Ingredients 12 rock oysters chunks of bread to serve (optional) For the butter 60g butter at room temperature 1 tsp parsley leaves 50g parmesan grated 2 garlic cloves crushed 1 tbsp lemon juice 1 tsp cayenne pepper 2 tsp smoked paprika 1 tsp onion powder Method step 1 In a small bowl, beat the butter …
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Ingredients 50g butter softened 2 garlic cloves finely sliced 2 shallots halved and finely sliced 1kg mussels 1small pack parsley roughly chopped 125ml white wine 100ml double cream crusty bread to serve Method step 1 Mix the butter and garlic with a big pinch of salt. Heat the barbecue until the coals are ashy white. …
Ingredients 1 fennel bulb cut into wedges 140g baby plum tomato cut in half For the lamb small bunch rosemary leaves only, finely chopped 2 garlic cloves crushed 2 tsp rapeseed oil 4 lamb cutlets trimmed of any fat For the creamed corn 1 tbsp extra virgin olive oil 1 small onion finely chopped ½ …
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Ingredients 6-8 apricots halved and stoned 2 tbsp apricot jam 2 tbsp dessert wine such as Sauternes, or water 100ml crème fraîche 150ml pot natural yogurt 1 tbsp icing sugar 8 ready-made mini meringues Method step 1 Place the apricot halves, jam and dessert wine or water in a small saucepan. Bubble for 2-3 mins …
This extra virgin olive oil of exceptional quality is obtained from the Koroneiki olive variety, which is traditionally cultivated in Sitia. These olives are gathered by beating the trees with small wooden sticks in order to avoid bruising the fruit. The best olives from the harvest are selected and cleaned to be processed in traditional or …
This extra virgin olive oil is produced from Koroneiki and Throumba varieties of olive traditionally cultivated in Dodekanisos prefecture in the southern Aegean Islands. The processing of the olives in the traditional or centrifugal olive presses takes place within three days of harvesting, and the temperature during production is monitored in order to preserve the organoleptic properties of the oil. Rodos …
Retsina is an ancient Greek wine that is flavored with resin—a sticky sap that is typically secreted by pine trees. Historians believe that the resin has been used in Greece for over four thousand years, and while its initial purpose was to seal and insulate wine in clay amphorae, it was also used as a preservative, flavoring, …
Prespon giant elephant beans are runner beans (Phaseolus multiflorus) grown in the Prespon area (municipalities of Mikrolimni, Karion, Lefkonos, Píateos, Lemou Ag. Germanou, Ag. Ahilios, Vronderou, and Kalithea) in Fiorina prefecture. These large beans have been cultivated in this area since the 16th century. They have a thin, smooth, white skin and a distinctive …
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Tsikoudia is a Cretan spirit that is distilled from fermented grape pomace (strafylo)—the solid remains that are left after the grapes have been pressed. Tsikoudia is traditionally distilled in October and November, usually in small, family-owned copper stills. The final product is a clear, potent, and colorless drink with an alcohol content that can vary …
Fragosika is a type of plant, a prickly pear cactus that produces flavorful fruit that’s packed with healthy nutrients and vitamins. This plant thrives throughout the Aegean islands, and on the island of Symi, fragosika has often been dubbed the banana of the island. Islanders have long been acquainted with this fruit, and they’ve included it in their …
Naousa is a Greek appellation located in the region of Macedonia. The wines produced under the designation are made exclusively from Xynomavro—an indigenous Greek grape that is often compared to Pinot Noir and Nebbiolo. Naousa wines display the perfect balance of tannins, sugar, and acidity, while the typical aromas and flavors include a complex combination of …
Located in the northeastern part of the Peloponnese, Nemea is a Greek appellation that produces varietal red wines from the native Agiorgitiko grapes. Although the wines may vary in style, from easy-drinking to rich and full-bodied, they typically display flavors and aromas reminiscent of red and black berries, plums, and prunes, while oak-aging tends to highlight spicy …
Ingredients 85g fresh breadcrumb 50g black olive stoned and roughly chopped large handful parsley roughly chopped small handful mint leaves, finely chopped 1 lemon zested and sliced 4 anchovy fillets 1 garlic clove crushed 25g pine nut 25g sultana pinch of chilli flakes (optional) 1 large fennel bulb finely sliced, fronds reserved 3 tbsp olive …
