Food and Wine Matching – maestro and Philip Shaw

Spice up September with the unique flavours of the Middle East paired with some of Australia’s most innovative and highly-rated cool climate wines at a food and wine matching evening to remember.

Yes, Manly’s first and only Middle Eastern restaurant maestro & co will team up with Orange based winery Philip Shaw to provide food and wine matching heaven on Wednesday, 27 September at maestro & co.

Kicking off at 6.30pm for a 7.00pm start the night will be hosted by Maestro & Co Owner Graeme Moses, and Philip Shaw Managing Director Damian Shaw who is of the Orange based winery’s founder.

Moses said he was excited to be pairing Philip’s Shaw’s innovative wines with the Manly restaurant’s contemporary Middle Eastern tapas dishes.

“This is a perfect match– the flavoursome spices of the Middle East with the silky softness of these top quality, cool climate wines developed and made with love just like the food at maestro,” Moses said.

Shaw said he was very pleased to be showcasing the Philip Shaw brand alongside the quality food served week in week out at maestro & co.

“I’m a Northern Beaches local myself have eaten at maestro several times and I know how well the Middle Eastern flavours pair with our wines.”

Bookings for the dinner are essential and payment is required upon booking to secure your place at this exclusive event. To book call 02 9976 3065 or email us at



maestro & co

in partnership with

Philip Shaw Wines, Orange

invites you to join us for dinner and matching wines $95 per person

hosted by  Maestro & Co Owner Graeme Moses and Phillip Shaw’s Damian Shaw.

Wednesday, 19 July 6.30pm for 7.00pm start.


N.V. Sparkling Chardonnay Pinot Noir – Edinburgh

zaatar bread

grilled scallops|served with apple salsa|gf

Pink Billy Saignee Rose 2016 & The Gardener Pinot Gris 2017

beetroot falafel|labneh, coriander,chilli|v gf

grilled haloumi|pine nuts, honey mustard & berry sauce vinaigrette|gf

No. 11 Chardonnay 2016 & No.17 Merlot Cabernet Franc Cabernet 2013

ten spice charcoal chicken|green lentils & tahini sauce|gf

free range grass fed lamb shoulder|slowly simmered in honey, ginger & aromatic spices, pomegranate molasses, garnished with prunes|gf

shaved cabbage salad|shanklish cheese|iranian raisins|v gf

saffron cous cous |v

Experimental Riesling 2016

Dessert platter to share

knafeh|shredded kataifi, rhubarb, mascarpone|pistachio |v

orange and salted pistachio triple choc brownie | ice cream | v gf

lemon & lime tart with vanilla cream and burnt orange drizzle| v

50 East Esplanade Manly 2095

02 99763065

Bookings essential.

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!”

Sounds On Sunday Live Music



Sundays are fundays at maestro & co with our Sounds on Sunday live music sessions every week from 5pm.


Featuring a stable of local talent led by maestro’s resident muso Mitch Hertz our live and acoustic sessions are a great way to finish your weekend accompanied by a few Sunday 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.  A real crowd-pleaser Mitch has thrilled maestro customers this year with his David Bowie tribute and has also paid homage to the music featured in Quentin Tarantino‘s films.


He is joined in our Sunday musical arsenal by Ellis Hall the very talented 19 year-old singer-songwriter fresh from reaching the top 24 on the latest series of ‘The Voice’.


Other regulars include husband and wife duo Evie and Felix who are well-known on the Manly live music scene appearing at local venues such as in Situ and Donny’s Bar and solo singer-songwriters Zane Thompson and Adrian Joseph.

In the coming weeks we’ll be featuring from new additions to our roster with local duo Michael and Chiara and ukulele singer Merpire.

Here’s some video footage so you can check them out.

Michael and Chiara


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.