After days of shovelling what feels like an endless punishment from the sky—wet feet, aching backs, fingers so cold they barely bend—the winter charm has officially worn off. Coming home from work to a driveway that’s vanished under a fresh drift and stairs you have to locate by memory alone somehow makes it all feel even more relentless. And yet, the promise of a hot, golden-topped chicken pot pie waiting inside has a way of softening the misery, thawing the chill, and reminding you that some comforts are powerful enough to take on even the worst winter has to offer.

I admit, I cheat when making this for my crew, one because I don’t want to make the pastry crust, two I really don’t want to scrub the baked crust from the baking dish afterwards and three,  I’d like this ready in 30 minutes.   If you are that amazing person that loves putting together a beautiful pastry crust or building amazing biscuits to throw on top, we are in awe of you! 

At our house, it’s all made in a Dutch oven on the stovetop, then served with thick slices of toasted or broiled bread or buns slathered in butter. One of the best things about this dish is how easily it becomes your own — shaped by the way your mom, dad, or grandmother made it. Some versions skip the potatoes altogether, others add mushrooms for extra warmth, or swap in leeks instead of onions. A sprinkle of thyme and rosemary can give it an even deeper, cozier flavour. Wherever this dish takes you, just know that whoever’s coming in from the cold will feel the warmth — inside and out.

Chicken (or turkey) Pot Pie

• 1 pound skinless, boneless chicken or turkey breast shredded
• 2 cup sliced carrots
• 2 cups small diced potatoes
• 1 cup frozen green peas
• 1/2 cup diced celery
• 2 tbsp olive oil
• 1/2 cup butter
• 1/2 cup chopped onion
• 1/2 cup cornstarch with 1/2 cup water mixed – optional  
• 1 tbsp thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon celery salt (or seed)
• 2 cups chicken broth 
• 1 cup heavy cream
• 2 (9-inch) unbaked pie crusts or homemade 

1. In a large pot or Dutch oven, add olive oil, butter, onions, celery, carrots and potatoes until veggies are softened – about 10 min
2. Add chicken broth, salt, black pepper, thyme, celery salt and chicken broth.   Simmer over medium heat until veggies are completely cooked through.  Another 10 min or so.  
3. Add cooked and shredded chicken or turkey and frozen peas.  Bring back up to a simmer
4. Add heavy cream and if desired for thickness- cornstarch slurry stirring vigorously 
5. Season according to your taste 
6. Put into a prepared crust if you’re using one- top with pastry and bake at 375 -according to your pastry instructions until golden and bubbly
7. Or – toast some bread and enjoy right out of the pot

Valentine’s Day has a way of making us all a little more sentimental than usual. It’s a holiday built on small indulgences—handwritten cards, candlelight, and desserts that feel a touch more special than an average Tuesday treat. And while chocolate gets most of the spotlight, cheesecake has quietly been doing the heavy lifting for romantics who want something richer, creamier, and just a little more decadent. 

Cheesecake also feels right for Valentine’s Day because it invites sharing. One fork becomes two, slices are cut just a bit unevenly, and suddenly dessert turns into a moment. Whether it’s classic New York–style, swirled with berries, or finished with a glossy chocolate drizzle, cheesecake can satisfy even the toughest dessert critic.  

And Valentine’s Day doesn’t have to be reserved for couples, either. Some of the best celebrations happen with a best friend who knows all your stories, a sibling who shares your sense of humour, or a daughter who’s learning that love comes in many forms. Cheesecake fits here too—no pressure, no expectations, just a shared slice and good company. It’s a reminder that love isn’t limited to romance; it shows up in laughter across the table, late-night conversations, and the simple joy of treating someone you care about (yourself included) to something sweet.

This cheesecake looks crazy good and is actually a fairly easy dessert to make!  Give it a go for your Valentine and don’t skip the water bath.  It will prevent the top from cracking!  

