mastiqua

Another fabulous Peter Minakis dinner last night at Estiatorio Skara. Peter is the well-known Toronto chef, cookbook author, and host par-excellence of his Supper Clubs that are held in upscale Mediterranean restaurants across Canada throughout the year. His blog handle is “Kalofagas” and has long been one of my favourite cooking sites.

Growing up, one of my most memorable flavours is that of Mastiha, the resin of the Mastiha tree native to the island of Chios in Greece. It’s one of those flavours that you can’t describe because it has no relevant reference base, i.e., you can’t say “It tastes kinda like….”. It is absolutely unique and absolutely addictive. My grandmother used to add it to festive breads and other baked goods.

About 7 years ago I came across an eau de vie made from Mastiha. It’s flavour is intense, albeit a little too sweet for my taste. I tend to enjoy it more in the summer months with some ice cubes to dilute the sugar.

But last night, I was introduced to Mastiha water at Skara (under the MastiQua brand). Wow is all I can say! This is a private importation by the restaurant. I managed to convince the owner to make me a deal on a case of 24. It was pretty steep as bottled sparkling water goes, but worth every penny. Now to find a local retail importer where i can get a better volume deal.

Advertisements