1 00:00:07,173 --> 00:00:10,493 Speaker 1: You're listening to the Saturday Morning with Jack Teams podcast 2 00:00:10,613 --> 00:00:11,813 Speaker 1: from News Talks at. 3 00:00:11,693 --> 00:00:16,933 Speaker 2: B aighteen minutes past eleven. No new stalks, he'd be 4 00:00:17,053 --> 00:00:20,813 Speaker 2: Mike Yardley is our travel corresponding. Good morning, Sir, Cured 5 00:00:20,853 --> 00:00:21,173 Speaker 2: and Jack. 6 00:00:21,253 --> 00:00:23,413 Speaker 1: The all Blacks by twenty. 7 00:00:23,333 --> 00:00:26,133 Speaker 2: Oh hey, just remind us what you said at this 8 00:00:26,213 --> 00:00:26,933 Speaker 2: time last week. 9 00:00:27,133 --> 00:00:29,613 Speaker 3: Just remind us, just don't I'm. 10 00:00:29,453 --> 00:00:30,733 Speaker 1: Sure we're all blacks by one. 11 00:00:31,293 --> 00:00:34,613 Speaker 2: Yeah, I'm not sure if that's what my memory records. 12 00:00:34,653 --> 00:00:38,933 Speaker 3: Maybe by twenty eight ers, Yeah, I do. 13 00:00:38,973 --> 00:00:40,933 Speaker 1: I think they'll go back tonight. But I do actually 14 00:00:40,933 --> 00:00:43,053 Speaker 1: think the Ponds will win the Euros. 15 00:00:43,533 --> 00:00:46,573 Speaker 2: Wow, okay, interesting, I mean you have to say that 16 00:00:47,533 --> 00:00:49,293 Speaker 2: with the Euros. We're going to catch up with Jason 17 00:00:49,293 --> 00:00:51,933 Speaker 2: Pine on this very shortly because he is fizzing of course. 18 00:00:51,973 --> 00:00:55,053 Speaker 2: But I mean I've watched almost every game I think 19 00:00:55,053 --> 00:00:57,853 Speaker 2: in this tournament, and Spain has been the standout team 20 00:00:57,893 --> 00:01:00,373 Speaker 2: the entire time. But yeah, all you need the English 21 00:01:00,373 --> 00:01:02,253 Speaker 2: are kind of coming right at the at the right time, 22 00:01:02,333 --> 00:01:04,773 Speaker 2: and you know with football, all you need is a 23 00:01:04,813 --> 00:01:06,373 Speaker 2: moment and that that can be the difference. 24 00:01:07,093 --> 00:01:08,213 Speaker 3: Yeah, I don't think. 25 00:01:07,973 --> 00:01:11,533 Speaker 1: Harry Caine is a match winner, and I thought it 26 00:01:11,573 --> 00:01:13,453 Speaker 1: was interesting how he was subbed off the other night. 27 00:01:13,573 --> 00:01:15,173 Speaker 1: I reckon that will happen again. 28 00:01:15,493 --> 00:01:15,973 Speaker 3: Interesting. 29 00:01:16,293 --> 00:01:20,173 Speaker 2: Oh some big cause, Mike, Okay, just I am going 30 00:01:20,213 --> 00:01:21,653 Speaker 2: to come to you again at this time next. 31 00:01:21,493 --> 00:01:24,093 Speaker 3: Week and we'll be able to review these big cause. 32 00:01:24,133 --> 00:01:27,653 Speaker 2: But anyway, indeed, hey, we're focusing on Athens this morning, 33 00:01:27,693 --> 00:01:29,973 Speaker 2: of course, the Greek capital. And yes, we know all 34 00:01:30,013 --> 00:01:32,333 Speaker 2: about the antiquities, but what talk to us about the 35 00:01:32,373 --> 00:01:34,973 Speaker 2: really impressive and important stuff. Talk to us about the 36 00:01:35,013 --> 00:01:35,773 Speaker 2: street eats. 37 00:01:37,213 --> 00:01:40,133 Speaker 1: Well this is injact because yes, obviously Athens has quite 38 00:01:40,133 --> 00:01:43,773 Speaker 1: an arsenal of ancient treats, so much to digest. But 39 00:01:43,973 --> 00:01:46,653 Speaker 1: in between all of those old rocks, I really do 40 00:01:46,773 --> 00:01:51,053 Speaker 1: think the city's culinary treasures are epic as well. And 41 00:01:51,133 --> 00:01:54,373 Speaker 1: the thing about it is, I love the way Athenians eat. 42 00:01:54,573 --> 00:01:57,413 Speaker 1: I feel a lot