A Greekalicious Feast Maria Benardis www.greekalicious.com.au COPYRIGHT NOTICE

Copyright 2012 Maria Benardis (Greekalicious Pty Ltd). All Rights Reserved.

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Ancient Greek Golden Rule – “What you do not want to happen to you, do not do it yourself either.” Sextus the Pythagorean.

All recipes and photography by Maria Benardis.

Published January 2012.

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I dedicate this book to all the Ancient

Greek cooks, philosophers healers and the people of who have taught me so much

about my culture, its rich Gastronomical history and Love. Thank you.

- 3 - www.greekalicious.com.au ABOUT THE AUTHOR

Maria Benardis

Maria Benardis is a Gourmand Award winning Author, and Founder of Greekalicious (www.greekalicious.com.au)

Maria has published a cook book titled “My Greek Family Table” (Penguin), which won the prestigious Gourmand World Cookbook Awards – Best Mediterranean Book in Australia 2009. http://www.greekalicious.com.au/product/my-greek-family-cook-book

Vibrant Greek Australian Maria Benardis, has long been passionate about her Greek heritage and culture, and in particular her native cuisine. From her early impressionable years growing up on the Greek island of Psara, her father’s home town, Maria paid close attention to the women of her family, and how they cooked. It was here she developed her passion for Greek and learned the fundamentals of lore.

Maria’s mother’s family is from Kalamata inspiration that continues to fuel Maria’s passion for Greek

- 4 - www.greekalicious.com.au Maria would watch and learn each day, as her grandmother made , , yoghurt and for the family. The ingredients used to create these scrumptious dishes were always fresh and often home-grown, sparking Maria’s life-long love for organic, seasonal produce. In Australia Maria’s aunt Stavroula continued her traditional culinary education, and many of the dishes Maria creates today draw heavily from these early lessons.

As Maria grew older she did as all good Greek girls are encouraged to do, forging a career in the very stable taxation accounting profession, where she excelled to become a well respected and highly sought-after taxation and financial specialist. With over twenty years in management for some of Australia’s best known blue- chips and industry bodies; and a seat at any Australia Taxation Office, Government or Industry Committee on tax legislation worth its , Maria has taken a change of tack. In February 2007 Maria launched Greekalicious: Sydney’s first exclusively Greek cooking school, turning her passion for Greek cooking into a successful business. A concept Maria formed while on the Greek Island of Mykonos where she had experienced her life changing calling and epiphany.

Greekalicious is a culmination of the many years she has spent studying ancient and travelling throughout Greece; alongside contemporary professional cookery experience. This successful business has expanded to include catering, products and culinary tours to Greece.

Much more than a financial decision, Greekalicious is Maria’s first and foremost love; providing her an opportunity to share and educate Australians about her Greek heritage and culture. With a comprehensive calendar of traditional and modern Greekalicious cooking classes located in Sydney; Maria blends unique and entertaining story telling with lively music to bring to life the colourful food and histories of regional Greece.

“When I cook I sense my family’s spirit and energy is with me and guiding me to produce dishes that capture cultural traditions, family secrets and something different,” says Maria. “So many people think that and mousaka is all there is to Greek cooking, but I enjoy continually surprising family and friends with amazing Greek dishes that they never knew existed.

- 5 - www.greekalicious.com.au I feel compelled to share my dishes and culture through Greekalicious, making authentic and Modern Greek cooking available to everyone,” she says. Maria is also a slow food advocate and was one of the delegates selected to represent Australia Slow Food at Terra Madre 2010 in . Maria regularly appears on radio, television and the print media to share the Greek heritage that means so much to her.

You can follow us on:

http://www.facebook.com/pages/Greekalicious/152303904835757

http://twitter.com/#!/mariabenardis

http://www.youtube.com/greekaliciouscooking

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“When we cook together we love and heal

together.” – Maria Benardis

- 7 - www.greekalicious.com.au ABOUT THE BOOK

In these recipes passed between the generations, you will find some such as deep fried calamari, pudding, traditional Greek lamb and keftedes, regional dishes from around Greece and some modern adaptations of traditional dishes – Chocolate Loukoumades (Greek doughnuts) and Kangaroo with trahana and caramalised onions.

