Lianianika

Island Churches & Icons

september sunset !

little church in lianianika,but the most lovely sight i saw being in kythera late september into october was the wonderful evening skies it gave the island a different charm and feel than in august , ...

maybe it was at Perligianika or Dourianika ???

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2/2/2010

Photos, Great Walls

Miscellaneous

Ellen Argyriou.

Ellen Argyriou

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14/1/2005

Photos, Miscellaneous

Ellen Argyriou.

[[picture:"Tess Mallos sister.jpg" ID:6307]]

Ellen, was the Project Home Economist and Food Editor for, The 200 years History Of Australian Home Cooking, published in 1988, to celebrate Australia's Bicentennial Year.

The following entry derives from that book:

"Ellen trained as a teacher of Home Economics at the Sydney Teachers’ College, and taught here and in England. She then entered the industry side of Home Economics, working for two leading Advertising Agencies.
Ellen married and lived in a number of countries before returning to Australia in 1980.
She is now [1988] with The NSW Department of Technical and Further Education, passing on her knowledge of the many aspects of practical Home Economics to students.
The recipes in this book show her love of cooking and the scope of her food knowledge.
She has also written the Magnificent Micro wave Cookbook for Toshiba".

Ellen Argyriou & Tess Mallos

"...are sisters and this is the first time they have joined forces on a book. Their father, Anthony Calopades, was 11 years old when he immigrated in 1897 on his own; their mother, Kaliope, arrived in 1927. Their four children were born in Casino, New South Wales. Memories of the family garden are still vivid - okra, artichokes, eggplants, zucchini, capsicums, endive and dill flourished in the warm climate, and at a time when these were foreign to the Australian kitchen. The sisters initially learned to cook from their mother, who was adept at cooking Australian dishes as well as Greek".

14/1/2005

Miscellaneous

Beans, Varieties of.

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13/1/2005

Photos, Miscellaneous

Beans

[[picture:"Tess Mallos Beans.jpg" ID:6297]]

Bean Varieties

1. Butter beans.
2. Red kidney beans.
3. Chick peas or garbanzo beans.
4. Borlotli or cranberry beans — three varieties are shown to illustrate differences in shadings and markings. Also known as Roman beans.
5. Lima beans — large white, small green and small white.
6. Egptian brown beans (ful).
7. Haricot, navy or pea beans.
8. Pinto beans.
9. Black-eyed beans or peas, also known as cowpeas.
10. Brown beans, also known as Dutch or African brown beans.
11. Brown and green lentils, also known as continental lentils.
12. Split red lentils.
13. Mung beans or green gratn.
14. Black beans — Chinese.
15. Adzuki beans.
16. Soya beans.
17. Broad beans.
18. Great Northern beans, often sold as cannellini beans.
19 Black beans — Mexican. Also known as turtle beans.
20. Pink beans.
21. Lupins.
22. Saluggia beans — often sold as cranberry beans.
23. Yellow split peas.
24. Green split peas.

[[picture:"Têss Mallos Beans Part 2.jpg" ID:6299]]

13/1/2005

Miscellaneous

Bean Varieties.

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13/1/2005

Photos, Miscellaneous

General History

Greek cuisine. History of the influence on Australian cooking. Kythera and Kytherians, prominent.

From,

The 200 years History of Australian Cooking
Polly Book Publishing Company Pty Ltd
Balmain.
1988
ISBN 0 947110 01 1

Grecian Gifts

Greece and Cyprus

As with other cuisines, those of Greece and Cyprus have given their particular gifts to the Australian kitchen by various means. However the early Grecian gifts bestowed on the people of their new land had little to do with Greek food, but a great deal to do with enriching the fabric of the Australian way of life.

There is hardly an Australian with memories of the first 60 years of the 20th century who would not also have memories of the Greek cafe, milk bar or refreshment rooms. They were to be found in every city and most country townships (particularly in the eastern States). Rather than introducing Greek foods, cafe owners quickly learned to prepare Australian meals.

Early decor was often in the Classic style with timber panelling, padded booths, marble-topped tables and bentwood chairs, back-bar fittings of carved timber and mirrors, gleaming soda fountains and confectionery counters. The dark interiors were a cool oasis in the heat of summer.

In the early years ice-cream was made on the premises, and with ice-cream sodas, sundaes, parfaits, milk shakes and fr&sh fruit drinks, offered cool solace to the heat-weary. They were a meeting place for young people, a place for commercial travellers or out-of-towners to have a meal, or a place for afternoon tea. Meals were familiar — steak and eggs, lamb chops, mixed grills, sausages, meat pies, fried fish, salads and even roasts.

A few Greek migrants in the mid- 1800s, many attracted by the gold rush, did open restaurants in Melbourne; the earliest of these were George Morphesis from Ithaca who arrived in 1849, and Andreas Lekatsas (Lucas) who arrived in 1854. Both opened restaurants in 1869,
Lucas had two grand establishments, the Town Hall and Paris Cafes, and an open-air restaurant in Kew Gardens.

The birth of the traditional Greek cafe is attributed to Kytherian Athanasios Comino, who arrived in Sydney in 1877 He worked as a labourer until a stroll down Oxford Street pointed him to a new endeavour. Hunger drew him to a fish-and-chips shop owned by a Welshman. As Comino’s order was being prepared, he realised that cooking fish and chips was easy enough even for an inexperienced cook. In 1879 he opened a shop a few doors down; handling fish was second nature to island-born Greeks. Relatives came out and opened other shops, and the Comino name in fish shops, oyster bars and oyster leases was famous into the 1900s.

Other Kytherians followed. Most worked in established fish shops, cafes and restaurants gaining experience and learned enough English to open places of their own. As new ideas in the refreshment area emerged, they were introduced; the soda fountain was one of them. Constantine and Peter Soulos, with Anthony Loizos, came to Sydney in 1910 from America. In 1912 they formed the Anglo-American Company and opened two shops in George Street and one on Manly’s Corso, modelled on the American drug store soda bar, introducing the soda fountain to Australia.

The next addition was the milk bar, again an American idea. Mick Adams (he changed his namefrom Joachim Tavlaidis), was 16 when he came to Sydney in 1908. After working in various jobs and is owning a cafe in George Street, he took a trip tthe U.S.A. and brought back the milk bar concept. In November, 1932, Adams opened Australia’s first proper milk bar, the Black and White, at 24 Martin Place. In five years 4,000 milk bars operated in Australia, all incorporated into existing soda bars. Dairy farmers of the day must have been very grateful to Mick Adams!

