My Stay In Syros
My stay with Elisa and Kostas at Villa Maria was genuinely one of the most incredible experiences of my life. The villa itself is gorgeous—soaring ceilings, beautiful décor, wooden beds, enormous bay windows overlooking the harbour and the most divine marble bathroom, with enough room to properly twirl around in it.And the food, oh my goodness, the food. The freshest seafood, including the most delicious mussels I have ever eaten, shared in a place surrounded by luminous, crystal-clear Aegean water in a shade of blue I genuinely did not know was possible.
Take me back immediately.
The water was an almost unbelievable shade of blue, crystal clear, luminous and so beautiful it hardly looked real.
Syros became my favourite of all the Greek islands I visited. The people were so kind, genuine and warm that I felt safe and welcome almost immediately.
Every morning, Kostas prepared a beautifully simple, fresh and delicious breakfast for me. Warm bread freshly baked at the local bakery, salty jammy eggs, sweet thyme honey, butter and rich, bitter black coffee. He even asked exactly how many minutes I liked my eggs boiled. Such a thoughtful detail that caught me completely by surprise. 
The original recipes and everything Elisa taught me belong entirely to her. The recipes linked throughout this gallery are my own adaptations, but they remain completely inspired by her cooking and grounded in what she so generously shared.
Elisa’s Naked Zucchini Pie
A thin, golden and irresistibly crisp zucchini pie made with feta, cornmeal, fresh mint, olive oil, kefalotyri and sunflower seeds. It was salty, delicately sweet, wonderfully fresh and completely moreish
Inspired by Elisa’s beautiful zucchini pie, I created my Herby Pumpkin, Cauliflower & Halloumi Pie. My version is thicker, softer and more substantial, filled with seasonal vegetables, cottage cheese, fragrant herbs and salty halloumi.
Elisa’s Galatopita
My absolute favourite: a traditional milk pie from Syros made with milk, fine semolina, eggs, sugar and butter, gently perfumed with vanilla and citrus peel. It bakes into a soft, creamy custard beneath a delicate golden egg-wash crust.
My version keeps the beautiful creamy heart of Elisa’s galatopita but flavours it with mandarin rind, freshly grated nutmeg, cardamom and cinnamon. I finish it with a cinnamon-sugar egg wash, which forms a lightly caramelised golden crust over the soft, delicately spiced milk custard beneath.
Elisa’s Gemista
A beautiful Greek classic of tomatoes and green peppers filled with risotto rice, spring onions, fresh parsley and mint, sweet currants and buttery pine nuts, all brought together with generous olive oil.
Inspired by Elisa’s gemista, my version has become a heartier meal filled with lamb mince, risotto rice or pearl couscous, plenty of garlic and onion, generous handfuls of parsley and mint, olive oil and salty halloumi.
The most important lesson I learned? Buy the best olive oil you can find, and don’t be shy with it.
Elisa’s Summer Beef Stew
A rich but summery beef stew slowly cooked with sweet onions, green peppers, ripe tomatoes, paprika and chilli, all brought together with plenty of olive oil.
I use the same generous base of tomatoes, peppers and onions, but marinate the beef in the warm, spice blend I also use for my lamb. It adds fragrant spice, gentle heat and a little sweetness to the rich tomato sauce. I serve it with thick slices of focaccia to mop up every last bit.
To Kostas and Elisa: thank you for your extraordinary hospitality and an experience I will never forget.