Wine is fun as well so… LetS all vote in favour of our snowy Mount Athos vineyard that made it to the shortlist of WINERIST’s Best Wintry Vineyard Photo. The competition is tough with 13 amazingly beautifull photos from all over the world. Click on the link http://www.winerist.com/blog/entry/13-incredible-winter-vineyard-instagram-photos And VOTE for #7!
When looking at the final wine list, there is no doubt that this is going to be an uber fine opportunity for the wine enthusiasts attending. Neither can be doubted that being among some of the most prestigious wines and wineries from all over the world IS a privilege for the wines from Greece. For this fine celebration we wanted to give something „more“ with respect to our 120-year history. So we decided
Tiffany’s Wine and Spirits finally revealed their 2014 Wine of the Yeari and it is our own Rapsani Grande Reserve 2008 from Greece. The announcement continues „…Tsantali belongs to the great wine dynasties of Greece. The family began making wine and distilling Ouzo and Tsipouro in 1890. One of 65 labels from the winery, Rapsani is from the foot of Greece’s famous Mount Olympus. This is such an
From Diane Kochilas Goat fricassée with avgolemono (the tangy egg-lemon sauce) is a favorite in Greek homes Ingredients 1 leg of baby goat, cut into serving pieces or 2 shoulders of baby goat, cut into serving pieces 5 tablespoons olive oil 8 artichokes, cleaned 1 pound / 500 gr. porcini mushrooms, cleaned 4 scallions, washed, trimmed and chopped 1 bay leaf 1 bibb lettuce, washed trimmed and cut into big pieces 1 bun
Ingredients: for 4 persons: 4 Rib Eye beef steaks (Wellgoods) about 250g each 4 cherry tomato stalks 12 asparagus 4 artichokes cleaned Juice of ½ lemon Sea salt Pepper Preparation: Boil the artichokes in salted water for 5-7 minutes Throw in the asparagus 2 minutes before the artichokes are ready so they can soften up too Add salt and pepper to the steaks and grill in the oven (grill to your liking e.g. medium, well
Inspired by a traditional savory pie from mainland and northwestern Greece, this sweet chicken pie makes great „kid“ food, excellent brunch, and and easy weeknight or weekend dinner.By chef Diane Kochilas Ingredients: 3 cups cooked, shredded chicken or turkey (please use leftovers!) 1/2 cup extra virgin Greek olive oil, plus more for brushing the phyllo 3 large onions, finely chopped 1/2 cup fresh mint or
Ingredients: 3 tablespoons extra-virgin Greek olive oil 1 large red onion, finely chopped 4 garlic cloves, minced 3 cups chopped or pureed tomatoes, preferably fresh Salt and pepper to taste Pinch of sugar, as needed 6 Japanese eggplants (long and thin) 1 cup all-purpose flou 1 cup water Olive oil for frying 1 small bunch fresh flat-leaf parsley, leaves only, finely chopped Preparation: Make the sauce: Heat the olive
Chapeau to our Rapsani Reserve for being among the top selections from around the world of Peter Kwong, Founder and Director of Judge Panel Hong Kong Wine Judges Association 香港葡萄酒評審協會. The article at Wine and Dine publication. Thanks Tsantali Asia for the post!
Ingredients: 3 tablespoons Olive oil 2 teaspoons Unsalted butter teaspoon Crushed red pepper pound Jumbo shrimp 2 Cloves minced garlic pound Chopped and seeded tomatoes & cup good white wine tablespoon Minced fresh dill 2 ounces Crumbled feta 3 tablespoons Dry breadcrumbs Preparation: Preheat the oven at 375F. Heat half the oil in an ovenproof skillet. Add the butter and the red pepper. Saute the shrimp, in batch
A traditional recipe from Maronia. Recipe by Chef Stella Spanou , from her cookbook “Kavala’s Flavours’’. Stella was recently in Paris to receive an award for her book , she won in Best World Cookbook in the category of photography.(photo : www.kalofagas.ca). Ingredients: bunch of fresh asparagus (about 1 kg.) scallions, thinly sliced 3 cloves of garlic, minced 1/4 chopped fresh dill 1/4 cup chopped fresh pars