Cypriot salad, chicken and pork souvlakis, crudités with dips and pita bread make for a delicious spread
Interestingly, one of the first things Tony tells me about himself is that he never thought he’d be a chef or work in restaurants — in fact, he’d originally aspired to be a criminologist. He was studying forensic science and working part-time at an iconic rib house in Canada as a dishwasher when, after a several months in the job, he was asked to cover for a salad chef who’d called in sick. Long story short, Tony discovered that he had a natural aptitude for cooking, and his boss offered to sponsor his culinary school studies. ‘Everything just made sense,’ he says about his segue from the forensic sciences to the culinary.
When we get around to sampling the Cypriot salad, Tony tells me he calls it a ‘tasty cereal’. I’m not normally a fan of cereal, but this salad of puffed crispy buckwheat, yogurt, fresh pomegranate and a few other touches is an explosion of textures and flavours — crunchy, tangy, savoury, sweet and creamy.