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London Greek Wine Festival 2017 is upon us | 13th & 14th October

For the 3rd year The Greek Larder organises a celebration of Greek wine and food, where we get together at West Handyside Canopy in Kings Cross, taste and discuss wines and understand everything from origins, indigenous grapes and their characteristics, terroir and the stories behind each winery.
All the above are happening in a jubilant atmosphere with Greek food, music and dance in the background!

So, if you are the curious, the professional, the discerning or just the casual visitor who enjoys being close to Greek wine, this festival is for you.

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What does real Greek yoghurt taste like?

Greek yoghurt has become a bit of a victim of its own success, resulting in a huge range of pots-of-supposed-creamy-goodness now available, with varying degrees of authenticity, and goodness.

 

As you might suspect, Greeks don’t actually call it ‘Greek yoghurt’, they call it straggisto, which just means strained. And that is the key to what makes this yoghurt special – the straining removes some of the whey (mostly water and sugar) leaving behind that concentrated, thick, creamy-yet-tart centre, full of proteins, nutrients and fat (not the daemon after all). The horrifying thing is that a lot of the Greek or ‘Greek-style’ yoghurt you find in the supermarket has skipped the step of straining (which defines it as Greek yoghurt) and instead various thickeners have been added to plain yoghurt in an attempt to emulate the consistency, while saving money (all that weight lost through straining...).


A herd roaming the hillsides of southern Evia – Courtesy of West Essex Ramblers

Another, almost universal, fact is that commercial Greek yoghurts are made from cow’s milk. Cows aren’t very common in Greece and there are very few pastures for dairy herds to roam. What you do find is herds and herds of sheep and goats roaming the rough, mountainous terrain, chewing on the grasses, flowers, herbs and bushes growing amongst the rocks. So a real Greek yoghurt is going to be made from sheep’s milk or goat’s milk, or some combination of the two (like most Greek cheeses, including feta). As you would expect, apart from the various health benefits over cow’s milk, all that wild pasture will come out in the milk.


Goat food – Courtesy of West Essex Ramblers

We have been lucky enough to find a cheese and yoghurt-maker in Greece who really cares about quality, traditional methods and the provenance of his produce. Apart from their incredible barrel-aged feta (more on which another day), they produce real Greek sheep and goat’s milk yoghurts.

The milk all comes from the island of Evia and specifically from the south, in the area around Karystos. It is a remote and wild region, with very little human intervention. The flocks are made up of indigenous breeds, which are adapted to the rugged terrain and are, therefore, small-bodied and low-yielding, but produce far-superior quality milk, full of the flavours of the Greek countryside on which they roam. All the flocks are free range and are organic in practice and in the process of certification. The milk is then completely hand-made into strained yoghurt using traditional methods and absolutely no additives or preservatives. The result is an almost overwhelming range and depth of flavour and a non-homogenous consistency that will keep you coming back for more.

 
The local Karystos goat – Courtesy of West Essex Ramblers

The only place to try the yoghurt currently is at the Hungry Donkey in Spitalfields, who are serving it for breakfast or pudding with delicious Cretan honey, fruit and nuts. Or you can buy it directly from our website, every Tuesday (when it arrives fresh from Greece).

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Friday Dining Club

Every Friday, we set the tables, wear our aprons and we are waiting for you for simply cooked food based on the best Greek produce and a wide list of wine and beers.
In the relaxed environment of our arch at 76 Druid St, we will aim to bring back memories of homemade, honest food as we ourselves like it.
So, come along, have a glass/ bottle of wine and lets welcome summer with dear culinary experiences.

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Greek Food and Wine weekends

Spring is here, as well as new food products and energy in M&G team.
Despina Siahuli is doing her magic and she cooks for us, laughing and singing.
We are pairing Despina's dishes with an extraordinary wine list from producers across Greece.
And we are waiting for you every Saturday and Sunday 11:00am-4:00pm and very soon on Friday evenings for one more culinary trip at Maltby Street Market.
That simple.

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Greek street food calling at Maltby St Market!

We are souvlaki lovers, we have to admit it.
So it is with great pleasure that we are hosting our friends 21 Bateman St, Soho Souvlaki House, at Maltby St Market every Saturday and Sunday in February, 11am - 4pm.
Come and warm up your souls with the best comfort food in town paired with fine Greek wines. 
Και θα μας θυμηθείτε.

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