Tagged: ingredients

Focus on Feta

Posted on June 30, 2019 by - News & Reviews

If you’re a fan of Greek cuisine, you’ve undoubtedly stumbled across, salivated over and enjoyed more than a casual fling with Feta – arguably one of the biggest heroes of the Greek menu.

So, what are the origins of Feta and why is it used so widely in Greek cuisine?

A focus on Feta

Made from sheep’s milk, or a mix of sheep’s milk and up to 30 per cent goat’s milk, Feta is a soft, creamy yet crumbly cheese that is cured in brine. Its flavour is often described as tangy or salty and ranges from mild to sharp.

The brine in which feta cures can be plain or feature the addition of herbs to add a touch of extra flavor. The cheese can be cured for anywhere between two and 12 months, and this tasty morsel pops up throughout Greek cooking – from salads, to Spanakopita pastries, and more.

The history of Feta

A quick flick through the pages of history reveals Feta dates back to around 8BC, and the technique of making it is even described in Homer’s ‘Odyssey’.

Its origins are likely associated with Greece’s preference for small grazing animals such as sheep or goats, which were better suited to the landscape of the islands than cows.

After more than 2000 years of production and bit of a battle with Denmark, Feta officially obtained certification in 2002, meaning now counties within the European Union can only label a brined cheese Feta if it made using traditional methods exclusively of sheep’s or sheep’s and goat’s milk from the following regions of Greece: Peloponnese, Central Greece, Epirus, Thessaly, Macedonia, Thrace, and the islands of Lesvos and Cephalonia.

How Feta is used

Feta features heavily in Greek cuisine, offering a stunning contrast to other common flavours. You’ll find it as an accompaniment to watermelon as an appetiser, in traditional Greek salads as the salty hero of the dish, within filo based dishes like Spanokopita alongside spinach, and it can also be cooked or grilled or simply used as a sandwich filling.

The health benefits of Feta

Like much of the Mediterranean diet, Feta is believed to offer health benefits. It is lower in fat and calories than aged cheeses like cheddar and Parmigiano-Reggiano, features calcium and phosphate (which are linked to better bone health), and also boasts probiotics, along with vitamins like A, B12, and K, folic acid, pantothenic acid, iron and magnesium.

The popularity of Feta

The flavour, combined with the perceived health benefits of Feta, have contributed to a recent rise in the cheese’s popularity.

Its popularity contributes to Greeks purportedly being among the highest consumers of cheese in the world. Each year Greek residents consumer about 23 kilograms of cheese with roughly half of that consumption being Feta.

About George’s

Located on the King Street Wharf amidst the beauty and excitement of Darling Harbour, George’s Mediterranean Bar and Grill is renowned as one of Sydney’s premier eateries. Come share the Greek hospitality for which we are renowned as we serve up harbourside dining in simply stunning surrounds.

You can learn more about our function facilities here, or contact us directly for further advice

 

 

What makes it Mediterranean?

Posted on May 31, 2017 by - News & Reviews

Think Mediterranean cuisine and the mind willingly turns to fresh and zesty flavours like lemon, yogurt and olives, succulent seafood or meats tended to with love, and slow-cooked to flavoursome supremacy.

These are all essential elements of the Greek cooking style which dates back 4000 years, but there’s so much more to cuisine than just ingredients, and here’s why…

Rich Mediterranean history

Greek cuisine has a culinary tradition that is part of the history and the culture of Greece.

Based on what can be grown and sourced locally, its flavours change with the season and the geography of the region, but essential elements have long included olive oil, lemon and wine. Wheat is also a traditional ingredient lending itself to semolina pastas, flour and bread.

While Greek food has influenced others, and undoubtedly others have influenced Greek cuisine, at its heart is readily available produce that is grown and sourced within the local region.

Fresh produce

Vegetables and fresh produce have traditionally held a central position in the creation of Greek food, and cooking is traditionally based on the flavours of what’s readily available and in season. Favoured vegetables include tomato, eggplant, zucchini, and onions, and a select array of herbs including oregano, dill, bay leaves, garlic, basil, and mint.

Meats and seafood

Again location has dictated the type of meats used in Greek cooking, with the climate and terrain favouring the breeding of goats and sheep, rather than beef. This makes lamb one of the key meats used in meals.

Communities along Greece’s lengthy coastline were influenced by the range of seafood available. From sardines, to anchovies, calamari, cuttlefish, octopus, lobster and a vast array of fish, the Aegean and Mediterranean Seas were bountiful in their supply and variety of seafood.

Cheese and yoghurt

While for many Feta immediately springs to mind, Greece boasts a huge array of cheeses with flavours that range from mild to strong, and textures that vary from creamy to hard or crumbly. Most are created using sheep or goat’s milk, and the tradition of making them dates back centuries.

Meanwhile Greek yoghurt with its smooth texture and rich flavour has become one of the country’s most successful exports.

Warm Mediterranean hospitality

But it’s not just the ingredients that influence the style and flavours of Greek cooking, it’s the traditional methods used in preparation and the ethos behind it. Preparation involves minimal refinement where the flavours and ingredients are encouraged to speak for themselves.

Eating is a pastime to be enjoyed, never rushed, and an experience that is shared at leisure with family and friends.

Health benefits

With its attributes of fresh fruit, vegetables, healthy fats as found in olive oil, seafood, and only a select use of meats, the Mediterranean diet is renowned for its health benefits.

Coupled with a leisurely eating style, the Mayo Clinic notes it has been shown to reduce the risk of heart disease, cancer, and Alzheimer’s and Parkinson’s.

“For these reasons, most if not all major scientific organizations encourage healthy adults to adapt a style of eating like that of the Mediterranean diet for prevention of major chronic diseases.”

About George’s

George’s Mediterranean Bar and Grill continues the ethos of using the finest fresh ingredients in flavoursome meals designed to be shared with family and friends.

Join us at our picturesque Sydney location in Darling Harbour to experience all the joy, tradition and warm hospitality that encapsulates Greek cuisine.