Perfect picnic with George Calombaris

The sun is shining, the horses are racing, the pollen count is extreme. It can only mean one thing - it's spring. And there's no better way to shrug off the shackles of a long winter than getting out and enjoying a meal in the great outdoors.

Somehow, the simplest of food - whether a chicken sandwich, a salad, a hunk of cheese - tastes so much better when sitting in a park.

It's a truism MasterChef judge George Calombaris embraces wholeheartedly. The popular chef, whose restaurants celebrate the best Australian produce to create Hellenic hits with a twist, says outdoor eating is a big part of both his heritage and his home.

"What's beautiful about Australia is that we are an outdoor society, that when the sun does come out we're out there, soaking it up," he says.

"Outdoor eating is a big part of Greek culture; it defines us, big time. There's always a big festival every Boxing Day at the church, everyone brings their picnic. It's wonderful, wondering what mum's bringing in her Tupperware containers."

The beauty of a picnic is when it's time to eat, all the work has been done. But that means the most important "P" when it comes to a picnic is planning.

"Sure it takes planning," George says. "But don't be afraid of adding in leftovers. Mum makes the most wonderful yemistes, stuffed tomatoes with rice. The most simple dish, but best the next day cold. There are certain things that work well like that. Think about it the night before and then they're ready for the picnic."

Think ahead

"Obviously think about dishes that won't get too hot, won't go off. It's using a bit of nous," George says. Cold cuts are great served with good bread. Salads, of course, are perfect - but don't forget to pack the dressing on the side. A range of dips, something a little more substantial, something sweet, and don't forget drinks.

Salad days

"Salads have become more than just leaves these days," George says. And a bulked up salad filled with nuts and grains and fresh herbs is not only good for you, it's easy to make. George's favourite ancient grain isn't trendy quinoa but teff - a fine grain native to Ethiopia but now grown around the world - which he parboils and keeps in the fridge, ready to add seeds and nuts to.

"Pumpkin seeds, pine nuts, walnuts, almonds, literally handful of each, some teff, chopped red onion, capers for acidity. Loads of shredded coriander. A bit of olive oil and vinegar and you're done. That is just yum!"

Roast and toast

To add extra oomph to those seeds and nuts, George suggests roasting them low and slow rather than in a hot pan, to best bring out their oils and flavours. Tip nuts on to a baking tray into an oven 80-90C for 20 minutes. These will keep in an airtight container, toasted and ready to use. "Macadamia is the best nut to roast low and slow," George says. "60-70C for two hours brings out the intensity of flavour. Incredible."

Veg pledge

"When we're talking about trends - and I love this - we're becoming more veg aware. We're seasoning vegetables with meat, rather than what we've been doing for so long," George says.

And making a hero out of veg is an easy win for a picnic. Take whole zucchinis, drizzle with olive oil, and season with salt. Roast in the oven, and let them cool.

"Then the next day when you're ready to go, chop, chop, chop, bit of olive oil, vinegar, parsley leaves. Tin of anchovies you can put on top, you're off and running."

Mini corn cobs first charred on the grill and served with grated kefalograviera and finished with toasted sesame and pumpkin seeds are great; likewise roasted carrots and beetroot served with feta.

Olive complex

"For me, olives should never be cold, always serve at room temperature," George says, which makes them perfect for outdoor eating. Use lots of hard herbs in the marination thyme and oregano - along with toasted fennel and coriander seeds. "It's nice leaving your spices whole, so when you crunch through you get a pop of flavour."

You could take those marinated olives and toss them through toasted breadcrumbs, chilli and chopped anchovies, and then use in a salad. "Some tomatoes, olives on top, drizzle some the marinating oil over, you're done."

Chicken out

Of course, roast chicken is mainstay of picnics the world over. "Don't try to take it to picnic and replicate what you've done at home," George says. "Chop it at home, so you're not sitting on the ground trying to carve the chicken."

You could transform that roast chicken into a hearty salad. Take the chook chopped into chunks on a platter and at the picnic scatter over chopped up celery, toasted walnuts, blue cheese and the little celery leaves from the middle, finished with olive oil.

Have a ball

Meatballs are another alfresco favourite. "Mum makes the greatest keftedes, which are great the next day, cold. I vividly remember taking them to school," George says. Take equal quantities stale bread and lamb mince, with the bread soaked first in water. Squeeze this of excess liquid and mix with onion, cumin, coriander and the mince. Roll into balls and shallow fry until golden.

"A big container of them, with some fresh yoghurt, a bit of bread. Perfect."

Dress for success

Just because it's a causal affair, don't forget to dress your plates for maximum effect.

"It doesn't matter if you're in a three-star dining room or sitting on the ground, food should look appetising and tasty," George says. "So finishing dishes with olive oil, putting things into a bowl just at the last minute keeps things nice and alive, a few fresh herbs to finish, a bit of marjoram, some fresh dill, gives it some pop and freshness."

Something sweet

Baklava is an obvious choice for something Greek and sweet to finish, as they are so easily transported. But a tub of fruit - raspberries, strawberries and stone fruit are coming into their prime - served with some Greek yoghurt is easy and delicious. "For me, watermelon is brilliant and they are incredible at the moment. But this is when your Esky comes into play because you want your watermelon chilled so its icy-cold and refreshing."

Here's cheers

Iced drinks are the key to sipping in the sun. You could make a punch at home, poured into sealable jars. Or combine aperitif and entree with a simple gazpacho. Take whole tomatoes, bit of garlic, lots of olive oil, vinegar, some feta, blitz and chill. Serve icy cold with a stick of celery. "Add a glug of vodka and we're all happy!"

Source

Taste.com.au — October 2015

Author

Dan Stock