No matter which part of the world we come from, I’m almost certain that most of our favourite childhood memories involve gathering around the dining table, surrounded by family, savouring flavours that felt like home, and having conversations that made the moment unforgettable. How conversations flowed, opinions were exchanged and laughter filled the air, and food became the backdrop for connection.
Natasha Sideris, the founder and CEO of Tashas Group, and Tessa Kiros, celebrated cookbook author and food storyteller captured this exact essence in their recent collaboration, creating dining experiences that celebrated the joy of coming together, sharing stories, and connecting over flavours that carry meaning and memory.
On November 20th, Avli by tashas hosted a Greek-inspired lunch, and two days later, Flamingo Room by tashas took guests back in time with another exclusive event. These weren’t your usual dining experiences. At Avli, Tessa’s recipes from her book Food From Many Greek Kitchens turned the rustic Mediterranean courtyard experience a reality with dishes like lemony meze and rosewater desserts. Flamingo Room brought in recipes from Falling Cloudberries, served against its signature old-school glam backdrop.
The events also celebrated a friendship that started decades ago at Saheti School in Johannesburg. “We have always bonded over our diverse heritages,” Tessa shared, “recognizing the similarities between my Greek-Cypriot and Finnish heritage and Natasha’s Greek-South African heritage allowed us to form a friendship based on the foundation and love of food.”
Guests shared dishes family-style while Natasha and Tessa shared the personal stories behind them. Natasha summed it up perfectly: “When women support each other within the F&B world and at work, it creates a powerful ripple effect.” To top it all off, Tessa’s newest book, Now & Then, a mix of memoir and recipes, was available for guests to purchase, with Tessa signing copies on the spot.
After the tableware was cleared and the last signature penned, Natasha and Tessa sat down with Soigné to talk about how they pulled off these events, how their friendship shaped the collaboration, and what’s next for their partnership.
In Conversation with Natasha Sideris
“I grew attached to my father’s hip, learning everything I could about the restaurant business – it was all so fascinating. At the heart of everything I do lies a commitment to excellence, guided by my core principles of meticulous attention to detail in interiors, impeccable service, genuine care for people, and a passion for exceptional food. He instilled a lot of that in me and showed me what was important. I was finally able to be financially independent enough to bring this dream to life in 2005 with the opening of the first tashas restaurant in Atholl.
Tessa and I both follow what inspires us, and the result was creating something special for our guests to connect to us. My bond with Tessa has only grown stronger over the years, and it’s incredible to now be collaborating in such meaningful ways. We’re not just working together on hosting these special lunch events, but we’re also co-creating a new cookbook inspired by the beautiful flavours and culture of Mozambique. This collaboration is truly special, as it combines our shared love for food, heritage, and storytelling.”
The menus were designed for sharing, which feels very communal. How important is the idea of connection – through food, stories, or the dining experience itself – to both of you?
Connection is everything – it’s what makes life beautiful and it’s what we remember at the end of every day. From the food you eat that takes you back to your childhood, to the people who have impacted your life in some way – whether it be strangers or family – to the places you’ve been and experiences you’ve lived. This communal design is crafted to bring everyone together, creating a shared experience in a single moment and place. That’s also what has kept our friendship so strong – our almost telepathic connection of understanding each other and living life.
Avli and Flamingo Room both have their own personalities – Avli feels rustic Mediterranean, while Flamingo Room has a nostalgic glamour. How did you see Tessa’s recipes fitting into each of these spaces?
Tessa’s recipes, with their beautiful blend of tradition, nostalgia, and global influences, fit seamlessly into both Avli and Flamingo Room by tashas, each in their own unique way. At Avli, her Greek-inspired dishes evoke the rustic warmth and soulful spirit of the Mediterranean, perfectly complementing the restaurant’s homage to Athens. The flavors of rosewater, cinnamon, mint, and citrus found in her recipes echo the essence of Avli’s generous and easygoing Greek hospitality.
For Flamingo Room by tashas, Tessa’s ability to draw from diverse culinary traditions – her South African roots, Scandinavian influences, and even Peruvian and Thai elements – resonates with the restaurant’s ethos of playful sophistication and old school dining with a contemporary twist. Her approach to elevating familiar recipes aligns with Flamingo Room’s reimagined classic dishes, creating a culinary experience that feels both personal and globally inspired. Together, her recipes celebrate the connection between food, memory, and place, just as both restaurants do.
