This continent is chock full of vivacious countries with a passion for food ingrained in their routes. Food is commonly big, bold, and full of flavour throughout. With a warm Mediterranean climate and plenty of sunshine to the South and seasonal traditions with brisk winters and balmy summers to the North, an onus on using seasonal local produce of fruits, vegetables, meats, and seafood is prevalent and to flavour them, herbs, spices and of course – lashings of Europe’s famous olive oil. Like the landscape surrounding them, European cuisine moves and changes with the seasons, but tradition and local flavours are never left behind. Few condiments and sauces are used throughout this region to season dishes, so herbs and spices are a must! It’s all about celebrating produce for what it is and using clever flavour mixing to enhance and play on natural flavours.