Taste the flavours of Greece during this three-hour or so small-group cooking class. You'll learn various recipes such as: dolmades, burghal wheat pilau with Greek yoghurt, chicken youvetsi, loukoumades, roasted lemon potatoes, home made bread, moussaka, pastichio, kourabiedes, and many more – and then feast on it all, while enjoying amazing ocean views.
Where: McCrae, Mornington Peninsula
All Providers of OHO Experiences have implemented extra precautions around distancing and cleaning practices in order to comply with guidelines provided by the Department of Health and Human Services and you will be required to show your vaccination certificate on arrival.
Your Greek cooking class experience starts with a strong cup of Greek coffee (for those who dare), or alternatively a latte or cappuccino. Once the introductions are done with and the caffeine has kicked in, our cooking frenzy begins.
Our menu will vary slightly month to month, depending on what fresh produce is available and in season.
Some of the popular and frequently requested dishes we will be cooking are: lemon roasted potatoes, biftekia (oven roasted rissoles), home made bread and pitta bread, gemista, spanahorizo (spinach rice pilau), burghal wheat pilau with Greek yoghurt, spanakopitta, tiropitta, chicken youvetsi, afelia, slow cooked lamb and the various spice blends for chicken and lamb souvlaki and gyros....We mustn't forget the most important part of the meal ..... dessert. We will learn to make lokoumades, bougatsa, galaktoboureko and of course baklava.
Once our feast is cooked, we will sit down and enjoy the fruits of our labour with a glass of wine to wash it all down. Weather permitting, this will be outside with ocean views of the spectacular Mornington Peninsula as our backdrop.
The fruits of your labour
After a memorable day with an amazing backdrop of ocean views, you'll go home with a bellyful of food, new friends, new recipes, lots of stories and tales, and a seriously expanded cooking repertoire.
The kit required
Bring lots of enthusiasm, an empty stomach, and stories to share with new friends. Please wear comfortable clothes and closed shoes.
Greek-Cypriot Niki grew up surrounded by great cooks – her mum, both grandmothers, and four aunts – so it was inevitable that she too would end up a cook. After a childhood spent refining her skills, recipes (and patience!), Niki's first foray into the culinary world was spurred on by Matt Preston's rave review of her home-made souvlaki ('Home Sweet Souvlaki Home', the Age Epicure, 2004). Niki quit her 9-to-5 job and took the plunge of opening her own cafe and catering business. Over the years she has been invited to give cooking demonstrations for many food festivals, including the Food and Wine Festival, the Antipodes Festival (Lonsdale Street Festival) and the Oakleigh Glendi. Niki now owns a cooking school, My Greek Kitchen, specialising in Greek cuisine, which operates from South Melbourne Market Cooking School, and in Templestowe, and on the Mornington Peninsula.