Greek cuisine is having a big fat moment in Australian hospitality. From Melbourne’s Taverna to Sydney’s Olympus, some of the hottest restaurant openings of the last 12 months have taken taramasalata and bougatsa to a brand new audience. We’re also loving the Greek and Mediterranean cookbooks rolling in alongside this Greek dining wave. Here are four to add to your cart.
Ela Na Fame by Eleftheria Amanatdis
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Eleftheria “Thierry” Amanatidis comes from a long line of Greek restaurateurs. Her family opened Yarraville’s first Greek eatery in 1971, and she’s since opened three venues – including Eleni’s Kitchen and Bar – in the Melbourne suburb. Now, she adds cookbooks to her repertoire with Ela Na Fame! (come and eat). Her self-published book is filled with 60 recipes and stories from her family’s 54-year history in Melbourne’s west, spanning mezze, classic mains and sweets such as her personal favourite: rizogalo (rice pudding).
Opa! by Helena Moursellas and Vikki Moursellas
Smash a plate? Opa! The lamb kleftiko tastes insane? Opa! In Greek, opa is an expression of joy, verve, and surprise. In the book of the same name by Adelaide twins Helena and Vikki Moursellas, it’s a vehicle for flavour. The country’s lively tavernas inspire its 80 recipes, where staples like lamb kleftiko (slow-roasted lamb) and horiatiki salata (Greek salad) jostle for your attention alongside future classics like peppers stuffed with Greek cheese.
Mediterranea by Anastasia Miari
The Yiayia author returns with a new book brimming with “life-perfected recipes” provided by grandmothers from across the coastal region. Miari’s own yia yia does plenty of heavy lifting – from beef and orzo soup to grilled sea bream with wild greens. But the matriarchs of Tunisia, Algeria, Palestine, Turkey, Slovenia (and their recipes) are also showcased here with some truly stunning photography.
Thessaloniki by Meni Valle
Thessaloniki, Greece’s second largest city, is renowned for its food and ouzeris. That’s partly because the city’s kitchens are powered by the abundant produce flowing from the surrounding region into the open-air Kapani market, a major focus in Meni Valle’s latest cookbook. The mezze and hearty, homestyle dishes inside – think meatballs in rice broth with avgolemono – will transport you to the country’s vibrant north.
Dining and Cooking