Hellenika

'Greek cooking is wholesome. Fulfilling. Beautiful. It's totally based on produce and there's nowhere to hide. It doesn't have four million ingredients and there's no airs and graces. It knows exactly what it is.' - Simon Gloftis Hellenika by Simon Gloftis marks the 15th anniversary of Queensland's celebrated Greek restaurant, first based on the Gold Coast and now at home in Brisbane's Calile Hotel. Hellenika is an institution loved by diners across Australia and overseas. The book features more than 100 of the restaurant's prized recipes, including the signature zucchini chips, King George whiting and baked lamb. Photographed by Annika Kafcaloudis, the book captures the glamour of Hellenika's iconic pool deck alongside its irresistible, simple dishes. Greek hospitality is at the heart of Hellenika and this book distills more than fifteen years of warmth, generosity and exceptional food. The best Greek food I've had in Australia is not in Melbourne, but at Hellenika, in Gold Coast, Queensland. - Besha Rodell, The New York Times AUTHOR: Simon Gloftis is the Queensland-based restaurateur behind award-winning dining hotspots Hellenika, SK Steak and Oyster, Sushi Room, The Fish House, and his newest eatery, Sunshine. Born in Melbourne and raised on the Gold Coast, Simon Gloftis' initial foray into hospitality came at the age of 11 when he launched his very first food business, selling corn on the cob in a food van, at Brisbane's Rocklea Markets on weekends. By his late twenties, Gloftis was ready to launch his first restaurant venture. Hellenika opened its doors in 2010 and was an immediate hit. Gloftis and Hellenika were headhunted to open in Brisbane's The Calile Hotel when it launched on James Street in 2018, where Hellenika would be crowned Best Restaurant in Queensland by delicious magazine just three weeks after opening. Named Queensland Restaurant Personality of the Year in the 2023 Gourmet Traveller Restaurant Awards, Gloftis represents the new wave of Queensland's most recognisable hospitality names.