Few people understand comfort food better than a charming stalwart of Adelaide’s dining scene, Stratos Pouras of Cork & Cleaver at Glenunga.

In fact, amid mod buzz restaurants and million-dollar makeovers, he proudly boasts the restaurant hasn’t changed in 35 years. Why would you change something that works so well, he says.

The menu is all about incredibly good steaks, signature meatballs and some SA gems such as this recipe by his chef, Greg Favretto using local seafood, generous soft balls of feta gathered together with a deeply flavoured tomato sauce.

  • And, for those with gluten intolerances that Cork & Cleaver menu is laden with options, this tasty prawn number included.

    PRAWNS SAGANAKI RECIPE
  • 1 large onion
  • 2 cloves garlic
  • 2 x 440ml cans chopped tomato
  • ½ cup freshly grated parmesan cheese 
  • 12 large Australian prawn cutlets
  • 280g best quality feta cheese
  • Olive oil
  • Salt flakes and freshly ground pepper to taste

Dice onion and sauté until translucent, then smash and chop garlic, add to onion and cook for a further two minutes. Add tomato to mixture, then reduce flame and simmer for about 30 minutes, add parmesan cheese and stir.

Cover the base of a large skillet with the tomato sauce, arrange the prawns on the sauce then cover with remaining sauce. Crumble the feta on top and drizzle with olive oil.

Heat gently on stove top until sauce begins to simmer. Place under a grill until the cheese lightly browns.

Serve with crusty loaf of bread or rice.

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