Traditional cuisines from around the southern Mediterranean Sea have inspired Alex’s modern take on dishes from Italy, Greece and Turkey. His menu features: a creamy yellow split pea dip from the Greek island of Santorini; from Alanya on Turkey’s coast, spicy sucuk sausage croquettes with a biber chilli aioli; bordetto, a Sicilian-style seafood soup; Cretan tsigariasto, a raki-infused goat stew served with a classic rice pilaf; and to finish, a delicious dessert common to all three countries, mastika liqueur milk pudding with a brulee topping of caramelised sugar.
Recipes from Italy, Greece and Turkey
Get up close and personal with the chefs from some of Melbourne’s best restaurants. Sharing their extraordinary knowledge and expertise, our Master Class chefs will show you how to create the food that they are famous for and teach you how to take your cooking to the next level. Click here for more information the class format.
Image is indicative only and does not reflect the exact ingredients or dishes you will use/make during this class.
About the Chef
Head Chef, Koy
Alex studied in Europe to become a Chef and spent 12 years working to gain experience in different regions of Greece and, as a restaurant owner in Athens. In 2011 he returned to Australia to take up a position at the Surf Club in Brisbane with celebrity Chef, Ben O'Donohue. Back in Melbourne, Alex is now working at the South Melbourne Market as Head Chef of the established and the popular Turkish restaurant, Koy. More