Barbecue Flavoured Popcorn

Thalassa Spices


1/2 cup popcorn kernels

2 tablespoons Organic Ladolea Extra Virgin Olive Oil

1 tablespoon Thalassa Barbecue Spice Blend


  1. In a large, heavy-bottomed saucepan over medium heat, combine the oil and 2 popcorn kernels. Cover the pot and wait for the kernels to pop, which might take a few minutes. In the meantime, place a large serving bowl near the stove so it’s ready when you need it.

  2. Once the kernels pop, turn off the burner, remove the pot from the heat and pour in the remaining popcorn kernels. Cover the pot again, and give the pot a little shimmy to distribute the kernels evenly. Let the pot rest for 60 seconds to make sure the oil doesn’t get too hot before the kernels are ready to pop.

  3. Turn the heat back up to medium, put the pot back onto the burner and continue cooking the popcorn, carefully shimmying the pot occasionally to cook the kernels evenly. Once the kernels start popping, tip the lid just a touch to allow steam to escape (see photo).

  4. Continue cooking until the popping sound slows to about one pop per every few seconds. (If the popcorn tries to overflow the pot, just tip the upper portion of popcorn into your bowl and return it to the heat.)

  5. Remove the lid and dump the popcorn into your serving bowl. Sprinkle the popcorn Barbecue Spice Blend to taste, and any other topping you would like. Toss the popcorn and serve immediately, for best flavour and texture. 


Honeyed Spiced Walnuts with Greek Salad Parfait


Honeyed Spiced Walnuts

1 tablespoon Neolea Extra Virgin Olive Oil

1/2 tablespoon butter

3 tablespoons FoodsCross Thyme Honey

1 1/2 cups walnuts

1 1/2 teaspoons Sparoza Greek Shephard’s Spice Mix

Greek Parfait
1 cup Greek yogurt
1 cup diced cucumber
1 cup halved grape tomatoes
240 ml Melima Spicy chickpeas

1/2 cup halved Eriza Pitted Organic Kalamata olives


  1. Heat butter and oil over medium heat in a small pan.

  2. Mix in the honey, walnuts and spices and cook for 5 minutes, stir until nuts are well coated and toasted.

  3. Pour nuts onto a lined baking tray and separate the nuts using a spatula, let them cool for about 5 minutes.

  4. Heat oil in a medium pan over medium-high heat. 

  5. Place equal amounts of yogurt into 4 clear tall dishes. Top with equal amounts of cucumber, tomatoes, spicy chickpeas, olives and finish with the honeyed walnuts.


Modern Greek Hot Chips with Herbed Mustard Sauce


500 ml Pomako Extra Virgin Olive oil, for frying

1kg large Sebago potatoes, washed

10 garlic cloves, skin on, crushed

1 tablespoon of It’s Greek Rosemary

Herbed Mustard Sauce

2 egg yolks

1/4 teaspoon Neolea Pure Aegean Sea Salt

1 tablespoon lemon juice

1 1/2 tablespoon Dijon mustard

1 teaspoon hot English mustard

1 cup (250ml) grapeseed oil

1 tablespoon drained then finely sliced Melima caper blossoms

2 tablespoons Sparoza Cooking Blend with spices and orange zest

1 tablespoon each finely chopped fresh chives & parsley


  1. For the mustard sauce, place the yolks, lemon juice and both mustards in a small food processor and whiz to combine. With motor running, gradually add the grapeseed oil in a thin steady stream until emulsified and combined. Transfer to a medium bowl, add the remaining ingredients, season to taste and stir to combine. Set aside.

  2. Half fill a large, high-sided, heavy- based saucepan with oil over high heat. Heat the oil to 160°C (a cube of bread will turn golden in 3 minutes when the oil is hot enough). Make sure the pan is big enough to allow the oil to rise slightly and bubble when deep-frying.

  3. Meanwhile, cut potatoes into long rough rectangles. Make sure you keep and use the misshapen rounded wedges, too! Carefully add the chips to oil and being mindful of the splattering oil, spread evenly around the pan. Stir carefully to ensure all potatoes have been coated in oil and stir gently so the potatoes settle. Don’t worry if the potatoes are not totally submerged, as long as it’s at the three-quarter level. Fry potatoes, gently stirring occasionally, until the oil temperature returns to 160°C (this will take approximately 15-25 minutes).

  4. Add garlic and continue to cook for a further 4-5 minutes.

  5. If the potatoes look too straight with defined edges this is when you can gently break up a few of the chips to expose a little more surface area for ultimate crispy bits!

