The renowned Greek-Australian chef, cookbook author and food consultant Anastasia (Tess) Mallos, a child of Greek immigrants who taught Australians for the first time how to love Greek food, lost her fight with cancer and passed away at the age of 79 on July 31.
She left a stamp on Australian food and the way we eat. She authored more than 16 cookbooks, including the bestseller The Complete Middle East Cookbook, and also pioneered television food presenting. While it was estimated that she sold 1.5-2 million cookbooks worldwide, she said her impact on the way Australian’s eat and watching it progress over the years that bought her the most satisfaction.
Her parents, 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.
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.
She worked as a food consultant to the Australian Meat Board, where she wrote editorials on meat cooking for some 80 publications throughout Australia, and 20 countries. She also demonstrated her recipes in cooking segments on a number of Australian television cooking shows. Mallos is survived by her husband John, children George, Anthony and Suzanne, five grandchildren and siblings Ellen and Tony.