These expert tips will help you achieve the perfect balance of flavours.
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9 May 2013 - 2:50 PM  UPDATED 6 Sep 2013 - 9:31 AM

Filo pastry

It’s kept in the fridge and needs to be brought to room temperature before its used or it will break. You also need to keep it covered with a damp tea towel as you're using it or it will dry out and break up.

Greek olive oil

Use a Greek olive oil when cooking Greek food, to give the dish a more authentic flavour.

Lemon zest

In recipes that call for grated lemon peel where the lemon smell and taste need to stand out, use under-ripe (green) lemons. Both the smell and taste are stronger than ripe (yellow) lemons.

Greek yoghurt

Yoghurt bought in Australia is rarely thick enough by Greek standards. Draining yoghurt through muslin makes it thicker and creamier.