Katoomba’s Paragon Restaurant is indicitive rif early Greek cafes and refreshment rooms. The National Trust declared the Paragon a place worthy of preservation; this survivor of a bygone era earned its classification because of all it represents.

Zacharia Simos came from Kythera to Sydney in 1912 and in 1916 chose Katoomba for his shop. It started as a small tearoom, extended in stages up to 1936. The original soda fountain is still there, but the soda water now comes from bottles. Simos began making chocolates, cakes and meat pies on the premises in the 1920s, and introduced baklava and kataifi pastries in the 1930s, probably the first to do so commercially in Australia. A pastrycook from Athens made the fib pastry and the kataifi shredded pastry, tasks which took considerable time and skill. Paragon hand-made chocolates and confectionery are still made to original recipes and the restaurant menu is little changed. Simos’s widow, Mary, still runs the shop, often nostalgically visited by succeeding generations of early Paragon customers.
Besides being the ethnic group which virtually fed Australia more than any other group, there was one contribution of particular importance to our table and to exports. With the development of the Murrumbidgee Irrigation Area, dried-fruit production, especially raisins, currants and sultanas, became an important industry But there were teething problems. The dried vine fruits, particularly sultanas, were not of the quality which could demand high prices in London; the best quality fruits were from Greece and Smyrna.

The 1920 purge of Greeks from Asia Minor resulted t in many coming to Australia. Four of them found t their way to Mildura, worked in the vineyards t during harvest and informed growers they were not drying the sultanas correctly In return for land and advances to establish their own vineyard, the Greeks educated the growers as to the correct procedures for cold dipping; the hot dipping used previously had caused the problems. They also introduced the Greek method of cincturing vines, a form of ring-barking, increasing fruit yields per acre twenty-fold.

As immigration from Greece and Cyprus increased from the 1950s, so did demands for the foods of their kitchen. While early Greek settlers confined their cuisine to their own table, growing their special vegetables and buying their cheeses and other favoured foods from Greek delicatessens, the marketplace was ready for the wider introduction of Greek foods.

Fib pastry has become so naturalised that its place in the Australian kitchen indicates the multi-cultural influences in our developing cuisine. It was first made in Sydney and Melbourne for those of Greek and Lebanese descent. Panos, the Paragon’s pastrycook, eventually opened his own shop in Melbourne. In the late 1940s Chris Koumi came from Cyprus and made fib and kataifi at his Athens Cake Shop in Bourke Street, Sydney Harry Larcos, also from Cyprus, learned the art from Koumi, married the boss’s daughter, and in the early 1960s opened a factory to make fib mechanically The Dutch-made machines are based on a Viennese invention for strudel pastry A large food company took over the business and production moved to Melbourne.

Chris Antoniou, another Cypriot Greek, arrived in 1952 and began business in 1961. Besides supplying shops and supermarkets with fresh fib and kataifi, the company prepares pastries such as spinach pie and cheese triangles, packaged and ready for baking.

Jim Atexopoubos (Alex) arrived from Piraeus in 1956 and began making Greek-style yogurt. Attiki yogurt is keenly sought by connoisseurs of traditional Greek yogurts, and despite intense competition, is still one of the best.

The first Greek cheesemaker in Australia was George Yoannidis, who came out in 1938. After working in Victoria he moved his family to Mount Gambier, South Australia, in 1951 and started his factory at Eight Mile Creek in 1960. Today the company is run by his sons, George and Stan, making Feta, Kefalotyri and Haloumy (plaited in the Lebanese style), as well as Italian cheeses and the famed Eight Mile Creek Cheddar.

From the time of the Cominos, many Greeks have worked in some aspect of Australia’s seafood industry. Major cities have their seafood wholesale entrepreneurs of Greek descent such as Marine Food Distributors (Harry Larcos and relatives), P Manettas & Co. and Poulos Bros of Sydney; Melbourne’s Jim Racovolis; Angelakis Bros of Adelaide and the two Kailis concerns in Perth.

Coffee has long been a favoured Greek beverage, so it was natural that Greek migrants would become involved in this business. John Andronicus left Kythera in 1907 at the age of 13. After living with brothers in West Maitland and Tamworth and completing his eduction, in 1910 Andronicus joined another two brothers in Sydney in their tea and coffee business relocated at 197 George Street. By 1936 Andronicus and his wife, Kathleen, were the sole proprietors of Andronicus Coffee and Tea, also famous for its chocolates. The business struggled until American servicemen based in Australia popularised coffee drinking.

Sons Charles and George joined their father in the early 1950s. In 1961 the sons opened their own wholesale company Andronicus Coffee Pty Ltd, and through vigorous promotion made Andronicus a household name for coffee devotees, and the hospitality industry.

Despite all the activity in food industries and businesses, it was only in relatively recent years that Greek cooking entered the Australian kitchen. Australians travelling to Greece fell in love with Greece, its islands and its foods. The occasional recipe appeared in cookery editorials and cookbooks, but it was not until Tess Mallos’s Greek Cookbook was published in 1976 that Greek cooking found a larger following.

Tess Mallos’s father had first worked in Comino fish shops when he arrived from Kythera in 1897 Anthony Calopades was 11 years old when sent out to his godfather, Antonious Comino. He worked in the Oxford Street fish shop for three months while attending school, then moved to other shops. He became an expert oyster opener and whenever Samuel Hordern (of retail fame) took a party onto his yacht in the early 1900s, Calopades was also taken aboard, with his oyster knife and a bag of oysters, to supply freshly opened oysters for the guests. He wouldn’t have dared fry up some calamari for them — the squid would have been thrown overboard.

Open full entry

12/1/2005

History, General History

Greek Cooking. Influence on the Australian cuisine. Kytherian influence prominent.

From,

The 200 years History of Australian Cooking
Polly Book Publishing Company Pty Ltd
Balmain.
1988
ISBN 0 947110 01 1

Grecian Gifts

Greece and Cyprus

As with other cuisines, those of Greece and Cyprus have given their particular gifts to the Australian kitchen by various means. However the early Grecian gifts bestowed on the people of their new land had little to do with Greek food, but a great deal to do with enriching the fabric of the Australian way of life.

There is hardly an Australian with memories of the first 60 years of the 20th century who would not also have memories of the Greek cafe, milk bar or refreshment rooms. They were to be found in every city and most country townships (particularly in the eastern States). Rather than introducing Greek foods, cafe owners quickly learned to prepare Australian meals.

