{"id":50989,"date":"2024-12-13T08:54:06","date_gmt":"2024-12-12T22:54:06","guid":{"rendered":"https:\/\/www.bidfood.com.au\/blog\/summer-ice-cream-with-toppings-copy\/"},"modified":"2024-12-13T08:54:08","modified_gmt":"2024-12-12T22:54:08","slug":"greek-banquet","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/greek-banquet\/","title":{"rendered":"Greek banquet"},"content":{"rendered":"\t\t<div data-elementor-type=\"wp-post\" data-elementor-id=\"50989\" class=\"elementor elementor-50989\" data-elementor-post-type=\"post\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-57c48138 elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"57c48138\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-default\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-top-column elementor-element elementor-element-6ac3a88c\" data-id=\"6ac3a88c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-e6081c8 elementor-widget elementor-widget-text-editor\" data-id=\"e6081c8\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Moving beyond (but never forgetting) the beloved gyro and souvlaki, Greek food is enjoying a revival with the familiar old school dishes of family run local restaurants being re-imagined by chefs up and down the country into something sleek and elegant for a new wave of diners. At its core, Greek food is about shared meals which have contributed to its intergenerational popularity in Australia.\u00a0The climate, sunshine, lifestyle, and great produce of the cuisine, align with the move to shared plates that embody fresh, flavourful summer dining, leaning into the popularity of the Mediterranean diet and our nationwide love of alfresco.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-71e118f7 elementor-section-full_width elementor-section-height-default elementor-section-height-default\" data-id=\"71e118f7\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-wider\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-37f9004d\" data-id=\"37f9004d\" data-element_type=\"column\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-435c9375 elementor-widget elementor-widget-heading\" data-id=\"435c9375\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Ingredients<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-64b82d47 elementor-widget elementor-widget-text-editor\" data-id=\"64b82d47\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p><strong>For the calamari<\/strong><\/p><ul><li><p>1kg cleaned calamari<\/p><\/li><li><p>180g plain flour<\/p><\/li><li><p>50g corn flour<\/p><\/li><li><p>\u00bd teaspoon baking powder<\/p><\/li><li><p>\u00bd teaspoon sea salt<\/p><\/li><li><p>Freshly ground black pepper<\/p><\/li><li><p>\u00bd teaspoon Greek oregano<\/p><\/li><li><p>Lemon wedges<\/p><\/li><\/ul><p><strong>For the dorade<\/strong><\/p><ul><li><p>1kg sea bream fillets<\/p><\/li><li><p>40ml lemon juice<\/p><\/li><li><p>80ml olive oil<\/p><\/li><li><p>Fresh oregano<\/p><\/li><li><p>Sea salt<\/p><\/li><li><p>Freshly ground black pepper<\/p><\/li><\/ul><p><strong>For the ladolemono<\/strong><\/p><ul><li><p>450ml extra virgin olive oil<\/p><\/li><li><p>150ml lemon juice<\/p><\/li><li><p>4 cloves garlic, grated<\/p><\/li><li><p>Sea salt<\/p><\/li><li><p>Dried oregano<\/p><\/li><li><p>Freshly ground black pepper<\/p><\/li><\/ul><p><strong>For the greek lamb<\/strong><\/p><ul><li><p>2.5kg lamb shoulder<\/p><\/li><li><p>2 lemons, juiced and zested<\/p><\/li><li><p>6 cloves garlic<\/p><\/li><li><p>Dried oregano<\/p><\/li><li><p>2 sprigs rosemary<\/p><\/li><li><p>50g mustard<\/p><\/li><li><p>Sea salt<\/p><\/li><li><p>60ml extra virgin olive oil<\/p><\/li><\/ul><p><strong>For the gigantes plaki<\/strong><\/p><ul><li><p>1 brown onion, finely chopped<\/p><\/li><li><p>1 stick celery, finely chopped<\/p><\/li><li><p>1 carrot, finely chopped<\/p><\/li><li><p>2 cloves garlic<\/p><\/li><li><p>40ml olive oil<\/p><\/li><li><p>400g diced Italian tomatoes or tomato polpa<\/p><\/li><li><p>1 teaspoon dried oregano<\/p><\/li><li><p>2 sprigs fresh lemon thyme<\/p><\/li><li><p>\u00bd teaspoon ground cinnamon<\/p><\/li><li><p>\u00bd teaspoon chilli flakes<\/p><\/li><li><p>800g (tinned weight) butter beans, drained<\/p><\/li><li><p>2 bay leaves<\/p><\/li><\/ul><p><strong>For the horta<\/strong><\/p><ul><li><p>1kg robust green leaves (eg broadleaf rocket, silverbeet, sorrel)<\/p><\/li><li><p>1 onion, finely chopped<\/p><\/li><li><p>2-3 cloves garlic.finely chopped<\/p><\/li><li><p>40ml olive oil<\/p><\/li><li>1kg robust green leaves (e.g. broadleaf rocket, silverbeet, sorrel)<\/li><\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-451dbaa1\" data-id=\"451dbaa1\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-286b792f elementor-widget elementor-widget-heading\" data-id=\"286b792f\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h2 class=\"elementor-heading-title elementor-size-default\">Method<\/h2>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-d58d25d elementor-widget elementor-widget-heading\" data-id=\"d58d25d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">1. To make the calamari<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-344dd8d4 elementor-widget elementor-widget-text-editor\" data-id=\"344dd8d4\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Whether fresh or frozen, quality is key. Toss thinly sliced calamari in the plain and corn flour seasoned with baking powder, sea salt, black pepper and oregano. Quickly deep fry and serve with wedges of lemon.