Featuring Recipes from Our Traditional Greek Cooking Demonstrations

Saturday 18 May 12:30pm - 5:00pm Sunday 19 May 10:30am – 4:30pm

Join us for the ultimate culinary adventure of ! A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7 Celebrities

*FREE ENTRY* THE GREEK CLUB – LEVEL 1 (UPSTAIRS)

The word “Paniyiri” in Greek translates to coming together and is essentially about connecting with the things that really matter, family, friends, food, fun and your community.

We look forward to sharing our wonderful heritage, culture and Hellenic Hospitality; please take the time to visit the Traditional Greek Cooking Demonstrations Join us for the ultimate culinary adventure of Greece! A chance for cooking enthusiasts and Greek food lovers to experience cooking demonstrations by chefs, home cooks, and Channel 7 celebrities. The Traditional Greek Cooking Demonstrations attract huge numbers through the door each year. The demonstrations are designed for lovers of food and cooking enthusiasts. It features cooking competitions, cooking demonstrations from renowned Greek chefs of Brisbane, Channel 7, food tastings and many more activities to entice the taste buds. Over the two days of cooking we present over 25 cooking demonstrations back to back and showcase local businesses and producers, this provides an excellent opportunity to display and market your business.

At this year’s Cooking Demonstrations, we have guest appearances from Channel 7 Stars:

HOME & AWAY CELEBRITIES Tim Franklin (Colby Thorne) Lukas Radovich (Ryder Jackson)

HOUSE RULES STARS 2019 Katie & Alex - NSW

Visit our local Greek food exhibitors and try something Greek! Be a part of the Greek coffee making competition and have the chance to WIN some great prizes! Join in our informative Greek Cooking Workshops from our Master Chefs.

SATURDAY 18 MAY 2019

12:30 DOORS OPEN Desley Lagos 1:00 LADIES AUXILIARY OF ST GEORGE Demonstrating: Katoumari – Kastellorizian Sweet George Diakomichalis 1:30 KALYMNOS – SOUTH AUSTRALIA Demonstrating: - Parcel Voulla Fronis & Tsambica Manettas 2:00 EARTH MARKETS Demonstrating: David Tsirekas NOSTIMO CHEF IN RESIDENCE 2:30 Demonstrating: Peppered Figs & Mushroom Helen Zeniou 3.00 HELEN’S EUROPEAN CUISINE Demonstrating: – Custard Slice George Diakomichalis 3:30 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Chickpea Patties – Revithokeftedes Stephanie James & Katlyn Mourginos 4.00 VOULA’S KITCHEN Demonstrating: Marianne Burello THERMOMIX 4:30 Demonstrating: Soup (chicken, rice &lemon soup) Anna Stephanos 5.00 ALEXANDREA LIVING Demonstrating: Mezze Platter

SUNDAY 19 MAY 2019

10.30 DOORS OPEN Marina Campbell 11:00 ASIA MINOR SOCIETY Demonstrating: Trio of Dips George Diakomichalis 11.30 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Chickpea Patties – Revithokeftedes 2 GREEK GIRLS COOKING 12.00 Demonstrating: Okra with Tomatoes (bamyes me salsa) DIMITRA & SIA ATHANASAS 12:30 Demonstrating: Koliva – Memorial Cake Sisina Masinello 1.00 SISAS KITCHEN CATERING Demonstrating: Seafood Skorthalia Salad George Diakomichalis 1:30 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Bougatsa- Custard Parcel Andrew Solomon 2.00 THE FISH FACTORY Demonstrating: Char Grilled Octopus Dimitri Katrivesis GREEK SUPER CHEF – EL BULLI, FUGA RESTAURANT 2.30 Demonstrating: Kaltsounia- Cheese &Honey Pastries & Spanakopita Steam Buns Sonia Patrikos 3.00 THE LITTLE ORGANIC CO

Demonstrating: Raw Salted Chocolate Bliss Balls Elizabeth Colby 3.30 CAN COOK Demonstrating: Lamb and Meatballs Marianne Burello THERMOMIX 4.00 Demonstrating: Avgolemono Soup (chicken, rice &lemon soup) 4:30 COMPETITIONS & RAFFLE DRAW

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Special equipment: You’ll need a briki, a small copper or brass (or sometimes stainless steel) pot that’s narrow at the top and wider towards the bottom so that the grounds fall to the bottom. Serve the coffee in demitasse cups that are about 2 ounces each.

