BRINGING GREECE HOME
The Greek Providore
Artichokes & Village Greens by author Fofi Gourlas is a tribute to the author’s mother, showcasing a variety of Greek and vegetarian recipes that have been refined and passed down through generations of family and friends.
In Artichokes & Village Greens, Gourlas shares 72 vegetable-focused recipes, from meze and soup to salads, greens and traditional (and non-traditional) cakes, biscuits and sweets. The importance of family and heritage and their capacity to inform the way we eat and cook is a common thread that runs through the book. Recipes include semolina halva, soupa avgolemono and meringue, date and walnut torte, alongside well known Greek dishes such as spanakopita, horiatiki salata (Greek salad) and koulourakia (Easter biscuits).
Gourlas describes Artichokes and Village Greens as, “a handbook for Greek home-style cooking. This book conveys a love of family and community, expressed through the preparation of food. It’s my way of honouring the wealth of tradition that has been passed down to me through cooking and sharing food and is a means of preserving my Greek heritage”.
This is a personal cookbook, made universal in its demonstration of the ways in which tradition and the practice of sharing food coalesce. It encourages readers to experiment with traditional cooking techniques while cooking and sharing the recipes.
Gourlas is a Sydney-based interior designer and passionate cook. She learned to cook in her mother’s home kitchen, mastering time-honoured dishes that have always had a place at the Greek table, as well as Australian classics.
Three Graces Distilling
GRACE GIN is UNIQUELY HANDCRAFTED
Distilled in Greece and it is internationally acclaimed and awarded.
Grace gin has an ABV of 45.7%. On the nose it is juniper driven.
13 different botanicals have been used. They start with continuous distillation to flavour the base spirit with 8 botanicals: Juniper berries, angelica root, orris, lemon and orange peels, cardamom, coriander and cassia bark.
Carefully selected, only the “heart” of the distillation, and using a vapor-infused method is used for essential oil production.
In addition to the base botanicals, schinos, myrtle leaves and orange blossom from Evia, have been added, and are perfectly combined with critamos (from Crete) and pink pepper. In order to enhance the final distillate’s aromas, the distiller has applied a smooth, light filtering method.
The term “distilled gin” means it is 100% traditionally distilled in pot stills in combination with the finest perfume techniques.
The palate is interestingly oily and robust. Both juniper and critamos (rock samphire) are immediately to the fore, making a perfect match with the spicy character from coriander, pink pepper and cassia bark. There are underlying hints of an intense freshness with earthy elements.
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