Gigantes with pekmez and grape molasses
Broad Beans and Peas
Braised green beans
WHEAT AND STONE FRUIT SALAD
GIANT BEANS WITH VINE LEAF PESTO
DINNER AT CAM'S
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TOMATOES WITH TRAHANA
Trahana is cracked wheat that has been soaked in fermented milk. Originally it was used to preserve milk when there was excess production...
These are some of my favourite Greek sweets because of the mix of savoury olive oil and herbaceous thyme honey. We’ve been using one of...
POP-UP AT GSE
After my last trip to Greece, I've come home ready to put on another pop-up restaurant. This one at Gertrude Street Enoteca. The pop-up's...
MAKING PHYLLO IN ATHENS
One of my aims on my recent trip to Greece was to learn how to make a good phyllo. I'm not good at doughs and pastries, I have trouble...
REMBETIKO THE POP-UP
A Turkish friend got me to watch the movie Rembekio while I was working with him in Greece. When I saw it, I was totally amazed, obsessed...
GREEK DOUGHS IN CRETE
During my recent trip to Crete, I took Jules Blum, another cook I've been working with in Melbourne, to meet Mariana Kavroulaki at her...
FORAGING IN SYROS
Syros is one of the smallest Greek island in the Cyclades, in the Aegean. I came to Syros for the first time to meet Maria,...