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Bass

Dorado

Snapper

Black Bronzino

Lustau Amontillado Sherry

Lustau Fino Sherry

W & J Graham's 20 Yr Tawny Porto

W & J Graham's 10 Yr Tawny Porto

Greece

Hexamer Spatlese Riesling

Savoglou – Tsivolas Sea & Sun

Bordeaux, France

W & J Graham's 30 Yr Tawny Porto

Latte

National Bohemian

Double Espresso

Hot Tea

Illy Coffee

Bittersweet chocolate brownie, vanilla ice cream

Chocolate Brownie Monemvasia Malvasia

Semolina Custard Wrapped in Flaky Phyllo

Cinnamon Walnuts, Vanilla Ice Cream

Hercules

Ares

In a mixing bowl, combine the olive oil, lemon juice, minced garlic, chopped parsley, ouzo, salt, and black pepper. Whisk until well blended.

Make the Marinade

Warm the pita bread in an oven or on a skillet for about 5 minutes until they are soft and slightly toasted. Serve with hummus on the side.

Prepare the Pita and Hummus

Place a bowl of olives on the serving platter.

Serve with Olives

Drizzle the marinade over the warm pita and alongside the hummus. Garnish with additional parsley if desired.

Assemble the Dish

Serve immediately and enjoy the essence of Mediterranean cuisine with your friends and family.

Enjoy Your Mediterranean Feast

Olive Oil

Lemon Juice

Fresh Garlic

Fresh Parsley

Ouzo

Salt

Black Pepper

Pita Bread

Hummus

Olives

In a bowl, combine olive oil, lemon juice, minced garlic, chopped rosemary, salt, and black pepper. Mix well to create a marinade.

Marinate the Bass

Place the bass fillets in the marinade and ensure they are evenly coated. Cover and refrigerate for at least 30 minutes to allow the flavors to infuse.

Add the Fish

While the bass is marinating, rinse and trim the asparagus. Halve the cherry tomatoes and set aside.

Prepare the Sides

In a large skillet over medium heat, add a splash of olive oil. Add the asparagus and season with salt and pepper. Sauté for about 5-7 minutes until tender and bright green. Remove from the skillet and set aside.

Cook the Asparagus

In the same skillet, add the marinated bass fillets, cooking for about 4-5 minutes on each side or until they are golden brown and cooked through. Use a spatula to gently flip the fillets.

Cook the Bass

In the last minute of cooking the bass, add the halved cherry tomatoes to the skillet to warm them through.

Add the Tomatoes

On a serving plate, arrange the cooked asparagus and place the bass fillet on top. Garnish with the warmed cherry tomatoes.

Plate the Dish

Serve immediately and enjoy your delicious bass with sides!

Enjoy

Fresh bass fillets

Olive oil

Lemon juice

Garlic, minced

Fresh rosemary, chopped

Black pepper

Asparagus, trimmed

Cherry tomatoes, halved

Salt and pepper

In a medium bowl, combine olive oil, lemon juice, minced garlic, salt, and black pepper. Mix well. Add dorado fillets to the marinade, ensuring they are well coated. Cover and let marinate in the refrigerator for at least 30 minutes.

Marinate the Fish

Preheat your grill to medium-high heat. If using a grill pan, heat it on the stove over medium-high heat.

Preheat the Grill

Remove the dorado fillets from the marinade and place them on the grill. Cook for about 4-5 minutes per side, or until the fish is cooked through and flakes easily with a fork. Remove from the grill and sprinkle with chopped parsley before serving.

Cook the Fish

In a large bowl, combine asparagus, cherry tomatoes, and sliced red bell pepper. Drizzle with balsamic vinegar and toss to coat evenly. Season with salt and pepper to taste.

Prepare the Vegetables

Spread the vegetable mixture on a baking sheet lined with parchment paper. Roast in the preheated oven at 200°C (400°F) for about 15-20 minutes, or until the vegetables are tender and slightly caramelized.

