GREECE

MARINATED FETA CHEESE

759EAD77-AFFB-4819-8046-D960EEE3F292.jpg

We start with e beautiful bit of Greek Feta cheese aged and imported in barrels. The marinade is simple and is best done the day before to really get the flavour to absorb. You can use this same oil to dress your salad for extra flavour points.

200ml olive oil

250g feta cheese

1 clove garlic

1/2 bunch oregano

zest and juice of 1 lemon

1 tsp black pepper

mix your olive oil, lemon juice and zest, chopped oregano, black pepper and minced garlic into a mixing bowl and whisk until combined nicely. Pour over your cheese and let sit in a sealable container overnight. No seriouly, that’s it.

THE OUZO FIZZ

This is our first attempt at a completely original cocktail you can tell because the name is not very creative. A good friend of ours involved in the cocktail scene mentioned that the use of yogurt in cocktails is becoming trendier so we thought we would have a crack at it. The only spirit in the drink is ouzo which is Greece’s most popular liqueur.

1.25 oz oozo

1.25 oz fresh lemon juice

1 oz honey syrup (simple syrup with honey instead of sugar)

1 tsp greek yogurt

3 oz soda water

Pour all ingredients except soda water into a shaker with 5 ice cubes. Shake thouroughly for 30 seconds. Pour into a medium size glass and top up with soda water. The yogurt gives the cocktail and nice creamy texture and the addition of fat acts much like an egg in a shaken cocktail. Don’t use a plastic straw and enjoy.