The latest video: KO’s Spiced Meatballs with Baby Eggplants

The latest KO recipe is Spiced Meatballs with Baby Eggplants a recipe interpreted from a delicious dish we had at our favourite lunch spot in Athens – Diporto.
Kyrio Dimitri has been working and cooking at Diporto since 1957, from 13 years of age. He cooks real food with love, understanding and lots of olive oil. He can be a little gruff when he first greets you and he is kind of secretive about his recipes, but he loves nothing more than to see the dishes he serves you wiped clean and the smile of satiation and satisfaction on your face at the end of your meal.
We first enjoyed this dish in July 2016, and on our trips back to Greece since then, if we have a few days in Athens, we’ll drop in for lunch to Diporto and make a special request for this dish to be prepared for us the following day. While eating this dish, I have tried to intuit the ingredients and the cooking process and then I have recreated it at home. It comes mighty close to the original and the best part is that everyone that has tried it, has loved it. Make it now and please let me know if you love it too!

Pam’s Taramosalata

Kali Orexi’s make-up artist, Pam Prokos shares her mum’s recipe for Taramosalata – caviar dip. Pam shares all the tricks and tips to making this dip, which has rightfully become a ‘cult favourite’ at her family’s functions. Watch now and learn how to make this fabulous crowd pleaser for your celebrations too!

Pam’s Taramosalata

Kali Orexi’s make-up artist, Pam Prokos shares her mum’s recipe for Taramosalata – caviar dip. Pam shares all the tricks and tips to making this dip, which has rightfully become a ‘cult favourite’ at her family’s functions. Watch now and learn how to make this fabulous crowd pleaser for your celebrations too!

KO’s Pastitsio

KO’s Pastitsio is a recipe that draws on the cooking know how of three wonderful cooks – my cousin Sofia, my mum and our Greek teacher Kyria Kaiti.
Sofia makes an oh-so-delicious moussaka. The meat sauce she makes for her moussaka has a gorgeous infusion of whole cinnamon, nutmeg, cloves and bay leaves. The meat sauce is cooked for no more than an hour, so the spice flavours are balanced and heavenly and in no way overwhelmed by a heavy, overcooked tomato or meat flavour. This is the meat sauce I have used for KO’s Pastitsio.
My mum’s contribution to the recipe is the structure of the pastitsio – the layers, the quantities and the addition of grated cheese to the bechamél sauce.
Kyria Kaiti tried one of my earlier versions of the pastitsio and recommended an additional layer of béchamel on the base layer of pasta, which I added and it really works to give a lovely smooth and creamy eating feel to the pasta.
My addition to the recipe is the use of casarecce pasta, a ‘tubular’ pasta, without the hollowness of a penne or rigatoni. I feel it adds to the eating experience of this classic and much loved Greek dish!

How Kali Orexi began…


A few years ago, I offered some of my mum Antigoni’s ntomatofai (tomato-eat dish) to my friend Sara. Sara enjoyed the ntomatofai so much, she asked if my mum would teach her how to make it. As it was also one of my favourite dishes and I had yet to learn it, I organised a cooking lesson for both of us. When other friends heard about this cooking lesson, they also wanted to join. The numbers grew, so the venue changed from my mum’s kitchen to my kitchen (now the kitchen used in filming Kali Orexi). Read more…