A classic taverna dish and a family favourite, prawn saganki is a quick dinner that’s special enough to impress guests, but doesn’t have you slaving over a hot stove. There’s plenty of saucy, garlicky-tomato goodness here,…
Ratatouille
Prawn Saganaki
Revithosoupa
Trusted books and trusted cooks have very divergent opinions on the vexed issue of how to get tender chickpeas. One friend soaks them for two days, another 24 hours, another 12 hours. Some swear by…
Ravani
Ravani is a syrupy, citrusy semolina cake; possibly one of the most ubiquitous of Greek deserts. Every yiayia has a recipe and almost every zaharoplasteio in Greece has one behind the glass counter. The one I…
Revithia Salata
Full of warming autumn colours, the pine-like aroma of sage, salty feta and smoky chilli and the welcome sweetness of roasted vegetables and caramelised garlic this warm salad makes a delicious standalone lunch with perhaps…
Prentza
A traditional cheese from Zakynthos, Prentza is made when a barrel of feta cheese is emptied and all of the little bits of crumbled feta left over in the barrel are whipped up together with…
Moustokouloura
These sesame encrusted circles are a real taste of Greece. Easy to make, these clove and cinnamon scented biscuits will stay crisp for days and are perfect dunked in something: coffee, sweet wine, red wine –…
Moussaka
Well before I married into my Greek-Australian family, my parents had long embraced Greece and its culture. For more than 20 years my dad worked in a Sydney based Greek-Australian family business. We were all…
Melitzanes sto forno
When you don’t have time to prepare papoutsakia, Sofia always recommended her baked eggplant recipe. The eggplants, after being sliced, need to be drizzled with a very generous amount of olive oil so that they…
