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"I picked that one because it sort of evokes a lot of childhood memories of sitting around the kitchen table with my mom and my grandma and them sort of, it's a bit of a laborious process and it would just become sort of like an afternoon thing of just making the stuffing for it and then sitting there blanching - after having blanched your grape leaves, getting them all ready, and then individually rolling them, hand rolling each one, and filling a big pot and putting it on the stove and cooking it and then enjoying it, or you know, leaving it in the fridge and enjoying it for a few days afterwards and passing it on to family, friends, and neighbours."

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