Professional Documents
Culture Documents
O6
Contents
ISSUE 6 SUMMER 2007
11
Bean Cuisine
19
By Georgia Kofinas
27
By Anthee Carassava
34
38
47
By Diane Kochilas
55
By Sofia Perpera
65
By Diane Shugart
73
By Dimitris Andonopoulos
78
85
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We continue our efforts to update the public on great Greek products and cuisine.
Our various activities from one end of the world to the other have been crowned
with success and warmly embraced.
The success of the last year's KERASMA conference in Athens prompted us to
organize a second international conference. This year we've chosen two of the
most magical settings, Crete and Santorini, as the venues for the 2nd KERASMA
conference.
Now we have an added goal: We want to illustrate the Greek way of living, which
is indelible linked with Greek food and wine, with the friendly atmosphere of a typical Greek table, with good company and with the sharing of exquisite food. Food is
our pretext for socializing, the vehicle we Greeks turn to in order to forget life's
hardships.
Our sound nutrition and delicious cuisine help us recharge and go on with life. They
also have much to offer the rest of the world. In times like these, when health issues
are on the forefront of the news, where the epidemic of obesity is spreading all over
the Western world, the Greek diet offers more than a few pearls of wisdom. The Greek
diet and the world renowned Cretan diet, which constitutes the core of
Mediterranean nutrition, offer the tools necessary to confront today's burning health
issues, because they combine both pleasure and usefulness. We touch upon that in
this issue of the GreekGourmetraveler, too, in an enlightened article on spa cuisine.
In the current issue, we also broach the issue of global accessibility, by presenting
the success Greek wines have enjoyed around the world. Our conference guests will
be given the opportunity to taste our wines in the striking environment of
Santorini.
We address health in this issue by offering up a gamut of articles and recipes for
beans, herbs, and seasonal fruits, all of them part of the Greek diet, culled from the
Greek earth. Those are just a few of the things you will find within the pages of our
latest issue.
Looking down the road, we want to invite you to enjoy even more healthy Greek
treats by keeping us on the calendar next October and visiting us at ANUGA. We
will be more than happy to meet you there and share with you the vast gamut of
Greek products, our best examples of KERASMA, our Greek cuisine.
Panagiotis I. Papastavrou
President
HEPO
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A year and a half has passed since we at HEPO initiated the Kerasma campaign
and in that time Greek food and beverage exports have increased more than 42%,
to _2.93 billion between 2004 and 2006.
The success of the Kerasma campaign is unquestionably linked to the increase in
food and beverage exports and we here at HEPO are proud.
Since it began, Kerasma has been at the heart of some of our most successful
activities in the international market. With Kerasma as our vehicle, we've forged
new business partnerships by opening up new markets and upgrading the image of
Greek products in existing markets.
Beyond such tangible achievements, though, Kerasma means something else to us
here at HEPO. Kerasma's success has shown us that our strategy is the right one,
our direction correct.
Greek exports have been on such a positive course, evinced by the biggest growth
rate in years,that now we are thinking ahead to how we'll achieve an even bigger
increase and intensify our presence abroad.
We face a few challenges: how to attract the interest of businesses and food and
wine professionals abroad, and how to broaden and systematize our interaction
with reliable distribution networks in target markets.
We here at HEPO believe that only through a continuation and strengthening of
activities that illustrate all the unique characteristics of Greek food and beverages,
will we be able to sustain and augment our successes abroad:
By incorporating food with the entire Greek culture, the Greek way of living
Food and beverages are indelibly linked to quality of life, which is an indisputable
ingredient in the commercial success of culinary products. With that in mind, we
have created a new communications tool-a slogan--that will support all our activities, embrace our products, and incorporate and boost the notion of offering, of
Kerasma. We have a great lifestyle, a great table, a great vineyard here in Greece,
and our new slogan relays that with immediacy and precision:
From us here at HEPO to you around the world, enjoy our Great Greek style of
Eating, Drinking, Living.
Panagiotis Drossos
CEO, HEPO
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IMPROVING COMPETITIVENESS
UNEMPLOYMENT
2006.
Development based in
This is the first time that unemployment falls below 9% since 1998.
Switzerland.
IMPROVED ECONOMIC
INCREASING INVESTMENT
ENVIRONMENT
limit.
STRONG GROWTH
with 2005.
Industrial Research is on a
2005.
2005.
RISING EXPORTS
positive.
