Cooking Demonstrations
Catch a cooking demo on the #LoveLonsdale stage
Sat 28 Feb
11:00am Nicolette Stathopoulos
Nicolette will cook Ikarian Soufiko Pasta and prepare a Greek Delight Spritz.
Proud Greek Australian MasterChef Australia contestant Nicolette Stathopoulos from the Peleponese region of Greece is a Melbourne local who now spends her time between both Melbourne and Sydney.
Her cooking stems from spending hours upon hours in the kitchen with her Grandmother, Elipida. For as long as she can remember, her grandmother would always be cooking for her as soon as she got home from school.
10 years on from MasterChef Nicolette has worked as a pastry chef, and now spends her time creating content and developing recipes for brands.
The Greek islands have become a hub for Nicolette to spend the European summers in, discovering and documenting new islands each year. Every island has its special restaurants, recipes and hidden gems & beaches to discover. They have so much to offer, and their rich Greek culture and history is something Nicolette is drawn to exploring on each island as they all offer different experiences from one island to the other.
12:05pm Stalactites
Stalactites will cook Soutzoukakia.
Stalactites opened on Lonsdale Street in 1978, when the Konstandakopoulos family, laid the tiles, marinated the meat and worked the ovens themselves.
Built for the Greek community that had settled around Melbourne’s CBD in the postwar decades, the restaurant quickly became a gathering place for anyone who needed a meal at any hour, feeding shift workers, students, taxi drivers and families across nearly five decades of continuous service.
Almost five decades later, on the same corner with the same recipes, the restaurant is led by Nicole Konstandakopoulos and remains grounded in philoxenia welcoming everyone to the table, day and night. The menu draws on family recipes passed down from grandmothers in Southern Greece and Asia Minor, built around seasonal ingredients, classic techniques and patience.
Stalactites is the sister restaurant to Hella Good, a modern Greek food brand with locations in Melbourne CBD and Chadstone.
1:20pm Hellenic Wine & Spirits x Taverna
Join Vicky from Hellenic Wines & Spirits and Angie from Taverna Restaurant for a refreshing summer cocktail demonstration.
About Hellenic Wines
Hellenic Wine & Spirits is one of Australia’s largest importers of Greek wine, spirits and food. Founded in Melbourne in 1994 by Archie Tsoukras, the family-owned business represents leading producers from across Greece, supplying cafés, restaurants, bars and retailers nationwide with premium, authentic products for every occasion and market segment.
About Taverna
Angie Giannakoudakis is a respected Melbourne restaurateur and hospitality leader with decades of experience championing Greek food, wine, and culture. Known for her warmth and deep industry knowledge, she has played a key role in shaping modern Greek dining through thoughtful, community-driven restaurants.
2:20pm George Calombaris
George will cook Pastitsio with braised Kangaroo.
George Calombaris is one of the world’s most decorated chefs; recognised and respected around the world by his peers and the general public for his culinary genius and his absolute passion for food. George has over 800K+ Followers on his social media platforms, with a very engaged audience.
Most recently this passionate Chef developed his own range of cookware for Blu, a range that is 100% Toxin Free. He also recently became an Ambassador for the Wild Olive, helping to promote their range of Olive Oils.
George built a massive following in his role as one of the three OG Judges of MasterChef Australia for 12 years, helping take it from domestic success story to global blockbuster. He continues to share his love of cooking and food around the world with guest appearances at Masterclasses and Food Festivals, and has been working alongside his good friends Matt Preston and Gary Mehigan, presenting Masterclasses and dinners for Conosh in India.
George has also directed his creativity to an online app and platform called ‘Culinary Wonderland’, which he has softly launched alongside co-founder Chef Shannon Bennett in 2024.
George also has a significant following in countries as diverse as India, South Africa, Greece, Netherlands, Poland, United Kingdom and Indonesia; instantly recognised through his appearances on TV shows including MasterChef Australia, MasterChef Poland, MasterChef Greece and Saturday Kitchen in the UK, among many others.
George’s career has seen him at the forefront of some of Australia’s finest, award-winning restaurants; leading and mentoring many of Australia’s next generation of extraordinary young chefs and hospitality workers.
His skills have been acknowledged through many personal accolades including Young Entrepreneur of the Year and Young Chef of the Year… but he loves nothing more than being on the tools, in a kitchen surrounded by dedicated, passionate and talented young artisans.
As well as mentoring young talent, George has always given his time generously to important causes including mental health and bowel cancer prevention.
