Consistency and classic cooking has kept this chef happy at Stratos Pouras’s Glenunga restaurant for about 20 years, a neat match with the establishment’s own longevity (now in it’s 37th year).

Steaks, often teamed with local seafoods, are enduring heroes on the restaurant’s menu.

Favretto and Pouras are a well-oiled team, and proud of the Cork & Cleaver pearls, feeding the locals the food they love, with gentle twists, gleaned from comfort dining rather than fads. At home, Favreto favours slow cooking and tagines, but in his professional kitchen it’s house specialties such as chateaubriand that are most in demand.

For a summery touch, the IMPRESS recipe he shares, below, was inherited from a former restaurant chef, “and its title tells us this something to eat outdoors, under the vines”, he says.

The parcels can be filled in similar style with chicken, leftover roast vegetables and cheddar cheese, or made a little lighter with spinach and mushrooms.

His EXPRESS recipe is “quick, simple and best with beautiful local prawns”. He suggests making the dusting mix ahead of time and tossing the prawns when you are ready to cook.

Exohico (serves 4)


  • 4 x 180g pieces of quality scotch fillet
  • Salt and cracked pepper as required
  • Juice of 1 lemon
  • 1 dstsp dried oregano
  • 1/2 cup olive oil
  • 2 brown onions, thinly sliced
  • 2 large potatoes, thinly sliced
  • 2 ripe roma tomatoes, sliced
  • 12 sheets filo pastry

PREHEAT oven to 180C.

LIGHTLY season the scotch fillet. In a separate bowl mix lemon juice and oregano. Marinate the meat in this mixture for 2-4 hours.

BRUSH steaks with oil. On a hot grill, seal the steaks on both sides for about 2 1/2 minutes in total. Set aside. Sauté the onions in a little oil until golden brown. Pan-fry the potatoes until golden and set aside.

TO CONSTRUCT Butter three layers of the filo pastry, one layer at a time. Keep covered with a clean tea towel to keep it soft as you work. Across one corner of the first three pieces of filo, leaving folding room at the edges, place three pieces of potato, then add one of the pieces of meat. Top this with a few slices of tomato, o quarter of the feta and onion. Fold and roll the pasty, forming a nice parcel. Repeat to make four parcels.

BRUSH the top of each parcel lightly with butter (optional). Bake for 20 minutes or until golden brown. Serve with a green salad.

Salt & Pepper Prawns (serves 4)


  • 20 local prawns, tails on
  • 400g plain flour
  • 800g rice flour
  • 50g ground peppercorns
  • 40g sea cos lettuce
  • Pinch chilli flakes, to taste
  • 2 egg whites
  • 1 litre canola oil

COMBINE all the dry ingredients in a bowl and mix together. Butterfly the prawns and dip into egg-white then flour mixture.

DEEP FRY until golden brown. Serve with tartare sauce or garlic aioli.

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