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Travel Greece – Photo Journal

October 9, 2019 By Dane McGregor 1 Comment

With a total of nearly 50 hours in transit, the 20 days we spent in the Greek sun were well worth it. Although my phone is full of holiday snaps, food and cats, I’ve put together an incredibly summarised photo journal of holiday highlights.

Basing ourselves in Athens for the first 5 days, we really wanted to make the most of sightseeing and seeing what the city had to offer. With a food and archaeological focus (Travel Greece – Food, coming soon), historic sites were a must. Along with taking in the electric atmosphere of Athens, we also traveled south along the Athens Riviera to Cape Sounion.

After falling in love with Athens, we then had 4 days to see the countryside. Making our way through to the home of the Olympic Games, we drove over the Corinth Canal, stopped at Epidaurus and passed through Nafplia, through the plain of Argos and into Mycenae. Continuing on through the cities of Tripolis and Megalopolis, we finally arrived in Olympia for the night. From Olympia we travelled through to Patras and crossed the Rio-Antirio Bridge through into the picturesque town of Itea, where we stayed the night. From Itea we journeyed through to the mountain township of Arachova, then onto Delphi before traveling north through many villages and towns to Kalambaka for the night. After visiting the monasteries of Meteora, it was time to return south to Athens via Trikala, Lamis, Thermopylae and Kammena Vourla.

After all of that time on the road, the next stage saw us taking a ferry to Mykonos for some much needed relaxation. While on Mykonos we took another ferry to Delos, the mythological birthplace of Apollo and a major religious center and port during the 1st millennium B.C. After 3 nights in Mykonos it was time to visit the breathtaking island of Santorini. While on Santorini we took to a catamaran to get a true sense of the island’s beauty form the ocean, visiting various beaches and having lunch out at sea before returning to the port. After another 3 nights in Santorini, our time away was coming to an end with one last flight back to Athens before the long haul home.

Travelling Greece is an absolute ‘must see’ and should be on everyone’s bucket list. If given the chance, I’d happily make the journey back to Athens, it truly felt like a second home. For an article on my survival guide in Greece, click here, or for the food of Greece, click here.


Athens + Cape Sounion

Hadrian’s Library
Temple of Poseidon, Cape Sounion
Archaeological site of Roman bath
Hadrian’s Arch and Temple of Olympian Zeus
Athen’s National Garden
The Lyceum: Aristotle’s school
Parliament House, Syntagma Square
Ancient Agora of Athens and Temple of Hephaestus
Acropolis Museum
Left: Theatre of Dionysus. Right: Propylaea
The Erechtheum
The Parthenon
Left: Plaka and Lycabettus Hill. Right: Propylaea
Roman Agora
Academy of Athens

Corinth Canal – Mycenae – Epidaurus – Olympia

The Corinth Canal
The Ancient Theatre of Epidaurus
Archaeological site at Mycenae
Tomb of Agamemnon
Olympia
Gymnasium, Archaeological Site of Olympia
Temple of Zeus, Archaeological Site of Olympia
Left: The Philippeion, Right: Stadium, Archaeological Site of Olympia

Itea – Arachova – Delphi

Left: Rio-Antirion Bridge, Right: Itea
Arachova
The Tholos at the sanctuary of Athena Pronoia, Delphi
Right: Treasury of Athens, Delphi
The Theatre at Delphi
Right: Temple of Apollo at Delphi

Kalambaka – Thermopyae

Kalambaka
Varlaam Monastery
Right: Village of Kastraki
Leonidas Monument, Thermopylae

Mykonos

Left:View of Mykonos Town from Studio, Right: Our studio accomodation
Iconic 16th century windmills

Delos

Terrace of the Lions

Santorini

Right: Capital of Fira
View from studio accomodation, Firostefani
Right Top: White Beach, Right Bottom: Red Beach
Santorini White Wine at the central volcano and hot spring
Right: Oia Port

Athens – Farewell

Lycabettus Hill

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  1. Yvonne Kahira Harding

    October 9, 2019 at 7:34 pm

    WOW what AMAZING photos. Seeing all those old architecture buildings makes you want to just sit close your eyes and imagine what it was like back In the day. Thankyou for sharing👍💖

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I love cake, but I also love coffee. And this seas I love cake, but I also love coffee. And this season calls for plenty of iced coffees. 

