Greek

Front Cover
Penguin Random House, 2018 - Cooking - 320 pages
Away from his restaurant kitchens what George Calombaris really loves to cook is the food he grew up with, food that is made with love and designed to be shared. In his exciting cookbook, George shares his enthusiasm for all things Greek, adding modern tweaks to stamp his adventurous culinary spirit on traditional recipes. This is traditional Greek food, but not as you know it! George has created dishes that you know and love and given them a modern twist. You could start with a baklava cocktail, moving on to dishes such as taramosalata popcorn, ouzo-soaked cucumbers, slow-cooked lamb and miso eggplant souvlaki, and prawn saganaki tortellini with tomato and mustard seed vinaigrette. And to finish? Hellenic mess! Includes metric measures.

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About the author (2018)

George Calombaris is one of Australia's most talented and respected chefs. In 2004 he was voted one of the 'Top 40 chefs of Influence in the World' byThe Global Food and Wine Magazine, and he continues to live up to this acclaim.George owns five restaurants- The Press Club, Gazi, Hellenic Republic (Brunswick & Kew) and Mastic, and is also the mastermind behind the souvlaki bar sensation Jimmy Grants, opening stores all over Melbourne and beyond.George is the co-author ofYour Place or Mine?andCook with Us, and author ofGreek Cookery from the Hellenic Heart, Georgie PorgieandThe Press Club- Modern Greek Cookery. He is also a judge onMasterChef Australia.

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