A new Greek Wine tradition

A new spirit of authenticity is emerging from Greece, as a next generation of winemakers return to forgotten terroirs and local grapes, to express powerful, progressive sentiments. We have chosen three young wines from our recent travels that express a new kind of tradition. In the UK for the first time, they are a taste of what is to come over the next few years.

FOS premium Greek mastiha liqueur- a story and a cocktail

The prime ingredient of FOS Mastiha derives from the resin of the Mastiha tree, also known as the crying tree.This rare tree is grown and cultivated exclusively on Chios island, unable to take root anywhere else in the world.

Tinos wind, sea, sun and soil in a bottle.

Jerome Charles Binda, the owner and winemaker of Domaine de Kalathas, tames Tinos' elements and shares insights on each one of his magnificent natural wines and pairs them with fresh myzithra, sea urchin shots, barbounia and lamp "paidakia" chops

Dolmadakia (stuffed vine leaves) - Recipe and reflections

Here is a totally back-to-roots recipe that we got inspired by those gorgeous organic Marianna's vine leaves (guess what, you can find them here).

The recipe came from several sources such as internet, mum's phone advice and our in house M&G chef. And then, while cooking memories came in from yaya's kitchen such as wrap loosely, place tidily and circularly the dolmadakia in the pan, cover with a plate.
While following the above recipe map step by step, I realised that preparing doladakia is a pleasantly slowing down activity that didn't allow checking phone/ M&G inbox but actually gave space to focus and mindfully chop/ smell/ wrap.
And yes there were reflections on women spending most of their time wrapping in different types of  leaves rice, minced meat (husband's?) and their lives at the end, but some times it really doesn't hurt to slow down and just wrap- it is messy and it is fun. 

Here is the recipe: 

  • 250g vine leaves
  • 2 bunch spring onions, finely chopped
  • 1 onions, grated
  • 250g short grain white rice
  • 1/2 bunch parsley, finely chopped
  • 1 bunch dill, finely choppe
  • 1/2 mint or basil, finely chopped
  • 1 cup extra virgin olive oil
  • 1 1/4cup boiling water
  • juice of 1 1/2 lemons 
  • zest of the lemons
  • salt, pepper

We wash and drain the vine leaves.
We set a large pan over medium heat and add 1/4 of the olive oil. Once hot, we add the onion and cook, stirring occasionally until softened for 8-10 minutes.

We add the rice and cook, stirring constantly, for 4 minutes. We add 1 cup water and cook for 5 minutes. We add the spring onions, dill, parsley, and mint and  remove from the heat and season with salt, pepper and lemon zest. We set aside until fully cooled.

We place 2-3 vine leaves on the bottom of a large pot and the used lemons to avoid burning of the dolmadakia and to add extra lemony flavour.

We place one vine leave at a time on a plate (bottom-side up with the glossy side facing the plate). We place a generous tablespoon of filling in the center of each leaf, then fold the left and right sides over the filling and last the tip of the leaf. We place the roll, seam side down, in the lined pot in a circular manner. We continue with the remaining leaves and filling, placing them tightly together in the pot and continuing onto a second layer as necessary.

We place the pot on the stove and add 1 13 cups boiling water, the lemon juice, and the remaining ½ cup of oil. We bring to a simmer over medium heat, then lower the heat to medium-low and cover the pan; we cook until the rice is tender and the leaves are very tender, about 40 minutes.

We serve the dolmadakia with a topping of slices of lemon, capers, spring onions and dill , with pieces of smoked eel or with Greek strained yogurt.

They look wonderful on a Sunday family table and paired beautifully with Mylonas Malagouzia.

p.s. Many thanks to Miranda for saving the day and bringing in the onions..


Greek Feast at The Cleveland Arms | Saturday 21st October

We found the most beautiful pub in London and we are throwing a Greek food and wine celebration.

This Saturday, 21st of October we are teaming up with Cleveland Arms in Paddington for a Greek feast, as the first of a series of events at the pub.
The recently renovated pub is stunning, so the atmosphere of the venue is a tick.
And then there are our products (food, wine- tick) in a menu that we and chef Finlay Logans have been working on for a while and we are sure it will be executed with virtuosity and a twist, paired with a wine selection curated by us (tick).
Here is the menu:
It starts at 7:30 and is £35 for a three course meal.
You can book for the event directly here:
Hope to see you all there!