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, 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.

Greekalicious is more to me than an exchange of dishes and cookery – we are active in our community. A percentage of sales on certain items raises funding into vital research for the National Breast Cancer Foundation. I urge you to support the National Breast Cancer Foundation by visiting our online store.

The Greekalicious dream would not have been possible without our supporters.

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. I am also finishing a cookbook, so you will soon be able to take Greekalicious home with you. Greek food is healthy, good for you and simply scrumptious. I invite you to enjoy the journey.