The perfect pairing with an iced coffee is this Chocolate Coffee Cake with a Coffee Mascarpone filling, recipe below. Hands up if you love both cake and iced coffees 🙌🏼.

✏️ Chocolate Coffee Cake

500g @bakelshomebaking Moist Chocolate Cake Baking Mix
½ Cup Water (Room Temp)
4 Eggs (Size 6 or 7)
1 Cup Vegetable Oil
2 Tablespoons Granulated Coffee

✏️ Coffee Mascarpone

500g Mascarpone
2 Tablespoon Granulated Coffee
3-4 Teaspoons Hot Water
6 Tablespoons Icing Sugar
Dark Chocolate

✏️ Method

1 - Preheat the oven to 180°C fan bake and grease the sides and line the bases of 2 x 20cm round springform cake tins with greaseproof paper. Set aside.

2 - Place the cake ingredients into a mixing bowl and beat on a low speed for 1 minute. Scrape down the sides and beat for another couple of minutes until smooth.

3 - Using kitchen scales, evenly measure cake mixture across the 2 prepared baking tins and bake for around 35-40 minutes, or until an inserted skewer comes out clean. Remove from the oven and allow to cool completely before filling.

4 - To make the coffee mascarpone filling, start by dissolving the granulated coffee with the hot water in a small bowl or ramekin, then set aside to cool. Meanwhile, beat together the mascarpone and icing sugar until smooth. Add the cooled coffee mixture and beat once again until incorporated.

5 - To assemble, place the first layer of cake onto a serving dish or cake stand, then evenly cover with a layer of coffee mascarpone. Gently place the second cake layer on top, then cover with another generous layer of coffee mascarpone. To finish, grate chocolate over top and serve alongside a freshly made iced coffee, or at your next BBQ celebration.

Serves: 10+ Slices
So who is Dane, the face behind Baker Gatherer. Le So who is Dane, the face behind Baker Gatherer. Let me tell you, he’s a pretty sweet dude 😆 

Swipe for a couple tidbits…

Now, do you want to know anything else?
The Easter season is nearly upon us, which means H The Easter season is nearly upon us, which means Hot Cross Bun are ready to be enjoyed. With that said, @newworldnz always has a plentiful selection of Easter treats, especially Hot Cross Buns. This year I’m offering a different twist on an Easter tradition, and introduce these Hot Cross Bun Kebabs.

These Hot Cross Bun Kebabs are super easy to make and are served with a sweet Whipped Cream Cheese to dip. You can also use any of your favourite or seasonal fruit to make these kebabs your own. I’ll share the method and recipe below so you can make these delicious kebabs at your place this Easter!

So, don’t forget to grab some Hot Cross Buns from your local New World, and check out their website for plenty more Easter inspired recipes.

💥 Hot Cross Bun Kebabs

✏️ Ingredients

1 Pack of Hot Cross Buns from New World
2 Nectarines
2 Bananas
Grapes (Note: You can use any of your favourite or seasonal fruit)
Lemon Juice

130g Cream Cheese
100ml Fresh Cream
50g Caster Sugar
1 Teaspoon Vanilla Extract

✏️ You’ll Need

Wooden Kebab skewers 

✏️ Method

To make the Whipped Cream Cheese:

1. Add the cream cheese and caster sugar into a bowl, and using a hand-held mixer, beat for 2-3 minutes until combined and fluffy.
2. Pour in the cream and vanilla extract and again beat for 2-3 minutes until smooth and fluffy.
3. Scoop into a serving bowl, cover and chill in the fridge until serving.

To make the Hot Cross Bun Kebabs:

1. Cut the hot cross buns into cubes, roughly 8 pieces per bun. Place cubes on a baking tray and grill each side until lightly toasted, turning regularly. Once all cubes are toasted, set aside to cool.
2. Dice your favourite or seasonal fruit into cubes, similar sizes to the hot cross bun cubes. Then dip or roll your diced fruit through lemon juice to prevent any browning.
3. To assemble your kebabs, alternate between various diced ingredients, starting with a hot cross bun cube at the base. Repeat until skewer is full. Serve immediately alongside the Whipped Cream Cheese, or chill in the fridge until serving. Enjoy.

Serves 12+
I feel I’m in denial the seasons are slowly star I feel I’m in denial the seasons are slowly starting to change. The long hot summer evenings are starting to slip and the mornings a getting darker and cooler… now where are my slippers?
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