Michael Psilakis of the celebrity-studded Anthos restaurant in New York puts the ancient flavours of Greece onto the modern table, reinventing old favourites for a glamorous new generation of Greek food lovers. His modern Greek cooking rethinks traditional recipes exploiting the earthy, robust, healthy Mediterranean flavours we all love so much.


  • Grilled Manouri

  • 30g slice of Manouri cheese, about 1 1/2 inches thick

  • extra-virgin olive oil

  • kosher salt and cracked black pepper

  • Dehydrated Watermelon

  • 1 cup finely diced fresh watermelon, rind reserved

  • Pickled Watermelon Rind

  • 1 tsp coriander seeds

  • 1 tsp black peppercorns

  • 1 teaspoon fennel seeds

  • 1 fresh bay leaf

  • 1 sprig thyme

  • 1 cup dry white wine

  • 475ml white wine vinegar

  • 1/2 cup kosher salt

  • 1/2 cup sugar

  • reserved watermelon rind, cut into small ice

  • Assemble

  • 1/2 cup finely diced fresh watermelon

  • the dehydrated watermelon

  • the pickled watermelon rind, with a ittle of the pickling liquid

  • extra-virgin olive oil

  • 1/2 tsp dried lemon zest, or 1/4 tsp fresh zest

  • 120g yellowfin tuna, sliced into 4 pieces

  • tiny picked sprigs of dill

  • the grilled manouri


  • Grilled Manouri:

  • 1.

    Paint the manouri with olive oil and season with salt and pepper. Grill on both sides until char-marked. Reserve.

  • Dehydrated Watermelon:

  • 1.

    1 cup finely diced fresh watermelon, rind reserved

  • 2.

    Spread the diced watermelon on a silpat mat and place in a 80°C oven. Prop the door open slightly with a balled-up dishtowel and dry until very hard. It should resemble hard candy.

  • Pickled Watermelon Rind:

  • 1.

    Lightly toast the spices in a dry saucepan.

  • 2.

    Add the wine and reduce by half. Stir in the vinegar, salt, and sugar.

  • 3.

    Strain the liquid over the diced rind and let soak overnight, or as long as possible. Lift from the pickling liquid before serving.

  • To Assemble:

  • 1.

    Mix together the fresh and dehydrated watermelon, and the pickled watermelon rind.

  • 2.

    Dress lightly with a little pickling liquid, olive oil, and dried lemon zest.

  • 3.

    Place about one teaspoon of the watermelon salad on top of the raw fish.

  • 4.

    Garnish with fresh dill and a small wedge of grilled manouri.

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