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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!

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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.

THE ROYAL STANDARD OF ENGLAND at Forty Green in Beaconsfield, UK a countrified freehouse culture surrounded by a generous splash of glorious British countryside.  

It lived its changing times through history, when the Romans during the Iron Age granted land to tribes and settlers mostly German, Saxons, Angles and Jutes. Ale was brewed here as there was a good supply of water from the garden well. 

 ‘...the Saxon alewife (the brewer was nearly always a woman) would put a green bush on a pole as a sign that the ale was ready. ‘ 



The brewer’s cottage became the ale house because it was used as a meeting house to resolve disputes and make a toast to the goddess of barley. 

The alehouse survived the Dark Age’s raids and the Vikings’ invasions, at the beginning of 1000, because of its secluded location. Its history refers to the various kings of England, and has had an important role as a meeting place for troops leaders, a place where many legends survived, even a legend of a ghost still in the freehouse, a place where the then illegally strong ale – Owx Roger was brewed in Victorian times, sold to Marston brewery but can still be bought at the freehouse today. 



Although it has had dramatic restorations today it boasts a unique atmosphere featuring low and high wooden beams, nooks and crannies, gnarled timbers, worn flagstones, carved oak panels old art crafts and animal heads on the walls, and the golden Dragon as its main emblem which was used as a war banner of the royal house of Wessex. 

“The first mention of the inn, originally known as ’Se Scip’ (The Ship), was made in 1213, although it is likely that an alehouse existed on the site prior to this date.  However, it was not until after Charles II’s restoration to the throne in 1663 that the inn changed its name to the Royal Standard of England, the only inn in the country with the honour of this full title.  It is said that the new king bestowed the honour in recognition of the loyalty and support given to the Royalists and to his executed father by the landlord. It may also have been the case that Charles II felt obliged to do so as a reward for being able to meet his mistresses in rooms above the inn!” Source – www.



The bar was exceptionally interesting for us thirsty beer travelers we have enjoyed a few refreshing pints from the Cask ales! 

Chiltern pale ale brewed in Buckinghamshire by gentlemen of the Chiltern brewery -light, refreshing with hints of grapes and honey. 

Olde drip from Greene King Suffolk- a rich toffee flavoured beer with fruity character but bitter and dry 

Conqueror black Ipa from Windsor and Eton Brewery- rich and complex ale, a blend of 5 malts to give an intense roasted flavour and a fresh pine aroma 

We also had the Belhaven Black Stout from Scotland – a rich black stout with rich coffee aroma and lingering hints of dark chocolate and the Twisted Thistle again from Scotland - copper sparkling Ipa with a zesty grapefruit aroma and finishing with a refreshing bitter bite. 

On the food side, The Royal Standard of England offers a traditional Sunday roast fare but we chose to go more traditional as in fish and chips followed but the delicious bread and butter pudding and the Sticky toffee pudding to soak all that beer intake! 


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