Each region in Greece – in fact, each household – has its variation on dolmades, whether it's the classic vine leaf parcel, or hollowed out vegetables such as tomatoes, peppers and courgettes, stuffed and baked in the oven. The stuffing often consists of minced meat with long-grain rice, or vegetarian versions boast rice flavoured with heady combinations of herbs like thyme, dill, fennel and oregano. Pine nuts can also be used. Variations on moussaka are found throughout the Mediterranean and the Balkans, but the iconic Greek oven-bake is based on layers of sautéed aubergine, minced lamb, fried puréed tomato, onion, garlic and spices like cinnamon and allspice, a bit of potato, then a final creamy topping of béchamel sauce and cheese.
Is best known from his appearances on Steel Chef. His food presentation skills are exemplary and though he was trained in traditional sushi preparation and Kaiseki cuisine he has been strongly influenced by Western cooking styles. His Morimoto restaurant has multiple locations around the world. His books include Japanese Home Cooking and Morimoto: The New Art of Japanese Cooking.
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The dining room has many seats and beautiful wooden tables. All the tables can be covered with a white cloth. Our waiting staff is always polite and fast on its feet.
The bar is full of delicious beers and wines. We have sparkling champagne and smooth rice vodka in stock. Delightful cocktails will make you happy.
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