Chef Stergios Zdralis, originally from Thessaloniki, Greece, has become a prominent figure in Sydney’s culinary scene, known for infusing traditional Greek flavours into modern cuisine. With over a decade of experience, he has served as the Executive Chef at ‘Greek at the Belvedere’ and currently leads the kitchen at The Botany Pier Hotel Bistro, both part of the Oscars Group. Zdralis’s culinary journey is deeply rooted in his heritage, often drawing inspiration from family traditions and recipes passed down through generations.
One such cherished recipe is his grandmother Maria’s taramosalata, a classic Greek dip made from fish roe. Recalling his childhood in Greece, Zdralis shares: “I remember every Christmas when I was a child at my yiayia’s house; there was the whole slow-cooked roast lamb in the middle of the table with crispy baked potatoes. Then just before the New Year arrived, my yiayia would make a big tray of Kreatopita (lamb leftover) with a bunch of fresh leek from her backyard, parsley, and crumble of feta.”
This memory reflects the essence of Greek cuisine—simple ingredients transformed into dishes that evoke warmth and togetherness.
Chef Stergios Zdralis’s Taramosalata Recipe
Ingredients:
100g white tarama (fish roe)
300g white stale bread (crusts removed), soaked in water (or milk) and squeezed dry
220ml sunflower oil
50ml extra virgin olive oil
Juice of 2 lemons
Zest of 1 lemon (for serving)
1 medium red onion, grated
Method:
Prepare the Bread: Soak the stale bread in water (or milk) until softened. Once softened, squeeze out the excess water thoroughly to ensure a smooth texture for the dip.
Blend Ingredients: In a food processor, combine the soaked bread, grated red onion, and white tarama. Blend until the mixture becomes a smooth paste.
Emulsify with Oils: With the food processor running, slowly drizzle in the sunflower oil and extra virgin olive oil. This gradual incorporation is crucial to achieve a creamy consistency, similar to making mayonnaise.
Add Lemon Juice: Once the oils are fully incorporated, add the juice of two lemons to the mixture. Blend again until smooth. Taste and adjust the lemon juice if necessary, keeping in mind that the dip should have a balanced, tangy flavour.
Serve: Transfer the taramosalata to a serving bowl. Sprinkle the lemon zest on top for added freshness and aroma. This dip pairs wonderfully with fresh bread, pita, or an assortment of raw vegetables.
Chef Zdralis’s taramosalata recipe shows the way that simple, quality ingredients can come together to create something truly special.
Whether enjoyed as part of a meze platter or as a standalone appetizer, this taramosalata is sure to bring a touch of Greek warmth to any table.
Read also Stergios Zdralis: The Greek Chef Giving Sydney Pubs a Greek Twist
