What a treat to have Chef Asimakis Chaniotis of London's Pied-a-Terre restaurant, guide us through our baking basics in Lockdown, this time with a quintessentially Mediterranean flatbread – crisp on the outside, soft and chewy on the inside. Ingredients: 570gr bread flour 340gr of very ripe tomato juice (or water if you ...
Read moreWhen the great Corona Chronicles will be written stress-baking will surely feature as the coping mechanism of choice. Anna Roins on why she turns to her oven for quality mother-daughter moments and a sense of normalcy in the midst of the Corona chaos. At the time of writing this, coronavirus-related illness had killed over a t...
Read moreRemember the good old days when your first stop was your morning coffee run? Since the coronavirus took over our lives, and our caffeine rituals, we have been reduced to playing wannabe baristas in isolation. Say hello to Dalgona, the viral (!) whipped coffee sensation inspired by a spongy toffee in South Korea that is sending the confine...
Read moreThe one thing we can be sure of is that this period in isolation will teach us a few precious life-skills, and most of us will end up becoming better cooks! Chef Nikos Karathanos suggests comforting recipes, easy enough to follow, whether you’re a seasoned home-cook or a kitchen-shy novice. Don your aprons, and succumb to the indulgent, t...
Read moreMake the most of the lockdown and try and master a few classic Greek desserts. Private chef and culinary expert, Christina Vlahoulis, is spending quality quarantine time in her Athens kitchen, whipping up a storm of Greek delights such as the always classic baklava. It’s time to face your fears of phyllo and dive head first into this baki...
Read moreMichelin starred chef Asimakis Chaniotis is currently quarantining far from his Charlotte Street London restaurant, in the western suburbs of Athens. For Greek Independence Day, he shares his personal recipe for the March 25th traditional dish of cod & skordalia. Ingredients: For the cod: 1 side of salted cod washed an...
Read moreRita Wilson famously described Greek Easter with the words, “We don’t do bunnies. We don’t do chocolate. We don’t do pastels. We do lamb, sweet cookies, and deep red.” The lamb is roasted and is not chocolate, the sweet cookies are called Koulorakia and are twisted like a braid, and our Easter eggs are dyed one colour only: blood red. Ins...
Read moreIn another life, until a few weeks ago, he used to cruise the high seas and notch up frequent flier miles as the Director of Hotel Operations for Global Maritime Cruises. Quarantined at home, Elian Clauss now hosts his virtual apéro soirées concocting corona cocktails! All it takes to craft cutting-edge cocktails is some imagi...
Read moreWe know Greeks were one of the first cultures to produce wine, but just how early did beer come on the scene. In her series on Food and Drink in Greek Archeology, Holley Martlew investigates. This has been one of the riddles of early Greek civilization -- until recently when state of the art scientific analyses were applied to...
Read moreElena Panayides rounds up the coolest watering holes where the city's hipster set hang out. Couleur Locale As the name suggests, this is where the locals go and many of them still aren’t in the know! Located in the Normanou alleyway off Ermou Street, you’ll hesitatingly enter an antique furniture shop. Past the dusty tables and...
Read more“Kerasma”. You either have it … or you don’t. Athens Insider’s John Carr explores the very Greek phenomenon of the free pudding! It happens all the time, even through the big bad Greek Crisis. You drain the last of your erythro house wine to wash down the last of the fish, squid, dolmades, bifteki or what-have-you, and raise y...
Read moreIf you haven’t found time yet to road-test Simul at Kolonaki … we have just this to say: Make Time. Simul's minimal, chic and beautifully-lit space, combined with the venue’s ample natural light, all adds up to a chill, relaxed mood. What feels really fresh about this likeable venture from chef Nikos Thomas though is his “Mix ...
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