By Chef Georgia Koutsoukou – “SoulChef”
As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — continues her SoulChef Sundays series with The Greek Herald, she brings a dish that captures the essence of modern Greek cooking, where tradition meets simplicity.
For those who live and breathe Greek cuisine, food is more than sustenance. It is a bridge — the scent of fresh thyme, the warmth of the sun, and the taste that transports us back to long Sunday tables in our villages.
For Greeks in Australia, these flavours carry something deeper: a connection to home.
SoulChef Sunday Recipe of the Week
Orzo “Kritharoto” with Feta & Sun-Dried Tomatoes
The Dish
A comforting, risotto-style orzo that blends authentic Greek ingredients with a modern, velvety texture.
Ingredients
- 500 g orzo (kritharaki)
- 1 litre warm vegetable broth
- 100 g feta cheese, crumbled
- 5–6 sun-dried tomatoes, finely chopped
- 1 onion, finely chopped
- 1 clove garlic
- ½ cup white wine
- Olive oil
- Fresh thyme
- Salt and pepper
Method
- Sauté onion and garlic in olive oil until soft.
- Add the orzo and toast lightly for 1–2 minutes.
- Deglaze with white wine and allow it to evaporate.
- Gradually add warm broth, stirring continuously until the orzo is cooked al dente.
- Remove from heat and stir in feta and sun-dried tomatoes until creamy.
- Serve with fresh thyme and a dash of pepper.
A message from SoulChef
“To my fellow Greeks in Australia, nostalgia for Greece is a sweet ache — but it is also what keeps us connected to our roots.
Greece is always there, waiting for you, with its colours, its authenticity, and its flavours. Until then, let your kitchen be the place where those memories come alive.
Cook with love, share generously, and keep the spirit of our table close.”
With love,
Georgia Koutsoukou – Soul Chef
Connect with the SoulChef
- Connect with the SoulChef:
- Email: gkouts.gk@gmail.com
