FEATURING RECIPES FROM OUR TRADITIONAL GREEK COOKING DEMONSTRATIONS

PROUDLY PRESENTED BY

SATURDAY 19 MAY 12.30PM – 5.00PM SUNDAY 20 MAY 10.30AM – 5.00PM 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]

STARRING

KATHY TSAPLES – & AUTHOR GEORGE DIAKOMICHALIS - CHEF

SATURDAY 19 MAY SUNDAY 20 MAY 1.30PM – 5.00PM 11.30AM – 4.00PM

FREE ENTRY – LIMITED SEATS LEVEL 1 - THE GREEK CLUB TUPPERWARE DEMONSTRATIONS & DISPLAYS Come and join in and learn the secrets of Greek and find out about new gadgets that make cooking and baking FUN!!

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 Sophie Dillman and Patrick O’Connor (Ziggy and Dean)

HOUSE RULES STARS Josh and Brandon the Maryborough Tradies

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

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 toward 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

NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Saturday 19 May, 2017 12:30 DOORS OPEN LITSA STILIANOS - HOST 1:00 Entertaining Greek Style Olga Alexandratos 1:30 LADIES AUXILIARY OF ST GEORGE Demonstrating: (Greek Semolina Cream Puffs) Bernie Papagiannis & Annette Little 2:00 THE SPINACH LEAF Demonstrating: George Diakomichalis 2:30 KALYMNOS – SOUTH AUSTRALIA Demonstrating: Psari Plaki Baked Fish +Yoghurt Pastry Spanakopita Helen Zeniou 3.00 HELEN’S EUROPEAN CUISINE Demonstrating: Kataifi Me Crema Kathy Tsaples 3:30 SWEET GREEK LIFE Demonstrating: Cheesecake Nikki Nicola 4.00 CYPRIOT YOUTH BRISBANE Demonstrating: Keftedes – Cypriot Meatballs Marina Campbell 4:30 ASIA MINOR GREEK SOCIETY Demonstrating: Syrup Dipped Cookies Lou Wilson 5.00 OLEA OIL OF MONEMVASIA Demonstrating: Olea Greek Salad Thomas Goupis Horticultural Consultant 5.30 THE PLANT GUY Our Greek Gardens

WORKSHOPS: 1:30 – 2:30 - KATHY TSAPLLES – PHYLLO PASTRY 3:30 – 4:30 - GEORGE DIAKOMICHALIS – BAKLAVA ALL DAY - TUPPERWARE – RAMONA DOWNES

NAB GREEK COOKING DEMONSTRATIONS THE GREEK CLUB – LEVEL 1 [UPSTAIRS] *FREE ENTRY* Sunday 20 May, 2017 10.30 DOORS OPEN Anna Stephanos 11:00 ALEXANDREA LIVING Demonstrating: Traditional Greek Salad w 5 Olive Oil Desi Carlos & Lisa Peterson 11.30 2 GREEK GIRLS COOKING Demonstrating: Ancient Grain Salad Aliki Vazanellis 12.00 BREAKING BREAD Demonstrating: Youvetsi Lamb -baked w Rissoni Pasta Anthony Kentrotis 12:30 Demonstrating: Baklava Waffles & Whipped Nutella Fetta George Diakomichalis 1.00 KALYMNOS PASTRIES – SOUTH AUSTRALIA Demonstrating: Psari Plaki Baked Fish +Yoghurt Pastry Spanakopita Kathy Tsaples 1:30 SWEET GREEK LIFE Demonstrating: Kataifi Cheese Balls Andrew Solomon 2.00 FISH FACTORY Demonstrating: Moreton Bay Stuffed Squid George & Danielle Diacos 2.30 GERTRUDE & MABEL + LITTLE G Demonstrating: Octopus w Skordalia 3.15 Stephanie James & Katlyn Mourginos VOULA’S Demonstrating: Baklava Sonia Patrikios 3.30 THE LITTLE ORGANIC CO Demonstrating: Raw Baklava Bliss Balls 4.00 COMPETITIONS & RAFFLE DRAW

