Greek

You’re my guiding star

Guess Who's Coming to Dinner

Stone the flamin’ crows and get lil VJ on the blower, my dear friend Ada Nicodemou is dropping by!

With all of the Australiana action thanks to Australian Survivor – which thanks to the non-elimination episode gave me the night off from cooking – I’ve been feeling quite patriotic so wanted to get in touch with one of my closest friends, national treasure and Gold Logie winner in 2023.

We first met in the mid-90s while working on Heartbreak High – and by working, I was stalking Alex Dimitriades. Needing a way to get closer to the set without spooking him, I needed to befriend a cast member and Ada seemed as good as any. I mean, we’ve been friends ever since so I clearly made the right choice.

What says thanks for unwittingly helping me get closer to Al all those years ago, be he at home or away?

Picture source: Mamamia.com.

 

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Debbie Wannerkopita

Main, Survivor: Kaôh Rōng

Well this week, we suffered a major blow. Yep, everyone’s favourite major league baseball pitcher, model, waitress was blindsided and we are now forced to suffer through a few episodes of her silence before her finale rebirth where, hopefully, she adds the role of Sue Hawk impersonator to her list of jobs.

Like Debs, this episode was absolutely bananas. Completely. Like, Gwen Stefani in the 00s B-A-N-A-N-A-S, bananas.

We started out with the reminder that the men’s sexist paranoia of a female alliance, led to the women forming a female alliance before dear sweet Tai was led to the darkside by Scot and what’s-his-face, Sargsonyle, and joined them in stealing food, hiding supplies and dousing the fire in water.

Tai, to quote my parents when they wanted me to listen to their scolding, I am so disappointed in you.

FYI future contestants, the only time hiding supplies or burning people’s items was a good thing was Sandra unwittingly getting two-seasons worth of revenge on Hantz 1. Unless you are Queen Sandra, don’t even.

While the under-70 men skulked about camp being sore losers and proved why people always root for a women’s alliance, Mark the chicken emerged as a favourite for the title of Sole Survivor. Mainly because all the murder weaponry was removed from camp.

After a beautiful immunity challenge that Probst created based on our favourite sex game, where whoever hit their dong first won immunity – #50Shades / #Pegging for the win, you know – dear, sweet, busy Debbie made her way to Ponderosa.

I first connected with Debbie in the modelling biz in the 80s before following her to work at the Olive Garden, J Crew, doing mousekeeping at both Disney’s Land and World, teaching Demi to strip at The Body Shop, prosecuting the O.J. case, ghost-writing Faye D. Resnick’s book, bringing down the Berlin Wall, working as NYC fire-fighters during 9/11, competing in the steroid-using Olympic 400m relay team with Crystal Cox, creating the hit series’ Friends, Melrose Place, Baywatch Nights and Breaking Bad … amongst other jobs.

Given our extensive history together (and resumes), I knew that there was only one thing I could make after she became victim to a vicious – albeit required after the tribal council theatrics – blindside, while continuing in the Kaoh Rong tradition of having your mouth get you unexpectedly booted; my famed Debbie Wannerkopita.

 

debbie-wannerkopita-1

 

Debs first fell in love with my Wannerkopita aka spanakopita aka spinach and cheese pie while we were working on yachts in the Greek Islands. We spent a lot of time providing business analysis for Yiannis Latsis who generously gave me his old family recipe (which we gave to Paris Hilton when we were her au pairs and were helping her woo his grandson). The zing of the lemon perfectly cuts through the cheese and onion and leaves you with a fresh hearty pie worthy of a diligent worker like D.

While she lost the game, the silver lining of the kop’ coupled with the fact she will be in Ponderosa with Nick – who I assume will lay down for her like a puzzle – make it all better.

Enjoy … as you know she will!

 

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Debbie Wannerkopita
Serves: 6-8.

