As summer comes to an end, Greece’s countryside comes to life, with olive groves and vineyards appearing in full flourish.
And for those wishing to experience the beautiful Autumn season first-hand through a unique culinary journey, Amanzoe, Greece’s most luxurious resort, has introduced a new pop-up restaurant series with acclaimed guest chefs serving exclusive menus based on the heritage of Greek cuisine created with fresh produce from Argolida and the Peloponnese.
Hosting acclaimed guest chefs, who have shaped Greek gastronomy; Amanzoe’s next event will take place on Saturday, October 16th, 2021, with leading chef Dimitrios Dimitriadis taking over in the kitchen and presenting his guests with a progressive, creative and unique menu based on the heritage of Greek cuisine.
Dimitrios and his team will mix traditional and modern techniques, discussing the conception of each dish with their guests for an interactive experience.
One of the most renowned chefs in Greece, Dimitrios was born and raised in Larissa, where his career choice and passion for food were heavily influenced by his grandparents who were farmers. After finishing school, he began training at the Hotel Management & Culinary School of Rhodes and has since worked as Head Chef in numerous Michelin-starred restaurants across the globe.
Renowned chef Dimitrios Dimitriadis
Dimitris now works as Head Chef at Artisanal in Athens, a modern garden restaurant characterised by its distinct Mediterranean style with clear references to modern Greek cuisine. Bringing his expertise to Amanzoe, the evening’s menu will showcase techniques from across the continent with a stylish and contemporary feel.
Guests can choose to accompany each dish with Greek wine while enjoying the elegant atmosphere of the library setting.
About Amanzoe
Set in a land of classical ruins, azure seas and olive groves on the coast of the Peloponnese, Amanzoe, one of Greece’s most luxurious resorts embraces the architecture and soul of ancient Greece and is ideally placed for exploring the region’s rich culture, cuisine, and natural attractions. The aromatic scent of lavender and rosemary unfolds with the heat of the day and spectacular views stretch across a vast expanse of Aegean.
There’s nothing like a homemade Tiropita (cheese pie), straight out of the oven! Our recipe features a crunchy filo filled with Feta, however, you can also add Mizithra (ricotta), Kefalograviera, or any cheese of your choice.
Ingredients
For filo
300 x grams all-purpose flour
1 x tablespoon vinegar
2 x tablespoons olive oil, extra for drizzling
150 x ml warm water
Filling
300 x grams Feta cheese, crumbled
pepper to taste
Method
In a large bowl mix the flour with the salt, vinegar, and olive oil and place warm water in the middle of the mixture.
Combine and knead the dough well, then divide it into two pieces.
Leave for half-hour covered in cling wrap to rest.
When ready, lightly sprinkle flour on the surface you will be using to roll out the dough (so pastry won’t stick.)
Flatten each ball out and begin rolling them slowly, using a large rolling pin- they should end up being about 40 cm in diameter.
Using one filo at a time, place half the Feta cheese onto each filo pastry to form a thin and long strand. Lightly sprinkle with pepper. Gently roll filo over into a rope-like strand. Fold in the ends and delicately form a circle (see image above).
Repeat the same procedure for the second filo and then place both on a tray, lined with baking paper.
Drizzle lightly with olive oil and place in 200 degrees Celsius preheated oven for 35 minutes- or until Tiropita is golden brown.
Green beans and potatoes, braised in a fresh tomato and extra virgin olive oil sauce is one of Greece’s most popular vegetarian dishes. This simple and flavoursome recipe is also a one pot wonder!
Ingredients
1 x kg green beans, washed & ends trimmed
6 x baby potatoes, peeled & halved
5 x ripe Roma tomatoes, blended into a sauce
1 x Spanish onion, finely chopped
2 x cloves garlic, finely chopped
salt & pepper to taste
1/3 x cup extra virgin olive oil
2 x cups water
Method
Add oil to a large saucepan and add string beans. Saute for two minutes.
Add fresh tomato sauce, onion and garlic and saute for another few minutes.
Add potatoes, zucchini, water, salt and pepper and stir.
Lower heat to medium and allow to cook with lid on, for an hour or until beans are tender and water has reduced. Stir frequently.
Fava is a simple and delicious puree that can be served as a starter, mezze or as a side.
You are guaranteed to find this dish in restaurants throughout Greece and mainly in Santorini, as it is one of the most special and traditional delicacies of the island.
