Fusion from George Calombaris
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George Calombaris: Hoping to share a few secret cooking tips
Popular MasterChef judge and Australian celebrity chef George Calombaris will be in Colombo this week curating two exclusive dinners for Colombo’s foodies with his trademark authentic Greek cuisine combining the freshest ingredients, with the use of creative flavour pairings and timeless presentation.
Special ingredients have been shipped in from Greece and Australia, to be featured in George’s custom-made menu. A fine array of popular local ingredients has also been sourced for the highly-anticipated dinners. Those with a love for gourmet dining and fine culinary experiences will be able to book their place at the exclusive dinners to be held on June 9 and 10. The evening will entail cocktails and hors d’oeuvres, followed by a Q&A session with George and a 5-course meal, curated by George himself at the Atrium, Cinnamon Grand Colombo.
Commenting on the menu that he has put together for the occasion, George Calombaris said: “The dinner menus that I curated for my visit to Sri Lanka, will feature some of my favourite ingredients and preparation techniques. I’ve tried to combine classic and contemporary Greek elements with an array of well-loved local ingredients such as tea and an eclectic fusion of spices, to put together a culinary experience that is entirely distinct. I look forward to sharing my love and passion for food and cooking with Colombo and hope to share my insights and a few secret cooking tips with those that attend the dinners.”
To kick start the evening, George’s first course will include a mouthwatering starter of raw fish, premium cashews, cucumber, coconut water, pickled cucumber and local herbs. Golden (French) shallots and Hamachi/yellowtail kingfish have been sourced for the dish, cleansing the palate with a mix of refreshing and delicate flavours.
For the second course, George’s menu will feature variations of beetroot, dashi yoghurt, onions and a peanut praline. The ingredients will be served, smoked in tea, pickled, raw and roasted to offer a tantalising array of textures with every bite. Drawing inspiration from Sri Lanka being a tropical island, with ample access to the finest seafood, George’s third course will feature Prawns kataifi and black tea tarama, which will be served in paper and eaten by hand to provide guests with the opportunity to truly engage all of their senses throughout the dining experience.
For his fourth course, George will present tea bastorma spiced short ribs, (imported from America and Australia) served with a variety of radishes of different varieties and feta roti. The Dodoni feta used in this dish will be sourced from Greece and is a key ingredient in many of George’s culinary masterpieces. The dish will include a blend of spices such as fenugreek, coriander, cumin, paprika and juniper, that will all seamlessly complement each other and bring out the taste and flavours of the juicy, decadent ribs.
Bringing the dining experience to a close, a beautiful and intricate dessert platter featuring tea panna cotta, milk ice cream, guava granita and wild rice crunchies will be served, enabling guests with a sweet tooth, to indulge in the ultimate combination of rich and wholesome flavours. The rich milky undertones of the ice-cream and tea panna cotta will perfectly complement the crunchy texture of the other elements in the dish.
George Calombaris is being hosted by Cinnamon Life and tickets for the elite dinners will be priced at Rs. 25,000 per person (all inclusive). For reservations, contact +94 71 711 8111.