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The Weekend Neos Kosmos : 22 April 2017
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 22 APRIL 2017 15 FOOD FOR THOUGHT packages tailored to customers’ preferences. “We tend to do it like that because it works out much cheaper and the customer feels that they can get what they want instead of something that’s pre-chosen, and we also find they feel a little bit more excited that they’ve got more control and can decide what they like.” Now the ambitious owners are looking to expand with a larger commercial site to build on their current product offering, and also have their sights on introducing their now famous spanakopites and tiropites to cafes, restaurants, supermarkets, and gourmet delicatessens. “It’s a really special recipe; our spanakopites are our number one product. They’re actually from my mother-in-law’s recipe and passed down to me. So Ilias has brought that background, that passion, and that knowledge of food into our business,” Renee explains. “We make everything from scratch, so all our filo is handmade as well. It’s done because we’ve been around this and we’ve been taught how to make them in the traditional way and we’re bringing that into the Australian market, which no-one’s actually done.” The recipe, which originates from Thessaly, has been passed on through generations of Ilias’ family. Born and raised in Germany, it was there that his family owned a Greek restaurant and tried and tested a number of authentic family recipes, which are now being shared with the people of Melbourne. And if there was any doubt in their minds, it was laid to rest last week while catering a christening where Renee says she received the biggest compliment. “I had a little old lady come up to me and say, ‘did you make that spanakopita?’ and I said, ‘yes’ and she said, ‘it is the best I’ve ever tried’ – which is a big call to make. She was in her 90s and said, ‘do you make your own filo?’ and I said, ‘yes’ and she said, ‘I’m so impressed. It’s the best thing I’ve ever tried’ and that to me was so ... it just touched me; the fact that she was so in awe about how delicious it was. That made my day.” And it’s days like those that reinforce Renee’s decision to leave the corporate world behind, to pursue a dream, which despite the long hours, that make it all the more worth it. “I can’t say that I feel like I’ve actually worked because the love and the passion that we both have for what we do, the satisfaction that we feel when we’re cooking - aside from what the customer feels because that’s the end result - but during the cooking process, the preparation, the early market morning runs and ordering this and picking up amazing cheeses, it’s not a chore. We absolutely love it, and when you love something and the passion shows we know we’ve created something amazing.” To find out more about Olive and Thyme Catering visit their Facebook page facebook. com/oliveandthyme.catering and follow them on Instagram @oliveandthyme.catering. For all enquiries, call 0402 107 647 or email email@example.com Renee and Ilias Patsiaouras.
8 April 2017
29 April 2017