Halvas Farsalon
Most Greeks are named after patron saints (others given ancient Greek names) and each person celebrates their “name day” on the day their namesake (patron saint) died. The saint’s memory is celebrated along with all those named after that particular saint on that particular day. There are name days practically every day in Greece (many […]
Pork Butt Gyro
This past summer in Greece I cemented my affections for pork butt, a particular cut of pork that’s diverse, very forgiving to cook with and it always come out juicy and delicious. The pork butt comes from the front end of the pig (nowhere near its rear), located near the shoulder. It’s not as pretty […]
Greek Food Gazette 29/07/2011
Cypriot “slow food” movement kicking it up a notch Check out these 7 Greek islands that offer value and are off the beaten’track Russian appetite for souvlaki…and beaches continues to increase The River Party in Nestorio (Kastoria) takes place from Aug.3-7th, celebrating live music Greek-Australian releases her book, “My Greek Kitchen” Oscar winning actor […]
Baklava Ice Cream
I have a confession: when I bought an ice cream machine last summer it was for the sole purpose of making this ice cream – baklava ice cream. Inspiration comes from many: I first saw this concept at Jenn The Leftover Queen’s. There’s George Calombaris’ take on it and then there’s my friend David Tsirekas’ […]
Greek Food Gazette 07/07/2011
If visiting Crete, take the kids to the Cretaquarium or if in Rhodes, try seeing the Marine Aquarium Souvlaki makes its way onto the popular foodtruck trend Vogue’s (France edition) Summer issue has a huge feature on Greece: islands, myths, heroes and pleasures Spotlight on the island of Alonissos, located just off the city of […]
Purslane Tzatziki
One person’s weed is another person’ dinner. Purslane grows amok in Greece and the other nations that surround the Mediterranean. This succulent can be found growing in gardens, roadside and yes, even at the farmer’s markets. In Greece, purslane is often made into a salad (or a salad component), stewed or simply added as a […]
Endless Summer Pork Cutlets
One of my favourite cuts from the pig is the pork butt. This cut is NOT from the rear but it’s connected to the shoulder. It’s got some marbling in the meat and I’ve made my pork souvlaki from this cut, Gyro, a similar pork steakette. Pork butt is the preferred cut when making pulled […]
Greek Food Gazette 27/05/2011
Have a look inside Souvlaki GR A symposium on the Acropolis Museum Here’s a list of “boutique hotels” to consider when looking for a place to stay while in Athens Extended hours for many of Greece’s museums announce by Tourism Minister Lyndey & Blair’s “Taste of Greece” premieres on Australia’s SBS ONE on May 26th […]
H Ntomata (The Tomato)
When I heard that one of the restaurants we would be dining at was called “Tomato”, I thought it to be be rather boring. Upon reading Chrisanthos Karamolengkos’ bio and his notoriety for playing with Greek classics, I had no idea that he would also show us his love of the tomato by using the […]
Greek Food Gazette 13/05/2011
The Sani Gourmet Festival commences today and runs until May 22nd at the Sani Resort in Kassandra, Halkidiki You can watch myself and 5 other Greek bloggers cover the Sani Gourmet events on Livestream The Wine Producers Co-Op of Amynteon (one of Greece’s foremost wine regions) is holding a Wine and Art exhibition from May […]