I've gushed about Food Safari before, but is it okay if I gush a little more? Food Safari is a show about international cuisines that somehow manages to perfectly capture what it is to eat and cook in Australia. We don't have any unifying culinary tradition, but what we do have is a diverse range of high quality produce, and people of every background who are proud of their culture. There are the douchebags among us that would demand we all assimilate into one big ball of bland, but there's something pretty cool about the old Italian woman who is able to live and work here for 45 years but still has to speak to me in very broken English with her son translating. The fact that you can get away with it and still be part of a large, supported, mainstream community and not be marginalised is an achievement, and we're better for it.
The Greek community is huge in Australia. Melbourne is in fact noteworthy for having the largest Greek population of any city outside of Athens. It's not surprising that Melbourne is where you will find George Calombaris and his three restaurants. His flagship Press Club is famous for its modern Greek food, but he's not averse to slumming it.
This dish is more homestyle: neck of lamb braised with yoghurt & onion until, sliced and chargrilled, and served on white bean skordalia with a parsley and fennel salad. If it sounds finicky don't be put off, it's actually very simple. It's a great dish (I would however make the braise both sweeter and saltier next time) and an excellent way of serving front and center an otherwise tough cut of lamb. The standout though is the white bean skordalia which is pleasantly tart and full of flavour. I used a couple of spoonfuls with dinner, and scooped the rest up with crusty bread for lunch the next day.
Get the recipes and videos at the Food Safari website:
* The keen-eyed will notice that my fennel & parsley salad has fennel seeds in place of fresh fennel. This last-second substitution was necessitated by a dodgy fennel bulb