MALOUF
Greg Malouf has inspired a generation of young chefs and transformed the Melbourne restaurant scene with his passion for the flavours of Lebanon, Syria, Morocco, Turkey, Persia and Egypt. His dishes capture the essence of the Middle East but are presented with contemporary flair. “I’ve always wanted to cook food which for me captures the essence of the Middle East and expresses it in the best Western tradition,” he says.
Greg was an Australian of Lebanese descent who has drawn on his classical cooking training; his work in Italy, France, Austria and Hong Kong; his travels in the Middle East; and his Lebanese heritage to create a style of cooking that has become known in Australia as Modern Middle Eastern food. At a satellite of restaurants around Melbourne, alumni of Greg’s kitchen were bringing his inspiration to bear on their menus—and strongly influenced modern food in the city.
Ingredients such as sumac, pomegranate molasses, preserved lemons, orange blossom water, haloumi and kataifi• pastry, and spice blends such as ras al hanout and za’atar were the currency of his menus (and are sprinkled through more mainstream restaurant, bistro and café menus across the city and, increasingly, the country). The dishes they appear in, are exotic and Middle Eastern but vibrant, modern and Australian at the same time.
With his ex-wife Lucy Malouf, Greg has written nine books. Each has been widely-acclaimed and praised for showcasing the traditional ingredients and dishes of the region while also offering a window on Greg’s unique modern Middle Eastern cuisine.
Paula Wolfert, the San Francisco-based food author, has said of Greg’s work: “I’m sold on him. I don’t know of any other chef that can match Greg Malouf’s versatility and talent who is working in the medium. … I like his swing back and forth between old and new and his sensitivity with spices is especially brilliant ... I say this because I cooked through his latest book. He is a brilliant chef. I like the way his food plays with my head.”
