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The Weekend Neos Kosmos : 14 May 2016
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 14 MAY 2016 13 Neos Kosmos suggests Grab Ya Souv on Glenferrie Rd N first Ergon Greek Deli-Restaurant opened at the Sani Resort Marina in Kassandra, Halkidiki in June 2011. In addition to the delicatessen, the same space hosted a classic Greek meze restaurant, offering a menu of traditional Greek flavours reimagined by the famous chef Dimitris Skarmoutsos, who applied his considerable and unconventional talents to redefining the traditional Greek meze for the restaurant's menu. Skarmoutsos loves to push culinary boundaries without losing sight of the food's origin. The team chose not to recreate old-style delis from the past, but to design a new, modern space that would showcase staple, and not so known to the wider public, Greek gourmet treasures. In their attempt to redefine the term 'traditional Greek' both aesthetically and quality-wise, they came across a dilemma. "Does 'traditional' mean 'old'? We wanted to ensure that our deli reflects the flavours, images and memories evoked by every single Greek product we stock," the brothers emphasise. "The constant need for evolution and expansion brought to us many distinguished and young Greek chefs. The network of chefs of our stores in partnership with the chefs of the company creates a constantly changing seasonal menu enriched with local ingredients and recipes of every place." The Douzis family has become a successful group of passionate people sharing a love for and knowledge of Greek cuisine and gastronomy, eager to experiment with new recipes and techniques coupled with the wide range of the brand's products. ick Kolaitis, Ben Freeman and Frank Gavralas are behind Hawthorn’s hottest souvlaki spot, so hot you’d be lucky to find a spot. The joint on 684 Glenferrie Road is the first street-side Ya Souv. The trio’s first attempt to offer Melburnians a juicy taste of Greek street food was at Westfield Knox 18 months ago, followed by a second eatery at Westfield Doncaster. “Ya Souv is all about tasty, ready to eat food and drink sold on the street,” Nick Kolaitis tells Neos Kosmos. “We have taken this concept into shopping centres and now to our new street site in Hawthorn.” Australian-born Nick, whose parents are from Cephalonia, has a long history in hospitality even though growing up he went to uni aspiring to follow a different path from his parents, and “stay away from the food game”. “I don’t know if it was luck or will, but in 1999 I re-entered the café industry and have been working in hospitality since,” he explains. “For the last 20 years I’ve run cafes, but it wasn’t until I had one of these souvs again several years ago in Greece that it made me think that there is a gap in the market for quick, flavoursome Greek street food.” Nick’s trip to Greece got him acquainted with the proper souvlaki with the Greek thick pita, the chips inside, marinated meat, paprika and the different homemade types of sauce. “It was the easiest and tastiest food around,” he enthuses. “Souvlakia in Greece are smaller, yet unbelievably tasty and much juicer. We decided to go one step further and create our own trend; traditional, yet with a touch of Melbourne.” At Ya Souv, the lamb and pork is not cooked in the traditional gyros way. Only the chicken goes on the rotisserie. The chef slow cooks the lamb and pork for 12 hours overnight. “The meat is prepared with my mum’s special marinade, and slowcooking makes it melt in your mouth,” Nick describes. “We don’t do gyro, we do pulled pork and pulled lamb which are roasted all night but in their own juices, so you could say it’s a much healthier option as well.” The traditional Greek souvlaki, Ya Greek, is the top seller, competing with the rizogalo (Greek rice pudding) and spanakopita (spinach pastry). Ya Souv also offers Greek coffees like elliniko, frappe, freddo cappuccino and freddo espresso. “We wanted a space that was not your traditional Greek restaurant look with the white tablecloths and blue everything else,” Nick stresses. “Our brief to our design team was something Greek with a twist; something that was modern and would attract everyone from 15-yearold school kids to the 75-year-old yiayia, and we nailed that.” Neos Kosmos also suggests you try the Ya Thalassa, a fried calamari souv with tzatziki sauce, caramelised onion, lettuce and tomato. There is also a wide variety of Greek beer and a wine list available. Nelly Skoufatoglou Spicy pumpkin marmalade If you’re looking for something to go well with your morning toast, or with your cheese platter during an evening wine gathering, then this pumpkin marmalade is what you need. This is a wonderfully thick marmalade combining a sweet and spicy flavour at the same time, and is easy to make as it uses only four ingredients. Makes around 2kg marmalade Ingredients: 1kg pumpkin 1kg sugar 5g chilli flakes 50g mastiha ‘submarine’ cream Method: 1. Peel pumpkin, remove the seeds and cut into small cubes. 2. Place the pumpkin cubes in a pan and cover with sugar. Bring the pumpkin with the sugar to boil and add the chilli flakes together with the mastiha cream. 3. Boil slowly (at medium temperature) for 30-45 minutes until the pumpkin is tender. At the point you see the mixture getting thick, remove the pan from the heat and stir the mixture well with a hand mixer until it gets a consistency that is fresh, fleshy and creamy at the same time. 4. Ladle the marmalade into a jar and then seal.
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