In Australia, we are in a unique position when it comes to food. We have a huge variety of bountiful, quality produce, a love of the new and a deep food curiosity that has been fuelled by immigration. It gives us no boundaries and the freedom to explore and experiment.
When you combine this with a love of Mediterranean food, something magic happens.
The cuisines that encircle the Mediterranean Sea, are blessed with temperate weather and are bound together by a deep culture of sharing the table. There is generosity and warmth that anyone visiting that region feels – whether it be Greece, Italy, France, Spain, Morocco, Egypt or Turkey – and gathering family and friends to the table over food is very connecting.
For me, this stems from the Greek brand of hospitality known as ‘philoxenia’. It translates as ‘friend of stranger’ but means so much more. It refers to the sharing and love of the table and making another feel welcome in your home.
With my style of cooking, I am inspired by the dishes I have been taught and exposed to through my upbringing and travels, and I love to tweak and adapt them to suit my taste and our easy-going Australian lifestyle.
I seek bold flavour combinations, layered textures and colourful presentations that entice the eyes and excite the palate.
The cuisines encircling the Mediterranean have many commonalities. Beginning with the golden touch of olive oil, the heady bursts of garlic, the generous sprinkling of spices, the clever use of pulses and seasonal vegetables, and the love affair with seafood and charcoaled meats.
They inspire me to play with my food, creating recipes that are rooted in history and tradition but ultimately express and reflect my tastes and experiences.
We all can get bored when we need to cook for ourselves or our families on a daily basis or if we lack confidence or skill. It can become a chore and being ‘sick of cooking’ can easily set in.
So, when I need to reawaken my cooking senses, I focus on cooking tastefully. Creating food that tastes as good as it looks.
To cook tastefully, I first look to the seasons for what is fresh and available; I experiment with new techniques to spark my interest; I explore new or unique flavour combinations to add a twist; I work to reduce the complexity of a recipe without compromising on taste and finally, I think about how I will present the dish, for maximum appetite appeal.
Cooking this way is a very mindful activity. Taking the time to create something. To pay attention to how the food changes when I chop it, mix it with something else or apply heat or cold. The physics and chemistry at play are a wonder to observe. That’s why kids are so fascinated by cooking and love to mix, beat, roll and bake, not to mention, eat the tasty results!
We know that presentation is so important to attract the eye and stimulate the appetite. I like to present my food boldly, on large platters or generous plates, layered with colour and texture, drizzled and sprinkled with final touches that bring the plate to life. It really is art, on a plate. Not necessarily difficult to execute, but certainly pleasing to the eye and the tastebuds.This all becomes a powerful expression of my love of food and the pleasure it brings. It makes me proud to serve a dish at the table and see eyes light up, lips being licked and smiles all round. It’s what cooking with love is all about.
But the busyness of life means I also need to be economical with my time and resources. My recipes must be do-able by one person in the kitchen, not an army of chefs. I like to streamline methods and minimise equipment, so I don’t end up washing up all night. I love smart tricks that deliver high impact, flavourful results and make cooking a pleasure, not a grind.
I also try to be prepared with a well-stocked pantry, fridge and freezer that hold assorted herbs and spices I can reach for to add flavour, a selection of different cheeses for a creamy touch, flavour-bomb condiments for variety and frozen meats, seafood and pastries, to turn to at the last minute.
I have realised that where you eat also affects your mood and sense of occasion. The casualness of the kitchen bench is the place for a toastie and a coffee. The outdoor table beckons for salads or a sandwich in the sunshine. My wingback bedroom chair and side table is my favoruite spot for a pot of tea and a warm croissant. The lounge in front of the fireplace is the place to curl up with a bowl of spaghetti. The dining table becomes the stage to set the theme for a special dinner or buffet. I often change the place I eat, or simply move the furniture to another aspect so I can create a different mood.
When it comes to gathering family and friends to my table, I never think about it as entertaining or a ‘dinner party’. To me, it’s sharing a meal. That seems to take the pressure off and allows for a more inclusive experience. Friends might bring a plate to add to the feast, and everyone ends up cooking in my kitchen at some point. It’s where the fun, intimate moments happen!
So, to start cooking tastefully, I encourage a curious approach. Get inspired by new cuisines, flavours or techniques. Challenge yourself to cook a dish you have tried elsewhere, so you know what to expect, and add your twist. Build a repertoire through practice and experimentation.This is when a recipe becomes ‘yours’ – it has a life of its own and it becomes ‘life-tested’ when it is shared and enjoyed.
By learning to cook tastefully, you will be inspired and motivated to cook. It will become less of a chore, the process will become natural and, most importantly, much more enjoyable.