Peanut Butter Cheesecake

Crust

18 crushed Oreo cookies

4 Tbsp melted butter

pinch salt

Filling

16 oz softened cream cheese

3/4 cup peanut butter

3 eggs

1 cup sugar

1 cup sour cream

1 teaspoon vanilla extract

Topping

1/4 cup semi-sweet chocolate

1 tsp shortening or coconut oil

1 cup chopped peanut butter cups

Place one oven rack in the middle position, with one rack below. Preheat oven to 350. Place a baking dish on the bottom rack and fill with water

In a mixing bowl, combine all the ingredients for the crust

Coat the bottom and sides of an 8-inch springform pan with cooking spray

Pour the crumbs into the pan and press the crumbs down into the base and 2 cm up the sides  – Refrigerate for 5 minutes.

Beat the cream cheese and peanut butter on low speed for 1 minute until smooth and free of any lumps. Add the eggs, 1 at a time, and continue to beat slowly until combined. Gradually add sugar and beat until creamy, for 1 to 2 minutes.

Add the sour cream and vanilla. Periodically scrape down the sides of the bowl and the beaters. The batter should be well-mixed, but not overbeaten. Pour the filling into the crust-lined pan and smooth the top with a spatula.

Place on the top oven rack above the water-filled baking dish, bake for 1 hour. The cheesecake should still jiggle a little in the center – don’t overcook. Let cool in pan for 30 minutes.

Chill in the refrigerator, loosely covered, for at least 4 hours.  Remove from the mold and transfer to a cake plate.

To make the drizzle, microwave the chocolate and shortening in 30-second intervals until melted. Drizzle over the cooled cheesecake and top with chopped peanut butter cups before serving.

Super Bowl weekend has evolved into something far bigger than a football game. It’s a cultural pause button — a reason to gather, linger, and snack with intention. The food spread has become as anticipated as the halftime show, with snacks designed for sharing and all day grazing. 

In Canada, the Super Bowl sometimes comes with a slightly complicated footnote. The game is unmistakably American, and especially now, when the relationship between the two countries feels strained and politically tense, it can feel odd to fully lean into the spectacle. And yet — many Canadians still do. Not necessarily for the teams, or even the outcome, but for the ritual. The ads, the halftime show, and the excuse to host friends on a bitterly cold afternoon and evening.  

Super Bowl snacks don’t pledge allegiance; they simply show up, warm and generous. Canadians may put their own spin on the menu — adding poutine-inspired bites, maple-kissed sauces, or locally made chips and cheeses — but the spirit remains the same. It’s about comfort, familiarity, and the shared experience of watching something together in real time.

Super Bowl Snacks can soften the edges of rivalry and remind us that celebration doesn’t always have to be about agreement. Sometimes it’s just about gathering around a table, passing the dip, and enjoying a few hours where the biggest decision of the night is ranch or blue cheese.

Rueben Dip

16 oz drained sauerkraut 

8 oz shredded corned beef

16 oz shredded Swiss

8 oz cream cheese- softened in microwave

½ cup sliced green onion or chives

½ tsp black pepper

2-3 dashes tobasco – optional 

1 cup homemade 1000 island sauce

1000 island sauce

Mix all of the following: 

• 1 cup mayo
• 2 tbsp ketchup
• 2 tsp of relish or finely chopped dill pickles 
• 2 tsp of Finley diced onions
• 1 tsp lemon juice 
• ½ tsp paprika
• ½ tsp salt

1.  Stir softened cream cheese, homemade 1000 island and pepper and tobasco (if adding) together well. 
2. Fold in shredded Swiss, sauerkraut,  corned beef, and green onions
3. Bake for 15-20 min at 350 or crock pot to stay warm
4. Serve with cubed dark rye, or any cracker or pita of your choice

New cooking videos and recipes are always my go-to when I’m deep in the video scroll – so of course they come onto my screen at a fast and furious pace.   This week’s inspiration came from a new site for me – Fallow, a restaurant in London, England that is now in its 7th year of operation.  It is mostly classic recipes explained – pretty quickly.  So keep up.  lol.   But it’s a reminder to start with a classic sauce like a ragu, do it properly to ensure the quality is there, and then make it your own.  

