Born and raised in the Sydney suburb of Bondi Junction to Kytherian Greek immigrants, my memories of living at home were of both my parents working at Grace Brothers Bondi Junction, and my mother working second and third jobs to give her three children whatever they needed to succeed in life. Until we were old […]
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My Greek Odyssey is broadcast in various regions around the world, from Australia to Russia, online and in-flight! While we are unable to provide broadcast schedules for the different networks that have licensed the show, we can let you know who has it, so that you can keep an eye on your local TV guide […]
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Greek food is generally considered to be rather simple. That’s not to say it’s lacking in flavour or elegance. It actual fact, there’s a sophistication about it, with tastes that range from the very subtle, right through to big and bold. It’s also quite healthy, especially when fresh produce is used and a variety of […]
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Moussaka with Chef George Tselementes, grandson of Nikolaos Tselementes – the great cooking teacher and writer from Sifnos! Although considered a traditional Greek dish, its history is relatively recent, as it is the creation of Nickolaos Tselementes, the “father” of modern Greek gastronomy. He married the materials of moussaka with béchamel sauce in early 20th […]
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Flavored with the flagship product of Chios, mastic, “masourakia” is a typical sweet of the island that the locals would traditionally make for weddings, engagements and other festive occasions. Chef Kyriako’s mother comes from Chios, so of course we had to make it! Ingredients 1 pack of filo pastry 150g butter For filling 400g Masticha […]
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Well, that’s a tough question. It depends on what you define as an island. For the sake of avoiding debate, lets just call it any landmass bigger than a few square meters, surrounded by water. If that’s the case, then we’re talking somewhere in the vicinity of 6,000 islands or islets, all dotted about the […]
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Sarmadakia or Dolmadakia are tiny handmade stuffed vine leaves that you can find in many variations all over Greece. In Thassos and Northern Greece they make them small and with no minced meat in them – truly mouthwatering! They’re definitely one of the most popular meze dishes in the country. Ingredients 250g vine leaves 400g […]
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