08/09/2026
A few days ago, I was asked to prepare a special set dinner, with just one restriction — everything had to be completely dairy-free.
And I loved the challenge.
We started with a single crispy panko prawn with ouzo mayonnaise as a little amuse-bouche, followed by Mediterranean bruschetta with marinated tomatoes, roasted peppers and crispy prosciutto. For the main, fresh squid-ink pasta with lobster, homemade bisque, tomato, garlic, olive oil and a subtle touch of chilli. And to finish, a refreshing homemade Limoncello and lemon ice cream with strawberries, strawberry coulis and a crisp tuile.
Everything prepared from scratch, with the same care I would want if I were sitting at the table myself.
Then today, it was something completely different. I had an order for a good old pastitsio — nothing fancy, nothing that needs a complicated description. Just one of those wonderful Greek dishes that, when it's made properly and eaten fresh, is very hard to beat.
And I suppose these two very different meals say quite a lot about what food means to me.
Over the years, people have trusted me and DIAS with some of their most special moments — weddings, celebrations, private dinners, and meals that need particular care because of dietary requirements or allergies. But I believe that the supposedly “simple” everyday food deserves exactly the same respect.
Whether it’s lobster with fresh squid-ink pasta prepared for a special dinner or a freshly baked tray of pastitsio, good food starts with good ingredients, proper preparation and making things fresh.
And, just as importantly, eating them fresh too.
No unnecessary complications. No shortcuts. Just the pleasure of cooking something properly and seeing somebody genuinely enjoy eating it.
That’s what good food has always been about for me — and that’s where the passion is.
