Eat Grk

What better way to enjoy some Greek than at Eat Grk after watching My Big Fat Greek Wedding 2 at Beverly Hills.

 

Situated next to the Beverly Hills hotel, Eat Grk offers a space that has a casual chill out vibe and serves up some pretty tasty Greek street eats.

 

Order at the counter, find yourself a table (or lounge) and or order will be brought out not long after.

 

 

For starters we shared the haloumi fries.  Thick chip style slices of halmoui that are deep fried to a crunchy exterior with the salty squeaky halmoui that we all love on the inside.

 



 

 

We shared a Yia Yia special wrap meal.  This comes with the wrap, fries and a drink for $13.50.

 

 

 

The Yia Yia special has a traditional sheftalia sausage drizzled with lemon juice, topped with parsley, tomato, cucumber, red inion, tzatziki.

 

the flavours and texture of this sausage were perfect!  A little 'spicy' but not heat spicy and the mince still on the chunkier side, this gyros was a great addition to the regular pork or lamb gyros.

 

You can opt to 'upgrade' for $2 to make your fries feta fries.  A liberal sprinkling of salty feta nubs and a generous sprinkling of Greek oregano makes these crispy fries a little special.

 

 

 

For an easy vibe, take away prices with table service and a cool chill out restaurant, Eat Grk is a great addition to the Beverly Hills food scene. 

 

 

 

Travel Photo of the Month - July 2015

It's time to resurrect the Travel Photo of the Month. A monthly selection of my favourite photos from travelling the globe.  Some are many years old converted from film to digital and are still amongst my favourites.

In light of what is going on in Greece at the moment, I have reflected back on my 5 weeks of travelling the Cyclades Isles ack in 2000 (just before moving to Ireland).  We had quite the adventure! It may not have started off as planned (I have since learnt to read 24 hour time correctly!) and the entire trip continued to be full of misadventure, disaster, injuries, stupidity, some begging for food, sickness amongst alot of partying and fun.  I can only look back on these days and think 'how the hell did we survive that trip?'  We really did get up to some mischief.

Here were were exploring a tiny fishing village in Paros and loved all the fishing nets nestled around an old rustic dock.  The smell of briny fish and bait and sea salt tinged air with the warmth of the sun was blisful, while sitting back and sipping on a cold beer and a plate of BBQ octopus, watching the fisherman bring in their catch of the day.

Perfect timing.

Hurstville City Council Night Markets - Greek

Last month, Hurstville City Council held the first of a string of festivals celebrating the various ethnic groups in the area. The festival is held in MacMahon Street on 14 March and it was Greek night.

I arrived just on start time and there were a few people milling about.

I was surprised on how small the festival was but enjoyed wandering around the few stalls to see the products on offer. Bibela Designs were there showing off their beautiful ceramic products and even The Footy Man was there selling Hellenic football gear. Homer St who sell Greek Gourmet food products and gifts attended and  I particularly liked the wild thyme honey that was being sampled.

 

 

 

Greek DJ , DJ Krazy Kon made an appearance for an exclusive live performance and was selling his 15th CD “Greece 2015 Volume 15” along with other entertainment, signing and dancing.

There was a demonstration on traditional Greek dancing, with the children dancing in colourful traditional costumes.

 

There were a handful of food stalls on offer too. Feed the Greek van that was selling yerros and the line was LONG....as much as I wanted to taste...I was so full from being at another food event during the day... I did stop by the Hellenic Bakery (from Marrickville) selling their famous spanakopita (cheese and spinach parcels) and true to form, crispy, hot and delicious!

There was a stall selling loukamades dripping in sweet honey too (and again line was long)! Also an ice cream van was in attendance and even Dutch Pancakes was there offering a Mykonos pancake, which looked liked strawberries and chocolate.

Inside the Civic Centre, there was a Playstation setup on the big screen with a few other games set up around the place. Although I understand that this is a way to entertain some kids and many would love to play a game or two on a large movie screen, in my opinion I just don’t think that this form of entertainment was necessary.

So this weekend the next festival is happening and it’s to celebrate the Indian/Nepalese community. It looks like it could be a delicious and colourful night!  Who's going?

Greek street food in the burbs - Kefi @ Kingsgrove

I grew up in the area.  I went to school in the suburb.  I spent most of my youth hanging out around here….Until recently, the suburb of Kingsgrove lacked a certain finesse.  It was a sleepy suburb with a pub, an RSL Club and a smattering of take away places, including a great fish and chip shop (for another post).  There was a local Chinese restaurant which is okay and a pizza place.   

