Hestia Group News

The Philloxera beetle, decimated European vineyards in the 1860’s and 1870’s after arriving on vine samples shipped from the USA, never reached cyprus, the only place in Europe it didn’t. This has meant that the indigenous vines have continued to grow undisturbed on their own rootstocks, often for a hundred or even a hundred and fifty years with the black Mavro grape, which makes up the bulk of most red wines in cyprus remaining unique. Other grape varieties used in Cypriot wines include the more pungent, higher acidity varieties Maratheftiko and Ofthalmo making interesting reds and Xynisteri, the main wine grape, which makes the majority of white wines in cyprus.

One of the most unusual but commonly seen traditional sweets in cyprus is Soutjouko, prounced sheh-SHOO-keh, which looks like long strings of green wax candles! It is made from almonds or walnuts which are repeatedly dipped in grape must, the juice from pressed grapes before fermentation.The grapes are taken, pressed, and their juice is then cooked for 90 minutes.

The liquid mixture is simmered and flour is added to thicken it. Once the juice is thick enough, threaded almonds are dipped into the mixture. They are then left to dry, before being repeatedly dipped into the mixture. The sweet is of such uniqueness to the island that cyprus has applied for Protected Designation of Origin product status which would place it alongside Champagne, Melton Mowbrey Pork Pies and Stilton Cheese.

If you are looking for a good restaurant in Paphos and a nice meal out, whether to celebrate a birthday or anniversary, a wedding party or special occasion, or simply because you like good food! We would certainly recommend the Sienna Restaurant in Paphos. Having dined at the Sienna on a number of occasions, the directors of Hestia Group have chosen this restaurant, as one of a selected few for entertaining clients, friends, and family and for our special occasions.

The Sienna pride themselves on offering exceptionally well cooked food, using hand picked fresh ingredients - many of which come from their own herb & vegetable garden in the restaurants grounds! This genuinely is well delivered by Peter the master head chef. It is without doubt, some of Peters creations have seen many customers return time and time again to savour other mouth watering dishes on the menu, or indeed experience his new dishes which regularly appear…

With pages of delicious & comprehensive dishes to choose from, the Sienna restaurant in Paphos has something for everyone, serving both traditional Cypriot and International cuisine, which includes a number of vegetarian dishes, a refreshing change and rarely seen at most restaurants in cyprus!

Just a few of the starters available include; Pate, Soup, a variety of Prawn or Mussel dishes, their signature ‘top hat mushrooms’ with choice of sauces, village halloumi, fresh spinach leaves with free-range eggs, a very old Cypriot dish of stuffed onions, and many more to excite the taste buds!

The main dishes present a further dilemma for most, with a range of Cypriot dishes (famous for their Kleftico), along with numerous pasta, chicken, pork, lamb, steak and fish dishes to chose from.

We’ll leave their dessert menu as a surprise - but, from experience we can say it’s very likely you’ll succumb to one of these treats when reading the menu!

The Sienna restaurant offers 5 star service at a reasonable price! In addition to their wide & varied a la carte menu, the Sienna have a superb set menu, which is extremely good value for money. You can see the menus online at http://www.sienna-restaurant.com/sienna-restaurant-menu.htm. You’ll find links for their lunch, al la carte, drinks and even cognac menus.

Presentation, service and atmosphere are first class, the courteous and efficient staff are an asset to the restaurant, all under the charming & watchful eye of Christalla, your hostess and wife to master chef Peter.

Easy to find, they are located on the coastal road between Paphos and Coral Bay… The restaurant has parking behind, which is accessed from the driveway on the other end of this row or shops.

To make your reservations, book a party or function, or to ask any questions contact Christalla who’ll be only too pleased to help! Tel 00357 26 931 505, or see their website http://www.sienna-restaurant.com

T.C.P. Seafood Shops are importers and distributors of fresh & frozen fish, meat, poultry and game in cyprus. Offering a brilliant range and choice from over 150 delicious products… something for everyone and every occasion! a great alternative to the supermarkets in cyprus.

An established family run company, offering unrivaled personal service and attention to customers. The wide selection of Seafood brought to cyprus includes, both fresh and frozen fish, along with Shell Fish, Prawns, Mussels, Crab, Whole Fish, Fillets, Steaks and much, much more.

Also suppliers of succulent meats, poultry & game in cyprus, with products such as Beef, Lamb, Duck, Goose, Haggis, Snails and much, much more…

Carefully sourced from the best suppliers to bring you organic and open sea fish & crustaceans, free range poultry and organic beef & lamb.

Ordering couldn’t be easier! Just drop into one of the 2 shops in Paphos, telephone or contact us through the website.

