Blossom Hill, Uzumlu

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Blossom Hill, Uzumlu Blossom Hill, Uzumlu...
Complex of 6 well appointed properties with large swimming pool & children's splash pool.

Available for holiday rental please contact [email protected] for further information. Blossom Hill, a labour of love which Essence of Turkey built-in a former Almond grove in Uzumlu close to Fethiye. This petite complex is a striking, wonderfully private place of six spacious properties nestled into the pine-clad mountain side with panoramic views of the valley of Uzumlu from their private poolside terraces.

Why we should make the most of BBQ season while we still can… There’s definitely a change in the air. The evenings are c...
26/09/2026

Why we should make the most of BBQ season while we still can…

There’s definitely a change in the air. The evenings are cooler, the days are getting shorter and autumn seems to have arrived way to quickly.

But I’m not quite ready to put the BBQ away yet. We just need to light it a little earlier so we can still enjoy that lovely autumn sun. 🌞

My patlıcan kebabı is one of those recipes I come back to again and again. Aubergine and köfte, cooked over the heat until the aubergine becomes meltingly soft and everything picks up that wonderful smokiness from the fire.

We’ve had some fabulous evenings this summer gathered around our tables with friends, aubergines and peppers blackening over the coals, bowls being passed around, lots of chatter, laughter and dancing.

Those are the evenings I’ll remember when winter finally arrives.

So while there’s still a little warmth left in the days, I think we should squeeze every last drop out of BBQ season.

And this time I’m serving it with a lovely homemade acılı chilli sauce. 🌶️🔥

Recipe in the comments below. 👇

Anyone else refusing to pack the BBQ away just yet?

In Türkiye, we say “Eline sağlık.” 🤍Literally, “health to your hands.”It’s something you say to the person who has lovin...
23/09/2026

In Türkiye, we say “Eline sağlık.” 🤍

Literally, “health to your hands.”

It’s something you say to the person who has lovingly cooked or prepared food for you. A way of saying thank you, but somehow it means more than simply “that was delicious.”

It acknowledges the hands that washed, chopped, stirred, rolled, folded, roasted and cooked. The time taken. The knowledge passed from one pair of hands to another. And the care that eventually arrives at the table.

Perhaps that’s why I love the expression so much, and why I love photographing hands at work.

Because food is never only about what is on the plate. It is also about the hands that made it.

I tried to remember if we had a similar saying growing up in Ireland, other than “Quick, get to the table before your big brother gets it!” 😂 But we were always grateful for my mother’s beautiful food.

These photographs were taken earlier this year during our workshop at Sumak, hosted by . A lovely day of cooking, learning and many hands around the table. 🌿

We still have copies of Özlem’s book available at sumakuzumlu. Just message me if you’d like one.

Ellerinize sağlık. ❤️🇹🇷🧿


The last of all our birthday celebrations… ❤️A table full of friends last night, food cooked over fire, aubergines and p...
16/09/2026

The last of all our birthday celebrations… ❤️

A table full of friends last night, food cooked over fire, aubergines and peppers blackened over the coals, bowls passed around and an evening that lingered.

Sohbet, kahkaha, dans… lots of chatter, laughter and dancing.

The food, the generosity, the gathering around a table, the ritual of cooking and eating together… all reminding me of my love for this place I call home. 🇹🇷

After quite a birthday season (under statement!) I think we can officially close the celebrations.

Very full. Very grateful. And very much at home. Thank you to all my friends for visits, food, fun and frivolity!

Ayaklarım iflas etti ama değdi! 😂💃
My feet have given up, but it was worth it!


Lahmacun 🌶️🍋Lahmacun has a long history across Anatolia and the Middle East, with particularly strong traditions in sout...
14/09/2026

Lahmacun 🌶️🍋

Lahmacun has a long history across Anatolia and the Middle East, with particularly strong traditions in southeastern Türkiye, including Gaziantep and Şanlıurfa. Its name comes from the Arabic lahm bi ajin, meaning simply meat with dough.

Good lahmacun starts with dough rolled paper-thin, spread with finely minced meat, tomato, peppers, herbs and spices, then baked quickly in a fiercely hot oven. It should be crisp around the edges, still flexible enough to roll, and beautifully seasoned with a little peppery heat.

Regional recipes vary. Gaziantep lahmacun traditionally uses garlic rather than onion, while further east you’ll find different peppers and seasonings giving each version its own character.

For me? Plenty of parsley, sumac onions, tomato, lemon and pickled peppers. Roll, squeeze, eat. 🤍
Afiyet olsun. 🧿

Days like these… yeeeehaaa! ☀️Yesterday… all about a day off, getting me some R&R, and the perfect excuse for one last s...
26/08/2026

Days like these… yeeeehaaa! ☀️

Yesterday… all about a day off, getting me some R&R, and the perfect excuse for one last summer day with friends before saying goodbye.

A lazy beach day, a super Turkish dinner, plenty of laughter, and then head to Blossom Hill to watch the sun disappear behind the mountains.

Nothing elaborate. Nothing planned. Just go with the flow.

Just friends, good food and one of those super-hot summer days you wish you could bottle for later. (Well, I think we did! 🤍)

Days like these are the ones we remember.

