One of Australia’s favourite chefs, George Calombaris, has teamed up with leading homewares brand, Salt&Pepper, to create a brand new cookware collection. Called GREEK, (what else?), it will have you set for summer and beyond.
Inspired by his Greek heritage, George says:
“I WANTED TO DEVELOP A RANGE OF COOKWARE THAT ALLOWED FOR HEALTHY COOKING, SO WE NEEDED TO FIND A SUPERIOR NON-STICK COATING. THE COLLECTION ALSO NEEDED TO HANDLE THE WEAR AND TEAR OF MY KITCHENS – THEY NEEDED TO BE ABLE TO TOUGH IT OUT!”
To try a taste of GREEK for yourself, indulge in this delicious Prawn saganako ouzo Tomato sauce
3 tablespoons extra virgin olive oil
1/2 brown onion, diced
2 cloves garlic, chopped
1 clove star anise 30m1
Ouzo 4 ripe tomatoes, roughly diced
1 tablespoon fresh tarragon, chopped 100m1 thickened cream
8 prawns, shelled and deveined
100g crumbled Dodoni feta Picked tarragon leaves, for garnish
- In a 24cm Greek non-stick sauté pan, sweat off onions, garlic, and star anise in half of the extra virgin olive oil until soft.
- Deglaze pan with ouzo, then add the tomatoes and tarragon.
- Cover pan with lid and simmer for 10 minutes. Remove the lid, add cream and bring to a boil.
- Remove from the heat, blend with a stick blender until smooth, and season to taste.
- Preheat oven to 220°C fan forced.
- Heat a 24cm Greek non-stick fry pan over a medium to high heat.
- Add the remaining extra virgin olive oil and cook the prawns for 1 minute.
- Remove from the heat and turn the prawns over.
- Spoon sauce over the prawns, sprinkle with crumbled feta and bake for 8 minutes, or until feta starts to turn a golden brown.
- Serve with some freshly torn tarragon over the top.