I&P TASTEMAKERS - Helena and Vikki Moursellas

I&P TASTEMAKERS - Helena and Vikki Moursellas

Seeing double? Meet Vikki and Helena Moursellas - double the talent, double the fun. The South Australian-born identical twins have a love for Greek cooking, entertaining and family.
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Content creators, recipe developers and cookbook authors, these fabulous twins are always busy creating fresh, bountiful recipes to inspire the palate. Hop onto their instagram feeds and you’ll be left drooling and dreaming (and chuckling -we really love their food reviews). Vikki and Helena shared 5 minutes with us to chat about what they’re eating, cooking and planning for 2023.

Hi Vikki and Helena, tell us a little about yourself...
We are identical twins born and bred in Adelaide, we moved to Sydney eight years ago to chase our food dreams.

How did your career in food start?
We were very fortunate to be part of Channel 7’s My Kitchen Rules back in 2014 and this where we knew food had to be part of our career. Our Yiayia (grandma) and Papou (grandpa) also had a very big influence on our love for food, we grew up cooking with mum and Yiayia, learning all the traditional Greek recipes. 

Must have pantry staple?
This is a tough question. Extra virgin olive oil is the quintessential staple in a Greek kitchen and we can not live without it. Olives and feta are also a staple we use often.

Favourite cooking tool? And why? A microplane because it finely grates citrus and chocolate perfectly.   

When you can’t be bothered to cook - but need to eat - what do you make?
We always have a packet of greek pita bread in the freezer, we buy these from the specialty grocer. Spread the base with some olive paste, top with grated Greek cheeses such as Graviera or Kefalograviera, sprinkle with finely chopped pickled green peppers and straight into the oven. Serve topped with rocket leaves.

Friends have popped over unannounced - what’s on the menu?
Most of our dinner parties consist of small bites or like we say “mezze”. Pull a sheet of frozen puff pastry from the freezer, slightly thaw and crumble some goat cheese on the base, top with tomato slices, chopped olives and the best anchovies you can find, grate with some cheese and place into the oven (this is so simple and usually these ingredients are laying around in your kitchen. Dips are great to whip up quickly, in a food processor throw in a can of drained white beans, tahini, olive oil, cumin, fresh parsley leaves, lemon juice and blitz until creamy. Drizzle with oil and sprinkle with some toasted sesame seeds and chilli flakes. 
Favourite dessert?
We love Christmas desserts especially Melomakarona biscuits. A honey biscuit soaked in a honey and orange syrup then sprinkled with some crushed roasted walnuts and we also adore Galaktoboureko, the famous Greek custard pie.

It's the holiday season - what’s your favourite cocktail?  We love a basil and mastiha spritz.

Best place in your city to eat? We adore Ragazzi, A.P Bakery, Bar Vincent.

Best food instagram accounts you follow… @food_feels

We chose the Franklin and Jane shirts because…The colours are so fun and scream Summer time.

We’ll be wearing it… Christmas time for sure!

Top picks from Irving & Powell:

Helena & Vikki's Citrus and chilli marinated olives

Ingredients

650 g (3 cups) mixed olives
1 red chilli, finely sliced
2 garlic cloves
1 teaspoon fennel seeds
1 teaspoon dried oregano
4 sprigs oregano 
1 large orange, zested into strips
1 large lemon, zested into strips
80 ml (1/3 cup) extra virgin olive oil

Method

Preheat the oven to 200°C (400°F). Place the ingredients in a baking dish and stir to combine. Transfer to the oven and roast, stirring halfway through cooking, for 20 minutes or until the olives are warm and fragrant.Serve warm and enjoy with fresh bread.

Follow Helena and Vikki here.