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  • Greek Style Paella

    Greek Style Paella

    Serves 10-12


    • 500g orzo/risoni
    • 6 loukanika sausages (Greek sausages, cut into large chunks)
    • 2 red capsicum, roughly chopped
    • 1 onion, roughly chopped
    • 2 garlic cloves, roughly chopped
    • 2 chillies, sliced
    • 1 tspn smoked paprika
    • 3 tspn tomato paste
    • 5 bay leaves
    • 1.5-2 litre chicken stock
    • 100mL ouzo (optional)
    • 250g peas (optional)
    • 500g mussels
    • 1 large squid, cleaned & sliced
    • 12 green prawns, butterflied
    • 5 fillets garfish, cut in half
    • parsley, to garnish
    • dill, to garnish
    • lemon wedges, to garnish
    • 1 punnet cherry tomatoes, lightly roasted
    • 80g feta, crumbled (optional)


    Cook the orzo in 1 litre of chicken stock for about 10 minutes until almost cooked through, then set aside. In a paella pan gently fry the sausages until golden, remove & set aside, then fry the capsicum, onion, chilli & garlic until softened. Add the bay leaves, smoked paprika, tomato paste & season with salt & pepper. Add ouzo, then add the orzo & stir together. Add enough stock to cook the orzo through and wet the mix. Add the prawns, mussels, squid, garfish & cover with foil then cook for about 10 minutes. Sprinkle over the peas, cover & allow to rest for about 15 minutes. Garnish with crumbled feta, roasted cherry tomatoes, chopped dill, parsley & lemon wedges.          

  • Spiralised Greek Salad

    Spiralised Greek Salad


    (serves 6-8)
    For the Salad

    • 1 zucchini
    • 2 lebanese cucumbers
    • 1 handful of olives
    • 1 handful of mint leaves
    • ½ red onion, finely sliced
    • 1 punnet cherry tomatoes, cut in half
    • 1 handful of parsley, roughly chopped
    • 1 medium red capsicum, sliced into julienne
    • Feta to garnish
    For the Dressing
    • 80ml good quality olive oil
    • 40ml red wine vinegar
    • Juice ½ lemon
    • 1 tsp dried oregano
    • Salt and pepper to taste
    • 1 clove of garlic, crushed

    For the Salad

    Combine all ingredients in a bowl and toss with the dressing, and serve in a serving bowl, and sprinkle with a little feta cheese.         

     For the Dressing

    Combine all ingredients together and season to taste.          

  • Greek Lamb Kofta Skewers

    Greek Lamb Kofta Skewers


    For the Lamb
    • 500g minced lamb
    • 1 tsp dried mint
    • 1 lemon juice and zest
    • 1 tsp chilli powder
    • 2 garlic cloves, minced
    • Salt and pepper to taste
    • 1 tbsp fresh rosemary chopped
    • 1 egg
    • 2 tbsp fresh oregano chopped
    • Olive oil
    • 3 tbsp fresh parsley chopped
    Feta Salsa Verde
    • ½ bunch flat-leaf parsley chopped
    • ¼ bunch mint chopped
    • 1 spring onion finely sliced
    • 1-2 tsp fresh lemon juice
    • 2 tsp oregano chopped
    • 1 garlic clove finely chopped
    • Pinch of salt
    • Cracked pepper
    • 150ml olive oil
    • 100g Danish feta crumbled

    For the Lamb
    Combine all ingredients in a bowl and mix together. Cover and place in the refrigerator for 1 hour to allow the flavours to develop. Pinch off walnut size pieces and shape around the base of the cocktail skewer and lightly flatten into oval shapes. Set aside. Heat a pan or BBQ and brush with olive oil. Grill or fry for a few minutes until cooked through. Serve with feta salsa and lemon wedges.

    For the Feta Salsa Verde
    Combine all ingredients in a bowl except the feta. Gently fold in the feta and season to taste. Cover and keep in the fridge until ready use.          
  • Greek Meatballs in Lemon Sauce

    Greek Meatballs in Lemon Sauce

    Serves 4-6

    • 300g lamb mince
    • 250g pork mince
    • 4 eggs  (1 egg in the balls and 3 for the soup/sauce)
    • 3/4 cup cooked rice
    • 1 litre stock
    • ½ cup parsley, chopped
    • 1/2 cup dill, chopped
    • 1/2 cup mint leaves, chopped
    • 1/2 tsp salt
    • 1/2 tsp fresh cracked black pepper
    • 1/2 tsp onion powder
    • 1 lemon zest
    • 3 eggs
    • juice of 2½- 3 lemons
    • pinch of salt