Ragù is a category, not a single recipe.  The word comes from the French ragoût, a slow-cooked stew introduced to Italy in the 18th century. In Italy, ragù broadly means a long-simmered meat sauce, usually served with pasta and varying dramatically by region.

Bolognese (Ragù alla Bolognese) is a specific ragù from Bologna, in Emilia-Romagna.   All Bolognese is ragù- Not all ragù is Bolognese – got it?

Bologna has long been one of Italy’s wealthiest food regions, known for butter, milk, cheese, and egg pasta. Meat sauces here were designed to coat fresh pasta, not drown it.

The earliest written versions appear in the late 18th and early 19th centuries. In 1982, the Accademia Italiana della Cucina deposited an “official” recipe with the Bologna Chamber of Commerce to protect the tradition (though home cooks still vary).

Bolognese is characterized by the following things:  minced or ground beef (often with pork or pancetta). Soffritto of onion, carrot, celery. Very little tomato (tomato paste or a small amount of tomato). Milk or cream added to soften acidity. Wine (traditionally white).  Long, gentle simmering.  This is a meat sauce with tomato, not a tomato sauce with meat.  

This isn’t a quick week day dinner item to prepare, but a great weekend project that is so worth the effort served over a hearty pasta like rigatoni, gnocchi or thick tagliatelle.  Round out the meal with a green salad and a crusty loaf of bread and let the satisfying sighs begin.  

Ingredients:

• 2 tablespoons olive oil
• 1 yellow onion finely diced
• 4 cloves garlic crushed
• 1 carrot finely diced
• 1 rib celery finely diced
• ½ pound pancetta
• 1 pound lean ground beef
• ½ pound lean ground pork
• 1 ¼ cups white wine or beef broth
• 1 cup whole milk
• 4 cups passata
• 4 tablespoons tomato paste
• 1 tbsp basil
• 1 tbsp oregano
• 1 bay leaf
• Parmesan rinds (if you have them)
• ½ teaspoon salt more to taste
• ¼ teaspoon black pepper
• Finish:
• 2 tbsp butter
• ½ cup milk
• 3 tbsp gastrique- boil ½ cup red wine vinegar and ¼ cup white sugar until syrupy 
• Shredded Parmesan 

Instructions:

• Saute onions over medium heat until softened, about 3 to 4 minutes in a Dutch oven.  
• Add pancetta, garlic, carrot, and celery, and cook until pancetta has started to melt and veg is softened, about 5 minutes.
• Remove from the pot and set aside. 
• Add beef and pork to the same pot with a little oil.  Break it up with a wooden spoon, until no pink remains. Drain fat.
• Add salt and pepper 
• Add the milk and stir until absorbed about 2 min. 
• Add wine and simmer uncovered until reduced- about 10 minutes. 
• Add veg and pancetta back in with passata, tomato paste and Parmesan rinds (if you have them) 
• Stir in basil and oregano and bay leaf. 
• Cover and place in an oven at 250 degrees F for 2 to 4 hrs.  
• Remove Parmesan rinds and bay leaf
• Add milk, butter and qastrique  
• Season with salt & pepper to taste.
• Serve over your favourite pasta
• Top with fresh parm 

I was gifted a gorgeous little ceramic pot this Christmas, along with one of my favourite cheeses, and suddenly this week’s article became a fait accompli. It melts like a dream, pairs beautifully with sweet, savoury, or spicy flavours, and is just as delightful eaten cold on its own. There’s a strong argument to be made for crowning it the perfect cheese.

We’ve closed the chapter on another year—fancy glasses put away, colourful linens a happy memory and all that sinful baking finally eaten.  However, we need a little treat now and then, and few foods are as fitting for small indulgence and parties for two (or one) as Brie cheese. Soft, luxurious, and undeniably indulgent, Brie has long been associated with feasts, festivities, and the kind of moments we want to linger.

