You’re hot then you’re cold…

George Calombaris lunch

Good Food & Wine Show, Sydney

Lunch with the best table of random people from all over the world…literally, that love food - Caz, Sam, May, Erica and Dan

Amongst the hustle and bustle of a busy Saturday at the Good Food and Wine show, there were beautiful long white tables ready for us to experience something a little extra special for lunch. George bought his head chef Reuben Davis from The Press Club with him and was SO involved with the cooking of all our food, and also presented some dishes himself to us. He took the time to take photos with all four tables.

We started with “Hot and Cold” Octopus, Fava, Caper Leaves, the “Cold” was first served on huge blocks of ice, skewer style. Started the lunch off with that theatrical aspect we love about the Press Club. This dish is a new dish on the menu at the restaurant so it’s nice to experience in our home town of Sydney. Onto the “Hot” which was chargrilled style in a sweet, saucy thick sauce.

Next was the main and the highlight of the lunch, Short Rib Pastourma, “Bi Product of a Greek Salad” the idea behind Bi Product is using the offcuts of the vegetables you wouldn’t normally use. The Short Rib was absolutely melt in your mouth amazing!! Definitely the best Short Rib i have ever had, absolutely loved this dish.

To finish we had “Jimmy Grants” Baklava Choc Top, which George did a cooking demo of previously that day on the main stage. This was a huge serving and had hints of caramel and ginger throughout the Choc Top then an explosion of caramel down the bottom of the cone. They were packaged in plastic which kind of went against the whole “Bi Product” thing. 

We were the last to leave as our table as it was full of such great humans, mum and daughter from Scotland who used to get their shoes stolen from gypsys, a lovely lady from Venezuela who watched Masterchef au from there and a friendly couple who lived in the heart of the city. What we all had in common is we loved food!! Food brings people together. Thanks for a lovely lunch guys.