Living in the grounds of a winery has many benefits. Mrs Mary Triantafyllopoulos, a winemaker at her family owned Triantafyllopoulos Vineyard, lives just a few steps away from the winery, with the vineyard serving as their extended garden. The vineyard is home to twelve varieties of grapes that are picked by hand, during the beginning of August, to produce eight different types of wine. Being a winemaker, a skill that requires much experimentation and critical analysis, Mrs Mary is very much immersed in the production process and presentation of her biscuits; sampling the raw mixture is Mrs Mary’s favourite step in the process; “It is important to taste everything”.
Both of the recipes Mary used for cheese biscuits and Moustokouloura (sweet grape juice biscuits) are significant to the lives of herself and her children. Once her first daughter was born, Mrs Mary began keeping a notebook of recipes which were successful among her children. Over the years, recipes were dated and added to the notebook, documenting the intersection of food and memories, forming a practice which is now almost thirty years old. While preparing the cheese biscuits, Mrs Mary recalled making them many years ago for her children as school snacks. The Moustokouloura, were made using a much older recipe from her mother which was previously a family secret, however Mrs Mary gave them her own personal touch by presenting them with fresh vine leaves from her vineyard-come-garden.
1 cup white wine (Use fresh wine for the aroma)
1 cup olive oil
Sprinkle of salt
500g regular flour
150g crumbled Fetta cheese
100g grated Graviera cheese
In a bowl, combine salt, pepper, wine and olive oil
Add flour a few tablespoons at a time, kneading with your fingertips
Add the cheese knead again (saving a little cheese to sprinkle on top)
Roll together with hands, forming a narrow shape
Place on a tray lined with baking paper
Sprinkle biscuits with leftover cheese
Bake at 190c for 15-20 minutes or until golden brown
Moustokouloura (Grape Juice Biscuits)
1 glass of grape juice
1 cup of sugar
1 cup of olive oil
Clove powder to taste
1/2 glass Cognac (Metaxa)
1 teaspoon baking soda
Cinnamon to taste
900g regular flour
With an electric mixer, cream sugar and olive oil for 10 minutes.
Mix in cinnamon and cloves.
Dissolve the baking soda into the cognac and add to the mixture
Still using the electric mixer, add the flour a few tablespoons at a time. Ensuring the flour is blended before adding more flour.
Once all the flour is blended, fashion the dough into hollow circles (refer to video).
Bake in the oven at 190c for 15-20 minutes