Summer Bruschetta…Crisp bread. Creamy mascarpone. Sun-ripened tomatoes. Summer understood the assignment. What better wa...
23/08/2026

Summer Bruschetta…

Crisp bread. Creamy mascarpone. Sun-ripened tomatoes. Summer understood the assignment. What better way to spend a hot Sunday summers day…

Garlic & herb mascarpone bruschetta topped with cherry tomatoes tossed in olive oil and fresh lemon, then finished with basil, Parmesan and Maldon salt.

Add a beautifully chilled glass of white or rosé and Sunday is officially sorted. 🤍✨

Sometimes the best recipes begin with an experiment… A few days ago I picked a basket of fresh figs from our village tre...
14/08/2026

Sometimes the best recipes begin with an experiment…

A few days ago I picked a basket of fresh figs from our village tree, but this time I came home almost as interested in the leaves as I was in the fruit.

I’d been intrigued by the idea of cooking with fig leaves and decided our celebration dinner was the perfect opportunity to experiment.

I blanched the leaves first, which softens them beautifully, then used them to line the roasting tray and later cover the lamb as it slowly cooked.

The boneless shoulder of lamb was stuffed and rolled with garlic, fresh herbs, kekik, sumac, lemon, olive oil and pine nuts, then nestled onto the fig leaves with fresh figs and red onions.

I even kept some of the fragrant fig-leaf water from blanching the leaves and added a little to the roasting tray rather than using w**e.

Then everything disappeared beneath another layer of fig leaves and went into the oven.

And the experiment?

It turned out exceptionally well. 🤍

The leaves protected the lamb as it cooked and gave it a wonderfully subtle fragrance without overpowering it. The figs and onions softened into the roasting juices, while the lamb underneath remained beautifully tender.

There’s something I particularly love about discovering another use for something growing all around us. We spend summer waiting for the figs to ripen, while those magnificent leaves have been there all along. 🌿

I’ll definitely be experimenting with them again.

Back to the little things… figs, feathers and shooting stars. ✨Our little village is getting back to itself after the tr...
09/08/2026

Back to the little things… figs, feathers and shooting stars. ✨

Our little village is getting back to itself after the trauma of the recent fires. We’ve had a few days of R&R and are slowly picking up pace again.

Birthday celebrations all round over the next few days, so fun and lots of nice things ahead. Stargazing last night was special 💫 Those shooting stars were amazing!

So I got up extra early this morning to get to the fig tree before the daily visitors got their share. If only I were eight feet tall… can you imagine the huge, plump figs I could collect from the top? 😂

For those of you who pick figs, you often get more than you bargain for. The odd bee, strangely shaped insects, grasshoppers… but to my delight, amongst mine was a little white feather. I love finding a feather. 🤍

Some say a white feather is a little sign of peace, protection or reassurance. Whatever you believe, it was rather lovely to find one there this morning.

Thanks to Cherie Denham for reminding me just how much can be done with fig leaves. By the way Cherie’s fig-leaf ice cream sounds delicious.

I’m going to use mine for a lamb dish. The leaves should perfume the lamb beautifully while protecting it as it cooks. I’m thinking garlic, kekik, lemon, olive oil and a little sumac, keeping everything simple enough not to bury the flavour of the lamb.

So let’s see how that turns out for our celebration dinner…

Although judging by this morning, first I need either a ladder or a growth spurt!
Have a fabulous Sunday everyone🤍

This evening’s sunset felt so much better than before… After a week that tested us all, we are reminded that every day c...
02/08/2026

This evening’s sunset felt so much better than before…

After a week that tested us all, we are reminded that every day can end beautifully..

Goodnight from Yeşilüzümlü…


Nature has already designed the perfect food for hot weather…Summer has always known the answer.☀️When temperatures soar...
02/08/2026

Nature has already designed the perfect food for hot weather…

Summer has always known the answer.☀️

When temperatures soar, nature quietly changes our food on the table.

Water-rich tomatoes, cucumbers and watermelon. Fresh herbs picked by the handful. Green beans, peppers, figs and lemons. A drizzle of extra virgin olive oil, a little beyaz peynir, and plenty of water.

The Mediterranean diet isn’t a trend. It’s a way of eating that generations have followed, long before anyone counted calories. In the heat, our bodies often crave foods that are lighter, colourful and naturally hydrating. Also keep drinking plenty of fluids, make your own lemonade… perfect to keep in the fridge.

Cucumber helps replace fluids.

Tomatoes provide vitamin C and lycopene, especially when enjoyed with olive oil.

Fresh herbs don’t just add flavour, they’re packed with antioxidants.

Beans provide gentle, slow-release energy.

Watermelon is around 90% water, making it one of summer’s perfect foods.

Good olive oil provides healthy fats that help your body absorb important nutrients from vegetables.

This is how I love to cook. Seasonal ingredients, simple recipes and meals that nourish without weighing you down. Sometimes the healthiest plate is also the simples and full of flavour.

What is your favourite food to eat during the heat summer?

Address

Blossom Hill, Yeni Mah. 521 Sok. Nr:7/1 Üzümlü – Fethiye-Mugla
Üzümlü
48300

Telephone

+905368322714

Website

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