It also lends itself to a soft sparkling wine or champagne mixer, once again, lifting itself above the run of the mill pink gins on the market today.


With the trend clearly indicating a vogue for anything pink, with regard to alcoholic beverages, you may assume that this is a modern take with regards to gin, however, the concept actually dates back to the 19th Century, when bitters were added to traditional gins to give them a boost of flavour, and the subsequent pinkish hue. Today however, it’s more likely that red Juniper berries are used, as in the case of Terre de Mistral.


The well balanced taste fluctuating between the refreshing pink grapefruit and the heat from the pink peppercorns also exhibits a lasting and polished finish. 


As a ‘gin connoisseur’ this rose comes highly recommended, and it’s worth noting, they also produce a Cuvée Mistral which is certainly on my ‘must try’ list. 



Editor’s note – Stanna has a great deal of knowledge about the fine arts, cuisines, or an expert judge in matters of taste which makes her a connoisseur. She has written articles on food and beverage while she released a book titled  “Stop Whining and Star Wining” - A Wine drinker's Guide to Cypriot Wine. She travels for any excuse of a new experience in this field.

Follow me...