Ingredients
375g filo pastry
400g feta cheese
1 bunch spinach, washed and shredded
1 bunch shallots, finely sliced
2 medium onions, diced
4 eggs
½ cup olive oil
1 tsp salt
¼ tsp black pepper
2 tbsp chopped dill
½ tsp grated nutmeg
½ lemon, zested
melted butter

Method
Preheat the oven to 170°C.

Combine feta, spinach, shallots and onions in a large bowl. Beat the eggs, salt, pepper, nutmeg, dill and zest in a small bowl and then pour over the spinach mixture. Mix well until combined.

Layer half the filo pastry in a medium baking dish, buttering every second sheet with melted butter, top with the mixture and fold in any overhanging ends. Repeat the layering process with the remaining filo, tucking in the top sheets to neaten off. Or do as I do and drape them artistically because not only do I write, cook and enjoy stints as a z-list instagram celebrity, wait tables, provide medical advice, run an ice cream empire and work as a motivational speaker, I’m also artistic. And creative. And became a fluffer after my stint as a stripper.

Anyway, brush the top with melted butter (I drizzle with grated parmesan sometimes to indulge my cheese fetish) and bake for around 45 minutes, or until golden brown.

 

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Abi-Maria GoMezze Plate

Main, Party Food, Side, Snack, Survivor: Cambodia - Second Chance

Let us all pause and have a moment silence as our dear, sweet, feisty Abi-Maria was once again booted a week before the finale. Albeit this time, in an episode marked by dueling golden showers and Demon Tasha aka DT.

Speaking of DT, she has had many moments of insufferability however it was the callous way she cut our beautiful friend Abi AND mocked the dreamiest castaway of the season Keith, that finally cemented her status as the most dislikable cast member. Probably ever.

And before you even start rumours, no, we had nothing to do with her “near” drowning.

Either way, welcome back to the fold, Dr Joe! What a shame Wigles couldn’t secure as much screen time in her triumphant return.

But I’ve digressed.

As you could easily assume, our history with our close friend Abi-Maria pre-dates her appearances on Survivor after meeting in our Nicki Minaj led anger management. Nicki saw the brilliant, calm natures we all possessed and bonded us like a sisterhood, thankfully without a weird pair of pants for us all to share.

We spent the following years being zen and hanging out before deciding that one if not all of us should compete on Survivor to get closer to Probst’s bed. As Abi was the only one eligible, we through all of our resources behind getting her on the show and rigging a cast of clowns for her to dominate.

Then Annelie and I met Malcolm and tragically for Abi (but wonderfully for us), we fell into bed with him and went about rigging the season with him in mind. We could go on but long story short, we went into court ordered sex therapy, were treated by Denise who then weaseled her way on to the season and stole the win from our true friends by whispering our names to Malcs during final immunity to spook him.

It was a rough few months after the truth came out to Abs, but we felt it only fair that we be dead to her for all the pain and heartache we had caused. Thankfully her kind heart shone through and she forgave us during the Anti-RC AGM.

Going into Second Chances, Abi had the odds stacked against her but thanks to her plucky determination and general charm, she was able to weave her way through the pre-merge game and a horror stint on Angkor to sit pretty behind her witch shield at the merge.

Sadly her sterling resume and on point voting record got the better of her and she was sent to our open arms in Ponderosa as a jury threat to devour our Abi-Maria GoMezze Plate!

 

Abi-Maria GoMezze Plate_1

 

Like Abi, the plate is spicy, sweet and everything you need in life and more. Well done sweet angel – we can’t wait to rig Heroes vs. Villains 2 for you!

Enjoy!

 

Abi-Maria GoMezze Plate_2

 

Abi-Maria GoMezze Plate
Serves: 6-8, or 1 blindsided juror, her emotionally unstable friends and Savage’s teen headwear.