If someone asked you to describe Tessa’s food in three words, what would they be? And what dish of hers has stayed with you the longest?
I would say it’s soulful, nostalgic, and vibrant. Her dishes have a way of weaving stories and emotions into every bite. One dish that has stayed with me the longest is her rice pudding with rosewater and cinnamon – it’s so simple yet so evocative.
Beyond the food, what did you hope for these events to bring to the guests who attend? Is it about the flavors, the stories, or perhaps something deeper?
Our goal is to create a space where guests can connect not only through the food but also through the stories that shape who we are and where we’re headed. It’s about sharing the richness of our cultural journeys and the meaningful experiences that food can evoke.
In Conversation with Tessa Kiros
“I’ve always been inspired by the visual aspects of things, & creativity is a part of who I am. I’m a passionate collector of bits and pieces that capture my heart – whether it is an object, a memory, or a scent – each one telling its own unique story. My studies in anthropology, sociology, & interior design have given me an aesthetic & cultural point of view of the world that follows me in my journeys as a food writer.
I have known Natasha since high school. This partnership happened quite naturally, as we have always bonded over our diverse heritages and complemented each other’s personalities. Recognising the similarities between my Greek-Cypriot and Finnish heritage and Natasha’s Greek-South African heritage allowed us to form a friendship based on the foundation and love of food. I’ve always admired Natasha’s energy, kindness, and way of acknowledging and uplifting others for their strengths and talents. She brings a sense of purpose to everything she does, and I’m excited to be part of it.”
Food From Many Greek Kitchens and Falling Cloudberries both feel like they could live in two worlds – one rooted in tradition and the other in nostalgia. How do those themes come alive in the menus for Avli and Flamingo Room?
These 2 previous books of mine – were written to honour the traditional food of my family & the way it has stayed in my memory – as you have accurately pointed out. For our events Natasha & I drew from these books.
The Avli menu pays homage to traditional Greek flavors and techniques, grounding every dish in authenticity while giving it a contemporary twist. It’s about creating food that feels timeless, much like sitting at a family table in Athens.
For Flamingo Room, nostalgia plays a bigger role, evoking the glamour of a bygone era but with a playful, modern approach. The dishes are elevated versions of beloved classics, designed to spark a sense of familiarity while surprising our guests with something new. Both menus celebrate the past while looking toward the future, creating an experience that’s both comforting and exciting.
Your new book, Now & Then, is part memoir and part recipe collection. What made you decide to write in this format, and what do you think readers will discover about you through its pages?
My cookbooks are memoirs and snapshots from specific times in my life. The book tells the story of what we eat now and also how far we’ve come in the culinary world. Creating Now & Then was a deeply personal journey – it’s a culmination of all the things I cherish and want to surround myself with at my table, both now and in the future. The response has been incredible; people connect with it because it feels relatable and authentic. I’m especially proud that the cookbook brings together diverse cuisines, showcasing them side by side in a way that celebrates their uniqueness. For me, a cookbook is the perfect platform to showcase that. Working on the photographs was just as special – my stylist and I would discuss the atmosphere we wanted to convey in each shot. I want to preserve that in an image and apply my own flair to it. I see my cookbook as more than just a collection of recipes – it’s a heartfelt journal, and a tapestry of my memories brought to life. I will always keep the first copy for myself, so I can treasure it forever.
When people cook from your books or taste your food, what do you want them to feel or take away from the experience?
To my readers, I would like to communicate not just the recipe per se but also my memory that comes along with it. In my cookbooks, I try to give choices to people to add their own touch where it suits them, just as I do in my own way. Cooking is such a personal experience, & I want my new book Now & Then to inspire people to embrace that. If you feel like a handful of herbs will make a dish perfect for you, then go for it! The goal is to empower everyone to cook in a way that brings them joy and makes their kitchen feel uniquely theirs.
Having worked with Natasha on these events, what stood out the most about her approach to food and hospitality?
Her attention to detail for everything – such as beautiful interiors, great service, personal care for people for her guests, and quality food – is what makes her stand out.
