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 Greece! 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 PASTRIES – SOUTH AUSTRALIA Demonstrating: Bougatsa- Custard Parcel Voulla Fronis & Tsambica Manettas 2:00 EARTH MARKETS Demonstrating: Spanakopita David Tsirekas NOSTIMO CHEF IN RESIDENCE 2:30 Demonstrating: Honey Peppered Figs & Kasseri Mushroom Filo Helen Zeniou 3.00 HELEN’S EUROPEAN CUISINE Demonstrating: Galaktoboureko – Custard Slice George Diakomichalis 3:30 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Chickpea Patties – Revithokeftedes Stephanie James & Katlyn Mourginos 4.00 VOULA’S KITCHEN Demonstrating: Baklava Marianne Burello THERMOMIX 4:30 Demonstrating: Avgolemono 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 Halva Bliss Balls Elizabeth Colby 3.30 CAN COOK Demonstrating: Lamb and Feta Meatballs Marianne Burello THERMOMIX 4.00 Demonstrating: Avgolemono Soup (chicken, rice &lemon soup) 4:30 COMPETITIONS & RAFFLE DRAW b 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 dough 1 kg bread flour (plain flour) as needed water, as much 1 tsp salt Ingredients for rolling out the dough 250 g butter Corn Flour Ingredients for sprinkling 2 cups sugar 1 tbsp ground clove 1 tbsp cinnamon 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) olive oil Combine onion, shallots spinach, silver beet and • 1x onion, finely chopped dill. • 1x bunch shallots (spring onions), finely chopped • Add the feta cheese, egg and cumin, salt (optional) and pepper (separate 2 table • 750g baby spinach spoons of egg to use for brushing the pastry) • 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 puff pastry • 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 syrup 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.