Get summer started with a GREEK feast

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!”




See George Calombaris at Eastland Saturday 22 October from 11am where he will demonstrate some of his favourite GREEK recipes.

Plus pop in to Harris Scarfe Eastland at 1pm to see George, discover the new GREEK range of cookware and win exclusive prizes.




To try a taste of GREEK for yourself, indulge in this delicious Prawn saganako ouzo Tomato sauce

Serves 4

  • 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

Tomato Sauce

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.