of affinity for Athenians because the 43 00:01:57,453 --> 00:02:01,893 Speaker 1: Greeks are very big grazers. You know, they'll just happily 44 00:02:01,933 --> 00:02:05,253 Speaker 1: snack their way through the day. So that approach to 45 00:02:05,373 --> 00:02:11,653 Speaker 1: consumption amplifies athens appeal as a street food destination. Lots 46 00:02:11,653 --> 00:02:15,093 Speaker 1: of casual outlets, lots of food stalls, whether you just 47 00:02:15,133 --> 00:02:17,493 Speaker 1: want to sit down or grab and go. 48 00:02:17,893 --> 00:02:20,173 Speaker 3: Yeah, So where is a good place to start? 49 00:02:21,093 --> 00:02:24,133 Speaker 1: Well, I would start early in Syntagmus Square, where those 50 00:02:24,453 --> 00:02:28,573 Speaker 1: ceremonial soldiers, the ebb Zones, guard the tomb of the 51 00:02:28,613 --> 00:02:32,173 Speaker 1: unknown Soldier. They do this most amazing military drill and 52 00:02:32,173 --> 00:02:34,813 Speaker 1: it always saw us a crowd. But while you're watching 53 00:02:34,853 --> 00:02:38,773 Speaker 1: them chomp down on a kiluri. They are those specialty 54 00:02:38,893 --> 00:02:42,373 Speaker 1: pretzels dipped in sesame seeds, very similar to what you 55 00:02:42,413 --> 00:02:46,493 Speaker 1: will find in the stand bull. Actually okay, but generally 56 00:02:46,533 --> 00:02:48,813 Speaker 1: most workers in Athens will start the day with a 57 00:02:48,893 --> 00:02:53,093 Speaker 1: kiluri and then head to this gorgeous old bakery just 58 00:02:53,173 --> 00:02:57,373 Speaker 1: off Syntagma Square. It's called Ariston. Now, Greece has a 59 00:02:57,453 --> 00:03:00,973 Speaker 1: prized tradition in pie making, but Ariston is sort of 60 00:03:01,053 --> 00:03:04,973 Speaker 1: like savory pie heaven because you've been run by the 61 00:03:05,053 --> 00:03:08,933 Speaker 1: same family for two sentries, and all of their goodies 62 00:03:08,973 --> 00:03:12,813 Speaker 1: are incased in philo pastry, which in Greek does translate 63 00:03:12,973 --> 00:03:17,293 Speaker 1: as leaf and the big bie at Ariston the oven 64 00:03:17,413 --> 00:03:21,853 Speaker 1: warm spannercopetas spinach and feta pie. They are so good 65 00:03:21,893 --> 00:03:24,653 Speaker 1: warm jack and their cheese pies. To repeat it, they're 66 00:03:24,853 --> 00:03:25,613 Speaker 1: really good. 67 00:03:25,453 --> 00:03:27,453 Speaker 3: To So what about sweet treat. 68 00:03:28,253 --> 00:03:30,413 Speaker 1: Well, I actually think the biggest reason to go to 69 00:03:30,493 --> 00:03:34,293 Speaker 1: Ariston is for what I would say is my favorite 70 00:03:34,333 --> 00:03:39,573 Speaker 1: new Athenian treat, bougatsa. Now, this Philo pastry pie is 71 00:03:39,893 --> 00:03:44,213 Speaker 1: stuffed with cream custard topped with icing sugar. They are 72 00:03:44,293 --> 00:03:47,933 Speaker 1: so delicious, and once again, they are best served warm, 73 00:03:48,173 --> 00:03:51,013 Speaker 1: straight out of the oven. I actually had quite a 74 00:03:51,093 --> 00:03:56,413 Speaker 1: number of boogutzers. They are just so delicious. And then 75 00:03:56,773 --> 00:04:00,173 Speaker 1: then head over to one of Athens's oldest cafes. It's 76 00:04:00,213 --> 00:04:04,253 Speaker 1: called Krenos for some hairy chested Greek coffee. It's the 77 00:04:04,293 --> 00:04:08,293 Speaker 1: same as Turkish coffee. Interestingly, the geopolitics in passing here 78 00:04:08,773 --> 00:04:12,693 Speaker 1: the Greeks stopped calling it Turkish coffee after the Turks 79 00:04:12,693 --> 00:04:18,253 Speaker 1: invaded Cypress fifty years ago. Yeah, I pondered that Jack 80 00:04:18,293 --> 