How it works


Mix it. Heat it. Serve it.

Your high quality, fresh ingredients arrive already prepared. All you need to do is mix them together with the dressing or sauce and voila! Your salad is ready to serve.

Your main meals have been cooked perfectly for you to heat and eat.

Serve it and impress your friends or family with a nutritious, greek inspired meal. 

And don’t forget to finish it off with some delicious, crispy and sweet Baklava. A favourite for everyone.

Finishing instructions below:

Menu Item

Finishing instructions for best result

Finishing instructions most convenient

Expiration

Handmade fluffy pita

Brush lightly with olive oil on both sides and cook in a pan or bbq for 1 minute each side. Season and enjoy!

Alternatively bake in a preheated 180°C oven for 5 minutes.

Keep frozen for 3 weeks, thawed for 4 days

Taramosalata

Tzatziki, Hummus

Ready to eat!  Keep refrigerated.

~

2 days from receiving

Gigantes Plaki

Open the bag and place the contents into a suitable oven-proof baking dish. Bake for 20 minutes at 180C until a nice crust has formed. Finish with crumbled feta and parsley provided.

~

Keeps vacuumed in fridge for 7 days. Frozen 1 month.

Handmade Falafel

Deep fry at 170°C for 3 minutes until golden brown. (Can be fried from thawed or frozen.

Bake in a preheated oven at 180°C for 7 minutes. Alternatively, bake from frozen for 15 minutes.

Keep frozen for 1 month, thawed for 5 days

Classic Greek salad

Mix salad ingredient in a bowl. Top with the feta and drizzle with dressing.

~

3 days if without dressing. If dressed consume immediately

Politiki, Russian, Trahanas Tabouleh

Mix all ingredients and dressing in a bowl and serve. For the RUSSIAN salad, cut the eggs in half and place atop the finished salad.

~

3 days if without dressing. If dressed consume immediately

Yiayias Lemon Potatoes

Empty the contents of the bag into a baking paper lined tray or non stick pan. Cook in a preheated 180c oven for 20 minutes turning once. Season with sea salt and oregano provided.

 

5days

Spanakopita

Bake in pre heated fan forced oven at 180°C for 20mins

 

4 days in fridge. 2 months frozen

Moussaka (and Veg) Pastitsio

Heat in a preheated 180°C oven for 20 minutes. Change setting to "grill" to crisp the top.

~

4 days in fridge. 2 months frozen

Papoutsaki

Cook the eggplant with its stuffing in a 190°C oven for 15 minutes. Remove from the oven, serve with the ricotta and pistachio on top. Contains dairy

 

2 days in fridge

Smoked Chicken Stifado

Open bag and place contents into a baking paper lined frypan and cook in a 180 °C preheated oven for 20 minutes

~

7 days in vacuum

Roasted Lamb Shoulder

Place lamb on a tray lined with baking paper and place into a preheated 200°C oven for 25 minutes, until hot and nicely coloured. Carve or leave whole to pull apart.

~

14 days in vacuum, 2 months frozen

Dolmades

Ready to eat. For best eating, gently warm in olive oil with a squeeze of lemon

 

10 days in vacuum.

Bougatsa

Pre heat oven to 190°C. Cook for 25mins.
Cool slightly before cutting and dusting with icing sugar and cinnamon.

 

~

3 days thawed in vacuum,  1 month frozen

Slow Cooked Chook

Place chicken on a tray lined with baking paper and season the skin with salt. Place in a 200°C oven for 15 minutes. To finish crisping the skin, change setting to grill and leave for 5 minutes until golden.

~

14 days in vacuum, 2 months frozen

Aegean octopus

Fill and boil your kettle! Pour the boiling water into a medium sized pot and place the bag of octopus inside (do not open the bag yet). Leave the octopus for 6 minutes to warm gently. Open the bag and pour the contents onto a plate and scatter with fresh oregano.

Can also be eaten at room temperature or cold if desired.

6 days in vaccum.