Seasonal Ingredient

Asparagus (Sparago)

The name is derived from the Greek word "asparagos" meaning stalk, shoot, or to burst forth and to swell. Asparagus was first cultivated about 2500 years ago in Greece.

The early Greeks used asparagus for medicinal purposes and in herbal medicine including for the cure of toothaches and the prevention of bee stings. Second century Physician, Galen, described asparagus as "cleansing and healing".

In Greek culture asparagus represents the spear of love and it was held in high regard by the Ancient Greeks as an aphrodisiac. The word aphrodisiac of course is derived from the Greek name Aphrodite. Aphrodite was the Greek goddess of love and beauty. According to Greek mythology, Aphrodite sprang from the churning sea on an oyster shell and gave birth to Eros. This could explain why so many seafoods, including Oysters are also said to have aphrodisiac properties.

In Greek cookery we use both raw and cooked asparagus in our dishes. It is generally used in salads, casseroles, added to soups and risottos, turned into a pie and fritters; we bake them, drizzle them with lots of lemon and extra virgin olive oil for a quick salad, pickle them, add them to our omelets… the list goes on. For a simple mezze simply grill or BBQ and drizzle some ladolemono dressing over it.

The recipe I have selected this month is asparagus with eggs and ladolemono with some shaved kafalograviera cheese.

There wouldn't be a Greek meal without a toast with a glass of wine or ouzo so please cheer "Kalli Orexi" and "Stin Igia Sas" (Good appetite and to your health)! Of course accompanied by Greek music - played loudly.

Feature Recipe

Asparagus with eggs, ladolemono and shaved Kefalograviera cheese

Enjoy the dish on its own with some crusty bread or with some grilled fished also drizzled with ladolemono. Kefalograviera is a Greek cheese made of sheep and cow's milk and has a mild nutty flavour with salty tones throughout. You can also use Kefalotiri.

Please be careful when purchasing these cheeses because there are some stores selling inferior versions made in Germany and Austria. It is always important to buy any type of cheese from its authentic protected origin. This will guarantee you get quality and purity.

Ingredients

For the Ladolemono:

• 3 tablespoons extra virgin Greek olive oil
• 6 tablespoons fresh lemon juice
• a pinch of dried oregano
• salt and pepper to taste

Place all the ingredients in a jar with a tight-fitting lid. Seal and shake until well blended.

For asparagus:

• 1 bunch of asparagus, cleaned and washed
• 2 hard boiled eggs
• 1 tablespoon chopped fresh dill
• 50-100grams of shaved Kefalograviera or Kefalotiri cheese

Place some water in a pot with some salt and bring this to a boil. Drop the asparagus into the boiling water and blanch them for about 2-3 minutes until they are tender and still have a slight crunch to them. Remove the asparagus and plunge it into a large bowl of cold water to stop the cooking process.

Drain the asparagus well and place them on a serving platter. Cut the eggs in half and arrange them on the platter.

Sprinkle the cheese followed by the dill and then drizzle the ladolemono on top.

Tips for the Month

1. To pick good quality asparagus look for firm, fresh, spears that have a good colour.
2. Keep fresh asparagus clean, cold and covered. Trim the stem ends about 1/4 inch and wash in water.
3. To maintain their freshness wrap a moist paper towel around the stems or stand them upright in a couple of cms of cold water.
4. To prepare remove the woody base of the stalk by either snapping the spear at the stem or simply peel the bottoms.
5. Use asparagus as a substitute to crackers for your dips.

Food for Thought – it starts with the Ingredients, Honesty and Global Respect

I recently read with great interest an article published in the Good Living (Good Living, August 12, 2008 at page 8, “World Heritage on a Plate”, Mary Fallon).

The article discusses the start of a global investment that is growing to ensure national dishes are made the way they were intended. The aim is to preserve culinary traditions. It is all about respecting traditional dishes and where changes are made to a traditional dish then a different name should be adopted. A philosophy and statement I wholeheartedly support.

The article then outlines a rating system that could be adopted whereby officials would visit restaurants and they would rate the dishes on their authenticity based on specific guidelines.

This debate is all well and good and whilst I appreciate there is a real need for this movement; it unfortunately appears to be putting the cart before the horse and not dealing with other more fundamental basic issues facing our global food industry.

What about the authenticity of ingredients and products and respecting their authentic protected origin? After all this is what will ultimately be used to prepare a traditional dish. We are all aware that many ingredients and products have received PDO (protection designation of origin) status throughout the European Union. This includes Feta and Kefalograviera. Yet we see so many poorly made substitutes being made by other countries that are sold here in Australia. It is virtually impossible for consumers to know where this product truly originated from. Many people are deceived into believing that it originates from the place it was made in as outlined on the label. Should Government be getting involved and devising legislation to address this issue? I am of the strong view that these ingredients and products should be receiving the same protection here in Australia as applies in the Europe Union and the food product protection laws should be aligned with that of alcoholic drinks so that they apply throughout the world not just within the European Union. French ‘Champagne’ is a good example of this.