Its story begins over a thousand years ago in the French region of Île-de-France, not far from Paris. Brie was once called “Le Roi des Fromages”—the King of Cheeses. According to culinary legend, it earned this title in 1814 at the Congress of Vienna, when diplomats from across Europe gathered to reshape the continent after the Napoleonic Wars. In the midst of political negotiations, they held a friendly competition to determine which cheese reigned supreme. Brie was crowned the winner, and its reputation for elegance has followed it ever since.

But Brie’s history starts even earlier. Records suggest that French monks were producing a version of the cheese as far back as the 8th century. Over time, its soft rind and creamy centre became beloved by royalty and common households alike. Kings served it at banquets; farmers sold it in bustling markets; poets even referenced it in their verses. It has always been a cheese that bridges the everyday with the celebratory.

Brie’s creamy richness makes it the perfect companion to the treats that define a celebratory table: sparkling wines, warm breads, crisp apples, figs, honey, roasted nuts. Its mild flavour allows it to pair beautifully with both savoury and sweet—exactly the kind of versatility a party host dreams of.

So, as a new year is upon us, and you feel the need to re-live a moment of celebration, let Brie be part of the memory. A cheese with a royal past, a comforting present, and the perfect sense of celebration for stepping into a brand new year.

Brie cheese toppings:

Spicy Jam- Red pepper, peach with jalapeños, raspberry with habaneros. So many choices

Savoury-Chopped sundried tomatoes, minced garlic, fresh parsley and butter.  An amazing combination! 

Sweet-Honey and chopped figs and candied cranberries with toasted pecans.  Pretty and delicious!  

Top with your favourite flavours and dip with crackers, pita or bread.  

Bake your Brie in a 350 degree oven with your toppings of choice for 10 mins or so.  Check it and melt to desired softness.  Don’t overdo it!  

Bistro One was a cornerstone of fine dining in our city for more than two decades. Its mission was simple yet thoughtful: to serve food and drink that reflected the seasons, the producers, and the personalities of those preparing them. Season after season, this celebrated establishment offered the people of Thunder Bay refined, upscale cuisine, with a strong emphasis on locally sourced ingredients and ever-evolving menus.

Countless memories were made there, as guests gathered to celebrate life’s special occasions. Signature dishes that linger in memory include the cognac-flamed duck breast, rosemary-roasted rack of lamb, and the indulgent warm chocolate gâteau. The roasted garlic confit, served simply with bread and butter, remains unforgettable.

In 1994, Jean Robillard brought his culinary vision to life. Together with his wife and an exceptionally talented team, he delivered a standard of culinary excellence that defined the local dining scene for twenty-five years. Following his well-earned retirement, Jean continues to explore the world alongside his wife, Sue. In the spirit of sharing, he now offers a special recipe—one that originated with his mother and, true to form, has been elevated through a chef’s touch.  Here is his story: 

I spent my high school years in Ottawa in the mid 70’s. One of my best friends during those days was Miodrag Babic. His father just happened to be the Yugoslav Ambassador to Canada at the time. After high school, once his father’s 4 year term was over, the family moved back to Belgrade, the Capital. I was determined to backpack and “bum” around Europe for a while and hoped I’d be able to get to Yugoslavia for a visit at some point. 

A year later, after working odd jobs and saving my nickels, I headed for Europe for the summer. After about 4 weeks of travelling in Western Europe, I made it to the Babics’ home in Belgrade. 

One of the first questions Miodrag’s mother asked me after I’d settled in was whether there was one particular meal that I missed from Canada and that she would try and make it for me if she could. The first and likely only food that I thought of was my Mom’s Tuna Noodle Casserole. It had been a staple of my youth and was still my favourite meal growing up.

She headed out to the market and did the best she could rounding up the necessary ingredients. Mrs. Babic made a terrific version of it that I’ve never forgotten. It didn’t have all the same elements as my Mom’s but how she found those items in late 70’s Yugoslavia I’ll never know.

