SLOW COOKED LAMB MOUSSAKA

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires Use left over slow cooked lamb to create this Greek classic. If you want a more substantial version you can layer in slices of cooked potato. 2–3 eggplants olive oil 60g butter ¼ cup flour 2 cups milk ½ tsp nutmeg 1 cup of grated cheese salt & […]
GREEK POTATOES WITH YOGHURT SAUCE

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires ⅓ cup extra virgin olive oil 1 tsp dried oregano 1 sprig of rosemary (or 1 tsp dried) 1 tsp garlic powder ½ tsp paprika ½ tsp salt freshly cracked pepper, to taste 1 kg potatoes (I like using Red Rascals) zest of 1 lemon ¼ cup fresh […]
BAKED FETTA

Recipe: Vicki Ravlich-Horan | Photography: Ashlee deCaires 2–3 cups cherry tomatoes 1 red onion, sliced into thin wedges ½ cup kalamata olives, stoned ½ a sourdough baguette, torn into pieces 250g fetta cheese large handful of fresh basil extra virgin olive oil Scatter the tomatoes, onion, olives and sourdough in a baking dish. Break up […]