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Cooking in the Greek Diaspora in Australia

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voula_slat

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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.
 
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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.
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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.
 
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I have also noticed that each region has their own specialties. How do you go about learning about them?

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No Meat Dolmades (Stuffed Grape Leaves) Recipe

It has taken me a long time to get vegetarian dolmades to the point where I enjoy them. Here is my recipe. It uses a lot of oil, so strict fasters shouldn't eat them. But most people aren't super strict so I would even say these are good for lent!

Ingredients:​

  • 1 jar of grape leaves (about 60-70 leaves)
  • 1 cup short-grain rice
  • 1 large onion, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup chopped fresh dill
  • 1/2 cup chopped fresh mint
  • 1/2 cup chopped fresh parsley
  • 1/4 cup olive oil, plus extra for drizzling
  • Juice of 2 lemons
  • Salt and pepper to taste
  • Water

Instructions:​

  1. Prepare the Grape Leaves:
    • If using grape leaves preserved in brine, rinse them well under cold water to remove excess salt. If using fresh grape leaves, blanch them in boiling water for about 1 minute, then drain and rinse with cold water. Trim off any stems.
  2. Prepare the Filling:
    • In a large bowl, combine the rice, chopped onion, minced garlic, chopped dill, chopped mint, chopped parsley, olive oil, lemon juice, salt, and pepper. Mix well to combine.
  3. Fill and Roll the Grape Leaves:
    • Place a grape leaf flat on a clean work surface, shiny side down, with the stem end facing you. Spoon about 1 tablespoon of the rice filling onto the center of the leaf, near the stem end.
    • Fold the bottom of the leaf over the filling, then fold in the sides, and roll tightly into a small cylinder.
    • Repeat with the remaining grape leaves and filling, arranging the rolled dolmades seam-side down in a large pot or deep skillet, packing them snugly together.
  4. Cook the Dolmades:
    • Once all the dolmades are rolled and packed in the pot, drizzle with a little olive oil and lemon juice.
    • Pour enough water into the pot to just cover the dolmades.
    • Place a heatproof plate or lid directly on top of the dolmades to keep them submerged during cooking.
    • Bring the water to a boil over medium-high heat, then reduce the heat to low, cover the pot, and simmer gently for about 45-60 minutes, or until the rice is cooked and the grape leaves are tender.

What do you serve for Greek Easter?

With Greek Easter just around the corner, I'm getting excited to celebrate with family and friends. One of my favorite parts of this holiday is the delicious feast we enjoy together. I'm curious to hear what dishes everyone serves at their Greek Easter gatherings.

Whether you have cherished family recipes passed down through generations or you're trying something new this year, I'd love to hear about it. From traditional favorites like lamb and tzatziki to mouthwatering desserts like baklava and tsoureki, every dish adds to the festive atmosphere.

So, what's on your Greek Easter menu this year? Are there any must-have dishes or special treats that you look forward to? Feel free to share recipes, tips, or simply your excitement for the upcoming celebration. Let's swap ideas and inspire each other to make this Greek Easter memorable!

Us? We are grilling a leg of lamb and serving it with lemon potatoes and fasolakia. For dessert we are doing some kind of a chocolate cake and of course koulourakia.

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Best meze to serve at Easter?

What is the best Greek meze to serve for Greek Easter? I want dishes that will wow my guests and make this Easter unforgettable. I’m looking for meze that are both traditional and have that ‘wow’ factor in terms of visual appeal and taste. I’d appreciate if you could share your favorites and perhaps some personal tips or recipes that make them stand out.

Here’s what I’m considering so far, but I’d love your input:
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  • Dolmadakia (Stuffed Grape Leaves) - A tangy and herb-infused delight.
  • Feta cheese. A classic - I sometimes drizzle with olive oil and sprinkle with oregano.
  • Olives. No meze spread is complete without olives.
What else should I put out? Or is that enough? We're having about 20 people.
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