Beyond all the frippery on a plate, beyond the gels, foams, smears and perfect pairings, beyond the horizons of the pampered contemporary diner, lies a forgotten world where fine food was simpler. We find it at Peter Tempelhoff’s Constantia restaurant, beyond.
What a jol the annual restaurant industry bash was. It was fabulous, a great big restaurant industry love-in. But is the money lavished on this grand affair being spent wisely?
When I was 18 and singing in a band, our drummer was the coolest ever Greek guy whose parents owned Sloppy Sam, the legendary Three Anchor Bay Greek nosh shop where Nick’s mom made baklava and sold it in diamond-shaped slices. I’ve adored it it ever since.
Though not nearly as famous outside Greece as youvetsi, dolmades, spanakopita or moussaka, kreatopita – a Greek country meat pie – is a recipe worth having in your repertoire.