What to buy: Be sure to use Greek coffee, which is a light-roast coffee and is very finely ground. It can be found at most Greek grocers. INSTRUCTIONS

1. Using one of your demitasse cups as a 2-ounce measure, fill the briki with as many cups of cold water as cups of coffee you want to make. Add 1 heaping teaspoon of coffee grounds for each 2-ounce cup of coffee. Add granulated sugar, if desired: 1 teaspoon per demitasse cup for medium-sweet (metrios_) or 2 teaspoons per demitasse cup for sweet (glyko). For an extra strong-sweet cup (vari glykos or glykos vrastos), add 3 teaspoons sugar and 2 teaspoons coffee grounds per 2 ounces of water.

2. Heat over medium heat and stir just to incorporate the grounds and sugar. As the coffee heats, foam will rise. Be sure to hold onto the handle of the briki to keep it from falling over. When the foam nearly reaches the top, remove the briki from the heat and let it stand until the grounds have settled a bit, about 1 minute. Pour a little foam into each cup, then fill each cup, moving the briki up and down to help settle the grounds. Serve with a cold glass of water.

3. KALI OREXI SERVE WITH A GREEK SWEET

Katoumari – Kastellorizian Sweet

Recipe by Desley Lagos

Ingredients for the 1 kg flour (plain flour) as needed water, as much 1 tsp salt Ingredients for rolling out the dough 250 g Corn Flour Ingredients for sprinkling 2 cups sugar 1 tbsp ground clove 1 tbsp Method: 1. Sift the flour and put it in the mixer bowl, adding the salt and as much water as is needed to make a pliable dough that doesn't stick on the walls of the bowl. Let the dough rest for half an hour covered with a towel. Divide it into 6 equal parts and knead them into balls letting them rest for an additional 10 minutes. Take each ball of dough and dust it with corn starch on both the top and the bottom so that it rolls out easily. 2. Roll out a thin round filo sheet. 3. Sprinkle the filo sheet with melted shortening (which you have previously melted and has already cooled) spreading it with your hands to cover the whole surface of the sheet. 4. Make a hole in the middle. 5. Start rolling the filo sheet from the centre outwards until you have a round twisting rope that you cut at some point so that it is shaped like a long intestine. 6. Coil each end of the rope on opposite directions. 7. Place one coil of dough on the other, pressing lightly and let it rest for just 5 minutes in the fridge, covering it with plastic wrap. 8. Roll out the coiled pie with a rolling pin into a pie which has the same diameter as the bottom of the pan you will use to cook it. 9. Usually, I place it in a non-stick frying pan and cook it over low heat for about 15-20 minutes turning it 5-6 times so that it gets golden brown on both sides and gets a nice crust. 10. When it is done, put it in a platter and sprinkle it with very little water. Dust the pie with the mixture of sugar-clove-cinnamon and break it lightly from the edges towards the centre (as if you want to break it into pieces) so that the sugar and the spices reach the inner layers of the dough.

Spanakopita Ingredients: Method:

• ¼ cup (60ml) oil Combine , shallots spinach, silver beet and • 1x onion, finely chopped . • 1x bunch shallots (spring ), finely chopped • Add the feta cheese, egg and , salt (optional) and pepper (separate 2 table • 750g baby spinach spoons of egg to use for brushing the ) • Preheat oven to 180°C • 1x bunch silver beet - leaves removed, chopped (discard stalks) • Brush a 2 1/2-litre baking dish with butter • 1 x bunch chopped dill • Lay the pastry on base and sides of the dish • Spread the mixture over top • 250g Greek feta cheese, crumbled • Cover with remaining • 2x table spoons of Cumin • Trim excess pastry with kitchen scissors and • 4x eggs, lightly beaten tuck edges into sides of dish • 12 sheets filo pastry or 6 sheets of puff pastry • Brush top with the remaining egg and score with a fork • Salt and pepper to taste • Cover with aluminum foil and bake for 35 • 1x tablespoon of butter minutes. • Remove the aluminum foil, increase the temperature to 190°C and bake for another 15 minutes or until golden.