WORKSHOPS: 11:30 – 12:30 - KATHY TSAPLLES – PHYLLO PASTRY 2:00 – 3:00 - GEORGE DIAKOMICHALIS – BAKLAVA ALL DAY - TUPPERWARE – RAMONA DOWNES

Ladies Auxiliary

Recipe by Olga Alexandratos

CUSTARD MIXTURE INGREDIENTS - 1 egg (room temperature) - 1 egg yolk (room temperature) - 1/4 cup caster sugar - 1 1/2 cups full cream milk - 1/4 cup semolina (fine grain) - pinch of salt - 1/2 cup unsalted continental butter - 115 grams butter (cubed) - 2 teaspoons fresh lemon juice - Zest from 1 lemon - 1/2 teaspoon vanilla extract PASTRY INGREDIENTS - 8-10 sheets of thawed pastry - 1/2 cup melted butter GARNISH INGREDIENTS - Icing sugar - Cinnamon Unroll one sheet of filo, keeping remainder DIRECTIONS covered with dampened kitchen towel. Place on Beats eggs until frothy then add sugar slowly and a work surface, with narrow end facing you. beat until thick and foamy, Set aside. Heat milk in medium pot until hot but not boiling. Brush lightly with melted butter. Place 3 tbsp of Remove from heat and slowly add to egg mixture on lower 1/3 of filo. Using a thin, flexible and whisk until all the milk is used up – never spatula, spread custard into a wide rectangle, stop whisking. approximately 10x5 inches, nearly covering Pour custard mixture back into pot and set on lower third of the filo. Fold right and left sides of medium-low heat; , stirring constantly for phyllo towards centre so that edges just meet; about 3-4 minutes. Gradually sprinkle in lightly brush folded sides with butter. Fold lower semolina and pinch of salt. third up and brush with butter. Fold upper third Reduce heat to very low, cook, stirring down and brush with butter. It should now look constantly, until thick and smooth. Whisk in like an envelope. Place on a lightly buttered pieces of cut up butter, incorporating completely baking sheet and repeat envelope-making into the semolina custard. procedure 7-9 more times. Brush tops of Remove, place a piece of plastic wrap directly on bougatsa with any remaining butter and bake the surface of the custard and cool completely. until golden-brown, about 15-18 minutes. When cool, stir in juice, lemon zest and vanilla. Let cool 20 minutes before serving. Preheat oven to 180°C. Serve warm, dusted with icing sugar and cinnamon. INGREDIENTS FOR FILLING

1 bunch of silver beet 200 grams feta cheese 100 grams romano cheese 3 onions ¼ cup of rice ¼ cup of olive oil Salt to taste

INGREDIENTS FOR FILO PASTRY 4 cups Plain Flour 1 1/3 cups of warm water ¼ cup Olive oil 1 teaspoon salt ¼ cup extra olive oil for brushing

METHOD FOR FILLING Preheat oven to 180 degrees Grease a 35cm x 25cm dish with olive oil Chop silver beet finely Heat oil in frying pan over medium heat and cook onions for 5 minutes until soft When onions cooked add to silver beet with remaining ingredients and mix

METHOD FOR FILO PASTRY Stir flour and salt into a mixing bowl and add water with oil Stir until soft dough forms then knead for 5 to ten minutes Let dough rest for ½ an hour covered with cling Roll out pastry to a thin sheet then place into tray Pour filling (mixture) into pastry Repeat with 2 sheets of pastry brushing with olive oil between sheets and on top Cook in a preheated oven for 1 hour or until golden brown

(Dish – 28cm x 38cm)

INGREDIENTS 1 pkt kataifi 130gm melted butter 80 – 100gm Chopped almonds (leave some for decorating cake) For Syrup 3 cups sugar 3 cups water ½ lemon 4 cloves 2 cinnamon sticks For Custard 2 litres milk 8-9 heaped tblsp (150gm ) of cornflour 1 sachet of vanilla sugar (1 tsp vanilla essence) 2 eggs ½ cup sugar 600ml cream for decorating cake

