My husband thought he’d capture what, “Afew things from the shops” looked like 🤣.

1. The reason I’m so passionate about Greek cooking is because it keeps me closely connected to my heritage. I want to encourage people to cook where they come from, introduce the younger gen to cultural flavours and pass down the recipes our grandparents and parents brought us up with 🙏.

2. I’ve been cooking since the age of 12. My mum went back to work and food was no longer waiting for us after school. So I decided to get food started for her when she got home. The first thing I ever cooked for my family was, Ψαρόσουπα (fish soup). I continued to cook for my family up until the day I was married and moved out ❤️❤️.

3. I spent four years at National Art School practicing as a Ceramic artist 👩🏽‍🎨🏺. I mastered a technique called Reduced Lustre that began in the 9th Century AD in the Middle East. I’m also a painter, drawer and high school Visual Arts teacher 👩🏽‍🏫.

4. It took me almost two years to get the one macaron recipe correct. For anyone learning, the secret is not in the recipe but in your method 👌.

5. It’s difficult to be a practicing ceramic artist in suburban Sydney, I’d have to live in the Southern Highlands to perform ceramic firings. This is why cake has become my new art form temporarily 🎂🧁 🍰. A mix of food an art? Yes please 🤩🤩.

 My husband thought he’d capture what, “Afew things from the

Lentil and trahana fritters inspired by our very favourite

_petretzikis . Watching his journey travelling in Lefkada and other parts of Greece, exploring many areas and their specialties inspired me to create something similar to one of his recipes. If you know me you know I love my fritters! This here is a variation of his recipe using the trahana and lentils as the base for the fritters I created today.

1 handful chopped mint, parsley and dill.

1/4 cup of aquafaba (canned chick pea water or you can use two eggs).

Check out my highlights to follow the full method to create these crispy, crunchy and soft fritakia 🤩.

 Lentil and trahana fritters inspired by our very favourite

Cooked in red wine vinegar till soft, then grilled for a beautiful char🔥served with a splash of fresh lemon juice 🍋.

 Greek style octopus 🐙. Cooked in red wine vinegar till

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red sauce 🍅🍅.

Simple ingredients that make such a great side dish or main meal if you love pasta like I do 🤤.

4 cups of water – you may need additional.

In a pot over a medium-high heat, add the olive oil, onion and garlic and sauté for approximately 2 minutes or until soft. Add tomato, bay leaves, oregano, water and bring to the boil.

Once the ingredients have come to the boil, turn the heat down to a medium heat and add the kritheraki (depending on your pot, you may need to frequently stir if it is a not non-stick pan). Add salt and pepper and cook for approximately 15-20 minutes or until the kritheraki has cooked through. During the cooking process the sauce will become thick, if it becomes too thick before the kritheraki has cooked, you will need to add additional water.

When ready, serve immediately as manestra tends to thicken as it cools 🍅🍅.

 Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 .

Our family has a little tradition. Each time someone comes back from an overseas trip, we make beautiful egg lemon chicken soup for them to come home to.

Such a comforting dish, we believe it nourishes the body.

It’s Greek chicken soup for the soul. .

 Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕.

We always have a variety of mezzedes on our table. Olives, taramasalata or pickled veggies to name a few. This would have to be one of our favourites. It’s brilliant alongside dishes such as Spanakorizo and Fakies and many more.

1:1 quantities water and white vinegar. Depending on the size of the jar you’re using.

Enough olive oil to cover the surface of the jar once filled with the octopus and the pickle.

Add your washed, tenderised and uncut octopus to a pot along with water over medium high heat. Cook with the lid on for about 1 hour or until the octopus has softened. The octopus will release its own water as well which is why you don’t need much.

Once it has softened, remove from the pot and cut the legs of the baby octopus or if you’re using a large octopus, cut the tentacles into chunks and set aside. Once octopus has slightly cooled add it to your sterilised jar along with the carrot, celery, garlic and oregano.

Combine the water and vinegar and bring it to the boil. Whilst hot, pour the liquid into the jar of octopus and vegetables and pour a layer of olive oil approximately 1-2cm thick over the surface.

Seal your jar and  allow it to cool before placing it in the refrigerator. Allow the octopus for pickle for a week before opening.

