Tasmanian MasterChef star Philip Vakos flew from Melbourne yesterday to show off some of his culinary skills at the Estia Greek Festival at North Hobart.
Vakos has been putting his skills to good use at his uncle’s restaurant in Melbourne for the past few months. He will soon have a restaurant of his own to complete his dream of becoming a chef.
“I don’t want to give too much away but plans for my own place are underway and will come to fruition very soon,” Vakos said.
Aromaellas, which translates appropriately to “the flavour of Greece,” will open in the Melbourne suburb of Kew in May. It will offer traditional Greek food, much like his grandmother used to make.
“It’s the food I know the best and what I personally love to eat the most. But I will be putting my own spin on some Greek classics,” he said.
Patrons at yesterday’s festival got a sneak peek at Aromaellas’ signature dessert a creme-brule, with candy-rose petals, pistachios and saffron syrup.
“It’s delightful it’s the sort of dish that everyone can enjoy, regardless of what sort of desserts they like,” Vakos said.
And while the new restaurant will be in Melbourne, Vakos hasn’t forgotten about his home state.
“Tasmanian produce will feature heavily on the menu I’ve already got plans for some Tasmanian saffron, some Huon mushrooms and, of course, some Tasmanian wines,” Vakos said.
“Tassie produce is the best in the country.”
(source: the mercury)
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