Tess Mallos (née Anastasia Calopades) (25 January 1933 – 31 July 2012)
Biography
Her parents, both from the Greek island of
Kythera, emigrated to Australia where she was born and raised in the country town of Casino, New South Wales. Her father, Andonis Calopades arrived in Australia at the turn of the 20th century as an 11-year-old, and worked in the famous Kominos cafe in the central business district of
Sydney. In 1919, he moved to Casino, where he ran the Marble Bar Cafe. Her mother was Calliope Manolliaras.
Mallos began her writing career in cooking as a freelance food consultant in advertising, creating and writing recipes for a wide range of food as well as preparing food for photography. Her first book in 1976 was the Greek Cook Book, which featured familiar recipes from her Greek heritage. Many books followed featuring recipes gathered from cuisines in the Mediterranean, Middle East and North Africa.
Mallos worked as food consultant to the Australian Meat Board, where she wrote editorials on meat cooking for some 80 publications throughout Australia, and 20 overseas countries. She also demonstrated her recipes in cooking segments on a number of Australian television cooking shows.
Mallos had three children.
Bibliography
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Greek Cook Book
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The Complete Mediterranean Cookbook
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Turkish Cooking
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Middle Eastern Cooking
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The Complete Middle East Cookbook
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Cooking of the Gulf: Bahrain, Kuwait, Oman, Qatar, Saudi Arabia, United Arab Emirates
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Cooking Moroccan
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North African Cooking
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Cooking in Colour
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Olive Oil
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Fillo Pastry Cookbook
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Middle Eastern Home Cooking
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Bean Cook Book
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The Barbecue Cookbook: For Kettle Grills & Other Covered Barbecues
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The Made in Australia Food Book: With Over 200 Recipes
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Meat Cookbook
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The Australian Book of Meat Cookery
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The Food of Morocco
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The Little Moroccan Cookbook
