This is not a fad, it’s an idea based on thousands of years of history, and the world’s oldest cooking method still makes the world’s best meat.
SOUV is short for souvla – a Greek and Cypriot dish that’s made by cooking large pieces of meat on a long skewer over charcoal. Most people are familiar with souvlaki (small pieces of meat cooked on skewers), which is a variation on the word souvla - ‘aki’ is a suffix often added to Greek words to make them ‘little’. But no matter where you’re from, chances are there’s a variation of this in your ancient past.
SOUV is about simplicity.
Simple because it’s low-tech. There are no fancy gadgets, just a motor so that you don’t have to turn the meat by hand the way our ancestors did. SOUV is about getting back to basics.
Simple because it’s easy to use. SOUV makes it easy for anyone to make incredible food in their own backyards, with ingredients available at any supermarket.
Driven by obsession.
SOUV’s founders are three Cypriot cousins who grew up in Perth, Western Australia. For them, this way of cooking was as firmly a part of their culture as the great Aussie barbie. Listening to the menfolk debate the endless intricacies and nuances of how to make the best lamb while sitting around the souvla was a weekly occurrence.
Over the years they developed an obsession with the craft of cooking meat with fire, and began a quest to make the ultimate souvla. Like all good things, souvla is easy to learn, but difficult to master. There are still endless variations, techniques and nuances the boys are trialing and testing in their quest for perfection.
And now they want to share their obsession with others who feel the urge to get back to basics and make incredible food the old way.