Masterchef judge, George Calombaris demonstrates his recipe for a classic Greek dessert, Galaktoboureko served with a saffron syrup and liquorice ice cream.
See how easy it is to whip up this delicious dessert in George’s favourite piece of kitchen equipment, his Thermomix ®, which he uses in his kitchen and all his restaurants.
Says George, “I’ve used Thermomix ® for years, both at home and in my restaurants. The precise temperature and speed settings allow me to be in complete control, even when I’m creating delicate mousses and emulsions. As a chef I’m always striving for perfection, the Thermomix ® allows me to get very close.”
Visit Thermomix ® Recipe Community to view the recipe or via this link
George Calombaris has been awarded more accolades for his work than most receive in a lifetime. Alongside fellow chef Gary Mehigan and food critic Matt Preston, George brings the passion and fire to the MasterChef Australia judging panel.
Before joining the MasterChef Australia team, George had been voted as one of the Top 40 Chefs of Influence in the World by Global Food & Wine magazine. An internationally successful restaurateur, George owns five restaurants in Melbourne. His flagship Melbourne restaurant, The Press Club, was awarded The Age Good Food Guide’s Best New Restaurant 2008, with George named Chef of the Year 2008. In 2013, George closed and refreshed The Press Club and re-opened it as a fine-diner 34-seat dining experience like no other.
The Age Melbourne Magazine placed George on its list of the Top 100 Most Influential People in 2008.
Along with his many restaurants, George has found time to write a number of cookbooks, including Greek Cookery from the Hellenic Heart, and Your Place or Mine with fellow MasterChef Australia judge Gary Mehigan.