    Combine the minced meats, rice, 1 egg, herbs, lemon zest, salt, pepper together and mix well. Roll into balls. Put the stock in a pan and heat. Gently add the meatballs .The stock should come to about ¾ up the side of the meatballs. simmer, covered, for about 15 minutes. Set aside, whisk the eggs well in a medium sized bowl, whisk in the lemon juice and salt. Remove 500mls of the hot meatball cooking liquid and while whisking the egg mixture, ladle the stock into the eggs stirring as you add. Pour the sauce into a clean saucepan and gently cook for a few more minutes, but don't over heat the sauce as the eggs will scramble. Serve the meatballs in shallow bowls and top with the sauce. Garnish with fresh parsley, dill and mint.          

  • PLATTER Oval Ceramic Blue Leaf 45x33cm

    PLATTER Oval Ceramic Blue Leaf 45x33cm

    Made in Italy, yet inspired by the ancient Greeks. This blue olive leaf design will inspire you to cook and serve delicious fresh healthy meals time and time again. If you are wondering what to cook or eat. Just imagine bathing in the sun in the Greek islands sipping an iced frappe in a local taverna… now if that doesn’t inspire you…

    • Made in Italy
    • Hand wash preferable
    • $59.95
  • PLATTER Round Ceramic Blue Leaf 35cm

    PLATTER Round Ceramic Blue Leaf 35cm

    Made in Italy, yet inspired by the ancient Greeks. This blue olive leaf design will inspire you to cook and serve delicious fresh healthy meals time and time again. If you are wondering what to cook or eat. Just imagine bathing in the sun in the Greek islands sipping an iced frappe in a local taverna… now if that doesn’t inspire you…

    • Made in Italy
    • Hand wash preferable
    • $49.95
  • SALAD BOWL Ceramic Blue Leaf 32cm

    SALAD BOWL Ceramic Blue Leaf 32cm

    Made in Italy, yet inspired by the ancient Greeks. This blue olive leaf design will inspire you to cook and serve delicious fresh healthy meals time and time again. If you are wondering what to cook or eat. Just imagine bathing in the sun in the Greek islands sipping an iced frappe in a local taverna… now if that doesn’t inspire you…

    • Made in Italy
    • Hand wash preferable
    • $49.95
  • BOWL Round Ceramic Blue Leaf 38cm

    BOWL Round Ceramic Blue Leaf 38cm

    Made in Italy, yet inspired by the ancient Greeks. This blue olive leaf design will inspire you to cook and serve delicious fresh healthy meals time and time again. If you are wondering what to cook or eat. Just imagine bathing in the sun in the Greek islands sipping an iced frappe in a local taverna… now if that doesn’t inspire you…

    • Made in Italy
    • Hand wash preferable
    • $59.95
  • PLATTER Round Ceramic White with Fish 38cm

    PLATTER Round Ceramic White with Fish 38cm

    Whether it be the Amalfi coast, the Greek islands or on one of our spectacular Australian beaches, this hand painted fish platter is sure to inspire a seafood feast.

    • Made in Italy
    • $59.95
  • Lamb Salad

    Lamb Salad


    • 2 lamb backstraps
    • 1 celery heart
    • ½  bunch Mint leaves picked
    • 100g lentils cooked (or ½ tin rinsed)
    • 1 cucumber diced
    • ⅓ bunch dill chopped
    • 2 spring onion finely sliced
    • ¼  bunch Parsley roughly chopped
    • ½ pomegranate seeds (optional)
    • 1 punnet cherry tomatoes cut in half
    • 200g quinoa cooked
    • 1 chilli finely sliced
    • Zaatar
    • Pomegranate molasses

              For the Dressing

    • 100ml white vinegar
    • 50ml pomegranate molasses
    • 2 lemons, juiced
    • 70ml olive oil
    • 1 tbsp dried mint
    • 1 tbsp zaatar

    For the Zaatar

    • 2 tsp toasted sesame seeds
    • 2 tsp dried thyme
    • 2 tsp dried margoram
    • 2 tsp sumac
    • 2 tsp dried oregano
    • 1 tsp cumin seeds toasted and crushed in a mortar and pestle
    • 1 tsp salt
    • ½ tsp ground cinnamon


    For the Dressing

    Combine ingredients and set aside.