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-2c89ea1 elementor-widget elementor-widget-heading\" data-id=\"2c89ea1\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">2. To make the dorade<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-215da1af elementor-widget elementor-widget-text-editor\" data-id=\"215da1af\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Dorade refers to a type of sea bream and in true Greek style are fillets or small whole fish marinated in lemon juice, olive oil and oregano, then pan fried or grilled, served simply with sea salt and pepper.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-b04127d elementor-widget elementor-widget-heading\" data-id=\"b04127d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">3. To make the ladolemono<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-de99b47 elementor-widget elementor-widget-text-editor\" data-id=\"de99b47\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>A Greek one stop flavour bomb multitool, a dressing, a marinade and a sauce. Using a ratio of 3:1 (extra virgin olive oil to lemon juice), whisk the mixture with grated garlic, sea salt, dried oregano and black pepper, slowly whisking in the olive oil until combined. A perfect pairing to the dorade, this sauce can also be served over grilled meat or as a drizzle over crispy roasted potatoes.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-434b82d elementor-widget elementor-widget-heading\" data-id=\"434b82d\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">4. To make the greek lamb<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-24c3a72 elementor-widget elementor-widget-text-editor\" data-id=\"24c3a72\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Nothing can quite surpass a slow roasted lamb shoulder for a quietly confident centrepiece. Gloriously simple, roasted to meltingly tender and requires little prep for superb results. Marinate in a little lemon juice for 24 hours, then rub with a paste of garlic, dried oregano, rosemary, lemon zest, mustard, sea salt and olive oil. Slow roast covered for 3-5 hours and finish in a hot oven for 15 minutes, then pull apart after resting to serve.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-fcaaa2a elementor-widget elementor-widget-heading\" data-id=\"fcaaa2a\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">5. To make the gigantes palki<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-eefc2ca elementor-widget elementor-widget-text-editor\" data-id=\"eefc2ca\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>For an authentic version, gently fry chopped onion, celery, carrot and garlic in a little olive oil until softened. Add diced tinned tomatoes, dried oregano, thyme, cinnamon, chilli, black pepper and salt then loosen with water (about 1\/3 the volume of tomatoes used). Simmer for 5 minutes before adding in tinned (or soaked and cooked) butter beans, a the bay leaves and a little more olive oil. Bake covered for about 20 minutes, then finish uncovered to brown a little.\u00a0<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-f132e69 elementor-widget elementor-widget-heading\" data-id=\"f132e69\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">6. To make the horta<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-14c405e elementor-widget elementor-widget-text-editor\" data-id=\"14c405e\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Fry onion and garlic in olive oil, add washed greens and saut\u00e9 until wilted before adding in a little water. Cover and cook on low for 30 minutes. Serve warm or cold, drizzled with extra virgin olive oil, salt and of course, a generous squeeze of lemon.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-68ba3fe elementor-widget elementor-widget-heading\" data-id=\"68ba3fe\" data-element_type=\"widget\" data-widget_type=\"heading.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t<h3 class=\"elementor-heading-title elementor-size-default\">Chef's notes<\/h3>\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-7aea269 elementor-widget elementor-widget-text-editor\" data-id=\"7aea269\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<ul>\n<li>While not traditionally Greek, fruitier, slightly sweet and less intense than their black pepper cousins, pink peppercorns are a perfect pairing to Greek flavours.&nbsp;<\/li><li>If you would like to additionally tenderise the calamari, soak in salted buttermilk (about 125ml per kg of calamari) for 30 minutes before tossing in flour and cooking.