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Stalactites is a Greek-Australian restaurant in Melbourne, Australia. [1] [2] [3] It is located on Lonsdale street in the Melbourne's CBD's Greek quarter. [4] [5] The restaurant was founded in 1978 by Konstantinos Tsoutouras, also known as Barba Kostas. [2] He had previously opened other chain restaurants and fish and chips stores, before ...
Jimmy Grants was a Greek-Australian souvlaki fast-food chain started in Australia by George Calombaris through his company Made Establishment Group. [1] [2] [3] [4]Whilst operating, the chain had multiple Melbourne locations including at Fitzroy, Emporium, Ormond, Richmond, and Ringwood. [2]
Attica is a fine-dining restaurant in Melbourne, Australia, owned and operated by Ben Shewry.It has won several awards in Australia, and has been included in The World's 50 Best Restaurants since 2010.
He co-owned the Souvlaki Hut restaurant in Templestowe Lower in Melbourne's north-east with former Carlton teammate Anthony Koutoufides, until its closure in early 2011. [ 3 ] He married his girlfriend Tammy on 14 May 2016.
The Waiter's Restaurant is an Italian restaurant in Melbourne, Australia, described as a "Melbourne institution". [1] Founded in 1947 as the Italian Waiter's Club, it was initially a place for waiters (mainly of Italian and Spanish heritage) to have a meal, a drink and play cards after their work - in breach of the very strict liquor licensing laws in place at the time.
Best Food Gifts for Christmas Kelly Fields’ Southern Brunch Box. Start Christmas morning on the right foot with a brunch courtesy of Kelly Fields, one of the South’s most acclaimed chefs.
The best books of 2024, according to Goodreads. See all deals. In Other News. Entertainment. Entertainment. People. Justin Baldoni spends time with wife in first sighting since Blake Lively's ...
Souvla (Greek: σούβλα) is a popular dish from Cyprus. [1] It consists of large pieces of meat cooked on a long skewer over a charcoal barbecue. [2]It differs from the popular Greek dish souvlaki, in that meat cuts are much larger and slow cooked for a much longer period at a greater distance from the hot charcoal.