OPA! Recipes Inspired By Greek Tavernas
Twin sisters Helena and Vikki Moursellas’ OPA!—Recipes Inspired by Greek Tavernas is a love letter to the taverna: classic mediterranean flavours and recipes, and the warmth of Greek hospitality.
Food Photography BONNIE COUME Photos HELENA MOURSELLAS
‘For Greeks, food is about more than just recipes; it’s about the memories shared around a table, where meals are eaten slowly, conversations flow freely, and every mouthful is an opportunity to connect,’ say twin sisters Helena and Vikki Moursellas.
Revithokeftedes—Chickpea fritters with minty yogurt from the pages of OPA!
Horiatko Psomi—Black olive village bread.
“This book is our collection of recipes that reflect the heart of Greek food. It’s a book of humble and simple dishes that hold special memories for us, alongside recipes that are inspired by meals we have enjoyed at tavernas across Greece.”
‘Naming the book OPA! felt fitting because it’s a word that captures the joy and celebration that is at the core of Greek food culture.’
Mosaiko—Greek chocolate slice from OPA!, recipe shared below!
There’s a word that sums up the exuberance of Greek life: OPA! Shouted across crowded tables, it’s both a toast and an exclamation, a joyful reaction to food, music, and company—the essence of Greek hospitality.
Born in Adelaide and taught to cook by their yiayia, Koula, Helena and Vikki Moursellas grew up surrounded by the aromas of lemon, oregano, and olive oil. Those early lessons shaped their path as chefs, stylists, and storytellers now based between Sydney and London. Through their new cookbook, OPA!, they channel those roots into something both nostalgic and new, a collection that feels as joyful as a meal in a Greek taverna.
Following the success of their 2023 release Peináo: A Greek Feast for All, the twins return with 80 recipes that celebrate the flavours, stories, and traditions of Greece’s tavernas. The book takes readers beyond whitewashed walls and into the convivial hum of long lunches by the sea: tables crowded with small plates, roasted meats, sun-ripened tomatoes, and the easy chorus of conversation.
Inside, time-honoured classics share the table with bright, modern favourites. There’s Lamb kleftiko (slow-roasted lamb) that falls from the bone; Horiatiki salata (Greek salad) with briny feta and ripe tomatoes; and Patates tigantes (potatoes with goat’s feta and oregano). Alongside, dishes like King prawns with fennel and caper butter and Peppers stuffed with Greek cheeses bring a contemporary lift while staying true to the spirit of the taverna.
The cooking feels instinctive, driven by rhythm, not rigid rules: a drizzle of olive oil, a squeeze of lemon, a pinch more oregano—intuition learned at a grandmother’s elbow and honed over years at the stove.
From the first drizzle of oil in a hot pan to the last shared toast, OPA! is more than a cookbook; it’s an invitation to cook, celebrate, and pass the plate. Yassou.
This is an edited extract from OPA! Recipes inspired by Greek tavernas by Helena and Vikki Moursellas, published by Thames & Hudson Australia. Out now
OPA! Recipes inspired by Greek tavernas by Helena and Vikki Moursellas is out now.
Filo fried feta with honey and nuts.
MOSAIKO—GREEK CHOCOLATE SLICE
Every country has its own version of mosaiko, and this is how the Greeks make it. In our cookbook Peináo, we included a mosaiko recipe that featured walnuts and sour cherries, and we had to include another version here again as it’s such a popular sweet to finish the night on. Usually, nuts are added into the mix, but we have kept this version simple. Brandy is optional, but really complements the chocolate.
This is truly one of the easiest desserts to make, and you can prepare it well in advance.
Makes 12
160 g (5½ oz) unsalted butter, chopped
397 g (14 oz) tinned condensed milk
220 g (8 oz) good-quality dark chocolate, chopped
60 g (½ cup) Dutch cocoa powder, sifted, plus extra for dusting
2 teaspoons brandy or full-cream (whole) milk
225 g (8 oz) plain sweet
biscuits, such as Marie biscuits
METHOD
Line a 10 cm × 25 cm (4 in × 10 in) loaf (bar) tin with baking paper.
Melt the butter in a saucepan over low heat. Add the condensed milk, chocolate and cocoa powder and mix until melted and well combined. Stir in the brandy or milk.
Break the biscuits into roughly 2 cm (¾ in) pieces, and transfer to a large bowl. Pour the chocolate mixture over and gently mix until the biscuit pieces are well coated.
Spoon the mixture into the loaf tin and use a spoon to fl atten the top. Cover with baking paper and leave to set in the fridge overnight.
The following day, remove the baking paper and cut the mosaiko into 2 cm (¾ in) thick slices. Serve dusted with extra cocoa powder.
A NOTE ON PREP: You will need to make this the day before and leave it in the fridge overnight. The mosaiko will keep in an airtight container in the fridge for up to 10 days.
SERVE ME WITH: Usually mosaiko is enjoyed on its own, alongside a cup of coffee or hot mountain tea.