Early decor was often in the Classic style with timber panelling, padded booths, marble-topped tables and bentwood chairs, back-bar fittings of carved timber and mirrors, gleaming soda fountains and confectionery counters. The dark interiors were a cool oasis in the heat of summer.

In the early years ice-cream was made on the premises, and with ice-cream sodas, sundaes, parfaits, milk shakes and fr&sh fruit drinks, offered cool solace to the heat-weary. They were a meeting place for young people, a place for commercial travellers or out-of-towners to have a meal, or a place for afternoon tea. Meals were familiar — steak and eggs, lamb chops, mixed grills, sausages, meat pies, fried fish, salads and even roasts.

A few Greek migrants in the mid- 1800s, many attracted by the gold rush, did open restaurants in Melbourne; the earliest of these were George Morphesis from Ithaca who arrived in 1849, and Andreas Lekatsas (Lucas) who arrived in 1854. Both opened restaurants in 1869,
Lucas had two grand establishments, the Town Hall and Paris Cafes, and an open-air restaurant in Kew Gardens.

The birth of the traditional Greek cafe is attributed to Kytherian Athanasios Comino, who arrived in Sydney in 1877 He worked as a labourer until a stroll down Oxford Street pointed him to a new endeavour. Hunger drew him to a fish-and-chips shop owned by a Welshman. As Comino’s order was being prepared, he realised that cooking fish and chips was easy enough even for an inexperienced cook. In 1879 he opened a shop a few doors down; handling fish was second nature to island-born Greeks. Relatives came out and opened other shops, and the Comino name in fish shops, oyster bars and oyster leases was famous into the 1900s.

Other Kytherians followed. Most worked in established fish shops, cafes and restaurants gaining experience and learned enough English to open places of their own. As new ideas in the refreshment area emerged, they were introduced; the soda fountain was one of them. Constantine and Peter Soulos, with Anthony Loizos, came to Sydney in 1910 from America. In 1912 they formed the Anglo-American Company and opened two shops in George Street and one on Manly’s Corso, modelled on the American drug store soda bar, introducing the soda fountain to Australia.

The next addition was the milk bar, again an American idea. Mick Adams (he changed his namefrom Joachim Tavlaidis), was 16 when he came to Sydney in 1908. After working in various jobs and is owning a cafe in George Street, he took a trip tthe U.S.A. and brought back the milk bar concept. In November, 1932, Adams opened Australia’s first proper milk bar, the Black and White, at 24 Martin Place. In five years 4,000 milk bars operated in Australia, all incorporated into existing soda bars. Dairy farmers of the day must have been very grateful to Mick Adams!

Katoomba’s Paragon Restaurant is indicitive rif early Greek cafes and refreshment rooms. The National Trust declared the Paragon a place worthy of preservation; this survivor of a bygone era earned its classification because of all it represents.

Zacharia Simos came from Kythera to Sydney in 1912 and in 1916 chose Katoomba for his shop. It started as a small tearoom, extended in stages up to 1936. The original soda fountain is still there, but the soda water now comes from bottles. Simos began making chocolates, cakes and meat pies on the premises in the 1920s, and introduced baklava and kataifi pastries in the 1930s, probably the first to do so commercially in Australia. A pastrycook from Athens made the fib pastry and the kataifi shredded pastry, tasks which took considerable time and skill. Paragon hand-made chocolates and confectionery are still made to original recipes and the restaurant menu is little changed. Simos’s widow, Mary, still runs the shop, often nostalgically visited by succeeding generations of early Paragon customers.
Besides being the ethnic group which virtually fed Australia more than any other group, there was one contribution of particular importance to our table and to exports. With the development of the Murrumbidgee Irrigation Area, dried-fruit production, especially raisins, currants and sultanas, became an important industry But there were teething problems. The dried vine fruits, particularly sultanas, were not of the quality which could demand high prices in London; the best quality fruits were from Greece and Smyrna.

The 1920 purge of Greeks from Asia Minor resulted t in many coming to Australia. Four of them found t their way to Mildura, worked in the vineyards t during harvest and informed growers they were not drying the sultanas correctly In return for land and advances to establish their own vineyard, the Greeks educated the growers as to the correct procedures for cold dipping; the hot dipping used previously had caused the problems. They also introduced the Greek method of cincturing vines, a form of ring-barking, increasing fruit yields per acre twenty-fold.

As immigration from Greece and Cyprus increased from the 1950s, so did demands for the foods of their kitchen. While early Greek settlers confined their cuisine to their own table, growing their special vegetables and buying their cheeses and other favoured foods from Greek delicatessens, the marketplace was ready for the wider introduction of Greek foods.

Fib pastry has become so naturalised that its place in the Australian kitchen indicates the multi-cultural influences in our developing cuisine. It was first made in Sydney and Melbourne for those of Greek and Lebanese descent. Panos, the Paragon’s pastrycook, eventually opened his own shop in Melbourne. In the late 1940s Chris Koumi came from Cyprus and made fib and kataifi at his Athens Cake Shop in Bourke Street, Sydney Harry Larcos, also from Cyprus, learned the art from Koumi, married the boss’s daughter, and in the early 1960s opened a factory to make fib mechanically The Dutch-made machines are based on a Viennese invention for strudel pastry A large food company took over the business and production moved to Melbourne.

Chris Antoniou, another Cypriot Greek, arrived in 1952 and began business in 1961. Besides supplying shops and supermarkets with fresh fib and kataifi, the company prepares pastries such as spinach pie and cheese triangles, packaged and ready for baking.

Jim Atexopoubos (Alex) arrived from Piraeus in 1956 and began making Greek-style yogurt. Attiki yogurt is keenly sought by connoisseurs of traditional Greek yogurts, and despite intense competition, is still one of the best.

The first Greek cheesemaker in Australia was George Yoannidis, who came out in 1938. After working in Victoria he moved his family to Mount Gambier, South Australia, in 1951 and started his factory at Eight Mile Creek in 1960. Today the company is run by his sons, George and Stan, making Feta, Kefalotyri and Haloumy (plaited in the Lebanese style), as well as Italian cheeses and the famed Eight Mile Creek Cheddar.

From the time of the Cominos, many Greeks have worked in some aspect of Australia’s seafood industry. Major cities have their seafood wholesale entrepreneurs of Greek descent such as Marine Food Distributors (Harry Larcos and relatives), P Manettas & Co. and Poulos Bros of Sydney; Melbourne’s Jim Racovolis; Angelakis Bros of Adelaide and the two Kailis concerns in Perth.

