Home Larder Ingredients Kythira Fleur De Sel 500g

Kythira Fleur De Sel 500g

The rugged, wind-whipped island of Kythira, which sits midway between mainland Greece and Crete, is famed for its sea salt, which is created naturally on the rocks when sea water evaporates in high summer. This fine fleur de sel sea salt is hand-harvested by locals from natural rock pools, or pans, throughout August before ‘salt season’ ends. It is considered some of the best salt in the world, rich in magnesium and potassium for improved immunity and completely wild and unprocessed. A dressing salt to show off the full flavour of fresh seafood or to draw out the richness of just-sliced tomatoes.
Unit Price £18.00 / kg
Net content: 500g

Packaging: Compostable paper bag

Suitable for Vegetarians and Vegans

Ingredients: Sea Salt

Typical ValuesPer 100g
of which Saturates0g
of which Sugars0g
Use as you would a quailty olive oil, to finish fresh foods and bring out their best flavour.

Just before their summer residency at Maltby St. Market, things are getting hectic in Hungry Donkey's kitchen.

However, Tziovi the Chef, shared with us his simple but essential recipe for the best dish of the season: Greek 'village' salad.

This is a version of the dish we've been serving ever since opening and exactly how my mom still cooks it in Istanbul.

Unlike the common mücver this one has lots of fresh garlic for a more pungent flavour and therefore shares similarities with öcce fritters of Antep (a province in Southeastern Turkey).

Gemista is the quintessential summer Greek dish! A staple of the Greek family table, Gemista day was a special day for us kids. Beautifully stacked in the roasting tray, there was a silent honour code on how to serve them, and how many roast potatoes go with each serving.

A great combination of all things Greek, the marrying of simple fresh herbs, vegetables, rice, and olive oil creates such a healthy and flavourful dish, that can be eaten warm, lukewarm and even cold. We firmly believe that Greek cuisine is the world’s best secret for Vegans, and Gemista are the best example of why that is so!

Enjoy the subtleties of cooking Greek food with this recipe that makes it much more than a simple trip to the supermarket. 

It’s all about the series of small rituals from the choice of olive oil you use, to the asparagus you get from the farmers market that bring out the flavours in the food.

Don't forget the wine pairing...

John's recipe creates a richness and roundness with the potatoes (which loves a higher alchohol volume). The anchovies add pungency and boiled eggs demand fruit in abundance. This is a hearty meal with balanced richness, that matches perfectly with full-bodied white wines.

Try the Aidani from Santorini if you like a bone dry style with a maritime aromatic profile.  If you like the roundness and fruit side of the dish go for Vidiano from Crete.  Or for a rosé try, Alpha Estate and Ousyra.

We would suggest that you avoid full-bodied red wines with this dish, or with anchovies in particular.

If you are making asparagus on its own, its subtle and persistent aromas, is divine with our Sauvignon Blanc from Amyndeon and all fresh medium body white wines.


It's much more than a trip to the supermarket when it comes to Greek food.  There are a number of small rituals involved, including the olive oil from your uncle's grove, the fresh cheese your mother brought last week while removing the one she brought a week ago, which she would then turn into little fritters and bring around on her next visit while castigating your wastefulness.  It’s harvesting wild asparagus for such a brief period of time that it barely lasts a full lunar cycle. There will always be someone coming after you who shouldn't go empty handed, so you should never take everything you find.

It's your clumsy attempt at making your own marinated anchovies in a jar topped with olive oil, long forgotten. Self sufficiency will have to wait, your wife said after trying them, as you felt your ears turn red as if they were crimson sails prepared for battle.  And finally a trip to the supermarket for some potatoes and eggs, or a beloved weekly trip to the “laiki”, the farmers market, which to my unorthodox Albanian mind, has come to replace the Sunday mass in both affection and devotion for many modern Greeks.  Or if you live in London, you could go to Spa Terminus market and let the Maltby&Greek team enact the various parts like true pros.

With a honey & red wine vinegar dipping sauce laced with copious amounts of Greek Oregano and Black Pepper!

Continuing our series of recipes from The Delicious Legacy Podcast host Thomas Ntinas

I know it sounds a little bit Asian this dish! Garlic, ginger, pork and prawn, fish sauce...! Surely it's Vietnamese right?

Well, I've always found the far Eastern cuisine very interesting, fragrant, complex yet delicate. The ancient Mediterranean cuisine from what has survived in texts, seems to have very similar tones woven into it.

A recipe inspired partly from Apicius (the oldest surviving Greco-Roman cookbook written sometime in the 4th century CE but based on recipes from at least the 1st century BCE), partly from Archestratus (the Greek Sicilian gourmand who according to a legend “circumnavigated the world to satisfy his hunger”), partly a need to create something when I needed 'finger food' for an event. Of course, this dish, with the use of vine leaves, is firmly established in the modern Greek kitchen and also all over eastern mediterranean. Vine leaves are edible, succulent, delicious and used for stuffing since Classical times (or even before that!)

Tzortzopoulos Estate, Kythira, Ionian Islands

Astarti is based on the island of Kythira and has been involved in organic farming since 1992, when Harry Tzortzopoulos returned to his forefathers’ island after university to take over his family’s olive groves. Organic farming and environmental awareness are at the heart of the Astarti philosophy, and they channel this into developing sustainable local produce and maintaining an active participation in the protection of the Kytherian land through ethical collaboration. Apart from their olive oil, they hand-harvest fine sea salt from the rocky shores of the island.

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