Since those early days, the Steins have added other local restaurants, shops and a takeaway to their Padstow venture. I’d like to cook this meal for my wife, Sarah, and my kids and eat it with them, in our house near Sydney, on Bannister’s Head. Rick Stein is a celebrity chef, restaurateur and television presenter. I’d probably have this late summer, in March – it’s not searingly hot, but it’s still nice and warm – at night looking at the Southern Cross, and hearing the ocean, with a warm breeze gently blowing.

Rick later opened a restaurant that specialised in fish (supplied by the fishermen who had once frequented his club). To eat, we’d have kapuska, a dish that occurs in various eastern cuisines; my version is Turkish.

His latest book, Rick Stein: From Venice to Istanbul (BBC Books, £25) is out now. There’s a railed balcony that wraps right around the house, a California-style beach house built in the late 50s. Cabbage and crooners: Rick Stein’s final meal The celebrity chef, restaurateur and television presenter would head to Australia for cabbage and soppy songs Interview by … Last modified on Tue 9 Jul 2019 09.43 BST. Rick has been received many awards for his work as a chef, teacher, presenter and author. But this slow-cooked, spiced dish is fabulous. Rick Stein OBE didn't always harbour ambitions to be an award-winning chef.

It’s a very special place to be. In January 2003, Rick was awarded an OBE for services to West Country tourism. Then Rick Stein happened… and KAPUSKA happened. Many people have a bit of an aversion to cabbage in this country, probably from childhood memories of overcooked, smelly offerings. Secretly, I love it too. We’d also have some lamb chops grilled on the barbecue with a couple of salads alongside – a Greek salad, a freekeh salad with spring onion, pomegranate seeds, parsley, mint, pomegranate molasses and crushed pistachio, maybe some skordalia, a Greek dish of potato mashed with garlic. Available for everyone, funded by readers. Oct 14, 2017 - Rick Stein served up Turkish kapuska cabbage stew all in one pot on Rick Stein: From Venice to Istanbul. We have a long sheep-shearer’s pine table, with wooden decking and some fairly ordinary white plastic seats.

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He has run the Seafood Restaurant for more than 25 years. Rick Stein OBE didn't always harbour ambitions to be an award-winning chef. I decided to make a version of this kapuska to get rid of that flippin’ cabbage. Click here to buy it for £20. After graduating from Oxford University with a degree in English, he spent a few years running a disco before buying a nightclub in Padstow. He cooked twice for Tony Blair at 10 Downing Street, as well as for the former French president Jacques Chirac and for Her Majesty the Queen and Prince Philip.

We’d have it outdoors, on the terrace looking out over the sea, with the rocks below and the swell crashing in over them. For dessert, I’d do my spooned fruit with yoghurt: grapes cooked down with sugar into a confit, flavoured with citrus zest and spice.

Now, we all know I like to wing it in the kitchen, and it’s a good job! Follow Rick as he travels through the mythical heart of Greece to the Black Sea via the flavours of Croatia and the oriental influences of Turkish food.

My wife, Sarah, would be drinking champagne, because that’s all she drinks. I first had it in a tradesmen’s restaurant in Istanbul – the kind of place that will probably die out soon. Read about our approach to external linking. During Rick Stein’s Venice to Istanbul series, he discovers more than 100 Byzantine recipes inspired by centuries of eastern Mediterranean history and tradition.

Rick made a Turkish cabbage stew (Kapuska) with some lamb mince and a shed load of white cabbage and various other ingredients. The celebrity chef, restaurateur and television presenter would head to Australia for cabbage and soppy songs, Fri 7 Aug 2015 12.22 BST I’ve made it for lots of friends, and done it in cookery demos for 50 of my chefs a few weeks ago, and nobody can believe how good it is – it’s just stewed cabbage, but it sort of sums up the beauty of Mediterranean cooking.

Rick says: “This is a great lunchtime dish and I like the idea of mint and cabbage …

It feels like you’re at sea on an ocean liner, particularly at night, if you’re inside and there’s a big storm. She would probably also be choosing the music and I’d probably be saying “Could we have a little less Neil Diamond please?”– she loves that slightly soppy 60s music. You go in and get yourself a quick lunch from the hot display of food cooked that morning, usually about 30 dishes to choose from.

We’d have some nice wines from western Australia.

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