Introducing
Maria Benardis of Greekalicious, a concept she formed
while on the Greek Island of Mykonos.
So many people think that souvlaki
and moussaka is all there is to Greek cooking, and
I enjoy continually surprising family and friends with
amazing Greek dishes that they never knew existed.
I felt compelled to share my dishes and culture through
Greekalicious, and making authentic and modern Greek
cooking available to everyone.
I have spent years studying ancient
Greek cuisine and travelling throughout Greece to explore
the cuisine, ingredients, recipes, people, and culture.
These include Kalamata and the Peloponnesus region,
Macedonia (including Thessaloniki), the Attica region (Athens) and the islands of Crete,
Rhodes, Psara, Chios, Aegina, Symi, Tinos, Mykonos,
Delos and Santorini.
I love discovering new ingredients
and dishes and the little restaurants tucked away in
the back streets. But most of all, during my travels,
I enjoy cooking with old friends and people I meet
along the way to see what ‘real’ Greeks
eat. Combining the elements of Greek mainland, regional
and island cuisine turns traditional dishes into modern
masterpieces.
Greekalicious offers an introduction to traditional and modern Greek cookery,
the secret ingredients, the stories, the journeys, the culture and the history
behind each dish. Food is one of the most intimate ways to delight the senses,
escape the everyday and bring far away places alive.
After working in the kitchen at the
Neil Perry restaurant XO, I quickly realised that I
wanted to share my recipes and stories of Greekalicious
cooking with others.
I spent many of my childhood years
growing up on the Greek island of Psara. This provided
me with many of the basic fundamentals and the kitchen
lore of Greek cooking. I would help my grandmother
make our bread, cheese, yoghurt and meals on a daily
basis. The produce was organically grown and the freshest
ingredients were always used. It’s no wonder
I am still passionate about cooking with fresh and
organic ingredients whenever possible!
My mother was born in Kalamata, the
famous home of the best olives in the world, as well
as figs, pastelli (sesame and honey sweet), lalagia
(sweet bread twists that are deep fried), sfela cheese
and balsamic vinegar with tones of figs, and my father
was born on the island of Psara, known for its lobster,
sea urchin and thyme infused honey. My mother’s
side of the family and especially my aunt, Stavroula
have been my biggest influence in terms of my fascination
and love for cooking. When I cook I sense their spirit
and energy is with me and guiding me to produce dishes
that capture cultural traditions, family secrets and
something different.
Although many of my recipes may vary
or modify traditionally Greek recipes there is still
a strong commitment to retaining and respecting their
cultural identity.
The Greekalicious dream would not have
been possible without our supporters. A few introductory
Greekalicious videos can be
viewed on YouTube.
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for more information.
Greekalicious allows you to share
these dishes with loved ones, and I hope to meet you
at one of our cooking
classes or culinary
tours. Greekalicious is now fully licensed to cater for your next corporate or private function. I have also completed a cook book titled 'My Greek Family Table' (Publisher: Penguin Group Australia) which is available for purchase through our shop or at all good book stores.
Greek food is healthy,
good for you and simply scrumptious. I invite you to
enjoy the journey.
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