Enjoy as a meze and eat within 10 days 🐙.

Note: the octopus might produce a jelly like substance when served straight from the fridge, this turns back into liquid at room temp.

 Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

Super simple and sooo comforting. A winner every time, we absolutely love it. Don’t forget the bread! 🥖.

1 organic vegetable bullion cube (you could also use vegetable or chicken stock).

Note: You can add the pumpkin two ways to your soup. Roast it with a drizzle of olive oil until caramelised and charred or add straight to the pot raw. I’ve tried both ways and love each outcome.

Add olive oil, onion, garlic and chilli to a pot over medium heat and sauté till soft.

Add pumpkin (roasted or raw) along with potatoes, bay leaves, bullion cube and water (as much as you need to just cover all ingredients in the pot).

Continue to cook on medium high heat until potatoes start to soften, break down and water starts to thicken. Remove bay leaves.

Use a stick or stand blender that is safe to use with hot contents to blend all ingredients (if you’re using a stand blender, be sure to portion each batch ensuring you don’t overfill your blender).

Once blended, if you feel the consistency is too runny or watery, return soup to the heat and cook stirring occasionally to allow excess water to reduce until you’ve reached your desired soup thickness. Check for seasoning and enjoy! 🧡🧡

 Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

I’m not going to claim it’s perfect but I’m finally glad this method worked for me as I haven’t had much luck in the past 🤤. Tonight I made pumpkin risotto for dinner, I’ll try my favourite next. Seafood! 🤩 🦞 🦐 🐟. Here’s the recipe 😘.

1 1/2 cups arborio rice (I used short grain).

Alternatively, you can use fresh chicken or vegetable stock instead of the stock cube dissolved in water. Head to my highlights to watch the full method 🎥.

 I’m not going to claim it’s perfect but I’m finally glad

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A beautiful array of spiced vegetables cooked in a tomato sauce with a sweet potato topping.

And as promised, here is the recipe ❤️.

I’ve added the method and tutorial of how to use these ingredients to my stories! Enjoy, καλή όρεξη!! ❤️❤️.

 🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup.

Yep, I know. To some it’s an abomination! To take this loved Greek dish and turn it to vegan!?

The traditional dish can never be replaced but during this time it’s nice to make and try some familiar dishes, differently 😉.

Here the recipe, my friends. I hope you enjoy it ❤️❤️.

1 cup burgul that has been soaked in two cups of water and left for 20mins.

1 stock cube for the liquid the yourvalakia are boiled in. Salt and pepper.

Please refer to my highlights for the full method.

 Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup. Yep

Just your average Χωριάτικη σαλάτα - Greek salad in your not so average salad bowl. If you’ve ever traveled to Crete you’d know that barley rusks are served with almost every meal. This week I found Cretan rusks formed as bowls that you can serve soup or salad in. Genuis!

My thoughts? Love! My opinion? Make your salad well ahead of time and salt it, this way the salt draws out the juices and flavours from the salad and macerates the rusk bowl 🤤🤤🤤🥗 🥗 🥗.

I’m very curious to try soup next! 🥣.

 Just your average Χωριάτικη σαλάτα - Greek salad in your

Beef eye fillet rolled with capsicum, asparagus, onion and

 Tonight’s roast dinner. Beef eye fillet rolled with

Re-sharing Yiayia Maria’s famous Fava. A specialty in Crete, Santorini and of course yiayias kitchen (she makes a bulk amount and distributes it to us all) 🤤.

It’s a fantastic substantial vegan dip that creates its own creaminess and flavour with very little ingredients. Must try!

250g washed and sorted yellow split peas.

Olives. In Crete, it’s served with Throumbes and Santorini, capers. I’ve used my homemade olives today.

You can watch the full method in my highlights 🎥. Just scroll across as it’s one of my earlier ones.

 Re-sharing Yiayia Maria’s famous Fava. A specialty in

It’s officially Avgolemano season! There are so many ways to enjoy it too 🥚 🍋. With beef, chicken, fish, even as fricassee, lahano (cabbage) dolamdes or evening stuffed zucchini’s (one of my favs).

