Food and wine matching with Josef Chromy


What: Food and Wine Matching Dinner
Who: Maestro & Co Manly and Josef Chromy Tasmania
When: Wednesday, 11 July 6.30pm for 7.00pm start
Where; Maestro & Co, 50 East Esplanade Manly 2095

Josef Chromy Tasmania is increasingly becoming known as one of Australia’s best cool climate wineries and Chief Winemaker and General Manager Jeremy Dineen will join join Maestro owner and creator Graeme Moses to host this exclusive event.

Yes we’ll be matching some of the highlights off our mouthwatering Middle Eastern tapas menu with the Launceston based vineyard’s highly acclaimed wines.

At $95 per head with four courses and matching wines it’s Manly’s best value food and wine matching dinner.

Spaces are limited so book now if you don’t want to miss out. Payment is required upon booking to secure your spot.

To book email or call 02 9976 3065. Online bookings are not available for this event.




Josef Chromy N.V. Brut Cuvee

zaatar bread

grilled octopus|served with red pepper sauce and feta|gf


Josef Chromy Rose, Tasmania & Riesling, Tasmania

roasted cauliflower salad | served warm with caramelised onions, tahini dressing, pine nuts | vegan gf

harissa prawns |Shark Bay (WA) prawns cooked in fresh herbs, garlic & lemon juice | gfAlly5919


Josef Chromy Chardonnay, Tasmania 2016 & Pepik Pinot Noir 2016

fish tagine |qld marinated barramundi fillet in ras el hanout spices served with grilled vegetables, olives and Moroccan chermoula spices| gf

lamb kofte | served on a bed of spicy eggplant begendi and topped with a mint yoghurt |gf


warm green bean salad |v gf

saffron cous cous |v


Josef Chromy Botrytis, Tasmania

orange and semolina coconut cake |lemon curd and ice cream

cinnamon & hazelnut chocolate tart |served with vanilla cream and salted caramel | gf






Sunday Live Music Sessions at Maestro


Featuring a stable of local talent led by maestro’s resident muso Mitch Hertz our Sunday Live Music Sessions are a great way to finish your weekend accompanied by a few sundowners and some of our mouth-watering Middle Eastern tapas dishes.

Mitch who now resides in the Inner West but grew up on the Northern Beaches appears on the last Sunday of every month. He is joined in our Sunday musical arsenal by Ellis Hall the very talented young singer-songwriter who reached the top 24 on the 2017 series of ‘The Voice’. Ellis has come along way since then though with a recent appearance at the Byron Bay Bluesfest to add to his already impressive CV

They are joined on the maestro roster by local indie artists Zane Thompson and Grace Brown who both perform unique performances of some timeless classics along with their own original compositions.




Best party venue in Manly

“Greatest party venue in Manly”

Looking for somewhere relaxed, friendly and with great food and service for a party – Maestro & Co is your first port of call.

Whether its your office Christmas Party, birthday, farewell or other special occasion we can work with you to make it a party to remember.

Owner Graeme Moses is renowned for his warm hospitality as is his floor team led by Front of House Supervisor Chloe Oakley. So highly do our diners rate our service that on Dimmi we are the only Manly restaurant rated in their ‘Best for Service’ category.

Combine that with the taste sensations our very talented Head Chef, Ben El Fahim turns out of his kitchen week in week out, a great wine list, exotic Middle Eastern inspired cocktails and four beers on tap you have all the ingredients for a great party.

Choose from one of our set menus or Head Chef Ben can work with you on a special canapé menu specifically to suit your occasion.

Open 6 nights for dinner we can also open for lunches Tuesday to Sunday for 15 or more guests. There are no room hire charges for lunches or for Sunday through to Thursday night but we do require you have a set menu.

We’d love to host your special occasion so call us on (02) 9976 3065 or email us at to make an enquiry.


Here is some of the feedback from our very satisfied customers:


“Greatest venue for a party in Manly. The food and service was outstanding. Can’t wait to come back!!”


“Great place for a party! The food yesterday was spot on. Service was outstanding. Great atmosphere. Coming back very soon.”


“Had my husband’s birthday party at Maestro and Co last weekend. Great food, lovely staff, relaxed atmosphere. Beetroot falafel my favourite!”

Kibbe: the maestro’s family recipe


This is an unedited copy of my family’s recipe for kibbe. It was transcribed my great aunt’s handwritten recipe. Kibbe is also spelled and pronounced kibbeh, kibbe, kebbah, kubbeh, kubbah, kubbi depending on region.

Bourgle is also spelt burghul and is also used in tabouli.

In my family we have always baked the kibbe but as you can see from the recipe it can also be grilled or fried. It can also be eaten raw and that version is called kibbe nayeh.

I remember when I was a small child sitting on my grandmother’s kitchen bench watchingas she minced lamb cut up from a leg of mutton and chops with an old style hand mincer.

She would give us try of the raw mixture and tell us it was kibbe nayeh.

I have been eating this version of kibbe all my life and my dad who is now 81 still cooks it for me every time I visit him in our home town of Temora. In fact the photo for this article features my dad’s kibbe.

I hope you enjoy it as much as my family and all our friends do.


the maestro


Koubi, which is a Lebanese and Syrian national dish, is in essentials a mixture of meat, crushed wheat or bourgle (also spelt burghul,), and ‘other Ingredients’:

MEAT: 1 kilogram minced lean lamb or if unavailable premium minced beef, with as little fat as possible.ð If mincing the meat yourself, get lamb by preference and cut off all the fat.

BOURGLE: 1 cup (heaped), fine if possible.ð Soak in two cups of water for a few hours before you start or if you remember overnight.ð (Some Lebanese put more bourgle than this: it varies between families.)

OTHER INGREDIENTS: in this recipe include the following:
3 medium Onions
1/3 Capiscum (optional)
1 red pepper or two ‘bird’s eyes’ chilli’s (some members of the family put in more than this: vary to taste)
A few shallots
Mint, a small handful
‘Markouch’, a Lebanese herb like Marjorem, if available
Some basil if you like
1 teaspoon of mixed spice
1 teaspoon of freshly ground pepper
1 tablespoon of salt or salt to taste.ð (Half and half Lite Salt seems to work out OK also.ð Sea salt is probably best of all.)
Spice, pepper and salt are all to taste, and more may be added later during the mixing stage.ð Just remember: once it’s in you can’t take it out.
Vitemise all these ‘other ingredients’ together in a blender.

Pour vitemised ‘other ingredients’ over the meat.ð Squeeze all the water out of the bourgle a hand at a time and put the squeezed bourgle into the mixture. ðMix together with one or two hands for ten minutes, kneading as if with bread.ð Taste for salt etc. and add if necessary.

Koubi can be baked, grilled or fried.ð It can even be eaten raw like Filet Americain with a little olive oil on it, some bread (lebanese or ordinary) and a salad.ð Provided the mince was fresh, it also freezes well and can be put away uncooked for cooking when needed.ð Once cooked it will keep in the ordinary fridge for about a week.