• Rest for 10 minutes. Serves 8

Preparation: 20mins Cooking time: 50mins

Honey Peppered Figs & Kasseri Mushroom Filo

Recipe by David Tsiekas – Nostimo Chef in residence.

Ingredients 4kg Dried figs Balsamic Vinegar Mavrodaphne wine 3 cups honey 1 handful Bay leaves 8 Cinnamon sticks 1 Handful whole cloves 1 Handful cardamom pods 1 Handful staranise 3 Kitchen cracked pepper Water

Method:

1. Place all ingredients in a thick bottomed saucepan. 2. Fill pot halfway with balsamic and then cover figs with wine. 3. Bring to boil then simmer until figs are soft. If the liquid evaporated top up with water so the liquid is always covering the figs 4. Once figs are soft with a slotted spoon remove figs and continue to simmer liquid until a little bit thicker 5. Pour over figs and chill

Method: 1. 1. Prepare the so it cools by the time the cake is made. Place all syrup ingredients in a saucepan. Bring to the boil and then simmer on low to medium heat for 10 minutes. Remove from heat and strain. Galatopoureko 2. 2. To prepare the custrard, mix ¾ of the milk and ½ of the sugar in a saucepan and slowly bring almost (Custard Parcel) to the boil. While the milk is heating, beat the eggs and remaining sugar, then add vanilla sugar, cornflour and fine . Add some of the warm milk to the egg mixture as this will prevent the eggs from scrambling. Slowly add the egg mixture into the milk and stir until thick. Remove from the heat, stir in cream and allow to cool slightly. Place cling wrap directly on the custrard so that it does not dry out or form a crust.

3. 3. Butter the dish (28 x 38cm). Lay 2 sheets of filo pastry and brush with melted butter. Repeat three times. Add an exta sheet on top and brush with butter. If need be, trim the pastry to fit the dish.

4. 4. Lay sheets of filo over all the edges of the dish Anna’s tips: so that they sit half inside and half outside. This is so you can wrap the external filo pastry over the top To use a smaller dish, just halve the of the custard. Pour the custard into the dish and ingredients except for the filo pastry. fold the filo hanging over the outside on top to Use 1 ½ cups of syrup if you do not want it too syrupy. cover the custad. Lay 2 sheets of filo pastry on top and brush with butter. Repeat until all pastry has been used. The pastry should be generously (Dish – 28 x 38cm) brushed with melted butter. Ingredients – Custard 3lts Milk 5. 5. With a sharp knife, slice through the top layer of 1 cup Sugar filo pastry to make square shapes, then slice 7 Eggs diagonally to make a triangular shapes. Bake in a 1 tblsp Vanilla Sugar moderate over (180oC, fan forced) for 50 minutes 130g Cornflour to 1 hour until golden brown. Allow to cool slightly 115g Fine Semolina before evenly pouring over the syrup. Let It cool 1 Packet Antoniou Filo Pastry substantially before cutting to serve. 300g Butter, melted 600ml Cream Ingredients – Syrup 2 Cups Sugar 2 Cups Water 1 Cinnamon Stick 3 – 4 Cloves ½ lemon

This recipe and many more can be found in Anna’s Kitchen receipe book, which can be purchased from our stand and all proceeds go to Cancer Counsil Australia.

Avgolemono Soup (chicken, rice & lemon)

INGREDIENTS-SOUP 300 gr chicken breast cut into 1 cm pieces 1 small potato roughly chopped 1 carrot roughly chopped 1 celery stick, roughly chopped 1 onion cut into eights 50 gr vegetable stock concentrate (thermomix made) 10 gr good quality Greek Seasoning to taste 1.2 liters water 100 gr white rice – uncooked for garnish

EGG AND LEMON MIXTURE (SAUCE) 1 egg Juice of 1 lemon (approx. 30gms) 300 gr of soup broth

