By Dianne Mattsson - Food Writer for Advertiser - March 8, 2015

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. Saute 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. Acrosss 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.



* 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.

Barbecue Beef Short Ribs

By Dianne Mattsson - Food Writer for Advertiser - March 22, 2014

ONE OF ADELAIDE’S most enduring chef/restaurateurs, Stratos Pouros, says he tried for years to get a steady supply of “just right” beef ribs out of butchers.

The owner of the steak extraordinaire restaurant, Cork & Cleaver, at Glenunga, says he always enjoyed unctuous rib dishes on his travels.

“I would come back from my trips and talk to butchers, but had trouble getting just what I wanted, to mimic the beautiful American ribs,” he says, maintaining there was a “certain style” to be roasted and smoked, nice and slow.

“One trip I even brought some bones back with me,” he said, in a bid to show his suppliers exactly what he wanted.

“Suddenly, quite recently, dude food has become so popular and the ribs are readily available,” he says, while penning a home version recipe of the smoky dish of meat that falls away from ivory bones.

“People book into the restaurant when they know ribs are on the menu, “ he says, adding they make a great alternative for regulars who have loved Cork & Cleaver steaks for more than 35 years.

He is not fearful that the new restaurant staple will suffer any change in popularity with publication of his recipe, describing the ribs as the “ultimate comfort food” for all seasons, and maintaining it will be a great entertainer at home, “but people will also always love to have such food cooked for them”.

The same goes for his EXPRESS salad, so easy that anyone can whip it up as a very tasty side dish, for anything from a barbecue to a family feast.



* 2kg beef short ribs, trimmed of excess fat
* Crispy potato wedges, to serve


* 2 litres tomato sauce
* 1/4 bottle tabasco sauce
* 3 tbsp American mustard
* 100ml liquid hickory smoke*
* 1 litre honey
* 100ml soy sauce
* 150ml malt vinegar

PREHEAT oven to 160C. Combine all sauce ingredients. Season rigs with salt and pepper and barbecue lightly enough to brown (seal) only.

Place ribs in a large ovenproof dish, or spread over two dishes, and coat with 600mil of the sauce. Cover the ribs with foil and braise for 3 hours, or until tender. Ina a separate pan heat the remaining sauce, reducing if you prefer deeper flavour.

REMOVE RIBS from ovenproof dish and add to the heated sauce.

SERVE ribs in a pile with a good splash of extra sauce, and crispy potato wedges on the side.

*Stratos suggests Tones Liquid Smoke, 118ml, available at Foodland.

ROQUEFORT STYLE SALAD     Makes 4 serves


* 300g cream cheese
* 200g blue vain cheese
* 150ml French dressing (store-bought will do)
* 200ml cream
* 2 cos lettuce
* 100g walnuts
* 50g blue vain cheese

TO MAKE THE DRESSING blend dressing ingredients in a food processor until smooth. Season to taste.

TO ASSEMBLE THE SALAD cut or tear lettuce into bite-sized pieces, reserving a few inner leaves for garnish.

Drizzle with dressing, scatter with walnuts and crumble the remaining blue cheese on top.


THERE is ample sauce to go with Strato’s barbecue ribs. Slather them liberally, but if there is any left over, it will keep in the fridge for a couple of weeks (so long as it has not touched the meat). To be sure, simply place back in a saucepan, bring to boil and simmer for 5-10 minutes. Add some tomato puree, and season to tasted. Serve with roasted meats, steak or brush on barbecue kebabs.


USE A homemade or pre-made pizza dough and stretch thinly on a pizza tray. Instead of spreading with the usual tomato base, use the leftover rib sauce, then build your pizza. It will have a deeper flavour, so complement with bigger flavours on top such as meats and mushrooms. To cut the rich flavour, just before serving, drizzle the pizza with yoghurt or add plops of sour cream.


SAUCES for pasta, a chicken wing marinade, and even gravies, will benefit from a spoonful of leftover sauce, lending some oomph to the flavour. Even a bowl of steamed beans will gain interest when tossed with a sparing spoonful of the sauce. Or, for a quick meat stir-fry, add chilli, a squeeze of lemon, and some fresh herbs like mint and coriander 

SA stalwart’s prawn plate a real corker

By Dianne Mattsson - Food Writer for Advertiser - August 5, 2013

Chef Greg Favretto from Cork and CleaverFew 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 Prawn Sakanaki from Cork and Cleaver
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.