Ingredients
500 x grams yellow split peas
2 x Spanish onions, chopped
1/3 cup of olive oil, extra for drizzling
salt and pepper to taste
1 x lemon, juiced
1 x litre water
Method
Rinse split peas thoroughly with water.
Place split peas in saucepan and pour in water and olive oil.
Allow it to come to a boil and remove any froth that forms at the top of saucepan.
Cook with lid on for about 20 minutes, then add one chopped onion, salt and pepper and allow to cook for another 25 minutes or until split peas are thick in texture.
Puree peas with a hand blender or place in food processor and mix until it becomes a smooth and creamy puree.
Place in serving dish, garnish with remaining chopped onion and drizzle lightly with olive oil and lemon juice.
Understanding Greek cuisine is fairly easy with most culinary experts agreeing that Greek cooking is mainly about simplicity; simple recipes, fresh produce, and passion.
Most Greek dishes are based on a few key ingredients and there is not much which is bottled or packaged, however, there are some products that we always keep in our fridge and pantry. This is by no means a complete list but it will definitely get you started!
Olive Oil
Extra virgin olive oil makes the top of the list of must have Greek food ingredients. It is a staple to Greek cooking and the most popular type of oil used across the country- from starters and salads to bbq’s and mains, you always need olive oil to create Greek dishes.
Oregano
The main herb in a Greek pantry is Greek oregano. From adding it to your lemon potatoes, to seasoning your octopus and salads- it’s Greece’s most loved herb. You want oregano, preferably freshly picked and dried, however if you can’t grow it yourself, you can find Greek oregano in specialty stores and delis around the world.
Feta Cheese
Feta cheese is a staple in the Greek kitchen; almost all meals are served with a side of Feta and it is used in traditional pites (handmade pies) including Tiropita (cheese pie) and Spanakopita (spinach pie) ,as well as in popular dishes such as Prawn Saganaki.
Legumes
Many traditional Greek meals have legumes as their key ingredient and Greeks do prefer using dried legumes. The most popular are lentils, gigantes, white beans, black-eyed peas and chickpeas, which are used in stews, soups and salads.
Lemons
Lemons really are a must in the Greek kitchen. They add acidity to many dishes, from roast potatoes to grilled fish. Ladolemono (olive oil and lemon juice) is used as a marinade and a dressing on seafood and salads. Lemon juice is also added to mostly everything from meats to fried cheese and is also included in many Greek desserts, especially in the syrup based sweets. And lets not forget Avgolemono, which is Greece’s famous egg and lemon sauce.
Sea Salt
Greek sea salt is naturally rich in minerals, which makes it so delicious. Learn to season food, especially with sea salt. This is one of the most important techniques in Greek cooking. However, the seasoning should not be overpowering.
Greek Honey
Honey is used in many popular Greek pastries and it is one of Greece’s most popular sweeteners. Honey is always on the Greek breakfast table- great to spread on toast and add to your tea!
Greek Yogurt
Traditional Greek yogurt is a must in our pantry. It can be used a base for dips, as well as marinades. It also makes for an ideal sweet treat on its own with walnuts and honey.
Tomatoes
Tomatoes are another staple in the Greek household and are used in the Greek kitchen from breakfast through to dinner. From simple dishes such as a traditional Greek salad to red based sauces, and the famous Strapatsada breakfast dish, tomatoes are a key ingredient to many Greek recipes.
Filo Pastry
You will find most Greek households have pastry in their freezer, as this allows you to quickly create a sweet or savoury pie. From cheese and spinach to custard pies and the famous baklava- filo is a key component.
We’re all cooking more than ever- from elaborate mouthwatering pastries to simple one‑pot-wonders; spending more time at home has allowed us to try out plenty of new recipes!
And cookbooks have become increasingly popular not only because they can teach us how to create new dishes, they also allow us to escape and travel (when we can’t). With so many good ones to choose from, we’ve put together our ultimate list of cookbooks that transport you to Greece through their delightful flavours and stunning imagery!
Ikaria Lessons by Diane Kochilas
Part cookbook, part travelogue, Ikaria is an introduction to the food-as-life philosophy of the famous “blue zone” island and a culinary journey through luscious recipes, gorgeous photography, and captivating stories from its locals. Written by well-known chef Diane Kochilas, who has spent much of her life in Ikaria, Diane captures the true spirit of the island, as she explains the importance of shared food, the health benefits of raw and cooked salads, the bean dishes that are passed down through generations, the greens and herbal teas that are used in the kitchen and in the teapot as “medicine,” as well as the nutritional wisdom inherent in the ingredients and recipes that have kept Ikarians healthy for so long.