Coffee has long been a favoured Greek beverage, so it was natural that Greek migrants would become involved in this business. John Andronicus left Kythera in 1907 at the age of 13. After living with brothers in West Maitland and Tamworth and completing his eduction, in 1910 Andronicus joined another two brothers in Sydney in their tea and coffee business relocated at 197 George Street. By 1936 Andronicus and his wife, Kathleen, were the sole proprietors of Andronicus Coffee and Tea, also famous for its chocolates. The business struggled until American servicemen based in Australia popularised coffee drinking.

Sons Charles and George joined their father in the early 1950s. In 1961 the sons opened their own wholesale company Andronicus Coffee Pty Ltd, and through vigorous promotion made Andronicus a household name for coffee devotees, and the hospitality industry.

Despite all the activity in food industries and businesses, it was only in relatively recent years that Greek cooking entered the Australian kitchen. Australians travelling to Greece fell in love with Greece, its islands and its foods. The occasional recipe appeared in cookery editorials and cookbooks, but it was not until Tess Mallos’s Greek Cookbook was published in 1976 that Greek cooking found a larger following.

Tess Mallos’s father had first worked in Comino fish shops when he arrived from Kythera in 1897 Anthony Calopades was 11 years old when sent out to his godfather, Antonious Comino. He worked in the Oxford Street fish shop for three months while attending school, then moved to other shops. He became an expert oyster opener and whenever Samuel Hordern (of retail fame) took a party onto his yacht in the early 1900s, Calopades was also taken aboard, with his oyster knife and a bag of oysters, to supply freshly opened oysters for the guests. He wouldn’t have dared fry up some calamari for them — the squid would have been thrown overboard.

12/1/2005

Yoghurt Cake. Yaourtopita.

Cooking time: 50-60 minutes

Oven temperature: 180C (350F)

¾ cup butter
1 cup caster sugar
½ teaspoon grated lemon rind
4 eggs, separated
2½ cups plain flour
1 teaspoon baking powder
1 teaspoon bicarbonate of soda
1/4 teaspoon salt
¾ cup yoghurt

1 Cream butter and sugar with lemon rind until light.
2 Add egg yolks and beat well.
3 Sift dry ingredients three times and add to batter alternately with yoghurt.
4 Beat egg whites until stiff and fold gently into batter.
5 Pour into a buttered and floured 23 cm (9 inch) deep-sided cake tin or tube pan and cook in a moderate oven for 50-60 minutes or until cooked when tested.
6 Cool on a wire rack and dust with icing sugar before serving.

Variation:
1 Make a syrup of ½ cup each sugar and water, boiled for 10 minutes with a strip of lemon rind and a small stick of cinnamon.
2 Place cooled cake on a plate and spoon hot, strained syrup over cake — do not dust with icing sugar.
3 Serve with whipped cream as a dessert cake.

From,

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

9/1/2005

Pickled peppers. Piperies Toursi.

5 cups water
3 tablespoons rock salt
750 g (1½ lb) long Hungarian peppers
2 garlic cloves
2 hot chilli peppers, fresh or dried

Spiced Vinegar:

5 cups white vinegar
1 tablespoon whole allspice (pimento)
4 cloves
½ teaspoon peppercorns
2 bay leaves
½ cup sugar (optional)

1 Stir salt into water and bring to the boil.
2 Leave until cool.
3 Wash peppers and trim stems without remUving them completely.
4 Place peppers in a large bowl and cover with cooled brine.
5 Leave for 24 hours.
6 Drain and rinse thoroughly with cold water.
7 Pack into two sterilised jars adding a halved garlic clove and a hot chilli pepper to each.
8 Cover peppers with strained, boiling hot vinegar and seal.
9 Store for at least 3 weeks before using.

To make Spiced Vinegar:

1 Place vinegar, spices and sugar (if used) in a pan, bring to the boil and simmer gently for 5 minutes.
2 Strain and reheat to boiling point when required.

Note: The traditional Greek pickles do not have sugar, but some cooks use it since it improves the flavour.

From,

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

9/1/2005

Custard Pie. Galataboureko.

Serves: 12

Cooking time: 1 hour

Oven temperature: 180C (375F)

4 cups milk
¾ cup sugar
¾ cup fine semolina
¼ cup butter
grated rind of ½ lemon
8 cm (3 inch) cinnamon stick
pinch of salt
5 eggs, lightly beaten
1 teaspoon vanilla essence
250 g (8 oz) fillo pastry
¾ cup melted, unsalted butter
Syrup:
1 cup sugar
1 cup water
5 cm (3 in) cinnamon stick
2 teaspoons lemon juice
thinly peeled strip of lemon rind

1 Mix milk, sugar, semolina, lemon rind, Cinnamon stick and salt in a heavy-based saucepan and heat until thickened, stirring constantly.
2 Let custard bubble gently over low heat for 5 minutes.
3 Take from heat and remove cinnamon stick.
4 Cover with a piece of buttered paper to prevent skin forming.
5 When cool blend in eggs and vanilla.
6 Butter a 33 X 23 x 5 cm (13 X 9 X 2 inch) oven dish.
7 Place half of the fillo pastry sheets (about 5 sheets) in the dish, brushing each sheet with the melted butter.
8 Pour in custard and top with remaining sheets, again brushing each with butter as it is placed in position.
9 Brush top with remaining butter and score through top three sheets of fillo in 8 cm (3 inch) squares or diamonds.
10 Trim edges and bake in a moderate oven for 45 minutes until golden brown and custard is set when tested with a knife.
11 Remove from oven and cool thoroughly in the dish.
12 Make Syrup: Place ingredients in a heavy-based saucepan and stir over heat until sugar dissolves. Bring to the boil and boil over medium heat for 12 minutes.
13 Strain into a jug, cool to lukewarm and pour evenly over the pie.
14 Leave until cool before serving.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

8/1/2005

The Complete Middle East Cookbook. Tess Mallos.

[[picture:"Tess Mallos The Complete Middle East Cookbook.jpg" ID:6204]]

The Complete Middle East Cookbook.
Illustrated by Photography, Norman Nicholls
1979.Mcraw Hill. USA.

3/1/2005

Miscellaneous

The Complete Middle East Cookbook. Tess Mallos.

