Sarah Di Lorenzo has unloaded a treasure trove of recipes that celebrate her Hellenic background in her latest cookbook My Mediterranean Life, delving deep into the influence her heritage and upbringing had on her cooking.
The clinical nutritionist and author released her latest cookbook on October 30 containing over 200 recipes and family stories from her Greek father’s side.
Di Lorenzo explained that the book initially began as a four-week health plan on the Mediterranean diet, but that it expanded the more she reflected on her upbringing.
“As I was into the writing process, all my childhood memories came flooding to my mind and I realised that the Mediterranean diet is not a four-week plan but a wonderful way of life,” Di Lorenzo told Neos Kosmos.
She spoke to the book’s publisher, Simon & Schuster Australia, to adjust the idea into what became ‘My Mediterranean Life’.
“I loved every part of revisiting my travels to Greece, my family traditions, my childhood and how I grew up with such a strong Mediterranean influence in my life,” the clinical nutritionist said.
Di Lorenzo explained that her Greek side, which came from her father, had a major influence on her growing up and so greatly impacted her connection with her Hellenic identity.
“My dad and pappou mostly always spoke Greek at home, my dad’s first language was Greek. My mum is not Greek but absolutely embraced my dad’s family and way of life so much so you would have thought she was Greek.”
She highlighted that her Kytherian grandfather lived at their house during her childhood and served as the primary cook of the house, playing a huge role in imparting that interest onto her.
“He was so passionate about cooking and was so incredibly proud of getting the best produce. He would get fresh snapper to bake and would be so proud he got the best piece in the shop,” the clinical nutritionist said about her pappou.
“My grandfather brought his ways to Australia and never changed. He was a role model without even realising it. I would watch how he would plan and prep meals with such a passion and I was always fascinated.”
Di Lorenzo highlighted that her family was brought together at meal times, where they would not only eat but also chat, laugh and share.
“My appreciation of beautiful produce, delicious recipes and Greek way is the very foundation of who I am today.”
The clinical nutritionist expressed her desire to share these recipes with others in the hope they enjoy them as much as she did.
“My motivation is to show people how incredible gorgeous healthy produce is, and to bring people back together to eat as families and back to family traditions,” she said.
“I want to show easy recipes with loads of flavour that are good for you, not processed refined take away and fast foods.”
While the book is very much a nod to the traditions from her Greek family, it also features many recipes in which Di Lorenzo has added her own personal tweaks to make it even healthier without compromising its taste.
“Many recipes avoid gluten and use an almond flour instead, some of my pies are crustless instead of using traditional pastry so there are a lot of twists and tweaks that are my way of cooking,” she said.
“The recipes are my creations and how I love food to make me feel and taste. If a recipe calls for cream, I would use Greek yoghurt. The book is true to my brand of healthy twists, something I have been doing all my life.”
The cookbook features a variety of dishes (soups, seafood, meat, antipasto spreads, salads, breads, rice dishes and more), though Di Lorenzo singled out her recipe for the spring vegetable slice as one she is particularly excited to share.
“The spring vegetable slice is my healthy twist on a spanakopita that was one of my favourite recipes growing up. I love this recipe because I have packed it with parsley, mint, dill and spinach and is so delicious with creamy Danish feta,” Di Lorenzo said.
Another favourite twist of hers is her take on paximathia (or rusks), which she has adjusted to make with almond flour so they are gluten free.
“There is something so delicious about a coffee with some paximathia in the morning or afternoon. We always had these growing up in my family home,” the clinical nutritionist said.
Di Lorenzo stressed her view that the Mediterranean diet represents more than just food, and that is why she felt so strongly about sharing the cookbook’s stories and recipes with her audience.
“The Mediterranean diet is about family connection, not just food. It is holistic. My connection is because I am Greek, was brought up with very strong Greek influences and it was my way of life.”