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SUMMER 2007
O6
GreekGourmetraveler
Greek Food, Wine & Travel Magazine
Editor-in-Chief
Diane Kochilas
Editorial Assistant & Translations
Evelyna Foukou
Art Director & Designer
k2design
HEPO Liaison
Anastasia Garyfallou
Contributors
Dimitris Andonopoulos, Anthee Carassava,
Georgia Kofinas, Diana Farr Louis, Sofia Perpera,
The Cretan Scribe, Diane Shugart
Contributing Chefs
Yiannis Baxevannis, Hector Botrini, Nena
Ismirnoglou, Dimitris Lemonis, Miltos Karoumbas,
Martin Kirchgasser Lefteris Lazarou, Jean Metayer,
Stelios Parliaros, Christoforos Peskias, Athanasios
Skouras, Kostas Vassalos
Photography
Athens News Agency, Benaki Museum
Photography Archive (Nelly's, Dimitris Charisiadis,
Elli Papadimitriou), Yiorgos Dracopoulos,
Contantinos Pittas, Vassilis Stenos
Food Styling
Dawn Brown, Tina Webb
Printing
Korifi Publications SA
ISSN
1790-5990
Cover
Vassilis Stenos
Publisher
Hellenic Foreign Trade Board
Legal representative
Panagiotis Drossos, CEO
Marinou Antipa 86-88
Ilioupoli, 163 46 Athens, Greece
Tel: 00 30 210 998 2100
Fax: 00 30 210 996 9100
http://www.hepo.gr
http://www.kerasma.com
8 GREEKGOURMETRAVELER
From juicy watermelon to Greek salad revisited, our sixth issue of the
GreekGourmetraveler is overflowing with the delicious flavors of a sun-drenched
Greek summer.
In this issue, we visit islands and savor the cuisine and pantry of the Aegean, but
we also take you on a delicious, healthful journey to some of Greece's most extraordinary travel destinations, its world-class spas, in an article written by Time magazine reporter Anthee Carassava. She interviews spa chefs and nutritionists and
illustrates how our ancient Mediterranean cuisine is still relative and apt for the
healthful needs of contemporary spa cooking.
Health and flavor have always gone hand in hand in Greek cuisine. It's no wonder
that a country with over 6,000 edible plants should also have one of the most profound relationships to herbs, as veteran GGT writer Diana Farr Louis reports.
Tradition abounds in every aspect of the Greek kitchen, but so does innovation, and
nowhere is it more evident than in the iconoclastic approach modern chefs have
taken to the most recognized icon of the Greek table: Village Salad. As well-known
Athenian restaurant critic Dimitris Andonopoulos writes, Greek chefs are putting a
new spin on this timeless classic.
In this issue we also pay homage to cuisine in its broader social and cultural terms,
with a visit upon one of Greece's most renowned literary figures, Nikos
Kazantzakis, whose works provide a mirror to the food lore of his native Crete.
No Greek summer table would be complete without a bite into a wedge of cool,
ripe, succulent summer fruit, from ruby-red cherries to mouthwatering watermelons. Greece produces some of the most desirable fruits in Europe, as seasoned GGT
contributor Diane Shugart relays.
Arguably, though, no other product of our considerable gastronomic heritage has
surpassed ethnic boundaries as successfully as our wines have, able to pair up to a
whole new world of international foods. Oenologist Sofia Perpera pours forth a
fascinating vintage of Greek wine knowledge, offering valuable advice for how to
marry the distinct wines of Greece with the global gourmet table.
This is a strong issue, perhaps our strongest to date, filled with sunny pictures,
great, informative articles, inspired recipes and more. Enjoy it all summer long, no
matter where you are!
Kali Orexi!
Diane Kochilas
Editor-in-Chief
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Foraging
For Flavor
Herbs in Greek Cooking
and Health
By Diana Farr Louis
Photography: Vassilis Stenos
Food Styling: Dawn Brown
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the next.
rituals.
leaves.
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memory loss.
means quack.
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extinction.
Peloponnese.
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(greens pies).
wild rigani.
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Bean
Cuisine
By Georgia Kofinas
Photography: Vassilis Stenos
Food Styling: Dawn Brown
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cheeses.
bean recipes.
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Fasolia Gigantes-
Elefantes, Kastorias;
Fasolia Gigantes-
rain.
Elefantes, Kato
Nevrokopi; Fasolia
Gigantes-Prespon
Mesosperma, Kato
Lakes as products of
Protected Geographic
Plake Megalosperma
Prespon Florinas.
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reign supreme.
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oregano.
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to capers to kiwis.
creamy soup.
Halkidiki in northeastern
versatile ingredients.
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Spa Cuisine
la Grecque
Greece's culinary traditions marry
perfectly with healthful spa fare
By Anthee Carassava
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benefits.
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parsley.
tic values.
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cuisine.
products.
restaurants.
says.
carrot granita.
cheese.
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natural products.
yogurt.
Grill.
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For 4 servings
Vassilis Stenos
34 GREEKGOURMETRAVELER
For 4 servings
Vassilis Stenos
35 GREEKGOURMETRAVELER
Tomato Salad
Kerasma recipes Spa Cuisine
Life Gallery Spa, Chef Dimitris Lemonis
For 1 serving
Vassilis Stenos
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For 1 serving
Vassilis Stenos
together.
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Vassilis Stenos
Kazantzakis
By the Cretan Scribe
Photography: Athens News Agency
Benaki Museum Photography Archive
Vassilis Stenos
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the island.
