A European vacation may not be on the cards, but a Cantinho Greek feast sure is!

It’s been eight years since Michael Hatzifotis first shared his Greek Lamb Souvla with James St. The lamb is marinated in a secret family recipe (loads of herbs and spices) and slow cooked to tender perfection. It’s served with fresh Greek salad, toasted pita bread, tzatziki and much-loved lemon potatoes can be added too.

Mark the last Friday of each month in your calendar and follow the smell of the coal-fired lamb to Cantinho.

In the meantime, meet the man behind the monthly cook up here. We sat down with Michael for a chit chat about his heritage, favourite recipes and more.

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