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New Middle Eastern Food with Greg Malouf at the Ottoman

By johnboy - 2 September 2011 0

book cover

Paperchain bookstore brings word of an event sure to get foodies mouths watering.

Greg Malouf and the Ottoman chefs will be preparing a feast of dishes from Greg & Lucy Malouf’s new book “Malouf – New Middle Eastern Food” which is due for release in October.

Places are limited and booking is essential.

To book, choose one of the two ticket options on our website:

Click here to purchase Greg Malouf Tickets

Payment can be made over the phone, via our secure online shopping cart or in-store.

About the book:

Greg and Lucy Malouf offer a must-have collection of their delicious recipes. Middle Eastern food is one of the oldest and most sophisticated cuisines in the world. It’s a cuisine that is subtle, elegant and alluring, using exotic spices such as saffron and cardamom. The book is divided into chapters such as Soups, Dips, Small Plates, Large Plates, Bakery, Sweet and Larder, making it easy to find the recipe you’re after. Discover the joy of Middle Eastern cooking for yourself with the mouth-watering recipes that Greg has created for the home kitchen, as he mixes centuries of tradition with modern techniques and flavours for both the home cook and experienced chef. With over 300 recipes included, this comprehensive recipe collection is sure to become a classic.

About Greg Malouf:

Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with the flavours of his heritage. His dishes capture the essence of the Middle East, all presented with exciting contemporary flair.

Greg was born in Melbourne, Australia of Lebanese parents and after serving his formal apprenticeship in several of Melbourne’s finest restaurants, he went on to work in France, Italy, Austria and Hong Kong.

Drawing on his cultural heritage, his European training and extensive travels, Greg has forged a unique style of cooking that has become known around Australia as ‘Modern Middle Eastern’.

Since 2001 he has been executive chef at Melbourne’s Mo Mo restaurant, and under his direction the restaurant has won awards and critical acclaim from local and international critics alike.

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