00:04:23,253 Speaker 1: and Kreenos while I enjoyed my coffee along with the 81 00:04:23,293 --> 00:04:28,653 Speaker 1: local Greek donuts Luca Mardis mades. Now, these are those 82 00:04:28,773 --> 00:04:33,013 Speaker 1: delectable fluffy balls of dough which are made in front 83 00:04:33,013 --> 00:04:36,253 Speaker 1: of you at Kreenos, and then they levishly pop your 84 00:04:36,293 --> 00:04:41,253 Speaker 1: plate with honey syrup, with cinnamon and crushed nuts. Man, 85 00:04:41,333 --> 00:04:43,413 Speaker 1: oh my god, they are so good. But they really 86 00:04:43,453 --> 00:04:46,373 Speaker 1: do go well with that that bitter coffee, which is 87 00:04:47,053 --> 00:04:49,813 Speaker 1: you know what you'll get with Turkish. 88 00:04:49,533 --> 00:04:51,053 Speaker 3: Or Greek coffee and so yeah, so what do you 89 00:04:51,053 --> 00:04:53,533 Speaker 3: call the coffee now? Just coffee? 90 00:04:53,613 --> 00:04:55,213 Speaker 1: Well what do they call it? Think? 91 00:04:55,533 --> 00:04:55,813 Speaker 3: Yeah? 92 00:04:55,933 --> 00:04:59,413 Speaker 1: Oh, now, Jack, you've got me on the Sorry, I 93 00:04:59,493 --> 00:05:00,653 Speaker 1: did have this rutting down. 94 00:05:01,853 --> 00:05:03,813 Speaker 2: We can come back to that, we can, we can 95 00:05:03,853 --> 00:05:05,493 Speaker 2: find it in a minute. But just let's call it 96 00:05:05,533 --> 00:05:06,213 Speaker 2: coffee for the time. 97 00:05:06,533 --> 00:05:08,413 Speaker 3: Yeah, yeah, yes, But you. 98 00:05:08,373 --> 00:05:10,933 Speaker 1: Know how you will remember from Turkey it's got that 99 00:05:11,213 --> 00:05:14,933 Speaker 1: really gunky slub yeah yeah, yeah, yeah. 100 00:05:14,573 --> 00:05:16,293 Speaker 2: Yeah, that's how you know it's good. That's how you 101 00:05:16,333 --> 00:05:18,653 Speaker 2: know you're getting that caffeine hit. But yeah, it's always 102 00:05:18,693 --> 00:05:21,253 Speaker 2: you always feel like you're sucking it off your teeth afterwards. 103 00:05:21,253 --> 00:05:22,253 Speaker 3: Done you It's. 104 00:05:22,773 --> 00:05:26,933 Speaker 1: Actually here we go, Jack, hot off the press and ethens. 105 00:05:27,013 --> 00:05:29,933 Speaker 1: It's called all Nikos Cafe. 106 00:05:29,613 --> 00:05:33,093 Speaker 2: Ell Nikos Cafe. Okay, very good. Where is good for 107 00:05:33,253 --> 00:05:34,133 Speaker 2: olive tasting? 108 00:05:35,213 --> 00:05:37,813 Speaker 1: Well, we're very close to the central market. There is 109 00:05:37,853 --> 00:05:41,533 Speaker 1: this olive emporium which will just blow your hair back, 110 00:05:41,653 --> 00:05:45,933 Speaker 1: hair back because they have got so many olives, dozens 111 00:05:45,973 --> 00:05:49,733 Speaker 1: and dozens of free standing barrels from all over the country. 112 00:05:49,973 --> 00:05:52,693 Speaker 1: So it's sort of doubles as an olive cafe. It's 113 00:05:52,733 --> 00:05:55,933 Speaker 1: called Ariana, and you can order up like a tasting 114 00:05:55,933 --> 00:06:00,333 Speaker 1: place of olives and olive oil. Athenians love the big 115 00:06:00,533 --> 00:06:04,373 Speaker 1: oval green ones from a place called Amphissa, which is 116 00:06:04,493 --> 00:06:09,493 Speaker 1: just below Delphi. Very famous. Olive grow massive sized, these 117 00:06:09,493 --> 00:06:13,893 Speaker 1: green olives. In fact, at Ariana they rated them by 118 00:06:13,973 --> 00:06:21,853 Speaker 1: size jumbo, colossal or memos alter any good. But like wine, 119 00:06:22,133 --> 00:06:25,933 Speaker 1: it's the tewa that dictates the subtle taste differences of 120 00:06:26,013 --> 00:06:29,173 Speaker 1: Greece's olives. So you've got to try like the tiny 121 00:06:29,253 --> 00:06:34,373 Speaker 1: Cleton olives and the tear shaped, purple hued Kellimata olives. 