Ghillie Basan

Ghillie Basan on Levantine

Join us for a whisky tasting and culinary adventure with world cookery writer and journalist Ghillie Basan. Ghillie will be including her books Levantine, Seafood Journey: Tastes and Tales From Scotland and Food Whisky Life in her talk.

Levantine: A collection of recipes inspired by the vibrant and diverse culture of the Levant, the region of the Middle East that stretches along the shores of the eastern Mediterranean.

Small plates to relish (relish being the original meaning of the Persian word maza from which the term mezze derives) include popular dips, salads and small bites - hummus, baba ganoush, tabbouleh and falafel - as well as less familiar recipes to discover. Freshly grilled fish and seafood, served with yogurt dips flavoured with spicy harissa paste, or a simple coupling of mint and cucumber, are just the start of an ocean odyssey of tastes. For carnivores, chicken dishes are enhanced by all manner of spicy marinades, such as Paprika and Lemon-Infused Taouk; or how about Grilled Skewers of Beef with a Tahini-Based Tarator Sauce; or one of the greats of Levantine feasting, a Slow-Roasted Lamb Shoulder steeped in spices and served with a Pomegranate, Yogurt and Pistachio Sauce. You'll want to return to these deliciously fresh and exciting dishes time and again.

Seafood Journey: Scotland has some of the best seafood in the world, so we why don't we eat more of it? Why don't we highlight the bounty of our seas and the people who fish, produce, sell, preserve and cook it? Ghillie embarks on a journey around Scotland's coastline and over to the islands to capture the essence of our nation's seafood through the stories of fisherman, farmers, artisan smokers and curers, boat builders and net makers, creels and shacks, skin tanners and age-old traditions. In addition, she offers 90 original recipes showcasing the wonderful produce she encounters on her journeys to all parts of the country.

Food Whisky Life: The Heart of Highland Hospitality

Ghillie Basan has worked all over the world as a cookery writer, journalist and broadcaster. She is Cordon Bleu trained and has written over 50 books on different culinary cultures, including the bestselling Flavours of Morocco, Mezze and Tagines & Couscous for Ryland Peters & Small. She lives in the Scottish highlands, where she runs unique food and whisky experiences.