IT’S ALL GREEK
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!