The natural beauty of the Akamas peninsula makes an attractive subject for landscape photography. Renowned Cypriot photographer Nikolas Michael photographs the area often, and he recommends several approaches. To capture the intricate features of flowers, use a macro lens. Position the camera 6-10 inches from the subject and think about how you can add or take away light to sharpen the image. ‘These shots are very delicate—a gust of wind or even a breath of air can throw them off,’ he says. In approaching the rugged, hard surfaces of the landscape itself, light is the most important consideration. Consider angles and heights as you frame your shot. Then use the aperture, filters, or a circular polarizer to shape the light. In the evening, a long exposure allows the camera to record more light on the subject’s surface. Nikolas especially likes creating long-exposure moonlit seascapes: ‘With the moving variables of water and stars and moonlight, no two images will ever be the same.’ The light reflected off the moon’s surface is strong at full moon, while starlight brightens as the moon wanes. In framing a seascape, he frequently anchors an image with an object that doesn’t move, such as a rock formation. As part of its Bespoke Experiences programme, Anassa offers a landscape photography lesson with Nikolas. Spend half a day in the field trying different tools and techniques and then edit your images with Photoshop. You will receive a memory card with your images—and a deeper appreciation for the art of landscape photography.

Cypriots have long prepared distinctive village cheeses using local milk. Two of the best-known cheeses, halloumi and anari, are the result of a single, prolonged process. Twice a week, Anassa cook Anna Pyrgou devotes two hours to making them the traditional way. She begins by bringing pasteurised sheep’s milk to room temperature. Then she adds pidia, a lactic acid that separates the curds from the whey. Once the curds have set, she removes and places them in talaria—small wicker baskets that form the parallel grooves on the cheese’s side. She uses the basket to drain the cheese; then she removes the cheese ball, placing it on a tray to settle. Next the whey is brought to a boil, the temperature is reduced, and the cheese balls are poached in the whey for 20-25 minutes. The result, Anassa village cheese, is sprinkled with Akamas sea salt, garnished with mint leaves, and folded into a crescent. The whey left from this process is called oros, and it forms the base for the second cheese--anari. Oros and fresh sheep’s milk are combined over low heat. Eventually the curd separates and forms a crust. Again, the curds are placed into talaria for draining. Anari is chilled, not poached; it can be seasoned with salt, sugar and cinnamon, or carob syrup. Anassa is the only hotel in Cyprus licensed to produce these fresh cheeses. You can enjoy their delicate flavourings and light, creamy textures every day at Amphora.

Sometimes inspiration comes from the most unlikely of sources. Take the case of Mr. Donkey, a new cocktail served at Armonia Bar. Last winter, bars manager Takis Antoniou was at home dreaming up drinks when his concentration was interrupted by the persistent, plaintive braying of a donkey. Concerned, he crossed several fields and found the donkey tied to a tree, his rein tightly wound around the trunk. Takis cut the donkey loose and brought him water and food. It was then that he noticed the tree produced carobs. Carob honey, strong, fragrant, and sweet, would flavour a new cocktail! Back home, he muddled cucumbers and ginger, mixed in ice, and added a generous pour of mezcal (that’s what gives Mr. Donkey its kick). Then he added four drops of carob honey made by his mother, Giorgoula, from her family recipe. The drink is finished with apple and mango juices and passion fruit puree. Garnished with a carob, Mr. Donkey is an instant classic. Armonia’s updated cocktail menu makes further use of Cypriot ingredients. Consider the Black Barrel, which Takis developed with barman Panayiotis Leventis; it combines Mt. Gay’s rum with Filfar, an orange liqueur made only in Cyprus, mastiha, a liqueur made from the oil of regional mastic bushes, and Aperol. The juices of local lemons, limes, and mangoes and thyme-infused local honey finish the mix. Topped with fruit dried in house, the Black Barrel refreshes on hot days. Stop by Armonia and try one of our truly inspired new cocktails!