Ouzeri, a trendy eatery on Wale Street, has unveiled an exciting range of new dishes exploring Cyprus and Greece’s flavours.
Chef Nic Charalambous, celebrated for his contemporary take on Cypriot and Greek cuisine, balances tradition and innovation, celebrating the culinary heritage of these Mediterranean regions while incorporating the produce of South Africa.
At Ouzeri, the preservation of traditional culinary practices is a priority. Chef Nic Charalambous draws inspiration from his family recipes, passed down through generations, and traditional dishes discovered during his travels. He interprets these recipes through a modern lens, creating a menu that pays homage to the region’s rich culinary traditions.
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For the latest menu, Chef Nic Charalambous drew inspiration from his recent travels to the Mediterranean Islands. His trip sparked a deep interest in exploring the traditional diets of the region, with a focus on incorporating diverse legumes, grains and greens into his dishes.
Charalambous is dedicated to striking the right balance between contemporary and authentic Cypriot and Greek cooking. He emphasises the importance of highlighting the regional cooking of these areas, respecting their history and enhancing different flavour profiles with locally sourced ingredients.
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The summer menu at Ouzeri features unique dishes that exemplify the chef’s dedication to preserving tradition while embracing local ingredients.
For instance, the apaki, a dish originating from Crete, is now made with the help of local artisans and producers, including renowned Cape Town butcher Richard Bosman, who prepares the apaki using wild rosemary from Meuse farm.
Another example is the gamopilafo, a traditional Cretan wedding dish. Chef Nic Charalambous adds his twist by using the finest lamb and mutton from the Western Cape and Cream of the Crop’s cultured butter to replicate the taste of goats’ butter.
The menu also delves into the cuisine of Cyprus with dishes like skordosxithia, which involves braising hyper-seasonal green beans in a traditional Cypriot method and serving them with chargrilled pork belly glazed in a tangy vinegar sauce.
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Seafood enthusiasts can enjoy the flavours of serifos with a charred tuna dish. The fish is cooked over coals and paired with a textured, charred spring onion salsa, fennel, cucumber and Ouzeri’s in-house fennel flower vinegar.
Chef Nic Charalambous’s creative approach, combined with the finest ingredients from the Western Cape, makes this a perfect dining destination for the summer season.
Also read:
Upper Union’s summer menu embraces the vibrant flavours of the season
Picture: Supplied