METHOD may only want to pour in 2 cups if Kataifi you don’t want the kataifi to be too Please note that you will need to make syrupy. Let it stand the kataifi the day before, this allows Syrup the kataifi to soften. 1. Mix all the ingredients together in a 1. Put kataifi in a baking dish making small pot. Dissolve sugar sure you spread it around by pulling it 2. Bring to boil. Let it simmer on low to the sides of the dish. Add butter /medium heat for 10 minutes and on top. remove from stove 2. Place in moderate oven and cook until golden brown. Custard 3. You will need to turn the actual 1. Use 2 cups of the milk and combine shredded kataifi inside the dish with the cornflour, sugar and eggs around for even baking to prevent 2. Place the remainder of milk on some areas getting darker than other medium heat add the cornflour shreds of kataifi. You will need to do mixture. Continue stirring until thick. this every 10-15 minutes. Remove from stove 4. Sprinkle almonds on top of the 3. Pour custard over the top of kataifi. shredded kataifi. 4. Wait till custard cools down, and then 5. Pour syrup over the top (remove decorate with cream and sprinkle cloves, cinnamon and lemon). You with almonds. KATHY TSAPLES

Honey Syrup 150 gr Sugar 2 Cups Water 180 ml Honey ¼ teaspoon Cinnamon powder

Method: Bring all ingredients together. Simmer for 20 minutes until syrupy. Method: Nut Filling Preheat oven to 160. Release the collar 100 gr Walnuts from an 18 cm or 20 cm spring form pan. 70 gr Almonds Tear off a sheet of baking paper and place 50 gr Pistachios over the base, then re-attach the collar, ¾ teaspoons Cinnamon powder allowing the baking paper to stick out the ¼ teaspoon Clove powder bottom edge. 2 pinches Salt Place filo sheets on a clean surface and cover with a damp cloth. Take one sheet, Method: brush with ghee and fold in half. Lay the Toast all the nuts in the oven for 5 – 8 sheet inside the pan allowing one end of minutes. Let it cool down and then chop the pastry to overhang the top edge of the them up with a knife or a food processor. spring form pan. Repeat process until the Transfer nuts to a bowl and add ½ cup of bottom of the pan is completely covered the syrup, salt and cinnamon. Stir and set about 8 – 10 sheets of filo. aside. Pour 1/3 of cheesecake batter into the prepared tin. Using a spoon, place drops Cheesecake of nut filling on top of the cheesecake 500 gr Cream Cheese batter. Repeat with rest of the cheesecake 250 gr Greek Yogurt batter and the filling. Fold the ¾ cup Caster Sugar overhanging filo edges onto the 3 Eggs cheesecake. 1 Lemon Zest Bake for 1 hour or until set in the centre. 2 teaspoons Vanilla Extract Brush the remaining 2 – 4 sheets of filo 110 gr Ghee with butter and crumble them on top of 10 – 14 sheets Filo Pastry the cheesecake. Sprinkle the Kataifi pastry Large handful Kataifi Pastry on top and brush with butter. Bake for another 10 – 15 minutes or until golden on top. Leave the cheesecake in the oven with the door open until cooled completely. Place in the fridge for 6 hours to chill. Top cheesecake with syrup and sprinkle with crushed walnuts and pistachios.

1kg Pork Mince 2 brown onions, grated 2 cup of parsley, finely chopped 4 potatoes, grated and liquid strained 2 eggs 3 tbsp olive oil 1 tbsp dried mint ¼ cup bread crumbs 1 tsp cinnamon Salt and pepper to season Vegetable oil for deep frying

Method Mix all the ingredients together in a large bowl until well combined. Heat oil in deep fryer on high heat Using 1 table spoon of mixture roll into small meat balls Deep fry until golden brown and cooked through When cooked, place on a plate lined with a paper towel to absorb any excess oil

