Nick and Voula Bakopoulos always knew they would end up working with food. They both grew up in entrepreneurial migrant families in suburban Adelaide. "I grew up in chicken shops and Nick grew up in delis and snack bars back in the 80's", Voula told SBS.
The couple's first food venture, The Travelling Greek, gave them an opportunity to showcase their Greek and Cypriot backgrounds while paying tribute to Nick's father - the man who founded the pair's love for the culinary world. "The Travelling Greek was named after our parents who were migrants back in the 50’s. They came here with nothing other than pride and possibly enthusiasm and a little self-belief", Nick says.
Voula and Nick Bakopoulos Source: SBS Greek
Nick and Voula Bakopoulos say they wanted to join the increasingly popular market landscape and contribute to Australia's growing love for international foods. While Voula still cooks the food at home, she now feeds Greek village-styled food - like slow cooked lamb and stuffed capsicums - to hundreds of paying customers. "People who buy the food say it reminds them of their mum's cooking and even their grandma's cooking. This food brings back happy memories for people", Voula told SBS.
Voula's Greek on a plate Source: Supplied
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