This problem goes further. Can we really rely on labeling from overseas and from within Australia? For example do you know where your olive oil is really coming from? We have recently seen numerous press coverage on the blending of olive oils. It is not unusual to find Greek or Spanish olive oil bottled as Italian. What about a movement on global honesty, ethics and getting our labeling right? How many other ingredients are being treated this way that consumers are not aware of?

Should we perhaps consider having a global web site where countries adopting such unethical practices are exposed and their products boycotted? Should there be a commitment and global investment made towards getting our labeling right first?

I believe there is a need for a global movement to commence whereby countries begin respecting other countries ingredients, products and dishes which form part of their heritage and culture. We need to get the basics right before we can embark on a global movement to protect national dishes.

Education and accurate identification is also required on which dishes belong to what country. There are many authentic Greek dishes and ingredients that are being passed off as originating to another country. Will this movement to preserve culinary traditions go so far as to giving credit where credit is due and to address this issue? Will an independent not-for-profit association be formed that would research and correctly identify which dish belongs to which country?

In the words of the famous Ancient Greek Philosopher, Plutarch, “The very spring and root of honesty and virtue lie in good education”. We all need to start taking a “get real” approach to education and re-educating people on what ingredients and products belong to which country.

I believe there is a need for a global movement to commence whereby countries begin respecting other country’s ingredients, products and dishes which form part of their heritage and culture. Most importantly of all we need to get the basics right before we can embark on a global movement to protect national dishes.

Unfortunately this is not an issue that can be resolved overnight but it is certainly something we all - including the food industry, government, media and other related parties should be making a commitment towards seriously addressing and taking responsibility for.

Good Food Month – Greek Island Seafood Adventure - October 2008

Greekalicious’ Maria Benardis and Manta head chef Daniel Hughes team up to take seafood lovers on a gastronomic journey of indulgence across the Greek Isles.

A Six Course degustation showcasing an array of Greek delicacies from Maria’s homeland, using the finest and freshest Australian Seafood will be explored.

Matching wines for every dish will treat tastebuds to the most sensuous Greek experience; as the sounds of the Greek Bouzouki and Maria’s lively storytelling reveal the history and culture of Greek cuisine; as it has never been told before.

Dishes to be showcased include Ouzo Spiked Oysters, Mastic Infused Kataifi Prawns, Deep Fried Cumin Calamari with Walnut Skordalia, Prawn and Scallop Saffron Filo Parcels, Honeyed Kataifi Nests with seasonal fruit poached in sweet Mavrodaphne from Patra and more…

WHERE: Manta Restaurant, 6 Cowper Wharf Road, Woolloomooloo
WHEN: Tuesday 14 October - 6.30pm for 7.00pm start
COST: $150 (includes food and wine)

For reservations please phone (02) 9332 3822.

Shoot the Chef Competition

Every year as part of Good Food Month “Shoot the Chef” - a photographic competition, is run.

Photographer Phillip McGrath entered me into the competition this year. I was dressed as the Ancient Greek Goddess of Justice and Hospitality – Themis (see photo to the right).

Themis' name in Greek means justice, with her influence in promoting 'balance' also extending to the rules of hospitality - where she presided over Olympian feasts.

Usually depicted holding a cornucopia (the horn of plenty) and the scales of balance, Themis is the daughter of Uranus (the heavens) and Gaia (the Earth).

To me, Themis represents to the world the energetic power and passion of Greece in "gastronomy" - an Ancient Greek word signifying the relationship between the senses and food; and the dominance of Greece in Ancient times. A contrast to Greece's struggle today to protect its products, recipes, dishes, traditions and customs from the rest of the world.

I hope to one day see balance restored into the gastronomic world; and a return to the fundamental basics of good, quality, healthy eating upheld in Ancient Greece.

Hair & Make-Up was kindly done by Melissa Kargas.

Christmas is just around the corner!

Looking for a way to bond with your work colleagues or to celebrate Christmas?

Greekalicious offers cooking classes for Christmas parties, corporate team building, Hen’s nights, product launches and client entertainment. We also offer personalized classes in your own home.

The Greekalicious cooking classes provide a great opportunity to socialize with staff and clients, family and friends and to enjoy a scrumptious sit-down meal together.

Classes are also a great way to explore and experience Greek food, culture, traditions and customs.

Book early! For more information & booking details CLICK HERE

Upcoming Cooking Classes in October

There are many exciting cooking classes in October. Themes include:

To view more of this year's calendar or make a booking CLICK HERE