From the Hellenic Heart
|By||George Calombaris and Dean Cambray|
|Book Size||277 x 240 x 29 mm (H x W x D)|
|Imprint||New Holland Publishers|
|Release Date||1 Oct 2009|
|Subject Classification||Cookery / food & drink etc|
With each dish that I create my goal is to achieve for my customer a dining experience designed to do everything except go unnoticed, George Calombaris
Welcome to the Hellenic Heart. The taverna is the kitchen table of the village or the street, a place for family and friends to gather; a watering hole; a debating hall; a gambling den, and a cafe rolled into one. George Calombaris' Hellenic Republic restaurant captures that mood and combines it with a menu that champions the full breadth and myriad influences on peasant cuisine across the islands, territories and regions we call Greece. From breakfast rich in yoghurt and Cypriot sausage, move onto plates of tzatziki and peppered figs. Taste the slow cooked pork, moussaka and wash down the saganaki with crisp white wine. Then sit down with George's family and taste his Mum's fabulous authentic recipes that have been handed down through the generations - from Cypriot pies, meat balls and hummus to the tender Afelia that is braised pork and coriander and the fabulous Kolokassi with pork and taro.
George Calombaris is the award-winning Executive Chef and Director of The Press Club Restaurant & Bar in Melbourne. George's cuisine has seen him become renowned on the worldwide culinary circuit. As a result, George was voted one of the top 40 chefs of influence in the world by the Global Food and Wine Magazine in 2004. You will often see George either in the kitchen (on the stove) or orchestrating his team of chefs at The Press Club. "I cook from the heart. It isn't about structured formats, it's about passion, love and dedication. But ultimately food is a celebration that brings people together." George appears regularly on the television programme Ready Steady Cook and has recently been a judge on Channel Ten's MasterChef Australia.