Alongside are detailed notes on each recipe sharing stories, mythology and historical context of the dish or ingredient. Also featured are the healing benefits noted by and other philosophers. The stories will connect you and take you on a journey of discovery and revelations - a Grecian Gastronomical Journey.

Written with passion and photographed, “My Greekalicious Feast” is the first of a two part series and follows the release of Maria’s published book “My Greek Family Table” (Penguin) which won the GOURMAND world cookbook awards 2009 - Best book in Australia

All dishes are cooked with Love and Harmony.

Happy Greekalicious cooking!

- 8 - www.greekalicious.com.au BAC KG RO U N D

Introduction

Gastronomy, an Ancient Greek word, signifies the relationship between the senses and food, and exemplifies the attitude of the to life and food.

The ingredients and methods of the Greek kitchen established itself more than 3,000 years ago. These simple methods have characterised the original and unique flavours of the best Greek cookery. As an example, an enduring tradition is portable cooking being shared in a courtyard.

History records many Greek cooks in ancient times, such as Thimbron the Athenian, (who penned the first known cookery book), and Soteriades the Sage, who claimed he prepared different dishes for different moods and ages – the young, the lovers, the older men and the ancient philosophers.

Famous cooks also found refuge in monasteries. Therefore, it is not at all unusual that we still find many Greek monasteries producing wines, cookery books and other produce. The cook in antiquity held low status, but the best chefs operated competitively and were often hired out to the homes of rich.

Of all the Greek cooks, Archestratus was regarded by many as the father of . He has heavily inspired Greekalicious. In antiquity, cookery books were very different to the ones written today. Archestratus’ cookery book resembles a traditional epic and interchanges between gastronomically orientated poetry, puns, jingles, and comical styles. Historically, people rarely read in private, so cookbooks were written in verse, as to be recited at a banquet or a .

Archestratus, however, took his recipes a step further and instructs on where one should buy the ingredients and from which region of . His emphasis was always on simplicity, the harmonious use of ingredients, season in moderation, and an important emphasis on quality. He believed that of quality have “the height of pleasure within itself” and need only be seasoned with salt and oil and perhaps a bit of .

- 9 - www.greekalicious.com.au Food influenced the balance of the humours of the body and eating was a sensual experience. He promoted a light, elegant style of cooking and much interest in texture. Freshness and quality were of foremost importance, along with a holistic approach to mealtime.

Aspects of a chef’s life verge on the comic, as complex and menial skills are combined in cooking. There is a sharp contrast between the heat in the kitchen and the calm of the banquet, just as there is an element of entertainment in the presentation of the food.

Much of the food prepared on the Greek mainland in ancient times was relatively simple and minimally spiced. The ancient trademarks of sweet and sour, like and honey, garos (fish ) and honey, fish and raisins, were also of great importance in ancient Greek cuisine.

To the Greeks, food has always had all sorts of religious and philosophical meaning. For example, Greeks never ate meat unless it had been sacrificed to a god. Even with , many Greeks believed that particular foods were cleaner and preferred by the gods.

Greek dishes have been influencing other cultures for thousands of years. Many Greek recipes today are found under assumed Turkish names and the of both cultures are very closely associated.

The Romans also adopted and imitated Greek dishes, ingredients and the cooking style after employing Athenian cooks in Antiquity.

Philosophy

Greek cooking is an ancient cuisine with many culinary traditions. Different elements and dimensions are added to adapt, elevate and create something special in today’s busy . Fresh, seasonal flavours and sometimes unusual ingredients allow the seasons to speak for themselves, with the focus on the natural flavours of the fresh ingredients.

Food is a ritual; it’s about love, spirituality, philosophy, and an experience that simply must be shared and enjoyed in the company of family and friends. This is the Greek dining experience. The notion of sharing and offering is of outmost importance and this is called “kerasma”.

- 10 - www.greekalicious.com.au To the Greeks, food had and still has all sorts of religious and philosophical meaning. The Greeks for example never ate meat unless it had been sacrificed to a god. Even with vegetables, many Greeks believed that particular foods were cleaner, or that certain gods liked certain foods better than others.

Food is more than nourishment. It is the focus of some of the most important moments and events in our lives. Memories are made, experiences are had, deals are done, and stories are told over a shared table. We sometimes fight and make up. A toast can seal love and understanding. But above all it is a celebration of life!