<\/li>\n<li>For the Greek lamb and gigantes plaki serve with a little extra lemon or feta for added flavour.&nbsp;<\/li>\n<li>One of the cornerstone Greek mezze dishes is taramasalata. An emulsion of dried mullet or cod roe, garlic, red onion, lemon and olive oil thickened with stale bread instead of egg yolk. While simple to make there are also many great pre-made taramasalata if the goal is to reduce prep time.<\/li>\n<\/ul>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<section class=\"elementor-section elementor-top-section elementor-element elementor-element-3c7846af elementor-reverse-mobile elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"3c7846af\" data-element_type=\"section\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-4292f382\" data-id=\"4292f382\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<section class=\"elementor-section elementor-inner-section elementor-element elementor-element-168597ab elementor-section-boxed elementor-section-height-default elementor-section-height-default\" data-id=\"168597ab\" data-element_type=\"section\" data-settings=\"{&quot;background_background&quot;:&quot;classic&quot;}\">\n\t\t\t\t\t\t<div class=\"elementor-container elementor-column-gap-no\">\n\t\t\t\t\t<div class=\"elementor-column elementor-col-100 elementor-inner-column elementor-element elementor-element-2cf62095\" data-id=\"2cf62095\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-75793744 elementor-widget elementor-widget-text-editor\" data-id=\"75793744\" data-element_type=\"widget\" data-widget_type=\"text-editor.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t<p>Featured in Summer 24\/25<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t<div class=\"elementor-element elementor-element-470aa077 elementor-widget elementor-widget-image\" data-id=\"470aa077\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<img fetchpriority=\"high\" decoding=\"async\" width=\"625\" height=\"625\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png\" class=\"attachment-large size-large wp-image-29899\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main.png 625w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-300x300.png 300w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/Top-Trendlist-logo-main-150x150.png 150w\" sizes=\"(max-width: 625px) 100vw, 625px\" title=\"\">\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t<div class=\"elementor-column elementor-col-50 elementor-top-column elementor-element elementor-element-a0b08c\" data-id=\"a0b08c\" data-element_type=\"column\">\n\t\t\t<div class=\"elementor-widget-wrap elementor-element-populated\">\n\t\t\t\t\t\t<div class=\"elementor-element elementor-element-6e4c7b6d elementor-widget elementor-widget-image\" data-id=\"6e4c7b6d\" data-element_type=\"widget\" data-widget_type=\"image.default\">\n\t\t\t\t<div class=\"elementor-widget-container\">\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<a href=\"https:\/\/www.bidfood.com.au\/the-trend-list\/\">\n\t\t\t\t\t\t\t<img decoding=\"async\" width=\"800\" height=\"997\" src=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-822x1024.jpg\" class=\"attachment-large size-large wp-image-50964\" alt=\"\" srcset=\"https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-822x1024.jpg 822w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-241x300.jpg 241w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-768x957.jpg 768w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-1233x1536.jpg 1233w, https:\/\/www.bidfood.com.au\/wp-content\/uploads\/The-Trend-List_Summer-24\uf02225_COVER-1644x2048.jpg 1644w\" sizes=\"(max-width: 800px) 100vw, 800px\" title=\"\">\t\t\t\t\t\t\t\t<\/a>\n\t\t\t\t\t\t\t\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t<\/div>\n\t\t","protected":false},"excerpt":{"rendered":"<p>Moving beyond (but never forgetting) the beloved gyro and souvlaki, Greek food is enjoying a revival with the familiar old school dishes of family run local restaurants being re-imagined by chefs up and down the country into something sleek and elegant for a new wave of diners.<\/p>\n","protected":false},"author":3,"featured_media":50992,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"","footnotes":""},"categories":[1],"tags":[79,78,80,77],"class_list":["post-50989","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-recipes","tag-banquet","tag-cuisine","tag-fresh","tag-greek"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50989","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=50989"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50989\/revisions"}],"predecessor-version":[{"id":51147,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/50989\/revisions\/51147"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/50992"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=50989"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=50989"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=50989"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}