Last week we had the pleasure of welcoming popular Melbourne chef and restaurateur Travis McAuley to the Metricon Smeg kitchen when he hosted an exclusive Hellenic Flavours Masterclass.

Those who attended were treated to an intimate culinary experience with the co-owner of prominent Greek restaurant, Hellenic Republic, who showcased how to make three simple yet delicious Greek winter dishes.

The first course was an amazing saganaki that was served with delicious peppered figs, so it's easy to understand why it is a favourite of diners at Hellenic Republic. If you want to have a go at making this at home, see the recipe below.

Hellenic Republic chef Travis McAuley in the Metricon Smeg Kitchen

Kefalograviera saganaki, peppered figs

Ingredients (serves 8)

200g dried baby figs
4 tablespoons honey
1 cup balsamic vinegar
1 ½ tablespoons cracked black pepper
2 cinnamon sticks
2 bay leaves
6 cloves
Pinch salt
6 x 60g portions Kefalograviera cheese


  • Pick through dried figs to remove any impurities.
  • Soak figs in 500ml cold water for 2 hours
  • Drain figs, reserving ½ cup of the soaking liquid
  • Place figs, liquid, honey, vinegar, spices, bay leaves and salt into a saucepan and simmer until liquid reduces down to a syrup consistency. Stirring from time to time to prevent figs from catching.
  • Remove bay leaves and cinnamon sticks. Allow to cool to room temperature.
  • Heat on a non-stick frying pan of a medium to high heat. Add ½ teaspoon of olive oil to the pan and fry the cheese on both sides until golden and soft.
  • Serve the Saganaki cheese with the peppered figs.
Hellenic Republic, Smeg   Kefalograviera saganaki, peppered figs

Over the next few weeks we will feature some of the other recipes that Travis made. You can also check out what some other bloggers, such as the Eat and Be Merry crew, have written about the Hellenic Flavours Masterclass.

If you are interested in attending any of our future events, make sure you keep an eye on our Events page. You never know what is coming up next!