"Greek cuisine is not known here," said celebrity chef Yiannis Baxevanis. Indeed, there are hardly any Greek restaurants in the UAE. But Elia, his restaurant at the Majestic Hotel in Bur Dubai, is participating in the Taste of Dubai (March 17-20) at Media City for the third year. The award-winning chef said he wants to show that Greek cuisine is not just about moussaka and souvlaki but is developing. "The trend is to present Greek cuisine differently while respecting tradition," Baxevanis said. "I use the roots of Greek cuisine and add modern touches."
In town to oversee the launch of his new menu, he said Greek cuisine is influenced by Europe and the East, by countries in the neighbourhood, such as Bulgaria and Turkey.
What differentiates the 48-year-old chef from others is that he cooks with aromatic herbs, wild mountain greens such as dandelion and medicinal herbs, which were used in ancient times. That's why he is nicknamed the "aroma magician" of Greek cuisine.
Nature's gifts
"The idea is to use herbs that can be found where you live. So I use herbs that you can find in Lebanon, Syria and India," he said. "You have to cook with whatever the land gives you and follow the seasons so you have fresh ingredients."
Baxevanis worked in France for five years and built a reputation upon his return to Greece through his years as gourmet chef at Grecotel Mykonos Blue, Elounda Beach in Crete and Grand Lagonissi Resort. He is a consultant at several top restaurants in Greece and has participated in food presentations in the US, France, Belgium, Germany and Spain.
He has also spent nine years in Crete, where he made Cretan herbs and spices fashionable by using them in his recipes.
Cretan cuisine is famous for its dietary values, as people living there have less heart- and cancer-related problems than in other countries.
"Scientists conducted research and found they ate mostly starchy food and wholewheat grains, little meat and some fish, with olive oil and old herbs," Baxevanis said.
He owns a restaurant in Athens, Giorti, which means "celebration", where his team prepares modern Greek cuisine. His dishes speak for his inspiration and creativity but the chef said it is the products and ingredients that contribute to the success of a dish.
"For instance, olive oil makes our dishes light and healthy but, above all, is part of our tradition," he said.
During Taste of Dubai, Baxevanis hopes to promote Greek cuisine among Dubai residents and tourists alike.
Fish fillet with dandelion greens and avgolemono sauce
II 1 800g hamour fillet
II 1 onion
II 1 spring onion
II 200g dandelion greens
II 800ml mussel or fish stock
II 1 tomato, diced
II 1 egg yolk
II Juice of 2 lemons
II 1 bunch dill or fennel
II Olive oil, salt and pepper to taste
In a pot, sauté the onion and spring onion lightly in olive oil. Add the dandelion greens and the stock, salt and pepper. Add the diced tomato. Place the fish fillet, seasoned with salt and pepper, in the pot and leave it to simmer in the juices, for seven to eight minutes, depending on the thickness of the fillet.
For the avgolemono sauce, in a bain-marie, beat the egg yolk with the lemon juice and gradually add spoonfuls of the juice from the pot. Keep mixing until it thickens. Serve the greens on a plate and place the fish on top of the greens.
Top the fish with the avgolemono sauce and chopped dill or fennel.
Servings: 4
