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Edit Business | Frank and Connies Kitchen
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About 'Whatever comes out of the pot!' Impressum Caliopi is known to many for her well-reviewed dishes, cooking at Vat 107, Margaret River; Boire in Collingwood; the Courthouse, North Melbourne; at George Calombaris’ establishments- Reserve and Hellenic Republic, as well as undertaking several seasons in the Mediterranean working on the Super Yachts. Describing the food she intends to deliver, Caliopi has this to say: ‘When it comes to food- I’m a visual cook, as cliché as it sounds, I need to go to the markets, see the food and be inspired… I can be a bit indecisive and tend to bring a dish together on a whim.’ The menu will change weekly, even daily and each menu will have its theme or flavour, depending on the season, so it can be shared. The menu will match a small but select wine list, curated by well-regarded French sommelier, Catherine Chauchat. ‘There’s no doubt people will find the menu inspired by my European heritage and my time in the Mediterranean but at the same time if I want to do South American style food for a week; I will.’ So what can customers expect in the first week? ‘There will be a pork rillete that I am looking forward to eating again myself. The woodfired oven has limitless potential for meats, vegetables and breads and customers will certainly see a dish with duck breast on the first menu.’ The desserts will not disappoint either; Caliopi spent four years dedicated to pastry, including time with Ruth Hinks (the UK World Chocolate Master) in Edinburgh. ‘Along with Canele which will certainly be a semi regular feature, the first menu will include my vanilla Crème Chiboust. Paired with rhubarb, almond crisps and mint, it’s delicious and one of my favourites.’
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