Spoon HQ

Thursday, February 01, 2007

Saha: A chef's journey through Lebanon & Syria

Greg Malouf introduces his latest awarded winning book
and inspires a Middle Eastern feast

Sunday 11th March 2007
Morning Workshop & Lunch

Stopping off in the UK for one week before returning to Australia to oversee his restaurant Mo Mo’s relocation to a spectacular new site within Melbourne’ s Grand Hyatt Hotel, Greg Malouf will be recounting his adventures, demonstrating his techniques and sharing his expertise at Petersham Nurseries on Sunday 11 March. As executive head chef at Mo Mo in Melbourne, Greg has acquired an impressive local following. Mo Mo, his restaurant consultancy and his catering company - Malouf’s Mezza - have cemented his reputation as a leading authority on Middle Eastern cuisine.

As an author, Greg is recognised for his ability to sow a contemporary seed into recipes that often start out as a culmination of centuries of Middle Eastern tradition. His books, written with co-author Lucy Malouf, include ‘Moorish: Capture the flavours of Middle Eastern cooking’, ‘Arabesque: Modern Middle Eastern food’ and now ‘Saha: A chef’s journey through Lebanon and Syria’.

Growing up in Australia, the child of Lebanese parents, Greg found inspiration in the food of his ancestors. The tradition and essence of the ancient Arabic dishes, which as a child he watched being prepared, prompted his journey through the Middle East. With Lucy at his side, he embarked on a quest for traditional dishes and along the way, gathered not only recipes but magically evocative tales and anecdotes from a host of colourful characters. The book follows Greg’s adventure through his exotic past and, inspirationally, details his growth as a chef at the same time. In 2006, the book won the Gold Trophy for best food book at the Gourmet Voice food media awards in Cannes, France. It also scooped the coveted Grand Prix award, considered the festival’s ultimate accolade.

Greg will spend the morning of the 11th talking us through the book, his inspirations and his cooking style as well as demonstrating some of his most intriguing dishes such as Bedouin spinach, lentil and lemon soup or the Mediterranean red mullet cooked with golden spices.

During the afternoon there will be a Middle Eastern lunch, inspired by Greg, prepared by Skye Gyngell and her team and served as a feast. Tickets for the workshop and lunch are sold separately. A combined ticket is also available.

Bookings can be made for either the workshop or the lunch or both.

Workshop 10.30am (for 11am start) – 12.30 pm: £40
Lunch: 12.45pm £60
Combined ticket Workshop & Lunch: £80

Please refer to the website http://www.petershamnurseries.com/ or call 020 8605 3627 for booking information.


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