Stergios Zdralis, a renowned Greek chef known for his vibrant Mediterranean dishes, has recently reopened the Botany Pier Hotel Bistro, delighting the local community with his signature Greek flavours.
Originally from Thessaloniki, Greece, Stergois completed his food hospitality studies at university but always dreamed of bringing joy to people through his cooking. “I run the kitchen, I know the area, and the locals know my food. It’s great that we have been able to reopen this historic pub, which has been closed since the Covid times,” Zdralis explained.
Today, from his archive of delicious recipes, Stergios brings us his Grilled Calamari with Fava, Caper, and Herb Salsa recipe – and what he calls a ‘taste of summer’.
“For me, this recipe represents the summertime in Greece,” says Stergios. “Because it’s currently Greek summer, I am making this recipe, which reminds me of a time in my life when I was working on the Greek Islands. This recipe tells a story of how the Aegean Sea (or Pelagos) meets the mainland, bringing together all the fresh ingredients on one plate!”
“This grilled calamari recipe with yellow split peas (fava), capers, parsley, and lemon is the best appetizer to enjoy in the summer with a nice glass of wine,” recommends Stergios. “We usually serve this as an appetiser, and everyone loves it. It is really ideal for summer because it’s light, refreshing, and filling. Καλή όρεξη.”
Grilled Calamari with Fava, Caper, and Herb Salsa Recipe
Ingredients for Fava
– 500g yellow split peas
– 3 red onions, roughly chopped
– 2 cloves garlic, chopped
– 1 liter warm water (about 3 and 1/3 cups)
– Juice of 2 lemons
– 1 teaspoon cumin
– 1 whole carrot
– 100 ml extra virgin olive oil
– Thyme, lemon
– Salt and freshly ground pepper
Instructions for Fava
1. Rinse the split peas with plenty of water.
2. Heat a large pot over medium-high heat. Add 2-3 tablespoons of olive oil, the chopped onions, garlic, and some fresh thyme. Sauté until the onions start to caramelize.
3. Add the split peas and blend. Pour in the warm water and olive oil, turn the heat down to medium, and season well with salt and pepper. Simmer with the lid on for about 40-50 minutes, until the split peas are thick and mushy. During cooking, some white foam may surface; remove it with a slotted spoon.
4. Once done, stir in the lemon juice and transfer the mixture to a food processor. Blend until smooth and creamy, like a purée.
5. Serve the fava with a drizzle of olive oil, a tablespoon of diced onion, and some capers or chopped parsley. Καλή όρεξη.
Ingredients for Grilled Calamari
– 1 fresh calamari, cleaned
– 1 teaspoon sea salt
– ½ teaspoon black pepper
– 1 teaspoon paprika
– ¼ cup extra virgin olive oil
Instructions for Grilled Calamari
1. Season the calamari by rubbing it all over with the seasoning mix. Using a small bowl helps ensure the seasoning coats evenly.
2. Preheat the grill to very high heat.
3. Place the calamari directly on the grill using tongs. Grill for about 3 minutes per side, or until fully cooked but not burnt.
4. Remove from the grill and let it rest on a cutting board before slicing and serving with the caper herb salsa.
Ingredients for Caper and Herb Salsa
– ¾ cup olive oil
– ¼ cup lemon juice
– 1 teaspoon sea salt
– 1 teaspoon black pepper
– 1 tablespoon white vinegar
– ¼ bunch parsley
– ¼ bunch dill
– 50g small capers
Instructions for Caper and Herb Salsa
1. Grate the garlic.
2. Chop the parsley, dill, and rough-chop the capers.
3. In a medium bowl, mix the chopped herbs, garlic, capers, lemon zest, lemon juice, and 6 tablespoons of extra virgin olive oil. Season with salt and pepper to taste.
The Pier Hotel, part of the Oscars Group and located at 1751 Botany Road in Banksmeadow, boasts a rich history and now offers a unique twist on traditional pub fare with Stergios’ Greek-inspired creations.
Book your table:
1751 Botany Road, Banksmeadow NSW
Read also: Chef Stergios Zdralis Brings A Taste of the Aegean to Sydney
