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Namelaka with Scorched Figs, Almonds and Buttermilk

This recipe comes to us from the kitchen of Alex Xinis, Consultant/Chef, Modern Greek Food Group.

Alex was a regular instructor at the Neff Market Kitchen Cooking School which closed in May 2020.



  • 9 black figs
  • 200 g blanched almonds chopped
  • 25 g liqueur (brandy or rum)
  • 25 g water
  • 50 g sugar
  • ¼ cup buttermilk


  • 4 Gold Gelatine sheets
  • 350 g milk
  • 18 g glucose
  • ½ teaspoon ground nutmeg
  • 700 g milk chocolate, melted
  • 700 g thickened cream



Heat a fry pan, cut the figs in quarters lengthways and place them flesh side down in a dry pan until coloured both sides. Leave aside until ready to serve.

Mix the almonds with the sugar, liqueur and water and place them on a baking sheet lined with parchment paper. Cook them at 180°C for 15 minutes, stirring three times.

For the namelaka, soften gelatine sheets in iced water.

Place the milk, glucose and nutmeg in a pot and heat. Before it boils, remove from the heat, squeeze excess water from the gelatine and add it to the milk and glucose. Mix well.

Pour milk mixture over milk chocolate and whisk well.

Once the mixture is room temperature, pour in the thickened cream and leave in the fridge to set (overnight if possible).

To plate, place a large scoop of namelaka in the middle of the plate. Dress with buttermilk, top with the scorched figs and finish with the almonds.





Consultant/Chef, Modern Greek Food Group

Formerly head chef of Press Club and Hellenic Republic, Alex is currently a consultant for the Modern Greek Food Group that operates restaurants all over the world.  While he was Head Chef at The Press Club, the restaurant secured its two-hat status in The Age Good Food Guide awards.
Alex is an experienced international chef and hospitality consultant who has a passion and natural talent for cooking that has taken him around the world to work alongside many of the most acclaimed chefs in the industry.
Alex began his career and quickly proved himself as a front-runner working in the award winning Isis Brasserie in his hometown of Brisbane. In 2011 Alex decided to deepen his understanding of the Greek culture and food and moved to Greece to the two-Michelin-star restaurant, Funky Gourmet.

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