122 00:06:34,413 --> 00:06:36,653 Speaker 1: But oh my god, it really is olive heaven. 123 00:06:36,853 --> 00:06:38,853 Speaker 3: And how impressive is the Central market. 124 00:06:40,173 --> 00:06:43,493 Speaker 1: It is just superb jack. It's quite intoxicating. It's the 125 00:06:43,573 --> 00:06:46,253 Speaker 1: grand central station of food. So you've got all your 126 00:06:46,333 --> 00:06:48,893 Speaker 1: nuts and your spices along the sort of the sides 127 00:06:48,973 --> 00:06:51,773 Speaker 1: of the market. But the real deal is the first 128 00:06:51,933 --> 00:06:54,933 Speaker 1: and the meat. And there are hundreds of fishmonger stores. 129 00:06:55,133 --> 00:06:57,693 Speaker 1: I have never seen so many octopus in my life. 130 00:06:58,493 --> 00:07:01,853 Speaker 1: Then you've got hundreds of butcher's stores where you've got 131 00:07:01,893 --> 00:07:05,773 Speaker 1: the swinging carcasses and every imaginable body part and it 132 00:07:05,813 --> 00:07:09,573 Speaker 1: all becomes sordidly fascinating. But I found a fun fact 133 00:07:09,653 --> 00:07:14,333 Speaker 1: for you. Fifty five thousand locals shop at the Central 134 00:07:14,373 --> 00:07:15,613 Speaker 1: Market every day. 135 00:07:16,013 --> 00:07:19,333 Speaker 2: WHOA, oh, so that's great. A it's not just a 136 00:07:19,373 --> 00:07:22,853 Speaker 2: touristy spot. That's a that is all that's legit. Sub 137 00:07:22,853 --> 00:07:25,893 Speaker 2: Blaki and Gyro's Peter would have to be on the agenda, 138 00:07:25,933 --> 00:07:26,493 Speaker 2: I would. 139 00:07:26,253 --> 00:07:31,213 Speaker 1: Think, definitely. And if you want to check out such 140 00:07:31,853 --> 00:07:34,853 Speaker 1: a Greek staple with the modern twist, I went to 141 00:07:34,893 --> 00:07:38,333 Speaker 1: a place called hoo cut in Monasteraky, which is very 142 00:07:38,373 --> 00:07:40,733 Speaker 1: central in Athens. Now. The reason I went to hoo 143 00:07:40,773 --> 00:07:44,413 Speaker 1: Cutter is because this place featured on Gordon Geno Fred's 144 00:07:44,533 --> 00:07:49,293 Speaker 1: Roads the TV shows. So they do modern variations on 145 00:07:49,373 --> 00:07:53,453 Speaker 1: sublaki and yodos and I tucked into the lamb Peter 146 00:07:53,653 --> 00:07:57,813 Speaker 1: rap which had a lot of cac so along with 147 00:07:57,853 --> 00:08:02,213 Speaker 1: the typical doziki and tomato. They also added red onion, 148 00:08:02,693 --> 00:08:09,093 Speaker 1: a housemade spiced sauce in paprika, a very very zesty. 149 00:08:09,133 --> 00:08:11,533 Speaker 1: But the other really cool thing about hoo cut they 150 00:08:11,653 --> 00:08:14,333 Speaker 1: have their own career, so all of the apeta is 151 00:08:14,773 --> 00:08:18,413 Speaker 1: made on sites super light, really feathery and fluffy, and 152 00:08:18,813 --> 00:08:21,453 Speaker 1: I think that adds to the taste. So definitely go 153 00:08:21,493 --> 00:08:23,453 Speaker 1: to hoo cut and it's as cheap as chips. 154 00:08:23,453 --> 00:08:25,213 Speaker 2: Oh that sounds so good. Okay, So I'm going to 155 00:08:25,253 --> 00:08:28,693 Speaker 2: put you on the spot here. I'm sure you know what. 156 00:08:28,733 --> 00:08:31,693 Speaker 2: I'm going to get you to compare that to Dimitries 157 00:08:31,693 --> 00:08:34,493 Speaker 2: in christ yurt is still I think the gold standard 158 00:08:34,533 --> 00:08:37,573 Speaker 2: when it comes to souvlaki's nearly So how how does 159 00:08:37,653 --> 00:08:41,013 Speaker 2: Dimitries stack up against the offerings and Athens? 