Makes 50 Yiayia’s Tip Keftedes can be shallow friend in extra light olive oil

ΣΕΚΕΡ ΠΑΡΕ

INGREDIENTS: 250g unsalted butter 2 eggs 500g self raising flour ¾ cup sugar 40 blanched almonds lemon zest 1 teaspoon vanilla

FOR THE SYRUP: 3 cups sugar 2 cups water juice of ½ a lemon

METHOD: Preheat oven to 2000C. Lightly grease baking trays. In a bowl of electric mixer, beat the butter and sugar until it becomes white. Add the eggs, lemon zest and vanilla and continue to beat for 10 minutes. Slowly add the flour then mix by hand and knead until the dough is soft and pliable and does not stick to your hands. Shape small pieces of dough into 40 balls and place on to lightly greased baking trays. Firmly press single blanched almond into the centre of each cookie. Bake cookies in preheated oven for 30 minutes or until golden. To make the syrup, place the water and sugar in a saucepan and bring to the boil, stirring until the sugar dissolves. Add the lemon juice and simmer for 5 minutes. Remove from heat and allow syrup to cool. When cookies have cooked remove from trays and dip into cooled syrup. Allow cookies to absorb syrup for about 1 minute then remove with slotted spoon and arrange cookies on to serving platter.

NOTE: Cookies can double in size after baking and dipping in syrup, so be careful not to make the balls too big.

Serves 2 or 4 as a side salad.

This is my favourite salad and it’s been modified from the delicious salads I have eaten so many times in Greece. I eat it almost every day with some fresh sour dough or as an accompaniment to any meat or seafood. It’s not an 100% authentic Greek salad but I think the additions enhance it. My daughter also folds through quinoa when there are a large number of people to feed and I always add hemp seeds to make it even more nutritious.

INGREDIENTS:

• 5 large tomatoes (can use a mix of roma, truss or cherry tomatoes) • 1 cucumber • 1/2 red onion • 1 ripe avocado • 2 dessertspoons Fair Foods Tasmanian Hemp seeds • Capers • Olives Chop everything up and mix it all together • Feta with a couple of big glugs of olive oil. • Lemon Juice Finish with the dried oregano on top. A • Olea of Monemvasia Extra Virgin little trick my daughter does is to dice the Olive Oil red onion first then she squeezes the • Dried Oregano lemon juice over the onion and massages • Salt & Pepper it in to the onion. This takes away the • optional: Dill & Quinoa oniony after taste / breath.

I hope you enjoy it!

INGREDIENTS 4 Medium juicy tomatoes, preferably organic tomatoes 1 Cucumber, or Lebanese cucumber, partially peeled making a striped pattern 1 green bell pepper, cored 1 medium red onion Greek pitted Kalamata olives Salt, a pinch 4 tbsp quality FIVE Organic Extra Virgin Olive Oil 1-2 tbsp red wine vinegar Optional 8 oz or more creamy Greek feta cheese in blocks (do not crumble) 1/2 tbsp quality dried oregano

METHOD Cut the tomatoes into wedges or large chunks (I sliced some and cut the rest in wedges). Cut the partially peeled cucumber in half length-wise, then slice into thick halves (at least 1/2″ in thickness) Thinly slice the bell pepper into rings. Cut the red onion in half and thinly slice into half moons. Place everything in a large salad dish. Add a good handful of the pitted kalamata olives. Season very lightly with salt (just a pinch). Pour the olive oil and red wine vinegar (optional) Give everything a very gentle toss to mix; do NOT over mix, this salad is not meant to be handled too much. Now add the the feta blocks on top. Sprinkle the dried oregano. Serve with crusty bread!

