The Times Magazine
By James Collard
A week-long cruise around the Anatolian coast with Real Greek culinary instruction was a foodie’s dream come true
"Is that Greece or Turkey?," we would wonder, as The Borina sailed along the Anatolian coast. Above us, blue sky; around us, the deeper blue of the Aegean and rocky chunks of sun-baked land dusted with little patches of green, olive trees perhaps, or gorse.