    For the Zaatar

    Combine ingredients together and set aside. Combine all ingredients together in a bowl except the lamb, molasses and zaatar. Dress with enough dressing to taste. Rub the lamb with pomegranate molasses. Cook in a hot a pan with a little oil, and cook on all sides for a few minutes and set aside to rest. Roll in zaatar mix and cut into slices and place on top of the salad. Drizzle with a little extra dressing and serve.          

  • Lamb Rolled in Vine Leaves

    Lamb Rolled in Vine Leaves


    • 3 lamb backstraps
    • 4 tsp caster sugar
    • 1 tsp sumac
    • 2 tsp cumin seeds
    • 2 tsp coriander seeds
    • 2 tsp black peppercorns
    • 2 tsp sea salt
    • ½ tsp turmeric powder
    • 1 jar vine leaves


    • 500g greek style natural yoghurt
    • 2 cloves garlic, finely grated
    • 1 tsp dried mint
    • 6-8 sprigs mint finely sliced
    • Salt
    • 1 tbsp olive oil


    • 600g potatoes
    • 4 garlic cloves
    • Salt
    • 50-60ml vegetable oil
    • 60-100ml white vinegar


    • 1 can white beans washed and drained
    • 2 green tomatoes sliced in rounds
    • 3 red tomatoes cut into wedges
    • Picked mint leaves
    • Picked parsley leaves
    • ¼ red onion cut into rings
    • 12 green grapes
    • 40g toasted walnuts
    • 1 small cucumber peeled and sliced
    • (Olives and feta optional)


    Pre-heat oven to 180°C. Grind seeds & pepper together, place into a bowl & combine the remaining ingredients. Mix well. Roll the lamb in the spice mixture & lightly seal in a pan. On a large chopping board, spread out 3-4 vine leaves (rinsed & pat dry). Place the lamb in the middle & then fold in the sides & roll up like a parcel. Repeat with the remaining lamb. Heat a little oil in a pan & cook parcels on all sides for a few minutes. Place in the oven & cook for approx. 5mins. Allow to rest for a few minutes. On a platter spread down a large spoon of skordalia, then add the tomato salad* & then slice the lamb & place on top. Serve with garlic yoghurt. 


    Drain the yoghurt for a few hours or overnight. Mix together all ingredients & season to taste.


    Peel & cut the potatoes & 2 garlic cloves & boil in salted water. When tender strain, reserving the cooking liquid. Mash thoroughly with a fork & then place in a food processor. Add finely chopped garlic, vinegar & vegetable oil & a few spoons of cooking liquid. Blend until smooth. Adjust texture & flavour so it is smooth & has the taste of salt & vinegar potatoes. Serve hot or cold, as an accompaniment to lamb, or as a dip with toasted pita bread.


    Combine together in a bowl and toss with a little olive oil, salt and pepper and a dash of red wine vinegar. Serve with lamb and skordalia.          

  • Haloumi Wrapped in Vine Leaves

    Haloumi Wrapped in Vine Leaves


    • 1 jar Vine leaves
    • 1 pkt haloumi
    • paprika
    • 2 fresh figs
    • 1 lemon

              Pickled Figs

    • 200g dried mini figs (from specialty shops)
    • 2 tbsp balsamic vinegar
    • 200ml white vinegar
    • 1 tbsp honey
    • 120g castor sugar
    • 1 cinnamon stick
    • 3 bay leaves
    • 1 tsp black peppercorns
    • 8 cloves1 star anise
    • 6 whole allspice
    • 250ml water


    Cut the haloumi into 1cm lengths and sprinkle with a little paprika. Wrap in rinsed and dried vine leaves. Heat a pan with a little oil and fry on both sides for a few minutes until it starts to go golden and soft. Arrange on a platter and serve with fresh fig wedges, lemon wedges and pickled dried figs (see recipe below).

    Pickled Figs

    Bring all ingredients to the boil. Simmer for about 10-15 minutes until the figs are tender. Carefully remove the figs and reduce the liquid until it starts to thicken, add the figs and stir. Set aside to cool. Serve with grilled haloumi, or an a cheese plate with a nice firm cheese.          