Ingredients 1 bunch coriander, chopped 1/2 bunch parsley, chopped 1/2 red onion, finely diced 1 cup freekah (or cracked wheat or quinoa) 1/2 cup Puy lentils 2 tbsp toasted pumpkin seeds 2 tbsp toasted slivered almonds 2 tbsp toasted pine nuts 2 tbsp baby capers 1/2 cup currants Juice of 1 lemon 3 tbsp extra virgin olive Sea salt to taste 1 pomegranate, deseeded, to serve

Dressing 1 cup thick Greek yoghurt 1 tsp cumin seeds, toasted and ground 1 tbsp honey

Method Blanch freekah and lentils separately in boiling water until both just cooked. Drain well and allow to cool. Mix the yoghurt, ground cumin and honey until combined. In a medium bowl, place the coriander, parsley, red onion, freekah, lentils, toasted nuts, capers, currants, lemon juice and olive oil. Mix well and season to taste. Place into serving dish and top with cumin yoghurt and pomegranate seeds.

Ingredients Method • 1kg Stewing Lamb, cut into pieces 1. In a non-stick Dutch oven, (Shoulder, Chump, forequarter brown your lamb with a tbsp. chops) oil. • 1 onion diced 2. Add the rest of the oil, brown • 4 Garlic Cloves onion and garlic gently. • ½ tsp. Sugar 3. Add salt, pepper and cinnamon • 2 x 400g Tin Tomatoes to coat the lamb. • 1 tsp. Cinnamon 4. Then add tomatoes, sugar, bay • Salt and Pepper leaf and 2 cups of water. Gently • 1 Bay leaf simmer approx. 1 hour (until • 500g Rissoni meat is almost done). 5. Add another 3 cups of boiling • 4-5 cups of water water, turn up the heat, add • 2 tbsp. Olive Oil Rissoni and stir. • Basil Shredded 6. Take off the stove, and place in

a 180⁰C oven with lid on. 7. Cook for about 30 minutes. 8. Task out and stir, if you think it needs more liquid, add hot water now. It should be almost done. 9. Place back in oven if needed, until pasta is done.

10.Serve immediately, with chopped basil and grated cheese. ANTHONY KENTROTIS

GREEK YOGHURT WAFFLES GREEK YOGHURT WAFFLES 2 eggs Preheat your waffle iron. In a medium bowl 1¾ cup milk whisk together eggs, milk, Greek yogurt, and ½ cup plain Greek yogurt sugar. 1 tablespoon castor sugar Add flour, baking powder, and salt and mix 2 cups plain flour until all ingredients are combined. (Most of 1 tablespoon baking powder the lumps should be gone but it doesn't need ¼ teaspoon salt to be perfectly smooth). 1 teaspoon ground cinnamon Grease the waffle maker and cook waffles until golden around 3min or so NUTELLA WHIPPED FETA HONEY SYRUP 225g soft cream cheese Add all ingredients in a saucepan and bring to 150g feta a boil and reduce to simmer until thickens ½ cup nutella slightly, let cool completely BAKLAVA CRUMB: HONEY SYRUP In a bowl add flour sugar and butter, with 1cup castor sugar your fingers rub the mixture until butter is 120g honey incorporated, on a lined tray bake at 180c 60ml lemon juice until golden allow to cool Lemon peel Chop your mixture of nuts place in dry pan 5 whole cloves and toast, allow to cool 1 cinnamon stick Add the crumb mix to the nuts and mix, set aside BAKLAVA CRUMB NUTELLA WHIPPED FETA ¼ cup plain flour Place all ingredients in a processor and mix ¼ cup brown sugar until smooth and combined 1 tsp ground all spice Place waffles on a plate, spoon whipped 50 grams butter, diced feta, top with the crumb and drizzle with 100g chopped walnuts syrup, enjoy! 50g deshelled pistachios 50g chopped hazelnuts

