by George Calombaris
Editor: Penguin Books Australia
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Far from his kitchen restaurant what George Calombaris really loves to cook is food that he grew up with food that is made with love and designed to be sharedIn his exciting new cookbook, George shares his enthusiasm for all things Greek, adding modern timbre settings to his adventurous culinary spirit of traditional recipesThis traditional Greek cuisine, but not as you know itGeorge created dishes that you know and love, and gave them a modern touchYou can start with a baklava cocktail, moving on dishes such as taramosalata pop-corn, ouzo soaked in cucumbers, slow cooking lamb and miso eggplant souvlaki and shrimps saganaki tortellini with tomato and mustard seeds in vinaigretteAnd finallyGreek waste
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