One of our favourite Greek dips is the wonderfully refreshing Tzatziki. We thought we would try to develop a dish as fresh using the flavours of this condiment is a modern way. There are of course many ways to make Tzatziki depending on where you come from but we used a recipe from Masterchef Australia presenter George Calombaris as the inspiration for ours. We decided to also introduce some of our own complimentary flavours such as a lift of lemon and a nutty bite of toasted sesame. The Tzatziki 'slice' above is in fact a toasted sesame shortbread base topped with lemon curd. This is then topped with a layer of set Greek yoghurt cream and finished with a delightfully fresh layer of yoghurt whey jelly. The idea of using the whey from hung yoghurt came from our friend Adam Melonas at http://www.madridlab.net/melonas/ A cooling sorbet of cucumber adds a surprisingly refreshing element.
We have a contrasting 'pickled' cucumber garnish as well as candied dill and dried powder of Kalamata olive oil. Dill oil and flowers as well as toasted sesame and freshly microplaned lemon complete this light and delicious dish which really appeals to both male and female diners. Again we are going to work on the development of these flavours in the hope of refining and improving our work.