C

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3/1/2005

Photos, Miscellaneous

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

Open full entry

3/1/2005

Photos, Miscellaneous

Miscellaneous

Honey Cookies - Melomacorona

Honey Cookies - Melomacarona

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3/1/2005

Photos, Miscellaneous

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3/1/2005

Photos, Miscellaneous

Miscellaneous

Salad - Country style

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3/1/2005

Photos, Miscellaneous

Skwered lamb on fou fou.

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3/1/2005

Photos, Miscellaneous

Lemon, orange & grapefruit rolls

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos Fruit Balls.jpg" ID:6179]]

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

3/1/2005

Miscellaneous

Lemon, orange & grapefruit rolls.

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3/1/2005

Photos, Miscellaneous

Black and green olives, pickled peppers, eggplant pickle, & mixed pickles.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos Olives & Pickles.jpg" ID:6177]]

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

3/1/2005

Miscellaneous

Olives and pickles.

Plives and pickles.

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3/1/2005

Photos, Miscellaneous

Fresh Spiny Lobsters.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos Lobster.jpg" ID:6173]]

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

3/1/2005

Miscellaneous

Baklava. A perennial favourite among Greek pastries.

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3/1/2005

Photos, Miscellaneous

Baklava, a perrenial favourite among Greek pastries.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos Baklava.jpg" ID:6175]]

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

3/1/2005

Miscellaneous

Fresh spiny lobsters.

Open full entry

3/1/2005

Photos, Miscellaneous

Island Social Life

Metsovan women in traditional dress.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

This photograph from the First edition, 1976.

Do you have photographs of your family in traditional Kytherian dress?

From:

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

The most famous and influential Kytherian and Greek Cookbook by far.
It's publication had a profound influence not only on Greek cooks, but on Australian cooks as well. It altered the way Australians thought about food, and faciliated the shift from the Australian preference for bland English cuisine to - the eclectic European cuisine that Australians now take for granted. (The average Australian in the 1970's would probably have preferred to die rather than eat an olive, eggplant or zuchhini!)

The book contains numerous recipes, and the full-colour photographs are "works of art".

The book is used, and is a valuable resource, in Kytherian and Greek homes throughout Australia.

Open full entry

1/1/2005

Photos, Island Social Life

Miscellaneous

"Kakavi" - "fish pot" - on beach.

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1/1/2005

Photos, Miscellaneous

Miscellaneous

"Kakavi" - "fish pot" - on beach.

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1/1/2005

Photos, Miscellaneous

Miscellaneous

"Kakavi" - "fish pot" - on beach.

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1/1/2005

Photos, Miscellaneous

Working Life

"Kakavi" - "fish pot" - on beach.

There are many utensils, implements, tools, etc, that are used in rural/ocean cultures like Kythera, which have a distinct name.

Some like "Kakavi", are Greek, but many others - are distinctly Kytherian, or used in a special way on Kythera.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

This photograph, "Kakavi" - "fish pot" - on beach is from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

The most famous and influential Kytherian and Greek Cookbook by far.
It's publication had a profound influence not only on Greek cooks, but on Australian cooks as well. It altered the way Australians thought about food, and faciliated the shift from the Australian preference for bland English cuisine to - the eclectic European cuisine that Australians now take for granted. (The average Australian in the 1970's would probably have preferred to die rather than eat an olive, eggplant or zuchhini!)

The book contains numerous recipes, and the full-colour photographs are "works of art".

The book is used, and is a valuable resource, in Kytherian and Greek homes throughout Australia, and the world.

Open full entry

1/1/2005

Photos, Working Life

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos A selection of appertisers at the Pericles Taverna, Plaka.jpg" ID:6137]]

This photograph from the first edition, 1976.

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

The most famous and influential Kytherian and Greek Cookbook by far.
It's publication had a profound influence not only on Greek cooks, but on Australian cooks as well. It altered the way Australians thought about food, and faciliated the shift from the Australian preference for bland English cuisine to - the eclectic European cuisine that Australians now take for granted. (The average Australian in the 1970's would probably have preferred to die rather than eat an olive, eggplant or zuchhini!)

The book contains numerous recipes, and the full-colour photographs are "works of art".

The book is used, and is a valuable resource, in Kytherian and Greek homes throughout Australia, and the world.

1/1/2005

Open full entry

31/12/2004

Photos, Miscellaneous

Tess Mallos. Prolific Cookery Book author.

[[picture:"Tess Mallos young gourmet.gif.gif" ID:6126]]

The common assumption amongst Kytherians is that Tess Mallos (nee, Anastasia Calopades) has written one book, Greek Cookbook, first published in 1976.

In fact Tess has been a very prolific author of many articles, and books, over the past 40 years.

It is difficult to quantify the books she has written, as they have been published not only in Australia, but also in the USA and the United Kingdom, under various titles.

To further complicate matters, many of her books are extremely popular, and a re-printed on a regular basis.

The following should be contrued only as a preliminary list, with updated details, such as ISBN numbers to follow:

Publications:

The Australian Book of Meat Cookery.
Ure Smith, A division of, Paul Hamlyn Pty Ltd.
First published: 1970.
Republished: 1972, 1973, 1974 (twice), 1975, 1976, 1979.
Dee Why West. NSW.
ISBN 0 7254 05090

The Complete Book of Meat Cookery in Color
London. Hamlyn. 1971

The Complete Middle East Cookbook.
Illustrated by Photography, Norman Nicholls
USA. Mcraw Hill. 1979.
Reprinted, 1982, 1984 (modified), 1985.
Weldon Publishing, 1991.
Landsdown Publishing, 1994, 1995.
Revised, 1997.
REprinted 1999, 2002 (twice).

Middle Eastern Home Cooking. Quick, Easy, Delicious Recipes to Make at Home.
Boston, MA, USA, Tuttle Publishing. 2002.

Complete Mediterranean Cookbook.
Tuttle Publishing.

Mediterranean Cookbook
Readers Digest, Sydney. 1996.
[Reprint of the original Mediterranean Cookbook].

Moroccan Cookbook.

Complete Book of Egg Cooking in Color.
Illustrated by Christine Coleman
Paul Hamlyn NSW

Cooking in Color.
Chartwell books. UK. 1978.

Bean Cook Book.
Landsdowne. Australia. 1984.

The Bean Cook Book.
W. H. Smith & Sons Trading as WHS Distributors.
London. 1980.
ISBN 0 7112 00882

Wholefood Cookery with Beans, Peas and Lentils
Publisher, Landsdowne Press. Sydney. 1985.
[Sold in the United Kingdom, under the same title.]

Cooking for the Family
Toger Books International. 1986. London.

