The latest video: KO’s Milopita

KO’s Milopita is an upside-down apple pie. This is my mum’s recipe, which was passed on to her by a friend and now down to me and you! The morish, sweet and tangy, baked apples are spiced with cinnamon and layered onto a lovely moist cake base.

Everyone who tries it, loves it, and asks for the recipe. So here it is! But make sure you have friends and family around to share this one, because once you get started, there’ll be no stopping you!

Eleni’s Sheftalies

Eleni’s passion for cooking was ignited as a young girl watching her mother and her nine aunts, all sisters, cooking together and preparing family feasts. Eleni witnessed the joy of cooking, companionship and collective creativity, as she watched these women working together. The food they then shared was infused with all these memories; memories that remain indelible for Eleni.

Eleni learned her sheftalies recipe in the same way. She became friends with Vasiliki when Vasiliki came to Melbourne for post-graduate studies. Vasiliki and Eleni bonded instantly over their shared Cypriot heritage and their love of cooking. They would often cook all day and then invite their friends over to feast on the food they had prepared and celebrate their friendship, well into the night, with music and dance.

Vasiliki taught Eleni her family’s sheftalies recipe and now Eleni has made this recipe so many times, it has become her signature recipe too. Eleni’s Sheftalies are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint and seasoning, and then wrapped in caul fat, before being barbecued over hot charcoals. The fat in the caul fat renders out, making the sheftalies juicy and delicious. They are usually made for special celebrations and get togethers. They take a little preparation to make, but if the effort of making them is shared, then the family, friendship and feasting rewards are enormous!

Eleni’s Sheftalies

Eleni’s passion for cooking was ignited as a young girl watching her mother and her nine aunts, all sisters, cooking together and preparing family feasts. Eleni witnessed the joy of cooking, companionship and collective creativity, as she watched these women working together. The food they then shared was infused with all these memories; memories that remain indelible for Eleni.

Eleni learned her sheftalies recipe in the same way. She became friends with Vasiliki when Vasiliki came to Melbourne for post-graduate studies. Vasiliki and Eleni bonded instantly over their shared Cypriot heritage and their love of cooking. They would often cook all day and then invite their friends over to feast on the food they had prepared and celebrate their friendship, well into the night, with music and dance.

Vasiliki taught Eleni her family’s sheftalies recipe and now Eleni has made this recipe so many times, it has become her signature recipe too. Eleni’s Sheftalies are made with cinnamon-spiced pork mince; a generous amount of fresh parsley; brown onions; dried mint and seasoning, and then wrapped in caul fat, before being barbecued over hot charcoals. The fat in the caul fat renders out, making the sheftalies juicy and delicious. They are usually made for special celebrations and get togethers. They take a little preparation to make, but if the effort of making them is shared, then the family, friendship and feasting rewards are enormous!

Foti’s Karkaletso

Karkaletso originates from Argos Orestiko in the region of Kastoria in Greece; a region that borders the Balkans. The proximity of Kastoria to the Balkans is reflected in one of the key ingredients in this dish, sauerkraut! The sauerkraut, which adds a moreish texture and zing to this dish, combines beautifully with juicy chicken thighs and rice to offer a delicious and potently nutritious meal!

Foti from @zachloe_lifestyle shares this special recipe with us. It was one of his favourite dishes growing up, and one that he has reconnected with only recently, with Kali Orexi as the catalyst. Watch this recipe and be inspired to make it now!

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…