Learning Greek Through Food
A place can reveal so much about itself through eating, peeling back all the layers to find out what will be unveiled
You never stop discovering when preparing food; there is an endless variety of ingredients, products, and specialities to explore. This journey of gaining knowledge can last a lifetime. We won’t manage to experience everything we hope to during our stint on earth (not to depress you!), but the world of gastronomy is infinite and captivating. It never becomes dull as you experiment with new meals and broaden your horizons—the mind thrives on novelty. I aim not to be someone who always recreates the same seafood supper as the previous week. Life is too short for monotony; there is so much to uncover, and it all deserves exploration.
As I am currently educating myself about all the regions in Greece and their dishes, I find it intriguing: Who has the greatest variety of breads? Where is the best olive oil? Which areas use spices, and which do not? Where do they stuff the lamb at Easter and bake it, rather than watch it go around on a spit? Hell, there’s so much I didn’t know—this is just a tiny example. An added benefit: this is the Mediterranean diet. Health is considered, but you are eating wonderful stuff at the same time. You don’t need to sacrifice.
Tomato fritters from Santorini involve taking the skin off the tomatoes, removing the seeds, and letting the diced tomatoes drain for a few hours. Then they are perfectly ready to use (use the juice for homemade bread). Tzatziki is made with strained yoghurt, diced cucumber (with the skin off), a small amount of garlic, olive oil, and topped with fresh dill. Baby calamari, langoustine, and prawns are just some of the Greek seafood that are effortless to cook and prepare—and they taste good.
I made my own Cretan rusks (gluten-free) for the first time, ready for Cretan rusk salad later, where tomatoes and feta are the perfect match. Twice-baked and left to dry out for 2–3 hours in a low oven, they can be stored for longer. I also made my usual gluten-free boule, but this time with tomato juice in the mix and lots of bright green dill. Fabulous. I can’t wait to learn the full, complete Greek repertoire and understand more about Greece and its culture. A place can reveal so much about itself through eating, peeling back all the layers to find out what will be unveiled.
La Reine Gourmande is a professionally trained chef, former dancer, and lifelong food obsessive with a deep passion for haute cuisine and global gastronomy. She has dined her way through the world’s top restaurants while honing her culinary skills at L’École Ferrandi in Paris and the Ashburton Cookery School in the UK. Blending her love for food and fashion, she offers a unique perspective on what to eat — and what to wear — on your next culinary adventure.