Greece the Cook Book by Vefa Alexiadou
With hundreds of simple recipes by Vefa Alexiadou, Greece’s famous cookbook writer, TV presenter and chef, this book also includes information on regional specialities, local ingredients and the religious and historical significance of the dishes, which are illustrated with 230 vibrant photographs. This cookbook is the definitive work on the rich and fascinating dishes of modern Greece.
Food From Many Greek Kitchens by Tessa Kiros
Greek-Cypriot Tessa Kiros takes you on a colourful journey into the Greek kitchens of her friends and family, cataloguing the traditional foods for fasting, festivals and feast days in her own enchanting way. Food, culture, celebration, and memory are inexorably tied together and recipes include short introductions that explain each dish’s cultural significance. In addition, lavish full-colour photographs take readers on a tour from the local Mediterranean fishmongers and markets into Greek family homes and kitchens- to experience the best in authentic Greek cooking. With a glossary and more than 200 classically prepared Greek recipes, Food from Many Greek Kitchens adds a greater depth of flavour to each dish.
Sweet Greek Life by Kathy Tsaples
This is a beautiful selection of 116 traditional dishes updated for modern feasting, continuing the story of the cuisine Greek Australian Kathy Tsaples grew up with and her love affair with Greek food and culture. Beautifully styled and photographed, it is a stunning collection of recipes that will impress both home cooks and chefs alike. Flavours are bold, ingredients are accessible and sweet and savoury dishes ranging from Feta loukoumades with honey to wood-fired goat are stylishly interpreted with Tsaples’ characteristic fresh approach.
A Taste of Greece by Princess Tatiana and Diana Farr Louis
Co-authored by food and travel writer Diana Farr Louis and Tatiana Blatnik, the Hellenophile wife of Prince Nikolaos of Greece, this cookbook features recipes by well known Greeks from the fields of sport, gastronomy, cinema, royalty, photography, literature and music. This is not just a cookbook; it is a declaration of love for Greek culture, Greek lifestyle, and Greek cuisine. Well-known personalities from across the world who all share a special bond with Greece share their favourite recipes, revealing their much-loved foods, and share their memories of Greece. Their stories and recipes illustrated by stunning photos will give you a real appreciation of Greek cuisine, age-old traditions, and a fascinating contemporary culture.
My Greek Taverna by Ioanna Pavlaki and Makis Georgiadis
This cookbook features all the dishes you will find across an authentic Greek taverna and on any family’s Sunday table. In its pages you will find 65 recipes, divided into categories, listing all the ingredients along with step-by-step instructions to help you bring a traditional Greek dish to life in your own kitchen, tasting exactly as it would in a small taverna by the Aegean Sea. It aspires to become a tasty memory of your autumns, winters, springs and summers in Greece. A memory that will will be renewed each time you go though its pages, choosing something Greek to cook, share and enjoy with your loved ones. It’s a “tasty” souvenir that smells like Greece.
Gemista is a traditional Greek recipe for stuffed vegetables that are baked, until soft and nicely browned. This juicy dish bursting with fresh colours and flavours is filled with rice and mince!
Almost every Greek household has its own version and our large sized dish includes zucchini and eggplants, however you can add more or less of each vegetable, depending on your preference.
Ingredients
15 medium size tomatoes
3 medium zucchinis
4 red capsicums
1 green capsicum
1 eggplant (cut in half)
2 large potatoes peeled and cut in wedges
500 grams lean beef mince
1/2 cup olive oil, plus more for drizzling
1 large onion, finely chopped
2 cloves garlic, finely chopped
1/2 cup fresh parsley, finely chopped
1 tablespoon of medium grain rice per vegetable
1 tablespoon tomato paste
1 cup of water
Salt and pepper to taste
Method
Using a spoon, scoop out the inside of the tomatoes, zucchinis, eggplant and capsicums. Puree all the fillings with a hand blender until you have a thick liquid. Set aside.
Prepare the stuffing:
-Add olive oil and onion in a large skillet and sauté for a minute. Add mince and stir till brown. Include the garlic and parsley and mix thoroughly- for about a minute.