Recently however, with the new development of apartments and retail space finally opened on the old pottery brickworks site next to the railway came a new wave of retail.  There is now a Woolworths and new cafes and the most talked about restaurant of late, Kefi Greek Tavern, offering what they like to call Greek street food and Kefi Souvalaki and Pizza Bar (which is next door).  David Tsirekas, of Perama and Xanthi fame, heads the kitchen as Executive Chef and brings a wealth of experience, expertise and an exciting menu. 

Kefi has been on the list since it opened late last year….and I finally got there…twice in one week!  The restaurant is spacious and light (also noting that it’s day light savings). The walls are panelled with old train sleepers, perhaps a nod towards the location and origins the building is built on?  Who knows, but I love it!  The other thing that I love about it is the open kitchen, where you can watch the team grill meats and seafood over the hot charcoal, prepare fluffy baskets of pita and  turn out some awesome desserts.

The first evening I was dining with the parentals (for my Dad’s birthday).  The menu is varied and offers options for all. The best way to try it all is of course sharing and at Kefi it’s ideal.  We select Octopus Toursi, BBQ Haloumi, Horta, Beef Short Ribs, Lamb Souvalaki and Yiayias Chips to come out as ready. 

tender tentacles

First up the Octopus Toursi arrived.  Served in a little cast iron pan, the baby octopus has been marinated in tangy brine of oregano, garlic, white vinegar and lemon.  Each bit is tender and delectable.  I am taken straight back to the Greek Isles and longing for more.  This would have to be the dish of the night for me.

salty haloumi goodness

 

Next came the BBQ Haloumi is served with an olive paste and honey peppered figs.  The saltiness of haloumi is perfect and it’s delicious with the olive paste but top that with honey peppered figs and I’m in heaven. Another stand out dish.
 

lamb sticks

The lamb souvalaki are charred and juicy sticks of meaty goodness. They have Horta available tonight, which is a wild greens with garlic, dill and lemon and olive oil.  Served hot these were okay, I think I was expecting something more lemony but accompanied the meal well enough.

wild, wild greens

 

A serving of Yiayias Chips are perfect.  These are old school comfort.  Crispy hot chips, dusted with oregano, good chunks of salty, creamy feta crumbled over the top and topped with a soft fried egg.  Now I understand why all the Greek kids at school used to love their afternoon snack! 

best chips ever

Our bellies are full, but there is one more dish to come.  That is the Beef Short Ribs which is marinated in beer, paprika, cayenne pepper, mustard, yoghurt and honey.  Big meaty ribs served on a plate with some greekslaw.  The meat literally fell off the bone.  So tender and so very, very tasty.

full off the bone

 

No dinner is complete without finishing off with dessert and we decide to all share the Caramel Baklava Ice Cream – vanilla bean ice cream, caramel fudge and baklava nuts.  So many people have mentioned this dessert and how good it is. I will admit this didn't wow me.  I was expecting a bit more of a crunch factor.  The vanilla bean ice cream is smooth and creamy but I found the pale caramel sauce not to my liking but can understand others enjoyment.

baklava not so crunchy

 

The following Friday found me again dining here and this time we were seated near the window that looks into the kitchen and grills. My kind of seating!

Tonight it’s all about catching up with girl friends and eating some great greek food (which we all love).  There may or may not have been some wine (and one of us had Sex with Kefi – more on that later).

more salty haloumi -mmmm

We start with a selection of meze and I highly recommend the BBQ Haloumi again and this dish is just as good as last week.  The saltiness of the haloumi tantalises my taste buds.  I love me so haloumi. 

Our table also has the tiropites, pillows of crispy filo pastry filled with feta, ricotta and kasseri cheese and the vine dolmadess which are stuff with vegetable and herb rice filling with avglemono sauce.  These are plump dolmades and the filling seems lighter than what I’m used to.  They are nice.

 

traditional mezze - cheesey filo pillows and fat dolamades

 

 

For our ‘main’ we dive into a plate of Yiayias chips – no need to say any more on this dish.  It speaks for itself and the fact that it’s another repeat dish from last week and a huge platter of Lamb Skaras, which is twice cooked lamb forequarter finished on the bbq and served with herbed lemon yoghurt and spiced lentils.  This dish is standout.  Pulled tender lamb and the lemon hints are just fabulous. 

gotta do greek style lamb

We also have a greek salad to go along with the main and it is filled with  creamy feta, black olives and sprinkles of oregano.

great chunky greek salad

One of us decides it’s time to have a cocktail (unfortunately two of us are driving including me…next time I’m opting for Plan B).  This is where things start to get a little loud, but all fun.  She considers Sex with Kefi, not being fancy free type of gal she asks the waiter who is Kefi before she commits.  Unfortunately the joke flies over our waiters head and it's a flop joke. 

fruity cocktails

Bantering with the waiters we end up with a glass of Mastika liqueur.  I was worried that it was going to trigger memories of fantastic nights out on Greek Islands with copious amounts of ouzo and horrible, hazy, sickening hangovers…but it didn’t.  It was surprisingly refreshing…As designated driver most of mine ended up in the glass of the solo drinker (on top of wine and cocktails, someone was having a great night….and we were feeling a little jealous!).

