Greek BBQ

Last evening was the first BBQ of the season; the hot weather has come with a vengence; it was 40 degrees (104 for the USA.)  Our BBQ consisted of (in order): Dian’e Bush Tucker Dukhah, Feta Parcels, grilled Eggplant and Tomatoes, grilled Lamb Chops, Greek Salad, Kthma Keo wine.

I think Diane’s own Dukkah is particularly good because she uses native Australian spices in her mixture: Wattle Seed, crushed Mt. Pepper, Lemon Myrtle and crushed Macademia Nuts (yes, they are Australian not Hawiian.)  She toasted some flat bread with a small bowl of olive oil in which to dip the bread. The native spices make a delicious Dukkah

Di’s second course was grilled vegetables: egg plant and halved cherry tomatoes.

After these courses she grilled our lamb chops. 

Our last course was a Greek salad: cucumbers, tomatoes, olives, onions and feta.

Our Greek wine was from the island of Cyprus.  It was a different and very tasty 2006 Cabernet sauvignon from Kthma Keo.  

  

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