Always on the look out to add new products and happy to accept requests for new items, they’ll do their best to find! T.C.P Seafood Shops will not compromise on quality – knowing their industry inside out with years of experience ensures you receive the prime cuts of meat and the freshest fish in cyprus. Offering products sourced from around the world & choosing the best wholesalers, producers and organic farmers, T.C.P Seafood Shops work with some of the finest retailers in the industry, carefully selected for their high quality, standards and reputation, before bringing this produce to your dining table, or barbeque in cyprus!

They are proud to work with ‘Scotch Premier’ for organic Beef and Lamb, a recognised leading brand for red meat in the Scottish highlands, suppliers of Beef & Lamb to Her Majesty the Queen of England, Fortnum & Masson and Harrods. Their Game, along with Wild Prawns (seasonally) is imported from not only the UK, but also Australia, New Zealand and Africa… Smoked fish and crustaceans grow in the clear, fertile waters of ‘Loch Fyne’ in Scotland…

Whenever and wherever in cyprus you the best quality fresh, frozen or live products, T.C.P Seafood Shops can deliver!

Their range of Seafood includes; Whole Canadian Lobster, Lobster Tails, Scottish Langustines, Scampi Tails, Scallops Roe, Seafood Mix, Crayfish Tails, Cockles, Whelks, Wild Prawns, Tiger Prawns, Shell on Prawns, Cocktail Prawns, N.Atlantic, Potted Shrimps, Mussels, Irish Whole Shell, Chillian Hall Shell Black, New Zealand H/Shell Green, Chillian Mussel Meat, Whole Crommaer Crab, Canadian Crab Claws, Pacific Red King Crab Claws, Red King Crab Legs, Scottish All White Crab Meat, Scottish 50/50 Crab Meat, Dressed Crab, Salmon, Seabass, Seabream, Lemon Sole, Dover Sole, Sea Trout, Raindow Trout, Wihte Bait, Mackerel, Herring, Sardines, Skate, Scottish Salmon Port, Norwegian Salmon Port, Salmon portions, Salmon Fillets, Red Snapper Fillets, Sword Fish, Mahi-Mahi, Grouper, Halibut Fillets, Monk Fish Fillets, Lemon Sole Fillets, Plaice Fillets, Cod Loins, Cod Fillet, Cod Tails, Tuna Loin, Haddock Fillet, John Dory, Baramundi, Smoked Salmon, Smoked Salmon, Smoked Salmon Loin, Gravadlax, Salmon, long cut, Smoked Cod, Smoked Mackerel, Kippers, Fillets, Arbroath Smokies, Smoked Trout, Whitby Scampi, breaded / battered tails, Scampi Tails, Tempura Prawns, Cod, Breaded, Haddock, Cod Goujons, Smoked Haddock & Spring Onion, Salmon Lemon & Dill, Cod & Bites Fish Cakes, Vegetable & Cheese Crisp Cakes, Salmon, Salmon & Broccoli, Thai Fish Cakes, Arrow Squid, New Zealand, Squid, South Africa, Octopus, Cuttle Fish

Their range of Meats include; Lamb Leg, Lamb Shoulder, Lamb Chops, Welsh or Highland, Lamb Chump Chops, Lamb Shanks, T-Bone Steaks, Fillet Steaks, Rib-Eye Steak, Sirloin Steaks, Rump Steaks, Scotch Premier, Beef, Sirloin, Beef, whole long Fillet, Beef Foreribs, Danish Back Bacon, Danish Back Bacon, Gammon Steaks.

Their range of Game includes; Venison Loin, Guinea Fowl, Pheasant, Hare, Wood Pigeon, Partridges, Kangaroo Steaks, Wild Boar, Crocodile.

The range of Poultry includes; Duck Breast Fillets , Duck, de-boned, Whole Duck, Smoked Duck Breast, Whole Free-Range Goose, Whole Free-Range Turkey, Turkey Escallops, Chicken, Poussin .

Their range of Fresh & Live items include; Live Canadian Lobster, Live Native (Blue) Lobster, Cooked Lobster, Live Crab, Live Gigas Oysters, Angel Large Oysters, Live Stone Clams, Live Mussels, Fresh Scallops, Fresh Salmon, Fresh Rainbow Trout, Fresh Sea Trout, Organic, Fresh Tuna Loin, Fresh Eel, Fresh Smoked Salmon, D.Cut, Fresh Smoked Salmon Side, Fresh Smoked Salmon Loin, Fresh Smoked Trout D.Cut, Fresh Hot Smoked Salmon, Fresh Smoked Cod Roe, Roll Mops, Fresh Cod, Fresh Halibut, Fresh Turbot, Fresh Whole Kippers, Fresh Smoked Haddock, Fresh Smoked Mackerel, Peppered.