Roast the Vegetables

Dorado fillets

Fresh parsley, chopped

Red bell pepper, sliced

Balsamic vinegar

Salt and pepper, to taste

In a medium bowl, whisk together the olive oil, lemon juice, minced garlic, chopped parsley, salt, and black pepper until well combined.

Mix the Marinade Ingredients

Place the snapper fillets in a shallow dish and pour the marinade over them. Ensure all fillets are coated. Cover and refrigerate for at least 30 minutes.

Marinate the Snapper

Remove the snapper from the marinade and place it on the grill. Cook for about 4-5 minutes per side, or until the fish flakes easily with a fork.

Grill the Snapper

In a large bowl, toss the asparagus and cherry tomatoes with olive oil, salt, and black pepper.

Spread the vegetables on a baking sheet and roast in the oven at 400°F (200°C) for 15-20 minutes, or until tender and slightly charred.

Serve the grilled snapper alongside the roasted asparagus and cherry tomatoes. Garnish with additional parsley if desired.

Snapper fillets

In a mixing bowl, combine olive oil, sea salt, black pepper, and fresh lemon juice. Whisk together until well combined.

Prepare the Marinade

Place the bronzino fillets in a shallow dish, pour the marinade over the fish, making sure it is well coated. Cover and refrigerate for at least 30 minutes.

In a large skillet over medium heat, add a tablespoon of olive oil. Once hot, add minced garlic, red onion, and red bell pepper. Sauté for about 3-4 minutes until softened.

Sauté the Vegetables

Add cherry tomatoes and zucchini to the skillet. Sprinkle with dried oregano and paprika. Cook for an additional 5-7 minutes, stirring occasionally, until the veggies are tender.

Add Remaining Vegetables

Push the sautéed vegetables to the side of the skillet and add the marinated bronzino fillets. Cook for about 4-5 minutes on each side or until the fish is cooked through and flakes easily with a fork.

Once the fish is cooked, remove it from the skillet and place it on a serving platter. Top with the sautéed vegetables and sprinkle with chopped fresh parsley before serving.

Bronzino fillets

Sea salt

Fresh lemon juice

Zucchini, sliced

Red onion, sliced

Dried oregano

Paprika

Place the bottle of Lustau Amontillado Sherry in the refrigerator for at least 1 hour before serving to ensure it is well chilled.

Chill the Sherry

While the sherry is chilling, prepare the serving platter by arranging the nuts, olives, and cheese. Cut the cheese into bite-sized pieces and place them alongside the nuts and olives on a serving board.

Prepare the Accompaniments

Once the sherry is chilled, pour it into glasses. Serve alongside the prepared platter of nuts, olives, and cheese for a delightful tasting experience.

Serve the Sherry

Nuts (such as almonds or walnuts)

Olives (green or black)

Cheese (Manchego or aged cheddar)

Refrigerate the Lustau Fino Sherry for at least 2 hours before serving to ensure it is served cold.

Select appropriate glassware, preferably a copita or a small wine glass, to enhance the aroma and flavor of the sherry.

Prepare Glassware

Carefully pour 150ml of chilled Lustau Fino Sherry into each glass, allowing for a small amount of space at the top.

Pour the Sherry

Garnish each glass with 5 olives and a twist of lemon peel to enhance the drink's presentation and flavor.

Garnish

Serve immediately and enjoy the crisp and refreshing flavors of Lustau Fino Sherry, perfect as an aperitif or paired with light tapas.

Lemon Twist

Choose a quality Tawny Porto, ideally aged at least 20 years for a complex flavor profile.

Selecting the Porto

Ensure the Tawny Porto has been aged in oak barrels to develop rich flavors of caramel, nuts, and dried fruits.

Barrel Aging Process

Chop the dried fruits into small pieces to enhance their flavor when paired with the Tawny Porto.

Prepare Dried Fruits

Toast the nuts lightly in a pan for a few minutes to bring out their flavor before serving.

