Confessions of a Restaurant Owner
Yiassou today I'm diving into a dish that’s close to my heart and brings a touch of Greece to our homes - Yemista, also known as Greek Stuffed Vegetables. But first, let me share a little confession as a restaurant owner.
My Culinary Confession
I have a secret to share: I'm not naturally gifted in the kitchen. Unlike my mum, my late older sister, and my two sisters-in-law, who can effortlessly create culinary masterpieces while surrounded by an audience, I have a different approach. For me, cooking is a meticulous process, fraught with planning, anxiety, and a touch of panic. I find myself planning the most ambitious recipes. Then, as the event approaches, a wave of anxiety hits me harder than a double shot of ouzo. Picture this: the doorbell rings 30 minutes early, and it's my mother-in-law catching me mid-mop, screaming at everyone to hurry up. Thank goodness for the Greek tradition of guests bringing a plate; it may be the only reason we end up eating anything at all!
Yet, despite the stress and chaos of my cooking adventures, there’s a moment that makes it all worthwhile. With a gin and tonic in hand, I eventually relax, looking around at my family, who are all talking over each other, laughing, and sharing stories. It’s in these moments I realise I actually enjoy the cooking and having people over but need to get over my need for perfection and when cooking for friends and family, it's all about getting together. So perhaps choose less complicated ambitious recipes Ritsa?
What I Cook When I'm Cooked
So today, I’m going to share with you my recipe for Yemista—Greek Stuffed Vegetables. This recipe from George from Its All Greek To Me is my therapy food, my go-to when my brain is overloaded, and my body craves Greek wholesomeness. It’s quick to prep but slow to cook. However in true Ritsa style, I take my sweet time to prep as I like to give myself a whole day to potter around with the kitchen to myself and reset. The vibrant colours of the vegetables, the nostalgic smells that take me back to my mum’s kitchen, and watching the vegetables caramelise bring me an indescribable joy. Yes, I even eat straight from the dish! I also throw in potatoes cut into wedges as they absorb the flavours of the rice and vegetables. And any left over rice can be placed in the baking dish along with the vegetables.
Yemista is perfect for dinner parties as it can be made a day ahead and reheated in the oven on the day. Or, if you’re a kitchen whizz, you can whip it up fresh on the day. Go you!
Drink Your Way Through Greece This Winter at Elaia
For those of us staying put this year and braving the Aussie winter, I've organised some very special wines from Santorini, Peloponnese, Kefalonia and Corinth. All outstanding wine making regions and can't wait to share with you. We also have in stock Mythos Beer from Greece that goes down a treat with our Greek dishes.
New Additions to Our Takeaway Menu
For those moments when cooking at home isn’t an option, or you don't feel like 'peopling' and dining out, we’ve got you. To our breakfast menu we've added the Greek Scrambled Eggs, Vegetarian Breakfast and Elaia Breakfast. To our All Day Menu the Slow Roasted Lamb, Calamari Pasta and Lamb Pizza and Greek Meatballs. Not officially on the Takeaway Menu but we are happy to accommodate as a takeaway is the Eat Like A Greek Feast and the Greek Meat Plate. Those extravagant dishes are available pick up only. Call us on 63313307 to order for pick up or Uber Eats for delivery.
June Kitchen Opening Hours
We will be closed on Monday 10th June for the Kings Birthday Long Weekend and planning a Pop Up Sunday sometime in June. We'll let you know as soon as we have date confirmed. Otherwise Kitchen Opening Hours are:
Monday and Tuesday 8.00am - 2.30pm
Wednesday to Saturday 8.00am - 8.00pm
Walk-ins are welcome but we do fill up fast this time of the year so if you prefer an indoor table, we suggest you call ahead to book. Otherwise bring a coat and enjoy alfresco in our outdoor dining area under the heaters.
Have a great week, stay safe, eat well and look forward to seeing you soon.
Ritsa & Perry Nicholas