Their range of Special products include; Haggis, Milts, Snails, Whole Snails in Garlic, Cumberland Sausages, Venisson & Cramberry Sausages

To see prices, new products and delicous specials, visit their website at http://www.cyprusfishandmeat.com

Adopting just a couple of elements of the Mediterranean diet could cut the risk of cancer by 12%, say scientists. A study of 26,000 Greek people found just using more olive oil alone cut the risk by 9%. The diet, reports the British Journal of Cancer, also includes higher amounts of fruits, vegetables, cereals, and less red meat. A separate study found adding broccoli to meals might help men vulnerable to prostate cancer cut their risk.
 
The Mediterranean diet came under scrutiny after researchers noticed lower rates of illnesses such as heart disease in countries such as Spain, Greece and cyprus. They noticed that people living there generally ate more vegetables and fish, less red meat, cooked in olive oil and drank moderate amounts of alcohol. The latest study is one of the largest yet to look at the potential impact on cancer of the various parts of this diet.

Researchers from Harvard University persuaded thousands of Greek people of various ages to record their food intake over an eight-year-period. Their adherence to the Mediterranean diet was ranked using a scoring system, and the group with the worst score compared with those who followed a couple of aspects of the diet, and those who followed it the most closely.

The biggest effect they found - a 9% reduction in risk - was achieved simply by eating more “unsaturated” fats such as olive oil. But just two changes - eating less red meat, and more peas, beans and lentils, cut the risk of cancer by 12%.

Dr Dimitrios Trichopoulos, who led the study, said: “Adjusting one’s overall dietary habits towards the traditional Mediterranean pattern had an important effect.” Sara Hiom, from Cancer Research UK, said the research highlighted the importance of a healthy balanced diet. “It shows there are a number of things you can do, and there is no one ’superfood’ that can stop you developing the disease.”

The other study suggesting that food had the power to prevent cancer came from the Institute of Food Research in Norwich. Scientists compared the effects of adding 400 grams of broccoli or peas a week to the diet of men at high risk of prostate cancer - and in the case of broccoli found differences in the activity of genes in the prostate which other studies have linked to cancer.

Their findings raised the possibility that broccoli, or other “cruciferous” vegetables, such as cauliflower and Brussels sprouts, could help prevent or slow down the disease, particularly if the man had a particular gene variant - GSTM1. Professor Richard Mithen, who led the research, published in the Public Library of Science journal, said: “Eating two or three portions of cruciferous vegetables per week, and maybe a few more if you lack the GSTM1 gene - should be encouraged.”

Professor Karol Sikora, medical director of CancerPartnersUK, said the study was the first time in a properly controlled clinical trial that broccoli had been shown to change the expression of specific genes in the prostate gland. “Although the observation period was too short and the numbers too small to show that the incidence of cancer actually fell, it is the first clear demonstration that broccoli and presumably other cruciferous vegetables may well reduce cancer risk.”
This article was reported on BBC news, 2nd July 08.

Whether you live in cyprus, are a regular visitor or it’s your first holiday in Paphos… Eating out, or at least finding somewhere nice and with a good reputation, to suit your taste and your pocket, can be a tricky business. This has just been made a much easier thanks to ‘Paphos Eating’, a new and exciting website (www.paphos-eating.com) which has gone a long way to help you decide where to eat out and enjoy your meals. The website was launched in November 2006 and aims to encourage anyone who has eaten out in the area, to give honest reviews, with the opportunity to air your opinions and also rate each establishment with a number of stars. As there are currently over 500 independent reviews, it makes for interesting reading! Eating places are categorized, i.e. Chinese, Indian, Traditional Cypriot etc, and as we all know, ‘word of mouth’ is the recommendation that most people trust.  Plans for the future include an events calendar, so that you can see what special events eateries have in store.  This is a very informative and useful website for holidaymakers and residents alike and can only get better as more reviews are published.  You can register free and add your own reviews in an instant.  If the thought of trawling a website to find something suitable is not for you, then just go to the ‘Top Ten’ section which gives an up-to-date listing of just that – the current top ten favourite eateries.  With contact numbers and photos, it couldn’t be easier to find the perfect dining experience for you!

Currently the top 10 in March 08 are;

1. Sienna (Chloraka)
2. Gastronomie (Chloraka)
3. Goosefat and Garlic (Sea Caves)
4. Colosseum (Kato Paphos)
5. Flambe Master (Kato Paphos)
6. Viklari (Lara)
7. Taste of India (Kato Paphos)
8. Chloes 2 (Tomb of the Kings)
9. Brasileiro (Kato Paphos)
10. Grazie (Kato Paphos)

Visit their website and share your views of those restaurants featured at www.paphos-eating.com.

Driving around cyprus in your hire Car you will see a huge variety of flowers, bushes, shrubs and trees. One of the more interesting and native to the Eastern Mediterranean region is the Carob Tree. The Carob was highly prized by the Ancient Greeks amongst others, it has been cultivated for at least 4000 years and there are references to it in the Bible.  It has been called ‘St John’s bread’ or ‘locust bean’, and for a time it was thought that this referred to the ‘locusts’ that St John ate during his time in the wilderness.  However, although St John might have found the carob pod more palatable, he did in fact survive on the migratory insect variety!