  • Lamb Salad

    Lamb Salad


    • BBQ lamb, sliced (see pizza recipe)
    • 1 red onion, sliced
    • 2 tomatoes, sliced in rounds
    • ¼ bunch parsley, leaves picked
    • ½ bunch mint, leaves picked
    • 2 radishedrocket
    • ¼ iceberg lettuce, roughly chopped
    • 1 witlof
    • 50g kalamata olives
    • 1 cucumber peeled & sliced
    • 1 celery heart, leaves picked & chopped
    • 1 tin chickpeas rinsed
    • 1 red capsicum sliced
    • 1 clove garlic, finely chopped
    • 1 tsp dried Greek oregano
    • 3 tbsp lemon juice
    • 2 tbsp chopped parsley
    • 3 tbsp olive oil
    • Pepper & sea salt

    Use the Veggie Twister slicing blade to cut radish. Place salad ingredients in a mixing bowl & gently toss with the dressing. Arrange in a bowl with slices of lamb.


    Combine all ingredients in a shaker and pour over salad.          
  • Ripe Figs - Yasmin Khan
    • New!

    Ripe Figs - Yasmin Khan

    Food and travel writer Yasmin Khan travels through Greece, Turkey and Cyprus sharing vibrant recipes and powerful stories from a region that has long-stood as a meeting point between Europe and the Middle East.
    Traveling by boat and land, Yasmin Khan traces recipes that have spread from the time of Ottoman rule, to the influence of recent refugee communities. At the kitchen table, she explores what borders and identity mean in an interconnected world.
    Featuring more than 80 delicious, easy-to-cook recipes that put vegetables centre stage and unite around thickets of dill and bunches of oregano, zesty citrus and sour pomegranates, sweet dates and soothing tahini and include dishes such as tomato and za'atar salad, courgette and feta fritters, pumpkin and cardamom soup, and pomegranate and sumac chicken.
    Illustrated with stunning food and location photography, Ripe Figs is a dazzling collection of recipes and stories that celebrate an ever-diversifying region and imagine a world without borders.
    'Once again, Yasmin Khan invites her readers to the table for both the dishes she serves and the stories she tells' Yotam Ottolenghi

    • $45.00
  • Pavlova



    • 150ml eggwhite (about 5eggs)
    • 200g caster sugar
    • 30g cornflour sifted
    • 10 mls white vinegar
    • 300ml cream whipped to soft peak
    • 100 ml natural greek style yoghurt (optional)
    • 1 punnet strawberries (some dipped in white chocolate to garnish and the rest halved)
    • 1 punnet raspberries
    • 1 punnet blueberrieswhite chocolate for decorations

    Preheat oven to 150°C. Place the egg whites in the bowl of an electric mixer and whisk until stiff peaks form. Gradually add the sugar, whisking well, until the mixture is firm and glossy. Add the cornflour and vinegar and whisk until just combined. Shape the mixture into about a 23cm round on a baking tray lined with non-stick baking paper. Reduce oven to 120°C and bake for 1 hour 20 minutes. Turn the oven off and allow the pavlova to cool completely in the oven. Spread the cream over the meringue, (if you like it a little tangy, fold the yoghurt into the cream) and sprinkle over with strawberries, blue berries and raspberries. Garnish with white chocolate curls or swirls, and a light dusting if icing sugar.          

  • Lamb Pizza

    Lamb Pizza



    • 750g bakers flour
    • 600ml warm water
    • 20g dried yeast
    • 20g salt

              Lamb Marinade

    • 1 leg of lamb, butterflied
    • Juice of 2 lemons
    • 1 bunch fresh oregano roughly chopped
    • 2 tbsp dried Greek oregano
    • Freshly cracked pepper and sea salt
    • 1 lemon sliced finely
    • 3 cloves garlic chopped
    • Olive oil

    Pizza Topping

    • Tomato sauce (tomatoes, garlic cooked down until sauce like consistency)
    • Red onion, sliced
    • Fresh mint
    • Tzatziki (grated cucumber, yoghurt, garlic & lemon juice)
    • Mozzarella (fresh)
    • Danish feta
    • Pine nuts, lightly toasted
    • Homemade pickled lemons (as above)
    • 1 punnet cherry tomatoes, roasted



    Mix together in a KitchenAid mixer with a hook attachment for about 10 minutes, until the dough is a sticky ball. Set aside and cover with a tea towel.

    Lamb Marinade

    Slice lemon finely and sprinkle with sale and set aside for 1-2 hours. Wipe off excess salt and place under olive oil and keep overnight. Combine remaining marinade ingredients in a bowl and run all over lamb. Allow to sit at room temperature for 1 hour and then place on the BBQ. Cook for 15-20 mins each side or until cooked (when the juices run clear) remove, cover & set aside to rest.

