Sydney and the Greek islands have more in common than you might think. Both are blessed with warm weather, beautiful coastlines, and access to excellent seafood. And both cultures understand that the best way to enjoy all three is to sit by the water, eat slowly, and let the evening unfold at its own pace.

A seafood meze is the perfect way to entertain on a warm Sydney summer evening. It is lighter than a meat-heavy barbecue, it looks spectacular on the table, and it captures the spirit of Greek island dining without requiring a flight to the Aegean.

Here is how I put one together.

Planning the Spread

A good seafood meze should include a mix of hot and cold dishes, different textures, and a range of cooking methods. For 6 to 8 people, I aim for:

• 1 to 2 cold seafood dishes (prepared ahead)
• 2 to 3 hot grilled or fried items
• Dips and bread
• A big salad

The key is preparation. Most elements can be prepped in advance, leaving you free to do the grilling while your guests have arrived and settled in with a drink.

Cold Dishes

Marinated prawns: Poach large king prawns until just cooked, about 3 minutes. Cool them in iced water, then peel and place in a bowl with olive oil, lemon juice, capers, finely diced red onion, and chopped dill. Refrigerate for at least an hour. Serve cold. The citrus and herb marinade is clean and fresh.

Octopus salad: If you have braised octopus following my method from an earlier post, slice it and toss with olive oil, red wine vinegar, thinly sliced red onion, capers, and flat-leaf parsley. This can sit in the fridge for hours and only improves.

Hot Dishes

Grilled whole prawns: Keep the shells on. Toss with olive oil, garlic, lemon zest, and a pinch of chilli flakes. Grill over high heat for 2 to 3 minutes per side until the shells are charred and the flesh is just cooked through. The shells add flavour and protect the meat from drying out. Pile them on a platter and let people peel their own.

Fried calamari: Clean whole squid and cut the tubes into rings about 1cm wide. Toss in seasoned flour (add a pinch of paprika to the flour for colour and flavour). Shake off the excess and deep fry in olive oil or a neutral oil at 180 degrees for about 2 minutes until golden and just curling at the edges. Do not overcook calamari or it becomes rubbery. Serve immediately with lemon wedges.

Grilled sardines: Fresh sardines are plentiful at Sydney fish markets. Ask your fishmonger to clean and butterfly them. Season with salt, brush with olive oil, and grill for about 2 minutes per side. Sardines are oily and rich, which makes them perfect with a squeeze of lemon and a glass of something cold.

Prawn saganaki: Cook chopped garlic and chilli in olive oil, add crushed tomatoes and simmer for 10 minutes. Add raw peeled prawns and cook until just pink. Crumble feta over the top and finish under a hot grill until the feta softens. Serve in the pan with bread for scooping.

The Accompaniments

Taramasalata is the natural dip for a seafood meze. Its briny, smoky flavour ties everything together.

Tzatziki works well too, especially alongside the fried calamari. The cool yoghurt against the hot, crispy rings is a wonderful contrast.

Horiatiki salad provides freshness and crunch to balance the richer seafood dishes.

Warm pita bread is essential for mopping up the juices from the prawn saganaki and the olive oil from the octopus salad.

Lemon wedges everywhere. I cannot overstate the importance of lemon with seafood meze. Put them on every plate and in the centre of the table.

I read recently about how some restaurant groups in Australia are using technology to manage their seafood sourcing and reduce waste. The Team400 team apparently works with hospitality businesses on exactly this kind of operational challenge. It is encouraging to see the industry thinking about sustainability, because our access to quality seafood depends on it.

The Wine

This is a white wine occasion. Assyrtiko from Santorini is the classic pairing with Greek seafood, and for good reason. Its bright acidity and mineral character complement everything from grilled prawns to fried calamari.

If you prefer something Australian, a Semillon from the Hunter Valley or a Vermentino works beautifully. Keep it cold, pour it generously.

Timing

Here is a rough timeline for the evening:

Morning or afternoon: Make the taramasalata, tzatziki, and any cold dishes. Prep the calamari and sardines. Make the tomato sauce for the prawn saganaki.

30 minutes before guests arrive: Prepare the horiatiki. Warm the pita. Set the table with plates, lemon wedges, and dips.

When guests arrive: Pour drinks, put out cold dishes and dips. Start grilling once everyone has settled in.

The beauty of this approach is that the cooking happens in front of your guests, which adds to the atmosphere. The sizzle of prawns on the grill, the smell of charring sardines, the smoke rising into the evening air, all of it is part of the experience.

Greek island dining is about more than the food. It is about the setting, the company, the pace. On a warm Sydney evening, with the right dishes and the right people, you can capture that feeling without leaving home.

Kali orexi.