Nikoletta's Kitchen

Nikoletta's Kitchen A taste of my British Greek Cypriot roots mixed with things I learn along the way, from my kitchen to yours 🧿💛

01/10/2026

My easy Cypriot Elioti combines caramelised onions, fresh herbs and plump Halkidiki dry olives from Wholefarms into a savoury cake that’s fluffy, fragrant and sooo addictive.

It’s been enjoyed in our Cypriot home for years and maybe now yours too!

Would you try my olive cake?

Recipe in the link for you https://nikolettaskitchen.com/elioti-eliopita-cypriot-olive-herb-and-onion-cake/

☺️💛🇨🇾🧿🫒

26/09/2026

How Cypriots eat watermelon/patixa/karpouzi 🍉

20/09/2026

I love ’s quick fires I had to do one ha! Tell me your quick fires too ☺️

14/09/2026

I made us a chilli con carne with a koliandro (coriander)and tomata salata tonight with lots of veggies. The 1 yo loved it, the 2.5 yo not so much - luckily I had chicken and pourkouri (bulgur) in the fridge and she happily devoured that with a big serving of green beans with it.

Some nights we all eat the same meal, some nights we don’t 😄🤷🏻‍♀️

11/09/2026

On 2 hours sleep here because my little love is having parties at night again 🫠

As much as I love reaching for my culinary creative hat during mat leave, this is a little bit of humble, quiet reality 🥰🩷🧿

28/08/2026

My Cypriot-style moussaka with a creamy halloumi béchamel 😍🤌🏽

Layers of baked potatoes, courgette and aubergine, a rich cinnamon-spiced mince and a golden crispy topping made even better with plenty of grated halloumi 👏🏽😍

Find the recipe here: https://nikolettaskitchen.com/moussaka-with-halloumi-bechamel/

WholeFarms

27/08/2026

I don’t even know how I got dinner done today.

Nobody warned me just how stubborn a 2.5 year-old could be 😂 God bless her, she’s determined, strong-willed and very clear about what she wants 🩷🧿

It was all worth it because BOTH girls went back for thirds, not seconds! 🙌🏽

Tonight’s dinner was vazania gemista, stuffed aubergines.

I sautéed onions, courgettes, the aubergine flesh and garlic before browning pork mince. Then I added tomato paste, whole tomatoes, oregano, thyme, cinnamon and cumin, along with a handful of bulgur.

The aubergines were stuffed generously with the filling and the remaining mixture was nestled into the tray, covered with stock and baked at 180 fan for about an hour and a half until tender and under the grill for a couple of minutes for a bit of colour.

Simple ingredients, one baking dish - ‘appy dayz.

20/08/2026

Cooking with Kids Around - part 2

Embracing the chaos with a 2 and 1 year old 😄

Kotopoulo Lemonato – my Lemon Chicken and Potato Bake.

Recipe below or click the link - tell me all about it - would love to hear your feedback 💛

https://nikolettaskitchen.com/kotopoulo-lemonato-lemon-chicken-and-potato-bake/

Serves 4–6

Ingredients
6 bone-in, skin-on chicken thighs
1 kg potatoes, peeled and cut into 5 cm pieces
For the marinade
¼ cup water
Zest of 2 lemons
¼ cup lemon juice
4 tbsp extra virgin olive oil
1½ tbsp Dijon mustard
2 tsp dried oregano
1 tsp dried thyme
6 garlic cloves, crushed
1 tbsp honey
2 tsp Vegeta or chicken stock powder
Salt and white pepper, to taste

Method
1. Preheat oven to 200°C fan.
2. In a jug, whisk together all the marinade ingredients.
3. Place the potatoes in a large baking dish and arrange the chicken on top. Pour the marinade over and rub it into both the chicken and potatoes.
4. Cover tightly with baking paper and foil and bake for 1 hour.
5. Remove the dish from the oven, flip the chicken skin-side up, and baste well with the juices.
6. Return to the oven uncovered and bake for another 45–60 minutes, basting halfway, until the chicken skin is crispy and golden and the potatoes are caramelised.
7. Serve warm, spooning over the rich lemony pan juices.

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Sydney, NSW

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