    Pizza Topping

    Roll out pizza dough and smooth over a little tomato sauce, dot with mozzarella. Place onto the pizza stone. Cook for a few minutes until golden & cooked on the base, remove onto a pizza plate & top with sliced lamb, slice onion and sprinkle with fresh mint, lemon slices, cherry tomatoes, Danish feta, pine nuts and a good dollop of tzatziki.          

  • Fig Yoghurt Cake

    Fig Yoghurt Cake

    Serves 8-10

    1.2kg natural Greek style yoghurt

    200ml whipped cream

    soft brown sugar, about 40-50g

    4 fresh figs, sliced

    fig and walnut bread, to garnish

    80g pistachio halva, to garnish

    chopped pistachio nuts, to garnish

    coffee figs, to garnish

    Line a strainer with a chux cloth or muslin cloth. Fold together the cream and yoghurt and start layering by spooning about 1/5 of the yoghurt in the bottom of the strainer and smooth over the top. Lightly sprinkle with a little brown sugar. Continue layering with yoghurt and a little brown sugar ending with a yoghurt layer. Cover and place on a rack with a bowl beneath and place in the fridge. Allow to drain overnight.

    Invert onto a large platter and sprinkle over fresh fig slices, tear over a few coffee figs and sprinkle over pistachios and halva.
    Serve with fig and walnut bread and dust with icing sugar.

  • Lamb Rub

    Lamb Rub

    20g caster sugar

    10 g cumin seeds

    10g coriander seeds

    10g black peppercorns

    10g sea salt flakes

    5g chilli powder

    5g ground turmeric

    In a mortar and pestle crush the peppercorns, then add the salt, cumin seeds, coriander seeds and crush to a powder. Add the remaining ingredients and mix well. Transfer to a bowl and coat the lamb back-strap in  the rub. Heat a little olive oil in a pan and add the lamb. Cook on all sides at a medium heat for a few minutes and then remove from the heat. Allow to rest for a few minutes. Serve with minted garlic yoghurt.

    Serving suggestion; roast some pumpkin and enjoy with a roasted pumpkin salad with the addition of fresh salad leaves, and roasted pumpkin seeds and toasted walnuts.

    Garlic minted yoghurt for lamb

    150g drained Greek style yoghurt
    1 clove garlic
    ½ tsp dried mint
    10 mint leaves, sliced finely

    salt and lemon juice, to taste

    In a mortar crush the garlic with a little salt. Add the mint leaves and crush lightly. Add the yoghurt, dried mind and season with salt and lemon juice.

  • Falafel Salad

    Falafel Salad


    For the Salad

    • 1 cos lettuce hearts, roughly torn
    • 1 peeled cucumber, chopped
    • 1 punnet cherry tomatoes, sliced in half
    • ½ red onion, sliced
    • 1 red capsicum, chopped 4 radishes, sliced
    • ½ celery heart, sliced
    • ¼ bunch Parsley, leaves picked
    • ¼ bunch mint, leaves picked
    • 1/3 bunch coriander, leaves picked
    • Crisp pita chips
    • 80g olives

    For the Dressing

    • 1 tsp sumac
    • 1 garlic clove, crushed
    • 1-2 lemon zest and juice
    • Salt and pepper
    • Olive oil

              For the Labne

    • 1 cup drained Greek style yogurt
    • 1-2 cloves crushed garlic
    • Salt

     For the Falafels

    • 200g chickpeas soaked in water overnight
    • 1 bunch mint, washed and picked
    • 1 bunch coriander, washed and chopped
    • ½ bunch parsley, washed
    • 1 small red onion, chopped
    • 1 garlic clove
    • 1-2 long red chillies chopped
    • 1 tbsp ground cumin
    • 1 tbsp ground coriander sesame seeds for coating
    • Salt to taste
    • Oil for frying


    For the Falafels

    Drain the soaked chickpeas and wash them well. Add all the other ingredients, except sesame seeds and blend until you have a smooth mix. Shape into rounds and coat with sesame seeds. Shallow fry until golden brown on both sides. Drain on paper towel.

    For the Salad

    For the crisp pita bread (tear bread and sprinkle with a little olive oil, lemon juice, cumin, chilli powder and salt and bake in the oven until crisp – store in airtight container) Place all ingredients into a bowl and lightly toss with sumac dressing. Break open and scatter falafels and then dot with labne. Place a few pieces of crisp pita amongst the salad. 

    *This is a hearty salad and the falafels are packed with protein. A great vegetarian salad, and vegan if you omit the labne.