160 00:08:42,373 --> 00:08:45,453 Speaker 1: Oh that's a tough question, Jack. I think Dimitries is 161 00:08:45,733 --> 00:08:50,693 Speaker 1: the classic Greek provider of yeah, suvlaki, I think they 162 00:08:50,693 --> 00:08:54,533 Speaker 1: are true to tradition. But I have to say, I 163 00:08:54,613 --> 00:09:00,253 Speaker 1: mean I could live on soup laky such the most wonderful, 164 00:09:00,293 --> 00:09:04,173 Speaker 1: wonderful meal, isn't it? And so cheap everywhere I ate 165 00:09:04,173 --> 00:09:08,333 Speaker 1: an Athens was god But it was just the just 166 00:09:08,413 --> 00:09:11,413 Speaker 1: those modern changes that you cut of done to the 167 00:09:11,453 --> 00:09:14,333 Speaker 1: standard recipe which made it a stand out for me. 168 00:09:14,493 --> 00:09:17,013 Speaker 3: Yeah right, okay, So any other tips raisins. 169 00:09:17,893 --> 00:09:24,453 Speaker 1: Super quick libations. There's a gorgeous little distillery in Pluca, 170 00:09:24,573 --> 00:09:28,493 Speaker 1: just below the acropolis called Brettos. Now the reason I 171 00:09:28,573 --> 00:09:32,773 Speaker 1: mentioned this is because this is Greece's oldest operating distillery, 172 00:09:32,813 --> 00:09:35,493 Speaker 1: and it's walls aligned with all of these colorful glass 173 00:09:35,493 --> 00:09:38,213 Speaker 1: bottles or the cures. It looks like a scene out 174 00:09:38,213 --> 00:09:42,853 Speaker 1: of Shakespeare, like a medieval apothecary. It's just amazing and 175 00:09:42,933 --> 00:09:46,093 Speaker 1: the uzzo is legendary. That will put some pep in 176 00:09:46,173 --> 00:09:50,653 Speaker 1: your step as you lug your way up Lickabetta's Hill. Now, 177 00:09:50,653 --> 00:09:53,093 Speaker 1: the reason you want to go to Lickibetta's Hill is 178 00:09:53,133 --> 00:09:56,333 Speaker 1: because it's a lot higher than the Acropolis. And go 179 00:09:56,453 --> 00:09:59,973 Speaker 1: up there for sundowners. On the summit you get the 180 00:10:00,173 --> 00:10:04,253 Speaker 1: most delirious panorama across Athens as the lights come on 181 00:10:04,813 --> 00:10:07,413 Speaker 1: and the sun drops into the ah. 182 00:10:07,653 --> 00:10:10,453 Speaker 3: Sounds so good. Hey, thank you Mike. That is superb. 183 00:10:10,653 --> 00:10:14,453 Speaker 2: We'll make sure all of your tips for enjoying athens 184 00:10:14,493 --> 00:10:17,493 Speaker 2: culinary treasures are up on the News talk's 'b website. 185 00:10:17,493 --> 00:10:19,453 Speaker 2: And don't worry, Mike, we'll be back with us next 186 00:10:19,493 --> 00:10:22,493 Speaker 2: Saturday morning with more of his sporting tips and dakes. 187 00:10:22,813 --> 00:10:26,173 Speaker 2: Speaking of, Jason pine is on his way to Eden 188 00:10:26,253 --> 00:10:29,573 Speaker 2: Park preparing for weekend sport. This afternoon, we'll get Piney's 189 00:10:29,573 --> 00:10:32,573 Speaker 2: thoughts on conditions in the nine where or not the 190 00:10:32,613 --> 00:10:36,293 Speaker 2: all Blacks are likely to hold on to that thirty. 191 00:10:36,013 --> 00:10:38,533 Speaker 3: Year winning streak at the House of Eden. He's with 192 00:10:38,613 --> 00:10:40,053 Speaker 3: us in a couple of minutes. It's just start coming 193 00:10:40,093 --> 00:10:43,013 Speaker 3: up to eleven thirty. You're a Jack Tame on Newstalk's EDB. 194 00:10:43,693 --> 00:10:46,813 Speaker 1: For more from Saturday Morning with Jack Tame. Listen live 195 00:10:46,893 --> 00:10:50,173 Speaker 1: to Newstalks EDB from nine am Saturday, or follow the 196 00:10:50,213 --> 00:10:51,693 Speaker 1: podcast on iHeartRadio.