If you’re a fan of the Masterchef Australia TV series, then you definitely know, and probably love, judge and chef George Calombaris. George is fondly known for his passionate Greek personality, his tendency to spring a leak when eating spicy food and his ability to get panicking contestants back on the straight and narrow – these are just a few of the reasons he’s built such a loyal fanbase and following.

You can now bring a little of George’s Aegean spirit and style into your own kitchen, as he launches his range of pots and pans with brand Salt&Pepper. The range will be exclusively stocked at @home stores.

The new Salt&Pepper Greek range features five separate non-stick multi-layered forged aluminium-coated pots and pans, perfectly crafted to improve your skills in the kitchen.

Using Quantanium technology means that each pot or pan has reinforced durability to give it permanence in your kitchen, and to ensure quick and even heat distribution throughout your food. The titanium coating makes the pots and pans ultra non-stick, which means healthier food, with no toxins or unwanted pollutants being released into the food during the cooking process Pots and pans range in the price bracket of R599 – R899 per item and are only available exclusively at @home.

The cookware is versatile on hobs (including induction stove tops) and in ovens, as riveted stainless steel handles make the pans safe to use in up to 230º C heat.

Buying all or just one of the individual pots or pans is not only the perfect way to professionalise your kitchen, but also a great gift for anyone who is looking to make healthy, restaurant-quality food, in their own homes.

Salt&Pepper‘s Greek range is a reflection of quality craftsmanship and professionalism, much like the man himself, as well as producing delicious dishes to tantalise anyone’s taste buds. There is no turning back after one night in the kitchen with this outstanding cookware.

You can find George Calombaris at the Good Food & Wine Show in Cape Town this weekend (27 -29 May), showing off his cooking skills using the new Salt&Pepper Greek cookware range. He will be between the @home stand and the demo kitchen so make sure you don’t miss the opportunity to break bread with this culinary legend.

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If you’re feeling inspired, try this recipe for Prawn Saganaki, Ouzo Tomato Sauce – extracted from George’s new cookbook Greek, arriving in SA mid-June.

Prawn Saganaki Ouzo Tomato Sauce

Serves 4

3 tablespoons extra virgin olive oil
1/2 brown onion, diced
2 cloves garlic, chopped
1 clove star anise
30ml Ouzo
4 ripe tomatoes, roughly diced
1 tablespoon fresh tarragon, chopped
100ml thickened cream
8 prawns, shelled and deveined
100g crumbled Dodoni feta
Picked tarragon leaves, for garnish

Tomato Sauce
In a 24cm Greek non-stick sauté pan, sweat off onions, garlic, and star anise in half of the extra virgin olive oil until soft.
Deglaze pan with ouzo, then add the tomatoes and tarragon. Cover pan with lid and simmer for 10 minutes. Remove the lid, add cream and bring to a boil. Remove from the heat, blend with a stick blender until smooth, and season to taste.

Assembly
Preheat oven to 220 °C fan forced. Heat a 24cm Greek non-stick fry pan over a medium to high heat. Add the remaining extra virgin olive oil and cook the prawns for 1 minute. Remove from the heat and turn the prawns over. Spoon sauce over the prawns, sprinkle with crumbled feta and bake for 8 minutes, or until feta starts to turn a golden brown.

Serve with some freshly torn tarragon over the top.