ANDREW SOLOMON

Stuffed Squid 2 red chilli (remove seeds) 3 cloves garlic INGREDIENTS Zest and Juice of 1 Lemon (no white pith) Stuffed Squid 200ml Olive Oil 10no. Medium Local Squid Cleaned Salt and Pepper to taste 100g Mild Chorizo (small dice) 100g Meredith Dairy Goats Fetta METHOD Lemon Thyme Wash and pick herbs (no stems) Place all ingredients in food processor METHOD and blend Dice Chorizo and Saute in pan with thyme Season to taste. leaves and cool. Combine Chorizo mix and fetta. Please FINAL STEPS note make sure fetta is well drained of Heat fry pan to medium heat oil. Add a small amount of olive oil. Stuff squid with fetta and chorizo mix. Sauté stuffed squid. (this will not take Close end with toothpick. long. Take note to be gentle and not Place in fridge to rest break the squid) Serve squid on a bed of rocket and drizzle Chimichurri with chimichurri. Serve INGREDIENTS ½ bunch fresh coriander (the chimichurri will last 1 -2 weeks in ½ bunch fresh mint fridge and flavours will develop over ½ bunch fresh basil time) ½ bunch parsley

KATHY TSAPLES

INGREDIENTS 375g Bucket of Kataifi 400g Goat’s feta 100g Grated Kasseri Cheese 250g Clarified butter 1/3 cups sesame seeds 1/3 cups Nigella seeds 1 egg Freshly ground pepper (Variations: Chilli and Mint) Honey – (Thyme Infused)

METHOD Preheat oven to 180⁰ Melt the butter and brush a mini muffin tray. Take the Kataifi pastry out of the package. Place the Kataifi on a flat surface and carefully tease the strands and pull them apart. Wet a towel and place it on top of the pastry to prevent it from drying. Grate the Kasseri cheese. Beat the egg. Using your hands crumble the feta cheese, add the pepper and the beaten egg. Add the grated Kasseri and mix it together. Taking a few strands of Kataifi Pastry, place them carefully on the bottom of the muffin tray. Add a small ball of cheese and cover with more Kataifi pastry. Brush with clarified butter. Continue until all your mixture has finished. Sprinkle with a mixture of nigella and sesame seeds. Bake for approximately 15 minutes or until golden brown. Once out of the oven display on a platter and drizzle with the honey.

DANIELLE & GEORGE DIACOS

In a big pot with warm water, bay leaves, peppercorns, vinegar, lemon and garlic drop octopus in and slow poach for 30-40 mins.

Drain from ‘bath’, cut into pieces and dress with olive oil, lemon and salt. *You can place the cooked Octopus on the barbie or in a hot oven for a few minutes to get some char on it.

Place potatoes, smoked garlic and milk in a pot and bring to the boil – cook until potatoes until soft. Blend with butter, vinegar and salt. * Don’t be shy with the butter!

In a food processor, place olives, 1 tsp Dijon mustard, capers, 2 anchovies, white wine vinegar, olive oil and pepper together and blend until a paste forms.

Spread smoked skordalia on the plate, top with pieces of octopus and green olive tapenade and garnish with lots of mixed herbs – dill, lemon balm, parsley and a cheek of lemon.

Enjoy!

Score baklava into 4 rows lengthways and INGREDIENTS 4 rows widthways, then halve each square 2 x 375g packets of fillo pastry diagonally to form triangles. Spoon 200g clarified butter remaining melted butter over top and Filling: brush to coat. Transfer to oven and bake 4 cups almonds for 1 hour or until golden and crispy. ½ cup white sugar ½ cup breadcrumbs Make the syrup by placing sugar, water, 2 tsp ground cinnamon lemon and cinnamon stick in a saucepan ½ tsp ground cloves and bring to the boil over medium heat. Syrup: Reduce heat and simmer for 7 minutes. 4½ cups white sugar Set aside to cool. 3 cups water Juice of ½ a lemon Remove baklava from oven and pour 1 cinnamon stick syrup evenly over the top. Sprinkle with crushed almonds. INSTRUCTIONS Preheat oven to 160°C. VARIATION To prepare the filling place almonds, For a delightful variation on this sugar, breadcrumbs, cinnamon and cloves traditional treat, make your baklava into in a food processor and pulse until finely bite-sized rolls or scrolls. Firstly, lay a chopped. Divide into 3 portions. sheet of pastry onto your bench with short edge near you. Lightly brush with Brush a 23cm x 33cm tray with melted melted butter, place dowel rod near short butter. Cover the base of the prepared edge and cover bottom quarter of pastry tray with 6 sheets of pastry then layer 3 with filling. Roll up using dowel rod until sheets over each half of the tray letting you reach the top edge. Push ends the excess overhang the sides. Spoon a together while sliding out the dowel rod. tablespoon of melted butter over the For bite-sized rolls, place large roll in pastry, then layer with 3 sheets of pastry baking tray and cut into small portions. and a portion of the nut mixture filling For a scroll, roll up like a snail and place in before layering with another 5 sheets. baking tray. Another option is to vary the Repeat this step twice. Fold overhanging flavour by incorporating ground pastry into the centre. Top with remaining chocolate, pieces of turkish delight or sheets of pastry, trimming any excess in pistachios. order to fit tray size.