I’ve been eating this meal as long as I can remember, likely for 60 years or so. It’s essentially a non Italian tuna-filled Mac n Cheese. My first recollection is of being fascinated watching the cheese bubble up through the glass oven door as a kid. I have no idea where my Mom got the recipe from initially….likely passed down from my Grandmother. I suspect it was developed, like so many other casseroles of the ‘50s by the Campbell Soup company to sell more soups as something other than soup! 

When I first moved out on my own, this recipe was one of the first I had my mother copy down for me. It has been at the front of my recipe card box ever since. 

This dish is super simple but like so much in cooking simple is often the best. The end result is a very humble but very warm “hug” to me. I’ve continued to make it for my own family over the years. Whether you make it as written or dress it up with your own flare and taste, it proves to be quite versatile. I’ve made a few minor changes over the years, but the overall gist of it remains the same.

I recently invited my son and daughter-in-law to join us for a family Sunday dinner. I figured it was time for another Tuna Casserole. Upon reflection, I questioned whether it might be a bit too “pedestrian” to serve for a “special evening”? I eventually asked my son for his opinion….he said he hadn’t had it in a long while and that he’d recently even considered making it for themselves. My decision was made….Tuna Noodle Casserole it would be!

This meal had almost come full circle from my own childhood. It was like a “warm hug” to my family much as it had been from my Mom and, I suspect, even Mrs. Babic.

TUNA NOODLE CASSEROLE

Serves 6

1 tbsp. Olive oil or Butter

1/2 Medium Onion – finely diced

2 Ribs of Celery – finely diced

1/2 Medium Red Pepper – finely diced

2 X 284 ml cans of Condensed Mushroom Soup

2 X 142 g cans of Chunk Tuna – drained

1/2 Cup Milk

40 g Potato Chips – crushed

2 Cups Grated Cheddar Cheese – divided

1/2 lb Dry Macaroni Noodles

1) Heat the oil or butter in a sautee pan over medium heat.

2) Add the onions, celery and red peppers. Stir until softened, about 6 minutes.

3) Transfer vegetables to a mixing bowl.

4) Add the mushroom soup, canned tuna, milk, crushed potato chips and 1/2 cup of the grated cheese. Stir to combine.

5) Meanwhile, cook the macaroni in boiling salted water until al dente. Drain.

6) Add the cooked pasta to the tuna mixture and stir well.

7) Transfer the mixture to a well greased 8” X 11” glass casserole dish. Press well to level it.

8) Top with the remaining 1 1/2 cups of grated cheese and spread evenly.

9) Bake uncovered at 350 degrees for about 30 minutes. 

10) Remove from the oven and let the casserole rest for about 10 minutes. Cut it into 6 even pieces.

Kaylyn Lemarquand was born and raised in Thunder Bay, growing up in the Westfort neighbourhood.  She now lives in the Port Arthur area and enjoys exploring the “blossoming downtown core.”  She and her fiancé Wes Case are partners in business as well as life.   They are both in the Royal Lepage Lannon Realty Family.  

This local background shapes her real-estate approach: she isn’t just selling houses, she’s guiding clients through life in a community she knows intimately.   Before entering the real-estate world, Kaylyn spent over 10 years in the food-service industry.  She describes this background as valuable because it taught her to create personalized experiences for people—skills she now applies to helping clients buy or sell homes.

Her motto “Every Home Begins With Kay” captures her personal brand: she wants each client’s journey to feel grounded, confident and smooth.   Her decade in food service means she is attuned to what clients expect: responsiveness, care and personal attention.

Her interests and hobbies reflect her past experiences as well: she’s a self-proclaimed foodie who loves our vibrant restaurant scene, but also spends many nights in her kitchen ‘cooking up a storm.’ 

Shakshuka is a dish that Kaylyn finds very satisfying with depth and many layers of flavour.  It also has the added benefit of being a quick meal when dealing with the sometimes unpredictable hours of real estate life.  

