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The Weekend Neos Kosmos : 25 February 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 25 FEBRUARY 2017 15 FOOD FOR THOUGHT one,” Marios explained while we ordered a mixed chicken and lamb pitogyro, as it’s called in Greece. “You can also up-size the souvlaki of your choice by adding an extra skewer if you’re extra peckish.” On the day we visited, they also had some specials on offer, a succulent kleftiko (slow-cooked oven-baked lamb) and a delicious kolokasi me xoirino (pork with taro). Apart from the specials, which we recommend you try, you are by no means allowed to leave the premises without getting the koupes. Koupes (plural of koupa) were traditionally a street finger-food in Cyprus. The mince pork meat croquettes were served as a snack or as part of a meze dish and remain a popular Cypriot menu item today. “Our koupes crust is made of bulgur wheat, flour, oil, salt and stuffed with ground meat, onions, parsley and spices,” Marios continues, emphasising that his koupes are “easily the best you’ll have outside Cyprus”. “Tastes just like being on the beach on the island as a kid!” For those adventurous and ravenous eaters who would like to get a taste of everything, we would recommend the mixed grill without hesitation. The platter comes packed with one pork skewer one sheftalia, one koupa, a winemarinated sausage, mixed lamb and chicken gyro, pita bread and chips accompanied by a seasonal salad and tzatziki. This will give you an all-round taste of what From the Butcher to the Chef is like. Now, for dessert, Cypriots specialise in very sweet cakes and pastries, favouring honey, fruits and nuts and pastry. Honey is drizzled over loukoumades or lokmades (small doughnuts), and syrup is poured over the traditional semolina casserole halva. At the shop you will find several traditional desserts. In addition to the restaurant and food truck, they also do catering with both Cypriot and Greek foods− served from the truck with guests ordering or, alternatively, meals can be distributed by waiting staff. Birthday parties, company picnics, festivals, community events, or office and sporting club functions; they do it all. From the Butcher to the Chef has delicious and affordable finger food menus that are perfectly suited to events both large and small, made to measure according to taste and budget. “It’s not a party or an event until we pull up,” Marios enthuses. “Our food will make it one of the memorable talking points of any occasion!” Don’t be fooled by the simplicity of the Preston fit-out, these guys know how to cook up a storm and serve the heartiest food with a genuine smile. Every bite is busting with meraki and heaps of love all the way from Aphrodite’s island. ALL PHOTOS: VLAD SAVIN/RUSTICA FOOD PHOTOGRAPHY. Find them at 597 Bell St, Preston, VIC − 0416655576 For more head to fromthebutchertothechef.com Marios Nicola filling up a Cypriot pita pocket.
18 February 2017
4 March 2017