Jonathan Barthelmess grew up in a family of cooks and restaurateurs. He was first recognised at Coast and Manly Pavilion for his Italian-inspired cooking, but has since returned to his roots, opening Greek restaurant The Apollo. At home he sometimes cooks this seafood version of the classic Greek meatballs, keftethes, which he learnt from his Aunt Dianne. The easiest way to get the cooking time right is
