"This is my Australian dish: Australian beef flavoured with Mediterranean tapenade, wrapped in English bone marrow dumpling, served on spinach wilted in an Asian wok, with classic French Madeira sauce, created by a Greek who used to be an electrician." With a style of cooking all of his own and uniquely Australian, Janni Kyritsis has thrilled Sydney-siders at MG Garage and other iconic restaurants. Now, for the first time, he imparts the secrets of his extraordinary dishes. From the simplest of pleasurable entrees to the most complex of his main courses and desserts, from homely garlic soup to stuffed pig's ears and his extraordinary gold-leaf coated, pyramid-shaped chocolate cake, this is a book full of unforgettable cooking at its most innovative and delicious.
Janni Kyritsis was born in Greece, where he worked as an electrician from the age of twelve. When he arrived in Australia at twenty-four, he began to learn English by reading from cookbooks and soon developed a passion for the culinary arts. Stephanie Alexander gave the keen but inexperienced electrician a chance in her kitchen, and he has never looked back. Five years later he joined Gay Bilson at the legendary Berowra Waters Inn, and then moved with her to the Sydney Opera House's Bennelong Restaurant. In 1997 he opened the innovative MG Garage with car dealers Trivett Classic, and won three chef's hats in his first year. He left the full-time restaurant business in 2002, but he will never stop cooking.