Aperitif, Mediterranean ways…


In France, we have what we call “Aperitif” ( Apero ). The Apéritif moment is considered as being a perfect, convivial pre-dinner time to relax and socialise with a drink and some nibbles.

What makes an Aperitif special in my heart is that it is a time to share & enjoy food and drinks with our loved ones, which I believe contribute to a healthy lifestyle too. Our aperitif are a big business and we usually never open a packet of ready made food, unless it is very very last minute… but even that is rare because what kind of French does not have some leftover baguette to toast with garlic olive oil, some hard cheese and some olives laying around the house ?? Aperitif can be simple, all that matters is the company and the drink really !


The French aperitif can include well-known liqueurs and cocktails: strong alcohols such as Whisky and Bourbon, Suze, Pastis and Ricard, Porto, Martini and cocktails like Punch and Sangria. Many flavoured wines (Truffle, Walnut, Raspberry and even Dandelion wines!) account for regional aperitifs, especially in the French regions producing rich fruits like Midi Pyrenees. On special occasion, which it usually is when I go home, we have Champagne.



cecile wedding
Cecile & Sebastien’s Wedding, July 2016. Myself, Cecile and Emily my sis in law



Apero time can be tricky and can be un healthy. We have it so often in my family, I had to find some ways of enjoying that time and make everyone eat healthy. I like to have a big platter with a mix of green olives, dried tomatoes, raw veggies with good dips. Of course, for the meat and cheese eaters of the fam, we will have some good “Sausisson” and some Gruyere too. If you have children around your table, you will definitely want them to snack on as much veggies as possible rather than crisp and salted peanuts !

Mediterranean diet is healthy one because it typically features plenty of grain products, vegetables, legumes, nuts and fruits and moderate amounts of wine. The fat in this diet is mostly monounsaturated from olive oil.

My favorite dips as you will guess : Home made Guacamole, Hummus, Olive Tapenade (a Provencial green or black olive paste) and Aubergine Caviar.

This summer, I will try to impress my loved ones with a dip newbie: Beetroot Hummus. Yep, I stole this inspo from Australia & my Melbourne friends at Another Heart to Feed 🙂

{You will quickly realize Australia plays a big role in my every day inspiration }

Beetroot Hummus:

beetroot hummous.PNG
Beetroot hummus


  • 1 1/2 cups cooked chickpeas
  • 4 beetroots
  • 3 tablespoons tahini
  • 1/2 cup olive oil
  • 1/4 cup water
  • 1/2 teaspoon ground cumin
  • 2 cloves garlic, crushed
  • 2 tablespoons lemon juice

Blend till smooth. Refrigerate 1 hour. Eat with toasted flat breads, cucumbers / carrots / celery stick.

“Tchin Tchin, Sante, Cheers”



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