SARABAN: Published by Hardie Grant, price £30, Hardback
In SARABAN Greg and Lucy Malouf take their readers on a journey through modern-day Persia, from bustling bazaars and tiny soup kitchens, picking saffron at dawn, and fishing from wooden dhows in the Persian Gulf, creating a stunning introduction to a fascinating country that remains largely inaccessible to the West. Illustrated throughout with stunning colour photography SARABAN offers a unique and remarkable window into a world steeped in history and tradition, and an intriguing introduction to the delights of Persian cuisine.
Master of Middle Eastern cooking, Greg Malouf and award-winning writer, Lucy Malouf, will be visiting the UK in February 2010 to promote SARABAN with a host of events at some of their favourite places in London;
Dock Kitchen Dinner
Monday 7th February 2011
Greg Malouf will join head chef Stevie Parle and his team in the kitchen where they will prepare a Persian feast of dishes inspired by Saraban. The Dock Kitchen will then run the Persian menu for the remainder of the week.
£35 / £45 per head for 4 courses not including drinks. TBC
Bookings – 0208 962 1610 or via the Dock Kitchen website
Books for Cooks Lunch
Tuesday 8th February 2011
Greg and Lucy will be hosting the Tuesday Vegetarian Lunch service at Notting Hill’s famous cookbook shop.
£5 per head per head for 2 courses not including drinks
Bookings – not taken, tables are allocated on a first come first served basis. They are always full.
La Fromagerie Talk and Dinner
Tuesday 8th February – timings TBC
A seasonal Saraban-inspired menu at the stylish and unconventional La Fromagerie in London’s Marylebone. Greg and Lucy will host a dairy rich dinner with a short talk on their journey through modern-day Persia.
£60 / £75 per head TBC
Bookings – via La Fromagerie’s website
Fortnum & Mason Talk and Evening Demonstration
Wednesday 9th February 6.30 – 7.30 pm
During an hour-long evening event at London’s centuries old, quintessentially English store Greg will show guests how to recreate his favourite Persian dishes using ingredients from the Food Hall at Fortnum & Mason.
£15 per head TBC
Bookings – 020 7973 4136
The Saraban Reception
Thursday 10th February – timings TBC
An evening talk & reception with the Iran Heritage Foundation. Greg will give a talk about Persian cuisine whilst Lucy will relive their journey and illuminate their experiences. The talk with be illustrated by a collection of photographs taken for the book and whilst travelling around modern-day Persia.
Venue and booking details TBC
Petersham Nurseries Demonstration and Tasting
Saturday 12th February – timings TBC
A talk, tasting and cooking demonstration by Greg and Lucy. Following the morning event, Petersham Nurseries’ Head Chef Skye Gyngell will cook a lunch menu based on recipes from Saraban.
Bookings – 020 8605 3627
Press Contact; Sarah@spoon-pr.com 020 7610 9821