Shakshuka is a warm, comforting dish with roots in North Africa—especially Tunisia—but it’s now popular across the Middle East, particularly in Israel, where it became a beloved staple.

This dish is essentially eggs poached in a spiced tomato and pepper sauce. It’s simple, rustic, and flavourful, making it perfect for breakfast, brunch, or even a light dinner. Kay likes serving it with her own crusty sourdough bread from her carefully tended starter.   

This is usually served right in the pan, dipping bread or pita as a fun sharing meal.   Fewer dishes to clean?  Just one more bonus of this delicious delicacy.  

Ingredients: 

• ¼ cup olive oil 
• 2 tsp. ground coriander (cilantro if you have it)
• 2 tsp. ground cumin 
• 2 tsp. smoked paprika
• 1/2 tsp. caraway seeds
• 1 large bell pepper chopped 
• 1 cup finely chopped yellow onion
• Salt to taste
• 2 tomatoes, finely chopped
• 5 cloves garlic, coarsely chopped
• 1 Tbsp. finely chopped jalapeños- optional 
• 2 cups crushed tomatoes 
• 4 eggs

How It’s Made

1. Heat oil in a large skillet to medium heat and add all spices.  Toast for one minute until fragrant. 
2. Add onions and peppers and saute until soft – about 5 min and add garlic.  Cook for another minute.
3. Stir in chopped and crushed tomatoes and simmer until thickened about 10 min.
4. Make small wells in the sauce and one crack eggs into each hole. 
5. Cover and cook until the eggs reach your preferred doneness.

Variations

• Green Shakshuka: Spinach, kale, green peppers, and herbs instead of tomatoes
• Cheesy Shakshuka: Feta or goat cheese added on top
• Meaty versions: With sausage or ground lamb
• Israeli-style: Often includes more spices and optional chili heat

The last few articles I’ve shared have come from my own adventures—ones that don’t stir up old memories, but create new ones. This final piece, fittingly ending with a dessert, was wonderfully serendipitous. A last-minute decision to book a morning tour instead of spending the day at Marco Polo Airport in Venice,  led us to the birthplace of tiramisu. This is truly one of my favourite treats.   Just two weeks ago, I was indulging in their famous dessert and a cappuccino in the charming city of Treviso, nicknamed “Little Venice” for its many canals and medieval architecture. It’s a little gem—like experiencing Venice without the crowds of tourists jostling about.

Tiramisu is one of Italy’s most beloved desserts — a rich, creamy, and coffee-soaked indulgence that literally means “pick me up” in Italian (“tirami su”). The name comes from the energizing combination of espresso and cocoa, paired with a luxurious mix of mascarpone cheese and eggs.

The origins of tiramisu are somewhat debated — several Italian regions, including Veneto, Friuli-Venezia Giulia, and Tuscany, claim to have invented it. Most culinary historians trace it to Treviso, in the 1960s or 1970s. It’s said to have evolved from earlier desserts like zuppa inglese (an Italian trifle).

Tiramisu’s charm lies in its balance: the boldness of espresso, the creamy sweetness of mascarpone, and the light bitterness of cocoa all play off each other. It’s rich yet not heavy — and not overly sweet.  

You’ll find endless variations today — from strawberry or lemon tiramisu to matcha, Nutella, or even pumpkin spice versions. Some swap ladyfingers for sponge cake or biscuits, and some make it vegan or alcohol-free. 

This recipe that I’ve made many times, is on the easier side, it’s not 100% traditional,  but does include raw eggs.  If you would prefer to omit them, it will work, or temper the yolks over a water bath until the temperature reaches 160 degrees F.   

A local tip:  Roma Bakery makes a very good tiramisu and stocks it at Maltese’s.  

