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
Print Recipe
  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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It’s been a while

Wow, it’s been a while since my last post. Life has been crazy busy lately, and sometimes just crazy, so much so that I haven’t had a chance to update everyone on what’s been happening. We celebrated my baby daughter’s marriage and then three weeks later we left on our trip to South America. Granted we’ve been home for a few weeks but it’s taken this long to get over the jet lag and get back into the swing of things. I’ve got so much to share with you it’s hard to know where to start, so if things aren’t in chronological order please forgive me. I thought I’d just start with a few pictures to show you what I’ve been up to.


Our beautiful baby girl

Lima, Peru


Iguazu Falls, Brazil

Cooking class with Chef Hector at  Peruvian Cooking Classes


Escadarian Selaron, Rio De Janeiro

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