Frank Sakellaropoulos has only been operating his souvlaki bar, , at Melbourne's Preston Market for a few months, but he's familiar with the location.
His father owned a European deli at the Preston Market for 15 years, selling food like olives, feta and salami. "I sort of grew up in the deli," says Sakellaropoulos, who worked there for several years as a teenager.
His father's business inspired him to have his own, but he's always loved cooking. "I think it was always in me. I just loved cooking. I remember wanting to cook all the time as a kid," he explains.
Over the years, Sakellaropoulos has been behind the pans in his own venues and at institutions like , and the . While he can make all kinds of dishes, he always found himself coming back to Greek cuisine. "It's my upbringing, and it's what I knew as a child so I feel at home and comfortable when I make it," he says.
I just love cooking on charcoal. I think it's so authentic Greek. It just takes the meat to another level.
Sakellaropoulos was born in Australia, but he considers himself very Greek. "The only English influence I received was from school," says Sakellaropoulos, who recalls growing up in a tight-knit community surrounded by Greek food and culture.
When he spotted an available space at the Preston Market last year, he thought it would be perfect for a souvlaki bar. He opened EuroSpit at the beginning of this year.
"You can call it souvlaki, you can call it kebab, you can call it gyros, you can call it pita," says Sakellaropoulos.
His menu revolves around pita bread filled with lamb and/or chicken that has been marinated and skewered and cooked over charcoal on a horizontal spit. "I just love cooking on charcoal. I think it's so authentic Greek. It just takes the meat to another level. You can't get that flavour from any other methods of cooking," he says.
His most popular item, the lamb souvlaki, also features tomatoes, onions, oregano chips and homemade tzatziki. The 'EuroSpit Special' is filled with chicken, tomatoes, onions, lettuce, homemade mayo and hot green chillies blistered over charcoal. There are also plant-based options, like the vegetarian souvlaki with feta and zucchini fritters and the vegan one with melitzanosalata (eggplant dip).
Pretty much everything is made in-house, from the marinades to the sauces and fritters. The pita comes from Sea Star Bakery, which Sakellaropoulos has selected carefully, favouring a thinner pita to allow for more fillings.
Sakellaropoulos has also enlisted two bakers to provide desserts throughout the week. The first makes walnut baklava and galaktoboureko, a dessert of spiced semolina custard in filo pastry.
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Galaktoboureko
"It's one of the most famous Greek cakes, and whoever has that cake says 'Wow', they all love it," he says.
The other baker makes tulumba (touloumba), a deep-fried pastry soaked in sugar syrup, which is like a churro.
On weekends, Sakellaropoulos make himself. He mostly serves the traditional kind, drizzled with honey, but he sometimes serves Nutella ones, though you'll have to get there early to snatch one.
Coming back to the Preston Market after all these years worked out well for Sakellaropoulos. "It felt strange to go back, but I just liked the vibe," he says.
EuroSpit
Shop C211, Preston Market
30A The Centreway, Preston, Melbourne
Wed-Thu: 8am–3pm
Fri: 8am–6pm
Sat–Sun: 8am–3pm
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