Latest news with #Magiritsa
Sydney Morning Herald
21-07-2025
- Sydney Morning Herald
South Melbourne's latest dining addition serves dishes you'd find in Greece
Previous SlideNext Slide Greek$$$$ At South Melbourne restaurant Aegli, run by chef Ioannis Kasidokostas (Sowl) and his wife Maria Tsilfoglou, traditional Greek recipes are a jumping-off point for dishes that'll make you say, 'what is this?'. Kasidokostas grew up in Athens, cutting his teeth at Michelin-starred fine diners including the longstanding Spondif. Magiritsa is a lamb offal soup usually eaten at Easter time, which the chef has remixed with 'offal of the land' – mushrooms. He combines the best Victorian-grown varieties he can find with truffles from Meteora, a mountainous part of Greece. Another soup he's riffing on is youvarlakia, traditionally bobbing with meatballs made of beef or pork. His seafood spin currently features Corner Inlet snapper minced in-house, rolled into orbs and slowly poached in a rich fish stock. Extra care and consideration are given to staples such as bread and cheese. Slow-proved spelt rolls arrive warm, while house-made anthotyro cheese is double-baked to order and served with a relish of sour cherry and capers. Familiar Greek favourites also dot the menu, from taramasalata to brined and slow-roasted lamb shoulder accompanied by house-made tzatziki.
The Age
21-07-2025
- The Age
South Melbourne's latest dining addition serves dishes you'd find in Greece
Previous SlideNext Slide Greek$$$$ At South Melbourne restaurant Aegli, run by chef Ioannis Kasidokostas (Sowl) and his wife Maria Tsilfoglou, traditional Greek recipes are a jumping-off point for dishes that'll make you say, 'what is this?'. Kasidokostas grew up in Athens, cutting his teeth at Michelin-starred fine diners including the longstanding Spondif. Magiritsa is a lamb offal soup usually eaten at Easter time, which the chef has remixed with 'offal of the land' – mushrooms. He combines the best Victorian-grown varieties he can find with truffles from Meteora, a mountainous part of Greece. Another soup he's riffing on is youvarlakia, traditionally bobbing with meatballs made of beef or pork. His seafood spin currently features Corner Inlet snapper minced in-house, rolled into orbs and slowly poached in a rich fish stock. Extra care and consideration are given to staples such as bread and cheese. Slow-proved spelt rolls arrive warm, while house-made anthotyro cheese is double-baked to order and served with a relish of sour cherry and capers. Familiar Greek favourites also dot the menu, from taramasalata to brined and slow-roasted lamb shoulder accompanied by house-made tzatziki.
