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Articles by Stavros Konis
Make Family-Recipe Greek Meatballs From Melbourne Hotspot Kafeneion
These soft, juicy, aromatic little meatballs are a staple in every Greek home; every region and every family has their own take on the recipe. Served as a meze or teamed with a side of fresh tzatziki, a salad and some fresh crusty bread, you have a main meal.
Kafeneion's Tirokroketes (Cheese croquettes) recipe
Melbourne's Kafeneion shares its recipe for slightly salty, crisp cheese croquettes.
Kafeneion's baked blue-eyed trevalla recipe
Melbourne’s Kafeneion shares its recipe for Psari Plaki, a classic summer dish eaten all over Greece. Psari Plaki is a baked fish recipe with tomato and onion sauce in which any firm white fish can be used. In this recipe, blue-eye trevalla is used.
Kafeneion's yellow split pea dip recipe
“The fava here is not fava bean but yellow split peas, which are grown on Santorini and Crete, where this dip originates,” says Kafeneion’s Stavros Konis.
Greek fillo orange cake recipe (portokalopita)
Melbourne Greek pop-up Kafeneion shares its syrupy orange cake recipe that uses fillo instead of flour for an interesting texture. 30 mins preparation 50 mins cooking (plus drying, cooling) Serves 8 - 10 Print Co-owner of Melbourne Greek pop-up Kafeneion, Stavros Konis, shares his Greek-style orange cake recipe with orange syrup that uses fillo instead of flour for an interesting texture. Serve with Greek yoghurt, glacé oranges and baby mint leaves for a memorable Greek dessert.
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