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The Weekend Neos Kosmos : 14 March 2015
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 14 MARCH 2015 21 FOOD Spicy beef souvlaki Take the souvlaki on a skewer for a more healthy option for this easy to make barbeque delicacy. Ingredients: beef (cubed) ''It has a thick viscosity and the classic Kalamatan bitterness comes through,'' he says. ''Moreover, Dionysus has a slightly higher heat tolerance, therefore you can push it a bit more while cooking,” he says. The Mediterraneans, and especially the Greeks, are known for their liberal use of olive oil, which is extensively featured in most recipes. Olive oil, which is rich in monounsaturated fatty acids (MUFAs), is considered a healthy dietary component even for fat loss. "Olive oil is a fat obtained from the fruit of the olea europaea, aka the olive tree, and as opposed to saturated fats and trans fats it is not only delicious but helps to prevent several diseases, including certain types of cancer and depression, while its components make it one of the most effective beautifiers in cosmetology." The Gizas family focuses on the quality of its product, but also on proper storage techniques for olive oil, which are essential to preserving its delicate taste as well as to ensure that it does not spoil and become rancid, something that will have a negative effect on its nutritional profile. They also like to separate the oil into two different categories, based on the olives they use. ''Different slopes produce different intensities, hence the separation of the two,'' he says. ''Harvesting all my trees and calling Dionysus a generic Kalamatan olive oil didn't quite resonate with me. “Just as wine drinkers might like a strong or more delicate flavour, like a merlot or a shiraz, different foods require an oil of different intensity,'' he explains. Dennis is in the process of searching for other high-end quality products to bring into Australia, however, not cheap or budget priced. "This perception has been and is, my biggest barrier, but when you compare the product, when you actually taste the difference, you understand," he confesses. "We conduct tastings at various stores and exhibit our olive oil at food fairs and events as well as at specialty weekend markets and have strong presence in several stores located in Melbourne, Canberra and Sydney." "We also have many chef-ambassadors who have loved our oil and are using it on their TV shows, restaurants and workshops. Mary Valle is taking Dionysus to the Melbourne Food & Wine Festival," Dennis Gizas says. Born to Greek parents, Mary grew up surrounded by tradition and a love of food. With a passion for travelling, she often spends time in her family's home in Greece and nearby Mediterranean countries where she learns new techniques and recipes to add to her kitchen. Mary teaches Mediterranean-style cooking in Melbourne, sharing her passion and love for food with others. In addition to this, she runs gourmet culinary tours around Greece and contributes to magazines regularly. Presenting cooking classes showcasing the Greek cuisine and the benefits of olive oil at the Melbourne Food & Wine Festival, Mary will use Dionysus oils. Mary Valle has shared some of her olive oil inspired and infused healthy and delicious recipes. As we say in Greece before sitting down with family and friends for a meal, καλή όρεξη. *For more information visit www. dgeoliveoil.com.au and for recipes www.maryskitchen.com.au y ls. n cherry tomatoes (halved) garlic cloves green peppers (cubed) red peppers (cubed) Dionysus Robust Olive Oil salt and pepper Method: Cut all the ingredients into bite-sized cubes, leaving the garlic pieces whole. Assemble onto skewers alternating ingredients, starting and ending with the halved cherry tomatoes. Season with salt and pepper to taste and brush on the robust olive oil. Alternative - you can marinate the beef in the olive oil overnight. Cook for 5-10 minutes or until tomatoes are done in a grill or over a BBQ. This will surely fire up any event. g Winter vegetable roast with haloumi This light and fresh, not to Wi This mention vegetarian-friendly reci text men ecipe is all about contrasting textures and flavours with the mo most healthy olive oil twist. Ingredients: 8 medium potatoes 1/2 butternut pumpkin 1 medium sweet potato 2 medium zucchini 1 large eggplant 1 large red capsicum Ing 8 m 1/2 1 m 2 m 1 l 1 (Tip: All of the above cut rustically into wedges) 1 whole bulb garlic (sliced horizontally with skin on) 3 medium Spanish onions (quartered, with skin on) h (T ru 1 h 3 ( haloumi 750g (hand ripped) rosemary, 4 sprigs thyme, 6 sprigs Dionysus Robust Olive Oil balsamic vinegar sea salt and cracked pepper Method: Place all ingredients in large mixing bowl. Add a healthy handful of sea salt and cracked pepper, rosemary, thyme, 1/2 cup Robust Olive Oil, a drizzle of balsamic vinegar, mix by hand. Bake in preheated oven at 240°c for 1 hour 15 minutes. At 1/2 hour mark, add haloumi, stir and bake for last 45 mins. Serve in a large bowl or tray and make sure you get your fair share as it is most likely to disappear in seconds. d. mi, s. y r Greek Australian chef Mary Valle. Ceviche of kingfish Kingfish takes on a delicate sweetness when cooked slowly and needs little more than a few herbs and spices to make for an amazing side dish. Ingredients: 500g kingfish 1 whole lemon (juice) 1 garlic clove (crushed) 1/2 Spanish onion (very finely sliced) 2 shallot sprig (finely sliced) 1/2 pomegranate (seeds) coriander leaves (to taste) red chilli (to taste) In 50 1 w 1 g 1/2 (ve 2 s 1/2 cor red Dionysus Delicate Olive Oil (to taste) Method: Slice kingfish sashimi style. In a mixing bowl gently mix lemon juice with the fish, garlic, onion and shallots. Let sit for five minutes. Serve on large flat plate Garnish with coriander leaves, chilli and pomegranate seeds and drizzle with Dionysus Delicate Olive Oil. Serve immediately and enjoy a mouth-watering dish.
7 March 2015
21 March 2015