 It’s officially Avgolemano season! There are so many ways

Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the beaches in Greece. This, paired with a freddo cap is my favourite way to enjoy my coffee in summer ☀️. Did I mention this recipe is VEGAN!? I’ll share my original recipe in the near future ❤️.

50g caster sugar + a pinch for the yeast.

Double quantities for more than 4 people.

Combine warm water, yeast and pinch of sugar and allow to sit for approximately 20minutes.

Combine flour, sugar, salt in a mixing bowl with the dough hook attachment. Once the yeast and water mixture is bubbly add it to the dry ingredients along with the aquafaba and warm non dairy milk.

Start mixing on a slow setting and once the ingredients start to come together add the oil and increase the speed till ingredients come together. If the dough is to wet add small amounts of flour at a time. If the dough is too dry add small amount of water or aquafaba at a time. Allow the dough to sit in a warm spot for approximately 1 hour or until it doubles in size. .

After the dough has risen, flour your work bench and roll out the dough to 1-1.5cm thickness. Using 1 large circle cookie cuter and one small one, cut out the donuts and let them sit for another half hour to proof again. If you leave them to longer (afew hours) they will be hollow enough to fill with jam or chocolate.

In a deep pan add oil for frying over medium high heat. Ensure the oil is hot enough before adding donuts by testing it first.

Cook for approximately 1 minute on each side or until golden and then dip the donuts into the sugar. Enjoy them fresh! Don’t forget to enjoy them with a Freddo cap 🤤.

Did I mention these are vegan? 😉. I’ll share my usual recipe after lent 😘.

 Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the

Starting off the first day of Lent with the traditional home made Lagana, a type of flat bread traditionally eaten today on Clean Monday. We enjoy it flavoured with ground star anise for a slight licorice taste and aroma.

If you have a little time on your hands to make one today, here is the recipe.

Combine yeast, warm water and sugar and set aside for 15-20 mins.

In mixing bowl, combine flour, aniseed, salt and oil. Once the yeast mixture has activated add it to the bowl and using a dough whisk start slow until ingredients combine and gradually increase the speed and knead for about 4-5 minutes on medium high speed.

After mixing, allow the dough to sit in a warm area for an hour or so until it doubles. Once the dough has doubled, gently roll it out into a rectangular shape and let it sit for a further 30mins. Preheat oven to 180 degrees.

After the second proofing, use your fingers to make indentations onto the doughs surface to give the Lagana it’s signature dimpled look. Sprinkle abit of water over the dough and then sprinkle sesame seeds on top. Bake at 180C forced for approximately 30 mins🙏 and enjoy with plenty of dips and olives. This method will also be in highlights if you’d prefer to watch ❤️Καλή Σαρακοστή everyone ❤️🙏.

 Λαγάνα - Lagana Starting off the first day of Lent with the

Γεμιστά - Stuffed vegetables 🍅 🌶.

This dish is definitely sitting high in my top 5 favs 🤩.

We usually enjoy Gaimista as a vegetarian dish although tonight I felt it was necessary for us to enjoy it with the addition of beef mince. What a great decision that was 🤤.

 Γεμιστά - Stuffed vegetables 🍅 🌶. This dish is definitely

A gorgeous array of organic veggies thank you to

 . My opinion? This is what fresh fruit and veg should taste like and this is what will be coming through my kitchen from now on. Vegetables used in this roast are, potatoes, purple, yellow and orange carrots, pumpkin, onions, cherry tomatoes, thyme and rosemary. With quality ingredients, you don’t need much else.

 A gorgeous array of organic veggies thank you to

My yiayias answer to longevity and it grows so easily in her garden. Boiled and paired with the finest Extra virgin olive oil you can find, a squeeze of lemon and a pinch of salt. You have the perfect side dish... or meal 😗. .

 VLITA - Amaranth 🌿 . My yiayias answer to longevity and it

Gigantes Plaki ~ Greek baked beans. All I can say is, make sure you’ve got some fresh bread when you make this! 🥖. Here is the recipe.

500g Lima beans, washed and boiled for 30 mins.

1 cup of water + more if needed whilst cooking.

I cooked this recipe using a Dutch oven although I’ve written the method without one.

