2012 Melbourne Food & Wine Festival Tastes of Northern Greece
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From moussaka to baklava, your foodie odyssey starts here.
Join Vicki Peppos and cook classic dishes from the land of our ancestors, then match the feast with wines, spirits and liquers from Makedonia, Naoussa, Epiros and Halkithiki.
Experience flavours steeped in history and spirit from the beating heart of the Byzantine to the beating drum of the Balkans.
This is one Greek feast not to miss.
Fri 2, 6.30pm -10.30pm, $150.
Taverna ‘Ossa’ smoked eggplant, walnut & feta ‘salad’
Giouvetsi (clay baked lamb with pasta)
The real Greek salad
Bougatsa, Thessaloniki’s famous filo and custard dessert
Matched with Greek wines from Naoussa & Makedonia.
Sun 4, 10am -2pm, $150.
Bougiourdi (clay baked goat’s milk cheese)
Classic Moussaka
The real Greek salad
Baklava with mastic and pistachios
Matched with Greek wines from Epiros & Halkithiki.
Fri 16, 6.30pm -10.30pm, $150.
Dolmathes with lamb & yoghurt
Vine baked Byzantine chicken with patates lemonates (Greek lemon potatoes)
The real Greek salad
Revani (syrup cake) with mastic, yoghurt and manouri cream
Matched with Greek wines from Naoussa & Makedonia.
Sun 18, 10am -2pm, $150.
Spetsofai (loukanika – greek pork sausages with peppers)
Classic Moussaka
The real Greek salad
Baked rizogalo with Greek cinnamon (rice pudding)
Matched with Greek wines from Epiros & Halkithiki.
