Chef and restaurateur Greg Malouf passed away in late September 2024, aged 65. “Despite life-long health challenges and two heart transplants, Greg Malouf continued to break boundaries in the culinary world with unyielding passion. And he always expressed his deep gratitude for these gifts,” his family said in a statement.
Born in Melbourne with Lebanese heritage, Malouf was often dubbed the godfather of Middle Eastern cuisine in Australia. He was renowned for his vast knowledge and clever translations of the foods of Lebanon, Iran, Türkiye, Syria, North Africa and the broader Middle East. In the words of chef Tom Sarafian, he helped put the food of “the Levant into the limelight”, building his reputation as head chef at O’Connell’s in South Melbourne and later at Momo in Melbourne’s CBD. He also worked at the Michelin-starred Petersham Nurseries Cafe in London and opened Zahira in Dubai.
Malouf was a regular guest on Masterchef Australia, and he also wrote eight cookbooks, co-authored by his ex-wife and writing partner Lucy Malouf. His most recent release Suqar earned him a James Beard Award, while the wider repertoire influenced Australian chefs and home cooks alike, familiarising them with ingredients like preserved lemon, ghee, za’atar and harissa.
Here we pay tribute to Malouf with some of his signature recipes, from red lentil köfte with fresh mint; to baharat lamb shoulder with onions and moghrabieh.
Fried cauliflower with parmesan wafers and tahini yoghurt
Chicken fatteh
Greg Malouf’s freekeh with pumpkin and mushrooms
Greg Malouf’s baharat lamb shoulder with onions and moghrabieh
Turkish Delight Martini
Greg Malouf’s burrata with broad bean and chickpea stew
Pomegranate Caprioska
Greg Malouf’s duck pie with pomegranate and walnuts
Soft white cheese and walnut dip
Melting salmon in fragrant salt, tarator style
Hot red pepper paste
Golden seafood pilav
Crunchy red lentil köfte with fresh mint
Green olive, walnut and pomegranate salad
Milk pudding with labne, apricot and Turkish fairy floss
Pickled onion rings in rose vinegar
Turkish-style mussel and prawn pilaki with parsley salad
Cacik
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