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| Amazing Mezzes |
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Like Spanish Tapas, Mezzes are a series of small starters, usually eaten together and accompanied by Ouzo or wine. Olympus Foods S.A. has selected the most representative of these Greek flavors and prepared a Greek Mezze Plate. Just add some bread and a glass of wine and you can enjoy a classic Greek meal.Their Greek Mezze Plate consists of: Tzatziki, a yogurt dip made with garlic, dill, cucumber, olive oil and vinegar; Taramasalata, a dip made from dried fish roe, olive oil, lemon juice and bread; Feta cheese; Dolma, or vine leaves stuffed with rice and herbs; and black olives.
You only need to add some bread or crackers in order to enjoy a light Greek meal".
Visit us: www.olympus-foods.gr |
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| Mini Bar |
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Tsantali, the wine and spirit maker from Eastern Thrace, is now offering its award-winning Ouzo in a 200ml bottle. For Greeks, 200ml is basically a single-serving size. The new bottle evokes a fluted column from Ionic Architecture. This is actually more important than it might seem: little bottles in Greece, at least nice ones, are often reused after their original contents have been consumed.
Tsantali’s Ouzo is created using an old family recipe. Multiple distillations are carried out in patented (though traditional) copper stills to protect the essence of anise and other herbs (they won’t tell us what those are – it’s a family secret).
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| Natural Baker |
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Athenian Family Bakery, with three generations of experience and a high-tech factory, has introduced two new product categories under its Ferro label. The first, Mini Low-Fat Breadsticks, contain little salt and no trans-fats and come in an environmentally-friendly package. They are also offering new flavors (Dark Chocolate and Latte Macchiato) of the popular mini wafer rolls, the bite size Papilo. Visit us: www.ferro.gr |
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| Greek Delights |
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Loukoumia, a sort of chewy, jelly-like candy similar to Turkish delight, are wildly popular in Greece. Now Attiki-Pittas (known for their honey) has created a new twist on these traditional treats. Available in nine flavors, including honey and walnuts, lemon and rose, they go well with an afternoon coffee. Visit us: www.attiki-pittas.gr |
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| White Wine Awards |
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Domaine Gerovassiliou Viognier 2005 was awarded the great gold medal as the "Best White Wine in Europe" for the year 2006 at the International Wine Competition MUNDUS Vini held in Germany. This competition is the most important wine competition in Germany and the largest wine-tasting event organized by the OIV worldwide. At the same competition, another of the Domaine’s wines – Domaine Gerovassiliou Chardonnay 2005 – won a gold medal.
Domaine Gerovassiliou Viognier 2005 was also awarded with the Regional Trophy in "Decanter Awards", the International Wine Competition organized by the English Decanter Magazine. Visit us: www.gerovassiliou.gr |
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| Theatrical Food & Wine |
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Thalassa, the restaurant owned and operated by the folks at Fantis Food, is serving as a setting for Steve Buscemi’s film called “The Interview” featuring Sienna Miller of Cassanova fame. No word on what the stars had to say about the food, but Thalassa’s chef, Gregory Zapantis, recently prepared a dinner for the James Beard Foundation, and those people know their food. In addition, Fantis has newly introduced products from two high-end Greek winemakers: Antonopoulos and Tsantali. Tsantali produces the well-regarded Chromitsa. Antonopoulos also makes lovely wines. Ed McCarthy, author of Wine For Dummies and columnist for Nation's Restaurant News and Beverage Media wrote this about Antonopoulos Vineyards Peloponnese "Gherontoklima Rematias" 2000: “A completely unique experience. This is a blend of the very rare Vertzami (60 percent) with 40 percent Cabernet Franc. Very dark in color, with deep, intense flavors of chocolate and cinnamon; incredibly delicious"
Visit us: www.fantisfoods.com |
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| Starters To Go |
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Gaea, known for their olive oil and olives, are offering three different mezzes (small plates) under their Amphora line. These are: baked giant beans, stuffed vine leaves and – the most unusual offering – chickpea salad. A traditional salad from the Ionian island of Kefalonia, this dish is cooked with chickpeas, olives and peppers. All mezze may be eaten straight from the jar or gently heated. They are also expanding their line with organic offerings. Gaea, though a relatively young company (1995), has quite good distribution in the States, the EU, Canada, Asia and New Zealand.
Visit us: www.gaea.gr |
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| Real Gyro |
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Hellinic Gyros S.A. knows its meat. The company offers a range of export quality Greek meat products for restaurants and caterers throughout the EU. These include the traditional Greek Gyro as well as Souvlaki (sort of a Hellenic taco). They will be at SIAL 2006 (Hellenic Gyros Stand, Hall 6, J 84) where they will feature their Pork Gyro, a product traditionally marinated with Mediterranean herbs and spices but with reduced fat.
Mail us: sales@hellenicgyros.gr |
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| Extra Virgin Organic |
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In Greece, some of the best olive oils are produced by unions, or cooperatives.
Small farmers band together, set standards and work in harmony to create superior products. The Union of Monofatsi is one such concern. Located in Crete, the Union has introduced two superior quality olive oils: Extra Virgin Olive Oil Pasiphae and Organic Olive Oil Bio-Pasiphae.
Visit us: easmon@otenet.gr |
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| Sweet Sticks |
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Epikouria’sTM carefully selected editorial content is a valuable source of information for those interested in the fine foods and drinks available for export from Greece. The magazine’s editors and writers are experts in their field, many of whom enjoy an international reputation. In addition to clear product information, including comprehensive buying guides, they provide insights into Greece’s culinary history, its traditions and specialties. The Greek Mediterranean Diet is famous the world over; now food and drinks professionals have the opportunity to better understand the pure and flavorful products that constitute it. Epikouria’sTM carefully selected editorial content is a valuable. |
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| Ouzo Biscuits |
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If you like to have your cake and drink it, too, Kalabokis S.A. has the biscuit for you. Made from Greece’s most famous drink – Ouzo – combined with extra virgin olive oil from Sitia and the mystical masticha of Chios island, these biscuits are both savoury and slightly sweet. Other (award-winning) products from Kalabokis include walnut, orange, almond and olive oil cookies.
Visit us: www.kalabokis.gr |
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| Organic Dairy |
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We first tasted (and tasted and then tasted some more) Kourelas BioPan’s cheeses at the Fancy Food show this past July and we have to say they are superb. Their Feta is the real deal – and we are really picky about our Feta. Kourellas S.A. operates a privately owned plant in Greneva, a prefecture of West Macedonia known for its agriculture and ski resorts.
In operation since 1996, the company adheres to Naturland’s German specifications concerning organic animal products. Over the years it has built its own organic agriculture center with a completely self-supplied dairy production system. Besides their PDO Feta, they also produce Kefalograviera, Kasseri, Mpatzios and Manouri. They have also introduced a PDO cheese indigenous to the area: Anevato. They produce 250 tons of organic cheese and another 600 tons of conventional cheese. We also spotted their sheep’s milk yogurt at Fancy Food, but they had none for us to try. Visit us: www.kourellas.gr/kourellasen.html |
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