Recipe – Skordalia

Skordalia Greece’s famous garlicky white dip is sometimes made with bread as the thickening agent, sometimes with ground almond and sometimes potato. I love chef Janni Kyritsis’ version using both bread and almond as it gives a lovely rich flavour. Any leftover will keep in the fridge for 3–4 days and is delicious slathered over […]

Recipe – Open Fillo Sandwich with Garlic, Tomato & Anchovy

This simple starter is inspired by one of my favourite MG Garage entrées. I love the idea of sandwiching chopped olives between 2 sheets of fillo … and wonder what else might work in this way. Janni used to make a triple stack of the olive-studded fillo sheets with the other Ingredients sandwiched in between, […]

Recipe – Olive, Feta or Anchovy Fillo Fingers

Olive, Feta or Anchovy Fillo Fingers Just about everything I’ve ever cooked has been inspired by something I’ve eaten before and this is no exception – my friend Janni usually whips these up to serve with drinks when friends gather at his place. They’re so simple they hardly need a recipe, and everyone’s always eagerly […]

Recipe – Kolokithokeftedes (Greek Zucchini Fritters)

These fritters (keftedes in Greek) are typically served as part of a mezedes, the array of snacks eaten at the start of a meal or at any time when drinking ouzo. Add some dolmades, spanakopita, olives and tzatziki to create your own mezedes, or serve them as an entrée with Greek yoghurt on the side. […]

Recipe – Chicken Avgolemono Soup

Chicken Avgolemono Soup Avgolemono is a classic Greek combination of egg (avgo), lemon (lemono) and stock to create a tangy soup or sauce. As a soup it’s usually made from chicken stock with rice cooked in it, a typical example of peasant cuisine where nothing is wasted (the meat from the chicken bones added back […]

Recipe – Cucumber Fetta Tomato Salad

I love fetta’s salty tang, especially when it’s combined with cooling cucumber. Traditional Greek Feta is made from sheep milk, sometimes with a little goat milk added; it has PDO status meaning only cheese produced to specific criteria within a certain part of Greece can now be called “Feta”. Similar brined white sheep milk cheese […]

Recipe – Stuffed Vine Leaves

I enjoy rolling the filling into vine leaves, once you get started it’s quite meditative. Vine leaves come in large packs, which is just as well, as some will be too small or too large and some will tear. It’s worth making a big batch, so consider doubling the recipe and freezing the excess. They […]

Recipe – Greek Leek and Cheese Pie (Prasopita)

I love the Greek pies spanakopita (spinach and cheese) and tiropita (cheese). Then recently I discovered this Greek leek and cheese pie, which might just be the most delicious of all. Prasopita is popular in Greece during Lent, when devout Orthodox Christians abstain from eating meat before Easter, but I’m happy to eat it year […]

Recipe – Spanakopita

I developed my recipe for this classic dish years ago, in consultation with a Greek friend whose Mum made an excellent version. I use a 21cm square baking dish to give four chunky serves, but you can use whatever size you have, alternating the pastry sheets in a way to cover all of the sides […]

Recipe – Avgolemono Style Soup with Fregola

Who doesn’t love a good chicken soup – the universal panacea? This version tastes so good and is more of a meal than a soup. It came about as a way to use up the delicious chicken stock leftover from making Steeped Chicken and I suggest you make it with fresh stock or don’t bother […]

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