Ingredients

• 2 cups mascarpone cheese 
• 24 lady fingers
• 1 cup espresso
• 4 eggs
• 6 tablespoons sugar
• 4 tablespoons coffee liqueur-optional 
• 1 tablespoon cocoa powder

Instructions 

• Beat eggs and sugar until light in colour
• Beat in mascarpone until smooth
• Fold in whipped cream
• Mix the espresso and 4 tbsp in a bowl 
• Dip the lady fingers one at a time for just a few seconds 
• Lay the ladyfingers in an 8 x 8 pan in a single layer
• Cover with half of the mascarpone mixture over the biscuits and spread evenly 
• Dust with cocoa powder
• Finish with another layer of dipped ladyfingers and the rest of the mascarpone 
• Dust with cocoa powder and cover – leave in the fridge overnight

I had the great pleasure of visiting a small olive oil producer near Gythion, Greece where we tasted the most delicious olive oil.  Liotrivi Olive Press has been in operation since 1890.   

Olive trees are a wonder in themselves.  Olive trees are gnarled and twisted, often with silvery-green leaves and small white flowers.  They can live for hundreds — even thousands — of years. Some trees in Greece and Crete are believed to be over 2,000 years old and still bear fruit.  Deep, resilient root systems allow them to survive in rocky, dry soil and intense heat. The olive fruit starts green, turning purple or black as it ripens. Each fruit contains a pit (the seed) surrounded by oily flesh.

To create olive oil, the olives are mashed into a paste and then the oil is pressed from the water and pulp portion of the fruit.  Olive oil is called extra virgin when it meets the highest standards of purity, taste, and quality. The term refers to both how it’s made and its chemical and sensory characteristics.

Here’s what defines it:

1. Cold Pressed (No Heat or Chemicals)
   
    Extra virgin olive oil is extracted purely by mechanical means — crushing and pressing the olives — without using heat or solvents. This preserves the natural flavors, aromas, and nutrients.
   
   
2. Low Acidity
   
    The oil must have free acidity (oleic acid) of less than 0.8%. Low acidity means the olives were fresh and handled carefully, indicating higher quality and less oxidation.
   
   
3. No Refining
   
    Unlike regular or “pure” olive oil, extra virgin olive oil is never refined or chemically treated. Refining removes flavor and beneficial compounds.
   
   
4. Taste and Aroma
   
    It must pass sensory tests by trained tasters who confirm it has no defects (like rancidity or mustiness) and displays positive attributes such as fruitiness, pepperiness, and bitterness — the hallmarks of freshly pressed olives.
   
   
5. Early Harvest & First Press
   
    The best extra virgin oils come from early-harvest olives, which are greener and richer in antioxidants and flavor. “First cold press” refers to the initial extraction, when the oil is at its purest.
   
   

In short, extra virgin olive oil is simply the purest, freshest, and most flavorful form of olive oil — the liquid essence of the olive fruit itself.  Liotrivi also never uses the olives that have fallen to the ground, never shakes the trees that damaged the roots and processes the olives within 24 hours of harvest.  

We ate amazing olive oil sourdough bread right out of the oven at Liotrivi with beautiful tomatoes, locally made feta with oregano from their garden. cucumber, olives and of course the olive oil.   Hopefully, when this comes out of the oven, you’ll be able to taste a little bit of the Greek sun.   I know I did.  

Olive Oil Bread

1 kg white flour

20 gms sourdough starter* or 16 gms dry yeast**

1 tsp salt

2 tsp sugar

450 ml lukewarm water 

50-100 ml water extra virgin olive oil

1 tbsp sea salt

*if using sourdough starter make the night before -combine 20 g of sourdough starter with 100 g of lukewarm water and 2 teaspoons of sugar covered with plastic wrap and store in a warm area 

** if using dry yeast dissolve 16 g of dry yeast into 100 mL of lukewarm water and 2 teaspoons of sugar – set aside in warm area for 10 minutes or until it becomes foamy

Bread: 

Sift 1 kg of flour into a large bowl and then form a hole in the centre and pour in the sourdough or dry yeast mixture. Add salt on the surrounding dry flour, making sure that it does not touch or fall into the yeast or sourdough mixture at first.  Start mixing the surrounding flour with ingredients and kneed the dough until it’s smooth adding a little water when needed – make sure the dough is smooth and elastic – not too hard. Not too soft. Pour in the olive oil slowly and continue kneeding for 10 Minutes When your dough is ready – cover the bowl with a towel and let it rise in a warm area for about one to one and a half hours – the dough should have doubled in size – if using yeast let it rise for 30 minutes.

