THE NORTH RIDING PROJECT

Chefs around the world have played with the form in numerous other ways, creating recipes for ‘moussaka’ made with everything from lobster (New York’s Konstantinos Troumouhis) to butter chicken (Australian chef George Calombaris).  Koukoumavlos, in Santorini, reimagined the dish as a souffle; Dubai’s Eat Greek Kouzina chain served it in a burger; The Zillers, in Athens, added it as a pizza topping; and London’s Kalimera once deconstructed it entirely.  A scallop and taramasalata moussaka remains on the menu at Sydney’s Alpha.

Cloake/Moussaka