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If there’s one thing that an authentic, tasty and warm Greek souvlaki should always be, it’s inclusive.
Managing director of Melbourne’s Stalactites and Hella Good restaurants, Nicole Papasavas, believes the almighty souvlaki should always unite people – not divide them on the basis of their health condition
or food allergy.
“More and more customers were identifying as having coeliac disease and being gluten intolerant in our restaurants,” Papasavas tells SBS. “They hated not being able to eat wrapped souvlaki.
Papasavas says all the hard work behind-the-scenes was worth it. She now encourages other Greek restaurant owners to do what they can to make their menu as inclusive as possible for people with coeliac disease.
“Perhaps some people are quite fixed and say ‘this is how we eat souvlaki in Greece so this is how you must eat it in Melbourne’,” she says. “But that’s not very inclusive in my opinion.
“You have to tailor tastes to the Melbourne palette and be flexible to keep your customers happy. We want people who have issues with their health to feel comfortable and safe.”