Brisbane loves Paniyiri. It’s Australia’s biggest Greek festival and every year it goes off right in the heart of Brisbane at Musgrave Park. Usually.
We know you’ve been lamenting the earlier announcement that the famed festival had been called off, but here’s some news that will put a spring in your (dance) step and warm your belly (literally).
Paniyiri 2020 is going online this year. This weekend. One of Brisbane’s most celebrated food and culture festivals normally offers nothing but famous Greek hospitality. This weekend will be no different. Via Facebook this Sunday, May 24 from 2pm to 4pm, you can get your hit of haloumi and honey puffs (check the recipe below), catch up on culture and even tour the stunning Greek Orthodox Church of St George.
Digital Paniyiri this Sunday May 24
The 44th annual Paniyiri will be happening via a two-hour Paniyiri Facebook Live celebration, this Sunday. Opa!
Digital Paniyiri this Sunday is going to offer many of your faves. There will Greek cooking demonstrations, live music, learn to Zorba, and heaps of cultural attractions. If you don’t want to cook for yourself, Nostimo Restaurant will celebrate Paniyiri with takeaway specials all weekend.
Or you could, you know, make these honey puffs yourself…
Greek Honey Puff (Loukoumades) Recipe
- ¼ ounce (1 packet) dry yeast
- 250ml warm water
- 250g plain flour, sifted
- ½ teaspoon salt
- Vegetable oil for deep-frying
- 1 teaspoon cinnamon
- 6 Tablespoons honey
- 3 Tablespoons water
Make the batter: Dissolve the yeast in ½ cup of warm water for 15 minutes or until it becomes frothy. Place the flour and salt in a bowl. Make a well in the centre and add the yeast solution and remaining ½ cup warm water. Mix well to make a thick batter. Cover with a kitchen towel and leave for one hour in a warm place or until the batter has doubled in size.
Make the syrup: Place the honey and water in saucepan and simmer, stirring for, 10 minutes. Set aside and cool.
Make the honey balls: Heat oil in a large saucepan suitable for deep-frying. Drop heaped tablespoons of the batter into the hot oil, turning them as they puff up. Fry for about three minutes or until they are golden brown. Drain on paper towels and keep warm until all batter is used. To serve, place on a large platter or individual plates, spoon the syrup over and sprinkle with cinnamon. (Makes about 26)