Cypriot Halloumi at Bahari

Gastrology recently joined renowned chef and restauranteur Philip Vakos as he demonstrated the versatility of halloumi cheese followed by a banquet style dinner.

The event was run by the Cypriot agricultural organization, Panagrotikos which saw exporters of the finest halloumi from the Mediterranean region in attendance, sharing their love for fine cheese.

The dinner commenced with a range of starters which highlighted the Cypriot Semi Hard Cheese. Our favourite dishes to start were the Halloumi with Pomegranate Molasses, and Halloumi & Thyme Cigars. The burst of freshness from the pomegranate complemented the saltiness of the Halloumi cheese to perfection and the Halloumi filled cigars had a nice crunch . Other starters on offer included the trio of dips (tzatziki, melitzanosalata & taramosalata), zucchini fritters and chargrilled octopus. 

Following a short cooking  demonstration from renowned chef and owner of Bahari Philip Vakos, we continued the Greek feast with meats and salads.  We thoroughly enjoyed the Halloumi, Pork and Fennel Sheftalies  which are traditional Cypriot sausages. They were a treat to taste as the layering flavours of pork, fennel and halloumi provided a dish  that was reminiscent of true comfort food. We also could not stop ourselves from the crispy skin lemon potatoes which were moreish with the touch of lemon providing a citrus burst. 

To finish off the banquet, we were treated to the Halloumi Halloumi Pistachio Baklava, Galaktoboureki and Halva Icecream for desserts. The Halva icecream balanced well with the sweetness of the Baklava and Galaktoboureki which ended the night perfectly. 

Bahari the Hellenic Palate creatively  showcased  Cypriot Halloumi cheese as an element in absolutely stunning dishes. 

Written by Helena Lea.