My fourth book is out — Georgian Flavours from Helena: Out Again — and it feels only right to return to the name that started it all. Georgian Flavours from Helena marked the debut of my very first cookbook, a name my readers instantly loved. So did I. It stood for simplicity, wit, authenticity, and recipes made with heart — for those who miss Georgian flavours, who crave them.
The success of my first and second books, including my vegan and vegetarian editions, gave me the confidence to experiment further in my kitchen. This time, I pushed Georgian cuisine into new territory: gluten-free and lactose-free. And yes, it worked!
Whether you’re in love with Georgia or in love with a Georgian, food is what binds it all together. For most visitors, Georgian food becomes the most unforgettable experience of their journey. People often ask how those unique flavours and textures can be recreated back home. How do you explain to your family, your grandma, your friends, what you tasted in that tiny roadside restaurant? What was that dish called again?
That’s exactly why I created this book.
I know what it feels like to deeply miss something you once ate. This book helps you rediscover Georgian cooking using a mix of ingredients you may have carried home with you and those you can easily find in local supermarkets or farmers’ markets. If I managed to do this for 19 years, so can you.
I left Georgia in 1998 and have been travelling the world ever since. No matter where I lived, whenever I cooked for family or guests, the request was always the same: “Can you make something Georgian?” It wasn’t always easy. Cheese turned watery, garlic paste failed, flavours felt off. But with the tricks I learned from my family, I adapted. I substituted. I improvised. And slowly, I made it work. Good ingredients matter — but knowing how to work with what you have matters even more. That’s what I teach in my books.
Many people assume Georgia is a meat-heavy country, but historically that’s not true. Meat was reserved for celebrations and religious festivals. As a vegetarian myself, I love transforming famous Georgian meat dishes into vegetarian wonders. This book brings vegetarian and meat dishes together in harmony — because Georgian food is about sharing, not dividing.
I’m the woman who made random British people in Suffolk and Norfolk fall in love with mchadi and khachapuri. I promise — you can do it too.
My love for cooking comes from my family. From Vani, the land of legends, where Jason once came in search of the Golden Fleece. And from my Aunt Medea — the first feminist I ever knew. She worked full-time, yet kept her home warm, welcoming, and alive with food. I still remember her wiping flour from her ancient cookbook with her sleeve, children shouting for recipes, the smell of cheese bread baking on clay stones, preserves bubbling away, flour dust everywhere. Georgian kitchens were never tidy — they were alive.
My father Tamaz was always busy, but whenever he had time, he was in the kitchen too, inventing dishes for friends. Our table was always ready, easily extended, waiting for guests. Georgian food has never been just about what’s on the plate — it’s about people, togetherness, bread and cheese shared, stories told, and always a reason to raise a glass.
And now, it’s time for Georgian cooking to move forward.
My books are modern versions of Georgian cuisine. It’s time to modernise the way we cook. Georgia deserves to be part of the modern world. Fifteen-minute recipes, easy substitutions, flexible ingredients — these are no longer luxuries, they are necessities.
Why? Imagine being a student craving walnut sauce but having none of the traditional ingredients. With my book, you don’t have to give up — you adapt. Because we are busy people. The world today is ruthless. Time is short, budgets are tight, and spending less time in the kitchen while still eating beautifully is the key to enjoying life.
Georgian food can be soulful and practical. Traditional and modern. And that’s exactly what my books are here to prove.
GEORGIAN FLAVOURS FROM HELENA is printed by Prospero’s book publishing Prospero B and is available to buy at Prospero’s Book Store Tbilisi. Get your copy.
Blog by Helena Bedwell
