Khinkali,Churchkhela and Kvevri

Georgia was something of an unknown quantity for us before we visited. Influences by the Persian, Ottoman and Russian empires have given the cuisine its own individual identity.

One dish which is popular across the whole country and seemingly something of a national obsession are the Khinkali dumplings, with some restaurants entirely focused on them.

Traditionally made with fatty mutton now they come most often with beef and pork swimming in a lightly spiced stock. Pick up by the thick kudi(handle) and carefully make a small hole. Suck out the stock first before getting involved with the filling and don't eat the kudi unless you are very hungry.

Another widespread culinary tradition can be seen in any market you come across in Georgia but could be mistaken for candles of salami. Called Churchkhela and hanging in multicoloured bundles these carefully threaded nut strings are dipped in fruit puree which cools and coats the nuts to form what our guide Alex called 'the original energy bar' for hikers and workers in the mountains.

Georgia is also the birthplace od winemaking with 8000 years of practice.

Wine is made in huge clay pots called Kvevri which are buried in the ground. The wine is made naturally and the skins are left in the juice for fermentation for sometimes 7 months.

The result is distinctive and effective.