Cypriana, the new cook book from popular chef and TV personality Theo Michaels, is packed full of over 80 recipes inspired by the traditional cooking of Greece and Cyprus.

Fresh ingredients sing from the plate, from juicy watermelon and glossy kalamata olives, to fragrant oregano-roasted lamb and delicate fish wrapped in vine leaves.

Presenting a feast for the eyes as well as the tastebuds, fresh and delicious recipes are organized into chapters entitled Meze, Sea, Land, Sun, Fire and Sundowners, evoking the Greek way of life.

Meze features mouth-watering small plates for sharing from creamy whipped dips to meatballs. The sea is woven into Greek culture and seafood is a staple; enjoy the freshest fish and shellfish cooked simply and served with a squeeze of lemon juice. Meat is a huge part of the Greek diet and cooking over charcoal is part of daily life. Traditions of ‘horta’ means there are plenty of vegetable dishes to enjoy. Finally, Greek desserts are often just a sweet note to savour with a bitter black coffee or come sundown you may prefer a Greek-inspired cocktail such as an Ouzo Sour. This is an updated and expanded new edition of Orexi! featuring 8 new recipes.

About the author…

Theo was born in London and comes from a large Greek Cypriot family.

Theo lived in America for five years, has eaten his way around the world with a backpack and his thirst for adventure not yet sated. He’s swam with piranhas in the Amazon, participated in an impromptu Ayahuasca ceremony in Bolivia, trekked mount Fuji and Macchu Pichhu, and eaten everything along the way (don’t mention Fugu fish in Japan, rat stir fry, guinea pigs, tarantulas or some others he’s trying to forget…)

Theo now lives in Hertfordshire with his wife, three children and annoying dog.

After participating in MasterChef 2014, Theo resigned from his position as a Board Member of a PLC to follow his passion for ‘food’.

Theo started his food career running a sell-out pop up restaurant for two years cooking 8-course taster menus championing Greek cuisine, became an established private chef receiving recognition by The Financial Times and Telegraph.

Theo is now the Executive Chef for Elsewhere Events creating imaginative dining experiences for groups of 20 to 400.

Theo was guest chef at the Sheraton Grande Hotel in Bangkok and the exclusive Paresa resort in Kamala Hills, Thailand.

He is known for cooking ‘elegant village food’ inspired by the flavours of Greece and Cyprus while also down to earth family staples keeping food unpretentious and accessible.