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Greek favorites executed with panache

GREEK Kouzina interiors

There is a huge swathe of land, stretching from the central Mediterranean all the way up to the Afghan border, whose inhabitants, if one goes by restaurant menus, eat minor variations of the same staples: roast meat, often lamb; hummus; roasted meat on skewers; meatballs; and spit-roasted meat, which the West knows as kebab.

Posted: May 8th, 2014 in Food,Headlines | Read More »

A first in a mall: Authentic Greek yogurt–made fresh in front of diners

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HANDMADE, fresh and natural yogurt topped with fresh fruits

Gregory Galanakis says he couldn’t find real, freshly made, Greek-style yogurt for the past 30 years that he’s been doing business in the Philippines, which he considers his home next to his motherland Greece.

Posted: April 24th, 2014 in Food,Headlines | Read More »

Good food, so-so service at Greek taverna

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We visited a Greek restaurant at SM Aura Premier more than a month ago. It was not perfect but OK—the food was delicious and the service average. On another visit more than a week ago, lunch was still good, but staff service was really bad.

Posted: April 3rd, 2014 in Editor's Pick,Food,Headlines | Read More »

Why ‘Lechon’ Sounds Greek to Me


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IS it possible that the Greeks invented the lechon? Apparently the spit-roasted pig goes as far back as the Trojan War! That would be around the 13th or 12th century BC, if we are to believe the Ancient Greeks.

Posted: October 6th, 2013 in Columns,Featured Columns,Sunday Inquirer Magazine | Read More »

Leek pie and feta cheese in filo pastry, chicken with cream and honey sauce, pork souvlaki–authentic Greek dishes by a Manila-based Greek chef


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When Chef Anthony Kouroutsavouris and his partner Emily Reyes moved to the Philippines, they had one goal in mind: to let Filipino taste buds travel to Greece without having to leave home. Together, they established El Greco Filipino to showcase authentic Greek ingredients and, through chef Anthony’s skills, promote authentic Greek cuisine.

Posted: February 7th, 2013 in Columns,Food | Read More »

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