  6. Increase the heat to 170°C and fry, stirring gently to prevent potatoes from sticking, for a further 8-15 minutes until golden and crisp. Using a large perforated spoon, remove chips from oil and drain on paper towel. Season to taste.

  7. Scatter with extra parsley leaves and chopped chives. Serve with herbed mustard sauce.

Moustokouloura Biscuit
The texture of these biscuits is between a biscuit and a bread.They are unique not only in texture but flavour too.I used a really good quality Petimezi (grape molasses) from Greece to make these Moustokouloura @kontogiannisfamily



125 ml grape molasses

50 ml water

125 g sugar

100 ml olive oil

2 teaspoons cinnamon

1/2 teaspoon clove

1/4 teaspoon nutmeg

50 ml red wine

500 g plain flour

2 teaspoons baking powder

50 mls orange juice

1/4 tsp baking soda


1. Add the grape molasses, water, sugar, olive oil, cinnamon, cloves, nutmeg and red wine in a bowl and mix until well combined.

2. Sift the baking powder into the flour in another bowl.

3. Mix the baking soda with the orange juice. Add this to the wet mixture.

4. Add 3/4 of the flour to the wet mixture and combine then slowly add flour bit by bit until becomes a soft dough. You may need to add a little more flour until you are able to handle it enough to be able to roll it without it sticking.

5. Line 2 baking trays with baking paper. Shape the biscuits and place on trays.6. Bake in a preheated fan forced oven 170 ° C for 25 minutes approx.

Photograph and Recipe by: The Hellenic Odyssey


Spiced, Double Crumbed Veal

This Mediterranean inspired recipe is so flavoursome it will soon become a family favourite.


6 medium Veal minute steaks

1 cup panko crumbs

1 tablespoon Sparoza Shepherds Spice Mix

1/2 cup plain flour

1/2 teaspoon Neolea Mediterranean Herb Sea Salt

4 eggs, whisked

1/4 cup milk, whisked with the eggs

3 tbsp finely grated parmesan

100 ml extra Oleosophia virgin olive oil

50 g salted butter

2 lemons

  1. Place veal between 2 sheets of plastic wrap. Using a meat mallet, pound until 5mm thick.
  2. Have 3 shallow dishes ready to add the ingredients to start the crumbing.
  3. In the first dish add the flour and the Neolea Med Herb sea salt and mix until well combined.
  4. In the second dish add the eggs and milk and whisk together.
  5. In the third dish add the breadcrumbs, the Sparoza Shepherds Spice Mix and parmesan and combine well.
  6. Lightly coat veal in flour mixture, shaking off excess, then dip in egg mixture and finally coat in breadcrumbs, pressing crumbs on with fingertips to secure, set aside and repeat with the other 5 pieces of veal.
  7. To double coat the veal place in the egg mixture again and then press firmly into the crumbs and set aside until you repeat with all of the veal.
  8. Pour olive oil into a large frying pan until base is covered.
  9. Heat over medium-high heat.
  10. Reduce heat to medium.
  11. Cook 2 pieces of crumbed veal at a time for 2 to 3 minutes each side until golden. Drain on paper towel. Continue until all pieces have been cooked.
  12. Wipe out the frying pan with paper towel and place back on the heat and add the butter. When the butter starts to bubble and foam squeeze the juice of 2 lemons into the butter and pour over the crumbed veal.
  13. Serve veal with extra wedges of lemons and a beautiful green salad.

Tip: Prepare the crumbed veal in advance and place in the fridge or the freezer to have on hand when you're a too busy to make fresh.



Roasted Eggplant with Black Garlic, Pine Nuts, and Basil

Black garlic, it has an addictive mellowness and depth of fermented flavour: part balsamic vinegar gummy candy, part licorice allsort. Black garlic starts off as white garlic.

Eggplant with Black Garlic

This recipe benefits from being made a few hours before you want to eat it, for the flavours to really absorb and develop.


5 medium eggplants, trimmed (3 pounds)

