Modern Greek cuisine with a Kefalonian twist

Ble Greek Kozuina
front of ble shop
Ble Restaurant

Former chef at Alpha and Beta Bar and protege of esteemed Greek-Australian chef Peter Conistis, Natalia Gaspari's tireless efforts and sumptuous creations at Sydney's Hellenic Club in the last 6 years have well and truly paid off, first with her successful stint on the SBS cooking show The Chef's Line and now with branching out on her own to create her dream restaurant Ble.

Ble Greek Kozuina head chef and part owner Natalia Gaspari
Natalia Gaspari

Her experience, flair and absolute confidence with food belies her youth. At just 28 years of age she is gearing up to wow her loyal fans and new customer base with authentic, mouth-watering dishes from her homeland, shining a light on the island she was born and raised in, Kefalonia. “It is modern Greek dishes incorporating traditional elements like using Ksilokarvouna (wood charcoal) which will transport diners to various points of Greece,” says Gaspari.

Ble Greek Kouzina

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Ble Greek

Diners familiar with Gaspari's prowess in the kitchen know that fresh produce, authentic flavours and Greek hospitality are of utmost importance. She is also known for being able to give traditional dishes a modern twist, both in ingredients and presentation. “My goal with Ble is to set us apart from all the other Greek restaurants,” says Gaspari.

“Ble is the culmination of years of hard work and inspiration. It's a piece of me which has been created with a lot of love, passion and meraki. The name comes from the blue which in Greece is everywhere- the beaches, the sky, the flag- they are all ble!”

Ble Kouzina
Cocktails at Ble

Ble Greek Kouzina

Ble Greek Kouzina

Gaspari is warm, welcoming, passionate about food and proud of Greek cuisine, including the dishes of her beloved Kefalonia and is excited about being able to give diners a taste of its flavours. “The Kefalonian cuisine is very unique,” she says. “It has a lot of Italian influences in its traditional dishes, which sets it apart from the rest of Greece. Unique aromas such as marjoram, throumbi, which is a cross between oregano and thyme, and myrtle waft through the air of many Kefalonian kitchens. We will also be showcasing Kefalonian wines, including the famous Robola.”


Ble Kouzina
Desserts at Ble

Gaspari's enthusiasm for showcasing dishes from all over Greece will see her refreshing her menu and recipes every 2-3 months. “Every place and island in Greece is unique,” she says. “At Ble, people will not only encounter the flavours of Kefalonia but all parts of Greece.”

“It's hard for me to choose a favourite dish because I am in love with every dish on the menu. They have been designed just for Ble and are so different. I can say that I do have a weakness for the Kefalonian octopus pie, the lobster ravioli, the fresh ricotta and lobster tart, the chicken with hand made pasta, but also the salad with smoked herring!”

Ble Greek Kouzina has opened its doors A: Shop 2, 203-207 Ramsgate Road, Ramsgate Beach, Sydney, Australia.  P: (02) 9529 4335

*Images by Nick Bourdaniotis for Greek City Times (Copyright) 

Gina Mamouzelos

Gina Mamouzelos is a second generation Greek Australian who grew up immersed in her Greek heritage, including the language, traditions, culture and listening to her grandparent’ mesmerising tales about life in Greece. Passionate about ensuring the Greek language is not forgotten among the younger generations, in 2002 she became a panel member on the SBS Greek radio show ‘Let’s Talk Openly.' She graduated with a Media and Communications degree from the University of Sydney and has put her lifelong passion for writing to use working in social media, public relations and advertising. Gina now joins GCT's team as a writer.