3rd Course Recipe

Preheat oven to 200°C (400°F). Line a small baking sheet with parchment.

Brush one phyllo sheet with melted butter, place a second sheet on top and brush again. Repeat until all 4 sheets are stacked and buttered.

Place the block of feta near one edge of the phyllo stack. Sprinkle thyme, black pepper and lemon zest over the feta. Drizzle honey on top.

Wrap the feta tightly: fold sides over the cheese and roll to enclose, tucking ends underneath. Brush the outside with remaining butter.

Transfer wrapped feta to the baking sheet and bake for 15–18 minutes, until phyllo is golden and crisp.

Remove from oven and let rest 2–3 minutes. Drizzle additional honey if desired and serve warm.

Inspect mussels and discard any with broken shells or that do not close when tapped. Rinse under cold water and remove any beards.

Heat olive oil in a large deep skillet or pot over medium heat. Add shallot and sauté 2–3 minutes until soft. Add minced garlic and cook 30 seconds until fragrant.

Add cherry tomatoes and cook 1–2 minutes until they begin to soften. Pour in white wine and bring to a simmer; let reduce 1–2 minutes.

Add the cleaned mussels to the pot, cover with a tight-fitting lid, and steam for 4–6 minutes, shaking the pot once or twice, until mussels open.

Remove from heat. Discard any mussels that remain closed. Season with salt and black pepper and stir in chopped parsley.

Serve immediately in the pot or transfer to bowls with lemon wedges alongside crusty bread to soak the cooking liquid.

Pat calamari rings and tentacles very dry with paper towels to remove excess moisture; this ensures a crisp fry.

In a shallow bowl, whisk together all-purpose flour, cornstarch, paprika, salt and black pepper.

Heat vegetable oil in a deep skillet or pot to 180°C (350°F). Use a thermometer for accuracy. Work in batches to avoid overcrowding.

Lightly dust calamari in the flour mixture, shaking off excess. For a slightly lighter crust, dip briefly in cold sparkling water then dredge again in the flour mixture.

Fry calamari in batches 1.5–2 minutes per batch until golden and crisp. Do not overcook or calamari becomes rubbery.

Use a slotted spoon to transfer fried calamari to a paper towel–lined tray to drain. Season immediately with a little extra salt and sprinkle with chopped parsley if using.

Serve hot with lemon wedges and optional dipping sauce (aioli or tartar).

Heat olive oil in a medium skillet over medium heat. Add shallot and sauté until soft, about 3 minutes. Add minced garlic and cook 30 seconds.

Add tomato passata (or crushed tomatoes) and stir. If using, add the white wine and let simmer 3–4 minutes to meld flavors and reduce slightly.

Stir in dried oregano, red pepper flakes (if using), salt and black pepper. Taste and adjust seasoning.

Add the shrimp in a single layer and cook 2–3 minutes per side until they turn pink and opaque. Avoid overcooking.

Sprinkle crumbled feta over the shrimp and sauce. Turn off the heat, cover the skillet for 1–2 minutes to warm feta slightly and allow it to soften but not completely melt; you can also place briefly under a hot broiler to brown the feta if desired (watch carefully).

Garnish with chopped parsley and serve hot with crusty bread to mop up the sauce.