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The Weekend Neos Kosmos : 13 July 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 13 JULY 2019 13 FOOD FOR THOUGHT And the concept of the Urban Greek is to bring traditional, family recipes using the best of local and Greek produce for an "authentic Cretan dining experience, in a relaxed and comfortable setting." "From our signature The family created a food haven that is enjoying growing popularity in Tasmania. char-grilled octopus to our homemade pastries and sweets, the delicacies of Greece are now available in Hobart for everyone to enjoy." While the menu might be Goddesses and murals are pop out of an otherwise simple decor. considered too extensive by some consisting of a selection of dips, two pages of entrées, 'Vintage Plates' of Greek favourites and a full page of Charcoal Grill options topped by another exploring salads and sides; others would find it refreshing. One of the biggest obstacles The Urban Greek managed to overcome is ensuring orders come out quickly and are presented impeccably. As far as flavour is concerned, its rave reviews speak for themselves. The food menu is accompanied by an equally interesting selection of liquid temptations, showcasing some of Australia's and Greece's best beers, wines and ouzos. Drinks come out served in monogrammed glasses. The Urban Greek, have A feast for diners at Urban Greek. Traditional Greek tastes with a Tasmanian twist. taken their love for good food and all things Greek one step further paying attention to every single detail that adds up to offering customers a unique experience of the senses. Everything, from the music, to the spotlessly clean eatery, the appearance of the staff, the recipes and execution, the stemware to the plating of the food is so carefully thoughtout it's impressive for a restaurant of this category. "The main challenge in running the restaurant is ensuring that everything is as close to perfect as possible so that our customers can leave having had a lifechanging experience. The moments when we succeed are the most rewarding. "We want to make each day as perfect as possible and our main goal is to maintain our originality and our high-quality standards. "Food to us means sitting An industrial decor with a burst of Ancient Greece. around a table with our loved ones and sharing a meal and stories of the day/ week. Working in a busy restaurant these moments are rare so we try to enjoy them as much as possible when we can. These type of moments are the ones we try to create for our customers." Interesting architecture defines the eatery. NEOS KOSMOS' TOP PICKS: Cretan Hommus (GFO, Vegan): Chickpeas, basil, carrots, onion, tomato, olive oil, fresh lemon juice and tahini all united in an explosive dip. Fava (GFO, Vegan): Yellow split peas puree, carrots, onions, tomato, celery and Cretan extra virgin olive oil. Apidi Salad (GFO): Chicken breast marinated with rosemary & thyme, then pan-fried with Tasmanian pears. Served on a salad of: baby spinach, iceberg lettuce, shaved carrot & parmesan, fresh mint, spring onions and fried pita bread bites. Dressed with a mixture of honey, olive oil, mustard, balsamic vinegar and mayonnaise. The Mousaka: An iconic Greek dish: Oven baked sliced potatoes & aubergines, topped with a white wine & premium beef mince bolognese and creamy béchamel sauce with nutmeg. It also comes in a vegetarian version, a twist on the traditional mousaka recipe, which is becoming more and more popular. Oven baked potatoes, aubergines & zucchinis, topped with brown lentils & a creamy béchamel sauce with nutmeg. The Gemista (GFO, Vegan option): This recipe which means "filled with", is a traditional Greek dish with oven baked tomatoes, zucchinis and wine leaves (dolmades) which are stuffed with a mix of rice, shredded vegetables and herbs, served with a dill and yogurt dip. Soutzoukakia (Greek Meat Balls): Beef mince patties (4 per serve) pan fried and slowly cooked in a red Mediterranean sauce and topped with feta cheese and parsley, served with pita bread and lemon roast potatoes. Poseidon's plate (GFO): A local take on the much loved Greek version, this item consists of charcoal grilled blue-eye trevalla, Tasmanian salmon, pickled Pirates Bay octopus, sautéed prawns and scallops served with seasonal vegetables, spinach oil and ladolemono dressing (freshly squeezed lemon, extra virgin olive oil & herbs). Lefka Ori (Lamb With Yoghurt) (GFO): Lamb rump slow cooked in white wine, finished with a yoghurt and parmesan sauce. served with wild black rice. To find out more go to: http:// www.urbangreekhobart.com/ Where: 103 Murray Street, Hobart CBD TAS When: Lunch: Fri-Sun 12-3pm, Dinner: Tue-Sun 5-9.30pm Halloumi cheese can be grilled or fried. PHOTO: WIKIMEDIA COMMONS Cyprus tells Sweden to stop “defaming” its halloumi cheese wedish food expert Anna Richert of the World Wildlife Fund (WWF) said that eating halloumi could be worse than eating meat because of the high levels of antibiotics Cypriot farmers give their animals. S Swedish national public TV station Sveriges Television (SVT) published her comments that come at a time when the consumption of halloumi has increased dramatically in Sweden from 21 tonnes in 2010 to 4,000 in 2018 making Sweden the second biggest importer of the Cypriot cheese after the UK. And it is this rapid growth that has Cypriots concerned about Ms Richert's motives, with Cyprus Agriculture Minister Costas Kadis pointing to the "defamation of halloumi" on Swedish TV. "One can only associate this defamation with the very high demand for halloumi of Cypriot origin," Kades said. The Swedish broadcaster noted that halloumi itself does not contain antibiotics and is safe to eat, however Ms Richert stated that eating halloumi is a bad choice because Cyprus is the country which feeds the most antibiotics to farm animals in Europe. She said people should be aware that there are issues of sustainability related with the cheese. "I think that consumers deserve to know more about this. I think it is a reason to be very careful when choosing products from Cyprus in shops," she said, adding that halloumi will be included in the WWF's consumer food guide to be updated later in the year and will not get a green light for this reason. "It may actually be that this choice is worse than the piece of meat you chose not to eat," she said. "It is a risk that we at WWF want to highlight. We want to help consumers make the right choice." HALLOUMI WAR Cypriot cheese producers and officials were angered by her comments and spoke of a 'trade war' with Sweden over halloumi's growing popularity that is overshadowing local Swiss cheeses. Deputy head of Cyprus veterinary services, Christodoulos Pipis, said that underlying motives were at play. "The rising popularity of halloumi and the preference of Swedes for it, those who chose to be vegetarians and substitute meat with halloumi burgers… you can imagine how much this has affected local [Swedish] cheese products, while producers in Sweden cannot produce halloumi and call it such," said, speaking to Cybc. Nicos Papakyriakou, general manager of the Pancyprian Organisation of CattleFarmers (POCF), said here were "expediencies" at work in Sweden.. "There was recently a dispute between the government and Sweden on halloumi, so as you can understand there are interests concerning other cheese products because in Sweden they produce products similar to halloumi," he said. Cyprus Cheesemakers Association chief George Petrou spoke of a "campaign aimed at smearing Cyprus halloumi" and told CNA that Swedes "want to incriminate it in order to sell their own cheeses." He also pointed to similar cheeses that have begun production in Sweden, Norway and Denmark. Mr Petrou said that there was no issue of antibiotics in milk, adding that it would not be possible to produce other products such as yoghurt, a probiotic, from milk containing antibiotics. Cyprus SNA reported that large Swedish supermarkets which imported halloumi visited Cyprus farms and cheesemakers last week and were assured of the high quality of the cheese during production.
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