Sauté onion and garlic with 5 Tbsp oil for approximately 2 minutes. Add carrots and celery and cook for additional 5 mins stirring occasionally. Add the crushed tomatoes, stock cube, bay leaves and half the water. Cook for approximately 10 minutes.

Spoon vegetable mixture into a large baking tray, add the boiled lima beans, the 1 cup of olive oil and remaining water, season and carefully stir through to combine.

Cover with aluminium foil and bake at 180C for 45 mins to 1 hour. After this cooking time check to see if the lima beans have softened (if they haven’t, add a touch more water and recover and cook). If you’ve taken the aluminium foil off, cook for a further 15-20 mins uncovered or until the dish looks golden and crisp. Garnish with fresh parsley (and feta cheese if you please).

Enjoy with fresh bread to soak those gorgeous tomato infused oils.

 Gigantes Plaki ~ Greek baked beans. All I can say is, make

Καλαμάρι με ρύζι 🦑 Squid with rice. A staple dish in mum’s kitchen growing up and one you’ve seen afew times on my gram. Simple ingredients such as tomato and white wine that makes any type of seafood dish singggggg 🎶.

Refer to the video in my highlights to watch how I clean whole squid.

In a deep pot, combine olive oil, onion and garlic over medium high heat. Sauté for approximately 2 minutes then add the squid, cooking for an additional 2 minutes. Add the white wine and allow the alcohol to cook off. Pour in the crushed tomatoes and 2 cups of water. Stir to combine then allow to squid to simmer on medium heat fully covered for approximately 30-40 minutes or until the squid is tender (you may have to add additional water if the liquid evaporates before the squid is ready).

Once the squid has tenderised, the sauce should be thick and reduced. Add the rice and additional two cups of water and allow rice to cook for 20 mins or until ready. Once the rice is also tender, turn off the heat and allow the dish to sit for approximately 10 minutes until it reaches a risotto like consistency.

Enjoy with plenty of fresh bread! Kali orexi!

 Καλαμάρι με ρύζι 🦑 Squid with rice. A staple dish in mum’s

Μανέστρα {Manestra} - Kritheraki / Orzo pasta cooked in a red sauce 🍅🍅.

The simplest of recipes yet so delicious.

I always gauge this recipe and it turns out perfect every time. I’ve done my best to put the quantities together for you.

Water (best to have the kettle full and close by. Doesn’t need to be hot).

For your convenience, the best way to understand the method is head to my highlights 🍅.

I strongly recommend making this dish half an hour before you plan to eat. The longer it sits the thicker it gets. We enjoy it straight off the heat while it’s still very saucy 🍅🍅.

 Μανέστρα {Manestra} - Kritheraki / Orzo pasta cooked in a

Beautiful fresh vegetables roasted in a garlic tomato sauce. Simple yet tasty and hearty. Greek comfort food at its best! And it’s vegan! 😉

I’ve added the recipe and the method to my highlights ✅ .

 Μπριάμ • Briam Beautiful fresh vegetables roasted in a

Served with red onions and dried olives and of course a drizzle of good quality olive oil.

I’ve been marinating my onions lately and they’re amazing with and on top of everything! Highly recommend oh give them a try! Thanks to

 Delicious home made φάβα (fava) dip. Cretans loveee their

Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo gozaimasu, Buenos Dias aaaand Good morning! Try some vegan pancakes this morning!

You can also add a tiny splash of vinegar to give them a buttermilk like taste.

We enjoy them with tahini and date molasses combined 🤩. Serves two people.

Not vegan? No worries! Just add regular milk.

 Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo

You’ve seen it in my feed many times. Re-sharing our weekly favourite with many new friends who’ve joined Mary’s Kouzina. A perfect meal on it’s own, sprinkled with feta or on the side of any protein.

Head to my Instagram highlights to watch how I prepare this 🎥.

 You’ve seen it in my feed many times. Re-sharing our weekly

Cabbage dolmades filled with beef and rice, plenty of fresh mint, dill and parsley, finished in an egg lemon sauce. 🍋 .

Confession. When I was a child, I wasn’t a fan of lahano (cabbage) 🥬 dolmades. But over the years I came to appreciate this traditional dish and how delicious it is.