The seeds of the carob were used as weights measure for gold, hence the name ‘carat’.  In other countries, the seeds have been ground and used as a coffee substitute, but here in cyprus, the ground seeds are made into Carob Honey or ‘charoupomelo’, a sticky, rich confection rather like molasses in consistency and delicious when it is enjoyed with bread or yoghurt and also used to flavour milkshakes.  The honey can be taken a stage further by kneading and stretching until it becomes a golden caramel colour and can be eaten as chewy toffee ‘pastelli’, often covered with sesame seeds.

Technically a legume, the carob is probably best known as a popular cocoa substitute, probably because it has only 1/3 the calories and is virtually fat free!  The ground-up pods are used for this and contain important vitamins and minerals and are used in many health foods.  The pods have also been widely used as animal feed and are relished by goats, pigs, cattle and rabbits, with carob flour being used in dog biscuits.

Remnants of the carob’s place in cyprus history can be found in Limassol next to the Medieval Castle near the old port.  The Carob Mill played a vital part in cyprus economy of the time and the carob became one of the islands’ most important exports.  It became known locally as ‘Black Gold’ and the mill which was originally built as warehouses, became the production centre for carobs where they would be collected, separated into the sub products, and then ground before being carried by donkey to the port nearby for global distribution.  The Mill is now a fascinating collection of restaurants, cafes and shops, and old mill machinery can be found dating from 19th century.

Coffee is perhaps one of the most widely traded commodities in the world – and is consumed as a refreshing beverage across the international landscape by people in diverse cultures – and each produces a variety suited to its own tastes. Some things never appear to change – and you will invariably find Nescafe on the menu wherever you go – and Starbucks coffee shops seem to be on a march of progress of their own!

However, in much the same way that food and its preparation helps to define the image and our perception of a country, the same applies to coffee. There are many variations on the theme of how this liquid refreshment is blended - and how and where it is served in the social framework of the local society.

This thought will find resonance with anyone who has ever lived in or visited cyprus. No Cypriot village is complete without a traditional coffee shop - the ‘kafenio’. It is the most important place in the village - a gathering point, the central point of communication, a place to meet friends, to play ‘Tavli’ ( the Greek version of Backgammon ) or just pass time by drinking a Greek coffee, tea, fresh juice or a home-made fruit squash. Greek coffee – as cyprus coffee is known - is ordered ’sketo’ (no sugar), ‘metrio’ (medium sweet) or ‘glyko’ (sweet). Each ‘kafenio’ has its own individual way of making coffee, so be to be sure of what you will receive it is best to state the number of sugars you want whilst ordering!

cyprus coffee is very different to the types of coffee you might be used to drinking in the rest of Europe.  It is served black and short, alongside a glass of water.  Sugar must be requested when the coffee is ordered due to the coffee being unfiltered; nothing should be stirred into it after it is served, as this would agitate the coffee remnants that would have sunk to the bottom of the cup. 

For the more adventurous culinary explorer, making your own cyprus Coffee is not too difficult. All you need to do is take a Cypriot size coffee cup as a measure - pour water into a small coffee pan and bring the water to the boil. For a ’sketo’ put 1-2 teaspoons of coffee into the boiling water and stir well, until it froths up. For a ‘metrio’ add one spoon of sugar. For a ‘glyko’ add two spoons of sugar. cyprus coffee is always served with a glass of cold water.

In case you are invited to someone’s house for a coffee, don’t be surprised if they turn their cups upside down onto the saucer after drinking it. There are some people who claim they can read your future from the coffee drains. Don’t be afraid to let them do it. It’s a nice way to start some small talk, and of course it depends on you how seriously you take the predictions!

One thing is for sure – wherever and whenever you’ve tried and tasted cyprus coffee, it’s an experience you will certainly savour. Not only will your taste buds be excited –  the associations of places and people will be rekindled when you think of this most Cypriot of sociable and hospitable recreations.

Considering that the tradition of wine-making runs through the veins of cyprus and it’s ancient heritage, it’s hardly surprising that this Country in the sun-drenched Eastern Mediterranean should be the source of unusual and innovative use of the essential raw ingredient – grapes!

Zivania (also Zivana) is a traditional Continue Reading »

Think of a country – cyprus. Now think of a beer – keo !

Yes, cyprus may be known for its sun-drenched beaches and vibrant nightlife scene – but enduring memories of a holiday spent in a hotel or rented luxury villa are easily spiced with the sights, sounds - and especially the tastes - of this island paradise in the Eastern Mediterranean.

When you’re back home thousands of miles away, just the mention of that cyprus Continue Reading »