SHOP

Forty-three ingredients, eighty-six recipes and two of Australia's best-loved chefs trading skills and comparing talents.

Go behind the scenes and into the kitchens of George Calombaris and Gary Mehigan. Discover their favourite ingredients – from saffron to salmon – and the art of pulling together unforgettable dishes. Learn the techniques of two consummate professionals and MasterChef Australia  judges: the art of making a great souffle, melt-in-the-mouth ravioli and the perfect panna cotta. Then join the boys at home as they reveal the simple pleasures of family favourites given a restaurant renovation, such as hearty braised beef and chocolate mousse.

Inspiring, instructive and loads of fun, Your Place or Mine? celebrates good produce, great cooking and a legendary kitchen friendship.

Maha Middle Eastern Home Cooking showcases the dishes that have inspired Shane to cook. Featuring some of your favourite dishes from Maha, with this cookbook you can dine like a Sultan in your own home.

In their second cookbook together Gary & George show us how to master some of the great cooking challenges, believing that the first step to perfecting your dishes is knowing the simple tricks of the trade.

Georgie Porgie is the latest cookbook for George Calombaris. Aimed at kids aged 8 - 80, Georgie Porgie contains recipes for all the dishes that George loved when growing up. Some of the recipes are really simple, and some more complex - perfect for those of you who want a bit more of a challenge. Georgie Porgie is designed to be shared as a family - so get cooking!

In his latest book, Greek Cookery from the Hellenic Heart, George returns to the traditions of Greek food. This book is a very personal account, as George introduces his family and the culinary influences that inspired him to be the great chef he is today. Learn some of the secrets behind classic Hellenic cooking and feel George’s passion for keeping his cultural culinary traditions alive. This book is Greek cuisine at its best.

The Press Club opened in 2006. It was the first Modern Greek restaurant that Australia had ever seen and warmly embraced. The Press Club is about traditional Greek cuisine, refined with a modern twist. The restaurants local success prompted an international renowned cookbook. In this book he brings his Greek Heritage, his years of working around the world cooking dishes and working with different flavours together with his classical cooking style. From Ouzo Inspired drinks and dishes through to mezedes, the famous Greek appetizers and main dishes, unique salads and sides to superb desserts that only George can create.