It turns out that making cheese or making bread or making pottery have a lot of overlaps. Kneaded, shaped, transformed. This cheese for instance hails from a high plateau of south eastern Georgia, Meskheti. The skimmed fat milk cheese, Chenchili, is transformed when dried with its soured cream for a time. Come and see it for yourself this September in Tbilisi. 📸 @haydendib
What’s a Khachapuri?!
How many ways can you eat cheese with bread? Is the cheese bread round or flat or both? That’s not a khachapuri I’ve ever had, are you Georgian?
Join us on the tour to find out these and many other questions
Persimmon, Khurma, Kaki, Hoshigaki, a fruit by many names but it all the same marks the time of change in the weather and sunlight. In Georgia, the fruit is stung along the outdoor terraces as if they were fruit curtains. We are half way to filling up our tour to Georgia, just 4-5 places still available. Head to .au to express your interest
I first came to Georgia in September 2011 — a former citizen of an empire that had fragmented into pieces as the communist experiment fell apart. In that first visit, Georgia made me its own. I have since planted myself here in every sense, spiritually and practically: planting grapes and restoring a stone cottage. What strikes me most is the resilience of this country and the determination of its people to keep their traditions alive and their future possible. Over the years, I have the chance to lead small groups of friends on discovery trails through an authentically Georgian experience — and now I am ready to take you all on an unforgettable journey to some of these hidden gems, alongside Martin Martini @bellyoftheworldmushrooms . We invite you to join us for a 9-day food and wine cultural tour of Georgia this September-October. Link in bio.
Cease and desist…………………………………………………………
We were born in a pandemic, so we often did not know when we would open, but were certain of the closing daily. We are here to inform you that all things must pass, and it’s our turn. The Gray family understands that there will be a myriad of emotions around this news. “A beloved venue succumbs to the ravages of late-stage capitalism” . We really want to go out with a bang, so if we’re on your list of places to visit, to return to, or if you want to pay us a last homage, ………. Book now! Last khachapuri will come out of Tom’s gozney on February 22nd. Until then we remain open Tuesday-Saturday evenings.
For the past 2 years I have had the privilege of writing a cookbook on Post Soviet Georgian cuisine, and I’m very close to handing in the draft to my publisher. I am at the recipe testing stage of this process and I thought this would be a good opportunity to test it out on you. So next Wednesday come to @grayandbreadandwine and let me cook you some treats. Boooook now !
Steak Tartare is associate by many of us, with French cuisine, yet its origins likely lie further east. Our Tartare; raw beef, black walnuts and burnt garlic, served with blackberry makvali, pickled caper leaves and rye crisps. #steaktartare
