Greek cuisine is surprisingly under-represented in Hong Kong. The country is renowned for several iconic dishes, including dolmades and souvlaki and moussaka. Its yogurt is so delicious, it nearly defies description.Thursday, 18 October, 2012, 4:57pm
Watermelon is the perfect summer dessert - crisp, refreshing, thirst-quenching - and it even comes in its own natural packaging, so you don't have to think about finding a big container when you want to take it to a barbecue.
It's also well suited to savoury dishes, especially salads that normally contain tomatoes, and can be used to replace or complement its fellow red fruit.4 Jul 2012 - 12:00am
There can be few more dispiriting experiences for a cheese lover than viewing the contents of the dairy product chiller at either of the major local supermarket chains.1 Mar 2012 - 12:00am
This is a summery salad that can be served on its own or as an accompaniment to a meat dish. Bulgur comes in coarse, medium and fine grains; for the best texture, use coarse. If you use medium-grain bulgur, it will cook faster, but you'll need to adjust the amount of broth - it won't need as much.23 Jun 2011 - 12:00am
Having friends over for barbecue is one of my favourite ways to entertain. I prepare all the foods in advance - marinate the meats, make the sausages (of course, I make my own sausages!), assemble all the side dishes and churn the home-made ice creams (because what's a barbecue without ice cream to finish?).3 Jun 2010 - 12:00am
Whenever I order grilled or pan-fried halloumi in a restaurant, I make a point of ignoring the other dishes until I've eaten enough of the cheese - it doesn't take much because it's dense and filling. I love halloumi when it's hot, but find it heavy once it has cooled.14 Mar 2010 - 12:00am
Food with a rich tradition21 Aug 2009 - 12:00am
Feta is the best-known Greek cheese but most of what we get isn't made in Greece. Other countries - such as Denmark, Australia and the United States - make cheese in the same style and label it 'feta'. They shouldn't, because the European Union has given Greek feta PDO (protected designation of origin) status.2 Nov 2008 - 12:00am
Sugar curing is one of the oldest means of preserving food. It is commonly used in Nordic countries for dishes such as gravlax. The raw salmon of the dish is buried overnight in a curing mixture of two-thirds sugar and one-third salt. The sugar and salt 'cook' the fish and impart a subtle sweetness.4 Sep 2008 - 12:00am
8/F Island Shangri-La Hotel, Pacific Place
Tel: 2877 3838
Cuisine: Mediterranean and western.28 Aug 2008 - 12:00am
He might have helped start the SoHo dining scene with such eateries as Casa Lisboa, Cafe Au Lac and Cubana, but these days you're more likely to find chef Jean Paul Gauci (left) far from Central.2 Jun 2008 - 12:00am
Eggplants come in many shapes, colours and sizes but the purple varieties are the most familiar. While technically a fruit, they are rarely used in desserts; instead, they are cooked in savoury dishes with strong, hearty flavours.
Moussaka (pictured)16 Mar 2008 - 12:00am
I love cheese, especially ripe, soft, pungent varieties (although I had a hard time with one nicknamed 'suppositoire du diable' - it was so strong I couldn't eat more than a bite). A beautiful cheese platter makes a fine ending to an indulgent meal, but it's not something I could have every day.14 Jan 2007 - 12:00am
OPIA, the 'signature' restaurant at the JIA Boutique Hotel in Causeway Bay, finally opened its doors last week, two weeks behind schedule. The culinary consultant is Teague Ezard, chef of Ezard at Adelphi in Melbourne, which was awarded the maximum 'three hats' in The Age Good Food Guide.15 May 2005 - 12:00am
I really love Greek food. Because it's light and refreshing it's one of the best cuisines to enjoy when the weather is hot and humid (or even when it's rainy and typhoon-prone).
Here are two quick and easy recipes for a Greek dinner. The salad is a classic, and would make a light meal on its own.14 Aug 1998 - 12:00am