Exploring the Greek Cuisine with George Calombaris + David Tsirekas

The bustling Hellenic Republic forms part of The Press Club Group, a burgeoning conglomerate of restaurants. Apart from the association with celebrity chef George Calombaris, these restaurants, have at least one other feature in common – their almighty banquets which give diners the opportunity to indulge in mammoth quantities of delicious food. 

Gastrology recently joined David Tsirekas and George Calombaris at Hellenic Republic where the pair took guests on a journey exploring Greek Cuisine.

The Greek inspired dinner featured Travis McAuley and Hellenic’s two head chef’s, Alex Xinis and Arron Lynch alongside David Tsirekas and George Calombaris. The result (as expected) was a mouth-watering banquet gastronomical proportions.

Tarama churros, lathalemono - David Tsirekas

The Tarama churros were addictively good. The rigid-edged doughnuts had a nice outer crunch and were appreciatively not drenched in oil. 

Ouzo cured ocean trout, Jerusalem artichoke, Cucumber - Aaron Lynch

The cured salmon which was wonderfully complemented Jerusalem artichoke was a vibrant dish which showcased fresh flavours that were light and appetising. 

Smoked bone marrow, beetroot, feta, horseradish - George Calombaris

The Smoked bone marrow was a well formulated dish of bold and vibrant flavour combinations showcased the culinary potential of Greek cuisine. The luscious bone marrow paired exceptionally well with the creamy feta and slightly tart beetroot and earthy horseradish to produce perfectly balanced flavours. 

Kefalograviera saganaki - Alex Xinis

One of Hellenic Republic’s signature dishes and understandably so. The marriage of salty pan-seared Kefalograviera - a robust sheep milk cheese originating from Greece - with sweet caramelised figs was an unbeatable combination. With the added textural kick from the chewiness of the cheese, this dish was a highly addictive appetiser.

Sheftalies, tahini, yoghurt, caper leaves - Travis McAuley

The Sheftalie was amazingly rich in flavour and was perfectly counterbalanced by the tartness of the yoghurt and the freshness of the caper leaves. 

Seafood kokoretsi, skordalia - David Tsirekas

The eye catching Seafood kokoretsi’s  combination of the crispy kataifi pastry and the fresh tender seafood was a textural delight.

Tartare of tuna with all its frills, prawn crackers - George Calombaris

The tuna was decadently spiked with a tart mixture and served with refreshing herbs. It was a pleasant and innovative variant of the classic tuna tartare. 

Melizanosalata - Alex Xinis

A celebration of eggplant which made use of the differing textures of eggplants. Most notable was the melitzanoslata dip which boasted a beautiful smokiness which was further enhanced by the ample use of garlic.

Duck and quince - David Tsirekas

The slices of duck breast were cooked to perfection, allowing the rich flavour of the duck to transpire.  The sweet and sticky quince provided the crowning element of luxuriousness to a wonderful dish.

Wagyu tongue and flat iron kalamaki - Travie McAuley

The skewers were sufficiently seasoned and flavoursome, and boasted a lovely outer charring.

Lahanosalata  - Aaron Lynch

Aaron Lynch’s take on the Lahanosalata, a traditional, classic winter salad in Greece was outstanding. Full of flavour and robust textures, it was a delicious accompaniment to the proteins. 

Touloumba, warm rosewater custard, honeyed walnuts - David Tsikeras

“Magnamopolous” - Greek yoghurt ice cream, caramelia, mastic, fruit - George Calombaris

Our dinner concluded on a decadently sweet end with a duo of desserts. The Touloumba was traditional and heart-warming while the “Magnamopolous” was a modern take on the humble ice cream stick. Both were superbly made and absolutely moreish.  

An exciting night featuring 5 outstanding chefs, the evening was certainly a memorable journey through the exciting paradigms of Greek cuisine. 

Gastrology bloggers dined courtesy of Made Establishment.

Greek-Cretan banquet @ Zimari

Gastrology bloggers dined courtesy of Zimari.

Zimari offers a diverse culinary trip for those wanting to explore Greek - Cretan cuisine in Melbourne. The menu takes you through an array of the island’s traditional cuisine using time honoured techniques and flavours.

Zimari opened its doors last November and is owned by Yiannis Malindretos and his partner Melanie Raman, and is already (not surprisingly!), a neighbourhood favourite.

Warm garlic pita bread with oregano and olive oil, served with smoked eggplant dip, tzatziki, caviar roe dip and beetroot dip.

Our feast began with warm pita bread served with an interesting caviar roe dip; smoked eggplant dip , beetroot dip and tzatziki. These dips of bold and vibrant flavour combinations were each well formulated and delicious. 

Dakakia 

Cretan bruschetta with mizithra cheese and crushed tomato

The dakakia was a cracker. Made from crisp bread topped with chopped tomatoes, crumbled mizithra cheese and dried herbs and drizzled with olive oil and sprinkled with salt and pepper, the dakakia was a perfectly light appetiser.

Ouzo prawns sautéed prawns in garlic, lemon, ouzo and avocado

The dish of Ouzo prawns were our favourite dish of the night. The prawns were very fresh and the garlic, lemon and ouzo provided punchy fragrant flavours while the avocado imparted a luxurious and rich touch.

From left: Spanakoptia – homemade pastry filled with spinach and mizithra cheese; Greek salad - lettuce, tomato, cucumber, pepper, onion, feta and olives

Spiced pulled pork, chickpeas coleslaw

The spiced pulled pork boasted a lovely and unique flavour. It was beautifully tender, courtesy of being slow cooked and was accompanied by a wonderfully fresh chickpeas coleslaw.

Beef cooked in red wine with pumpkin mash

Baked lamb - lamb marinated in orange juice and wine, served with oven potatoes

The outstanding baked lamb was expertly prepared. The lamb meat was incredibly tender and full of flavour. The perfectly baked oven potatoes were a more than willing canvas for the decadent flavours which we found both complex and interesting.

Sikalaki gliko (greek fig spoon sweet) and Portokalopita (orange and syrup cake with filo and yogurt)

Zimari’s rendition of the classic portokalopita was superb - crispy, syrupy, custardy and paired with sikalaki gliko enveloped in thick, creamy Greek yoghurt. It was a refreshingly zesty dessert that was made even better when paired with a couple of shots of Mastic Skinos.

Zimari pleases with simple foods, meticulously prepared with love. 

Location: 268 High Street, Windsor

Phone: 03 9529 7894

Link: Facebook 

Cuisine: Greek, Breakfast, Bar & Grill