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The Weekend Neos Kosmos : 25 August 2018
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 25 AUGUST 2018 13 Greece’s favourite fig marmalade now available in Australia chance to grow up in Greece or visit regularly in the summer, the taste of fig marmalade is intertwined with sweet memories of our village and our yiayia. The best Greek fig marmalade or jam - perhaps second only to your yiayia's - are now sold in Australia. Kumilo's two bestsellers all the way from the family's organic farm in Evoia's Kymi are available Down Under. The brand specialises in organic products, F or most Greeks, especially the ones who either had the using traditional preservation methods without any chemical or added preservatives. Kumilo, famous for its mouthwatering dried figs, produces two types of fig marmalade: one from the black heirloom fig variety and one from the Kumi figs. All figs are handpicked when perfectly ripe and fresh, processed with the same meraki and core values passed down generations; something that definitely reflects in the taste. The figs are gently poached, never boiled, to ensure the richness of flavour is perfectly preserved with the help of the natural sugars released and a dash of lemon. Kumilo's fig marmalade makes a great breakfast spread, topping for your yoghurt, and compliments any type of cheese. They can also be used for cake and biscuit filling, or slightly diluted as a titillating sauce for your roasts. Get them at Omeio in Sydney (www.facebook. com/MyOmeio) and via Galanis Foods (galanisfoods.com.au) in Melbourne who is also the main importer Australia-wide. a key role in its success. "I think my website makes a crucial start in what I hope will become a much broader national marketing effort to help Greece compete successfully with other major olive oil producing countries that have far more marketing support behind them," Radinovsky says. Currently Greek Liquid Gold reaches readers across 169 countries around the world, and she is on the look out for sponsors and philanthropists interested in assisting her to further "help the Greeks working with the nation's traditional liquid gold". But in the meantime, she says everyone has the chance to contribute to the industry's growth, and recommends visiting an olive mill next time you're visiting, to take a tour and have a tasting experience. "It's fascinating to see where olive oil comes from and how it is produced, and many mills now share helpful practical information about olive oil types, storage, use, selection, and tasting." To find out more, visit greekliquidgold.com Creators of Pana Chocolate branch out with ice-cream F ans of the raw, organic and vegan Pana Chocolate have something to be excited about. Launched in Melbourne in 2012, founder Pana Barbounis has expanded on the popular brand's offering, branching out into the ice-cream market. Barbounis tested the waters by teaming up with Zebra Dreams to create a limited edition ice-cream, and has now officially made the leap. The range currently features three classic flavours - mint chocolate chip, salted caramel, and vanilla bean - but with a twist. Consumers can rest easy knowing that all that deliciousness they are consuming is not only organic, vegan, and gluten-free, but also free from refined sugar, while still being creamy and soft. For more information on where to get your hands on Pana Chocolate's products, visit panachocolate.com Pana Chocolate’s new range of ice-cream. PHOTOS: PANA CHOCOLATE Lisa Radinovsky.
18 August 2018
01 September 2018