Chef and entrepreneur George Calombaris is going from strength to strength, with the recent opening of his fourth Jimmy Grants.
The casual yet stylish Greek eatery opened in Richmond last month and, according to the chef, is his “best yet”.
It’s designed to feel like his grandparents’ first home after they migrated to Australia in the 1970s.
“We’ve even got vintage wallpaper and all the framed pictures hanging in the hallway,” said Calombaris.
To celebrate the new location, four new items have been added to the menu, including a gluten-free souvlaki and what Calombaris describes as “the crazy-good” Mr Whippopoulos – a chocolate baklava soft serve to satisfy your sweet tooth.
In the midst of opening his new store as well as co-hosting MasterChef, the 36-year-old has also managed to find time to pen a new cookbook.
Fittingly titled GREEK, the soon-to-be-released collection of recipes is an homage to the chef’s upbringing, sharing the food he grew up with, along with his enthusiasm for all things Greek.
In true Calombaris fashion, you can expect traditional recipes, but with a modern and adventurous twist – Baklava cocktail anyone?
Or how about taramosalata popcorn, ouzo-soaked cucumbers, slow-cooked lamb, miso eggplant souvlaki and prawn saganaki tortellini with tomato and mustard seed vinaigrette?
Amongst all those, Calombaris has included one recipe that he holds especially dear to his heart: his grandmother’s doughnuts.
“Sunday afternoons were extra special because we gathered at my yiayia’s house to make doughnuts. It was my favourite family ritual, and I keep the same tradition alive with my own kids,” he said.