So full, but wanting to end with something sweet, we ended up with a selection of desserts including the special of the night, which is a awesome nutty baklava made by David that day served with berry and apple ripple vanilla bean ice cream (thanks to Steve and Con)…it was fabulous.  Although one of us is still not a convert (she doesn't like baklava). 

dessert dish of the evening

We also tasted the loukamades, soaked in spiced sugar syrup, crushed nuts and dusted with cinnamon powder which are fluffy and not overly sweet.  I usually find loukamades or doughnuts to doughy and dry.  These were fabulous.

mmm...doughnuts

After much persuasion and recommendations and a lengthy discussion over the difference between bougatsa and galaktoboureko we also end up with bougatsa, which is baked filo pastry with vanilla semolina custard served with vanilla bean ice cream.   The semolina custard is softer than what you would find in galaktoboureko but just as good.

 

this bougatsa is great!

Doggie bags in hand it’s near the end of the night and we are the last (reluctantly) to leave.  With offers of music turned up and some dancing were on offer, as tempting as it was, we headed off into the night….but it might just be on the agenda for next visit!

 

Gyradiko @ Bexley

Bexley.  My home suburb.  I grew up here.  It's a quite, sleepy suburb.  It has been struggling for years to keep business' open and parking is a nightmare not to mention the bottleneck and traffic jams that is Forest Road.

Saying that there are a few great little places opening up and hopefully they will be successful.  So, when I saw that a new place was opening I was intrigued.  Next door to the Greek Taxidi Restaurant, Gyradiko opened it's doors a few weeks ago.  Since the opening night there has been a continual line out the door and around the corner every night until late.  Everytime I've driven past it's pumping.

So, what is all the hype about? 

Well Friday night I decided to go check it out for myself.  I 'dragged' Mr C along too. Date night, new restaurant, food review and blog post - all thrown in together.

We are lucky that we get there relatively early and only have to wait about 10 minutes.  Families are crowding in and the few tables that the restaurant offers are packed.  Many people are getting takeaway this Friday night including us.

Huge slabs of pork are on the spit roasting slowly and the smell wafting through the restaurant is smokey and meaty and I'm drooling.  There are only a few offerings at the moment.  Pita or a Plate option and there is a combo option which includes a drink.  They will be adding further Greek options at a later date.

 

 

Gyradiko is selling traditional Greek gyros and I really do mean traditional. In Australia we loosely identify a gyro (o yeeros) with a doner kebab laden with lettuce, tomato, tabbouleh and sauce with beef, lamb or chicken. However a traditional gyro is served on a Greek style pita (fluffier than your typical Arabic donar kebab wrap) and either pork or chicken with onion, tomato and tzatizki sauce and fried potatoes.

There is a great production line happening.  These guys are run off their feet.

Pita is swiped with a lashing of tzatizki and laden with chips, tomato and onions followed by freshly sliced pork and in this case tonight chicken souvalaki

 

 

....this is then tightly rolled and wrapped in paper and then you pay and out the door within minutes.  As we are leaving the line has snaked outside and around the corner (at least a 30 minute wait from this point).

lines out the door

We get home and unwrap these babies.  As I sink my teeth into the pork gyros I am instantly transported back to my 5 weeks of travelling around the Greek Isles..where I ate a gyros every day.  Brings back some wonderful memories of Mykanos, the Mediterranean and some amazing Greek food!  The pork is just the right amount of 'fatty' and smokey and very tasty and the tzatiki adds a zingy punch.  I'm a fan of the pork gyro.  The chicken souvalaki gyro was okay..  I  will try this again and give it another chance...but I know I'll be going for the pork gyros again.

I can understand why they are so busy, being new and one of the very few places (maybe the only one) offering traditional gryos in Sydney.  They are definitely making a name for themselves and rightly so. 

 

all I can say is get yourself down to Gryadiko and test it for yourself.  Just be patient with the lines.  it won't disapoint.

 

I know I will be back very soon. 

My First Food Bloggers Dinner @ Alpha Restaurant

 

I have been invited to join fellow bloggers at Alpha , the relative new comer to the Sydney dining scene, next to the Hellenic Club on Castlereagh Street. Think marble dining tables, stone and light wood lined walls, fishing net inspired lighting and cane furniture and you get the picture. Peter Conistis has devised a menu that is based on traditional dishes with a contemporary twist. With a bar and open rotissere space along with the kitchen out the back you can get a glimpse of some of the slow cooked meats on offer.
 

fishing net inspired lighting

While persuing the menu we discuss what is best YiaYia's table (banquet style) or a la carte.  Amongst us are non-meat eaters, non seafood eaters and everything eaters, so a la carte is the best option for maximum coverage.  Food bloggers take time to choose their dishes, it's an artform that only other food bloggers can understand!