Ingredients
Hummus
400g can of chickpeas, reserving some of the liquid
2 tsp tahini
1 garlic clove, crushed
½ tsp crushed sea salt
3 tbsp quality extra virgin olive oil
2 tbsp freshly squeezed lemon juice
Smoked paprika, to garnish
Parsley leaves, to garnish

Meatballs
1 kg beef mince
1 large red onion, grated
½ bunch dill, finely chopped
2 tbsp dried spearmint leaves
1 tbsp dried chilli
1 tsp cumin
1 cup short grain rice
1 tsp salt
50 ml olive oil
2 cups passata
1 lemon, juiced

Dolmades (thanks SBS, I had no idea)
220 grams long-grain rice (rinsed)
2 tsps ground allspice
1 tsp chili flakes (dried)
1/2 tsp chili powder
1 tsp dried oregano
1 bunch mint leaves (chopped)
1/2 bunch Italian parsley leaves (chopped)
3 tomatoes (roughly chopped)
1 purple onion (finely chopped)
2 lemon (1 zested, 2 juiced, plus extra wedges, to serve)
80 vine leaves (soaked in cold water for 30 minutes)
185 ml olive oil
4 garlic cloves (peeled)

Lemon & Chili Potatoes
3 small potatoes
clove of garlic, crushed and chopped
1 tbsp chilli flakes
juice of one lemon
2-3 tbsp oil

Haloumi
500g haloumi
Olive oil, for frying
Lemon wedges, to serve
Salt and pepper

Roasted peppers, stripped
Olives
Pita, toasted and cut into strips

Method
Hummus
Rinse the chickpeas in cold water and blitz in a food processor with the tahini, crushed garlic, salt, lemon juice and a generous dash of the reserved chickpea liquid, slowly pouring oil in as you go.

When smooth and at the desired consistency, place into a serving dish. Drizzle with some more extra virgin olive oil and sprinkle with paprika or finely chopped parsley leaves, for colour.

Meatballs
Preheat oven to 180C.

Combine the mince, onion, dill, spearmint, chilli, cumin, rice, salt and olive oil and roll into fat walnut sized balls and placing into a large baking dish.

Cover with the passata and bake for about 40 minutes until meat is cooked.

Remove from the oven and pour over the lemon juice and serve with some of the cooking liquid.

Dolmades
Cook rice in boiling salted water for 8 minutes or until par-cooked. Drain, refresh under cold running water, then drain again. Cool slightly.

Place rice, allspice, chilli flakes and powder, oregano, mint, parsley, tomatoes, onion and lemon zest in a bowl and mix to combine.

To assemble, place 2 heaped teaspoons of rice mixture in centre of a leaf (leaves should be 12 cm x 12 cm; layer 2 leaves if necessary). Fold in sides and roll up to enclose filling, then place upright in a saucepan. Repeat with remaining rice mixture and leaves, ensuring dolmades are snugly packed in pan.

Whisk lemon juice and oil in a bowl and pour over dolmades. Stuff garlic in between dolmades, then cover and cook over low heat for 1½ hours or until rice and leaves are tender (add extra oil or water if liquid has evaporated). Cool to room temperature, then refrigerate for at least 3 hours or until cold. Serve with extra lemon wedges.

Lemon & Chilli Potatoes
Preheat oven to 200C.

Finely slice potatoes into 5mm half-moon discs, coat in oil and bake in the oven for 15 minutes.

Sprinkle with garlic and chilli and bake for a further 5 minutes. Remove from the oven, pour over the lemon juice and add a good whack of salt and pepper.

Devour.

Haloumi
Cut haloumi into 5mm slices. Heat frying pan up and drizzle with olive oil. Cook haloumi for around 3 minutes, turning just once.

Serve and season with salt and pepper, squeezing lemon juice over the top.

Plating
Roasted peppers, stripped
Olives
Pita, toasted and cut into strips

 

As you can probably tell, we are very social but the fun isn’t only limited to celebrities! You can follow us on Instagram, Facebook, Twitter, Pinterest, Tumblr and Google+.