-Add the blended vegetable filling, tomato paste, rice, 1/2 cup of water, salt and pepper and stir for a minute. Allow the sauce to simmer and reduce- the uncooked rice will begin to absorb the excess liquid as it cooks.
Stuffing the vegetables:
-Preheat the oven to 250 degrees.
-Assemble the vegetables in a baking dish and use the potato wedges to keep the vegetables upright.
-Stuff the tomatoes, eggplant, capsicums and zucchini about 3/4 full. Pour the remaining puree in the bottom of the dish and add 1/2 cup of water. Season the vegetables with salt and pepper and drizzle with a little olive oil.
-Cover with baking paper and aluminium foil. Bake for about 1 hour and 15 minutes or until the vegetables have become tender and cooked through.
-Uncover and then pop back in the oven for about 15-20 minutes on low heat for the vegetables to brown nicely.
Slightly crunchy on the outside and fluffy on the inside- these potato croquettes are a popular mezze around Greece. There are many variations and our recipe includes carrot, parsley, onion, tomato and Feta- you can however add any other grated vegetable or Greek cheese of your choice!
(Makes about 20 pieces)
Ingredients
6 x medium potatoes
1 x tomato, grated
1 x carrot, grated
1/2 x onion, very finely chopped
1/3 x cup parsley, finely chopped
1/2 x cup Feta, chopped
2 x eggs, whisked
1 x cup bread crumbs, for coating
1 x cup plain flour, for coating
salt & pepper to taste
olive oil, for frying
Method
Peel and cut potatoes into small pieces. Place in boiling water with a pinch of salt and cook for 15 minutes, or until soft.
Strain potatoes and allow to cool.
Place cooked potatoes into large bowl and begin mashing with potato masher or folk.
Add carrot, parsley, tomato, onion, Feta, one egg, salt and pepper to mashed potatoes and mix together with wooden spoon till well combined.
Begin rolling mixture into small, round balls.
Place whisked egg, flour and breadcrumbs into 3 separate bowls.
Cover each croquette well with flour, then dip into egg and finally roll into the breadcrumbs.
Once you have completed this process for each, place them all on a tray and put in fridge for about 30 minutes to set.
When ready, add olive oil to frying pan and place on high heat. Once it’s well heated, lower heat and begin frying your croquettes in small batches for about 2 minutes on each side, or until golden brown.
Place on paper to absorb excess oil and repeat until all croquettes are cooked.
In all regions of Greece, you’ll find street vendors selling grilled sweet corn brushed with olive oil and sprinkled with sea salt- it is by far one of the country’s favourite street foods!
If you would like to try your hands at cooking corn the Greek way, it’s good to know how to choose the freshest and tastiest corn.
What to look out for in picking corn
-Pure green leaves with shiny tassel.
-Dense seeds without gaps between each, make sure there are no white seeds and no hard and dry corn pieces.
-The fresher they are the tastier and sweeter they will be. Try and buy your corn from a local organic market, where the fruit and vegetables are fresh.
-If you can’t cook them immediately, wrap them in paper and put them in plastic bags, that way they will last for 2-3 days.
How to cook Greek corn on the cob
-The classic method of cooking corn the Greek way is to peel the green leaves off the corn and rub some olive oil or butter over it.
-Light your charcoal BBQ and make sure coals are burning hot before cooking your corn. Charcoal is the key to giving the corn a smoky and roasted flavour. You will need to cook them for around 10-15 minutes over high heat.
– Serve corn hot with butter and sea salt.
Tips for cooking corn on the cob
-If you want them to cook faster, you can boil the corn for 1 minute before grilling.
-If you prefer your corn sweeter, add sugar to water, and allow to boil for a minute.
-If you would like your corn to have a more yellow texture, add turmeric to your corn.
Tiganites are Greek mini pancakes that are ideal for brunch or as an afternoon snack! With just a few simple ingredients you can whip these together and serve them drizzled with honey, walnuts, sugar or marmalade. If you prefer a savoury version we recommend crumbling some Feta with oregano on top!
Ingredients
-2.5 x cups all purpose flour
-1/2 x lemon (juiced)
– 2 x cups water
-1 x egg
-1/2 x teaspoon salt
-olive oil for frying
Method
-Pour flour, lemon juice, egg, water and salt into a large bowl and whisk together all ingredients until well combined and batter is smooth.
