The Press Club: Modern Greek Cookery by George Calombaris

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  • Saganaki martini

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Cocktails / drinks (with alcohol); Greek
    • Ingredients: Kalamata olives; haloumi cheese; tomatoes; cucumbers; chives; basil; red onions; Worcestershire sauce; Tabasco sauce; gin; red kahel
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  • Tomato gin tea

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Natural oysters spiked with Attiki honey and almond dressing

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Dressings & marinades; Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: oysters; fish sauce; limes; coriander leaves; sliced almonds; lemons; Cyprus black sea salt; Greek honey
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  • Black mussels stuffed with rabbit baklava

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: mussels; golden shallots; chickpeas; white anchovies; rabbit legs; carrots; celery; brown onions; sherry vinegar; chicken stock; thyme; walnuts; almonds; peppercorns of your choice; bay leaves; chives; parsley; breadcrumbs; garlic; chickpea sprouts; Greek honey
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  • Lamb and olive lady's fingers

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Pies, tarts & pastries; Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: ground lamb; Madeira wine; green olives; filo pastry; chicken stock; beetroot shoots
    • Accompaniments: Beetroot tzatziki
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  • Beetroot tzatziki

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Dips, spreads & salsas; Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: beetroots; Greek yoghurt; oranges; lemons
    • Accompaniments: Lamb and olive lady's fingers
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  • Crispy fried school prawns

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: school prawns; celery salt; lemons
    • Accompaniments: Ouzo mayonnaise
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  • Ouzo mayonnaise

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Sauces, general; Greek
    • Ingredients: golden shallots; ouzo; whole star anise; egg yolks; eggs; white vinegar; olive oil
    • Accompaniments: Crispy fried school prawns
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  • Pickled cabbage

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Chutneys, pickles & relishes; Greek; Vegetarian
    • Ingredients: cabbage; honey; vinegar; courgettes; celery; coriander leaves; red kahel
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  • Pickled octopus

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Appetizers / starters; Small plates - tapas, meze; Greek
    • Ingredients: octopus; garlic; thyme; smoked paprika; ground cumin; white pepper; chickpea sprouts
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  • The Press Club ouzo fizz

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Cocktails / drinks (with alcohol); Greek
    • Ingredients: gin; ouzo; lemons; sugar syrup; egg whites; fresh ginger; soda water
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  • Oysters kataifi

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Pies, tarts & pastries; Appetizers / starters; Greek
    • Ingredients: oysters; kataifi pastry; clarified butter
    • Accompaniments: Onion stifado; Greek salad smoothie
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  • Onion stifado

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Greek salad smoothie

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Beverages / drinks (no-alcohol); Appetizers / starters; Greek; Vegetarian
    • Ingredients: cucumbers; red onions; cherry tomatoes; feta cheese
    • Accompaniments: Oysters kataifi; Onion stifado
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  • Skordalia soup, poached apple egg

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Soups; Greek
    • Ingredients: tart apples; chervil; mâche; golden shallots; chicken stock; cream; apple juice; calcium chloride; sodium alginate; red kahel
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  • Scallop loukoumades

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Taramasalata

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Dips, spreads & salsas; Appetizers / starters; Greek
    • Ingredients: brown onions; tarama; lemons; sour cream; rock salt; potatoes; butter; olive oil
    • Accompaniments: Scallop loukoumades
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  • Candied lemon zest

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Lemon honey dressing

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

    • Categories: Dressings & marinades; Greek
    • Ingredients: lemons; Greek honey
    • Accompaniments: Scallop loukoumades
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  • Seafood 'Greek fries'

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Black olive sorbet

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Feta soufflé

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Cucumber salad

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Crispy soft-shell crab moussaka

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • Cherry purée

    from The Press Club: Modern Greek Cookery The Press Club by George Calombaris

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  • ISBN 10 1741105811
  • ISBN 13 9781741105810
  • Published Mar 01 2008
  • Format Hardcover
  • Language English
  • Countries Australia
  • Publisher New Holland Publishers
  • Imprint New Holland Publishers

Publishers Text

At the Melbourne Age Good Food Guide Award 2007, The Press Club was awarded two prestigious chef hats and awarded Best New Restaurant in Victoria. The elegant Press Club has become one of Melbourne's most popular venues. George's molecular gastronomy has seen him become a much talked about chef in the international cooking circuit. This is the book of that restaurant: exciting, full of color with beautiful recipes.

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