Given the weather over these past few weeks we could well have been in Greece but we weren’t to know that when our cooking club decided on Greek food as the theme for our annual get-together.
Or that The Odyssey was going to be the film of the summer
For those who haven’t already read about it our group, which includes two food writers (Jenny Chandler and Xanthe Clay), a chef (Barny Haughton), two caterers (Luke Sapsed and Caroline Hagen) and a wine writer (me!) meets every year to cook the ambitious sort of dishes that you - or at least I - wouldn’t attempt on your own.
In this case taramasalata (from scratch), stuffed vine leaves, roast kid and mastic ice cream. (Read on below for the other highlights, the inspiration behind the recipes and where we sourced the ingredients. Basically how you could host a similar evening.)
We also had a bit of a wine tasting thanks to Maltby & Greek and The Wine Society and I’ve picked out the wines I like best from the selection they sent.
White wine in particular is Greece’s strength but there’s much more to enjoy than assyrtiko which is the one grape variety every supermarket seems to stock - and IMHO the least interesting.
As if that wasn’t enough for one week, I’ve a new Greek restaurant to recommend, some great Greek breakfast ideas and some suggestions for a Greek reading list - for my benefit as much as yours!
How to create an authentic Greek feast
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