Our Test Kitchen: Greek food culture meets challenge & triumph
After this winding journey of learning and discovery, we're proud to say that our kitchen team can now truly capture the flavorsome essence of Greece in every dish. It hasn't been easy - working out just how much seasoning was needed was a bit like solving a delicious mystery! But at last we've got there: each plate is prepared with respect for traditional recipes and flavours. Whether its slow-cooked succulence, sauces simmering for hours or aromatic ingredients, it will take their flavor game off the charts.
Our Spanokopitta which may look like a humble spinach slice, is so much more than meets the eye. Spinach, fetta, parmesan and mozzarella come together with a good handful of dill and other goodness to result in a rich earthy flavour.
At the heart of our menu is a dish we’re proud to call ours – Soutzoukakia, an unforgettable lamb experience. Rich, tender lamb meatballs paired with our homemade tomato sauce that's been simmering for 7 hours - it'll make you feel as if Yiayia herself has cooked this deliciousness up. With fragrant seasonings of fennel and oregano mixed in? No wonder it's one of the most popular items on the menu.
Our latest taste sensation, Ouzo Prawn and Squid Saganaki, is taking the Elaia Greek kitchen by storm! Inspired by our own Koumozo Ouzo and traditional Lenten recipes - this dish has been a hit with guests loving every mouthful. We’re sharing our recipe so that you can experience all of these delicious flavours at home as well. So grab yourself a 'saganaki' (Greek for pan) a bottle of Koumozo Ouzo and get creative. Don't forget to share your pic and tag us in #elaiaathome on Instagram, so we can all see your Elaia Greek at home creations.
click here for Ouzo Prawn & Squid Recipe
#elaiaathome
Our son Jorge who now lives interstate took the #elaiaathome challenge very seriously and had a crack at cooking this delightful dish himself. He couldn't wait to send us a pic of his creation. He was our recipe tester so we know it works although he may have used more ouzo and perhaps enjoyed a shot or two while making it.