Prepare Nuts

Chop dark chocolate into small pieces for easy pairing with the Tawny Porto.

Chocolate Preparation

Arrange the cheese platter with cheddar and blue cheese, complementing the sweetness of the Tawny Porto.

Assemble Cheese Platter

Wash and arrange fresh berries on the side for a vibrant visual appeal and a refreshing taste.

Prepare Fresh Berries

Serve the Tawny Porto at a slightly chilled temperature in a wine glass, alongside the prepared dried fruits, nuts, chocolate, cheese platter, and fresh berries.

Serving the Tawny Porto

Tawny Porto

Aged Oak Barrels

Dried Fruits (like figs and apricots)

Nuts (like almonds and walnuts)

Dark Chocolate

Cheese Platter (cheddar, blue cheese)

Fresh Berries (like strawberries and raspberries)

Arrange a selection of cheeses on a serving platter. Choose a mix of flavors, such as strong blue cheese, creamy brie, and sharp aged cheddar.

Prepare the Cheese Platter

Finely chop the walnuts and dried figs. Set aside for later use.

Chop the Nuts and Fruits

In a heatproof bowl, melt the dark chocolate over a pot of simmering water, stirring until smooth. Remove from heat and let cool slightly.

Melt the Chocolate

Drizzle the melted dark chocolate over the arranged cheeses on the platter. Scatter the chopped walnuts and figs over the top.

In a separate glass, pour 750 ml of Graham's 10 Year Tawny Port. Make sure to serve it slightly chilled.

Pour the Port

If desired, drizzle a little honey over the cheese platter and garnish with fresh mint leaves for a touch of color and freshness.

Add Garnishes

Graham's 10 Year Tawny Port

Dark chocolate (70% cocoa or higher), finely chopped

Walnuts, chopped

Dried figs, chopped

Cheese platter (variety of cheeses such as blue cheese, aged cheddar, and brie)

Honey

Fresh mint leaves

In a large bowl, mix together olive oil, lemon juice, minced garlic, dried oregano, salt, and black pepper. Add the chicken breasts to the marinade, ensuring they are well coated. Cover and refrigerate for at least 1 hour, preferably overnight.

Marinate the Chicken

Preheat the grill to medium-high heat. Remove the chicken from the marinade and discard the marinade. Grill the chicken for about 6-7 minutes on each side or until the internal temperature reaches 165°F (75°C). Once done, remove from the grill and let rest for 5 minutes before slicing.

Grill the Chicken

While the chicken is marinating, chop the cucumber and tomatoes into bite-sized pieces. Thinly slice the red onion. In a large bowl, combine the cucumber, tomatoes, red onion, and Kalamata olives.

Crumble the feta cheese over the salad mixture and toss gently to combine.

Add Feta

Slice the grilled chicken and serve it on a plate alongside the Greek salad. Warm the pita bread slightly and serve it on the side. Drizzle tzatziki sauce over the chicken and salad as desired.

Serve the Dish

Garlic

Dried Oregano

Chicken Breasts

Feta Cheese

Cucumber

Tomatoes

Red Onion

Kalamata Olives

Tzatziki Sauce

Select ripe Riesling grapes, ensuring they are free from rot or blemishes. Wash them thoroughly under cold water.

Prepare the Grapes

In a large fermentation vessel, crush the grapes by hand or with a grape crusher to release their juice.

Crush the Grapes

Add 1 liter of water and 200 grams of sugar to the crushed grape mixture. Stir well to dissolve the sugar.

Add Water and Sugar

Sprinkle the white wine yeast over the mixture and stir gently to incorporate. Cover the fermentation vessel with a clean cloth.

Add Yeast

Allow the mixture to ferment at room temperature (18-22°C) for about 2-4 weeks. Use a hydrometer to check the specific gravity.

Monitor Fermentation

Clean and sterilize bottles and caps to ensure they are free from contaminants.