George Calombaris is a man with a story to tell. From winning a scholarship as an apprentice, to competing in prestigious international events including the Bocuse d’Or culinary grand prix in France, working for and then owning some of Australia’s finest restaurants, becoming a published author of multiple successful books and then all the way through to his time as a celebrated chef on some of television’s most successful shows.
And still to this day George remains absolutely committed to his craft. Through the trials and tribulations that have come his way, his creativity, knowledge, and ability to show love through his food will never be lost.
George is a risk taker and a leader; a trend maker, always on the lookout for something that makes his work stand out from the rest in every aspect.
Today George focuses his time creating new hospitality opportunities in Sydney, as Culinary Director overseeing new projects for clients from restaurants to pubs and hotels.
Sun 1 March
11:00am Olive & Thyme
Olive and Thyme will be doing a food styling session.
Olive and Thyme Catering was founded in 2016 by husband-and-wife team Ilias and Renee Patsiaouras, after self-catering their daughter’s christening and first birthday and spotting a gap in the market for beautifully presented, handmade food that tastes like home.
What began as a small menu quickly grew, with Olive and Thyme fully booked within a week of launching on social media. Today, the business is known for its superior-quality catering, using third-generation family recipes once served in Ilias’ family restaurant in Germany.
From their state-of-the-art commercial kitchen in Clayton South, Olive and Thyme Catering services events of up to 2,000 guests, from intimate private celebrations to large corporate functions and weddings. Trusted by leading global brands including Nike, BMW, Amazon, Penfolds and McDonald’s, Olive and Thyme delivers food that’s memorable, generous and made with heart.
12:00pm Kathy Tsaples
Kathy will cook Bobota – Pumpkin Slice.
Kathy Tsaples is a renowned Greek chef, cookbook author and proud owner of the Sweet Greek Shop in Prahran Market. In 2016 Kathy was awarded the winner of the HACCI Award for business excellence. Her vision to share her love for food and the Hellenic culture has always been at the centre of Kathy’s business, where sharing her passion allows her to invite everyone to experience Greek cuisine for themselves.
A wife, mother and cancer survivor; Kathy has a lot to be thankful for and doesn’t take anything for granted, especially life. In the 1950s and 60s Australia experienced a new wave of multiculturalism, which saw Kathy’s parents migrate from Greece to Richmond, where she grew up learning to cook traditional Greek cuisine from her mother. These recipes have been passed down from generations, meaning Kathy’s food is engrained with her culture and spirit. For Kathy, The Hellenic cuisine evokes memories she will cherish forever. My food is a celebration of life!
From running the Sweet Greek shop, teaching Greek-cooking masterclasses and appearing as a guest chef on television programs alongside Justine Schofield, today Kathy shares her culinary journey and favourite recipes with her followers on Instagram @sweetgreekshop
12:55pm Taverna
Taverna will cook Tomatokeftedes.
Angie Giannakoudakis
Angie Giannakoudakis is a respected Melbourne restaurateur and hospitality leader with decades of experience championing Greek food, wine, and culture. Known for her warmth and deep industry knowledge, she has played a key role in shaping modern Greek dining through thoughtful, community-driven restaurants.
Chef de Cuisine, Maria Delengas
Maria has worked at some of Australia’s most celebrated venues such as árkhe, Movida Aqui, Nido, Bloom and most recently Pirate Life South Melbourne.
Driven by a passion for open-flame cooking, it’s at these venues that Maria established her cooking style, heavily inspired by her Greek upbringing. Maria brings over 18 years of professional experience to Taverna with a deep enthusiasm for delivering an honest and authentic dining experience.
2:20pm Niko's Garden
Niko will cook Vegan Stuffed Grilled Eggplants.
Nicholas Gnafakis is a Melbourne-born chef with proud Greek heritage. After more than a decade working in top-end restaurants, his passion for Greek food led him back to his Pappou’s garden.
What began as curiosity soon became a deep connection. The herbs his grandfather had brought to Australia from Skafi, Crete in the 1960s were more fragrant and vibrant than anything he had used professionally. With his Pappou’s guidance, Nicholas began propagating these plants at home.
Today, he grows and shares rare Greek herbs, mountain teas and heirloom vegetables, many native to Crete. Travel, research and time spent learning from villagers and family further strengthened his knowledge and purpose.
During the 2020 lockdowns, Nicholas returned fully to the garden, embracing a slower, more grounded way of living. From this reconnection, Niko’s Garden was born — dedicated to preserving and sharing these important Greek plants for future generations.
Supported by
