Olympus Head Chef Özge Kalvo shares her take on the classic Greek dish Zucchini Gemista

Located in Redfern’s Wunderlich Lane, Olympus brings the vibrant spirit of a Greek village taverna to the heart of Sydney. The brand-new restaurant’s ambiance, both communal and lively, features a stunning 50-year-old bougainvillea that flourishes under a retractable glass ceiling, creating an inviting and sunlit dining experience.

Chef Kalvo, whose culinary journey includes esteemed establishments like Ester and Baba’s Place, infuses traditional Greek cuisine with modern techniques, emphasising simplicity and freshness. Zucchini Gemista, a cherished Greek dish, has been thoughtfully reimagined by Head Chef Özge Kalvo, and her rendition showcases this philosophy, offering a harmonious blend of flavours that pay homage to Greek culinary traditions.

 

Zucchini Gemista (4 servces)

Pepper sauce:

Pepper paste: 20gWater: 150gOlive oil: 5gSalt: 5gPepper: 1g

Method:

Combine all ingredients in a bowl.Whisk until a homogenous mix is formed.

Gemista rice:

Rice (washed and rinsed, medium grain): 100gDill (chopped): 1/5 bunch (about 10g)Parsley (chopped): 1/10 bunch (about 5g)Shallot (sliced): 1/10 bunch (about 10g)Red onion (diced): 1/5 large onion (about 50g)Garlic (grated): 10gRoma tomatoes (blended): 100gPepper paste: 20gPomegranate molasses: 20gSalt: 4.5gOlive oil: 20gSpice mix: 12g

Method:

Mix all ingredients until an even mixture is formed.Place mixture into a piping bag.

Spice mix:

All spice: 15gBlack peppercorn: 15gCoriander seeds: 20gCumin seeds: 20gGround cinnamon: 5g

Method:

Blend all spices in a processor (or mortar and pestle) until a fine powder is formed.Store in an airtight container.

Stuffing and cooking:

Prepare the zucchinis:Take 4 Lebanese zucchinis.Cut off the tops and remove the flesh from inside using a spoon.Stuff the zucchinis:Pipe the rice mixture into the hollowed zucchinis.Prepare the tray:Place the stuffed zucchinis into a deep baking tray.Pour the pepper sauce halfway up the zucchinis.Cover the tray with baking paper and aluminum foil.Bake:Bake in a combi oven at 220°C for 20 minutes.Remove foil and check if rice is cooked.Bake uncovered for an additional 5-10 minutes until the tops are golden.Serve:Reheat any spare pepper sauce to serve over the top of the zucchinis as a garnish.

 

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