If you go to Greece, you will notice small kiosk-like shops called periptero selling ice cream. This is our interpretation – the addition of almonds and salt flakes takes it to the next level.
This is the number-one requested cheese from our non-Greek friends and we don’t blame them.
No Greek feast is complete without a bowl of tzatziki. It is the quintessential Greek dip, with garlic, thick yoghurt and a good amount of lemon.
The biggest reason I like tofu is that good tofu has a custard-like texture. No wonder then that silken tofu is often used to make a delicious, creamy chocolate dessert.
Jiigae is a spicy Korean stew that’s served in an earthenware pot, so that it still bubbles wonderfully on the table.