With the sweetness and spice of traditional baklava, these raw baklava bliss balls are a healthier version and the perfect way to get your baklava fix.

INGREDIENTS 1 ¼ cup The Little Organic Co. almonds (roasted) 1 ¼ cup The Little Organic Co. pistachios + another ¼ cup 1 ¼ cup The Little Organic Co. walnuts 1 ½ tsp all spice 2 tsp cinnamon ¾ cup rice malt syrup

METHOD 1. Place the ¼ cup pistachios in a food processor and blitz to a rough crumb. 2. Pour the crumb on a plate and set aside. 3. Put the cinnamon, all spice, roast almonds, pistachios and walnuts in the food processor and blitz into a crumb. 4. While the machine is still running, slowly add the rice malt syrup and blitz until combined. 5. Roll the mixture into small balls and then roll each one into the pistachio crumb which was set aside earlier. 6. Place the balls in the fridge for 30 minutes. 7. Before serving, take the balls out of the fridge a few minutes to relax. 8. Enjoy!

GEORGE DIAKOMICHALIS

INGREDIENTS 20 sheets x thick filo pastry 250gms Unsalted butter melted/Clarified 3 cups ground almond/Walnut ½ cups fine breadcrumbs 2 teaspoons Ground cinnamon 1 teaspoon Ground cloves

SYRUP 1 kilos sugar, graded/caster 1 kilos water Juice of 1 lemon 3 or 4 cinnamon sticks 6 cloves,whole

METHOD FOR SYRUP Place all ingredients into a saucepan and bring to a boil, lower heat and simmer for 15 minutes. Remove from heat and set aside to cool.

METHOD FOR BAKLAVA Preheat oven to 175°C Place ground almonds, breadcrumbs, cassia and cloves into a bowl and combine well. Butter a tray and layer with filo Spread some almond mixture evenly, before placing 4 layers of folded filo on top.(buttering between each layer) Repeat this process 3 times. Fold in filo pastry edges and place another two sheets of filo on top, cut neatly to tray size and butter. Cut Baklava to desires size. Bake for approximately 50 minutes or until golden brown. Remove from oven and pour cold syrup over the top, allow to cool and absorb syrup for 30minutes.

KATHY TSAPLES

INGREDIENTS 1 kilo of flour. This needs to be either “special white”, or tipo 00. The same flour as used for pizza. 1 teaspoon cooking salt 1/2 cup of olive oil 2 dessertspoons white vinegar 21/2 cups of warm water approximately. 1cup of corn flour 1/2 cup of olive oil 1/2 cup of clarified butter. Mix these two together to brush the phyllo with.

INGREDIENTS FOR SPANAKOPITA WITH FETA 1 kilo is spinach 1/2 cup of olive oil 1brown onion 4-5 spring onions finely chopped 300gr of feta cheese 3eggs Pepper and salt only if needed.

INGREDIENTS FOR 1/2 kilo feta cheese 1/2 kilo fresh ricotta 1cup of thick Greek yogurt 3eggs Pinch of salt Freshly ground pepper.

VOULA’S KITCHEN ALEXANDREA LIVING OLEA OF MONEMVASIA THE LITTLE ORGANIC CO NAB NATIONAL AUSTRALIA BANK HELEN'S EUROPEAN CUISINE