Tasting Australia Festival in Adelaide through the eyes of Joe Grbac

A short flight to Adelaide and George and I were straight into it. We had a demonstration lined up where we had the pleasure of spending 3 hours with 12 lucky people who loved cooking. There were mothers, daughters, 2 gents from Singapore who had flown in that morning. George and I had a planned a canapé feast to start including salt and vinegar mussels and prawn kalamaki. The star of the day was the wonderful dry aged grass fed beef rib from a local producer, delicious! We went through some other basics like potato mash and a simple fennel salad.

Onto the dinner at the Lion Hotel, a rematch of sorts, Hellenic vs the Press Club, traditional vs modern. We ran this dinner as part of the food and wine festival this year and the contest was a draw. We did a 6 course menu with a classical Greek dish from to which I responded with a modern version. After each course we invited the 100 guests to vote which version they prefered. Course one dolmades trav takes out the honours Hellenic 1 nil. Course 2 saganaki, ours was a kefalograviera consommé, and tortellini filled with peppered fig puree and panfried haloumi cheese, I thought I had this one in the bag, oh no trav won again. 2 nil, I’m nervous now. Course three patzari, my most difficult to modernise, I did a Santorini vinegar and beetroot jelly, with dill scented labne and smoked oats, no way – trav’s won three in a row, could it be a clean slate? Next course was calamari, I didn’t think I could win this one, not against poached calamari and fennel salad. Ours was a squid ink cracker with calamari sand and a calamari jelly, bang they were small but finally we got one on the board, scores are 3 / 1. Next lamb course, how do I beat a lamb souva??? Well a dish that is currently on the menu at The Press Club is a modern interpretation of the lamb souva, there is seared shaved lamb loin, pita bread puree, yogurt whey, potato glass, crispy parsley to name a few elements, yes 3/ 2 the press club making a comeback. Last course risogalo, every yia yia’s favourite. Black venere rice pudding, jasmine rice espuma, coconut marshmallow, crystallised walnuts yes 3/3 even stevens, for the second time running the dinner was a draw. Is there a rematch on the cards? Of course

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Heston Blumenthal at The Press Club

Thursday 10th May was a night that I will never forget; to say Heston is an idol is an understatement.

I brought my Big Fat Duck Cookbook in for him to sign, as did 7 of my chefs to whom Heston is also an idol. His impact has changed the way that we look at and appreciate food, and the impact of secondary senses such as smell, sound and childhood food memories. If you haven’t experienced Heston in full flight, check him out.

To host him in our humble Melbourne restaurant was an absolute pleasure, he was a gentleman as well as an inspiration – Joe.

Meet George at the Melbourne Good Food & Wine Show

From Friday 1st June the Good Food & Wine show rolls back into town with George Calombaris once again in the Fisher & Paykel Celebrity Theatre.

This year see George as you’ve never seen him before as he presents his life story through food. An intimate experience where you will see George demonstrating his craft as he takes you on a journey through his life in an entertaining and inspiring show. Book now via Ticketek for $5 off you tickets to George’s Celebrity session ‘The Tree of Life’ use GEORGE as the code word.

While you are there, meet George in the intimate setting of the Private Dining Room - a unique and sophisticated VIP experience. George will be presenting a three course meal and there will be time for you to discuss his menu and any other questions you may have. Tickets are still available