First, we visit St Tropez, including the iconic Club 55; then sail to Antibes and visit a couple of nearby villages, St Paul de Vence and Biot. Each has a restaurant which is regarded as one of the favorites, and they have two things in common - traditional Provençal food - and art, which in each case is largely its raison d'être.

In Portofino, be shown how to make an authentic version of pesto alla Genovese, by chef Corrado at the legendary Hotel Splendido. Visit the Canale bakery to see how they make the famous local bread called focaccia; and after that, cook some local dishes on the yacht in Portofino's iconic harbor.

We will sail to Galaxidi, halfway up the Gulf of Corinth, for breakfast after which I will prepare a Moussaka in the galley - under sail. We will then take you to Amalfi and the bay of Naples to pay homage to their lemons and to the Caprese salad, before arriving in the village of Sestri Levante to experience some delicious Ligurian dishes.

We visit the beautiful Greek island of Symi to recapture old memories, and cook the local delicacy - Symi shrimps. When then sail to Santorini, where we will celebrate their famous tomatoes, grown in the rich volcanic soil. Finally, we visit the mouth of the Corinth canal to experience our all-time favorite seafood restaurants in the Mediterranean.

We sail from Kastellorizo to Lindos on the island of Rhodes. This is where Patrick and I married, over 30 years ago. In Lindos, we take you to the Melenos kitchen; where the chef, Gogo, will show us her very modern and healthy take on traditional Greek cuisine. We visit Rhodes, where I used to teach ballet, and show you how to prepare artichokes with vinaigrette sauce, the dish that Patrick prepared for me on our very first date. Finally, we visit my godfather, Vangelis, who shows us how to prepare some authentic everyday Greek food.

In this episode, we sail all the way to southern Turkey to visit the picturesque village of Kaleköy in the Kekova area. We introduce you to a local family who run the Likya restaurant, and serve simple delicious Turkish food. We've known them for over 30 years, ever since we began sailing here. We also discover how the locals love the carob bean, and how they make a tasty, healthy syrup from it. Finally, we'll introduce you to our friend Kadriye who cooks up a typical Turkish lunch, and one of her neighbors demonstrates how to make the local pancake called gözleme.

In this second episode, we sail into Venice and visit our friend Renato, who has been the head chef at the Cipriani Hotel for over 25 years and has traveled the world as a food ambassador. Renato invites us into his kitchen to make some of his best-loved Venetian dishes. We then visit the famous Rialto markets and cook a few of my favorites in the yacht's galley. We conclude our Venice adventure by visiting some friends at an old gondola repair yard called a squero. It has been converted into a private retreat featuring an impressive kitchen, from which we experience a memorable Venetian cook-up.

In this first episode, you will find Narelle and Patrick in the small fishing town of Chioggia, preparing the yacht for its voyage. Located at the southern end of the Venice Lagoon, you'll be shown around this lovely town and introduced to some of the colorful people they have come to know over the years.