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.
- Last Friday of each month.
- 11:30 until sold out
- Fortitude Valley
- BRISBANE QLD