George’s Meze, Subiaco

I had seen George’s Meze on Instagram quite a few times and thought it looked very appealing. So when I had a voucher from Dimmi we decided to use it for lunch at George’s Meze.

As I had heard it was very popular, I decided to book for lunch. As we were driving through Subiaco it looked like a ghost town. It was 1 o’clock on a Saturday and it was deserted. It has been a while since I’d been to Subiaco but I was really surprised.

Parking was easy to find, directly opposite there was a large parking area and there was some street parking in the area as well. The outside of the restaurant was charming, painted in the iconic blue of Greece. Although it was cold today I could imagine sitting outside on a spring or summer afternoon, sipping a few wines and watching the world go by.

George's Meze - Interior

When we entered I was again surprised to find there was only one other couple dining and while we were there no one else came. We were told we could sit wherever we liked so chose a table near the window. It was lovely and warm inside and the sun was shining outside.

The menu consisted of the normal a la carte menu, offering meze or individual mains.  There was also a special lunch menu on offer. Meze is sort of a collection of finger foods. I guess you could say it is the Greek equivalent of tapas. The word “meze” can mean taste or a small snack. Served with ouzo or wine it can be a main meal.

There is such an assortment of dishes that can be served as meze. Very popular is grilled bread, kalamata olives and feta cheese. Dips like tzatziki and hummus are also served with pita or grilled bread. Seafood is a favourite, octopus, squid and grilled fish.

We decided to start with bread and dips. You could have a choice of two dips so we chose tzatziki and hummus. This plate also came with olives and feta cheese. Everything was delicious but the tzatziki was a stand out. It was so tasty and refreshing. I also loved the feta.

George's Meze - Bread and Dips

For mains we chose from the special lunch menu. I couldn’t pass on the lamb shishkebab and Claude chose the sizzling prawns. Both plates were reasonably priced at $19.50 – $22.50 and a very decent size. My shishkebab came with really tasty wedges. The lamb was tender and the salad refreshing. Claude enjoyed his dish which came with the prawns sizzling in a cast iron pot. They were accompanied by a greek salad, riceand some bread to sop up the delicious oil.

George's Meze - Lamb Shishkebab

George's Meze - Sizzling Prawns

We still had room for dessert so we both ordered the baklava. This was again a decent size. The only disappointment was it was a little firm as if it had been in the fridge too long. However it was very tasty.

George's Meze - Baklava

Throughout the meal the service was friendly and efficient. I definitely can see us returning in finer weather to dine outside and try a few of the small dishes.

George's Meze - Baklava 1
George's Meze Cafe Bar & Restaurant Menu, Reviews, Photos, Location and Info - Zomato

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Spaghetti and Meatballs

Spaghetti and meatballs

When my girls were little, dinner time was a nightmare. I could never get them to agree on any meals, except ones that included pasta. Spaghetti and meatballs were a particular favourite because they could choose to have more of either the pasta or meatballs.

This recipe has been adapted from how my darling MIL taught me to make them. If you don’t like pork you can use all beef, just adjust to suit your taste. I’ve tried different ways, including soaking the breadcrumbs in milk, but I’ve found this recipe to be the easiest and most reliable.

Spaghetti and Meatballs
Spaghetti and Meatballs
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Spaghetti and Meatballs
Spaghetti and Meatballs
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Ingredients
Meatballs
Sauce
Servings:
Instructions
  1. Place the mince, breadcrumbs, parsley, cheese and egg in a large bowl and mix with a fork or using clean hands. Add salt and pepper to taste and mix through. If the mixture seems too dry, you can add an extra beaten egg. Roll into balls around the size of a golf ball and place on tray, ready for frying.
  2. Pour enough olive oil into a frying pan so as to shallow fry the meatballs. Cook them in small batches, to keep the oil temperature from dropping, and brown them all over.
  3. Remove each batch and place on paper towel to remove some of the oil.
  4. To make the sauce fry the onion in the 1 tbsp of olive oil until translucent. Add the garlic and quickly fry taking care not to burn the garlic. Pour in the wine and simmer until it disappears. Add the passata. Simmer for around 30 mins then add the meatballs. Simmer for at least another 30 mins or until the meatballs are cooked through.
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Spicy Roast Pumpkin and Potato Soup

As soon as I feel the temperature drop slightly, it’s overcast, and I can pretend it’s winter, the first thing I do is get a pot of soup on the stove. Today I decided it called for Spicy Roast Pumpkin and Potato Soup. Unfortunately, as the day proceeded, it did get brighter and warmer but I wasn’t going to let that stop me, plans had been laid.

Finished Soup

This soup is truly delicious, my daughter, Bec, gave me the recipe quite a few years ago and since then it could have been tweaked slightly and feel free to do the same. The amount of chilli, fennel and thyme for example is totally a matter of taste. If you don’t like the heat, tone it down. Some people don’t like fennel, I really can’t understand this, but you can leave it out or substitute something you love. It’s very versatile.

Because you roast the vegetables they develop a slight crust, so when they are blended there may be little flecks of brown through the soup but that is just caramelised goodness. There is no need to chop the onion too finely as you will be pureeing it later. On this occasion I used dried thyme, because my plant had died and there is no way I’ll pay $4 for a bunch of thyme at the supermarket, and it still turned out tasty.

Spicy Roast Pumpkin and Potato Soup
Spicy Roast Pumpkin and Potato Soup
Print Recipe
Servings
4 serves
Servings
4 serves
Spicy Roast Pumpkin and Potato Soup
Spicy Roast Pumpkin and Potato Soup
Print Recipe
Servings
4 serves
Servings
4 serves
Ingredients
Servings: serves
Instructions
  1. Preheat oven to 200°C. Place the pumpkin on one side of a baking dish and the potato on the other then drizzle both with a little of the olive oil. Sprinkle the pumpkin with dried chillies and fennel seeds and scatter the potato with thyme leaves, then season both vegetables with salt and pepper. Bake pumpkin and potato for approx. 35-40 minutes or until golden and cooked through.
    Raw Vegetables
  2. Heat a large saucepan, add the remaining olive oil and butter and fry the onion and garlic until soft and translucent. Add the pumpkin and potato and roughly mash. Pour in the stock, bring to the boil and reduce the heat and simmer for 15-20 minutes.
  3. At this stage you can choose to blend until smooth with either a hand held blender or food processor. Return to the pan and reheat if necessary.
  4. Stir through the cream and season to taste. Serve with cracked black pepper and crusty bread.
    Spicy Roast Pumpkin and Potato Soup
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