Yes Chef

Olympic meats? Yes Chef.

Timothy Cassimatis

We go behind the scenes at buzzing inner-west restaurant Olympic Meats - where Timothy Cassimatis is putting his spin on traditional Greek barbecue. For us, it's a trifecta of lamb dishes, prepared with passion and cooked to perfection over charcoal. 

1. Kontosouvli - chunks of lamb forequarter, skewered and turned slowly over coals 
2. Capuzelle - whole sheep's head, skewered and turned slowly over coals 
3. Politiko Kebab - a mix of beef and lamb cuts, minced twice and cooked on a skewer over coals