Souvla filled pita (Photo: Courtesy of Zeus)
What do you get if you combine a restaurant named Zeus, a co-owner called Costa and skewers of meat, or souvla, slow-roasted over hot flames? Answer: an innovative Greek street food venue that has customers queuing outside and the intoxicating aroma of char-grilled meat wafting along nearby suburban streets.
Zeus opened just four months ago and already has a cult-like following. The sleek interior, where just about every table is full and an infinite queue of customers order souvla to go, says this is not beginner’s luck. Continue reading
The stars are aligning, and in a irresistibly Indian kind of way. Six months ago I was sent on a food-writing assignment to India with British chef and television personality Anjum Anand; a friend recently gifted me a ticket to an Indian film called The Lunchbox starring, you guessed it, Indian food; I’ve just been asked to review a batch of Sydney-based Indian restaurants; and Anjum’s Quick & Easy Indian recently landed on my desk for review. It’s a tough life, but I’m coping – one curry at a time.
If like me you’ve coveted Tessa Kiros’ cookbooks for some time but have never bought one, for whatever reason – a moratorium on new cookbooks compounded by lack of shelf space, in my case – then this talented lady is one step ahead of you.
Kiros’ latest work, The Recipe Collection, is a celebration of her published works to date, including the poetically titled Falling Cloudberries, Apples for Jam, and Piri Piri Starfish.
This pretty, pink, floral hardback dips into myriad cuisines, including Italian, Greek, Portuguese and South African, from countries in which Kiros, of Finnish and Greek Cypriot heritage, has either traveled or lived.
It’s a lovely journey to be swept along on: so far i’ve traveled to Venice (spaghetti with tomato and scampi), South Africa (prawns with lemon, piri piri, garlic and feta), Portugal (roasted octopus in red wine with potatoes) and Finland (fish pie) – pretty much losing myself in the seafood chapter, as you can see. Continue reading
To all the Thai food enthusiasts out there who like to precede the eating of this dynamite cuisine with the paste pounding, spice grinding and hours of preparation that it generally requires: hold onto your knickers because here’s a cookbook that is potentially going to blow them right off. Continue reading
Surjit Singh, of Surjit’s Food Plaza, in Amritsa, India (Photo: Aparna Jayakumar)
Surjit Singh likes bold colours. From his deep-red turban to the purple wall in the kitchen of his restaurant in Amritsa, capital of the Indian state of Punjab, colours are an extension of his exuberant character.
When a photographer from our group went into the tiny kitchen – on display behind glass at the back of the restaurant – Singh was there in a flash.
His impromptu photo shoot performance included plunging metre-long skewers of chicken into the tandoor oven, pulling out others loaded with charred meat, shoving his subordinates out of the camera shots, smiling and working the shoot like a supermodel.
But his unstained shirt told the real story: Singh doesn’t spend much time in the kitchen. Not any more. Read the full article here.