½ cup olive oil, plus extra to serve

2/3 cup plain yogurt

1 bunch basil, leaves only

20 g pine nuts, toasted

Neolea sea salt

Odyssey black pepper

Black Garlic Dressing

50 g Downvillage black garlic cloves

1 ½ teaspoons harissa

1 teaspoon pomegranate molasses

2 ½ tablespoons lemon juice

¼ teaspoon dried chilli flakes

½ teaspoon cocoa powder

3 ½ tablespoons extra virgin olive oil

  1. Preheat the oven to 220°C
  2. Cut each eggplant in half lengthwise, and then again widthwise. Cut each section into wedges about 3.5cm wide and 10cm long, place in a large mixing bowl along with the olive oil, 1 tablespoon of salt, and a good grind of black pepper.
  3. Mix well, then spread the eggplants out on two lined baking sheets—you don’t want them to be overcrowded—skin-side down. Roast in the oven for about 40 minutes, until well cooked and golden brown.
  4. Remove from the oven and set aside to cool.
  5. For the dressing: Place all the ingredients in the small bowl of a food processor, along with ¼ teaspoon of salt. Blitz for about 2 minutes, until a very smooth paste is formed.
  6. Place the eggplant in a large mixing bowl. Add the garlic dressing and use your hands to stir very gently: you want the eggplant to be coated without breaking up completely.
  7. Leave for an hour or so, if there is time to spare. Spread the yogurt out on a platter or individual plates and arrange the eggplant wedges on top. Sprinkle over the basil leaves-tearing the large ones as you go—and the pine nuts. Finish with a drizzle of olive oil and serve.

Please note: This recipe benefits from being made a few hours before you want to eat it, for the flavours to really absorb and develop. The roasted eggplant wedges don’t fully keep their shape once they’re tossed in the garlic sauce, so don’t worry if the result is slightly mushier then you’d expect: it’ll be all the better to spoon on top of some toasted sourdough or pita bread.

Photograph by Jonathan Lovekin

By Yotam Ottolenghi and Ramael Scully

Spaghettini, Prawns, Charred Corn, Green Chilli, Black Garlic

"Certain combinations just make sense: garlic, chilli, prawns and basil - and, of course, great olive oil and well-cooked pasta," says Sibley. Sweet, spicy, herbaceous and luxurious - Philipa Sibley - Albert St Food & Wine - Gourmet Traveller Recipe


3 corn cobs, husks and silks removed

6 black garlic cloves

4 garlic cloves

3 small hot green chillies

300 ml extra-virgin olive oil

500 gm Melima Spinach, Tomato & Saffron Tagliolini Nests

500 gm uncooked prawns, cleaned, chopped into small pieces

20 basil leaves, plus small basil leaves to garnish

Juice of 2-3 lemons

  1. Put a large saucepan of water on to boil for the pasta, and add 1 tbsp salt.
  2. Heat a griddle pan or char-grill pan and grill the corn until charred all over (about 12 minutes). Slice the kernels off the cob with a sharp knife.
  3. Slice the garlic cloves and chillies very thinly and put them in another large saucepan with the extra-virgin olive oil, but don't heat it yet.
  4. When the first pan of water is boiling, drop in the spaghettini and cook until al dente (4-5 minutes).
  5. While the pasta is cooking, heat the second pan over medium heat and, when the garlic starts to sizzle, add the prawn meat and stir with a wooden spoon until it is opaque.
  6. Strain the cooked pasta and add to the other pan, along with a little of the cooking water. Add the basil and corn and toss together well. Add a little more water if the pasta is too dry. Season well with salt and pepper and plenty of lemon juice. Serve on a large platter and garnish with the small basil leaves.

Photography: Mark Roper

Styling: Leesa O'Reilly


Paired perfectly with our selection of products



125g unsalted butter, at room temperature

215g (1 cup) caster sugar

2 eggs

1 tsp vanilla essence

1 tsp aniseed essence

1 tsp vanilla sugar

1/4 tsp finely grated lemon rind

600g (4 cups) self-raising flour

100ml warm milk

1/2 tsp baking powder

1 egg yolk


  1. Use an electric beater to beat together the butter and sugar in a large bowl until pale and creamy. Add the eggs, 1 at a time, beating well after each addition until combined. Continue beating until sugar dissolves and mixture is smooth and fluffy. Add the vanilla, aniseed, vanilla sugar and lemon rind and beat until well combined.
  2. Add half the flour and beat while gradually adding 80ml (1/3 cup) of the milk. Use a wooden spoon to stir in the remaining flour and baking powder until the dough is soft and elastic. Shape the dough into a ball and cover with plastic wrap. Set aside for 30 minutes to rest.
  3. Preheat oven to 180°C. Line 2 baking trays with non-stick baking paper. Roll 1 tablespoonful of dough into a 15cm-long log. Shape into a crescent and pinch the ends together to seal. Place on a prepared tray. Repeat with the remaining dough, placing biscuits about 5cm apart on the prepared trays.
  4. Whisk together the egg yolk and the remaining milk in a bowl. Brush biscuits with egg mixture. Bake in oven, swapping the trays halfway through cooking, for 15-20 minutes or until golden brown and cooked through. Remove from oven and set aside to cool to room temperature.