The Tess Mallos Fillo Pastry Cookbook With a guide to Kataifi Pastry.
Tess Mallos. Andrew Warn, Photographer, and Suzanne Mallos, Illustrations.
Merehurst Press. London. 1987.
Republished as a Lothian Book,
Melbourne, 1995.

Chapt in, The 200 Years History of Australian Cooking.
Ellen Argyriou, with Tess Mallos and others.
Polly Book Publishing.
1988.
Balmain, Sydney.
ISBN 0 947110 01 1

Barbecue Cookbook.
Crescent. New York. 1994.

Middle Eastern Home Cooking
Turnaround Publisher Services.
Lansdowne Publishing Pty Ltd
Hardback.
128 pages.
2002.
ISBN: 1863027556

Australia's & New Zealand's Seafood Down Under
Tess Mallos (ed).
Published by Harper Macrae Australia Pty Limited, Guildford, NSW. 2161.

Cooking of the Gulf.
Parkway Publishing. UK. 2004.

31/12/2004

Traditional herbal remedies and medicines

The ancient Tree of Hippocrates on the island of Cos, overhangs a bounty of traditional herbal remedies and medicines.
Herbs were a very important component of traditional Kytherian remedies.

[[picture:"Tess Mallos Hippocrates Tree.jpg" ID:6121]]

From:

Greek Cookbook
Author: Tess Mallos (nee, Anastasia Calopades)
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

30/12/2004

Miscellaneous

Herbal remedies and medicines at the Tree of Hippocrates, on the island of Cos.

Open full entry

30/12/2004

Photos, Miscellaneous

Globe Artichokes. From Tess Mallos' Greek Cookbook.

[[picture:"Tess Mallos globe artichokes.jpg" ID:6134]]

Photograph from the First edition, 1976.

Preparation

1 Wash artichokes well and cut off stems close to base
2 Have ready a bowl of cold water with the juice of one lemon and some lemon slices added
3 If desired stir in 2-3 tablespoons flour - this is a typically Greek practice and is quite effective in preventing discolouration
4 As each artichoke is prepared to requirements, rub cut surfaces with a lemon slice from the bowl and place in the water until all are well done
5 Cook as soon after preparation as possible

Whole artichokes

1 Cut off 2.5 cm (i inch) from top and trim sharp leaf ends with scissors
2 Remove tough outer leaves and trim carefully around base just enough to neaten

Artichoke hearts

1 Cut off 2.5 cm (i inch) from top and remove 3 or 4 layers of leaves

2 Scoop out choke with a spoon and cut in half if desired

Artichoke bases (fonds):

1 Pull off all leaves

2 Remove choke and trim base into a neat cup shape

From:

Greek Cookbook

Author: Tess Mallos (nee, Anastasia Calopades)
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

30/12/2004

Miscellaneous

A selection of appertisers at the Pericles Taverna, Plaka.

Open full entry

30/12/2004

Photos, Miscellaneous

Kythera. Food. An overview, by Tess Mallos.

In Greek Cookbook, Tess Mallos, (nee, Anastasia Calopades) gives an overview of the foods from various regions and islands of Greece. This is the entry, from the first edition, 1976, for,

Kythera

Legend tells of Aphrodite rising from the sea and going immediately to Kythera - which is proud to be known as the Island of Aphrodite. Even though the worship of gods and goddesses belongs to an era long since past, the Greek is as romantic at heart and would not deny the association with the glorious world of Ancient Greece.

Because of lifelong habit and a desire for self-sufficiency, Kythera's inhabitants still prefer to make their own wine and cheese, preserve their fruit in various ways and make good use of the abundance nature provides.

These skills and practices do not of course belong to the Kytherians alone (you will find them throughout the islands and in rural areas on the mainland), but because they are typically Greek the foods and culinary styles of Kythera demand a close look.

Cheese

The most popular cheese made in the home is mizithra, a mild cottage cheese. Although the Kytherians make the curd with rennnet from the stomachs of slaughtered kids, the favoured method is one from ancient times in which the milky sap of the gig tree is used. The sap is used in various ways. One interesting method utilises a fresh twig which is well washed and bruised with a mallet. Goat's milk is brought to the boil and one part water is added to three parts of milk to break down the strength of the rich milk and to cool it. The milk is then stirred in a rotary motion with the bruised twig. As the fig sap acts on the milk, the liquid begins to change direction of its own accord and there is no more stirring as the curd is made. The curd is poured into a wicker strainer and left for a day to drain. The mizithra is then ready to spread on bread or paximathia (dry toast); with fresh fruit and a glass of wine, who would want more!
Mizithra is also dried to a hard cheese of strong but good flavour and used as a grating cheese for pasta dishes. It must be drained for twice as long as the softer cheese, and is then turned out of the strainer, coated well with salt and left for many days in a cool place until dry and hard.

Figs

The figs of Kythera are plump, juicy and sweet as honey. Some of the first green figs are picked when no bigger than the first joint of a man's thumb. These are made into a spoon sweet, usually stuffed with a blanched almond.
From ancient times figs have been preserved by drying. They not only add variety to the diet, but are eaten for the medicinal properties which are attributed to them.
The figs are picked when fully ripe and placed stem up on a loosely packed bed of straw. After drying for two or three days in the hot sun (they are covered each night with sheets), each is turned upside down and pressed gently to flatten it without splitting. After a few more days of sun the figs are put into a slow oven for half an hour to dry them completely. They are then strung on strands of dried grass called vroulo and hung in the storeroom.
Another favoured method involves cutting through to the base of the fig in four segments, leaving the sections joined at the stem. Each fig is spread out flat and dried in the sun. When it is dry enough, but still slightly sticky on the fleshy side, chopped almonds are pressed on, a second fig is placed on top and two are pressed together. These are also dried in the oven, and are a delightful confection.

Grapes

Enough has been written about winemaking without going into detail about the methods used in Kythera. It is sufficient to say that a clan picnic can be an inebriating experience since it is mandatory that everyone's wine should be sampled! Grapes that are not used for wine, or for immediate eating enjoyment, are dried in the sun for later use. Currants are used in cooking, and raisins (stafithes) are eaten as a pleasant snack, usually with almonds from the almond trees.

