IT’S ALL GREEK

Herald on Sunday - - LET’S EAT - De­laney Mes

Ire­ally be­came pas­sion­ate about cook­ing when I was fin­ish­ing univer­sity in Welling­ton a num­ber of years ago. Flat­mate Theo was a chef, with Greek Cypriot roots, and we would cook to­gether and talk about food all the time. He taught me a lot and af­ter he moved over­seas, my in­ter­est and love of cook­ing grew and grew.

He’s back now and has opened his own Greek restau­rant in Welling­ton, called Oikos, which means home. I’ve eaten there a few times and been re­minded how much I love the flavours of the Mediter­ranean. As a re­sult I’ve been re-in­spired to go Greek in the kitchen: lots of lemon, gar­lic, mint, and olive oil. The flavours lend them­selves so well to spring — ev­ery­thing is fresh and tangy, and go equally well with slow-cooked lamb, some quick-fried haloumi, or some chicken skew­ers. It’s nour­ish­ing food that packs a lot of punch, so get your herb garden back in ac­tion and ex­per­i­ment. Happy spring!

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