KEY POINTS:
When I think of Melbourne food I think of the hugely fabulous Greek influence. From the flashiest restaurants to the most simple displays of ingredients at the market, Melbournites are lucky to call Greek cuisine everyday food. Such fresh, seasonal and fantastic ingredients as octopus, lamb, sardines, honey, ricotta, olives, peppers, eggplants and feta contribute to this delicious cuisine. Not forgetting mountains of garlic, herbs such as thyme, rosemary, oregano and mint plus plenty of olive oil.
Some of these ingredients I have chosen to work with today. Unfortunately one of my favourites, fresh sardines, was frustratingly impossible to find - so good pan-fried. It is a case of creating a demand I expect, so start asking the fishmongers!
I have started this perfect summer feast with gorgeous colourful vegetables overflowing with peppery lentils and olives then roasted and served with tzatziki.
Next up - a lamb loin stuffed with a feta and caper paste, tied and cooked until juicy and pink, then served with sweet olive oil roasted red peppers.
The meal finishes off with a light ricotta, lemon and honey cake paired with toasted almonds and strawberries - wonderful with a generous dollop of thick and creamy Greek yoghurt.
Chef's tip
The sheep's milk cheese "kaseri" used in the lentil recipe is a creamy and springy cheese typically made from 80 per cent sheep's milk and 20 per cent goats' and can be substituted with bocconcini for a similar texture but a little less flavour.
