Television Producer & Photojournalist with a passion for sharing adventures in and around Melbourne, Australia. See my www.youtube.com/user/tmztvaustralia for other adventures. Subscribe to me so I can tell you of upcoming fab things not to miss.
Published September 12th 2019
Feed your inner Greek without having to do all the cooking
As I am part Greek, I love Greek food and seek it out at restaurants. Back in the 1970s there were Greek Restaurants everywhere in Melbourne, but as many new cultures have joined the migration to Australia, they are becoming scarcer. I am so happy to see souvlaki vans popping up everywhere to continue the joy of spicy beef and lamb.
So I was very excited when I stumbled on an authentic Greek restaurant in Corydon. I travel there weekly to do a live radio program. After entertaining the masses for several hours, you work up an appetite.
Meat Empire Greek Restuarant in Croydon - Photos by Tricia Ziemer
When I was younger, my grandmother and grandfather put on beautiful feasts, the table laden with dishes. But at home, my mum being Irish, just did not get the Greek cooking. I love her to bits, but her lamb curry was a sad, sad thing.
So to run across this wonderful Greek restaurant in Croydon was a treat indeed. The smells when walking into the restaurant are so enticing. And the tables are full and there is a long line picking up take away. The grill is right there, so you can see all the beautiful foods made up fresh.
Traditional Greek salad has those stunning Mediterranean flavours
It is hard to pick among all the choices, but their Saganaki and Spanakopita or real treats as appetisers. But of course, the rotisseries are turning and souvlaki is on the go all day. Meat Empire is an apt name for the tavern.
Lovely mix of big and small tables for families or intimate dining
Some things they could add would be a grilled fish or oysters. My Dad and Grandfather would bring in the oysters from the rocks and we would shuck them fresh with a sharp knife and slurp them down. The only way to have oysters straight from the sea with that beautiful salty tasty and silky texture. Sometimes if we were lucky, there would be a pearl tucked in underneath. It was a special moment. To this day, I have one of those natural pearls. But oysters and Greeks go back to the days of Homer and earlier.
This restaurant should also allow you to blend a Saganaki (grilled cheese) and Spanakopita in a smaller share. Two half shares for a one price taste sensation.