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Easy homemade fresh mizithra (μυζηθρα)
In a few of the recipes I have posted recently, I have used mizithra cheese. Mizithra is an incredibly popular cheese in Greece and it comes in both dried and fresh versions. In Greece, mizithra is...
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Mizithra and 'Krokos Kozanis' saffron filled pasta in broth
The world knows Italy as the home of pasta, but it's origins stretch across the Mediterranean. In Greece, pasta also plays a starring role in the food culture, with significant regional diversity...
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Lamb and chickpea clay pot 'youvetsi' ( αρνι με ρεβιθια γιουβετσι)
There is something about cooking in clay, which just makes the food taste better. Cooking in an unglazed, organic clay pot creates an aroma that is both earthy and sort of smokey. Nearly all Greek and...
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Baked kalitsounia (καλιτσοuνια) with mizithra and mint
In the lead up to Greek Easter, on Palm Sunday in fact, Mr K and I enjoyed lunch along with the rest of our extended family at my sister in law's parents house. Our host Mrs A, who is originally from...
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Naxos: a guide
The largest of the Cyclades archipelago, Náxos is one of the few Greek islands that is completely self-sustainable and could feed itself. Every square inch of the island, including the main town...
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Simple Sicilian inspired winter lunch
Agrigento's Valley of Temples is one of Sicily's most popular tourist destinations. This spectacular Ancient Greek site is set against a backdrop of incredible trees; almonds, olives and Sicily's ever...
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Naxiot style octopus & vegetable pickle (χταποδι τουρσι)
Naxos is well known for its incredible culinary heritage and its reputation rests largely on the amazing produce of the island. This super easy to make meze, which hails from Naxos, can be easily...
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Kumquat and metaxa marmalade (κουμ κουατ και Μεταξα μαρμελαδα)
The best thing about returning home from a Greek summer? It has to be spending time with family and friends that we missed while we were away and drinking in the winter sunshine in dad's beautiful...
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Fanouropita (φανουροπιτα)
A 'Fanouropita' (φανουροπιτα) is a cake that is traditionally made in Greece to honour Saint Fanourios, patron saint of lost things, on August 27th. The Saint's capacity to help find something lost is...
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Fried garfish with cauliflower 'skordalia' (Τηγανητα Ζαργανα με κουνουπιδι...
Skordalia often makes a regular feature on our weekly family menu. The thick, creamy, garlicky puree is definitely not for the faint hearted! It's the perfect partner for really any kind of seafood -...
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Finding France in Sydney with Maeve O'Meara
Julia Child said in her book, My Life in France, "...Our first lunch together in France had been absolute perfection. It was the most exciting meal of my life..." and so has begun the story of many a...
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Octopus & new season potato salad (Σαλατα με πατατα και χταπoδι)
The arrival of spring always signals the start of salad days in our home. The days are longer, the weather is pleasantly warm and you can smell jasmine in the air. Apart from salad, the other great...
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Stuffed Vegetables with Quinoa (γεμιστα με κινoα)
It is always nice to take a little twist on tradition every now and then. This week it was yemista's turn for a bit of a creative tweak. Instead of filling the peppers, zucchinis and tomatoes with the...
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Prawn fritters (γαριδοκεφτεδες)
These Greek prawn fritters are super easy to make and are the perfect kind of meze for spring days, as the weather becomes warmer. The most simple accompaniment to these fritters is a big squeeze of...
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Nafplio: a guide
It is nearly impossible to describe in words just how much I love the Peloponnese. Nafplio is indeed one if its gems and among one of the most romantic towns in Greece. Geographically located on the...
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Braised artichokes with broad beans (αγκιναρες με κουκια)
It's that time of the year again. My favourite time. It's artichoke season. For me, the artichoke is quite simply the queen of all vegetables. At her best, when eaten in season. although I can't deny...
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Dolmades with swiss chard, aggourida and quinoa (ντολμαδες με σεσκουλο,...
Surprisingly, 'swiss chard' isn't native to Switzerland. It’s homeland is the Mediterranean and it has been a revered vegetable (particularly for its medicinal qualities) since Ancient times. The Greek...
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Broad beans fried with ouzo (κουκια τηγανητα με ουζο)
While artichokes will always remain my true love of springtime, broad beans come a very close second. This recipe is inspired by my father in law, who while working as a grocer in his store in Dulwich...
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Fried eggs smothered in garlic as in Zakynthos (αυγα τηγανητα σκορδοστουμπι...
A survey of my Greek family has revealed that one of their favourite family meals is Ma’s “eggs smothered in garlic”. The literal term 'skordostoumbi' is used to mean garlic pounded or mashed. The...
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Maeve O'Meara's Mediterranean Islands Safari
After spending some of the European summer indulging in the beauty of Mediterranean islands such as Sicily and a handful in Greece, it was only fitting to join the wonderful Gourmet Safari’s...
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