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The Weekend Neos Kosmos : 19 November 2016
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 19 NOVEMBER 2016 11 FOOD FOR THOUGHT much experimentation is involved? We get inspiration by many things, including our tradition and classic recipes, i.e. re-invention of the classic pastitsio dish or based on unique local products, such as the Greek bougatsa that we combine with white chocolate − an unusual combination that strangely enough works very well together! Experimentation is a vital process in the creation of new dishes and the re-invention of classic ones. Sometimes experiments come successful easily but sometimes − actually most of the time − it takes a lot of effort and testing for a dish to appear on the menu. Do you have a signature dish that you are particularly known for? Our Greek salad is one of the signature dishes that never leaves our degustation menus. It's the traditional taste of a Greek salad, i.e. tomatoes, cucumbers, feta cheese, oregano, capers, but in the form of a white 'granita' sorbet! How much has Greek cuisine evolved over the years? Hopefully a lot and we would love to believe that we have contributed to this evolution even for a bit, by spreading the local cuisine and our point of view of modern Greek cooking. There seems to be an artistic approach to each dish. Are you a ‘food artist’ and where do you get your inspiration from? We definitely look at food as an edible form of art! Aesthetics play an essential part in making a new dish. But we draw inspiration from everywhere and everything. For example, a new dish in our menu is Funky Gourmet 'ntolmas'. This plate was initially inspired by the classic Greek recipe but its presentation is very much influenced from the Scandinavian naturalite and aesthetics. What types of wines do you stock in the restaurant and do you support Greek produce in food and wine? We really appreciate the evolving Greek wine industry. Many local producers have presented very interesting wines of unique Greek varieties, such as white assyrtiko and red mavrotragano from Santorini or xinomavro from Naoussa region, or agiorgitiko from Peloponnese. But we love wine from many different regions of the world. Who can resist a French barrel-aged good Burgundy, or a full-bodied bin from California? If you haven't had the chance to experience the incredible menu that Funky Gourmet has to offer and you are not planning a trip to Greece any time soon, you don't need to worry. Funky Gourmet is coming to Australia to be part of the OMG (Oh My Greek) Week Festival in Melbourne which will be hosted by our own Greek Australian chef, George Calombaris, from 21-26 November.
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26 November 2016