More Class Information
Mezedes – Starters
This class is designed to help you prepare multiple small dishes which could be eaten as an entrée, tasters or sometimes can replace a main meal.
We will be making tzatziki, melitsanosalata (eggplant dip), saganaki, prawn saganaki, and cheese peppers. Once finished we will sit down and enjoy our mezedes with some fresh bread and a glass of wine.
A big part of the Greek food culture are Mezedes. These are small plates of appetisers, which sometimes replace the main meal. Its almost impossible to not include a meze or combination of mezedes in our feasting. It could be as simple as some olives and bread. They are quick and easy to make, often replacing “take away nights”. – they can be anything from some home marinated olives and octopus, home made bread and dips, Greek cheeses (think saganaki, haloumi), prawn saganaki, red capsicums with feta, olive oil and oregano, keftedes (meatballs), spinach and feta cheese triangles, loukaniko (Greek sausages), dolmades – the list is endless. It is very common for many Greek households to have jars and jars of home marinated olives and pickles, and often a dip of some sort is whipped up quickly. These 3 basic foods make it quick and easy to have a meze at hand and then have time to make a few more dishes, and before you know it, you’ve created a feast.
In this class we will be making various mezedes for you to taste and choose the ones you love the most – although its hard to not like any of them !!!!
Kyria – Mains
There is such a huge array of main dishes in the Greek cuisine. The list is endless, therefore this class will vary depending on availability of fresh seasonal produce. It could be stuffed vegetables (gemista), spanahorizo (spinach pilaf), mousaka, pastitsio (pasta bake), afelia (pork in red wine and coriander), egg and potato frittata, burghul wheat pilaf with yoghurt, various casseroles, vegetable bake, zucchini haloumi fritters, and goes without saying, Greek salad.
Ospria – Legumes
The Greeks eat a lot of legumes – it is what constitutes the Mediterranean diet. They are especially popular during lent time, along with fish.
In this class I will be showing you various ways of making lentils – depending what your family likes, Greek style baked beans with tuna, and runner bean casserole with chicken.
Hands on Greek Pittes
This is a session purely on teaching you how to make spanakopitta, tiropitta etc. We will be making filo pastry from scratch (its not as hard as you think) and comparing it with cooking with puff pastry. This class will take approximately 3-4 hours - we have to allow plenty of time to eat the spanakopita with a glass of red - YUM.
Wood Fire Oven & Greek BBQ
This class is jam packed with information and lots of food. It is a full day (5-6 hours) and participation is highly recommended. We
will be discussing marinating, open fire cooking, wood fire oven cooking and conventional oven cooking. My husband Chris will be showing you how to light open fire and temperatures required to cook food for the wood fire oven.
Mid morning we will be test tasting some mezedes cooked on coa by Chris, along with the tzatziki we'll be making, cooking pitta bread and
progress to souvlaki for lunch along with kleftiko cooked in the wood fired oven, lemon potatoes and salad.
A full day of eating, cooking, laughing and drinking - what a better way to spend a Sunday.
Glyka – Sweets
Where do we start… All I can say is these are all my favourites.
They are delicious, easy to make and very popular.There is no comparison to the home made sweets and ready bought.
The syrup is nowhere as sweet and certainly a lot fresher. In this session I will be making traditional baklava (Cyprus style), my mum’s yummy galatoboureko (custard in filo), rizogalo (rice pudding), all perfect with a cup of coffee.