Olives

Several varieties of olives are grown, some for the table, some for the olive press. Each household does its own pressing.
To harvest the olives, sheets are spread out under the trees and the branches beaten well to rid them of their fruit. They are then sorted according to ripeness, the green olives being preserved separately from the softer black olives since it takes longer to rid them of their bitterness. The olives are layered in wicker baskets with salt, and the top covered with a cloth. They are then left in the sun until all the bitter juices run out. During this process they are tossed occasionally. When the olives lose their bitterness they are ready to store in wooden casks. Although wrinkled in appearance they soon gain their plumpness when placed in vinegar or olive oil.
Olives can also be preserved by pickling in water. [See a previous, separate entry for the recipe.]

Nature's gifts

Although herbs grow profusely, few of them are dried for later use. Parsley, rosemary, mint, dill, fennel and thyme are preferred fresh, and many of them are available for most of the year because the winter is mild. However sage fuskomilia and rigani are gathered in large quantities for drying. The sage is only used to brew sage tea. If you ask for a tea in rural areas in Greece, sage tree is almost always served; with a good squeeze of lemon juice, and sweetened with honey, it is most refreshing.
Rigani (wild marjoram) and parsley are the two most popular culinary herbs. Rigani flavours lamb, fish and ground meat dishes. Although oregano is a substitute for rigani, it does not have quite the same pleasant though pungent flavour.
Chamomile (Anthemis nobilis carpets the spring countryside with its tiny, daisy-like flowers. Each family gathers sufficient for its needs, dries the blooms and stores them for brewing chamomile tea. It is widely used throughout Greece as a remedy for stomach upsets, and colds, and as a tonic.
Clumps of golden broom seem to be wherever you look in the spring. The stems, after a lengthy process of beating, soaking in running water, and combing, yield a fibre which is woven into cloths on home looms; these cloths are used mainly as ground sheets during the harvesting of olives.
The fields also provide various greens for the table. Dandelion leaves (rathikia), a type of mustard green called vlita and wild asparagus are boiled and served with olive oil and lemon juice. The rathikia and vlita are rather like endive and chicory in flavour and best gathered before they flower.
Globe artichokes grow wild in the fields, among rocks and on the roadside. Though smaller than those cultivated commercially elsewhere, they are more flavourful, and are cooked in many ways.
With fish freshly caught, lamb or kid from the flocks, fruit in abundance and a vegetable garden that extends the length and breadth of Kythera, the inhabitants are fortunate indeed.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

30/12/2004

Suckling pig.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

[[picture:"Tess Mallos suckling pig.jpg" ID:6112]]

From:

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

The most famous and influential Kytherian and Greek Cookbook by far.
It's publication had a profound influence not only on Greek cooks, but on Australian cooks as well. It altered the way Australians thought about food, and faciliated the shift from the Australian preference for bland English cuisine to - the eclectic European cuisine that Australians now take for granted. (The average Australian in the 1970's would probably have preferred to die rather than eat an olive, eggplant or zuchhini!)

The book contains numerous recipes, and the full-colour photographs are "works of art".

The book is used, and is a valuable resource, in Kytherian and Greek homes throughout Australia, and the world.

Introduction

"Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - through-out Europe and beyond. The breadth and variety of Greek cooking will astound the uninitiated who so wrongly believe it limited to lobster, lamb and olive oil.

This book explains, in succinct step-by-step methods, more than 100 recipes to suit every course and occasion. The contents are: Appetizers, soups, sauces, meats, seafood, poultry, pasta and rice, vegetables, salads, pastries, cakes and cookies, preserves, breads and wines. They collectively confound the mischievous myth that Greek cooking is too rich, too spiced or too oily.

The author, intensely proud of her Greek heritage, explains the historical and provinicial origins of the widely different food styles; some of which date back to the early olympics when victors were showered with honey cakes and other delicacies as tribute. All recipes are described by both their Greek name and the English equivalent.

The Greek Cookbook is more than an exciting ethnic repertoir, it is creative all-seasons cookery at its best - based on experience that reaches as far back as classic Greece itself".

Tess Mallos

Tess Mallos takes a great pride in her Greek heritage. Her parents from the Greek island of Kythera - emigrated to Australia where she was born and raised in a country town.
[Tess's father was Andonis Calopedes, Yerohimona from Lianianika, near Logothetianika, and her mother was, Calliope Manolliaras, from Aroniathika. Andonis arrived in Australia at the turn of the 20th century as an 11 year old, and worked in the famous Kominos cafe in the central business district of Sydney. In 1919, he moved to Casino, where he ran the Marble Bar Cafe. Tess was born in Casino, New South Wales.]
The climate there favoured the cultivation of many popular Greek foods and she acquired a taste for home-pickled olives, globe artichokes and stuffed grape vine leaves before such exotic foods were appreciated by Australians.

Long since a resident of Sydney, Mrs Mallos has been involved in the food industry for almost half her life. Her cookery writing career began as a free-lance food consultant in advertising, creating and writing recipes for a wide range of food as well as preparing food for photography.

For the past few years she has worked as Food Consultant to the Australian Meat Board, and in that capacity writes editorials on meat cookery for some 80 publications throughout Australia, and 20 overseas countries. She is the author of a number of books on meat cookery and is regarded as an expert in the field.

This book shows her great skill and knowledge in an area of cookery which is her first love: and in her own words, 'to present my P.R. effort for Greece'.

Mrs Mallos has three children and wants them to be acquainted with as many aspects of their Greek heritage as possible. At least part of her ideal is accomplished with this book.

Qantas Airways flew Mrs Mallos to Greece for research and location photography.

30/12/2004

Miscellaneous

Suckling pig.

Open full entry

30/12/2004

Photos, Miscellaneous

Island Social Life

Spit-roasting Easter lambs.

From, Greek Cookbook, by Tess Mallos, (nee, Anastasia Calopades) which contains numerous superb photographs of food, and the settings in which it is grown, prepared and served.

From:

Greek Cookbook.

Author: Tess Mallos
When Published: 1976
Re-published: 1977, 1978, 1980, 1983, 1985, 1986, 1989, 1992, 1997. In Jan 2005 a smaller paperback (40 recipes) will be published.
Publisher: Paul Hamlyn Limited
Available:
Description: 128 page.
ISBN 0 0600 07402 1
Designed by Christine Bruessow

The most famous and influential Kytherian and Greek Cookbook by far.
It's publication had a profound influence not only on Greek cooks, but on Australian cooks as well. It altered the way Australians thought about food, and faciliated the shift from the Australian preference for bland English cuisine to - the eclectic European cuisine that Australians now take for granted. (The average Australian in the 1970's would probably have preferred to die rather than eat an olive, eggplant or zuchhini!)

The book contains numerous recipes, and the full-colour photographs are "works of art".