PREPARATION 1. Add water, olive oil and vegetable stock to thermomix bowl. 2. Place chicken, potato, carrot, celery onion, seasoning into simmering basket and insert into thermomix bowl. 3. Cook for 10 mins speed 3/ varoma temp 4. Remove simmering basket with spatula and set aside. Add rice to broth, re-insert simmering basket and cook for a further 15 mins or until rice and chicken are cooked 5. Remove simmering basket with aid of spatula, setting chicken and vegetables aside in a bowl to keep warm 6. Use simmering basket over a bowl to strain rice from soup broth, set aside both in separate bowls for later use. 7. Clean mixing bowl, ensuring it has cooled 8. Place egg into cooled thermomix bowl. Mix 30 sec/speed 8, then add lemon juice and mix 30sec/speed 5, until combined and frothy. Slowly add 300gr soup broth previously set aside through hole into egg and lemon mixture 9. Transfer lemon mixture into bowl with chicken, rice and soup and stir to combine and garnish with parsley

TIP. IF SERVING TRADIONALLY, SET ASIDE COOKED VEGETABLES FOR ANOTHER USE

METHOD: Trio of Dips Place the hot water, mashed potatoes, crushed , salt and pine nuts (if using) into a blender. Blend until well combined. With motor running, slowly add the olive oil and lemon juice. Blend FISH ROE DIP until well combined, smooth and thick in (ΤΑΡΑΜΟΣΑΛΑΤΑ) consistency. Adjust seasoning to taste if A favourite with necessary. Pour into a bowl, cover and chill in everyone! refrigerator until ready to serve. INGREDIENTS: 8 Slices day old white DIP (ΜΕΛΙΤΖΑΝΟΣΑΛΑΤΑ) bread, crusts removed Traditionally this dip is blended in a mortar and 4 tbs tarama (roe/caviar) concentrated pestle. A blender can be used to achieve the same 2 tbs finely minced onion result. The Eggplant Dip in this recipe is achieved 5tbs fresh lemon juice using a blender. METHOD: INGREDIENTS: Soak the bread slices briefly in a bowl of water. 500gms eggplant Squeeze out excess water and set aside. Add 3 cloves garlic, crushed tarama and onion to food processor or blender Juice of one lemon and mix for one minute or until well blended. 5 tbs extra virgin olive oil Tear the bread into pieces and add to Salt and pepper processor. Mix until combined. With machine METHOD: running, pour the olive oil in a thin stream into Preheat the oven to 180°C. Wash the whole the mixture to form a paste. Add the lemon juice and dry well. Prick all over with a fork a bit at a time and blend until smooth and or skewer and place on a baking tray. Cook in creamy. If you prefer it tangier, add more lemon the oven until skin blackens and flesh is soft, juice. Adjust seasoning to taste with white about 45mins.When cooked, remove from oven pepper as the tarama concentrate is quite salty. and rest until cool to touch. Cut top and tail. Peel Serve taramosalata with bread triangles, off and discard skin. Cut in half and remove or your favourite crusty bread. Enjoy with seeds if too numerous. Scoop flesh into blender. a glass of chilled /raki or beer. Add crushed garlic and lemon juice. With blender running, slowly add the olive oil. Blend until thick. Season the Eggplant Dip to taste with salt and pepper. Pour into a bowl, cover and refrigerate until ready to serve. Garnish with sprinkling of sumac and drizzle of olive oil or single black olive. If using the mortar and pestle, make sure it is GARLIC SAUCE/DIP(ΣΚΟΡΔΑΛΙΑ) large enough to contain the whole mixture. This sauce can be served as with other ‘dips’, Follow the method for cooking the eggplant. as a side with deep fried or roasted vegetables, Place the garlic in the mortar with a little salt and roasted or grilled meats, or deep fried deep fried pound until smooth and salted cod. creamy. Add the cooked INGREDIENTS: eggplant and lemon juice 3ml hot water and pound thoroughly. Add 2 medium boiled and mashed potatoes the olive oil and mix well to 5 cloves of garlic, crushed a creamy consistency. 1 tsp salt Season the dip to taste with 2 tsp toasted pine nuts (optional) salt and pepper. Turn into a 125ml olive oil bowl and refrigerate until 60ml lemon juice ready to serve. Garnish as above .