Mum, I’m sorry for the times I stomped my feet when you cooked this. ❤️😘❤️😘.

 Cabbage dolmades filled with beef and rice, plenty of fresh

The suns going down earlier and the evenings are feeling much colder (more than I can handle anyway). This calls for, Psaro Soupa Avgolemano -  Lemony fish soup 🐟 🍋. My favourite type of avgolemano. I do love them all but with fish, it is my number one. In this batch I used salmon though my mothers proper recipe is always cooked with whole snapper.

Here is the traditional recipe my mother and I always use at home but you’ll notice in my method and this image I’ve used salmon which was still absolutely delicious! Check out my highlights to watch how I make this delicious soup!

Juice of 2 lemons - more or less to your taste.

 The suns going down earlier and the evenings are feeling

Every week without fail we enjoy a good katsarola (pot) of Spanakorizo! 🍋 It’s our go to meal for something easy, light and nourishing throughout the week. Have you got a weekly dish?

Check out my highlights for how to make this dish 🌿🌿🌿.

 Every week without fail we enjoy a good katsarola (pot) of

Fassolakia kai araka mai patates. [ Green beans, peas and potatoes ]. Can you really go wrong? My favourite bit is soaking fresh bread in the saltsa. I love this dish alongside chicken schnitzel by the way, just saying lol. Find the video method in my highlights titled “fasolakia” 😘.

 Fassolakia kai araka mai patates. [ Green beans, peas and

🎥 Γεμιστά - Stuffed vegetables 🍅 🌶.

We usually enjoy Gaimista as a vegetarian dish however in this batch, I added beef mince .

 🎥 Γεμιστά - Stuffed vegetables 🍅 🌶. We usually enjoy

Fresh Spanakopita!! 🌱🌱🌱Who wants a piece?! 🙋🏻‍♀️

My husband thought he’d capture what, “Afew things from the

Lentil and trahana fritters inspired by our very favourite

Greek style octopus 🐙. Cooked in red wine vinegar till

Μανέστρα {Manestra} - Kritheraki / Orzo cooked in a red

Κοτό σουπα Αυγολέμονο (Kotosoupa Avgolemano) 🍋 🍋 . Our

Χταπόδι Τουρσί - Pickled Octopus 🐙 🥕. We always have a

Vegan pumpkin soup 🥣. Super simple and sooo comforting. A

I’m not going to claim it’s perfect but I’m finally glad

🌱🌱 Vegan Shepard’s pie topped with sweet potato 🍠🍠. A

Nistisimo Youvarlakia - Greek Lenten ‘meatball’ soup. Yep

Just your average Χωριάτικη σαλάτα - Greek salad in your

Tonight’s roast dinner. Beef eye fillet rolled with

Re-sharing Yiayia Maria’s famous Fava. A specialty in

It’s officially Avgolemano season! There are so many ways

Loukoumades tis Paralias or Beach Donuts! 🍩 Sold on the

Λαγάνα - Lagana Starting off the first day of Lent with the

Γεμιστά - Stuffed vegetables 🍅 🌶. This dish is definitely

A gorgeous array of organic veggies thank you to

VLITA - Amaranth 🌿 . My yiayias answer to longevity and it

Gigantes Plaki ~ Greek baked beans. All I can say is, make

Καλαμάρι με ρύζι 🦑 Squid with rice. A staple dish in mum’s

Μανέστρα {Manestra} - Kritheraki / Orzo pasta cooked in a

Μπριάμ • Briam Beautiful fresh vegetables roasted in a

Delicious home made φάβα (fava) dip. Cretans loveee their

Kalimera, Guten Morgen, Bonjour, Buongiorno, Ohayo

You’ve seen it in my feed many times. Re-sharing our weekly

Cabbage dolmades filled with beef and rice, plenty of fresh

The suns going down earlier and the evenings are feeling

Every week without fail we enjoy a good katsarola (pot) of

Fassolakia kai araka mai patates. [ Green beans, peas and

🎥 Γεμιστά - Stuffed vegetables 🍅 🌶. We usually enjoy

Fresh Spanakopita!! 🌱🌱🌱Who wants a piece?! 🙋🏻‍♀️ #tierparty