Sharjah, November 6, 2025
The inaugural day of the Sharjah International Book Fair 2025 was filled with the irresistible aromas of the Mediterranean as the ‘Cookery Corner’ played host to a culinary masterclass with world-renowned Greek Chef, Alexandros Sperxos. In an immersive live demonstration, Chef Sperxos narrated a story of heritage, sustainability, and cultural connection, introducing a captivated audience to the authentic and modern flavours of Greece.
Chef Sperxos, who moved to the UAE from Greece 11 years ago, began by establishing the link between culture and food. “In Greece, we love olive oil and use it in most of our dishes,” he explained, highlighting a cornerstone of Greek culinary tradition that prioritises health and flavour, often opting for olive oil over butter. This philosophy, he suggested, is intertwined with a deeper ingredient; passion and love. “The more you enjoy cooking and put love into what you do, this is carried through and produces a much better dish,” he shared, setting the tone for a demonstration that was as much about feeling as it was about skill.
The star of the show was a fusion dish, combining Greek and West Mediterranean/African flavour profiles known as “Youvetsi shakshuka”; primarily a Prawn dish with Orzo (a short-cut pasta shaped like a large grain of rice). Chef Sperxos described it as a year-round favourite that acts as a culinary map of Greece, combining produce from the northern mountains to the southern oceans. Yet, he connected this Greek tradition to his now adopted home, emphasising the importance of sustainability. “In the UAE, we always think about sustainability and we try to source our products from local farms and suppliers,” he noted.
A glimpse into the kitchen: Preparing the Prawn Orzo
Chef Sperxos demonstrated a meticulous process of layering flavours, beginning with sautéed onions in olive oil and caramelised sun-dried tomato paste before toasting the orzo to perfection. He then simmered the pasta in tomato passata and vegetable stock until al dente, finishing by gently cooking prawns in the residual heat. His final touch was seasoning at the end a sprinkle of salt, fresh parsley, and crumbled feta to balance and elevate the dish.
The workshop at SIBF 2025 was a powerful example of the culinary intersections between the Arab and Greek worlds, united by a shared love for ingredients. Concluding the presentation and explaining how his journey embodies this connection, Chef Sperxos said, “One of the most amazing things about the UAE is how multi-cultural it is. I am proud to call it my home now and love to connect with cultures from all around the Arab world and the globe.”
Sharjah International Book Fair 2025 is a 12-day event, organised by the Sharjah Book Authority (SBA) under the theme ‘Between You and a Book’. Visitors will get the opportunity to experience more than 300 cultural events led by 158 Arab and international guests, 750+ workshops in Arabic and English covering writing, editing, publishing, and creativity and 85 stage performances from 12 countries.
-ENDS-
Attached images: 1-5: General images fro