Okra with Tomatoes (Bamyes Me Salsa)

Ingredients - 500g small, fresh okra. Stems trimmed - ½ cup white vinegar - ½ cup of vegetable stock, salt reduced - ¼ cup extra virgin olive oil - 1 medium onion, diced - 1 clove garlic, diced - 400g tin of tomatoes, no added salt - Pinch of salt and pepper - ½ cup fresh parsley, chopped (optional)

Method 1. Soak okra in water, vinegar and salt for a minimum of 1 hour before cooking. 2. Drain soaking liquid from the okra prior to cooking. Do not rinse. 3. In a casserole dish, sauté onion and garlic in olive oil until softened. 4. Add the okra, tomatoes, stock and parsley. 5. Cover and simmer over medium-low heat until tender, approximately 30mins. Check every 10minutes and add more water ¼ cup at a time if juices are reducing too much. 6. Season with pepper to serve

Koliva – Memorial Cake

Ingredients

1kg whole wheat 1 cup breadcrumbs 1 cup blanched (halved) 1 tablespoon cinnamon powder 1 ½ cups pomegranate seeds 1 cup seeds 1 cup sultanas Icing sugar for decorating Lunch paper

Method

1. Boil the wheat until tender 2. Drain and rinse well in cold water and let sit for a short time to drain excess water 3. Lay wheat out on a clean cloth on the table, place another clean cloth on top to absorb excess moisture (about 30mins). Alternatively, you can lay it out in the sun. 4. Toast the sesame seeds in a fry pan, until golden brown 5. Place the wheat in a mixing bowl and add half sultanas, half the breadcrumbs, half the almonds, half the pomegranate seeds and half the sesame seeds and mix well with a spoon. 6. Add ½ cup of icing sugar and cinnamon and mix well. 7. Place mixture in a platter and form a mound then pat down firmly. 8. Sprinkle remaining breadcrumbs on top of the mixture. 9. Sprinkle the remaining sesame seeds around the edges of the platter. 10. Sift the remaining icing sugar over the covered mixture and with lunch paper pat down the icing sugar until smooth. 11. Decorate using the remaining almonds, pomegranate and sultanas.

Seafood Skorthalia Salad Serves 6 3. Peel prawns and cut in half and add to bowl of octopus. Skorthalia 4. Juice 2 lemons, chop parsley and very Ingredients finely chop the garlic. 8 Cloves Garlic 5. Then add the olive oil, lemon, salt and 1 ½ Cups Olive Oil pepper to taste, garlic and parsley to the ½ Cup White Vinegar prawn and octopus mixture. 4 Medium Potatoes 6. Toss all ingredients together and place to the side. Method 1. Skin and dice potatoes into cubes and boil in On a plate use a tablespoon to smear a nice salted water until tender. Drain and put to the layer of Skorthalia. Make a nice bed in the side, allow to cool to room temperature. middle and place a generous serving of 2. In a food processor, add garlic gloves and the seafood salad on top. Garnish with a pulse until crushed, then slowly add wedge of lemon or some extra parsley, potatoes, oil and vinegar until it becomes a also serve with some crusty bread to soak nice creamy consistency. up the lovely juices. 3. Once you have done this keep mixture to the side.

Seafood Salad Ingredients 1Kg Whole Cleaned Octopus 1kg Cooked Medium Ocean King Prawns 1 Cup Olive Oil 2 Lemons 2 Small Cloves Garlic 1 Handful Parsley Salt and Pepper

Method 1. Boil whole octopus in salt water until tender. Note: if your fork goes in easily your octopus is ready, approx. 30-45 mins boiling time. 2. When tender drain, chop your octopus into 3cm pieces and place into a bowl to one side.

