Peter Gloftis’ The Lamb Shop oozes masculinity; a modern take on an old-fashioned butchery with a spit perched above glowing coals, and your meal being prepared by gorgeous men in leather butchers’ aprons. Peel away the mystique. How we love to watch men at work! It’s a workman’s meal: a modern take on traditional souvlaki, with no shortcuts taken. Choose your meat: shoulders of Junee lamb and Byron Bay pork are marinated for 24 hours, then slow-cooked over charcoal for 4 to 5 hours, basted constantly during cooking. Then the meat is packed into a soft pita with onion, parsley, tzatziki and, in a turn which would make the purists blush, hand-cut chips. Earthy and unfussy, it carries the legacy of coals and herbs that only slow cooking brings. The flavors play with my imagination as well. If only we could see where this aroma had wafted before through history, what stories would it bring?

Good Food Gold Coast

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