Greek Food, Cooking and Recipe Community

Cooking in the Greek Diaspora in Australia

1 - 4 of 4 Posts
V

voula_slat

Active member
It is no secret that there are Greek communities established throughout the world, and for the most part, they seem pretty close knit. I live in Australia and I am part of the Greek community here. I noticed that the cuisine tends to change based on the location, maybe because of ingredient availability, maybe because of the food preferences of the general population in the area (maybe because of local Greek restaurants?).

I wonder if any of you have noticed this?

Some observations I have about Australian Greek food:

1. I think we may use more butter than they do in Greece
2. We appear to use more meat
3. Different types of seafood than is available in Greece
4. Seasonality is different here than in Greece

I believe all these things affect the Greek cuisine while here. I am sure there are other factors but I can't think of them right now.
 
I'm from the US, not Australia, but I have the same observations. I think being from the Diaspora our parents and grandparents had to adapt with the ingredients that were available (an inexpensive) here. My parents used to tell me they would go to the fish market and ask for the heads, since fish was so expensive, which they would just give them for free. The soups and baked dishes they would make from those were delicious.
 
  • Like
Reactions: voula_slat
Lenio said:
I'm from the US, not Australia, but I have the same observations. I think being from the Diaspora our parents and grandparents had to adapt with the ingredients that were available (an inexpensive) here. My parents used to tell me they would go to the fish market and ask for the heads, since fish was so expensive, which they would just give them for free. The soups and baked dishes they would make from those were delicious.
Click to expand...
This is interesting to me... we have similar observations living in different countries. I guess when our family came over, they tried to make do with the resources available. In a way, that's the Greek Way! My family did the same thing with the fish heads - there's tons of flavor in the heads, especially with the cheek meat... it was a real treat when we would get them.
 
I agree with this, as well. It's the way it is in the United States where I live. One can find Greek products because there is a big Greek community here, but the climate and cuisine as a whole has major differences.
 
1 - 4 of 4 Posts
You must log in or register to reply here.

JOIN THE DISCUSSION AND READ OTHER GREEK INFO:

Do you put potatoes in your briam?

I've noticed that there are quite a few variations of briam, especially when it comes to which vegetables people include. One ingredient I'm particularly curious about is potatoes. Do you always put potatoes in your briam, or do you prefer making it without them?

I usually think of briam as a combination of zucchini, eggplant, potatoes, tomatoes, onions, and plenty of olive oil. I love how the potatoes absorb all those wonderful flavors as everything slowly roasts together in the oven.

However, I've seen recipes that leave the potatoes out entirely and focus more on the summer vegetables. I imagine that makes the dish a little lighter.

I'm also curious whether there are regional differences in how briam is prepared throughout Greece. Does your family have a particular way of making it? And what vegetables do you consider absolutely essential?

How Much Garlic in a Batch of Tzatziki?

How much garlic do you usually put in a batch of tzatziki? I think I may be using a little too much. I usually make mine with about 2 cups of Greek yogurt and 4 cloves of garlic, along with cucumber, olive oil, and the other usual ingredients.

It tastes great when I first make it, but we usually take about three days to finish the batch. By the second or third day, the garlic flavor and smell become really strong. Some people in my household love that and don’t mind it at all, but others think it becomes a bit overpowering. I’m starting to agree that four cloves might be too much, especially since the garlic seems to get stronger as it sits.

What do you all do? How many cloves would you use for about 2 cups of Greek yogurt?

Do you make Greek lentil soup with vinegar

I’ve always made fakes with a splash of vinegar, either stirred into the pot near the end or added individually at the table. To me, that little bit of acidity is part of what makes the soup taste right, especially with the earthy lentils, olive oil, onion, garlic, and bay leaf.

But I have a Greek friend who makes hers very differently. She doesn’t use vinegar at all and instead adds quite a lot of tomato product, so her version is much redder and more tomato-forward than mine.

Now I’m curious about what is considered more traditional in Greek cooking. Is vinegar usually a standard part of fakes, or is it more of a regional or family preference? Are tomato-heavy versions just as traditional?

How do you make yours, and what did your family serve growing up?

What Is the Best Way to Serve Taramosalata?

I absolutely love taramosalata and have it pretty regularly at home, but I’m having some people over soon and was wondering about the best way to serve it when entertaining.

Normally I just eat it with some bread or pita, so I don’t really put much thought into presentation. For guests, though, I’d like to make it part of a nice Greek-style spread with a few other things on the table. I was thinking warm pita triangles, crusty bread, maybe some cucumber and other vegetables for dipping, but I’m curious what everyone else usually serves with it.

Do you drizzle a little olive oil over the top or add any kind of garnish? And are there particular meze that you think pair especially well with taramosalata?

I’d love some ideas for making it look a little more special while still keeping everything traditional and simple.

What is your favorite Greek potato dish?

Potatoes show up in so many Greek meals, and I think they are often at their best when they soak up plenty of olive oil, lemon, herbs, and cooking juices.

Greek lemon potatoes are probably the first thing that comes to mind for me. I love when they are roasted until they are soft inside, a little crisp around the edges, and full of lemon and oregano. Potatoes cooked alongside chicken or lamb are also hard to beat because they absorb so much flavor from the pan.

I also enjoy simple boiled potatoes dressed with olive oil, lemon, parsley, and salt, especially with fish or grilled meat.

What Greek potato dish do you make most often? Do you prefer lemon potatoes, potatoes roasted with meat, fried potatoes, or something else? And is there a particular seasoning or family method that makes your version especially good?
Sign up for a free account and share your thoughts, photos, questions about Greek food, travel and culture!

WorldwideGreeks.com is a free online forum community where people can discuss Greek food, travel, traditions, history and mythology.
Join Worldwide Greeks here!

JOIN COMMUNITY FOR FREE

LOGIN TO YOUR ACCOUNT
Back
Top