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LUCYMALOUF.COM

Lucy Malouf home page

Food, travel, writing.

http://www.lucymalouf.com/

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Lucy Malouf home page | lucymalouf.com Reviews

https://lucymalouf.com

Food, travel, writing.

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1

Lucy Malouf – Books

http://www.lucymalouf.com/Lucy_Malouf/Lucy_Malouf_Books.html

Society for Culinary Arts and Letters, 2005. Why didn’t anyone think of this before? Middle Eastern food has always been delicious, but for the most part it goes on unchanged from generation to generation. Greg Malouf, an Australian of Lebanese ancestry, has cast a new eye on every Middle Eastern dish he cooks. The food is transformed, but somehow it retains the integrity of the original recipe. Stan Sesser, The Asian Wall Street Journal, 2005. John Lethlean, Epicure, The Age, 2001.

2

Lucy Malouf – About me

http://www.lucymalouf.com/Lucy_Malouf/Lucy_Malouf_About_me.html

Lucy was born and raised in England, but moved to Australia in 1989. She has had a rich and varied career, with jobs ranging from chamber maid, caterer and short-order cook, to educational psychologist and financial analyst. Together with former husband, the modern Middle Eastern masterchef, Greg Malouf, Lucy is the co-creator of. New Feast: Modern Middle Eastern Vegetarian. Malouf: New Middle Eastern Food. Lucy’s other books include. The food and wine lovers’ guide to Melbourne’s bays and peninsulas.

3

Lucy Malouf – News

http://www.lucymalouf.com/Lucy_Malouf/Lucy_Malouf_News.html

Our latest book, New Feast: Modern Middle Eastern Vegetarian, has been published in Australia, the UK and USA with an enthusiastic reception. Click. To see some early reviews. For more news, follow me on Twitter.

4

Lucy Malouf – Food

http://www.lucymalouf.com/Lucy_Malouf/Lucy_Malouf_Food.html

The widespread popularity of Arabian-style food in Melbourne can be attributed to one man: Greg Malouf. In the past decade, no other chef has exerted such a singular, widespread and identifiable culinary influence on any Australian city. Malouf, [of ] the Collins Street restaurant Mo Mo, is responsible for de-ethnicising Middle Eastern food, taking it out of the migrant enclaves in the ’burbs and contemporising it, elevating it to another level, making it desirable and exciting, giving it.

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