Greek-style barbecued spatchcock with lemon and pepper
Don't be afraid of cooking this poultry. It grills beautifully on the barbecue.
Jonathan Barthelmess’s strawberry galaktoboureko
Jonathan Barthelmess shares his recipe for a fruity version of this flaky Greek dessert.
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The Apollo
REVIEW This place pumps. In full flow it’s more akin to The Apollo where James Brown sweated out his hottest performances than the Apollo of the tunics and lyres. But for all the darkness, din and hustle, the attention to detail from the kitchen is splendid. Would you look at the flaky delicacy of that […]
The Press Club
REVIEW The city’s best ’80s playlist and fluent floor staff lend an undeniable sense of fun to this 40-seater, where supple leather booths and sculptured copper bring a sense of occasion. Ponder the premium wine list then opt for a five- or eight-course dégustation or go à la carte at lunch and weekday dinners. Chef […]
Greek lamb chops with braised silverbeet, feta and oregano
Silverbeet and currants braised in wine make for a sweet-and-sour combination that's the perfect foil for the richness of lamb.
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Pork skepasti
Pork skepasti recipe - Place pork belly skin-side up on a wire rack in the sink. Pour boiling water over the skin until score marks open up, pat dry and refrigerate, uncovered, overnight for skin to dry out.
Gourmet Institute event 6: George Calombaris
Take time out for a sweet moment Greek-style with George Calombaris’s masterclass in old-school loukoumades and new-school rice pudding.
Santorini salad
Top-notch tomatoes and anchovies make all the difference here.
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Ben Shewry does souvlaki
Attica’s chef isn’t happiest when eating soils or smears on his days off, it’s souvlaki. We follow him to his favourite spot.
Elyros
REVIEW “You’re not going to finish that?” a waiter asks in mock horror about the fragment of fillo-framed custard with berries left on a diner’s plate. After being assured the dish was fabulous, he shrugs: “We’re a Greek restaurant, no one goes home hungry.” Elyros, from the team behind Carlton’s Epocha, is actually Cretan, hence […]