Although we mightn't be able to travel at the moment, we can at least dream about it. And there's no better daydream destination than the Mediterannean. Think of shucking oysters in St Tropez, digging for treasures in Istanbul's bazaars, driving a convertible around the Amalfi coast, sailing across the Croatian Islands. So many incredible destinations to visit, if only via imagination.

Without a doubt, one of the best things about the Mediterranean is the food. So many diverse and exquisite cuisines are derived from the surrounding land and sea. A lifestyle synonymous with healthy living, Mediterranean cuisines tend to have something in common, fresh local produce, often integrated in a simple way. With just a few key ingredients, we can evoke the flavours and aromas of the Mediterranean from home.

So whilst we can't have this...

We can still have this!

For  so many of us, it simply doesn't get any better than seafood. Try baking a whole snapper or barramundi with flavours like thyme, coriander, ginger, olives, lemons, or finger lime. Throw in some cherry tomatoes, fennel, eggplant or garlic and a good glug of olive oil.  Serve with preserved lemons. You'll be transported straight back to the riviera.

The wonderful thing about pasta sauces is that they can be made from almost any fresh produce. Use any ripe ingredients from the garden, or head to the local market and load up on local veggies. Tomatoes, eggplants, zucchini, olives, and mushrooms can all sing in a pasta dish. Start with a good base of fried onion, garlic and olive oil, add vegetables, stock and simmer down. Then throw in fresh herbs like thyme, oregano or basil. Season with a good dose of pepper and sea salt. Toss over some fresh pasta (cooked al dente) and shave with shards of good-quality parmesan to finish. Fresh, healthy, Med-style cooking.

Citrus is a Mediterranean must-have. Slip away to the Italian Riviera for a pre-dinner aperitif by adding a couple of ripe orange slices to an Aperol Spritz. Better yet, celebrate Spanish-style by muddling oranges with other seasonal fruit, grenache, brandy, sugar and ice to create a festive crowd-pleasing sangria.

CORSICAN FIG JAM

One of the best things about Corsica (and there are many) is the figs. During the french summers, fig products are sold everywhere across the island. One of the best ways to preserve these godly fruits for the seasons ahead is homemade fig jam. Simple and easy to make, fig jam can be used as an accoutrement on a platter of french cheeses, or simply slathered on a piece of baguette.

Ingredients: 1kg ripe fresh figs, 1/2 litre water, 650gms sugar, 2tbs orange blossom water (optional)

Method: Keeping figs whole, cut off the top stem. In a large heavy-based pan bring the water and sugar (and orange blossom if using) to a boil.  Add the figs carefully. Turn down the heat and leave the figs to simmer for about 1.5 to 2 hours. Once the figs are transparent, mix using a hand blender or processer (Bamix is easiest). Pour into the sterilized jars and leave to cool before putting on the lids.

FRESH PESTO

So simple, yet so incredibly satisfying. Originating in Liguria, Italy, pesto traditionally consists of crushed garlic, pine nuts, salt, basil leaves, and hard cheese such and Parmesan (or Pecorino) blended together with olive oil. Replicate the luxurious flavours and aromas of Italy in just 5 minutes.

Ingredients:1 bunch basil, 80 grams Parmesan cheese, shredded, 1 clove garlic, 40 grams pine nuts, juice of half a lemon, 1 teaspoon salt, 2 tablespoons extra virgin olive oil, black pepper

Method: Blend all ingredients together with a bamix, blender or food processor (or a mortar and pestle if you're really keen)

That's it!  Toss into some freshly made pasta. Devour whilst dreaming of Cinque Terre.

TZATZIKI

Nothing says 'Mediterannean' like freshly made dips. A staple in Turkish and Greek cuisine Tzatziki is used to compliment mezze and warm bread, or as a sauce for meats and salads. Serving up a zesty bite, Tzatziki is made up of just a few simple ingredients.

Ingredients: ½ cup finely grated cucumber, 1 cup thick Greek yogurt, 1 tablespoon lemon juice, ½ tablespoon extra-virgin olive oil, 1-2 garlic cloves (grated), sea salt, chopped dill

Method: Grate the cucumber on a box grater with the skin on. Squeeze as much juice out of the cucumber as possible using a sieve, your hands, or a kitchen towel. Mix the remaining ingredients together well, adding the fresh dill last. Mix in the strained cucumber. Adjust salt, dill and lemon according to taste. Refrigerate for an hour before serving.

Slather on flatbread.  Consume alfresco, whilst dreaming of Mykonos.

GAZPACHO

From Spain we find one of the simplest recipes that utilises all the key ingredients of the Med, Gazpacho. Originating from Andausia, Gazpacho is nowadays widely eaten in Spain and Portugal, particularly during hot summers. Refreshing and cool, this delicious soup evokes balmy summer nights

Ingredients: 5 large ripe tomatoes (quartered),1/2 cucumber (peeled, seeded, and chopped) 1/2 capsicum (chopped), 2 cloves garlic, 2 tablespoons salt, 1 teaspoon cayenne pepper, 1/2 cup olive oil

Method: Place all the ingredients in a food processor and blend until finely pureed.

Serve with fresh sourdough bread, seated on the balcony, listening to Spanish guitar.