In the kitchen with: Carolina Doriti

Ahead of Carolina's upcoming demonstration (Wednesday 29th October) and masterclass (Thursday 6th November), showcasing her favourite recipes from her new book 'The Greek Islands', we sat down to get to know her a little better. From childhood memories and cookery inspiration to her top skills and essential kit for the kitchen, Carolina share's her journey into cooking...

What motivated you to pursue a career in cooking, and how did your journey lead you to start writing cookbooks?  

From a very young age, I was drawn to cooking. I grew up in a home with a lively, bustling kitchen and began cooking early on. My mother worked as a recipe developer in Greece and even published a cookbook in the late 1990s, so I’ve truly been immersed in this world all my life. I was always collecting cookbooks, testing recipes, or creating my own, and dreaming that one day I’d publish a book myself. 

Eventually, I began cooking professionally, which opened the door to new culinary experiences and paths. My curiosity led me to delve into writing about food, especially the history of Greek cuisine. I became passionate about researching old recipes and culinary traditions, and that naturally evolved into writing my own cookbooks. 

Who has been your biggest inspiration or influence in your cooking journey? 

My grandfather, George and my mother, Tesi.   

Could you share a specific dish that holds a special place in your heart?  

There are so many, but one that truly stands out is meat and rice stuffed vine or cabbage leaves, served with avgolemono sauce. It’s a dish my grandmother Rena would always prepare for festive occasions. I have a vivid memory of her and my grandfather standing together in the kitchen, carefully making the avgolemono sauce side by side. That image always comes to mind whenever I cook it—it’s a deeply comforting and nostalgic dish for me. 

Greek cuisine is rich and diverse. Can you share some insights into your favourite Greek ingredients, and how they influence your cooking? 

Some of my absolute favourite Greek ingredients are extra virgin olive oil and the wonrful variety of olives, lemons, wild herbs like oregano and thyme, the yogurt which is widely used in greek cooking, pulses such as lentils and chickpeas, and of course, the different varieties of honey. These are simple ingredients, but they form the foundation of so much of Greek cooking and bring an incredible depth of flavour when used properly. 

I’m also especially drawn to regional products— the great variety of island cheeses, about which I write in my new book. The Cycladic capers, the Chios mastic, or Santorini tomatoes—all of which carry a story and a sense of place. These ingredients influence not just the flavour of my food, but the way I think about cooking: rooted in tradition, deeply seasonal, and always with a sense of respect for where the food comes from.

How do you stay inspired and creative with your cooking, for example travel, eating out, social media?   

Inspiration comes from many directions. Travel is a major source—whenever I visit a new place, I make a point of exploring local markets, trying regional dishes, and speaking with cooks or producers. It always sparks new ideas or revives forgotten techniques. 

Eating out, whether at fine restaurants or humble tavernas, also fuels my creativity. I love seeing how others interpret traditional ingredients or present something familiar in a new way. 

Social media is another great tool. I follow fellow chefs, home cooks, and food historians from around the world—it’s a wonderful way to stay connected with evolving trends, techniques, and conversations around food. 

Ultimately, though, I stay most inspired when I’m curious—reading, researching old recipes, or simply experimenting in the kitchen with what’s in season. 

Do you have a signature dish or favourite go-to recipe to cook at home? 

There are a few signature dishes I’d have to choose from—it’s hard to pick just one. 

My friends often request my moussaka, which is featured in my first book, and the rice and herb stuffed tomatoes and peppers, a much-loved recipe from my new one. One of my personal favourites is yiouvarlakia—a comforting meatball soup with avgolemono sauce (recipe in the first book). It’s also a dish my son adores, so I find myself making it regularly. 

I also have a deep love for cooking seafood and fish in all sorts of ways—grilled, baked, stewed—always guided by freshness and simplicity.  

In your experience, what are some common misconceptions people have about Greek cuisine, and how do you help them understand it better when you teach? 

There are quite a few misconceptions surrounding Greek cuisine. Two of the most common ones are hummus and lamb kebab/gyros—neither of which are actually Greek, although many people abroad associate them with Greece.  

Through the culinary tours and workshops I’ve been leading across Greece for several years, I’ve gained a strong understanding of the gaps in knowledge and the myths people often bring with them. During these experiences, I make it a point to explain not only the ingredients and cooking techniques, but also the cultural context and history behind each dish. 

Helping people see the true depth, regional diversity, and seasonal nature of Greek cuisine is one of the most rewarding parts of what I do. 

Are some fundamental skills you believe every home cook should master? 

• How to make different kinds of filo (and the fact that there are many kinds of filo made in Greece depending on the region and the type of pie.)