The process of selecting the ingredients, preparing the dishes, serving them and then consuming them resembles that of an ancient Greek ritual ceremony. The ingredients should be treated with respect and handled with care. One of the most important ingredients at every stage of the preparation of the food is that of the enjoyment of cooking and love.

Attention to presentation of the food shows respect, while the sharing of the food shows love towards others and welcomes anyone who consumes it. This process has made the preparation and consuming of food an occasion to celebrate.

The food must always be blessed before the ritual of eating begins and the words “Kalli Orexi” and “Stin Igia Sas” (Good appetite and to your health) follow, and it wouldn’t be a Greek without a toast with a glass of wine or . This must naturally be accompanied with Greek music in the background to complete the experience.

There are many philosophies in Greek cookery. The most important philosophy is the notion of energy (energia) and Love (agapi). When cooking it is important to cook with positive energy and love. This is will ensure your dishes are not only delicious but they will also heal and nourish ones soul.

And in the words of the ancient Greek Philosopher and historian, , who wrote in his poem ‘Works and Days’, “Observe due measure, moderation is best in all things”. “Pan metro ariston” – everything in moderation…the secret to a healthy, happy and long life!!!

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"Let your food be medicine and your medicine be food". – Hippocrates

"The most important ingredient in any recipe is LOVE. Without it the dish is

incomplete" – Maria Benardis

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MEZZE and SALADS

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Eggplant Dip (Melitzanosalata)

The eggplant or aubergine as it is also referred to be native to Asia and Botanists credit India as the motherland of the eggplant.

Eggplant is the star to the of Greece mousaka. Interestingly enough eggplant is considered a .

The most amazing eggplants I have cooked with are those of Santorini. They are white. Sweet to taste, juicy and quite delicious, this eggplant is adored by chefs because it does not absorb much oil.

I serve this dip with baked pita chips (recipe is included in the e-book).

Makes one bowl

- 14 - www.greekalicious.com.au Ingredients

 2 large eggplants, washed well  Salt and cracked pepper, to taste  4 tablespoons extra virgin  2 garlic cloves, peeled  2 tablespoons chopped spring onion  1 tablespoon Greek style yoghurt  2 tablespoons fresh lemon juice lemon juice  ¼ cup fresh continental parsley leaves  Chopped parsley, to garnish  Extra virgin olive oil, garnish

Method

Pierce the eggplant in a few places and stick one of the pieces of garlic in the eggplant in one of the incisions. Bake in oven at 180 degrees for about 1 hour until it is soft and cooked.

Let it cool down for at least 15 minutes.

Cut the eggplant in half and using a spoon scoop out flesh and transfer to a bowl.

Place the eggplant and the remaining ingredients in blender and blend until creamy and smooth.

Place in a bowl and chill for at least two hours before serving.

Drizzle with some extra virgin oil and parsley.

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Feta & Yoghurt dip (Ntip me kai giaourti)

Cheese is considered a royal and divine gift from the gods, as legend has it that a demi-God, Aristaeus (the son of Apollo and King of ) invented cheese, which was heartily welcomed by the whole of Greece. The Greeks pioneered and advanced cheese making techniques from the basic to the modern sophisticated methods of today. There are hundreds of in Greece, and every island and region in Greece has its proud examples.

Greece has many wonderful cheeses. They include Feta, Haloumi, , Kefalotiri, , and . Other favourites of mine include chloro (Santorini), , anthotiro, galotiri, ladotiri (Lesvos), (Mykonos), metsovone, mastello (), (), sfela (Kalamata) to name a few. You will need to travel to Greece to try many of these, but I can think of worse reasons to travel!

Serves 4

- 16 - www.greekalicious.com.au Ingredients

 200 grams Greek feta, crumbled  2 cups Greek style yoghurt  2 spring onions, finely chopped  2 tablespoons extra virgin olive oil  5 large mint leaves, finely chopped garnish  1 tablespoon extra virgin olive oil, garnish

Method

In a mortar and pestle or blender place the feta and spring onions and pulse/pound until you have a smooth mixture. Add the olive oil and yoghurt and mix well.

Place in bowl and garnish by drizzling the remaining olive oil and scattering the mint.

You can serve immediately or chill for an hour before serving (Garnish after refrigeration).

- 17 - “Let food be thy medicine and medicine be thy food” ― Hippocrates