The book is used, and is a valuable resource, in Kytherian and Greek homes throughout Australia, and the rest of the world.

Introduction

"Greek cookery, historically a forerunner of Western cuisine, spread its culinary influence - via ancient Rome - through-out Europe and beyond. The breadth and variety of Greek cooking will astound the uninitiated who so wrongly believe it limited to lobster, lamb and olive oil.

This book explains, in succinct step-by-step methods, more than 100 recipes to suit every course and occasion. The contents are: Appetizers, soups, sauces, meats, seafood, poultry, pasta and rice, vegetables, salads, pastries, cakes and cookies, preserves, breads and wines. They collectively confound the mischievous myth that Greek cooking is too rich, too spiced or too oily.

The author, intensely proud of her Greek heritage, explains the historical and provinicial origins of the widely different food styles; some of which date back to the early olympics when victors were showered with honey cakes and other delicacies as tribute. All recipes are described by both their Greek name and the English equivalent.

The Greek Cookbook is more than an exciting ethnic repertoir, it is creative all-seasons cookery at its best - based on experience that reaches as far back as classic Greece itself".

Tess Mallos

Tess Mallos takes a great pride in her Greek heritage. Her parents from the Greek island of Kythera - emigrated to Australia where she was born and raised in a country town.
[Tess's father was Andonis Calopades, Yerohimona from Lianianika, near Logothetianika, and her mother was, Calliope Manolliaras, from Aroniathika. Andonis arrived in Australia at the turn of the 20th century as an 11 year old, and worked in the famous Kominos cafe in the central business district of Sydney. In 1919, he moved to Casino, where he ran the Marble Bar Cafe. Tess was born in Casino, New South Wales.]
The climate there favoured the cultivation of many popular Greek foods and she acquired a taste for home-pickled olives, globe artichokes and stuffed grape vine leaves before such exotic foods were appreciated by Australians.

Long since a resident of Sydney, Mrs Mallos has been involved in the food industry for almost half her life. Her cookery writing career began as a free-lance food consultant in advertising, creating and writing recipes for a wide range of food as well as preparing food for photography.

For the past few years she has worked as Food Consultant to the Australian Meat Board, and in that capacity writes editorials on meat cookery for some 80 publications throughout Australia, and 20 overseas countries. She is the author of a number of books on meat cookery and is regarded as an expert in the field.

This book shows her great skill and knowledge in an area of cookery which is her first love: and in her own words, 'to present my P.R. effort for Greece'.

Mrs Mallos has three children and wants them to be acquainted with as many aspects of their Greek heritage as possible. At least part of her ideal is accomplished with this book.

Qantas Airways flew Mrs Mallos to Greece for research and location photography.

Open full entry

30/12/2004

Photos, Island Social Life

Miscellaneous

Spit-roasting Easter lambs.

Open full entry

30/12/2004

Photos, Miscellaneous

Open full entry

30/12/2004

Panagia Euagelistria, Lianianika.
Please, if someone has some information, I would like to know the story of this church

Open full entry

9/8/2003

Photos, Island Churches & Icons

Lianianika

Village sections

Village map

All entries for this village

september sunset !

'' sunset skyline ''

Gravesite of the Lianos family, Botany Cemetery, Sydney

My Grandparents Agapi and George Lianos later in life - in1942.

8 remaining children of George and Agapi Lianos, 1987, in Uncle Tony's home, in Killarney Heights

My grandfather in 1960, surrounded by his eleven children

My mother with her 10 brothers and sisters

Cosmopolitan Oyster Parlour in Pitt St, owned by the Comino brothers - my grandmothers uncles

Lianos family home on Kythera, built by my grandfather, George Lianos

My Grandparents Agapi and George Lianos, early in their married life

My Grandparents Agapi and George Lianos & their life story

The Lianos Comino Odyssey

old house and walls at Lianianika

Ellen Argyriou.

Ellen Argyriou.

Beans, Varieties of.

Beans

Bean Varieties.

Greek cuisine. History of the influence on Australian cooking. Kythera and Kytherians, prominent.

Greek Cooking. Influence on the Australian cuisine. Kytherian influence prominent.

Yoghurt Cake. Yaourtopita.

Pickled peppers. Piperies Toursi.

Custard Pie. Galataboureko.

The Complete Middle East Cookbook. Tess Mallos.

The Complete Middle East Cookbook. Tess Mallos.

Weights Volmes & Liquid Measures. A Guide.

Lamb stew with zucchini. Arni Yahni.

Lamb stew with zucchini

Rose petal jam & fig preserves.

Rose petal jam & fig preserves

Spinach pie - Spanakopita

Spinach pie - Spanakopita

Almond pears, nut rolls, glace fruits, & Greek coffee

Almond pears, nut rolls, glace fruits & Greek coffee.

Honey Cookies - Melomacorona

Honey Cookies - Melomacarona

Spinach with rice.

Spinach with rice

Roast goose with chestnut stuffing.

Roast goose with chestnut stuffing

Salad - Country style

Salad - Country style.

Braised Chicken. Kotopoulo Karama.

Braised chicken.

Braised beef and onions

Braised beef and onions

Skewered lamb on fou fou.

Skewered lamb on fou fou.

Lemon, orange & grapefruit rolls

Lemon, orange & grapefruit rolls.

Black and green olives, pickled peppers, eggplant pickle, & mixed pickles.

Olives and pickles.

Fresh Spiny Lobsters.

Baklava. A perennial favourite among Greek pastries.

Baklava, a perrenial favourite among Greek pastries.

Fresh spiny lobsters.

Metsovan women in traditional dress.

"Kakavi" - "fish pot" - on beach.

"Kakavi" - "fish pot" - on beach.

"Kakavi" - "fish pot" - on beach.

"Kakavi" - "fish pot" - on beach.

Dolmathakia Latheres. Stuffed grape vine leaves.

Dolmathakia Latheres.

"Kakavi" - "fish pot" - on beach.

Citrus grove.

Food of the Minoans.

Food of the Minoans.

Food of the Minoans.

Fried Salt Cod.

Fried cod and squid. From Tess Mallos' Greek Cookbook.

"Mizethes". A selection of appertisers at the Pericles Taverna, Plaka.

"Fassoulatha". Bean Soup. From Tess Mallos' Greek Cookbook.

Bean Soup. From Tess Mallos' Greek Cookbook.

Globe artichokes, from Tess Mallos' Greek Cookbook.

Tess Mallos.

Tess Mallos. Prolific Cookery Book author.