-Cover with cling wrap and allow to set for 15 minutes or until bubbles form.
-Heat a non-stick skillet over medium heat and pour enough oil to cover base of pan.
-Using a tablespoon, spoon 1-2 tablespoons of the batter into hot oil. Allow space between each piece and fry in batches about five at a time.
-Place on paper towel to allow oil to absorb and repeat until you have used all batter.
Cretan cuisine is renowned worldwide for its unique ingredients and rich flavours. Cooking here is based on simple techniques and lush local produce, making the island’s dishes stand out.
From organic mountain herbs and a variety of greens to handmade cheeses, an abundance of fresh seafood, renowned Cretan oil, floral honey and famous Raki- there is something very special about the delicacies on offer.
We recently spoke with Kelly Michelakis, founder of The Hellenic Odyssey, a passionate home cook who hails from Crete and runs popular online cooking classes. Kelly offers lessons to people around the world on how to prepare Greek food and also shares her Cretan family recipes that have been handed down through generations.
What do you think makes Cretan cuisine unique, and what dishes from the island do you enjoy making?
Cretan cuisine aligns with the values of the Mediterranean diet, which in fact originated in Crete in the post WWII period. Cretan food relies on fresh, local and seasonal produce. Dishes are simple but full of flavour which comes from high-quality products such as extra virgin olive oil and fresh aromatic herbs. I love making Cretan Kaltsounia and Boureki the most.
Having spent a lot of time in Chania, where are some of your favourite places to eat out?
Ntounias set in the mountainous region of Nerokouros, Gramvousa restaurant in Kaliviani with beach views in the distance, and Chrisostomos, Tamam and Oasis all in the town centre and for the sweet tooth Kronos and Ioardanis.
Ntounias
Gramboussa
What Cretan delicacies/dishes do you suggest people try when visiting?
Bougatsa: It comes in two forms. The sweet version is filled with custard and sprinkled with cinnamon sugar. Also, there is a savoury version which is made using a local cheese called Mizithra.
Boureki: This delicious dish is traditionally made by layering thickly cut pieces of zucchini and potatoes, topped with a cheese and mint mix.
Dakos: A refreshing Greek appetiser consisting of a large barley rusk, it is topped with extra virgin olive oil, grated tomatoes and mizithra cheese.
Pilafi: This traditional rice pilaf is made using chicken or beef stock or even a combination of both. It is then finished with lemon juice and butter.
Kaltsounia: Filo pastry parcels with any type of soft local Cretan cheese and/or wild greens and herbs.
Loukoumades: Fluffy doughnuts, which are soft on the inside and crunchy on the outside, there are so many Loukoumades stores in every part of Crete serving this popular sweet.
Kaltsounia
Loukoumades
Yoghurt: Crete is a large producer of dairy making yoghurt varieties, from sheep to cow and to goat.
Myzithra: A cheese similar to ricotta but made with goats milk. It is extremely soft in texture and absolutely delicious.
Raki: This is a very strong spirit made using the traditional evaporation method. Leftover grape pomace is used to make the following harvest and winemaking.
Sfakianopita: A scrumptious pie from the mountainous region of Sfakia. This is a really thin flat pie which is filled with a small amount of cheese, lightly fried and topped with lots of honey.
Staka: A very traditional dish made from goat’s milk butterfat. In fact, Staka is a dish you will only find in Crete.
Xerotigana: A light pastry fluffy dough fried in olive oil, soaked in honey, and topped with sesame seeds or walnuts- delivering a super crunchy texture.
Lahanosalata is a traditional Greek salad, frequently prepared in the winter months and a favourite for the Christmas festive season!
Ingredients
1/4 green cabbage
1/4 red cabbage
1 carrot, peeled
1 x red & 1 x green capsicum
1 x cup shallots
1 lemon, juiced
2 tablespoons of white vinegar
1 garlic clove diced
1/4 cup Greek olive oil
Salt & pepper to taste
Method
Finely chop your cabbage and carrots. You can use a cheese grater on a large setting, which works well for the cabbage and carrots. Set aside in large bowl.
Chop shallots and capsicum and add to bowl.
In a small bowl add the lemon juice, vinegar, olive oil and diced garlic. Whisk until combined.
Pour dressing over salad and add salt and pepper. Mix well and serve.
