Frank and Connies Kitchen

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.’