“The journalist advised me that she had learn good opinions about my meals on social media and wished to know extra. She was shocked how they discovered about me in Cyprus,” Mr. Athanatos mentioned. neos cosmos. The present she appeared on was the favored life-style present. Irthe kai Ethese (“They arrived and anchored”) on the Cyprus tv channel Sigma.
Perhaps you bear in mind final 12 months when neos cosmos reported that Mr. Athanatos gave away souvlakia to individuals in want throughout the COVID lockdown. He additionally gave away procuring baggage full of canned meals and different requirements. That individual story additionally made headlines in a Cyprus newspaper.
“The presenters (Andrea Dimitropoulos and Giota Damianou) wished to know the way the enterprise began, what was the thought behind it and the way the pandemic affected us,” he mentioned.
As a result of pandemic, he closed his enterprise for six months and misplaced his regular house on Mt Alexander Highway.
“I began working once more from my home throughout the driveway after which moved to my present location subsequent to FoodWorks and Hillside Recreation Reserve. I’ve three tables exterior the meals truck when the climate is sweet or individuals can stroll to the reservation to eat. ”
4 years earlier he had had a profitable LED lighting enterprise till the state authorities began gifting away the lights and he was not in a position to compete with the massive firms.
“Whilst a baby, rising up in Cyprus, I at all times wished to be a chef. I like to prepare dinner and experiment with meals. So I principally caught to doing what I liked to do as a child and began the enterprise.
That love of meals implies that he makes positive that all the things he sells over-the-counter is contemporary, of excellent high quality, and ready by himself.
For instance, he makes positive the components in his souvlakia are evenly distributed.
“Each chunk, from begin to end, can have the identical components so the meat does not pile up on high and solely greens are left on the finish of the souvlaki.”
As an alternative of frozen lettuce, he’ll use arugula, the rooster is ready in a lemon marinade of his personal making identical to the tzatziki and tahini.
His halloumi fries are well-liked and he has recognized the proper saganaki cheese that shall be agency for the brand new saganaki fries dish he plans to introduce. Like halloumi, the cheese is dipped into the batter, rolled in breadcrumbs, and fried to accompany the fries.
“I am at all times making an attempt various things. I’ve tried 5 totally different cheeses and this Greek saganaki is agency and excellent for this new dish.” When she is requested if she prefers saganaki to halloumi, she laughs and diplomatically says, “I am from Cyprus.”
A part of the menu additionally contains Koupes, a Cypriot delicacy that has a filling of minced meat, herbs and spices wrapped in a cracked wheat husk and flour that’s fried. It additionally contains the standard semolina tart on its sweets menu as a tribute to its Cypriot roots.
Mr. Athanatos was born in Melbourne however left along with his grandmother for Limassol in Cyprus when he was two years outdated, in 1972, and returned to Melbourne in 1989 after ending highschool.
His spouse, Maria, and their son typically assist out on the meals truck. He hoped to open his personal restaurant when COVID hit, however he says he’ll see if he can comply with that dream subsequent 12 months.
“There are literally thousands of meals vans on the market, I used to be shocked but additionally proud that Cyprus TV selected me,” he mentioned. neos cosmos.
It must be famous that in March, Style of Cyprus was voted within the high 10 meals vans in Victoria by herald solar readers who additionally mentioned that Mr. Athanatos produced one of the best souvlaki in Melbourne.