Char Grilled Octopus

Char-grilled Western Australian octopus Marinated in olive oil, , lemon and garlic served with smoked mayonnaise

Kaltsounia – Cheese & Honey Pastries & Spanakopita Steam Buns A take on tyropitalia or kaltsounia 4. Don’t overwork the dough, but Ingredients: continue shaping for about 2 minutes, 1 packet Wonton until it is smooth and shiny. 500gr Anthotyro 5. Cover and let rest for 20 minutes. 250gr Honey Filling: Method: Ingredients: 1.Mix the Anthotyro cheese with 80 gr 1kg silver beet spinach of honey 200gr feta cheese 2. Season with salt and pepper 100gr low sodium soya 3.Cut the wonton wrappers in diagonal 250gr shittake mushroom making small triangles, keep them in Dumpling dough wet towel to keep them from going dry. Method: 3. Make small balls with the cheese 5 1. Sauté the spinach and strain until all gr each. the water is out. 4. Put the cheese in the middle of the 2. Cut the shittake mushroom in small triangle, wet with little water all the squares and sauté. corners forming a reverse triangle and 3. Return spinach to pan and half of the we close the wonton forming a small sodium soya and stir until all is boat. We close the two bottom edges absorbed. and press our won ton (don’t want the 4. Cool down the mix in a gastronome. won ton to open). 5. Sprinkle the feta cheese in the cold 5. Deep fry right away or keep in the mixture and season freezer for later use. 6. Fill your dumpling dough and shape 6. Dry the excess oil and we serve with honey on top. the dumpling as you like. 7. Steam for 4 minutes and serve with the rest of the soya. SPANAKOPITA STEAM You can add the sliced ginger and BUNS daikon to the soya. Dumpling Dough Ingredients: ¾ cup wheat starch 2 tablespoons tapioca starch ¼ teaspoon salt ½ cup, plus 2 tablespoons of water (boiling) 2 ½ teaspoons vegetable oil Method: 1. In a medium bowl, combine the wheat starch, tapioca starch, and the salt. 2. Slowly stir in 1/2 cup of the boiling water. Add the oil and begin using your hands to shape into a dough. 3. Add the remaining 2 tablespoons of boiling water if the dough is too dry.

Raw Salted Chocolate Halva Bliss Ball

This raw, organic and gluten-free is a flavoursome, adaptation of the traditional Greek sweet Halva.

Ingredients 2/3 cup + 1 tbsp The Little Organic Co. , divided 4 The Little Organic Co. Medjool dates, chopped 1/3 cup organic hulled 3 Tbsp organic maple syrup 3/4 tsp The Little Organic Co. Himalayan salt 1/4 cup + 2 tbsp The Little Organic Co. cacao powder 1 Tbsp The Little Organic Co. toasted sesame seeds

Method 1. Line a try with baking paper. Pulse 2/3 cup pistachios in a food processor until coarsely chopped. Add dates, tahini, maple syrup, salt and ¼ cup cacao powder until mixture forms a mass around the blade. 2. Roll batter into bliss balls. Chill until firm, about 20 minutes. 3. Meanwhile, grind or finely chop the sesame seeds and remaining 1 tbsp of pistachios until finely ground. Transfer to a small bowl. 4. Place remaining 2 tbsp cacao powder in another small bowl. 5. Dip one half of each ball into -sesame mixture, then the other half into cacao powder. 6. Return bliss balls to the lined tray and keep chilled. 7. Enjoy!

www.thelittleorganicco.com.au

Lamb and Feta Meatballs

Ingredients: 500g lamb mince 150g feta 1 x brown onion, grated or finely chopped ½ cup fresh oregano, finely chopped ½ cup mint, finely chopped 1 x egg 2-3 slices white bread ½ cup milk 1 teaspoon sea salt

Method: 1. Add ½ cup milk to the bread and set aside to soak. 2. Next, add the lamb mince, feta, onion, egg and herbs to a large bowl. Add the soaked bread and season with salt and pepper. 3. Using clean hands, mix together well. 4. Measure out equal portions and roll into balls. TIP: I use a 1 tablespoon measure to create even portions 5. Pre-heat the oven to 180°C. 6. Heat a fry pan on medium-high and add 1 tablespoon of olive oil. 7. Cook the meatballs in small batches of 5 or 6. Brown on one side then, using a spatula, turn to cook the other side. 8. Once browned on both sides, add to a clean baking tray and cook in the pre-heated oven for 10-15 minutes. Cook time can vary depending on the size of the meatballs. To test and see if they are cooked, simply break one in half. 9. Serve immediately or turn the oven down to a warm setting and serve when your guests arrive. 10. This recipe works great with homemade and . 11. Enjoy!

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