Eleni’s yemista are a cut above the rest – ripe tomatoes and capsicum stuffed gently with a herby-oniony-tomatoey rice filling that is dotted with salty, morish, gooey cheese-bombs… and then capped with crusty breadcrumbs. These have WINNER written all over them and through them!
William’s Kouneli Stifado (Rabbit Stew) is a family recipe; a recipe emanating from Ioannina, Greece; a recipe that both his mother and aunt prepare and one that is William’s all-time favourite dish.
To prepare this recipe, we used some beautiful ingredients from the Grecian Purveyor, William’s online store. These carefully sourced ingredients elevate this dish to a whole other level of deliciousness.
You see the Grecian Purveryor only selects and offers the finest products from small independent producers and authentic food artisans in Greece; producers who use natural cultivation and harvesting processes to produce their exceptional products. The purity and authenticity of these products truly raise the eating experience of this dish.
For this recipe we used Vassilakis Estate Superior Extra Virgin Olive Oil (Crete), Mountain Treasures Organic Greek Oregano (Zagori) and Salt Odyssey Natural Pure Fleur De Sel Sea Salt (Messolonghi)– all available on the website now! Get your ingredients at https://grecianpurveyor.com and then cook along with us!
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…