Pitta Bread

 

We choose pitta for 3 people and are given a mound of fluffy pitta, cut into wedges and served on a chopping board.  Hot and fresh out of the oven with hints of salt, garlic and herbs.  Perfect dippers! 

 

 

Organic Chickpea Hommous, Tahini, Garlic, Extra Virgin Olive Oil

 The hommous is creamy and smoothy with crunchy chickpeas scattered on top.  The black drizzle we can only assume is squid ink. As far as hommous go it's a good one.


2010 Kir Y ianni Akakies Sparkling Rose Amyndeon

 Keeping in theme for the evening Swah and I decide to sample the Greek sparkling Rose.  I'm delighted!  There is a hint of sweetness to the rose and it's refreshing.

Barrel Aged Fetta Tou Fourno, Chilli, Roast Garlic, Oregano

 

This fetta dish as a last minute choice because we specially asked for the halloumi (which is not on the main menu and only served on the YiaYia's table menu.  We were flatly refused in no uncertain terms that we could order this unless we had the banquet, so we opted for the fetta.  This dish was delicious.  The fetta was soft and gooey warm and the pool of olive oil laces with oregano, garlic and a hint of chilli from the roasted whole chillis is wonderful, sopped up the the pitta bread.  That chilli had a bit of a kick to it. 

 

 

 

 

Octopus Twice Cooked, Spinach, White Beans, Red Wine Vinaigrette

I was looking forward to this dish.  I love octopus and was hoping that this occy was as tender and juicy as promised.  I wasn't disappointed.  I had a long tenticle and it had a slight char on the outside, but it was tender and soft on the inside.  The white beans had absorbed the olive oil and falvours of the vinaigrette. 

 

 

 

Wild Greens, Chilli, Garlic, Olive Oil

Token greens are yummy.  Wild greens are in fact called Horta in Greece.  They grow in the fields of Greece in Autumn (usually after the rains).  The taste is a cross between spinach and bok choy with a grassier undertone.  Anything in chilli, garlic and olive oil is going to be tasty.*

Slow Roasted Lamb Spare Ribs, Thyme, Honey, Ouzo Glaze

Tender, smokey sweet lamb!  The meat literally fell off the bone as you picked it up. Good charring on it and melt in your mouth tender.  The carrot puree was good too. 

 

Spannakopitta, Spinach Pie, Leeks, Fetta, Dill

Not your traditional triangluar shaped patries this was a whole pie!  Flaky filo envelopes spinch and lots of salty fetta cheese.  There is a definite hint of dill.

Don't you just love the pie dish.  Loving the serving dishes and plates

 

 

Cabbage Salad, Kohlrabi, Graviera, Balsamic

 

I wasn't sure what to expect with this dish.  It sort of seems out of place on the menu.  However, it was refreshing and the parmesan was great with it. 

 

 

Spit Roasted Kurobuta Pork Kondosouvli, Greek Spices, Red Wine, Lemon, Oregano

 

 

 

 Loukoumades,Greek Doughnut Balls, Spiced Honey Syrup, Candied Walnut Ice Cream

I think we were all sold on the loukomades before we even ordered the rest of the meal.  These are a big portion of small mouthful of doughy puffs.  Unfortunately they are to doughy and spongy.  The candied walnut ice cream is fantastic.  Creamy and smooth with little crunchy balls of toffeed walnut pieces.  I'm not a walnut fan but I am an ice cream fanatic!

Galaktobouriko with fresh rasperribes and honey with a fig/mastic sauce.

 

The Galaktobouriko was the special dessert of the night.  Our waitress mentioned she couldn't pronounced it and tried to describe it.  her description really didn't match exactly what it turned out to be.  I realised what it was as soon as it came to the table - but I couldn't remember the name (or pronounce it either!) -until this morning when I doubled check the name!

 

It was a dense custard with filo pastry and the raspberries were fresh and tart with a slight sweetness to them.  The honey drizzled on top was good.  The fig sauce was light and very tart, we all agreed that their could be mastic in the sauce and it left a weird taste on the tongue.

 

 

 

I enjoyed the meal overall.  Most dishes I would order again except perhaps the dessert.  The generous portion sizes are a big plus, particularly as they are designed to share.  The most pleasurable part of the evening? Meeting fellow food bloggers. Absolute delight ladies, thank you for inviting me to join you.

 

 

 

*you may find it hard to find wild greens in greengrocers, however the summer version of wild greens in Greece are farmed and are the same as Chinese greens (with the red tinge) and can be found in Asian supermarkets.