Grease the bottom sides of a pan with olive oil and line your pan with parchment paper before working with the dough – grease your hands with olive oil and then flatten the dough into the pan, pushing it towards the corners

Using your fingers create little holes on top of the dough and drizzle lots of olive oil on the surface. Sprinkle of the dough with sea salt and cut it into square pieces. Let it rise for another 10 minutes while preheating your oven in a woodfired oven. Bake it 200°C for 30 to 45 minutes or an electric oven –  180° for 40 minutes.

Enjoy! 

The inspiration for this week’s article caught my eye with its vibrant colour and sticky sweet layers.   I’m standing in a bakery in Mykonos, Greece, that has a sign on the door: operating since 1420.   So anyplace that’s been doing the same thing for 600 years, deserves all the accolades it gets.  

Tucked away among the white-washed alleys of Mykonos Town lies one of the island’s sweetest living pieces of history: the bakery known locally as Gioras. Though claims of its founding in 1420 seem elusive in official records, the bakery is universally recognised as the oldest working bakery on the island and one of the last wood-fired bakeries in the Cyclades. 

Inside, the scent of warm dough, tender rusks and syrupy sweet pastries permeates the small rustic space: nestled between other buildings, the white walls, exposed beams and original oven transport you to centuries-past. 

Among the offerings that draw in both locals and visitors is a luscious slice of pistachio baklava served warm — crisp phyllo layers, fragrant pistachios and sticky honey syrup.  What makes this particular version special is the combination of artisanship (wood-fired baking, centuries-old technique) with a premium nut (pistachio) and honey-rich syrup — all anchored in Greek culinary heritage.

While the exact founding date like 1420 may be romantic and perhaps partially legendary, the essence of the bakery’s significance is clear: it represents survival of craft — from cultivating local flour and wood-fired ovens, to the traditional breads and pastries once essential for island life. For example, the bakery still produces the rusks that sustained sailors on long sea voyages. 

So when one sits with a slice of pistachio baklava here, it’s more than a dessert: it’s a bite of local history, flavour and culinary continuity.

Honey is deeply embedded in Greek gastronomy, tradition and symbolism. It is one of the three “classics” of Greek cuisine alongside olive oil and grapes.  Honey appears in ancient Greek texts, used not merely as sweetener but as a symbol of fertility, well-being and hospitality. 

So at Gioras, the use of honey in the baklava isn’t an incidental choice — it connects to a centuries-old tradition of sweetening with nature’s own nectar, and embedding desserts in cultural memory.

Pistachios in Greece, while perhaps less universally used than walnuts or almonds in older Greek desserts, have their own vibrant role — especially when it comes to premium or regional sweets. Some important facts.  The pistachio from the island of Aegina (fistíki Aigínis) has Protected Designation of Origin (PDO) status, underlining its uniqueness and cultural importance in Greece. While many “classic” Greek baklava versions use walnuts, pistachio versions often appear in higher-end shops or as special treats.

In the context of Gioras’ pistachio baklava, the nut elevates the dessert: it adds colour (emerald green-tinged), texture (distinctive crunch) and premium flavour — aligning with the bakery’s heritage of craftsmanship.

If you find yourself wandering the winding alleys of Mykonos Town, stop at Gioras — ask for a warm slice of pistachio baklava and pair it with a Greek coffee. Let the aroma of wood-fired oven, the history of the place and the sweetness of honey and pistachio transport you.

I only have pictures and memories this time.   When I return home, the first order of business will be to attempt to recreate this magical dessert.