Taramasalata is a Greek cuisine essential — creamy, salty, fresh, and made for sharing. It’s the perfect dip to bring people together, just as it does in every Greek household. Nick uses Greenseas Tuna Chunks in Springwater as the springwater keeps it light without any unnecessary oils. Ready to dip into this classic? Yamas! 🐟
Damos salapa is by far my favorite dipping in the in the Greek cuisine. Starting a meal in the middlely meal or finishing a meal. Honestly, I put it with everything. Um, I love it. My name is Nick Dagardis. I’m the executive chef at Melbourne Place Hotel here in Melbourne CBD. Damosa is traditionally made with the salted cod row and potato. Growing up, I preferred it um as a bread based one. So, it’s a bit lighter um and it’s really great with seafood. It needs to be fresh. It needs to be acidic. It needs to be salty. It needs to be creamy. Yeah, it’s a staple in every Greek household. This recipe utilizes uh some great seafood as well as we can utilize some stale bread in the soaking process. Blend it with a beautiful garlic, shallots, lemon zest, and our tuna. And then we emulsify our beautiful grape seed oil and a little bit of olive oil just give that little grassy note at the end using this uh tuna. It’s in spring water so you don’t really get those unnecessary oil based flavors, you know, any additives and it tastes a really fresh taste to the tama. So this dip is amazing. It really brings people together and it’s just it’s so good to have by itself or just match with some beautiful fried seafood or even just some grilled vegetables.
Dining and Cooking