Cypriot Cuisine Goes Global
From London to Dubai, How Chefs Are Branding Cyprus Through Food.
The appeal of Cypriot cuisine has expanded to every corner of the world, thanks to its Mediterranean flair and unique, exotic qualities. Chefs both local and foreign have been utilizing Cypriot delicacies in their work, becoming another positive ad for the island in the process.
Mediterranean cuisine is considered by many to be one of the most balanced, nutritious and yet delicious diets in the world. Naturally, combining these traits with one-of-a-kind specialties like the world-renowned halloumi is a recipe for international success.
A true connoisseur of the intricacies that define Cypriot cuisine, Roddy Damalis has spent the better part of his 40-year-long career introducing people to his unique fusion of Cypriot and African heritage. This exciting blend of influences has made him into an international sensation with highly popular restaurants in both Cyprus and South Africa.
Damalis is also the author of the very well-received cookbooks “MY CY” and “My Little Plates,” sharing his culinary vision with the world, hoping to introduce a whole new dimension to their cooking habits.
He has also delivered riveting talks at TEDxNicosia, as well as several interviews with multiple outlets.
My passion is to take our beloved traditional dishes and breathe new life into them with unexpected combinations that can erupt new and exciting flavors.
Multi-award-winning chef, Christoforos Peskias has been nurtured in the culture of Cypriot cuisine from birth. Having grown up in Nicosia, the chef honed his culinary skills for years before taking his talents to Greece.
Peskias has had a multitude of highly acclaimed mentors, including Charlie Trotter in Chicago, Ferran Adrià and Marc Meneau in Europe. By studying under such accomplished chefs, he gained the ability to put his vision into practice.
His work has always been rooted in Cypriot cuisine, combined with multinational influences and a strong emphasis on tomatoes as a star ingredient, as the chef considers them to be the focal point of Mediterranean nutrition.
He has worked in an array of high-profile restaurants, and he assists in the design of menus for Aegean Airlines, meaning that his culinary brilliance is literally crossing borders on a daily basis.
The greatest inspiration a cook can have is tradition. And it is his duty to advance this tradition. The product is more important than the cook. We do not glorify ourselves despite nature.
A quick search on the internet will show you that he has multiple Cypriot-influenced recipes in his repertoire, such as the Greek-Cypriot Pasta, the Cypriot-style Potato Salad, the Stuffed Cypriot Chicken, and more.
Oliver is so inspired by Cypriot cuisine that he has dedicated an entire section of his website to “Gorgeous Halloumi Recipes.” He considers this Cypriot delicacy to be a highly versatile ingredient, and he embraces it in multiple ways in his recipes, often combining it with unexpected ingredients, like peaches, to explore and showcase its dynamic and multifaceted nature.
When I was a teenager visiting Cyprus on holiday I was really wowed by the recipes that would cook feta rather than just serve it in salads raw. For me this recipe is so incredibly simple, satisfying and impressive.
Many people consider food to be the one true universal language and the key for people of different cultures to understand and appreciate each other.
This certainly is the case for Cyprus, as its rich culinary heritage has spread the word of this small Island in the Mediterranean to most countries in the world.
