Explore the Mediterranean Coastline with Lucio Galetto and David Dale »

And enjoy the food of Mediterranean Italy, France and Spain

By Dillon Kesur
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<i>Coastline: food of the Mediterranean</i> by Lucio Galletto and David Dale

Coastline: food of the Mediterranean by Lucio Galletto and David Dale [©Murdoch Books]


Some books make you long to taste the foods described, some make you dream of visiting the place where the dish was eaten. Lucio Galetto and David Dale have written a book that brings both these feelings forth in bucket loads.

Restaurateur and author Lucio Galetto comes from a small coastal village in Liguria, Italy. He moved to Sydney to follow love with then backpacker and now wife, Sally.

Co-author and food and travel writer David Dale is a lover of food and its history.

Together they have created a book on the olive oil paradise that is the coastal crescent beginning from Catalonia Spain, to southern France and then travelling down the coast of Liguria.

Coastline is written in a playful style, yet is full of interesting information on food, its ingredients and the cooking techniques, along with history relevant to this coastline.

Included are Lucio’s hints and twists on most of the greatest hits of the Mediterranean, such as pesto, where he suggests using only the tiniest of basil leaves and not toasting the pine nuts (it gives a grainy texture).

The descriptions of restaurants and markets bring the smells and the atmospheres of these wondrous food havens into your home. La Bouqieriada Saint Joseph, in Barcelona, is described as "the most exhilarating food market in Europe and one of the oldest, going back to 1217”. I want to be there now!

Then there are the meals eaten at those markets and in some of the coastline’s most atmospheric restaurants. They certainly did their homework, and enjoyed it.

There’s also mention of La Colombe d’Or in Provence, where the works of well-known artists from the early 1900's hang. (It reminded me of Lucios restaurant in Sydney, where the work of local artists covers the walls.)

Apart from recipes for the most common dishes of the regions, there are a number of lesser know meals to excite readers looking for new dishes to try, and they all have introductions and little tricks to ensure a successful recreation.

The book also discusses the similarity of many of the dishes found along this coastline, such as the French aioli and its Spanish and Italian cousins, allioli and agliata respectively. Or the most famous of seafood soups – bouillabaisse, Catalan sarsuela, and Ligurian cacciucco – all  created in a very similar way with slight adjustments to their flavourings.

I read Coastline from cover to cover. With the playful and informative narrative, it was a total joy to read. A minor quibble is the curious omission of Greece from these European coastlines bound so strongly by olive oil, given that key ingredient's shared influence on the Mediterranean way of eating.

Now I need to make a list of all the markets and eateries Lucio and David visited and save up for my next Mediterranean odyssey.


Coastline: Food of the Mediterranean Coastline by Lucio Galletto and David Dale with photography by Bree Hutchins is published by Murdoch Books (Sydney, NSW; Apr 2017; Hb, 288 pp; RRP A$59.99).  

It can be purchased direct from the publisher here  and found to buy online via booko.com.au here »

Read the media release for Coastline here »


Reviewer Dillon Kesur’s background is in wine promotion and as a wine educator for Adult Education and Boutique Wines Australia classes, as well as for restaurant staff.

After moving with his family to southern Tasmania in 2002, he ran food and wine matching courses for The Tasmanian Wine Centre, helped launch the Peppermint Bay provedore, and did front-of-house and promotions for organic sheep cheesery Grandvewe Cheeses.

He's always been a super keen home cook and love growing as much of his own produce as possible. After creating an edible garden in hsi inner Sydney backyard, Dillon then spread his wings to five beautiful acres in Margate in the D’Entrecasteaux Channel region of Tasmania, marrying his garden produce with local finds to create original dishes that brought the world to his plate. This meant starting his own olive grove, fruit orchard and vegetable patch where he has spent the last 15 years.

Dillon photographs and posts online many of his meals, always ready to share ideas, methods and recipes with like-minded food lovers.

Through contacts made through social media networking, Dillon now regularly holds bread making workshops and ‘village’ cooking from various countries for keen amateur cooks, and has regular chats with Louise Saunders on ABC Hobart’s afternoon Drive radio program.


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July 01st, 2017
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