Here we Gozo for a feast

Writing in the Sunday Mirror, Jacqui Thake writes how she "whiled away getting used to Gozo’s oh-so-tranquil ways":

I’ve always found cooking a bore and a chore. Sure, I can rustle up a mean spag bol and a satisfying shepherd’s pie... and for exotic I do cheese and spinach pasties (pastry bought ready-rolled, of course). It’s my husband who gets all the culinary accolades.

But not any more. Because I’m spending the day with Gozotan restaurateur and super-chef George Borg as part of a short break on his island in the sun. And I’m so inspired by his Mediterranean enthusiasm for all things food and wine – and his humorous and easy manner as he imparts his extensive knowledge – that I now feel ready to take on even Delia..

Having arrived still reeling from the frenetic pace of London via two days on the island’s much busier big sister Malta, I have to learn how to go from 100mph to zero in 10 seconds. Gozotans go at two speeds – slow and slower, and that, according to George, is the only way to cook.

But first you have to gather your ingredients. My companions and I follow him, learning to stroll Gozotan-style, as he saunters lazily into the local shops in search of the very best produce.

Shopping takes nearly all morning. George caresses the vegetables, reverently weighs the bread in his hand, strokes the fish to check the texture and chews his lip as he examines the rabbit-meat on offer. Every decision is carefully considered.