narrative: Charis Vekris photography: Michalis Richter Εxports – Δistribution (part 1)   Munich: a city with the third largest population in Germany. Munich is so clean and quiet that, despite its size, it’s considered by many to be the world’s largest village. Yes, it’s quiet with one exception: the two and a half weeks of…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (4-6 people) 500 gr. fava (yellow split peas) 2 lt water 1 large onion (cut into quarters) a pinch of dry oregano 1 bay leaf or fresh thyme (optional) salt white pepper for the garnish lemon juice 1 onion (cut into slices…
narrative - photography: Antonia Kati – journalist, food photographer & food stylist Ingredients (1-2 people) 1 large barley rusk - dakos 1 large ripe tomato A dash of feta or xinomizithra cheese Oregano Salt Extra virgin olive oil Dampen the rusk slightly with cold water and set on a plate. Chop or grate the tomato…
narrative - photography: Antonia Kati, journalist - food photographer & food stylist Ingredients 1 octopus, about 2 kg 1-2 bay leaves black peppercorns a handful of whole allspice berries salt 2 carrots (chopped or diced) 2 “Florina” red peppers (sliced) sunflower oil high-quality white vinegar a pinch of coarse sea salt 1 sprig of parsley,…
narrative: Charis Vekris I recently travelled to Chalki in Naxos to visit Vallindras Distillery, thinking I would be the only one to have this idea. Who would leave the island’s vast beaches, fascinating archaeological sites and tavernas serving delicious food to visit a distillery in a village in the center of the island on a…
It is not a coincidence that Lesvos and Ouzo are connected in the minds of people. The history of Greece’s "national drink" is rooted in the island of Lesvos and the coast of Asia Minor. On the island there are 16 distilleries that produce Ouzo of Mytilene and Plomari, both Protected Geographical Indications. Ouzo Fest…
narrative - photography: Antonia Kati - journalist, food photographer & food stylist Ingredients (4 people) 2 lbs sardines 2/3 cups olive oil 1 medium onion chopped 2 cloves of garlic chopped 2 medium tomatoes, chopped, skin removed 1/2 bunch of parsley chopped, stems discarded 2 tbs pine nuts (optional) 2 tbs black currants (optional) Salt…
TSOU.GRisma: Clinking our glasses and drinking is the only thing not included in this site about all things ouzo! Photography: Antonia Kati, Nikos Ragkousis Sketch: Tasos Maragkos What a great celebration our first birthday was! Time: Saturday night, June 17. Place: Ano Syros. Guests: friends from the print and online press from Athens, Thessaloniki, and…
narrative - photography: Antonia Kati - journalist, food photographer and food stylist Ingredients (4 people) 30 mussels (give or take) 200ml dry, white wine 1 large onion (finely chopped) 1 clove of garlic (finely minced) ½ bunch fresh fennel, finely chopped 2-3 tbsp prepared mustard 1 tbsp butter 2 tbsp olive oil 1 lemon (juice…
Starting this month and every month from now on, Antonia Kati will be gracing us with one of her scrumptious mezé recipes: appetizers which could easily become our little glass of ouzo’s heavenly match are being photographed in a way which is as unique as it is state-of-the-art. The result is appetizer portraits that could…