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(Nehemiah 9:25)
the Bible:
Through
Kazantzakis work,
we glimpse the rich
heritage of Crete.
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food offered.
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Vassilis Stenos
Vassilis Stenos
woman:
answers back:
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edible one!
turn of phrase:
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Flavors of
the Aegean
Greece's islands are home
to some of the country's
most unique foods
By Diane Kochilas
Photography: Vassilis Stenos
Food Styling: Dawn Brown
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cosmopolitan as Rhodes or
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out to sea.
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2001)
chocolate to fish.
ed in low-temperature ovens,
CYCLADES CHEESES
ket and it refers to the lovely basket-shaped, goat's milk white brine
PANTRY ITEMS
to Limnos.
Greek pantheon.
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Greece.
pungency.
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DODECANESE CHEESES
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Greek Wine
on the Global
Table
By Sofia Perpera
Photography: Constantinos Pittas, Vassilis Stenos
Food Styling: Dawn Brown, Tina Webb
55 GREEKGOURMETRAVELER
MAINSTREAM
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mainstream market.
well-established winemaking
TASTING NOTES
Because of Moschofilero's
aromatic wines.
impression of sweetness
WHITE WINES
MOSCHOFILERO
Moschofilero is a distinctly
Food PairingS
ASSYRTIKO
of Santorini.
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FOOD-FRIENDLY WINES
Food PairingS
Peloponnese. It is an aromatic
RODITIS
Roditis is a ros-colored
Food PairingS
slopes.
Food PairingS
MALAGOUSIA
Malagousia is an up -and-
potential. It originated in
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ATHIRI
flavors of seafood.
Food matches
Food PairingS
sauce.
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RED WINES
Chinese food.
AGIORGITIKO
One of the most noble of the
Food Pairings
Macedonian region of
XINOMAVRO
Food pairings
to extraordinary full-bodied
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GREEK ROSS
international consensus is
Agiorghitiko or Xinomavro
affordable, too.
food-wine-pairing dream.
market.
Sofia Perpera is an aenologist and the director of All About Greek Wines.
62 GREEKGOURMETRAVELER
Sweet
Summer
Bounty
By Diane Shugart
Photography: Vassilis Stenos
Food Styling: Dawn Brown
65 GREEKGOURMETRAVELER
FRUIT BY VARIETY
CHERRIES
sesame-flecked karpouzopitta or
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two-thirds of exports.
AND GRAPES
(PDO) status.
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primary watermelon-producing
ORGANIC TRENDS
notable slices.
non-domestic consumption.
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demands.
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Greek Salad
Grows Up
Modern Chefs Put a New Spin on
the Tomato-Feta-Cucumber Classic
By Dimitris Andonopoulos
Photography: Vassilis Stenos
Food Styling: Dawn Brown
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blending of ingredients.
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thing together.
ty of tomatoes-cucumbers-and
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cado slices.
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refrigerate again.
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mixture in a blender.
cream.
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4 servings
oregano. Refrigerate.
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serving).
on top.
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to unit's instructions.
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V. Stenos / D. Brown
Kerasma:
Treat Your Taste
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4 servings
aside.
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6 servings
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Kerasma recipes
For Frying
cup flour
2 Tbsp. extra-virgin Greek olive oil
Remove.
utes.
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6 servings
nel on top.
broth.
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Kerasma recipes
10 servings
color.
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6 servings
deep pan.
minutes.
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Kerasma recipes
4 servings
volume.
diced or grated tomatoes on top, drizzle with olive oil, and serve.
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8 servings
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Herb-Stuffed Sardines
Kerasma recipes
Chef Athanasios Skouras
4 servings
Serve.
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8 servings
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8 servings
in the end.
it simmers.
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Kerasma recipes
6 servings
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1. Combine the water, ouzo, and agaragar and whisk in a saucepan. Bring
the mixture to a boil and remove from
heat. Cool to tepid, add the gelatin
sheets, and whisk.
2. Strain the mixture and place in a
clean shallow container. Refrigerate
until thick. When set, cut the jelly into
small cubes.
3. Soak the rusks with the tomato
water.
4. Mix the tomatoes with the ouzo
jelly and divide the mixture equally on
top of the rusks. Place a heaping
tablespoon of xynomyzithra in the
middle of the rusks. Drizzle with some
olive oil, sprinkle with oregano to
taste, and serve.
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Kerasma recipes
5 servings
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6-8 servings
plant salad.
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6-8 servings
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Kerasma recipes
6 servings
drain.
minutes.
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4 servings
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4 servings
slices on top.
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4 servings
tarine pieces.
pulse together.
paper towels.
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6-8 Servings
from heat.
directions.
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Kerasma recipes
4 to 6 servings
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Watermelon Pie
Kerasma recipes
Chef Stelios Parliaros
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Kerasma recipes
4 servings
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Grape Cream
Kerasma recipes
Chef Stelios Parliaros
6 servings
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pot.
baked apricots.
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www.kerasma.gr
www.hepo.gr
www.kerasma.com