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By signing up you will receive our specially curated menu every Thursday which will be emailed direct to your inbox. The menu closes on Sunday.

Pick-up or delivery (within 8kms of Prahran) is then available for you on the Tuesday.

Home Sweet Home

For a decade, Melbourne food lovers have flocked to Sweet Greek at Prahran Market for Kathy Tsaples’ vibrant, nourishing salads, meals, snacks and desserts. Now Kathy is making her Greek classics and Mediterranean marvels available via convenient and inspiring weekly menus. “Life is busy and demanding,” she says. “I see it as my role to nourish, to feed people well, to bring those moments of ease, comfort and delight. It’s who I am and nothing brings me more joy.”

Kathy Tsaples and Sweet Greek

Even before she could reach the kitchen bench, Kathy Tsaples was cooking. “I was a shadow to my mum,” she says. “I’d stand on a stool to stir, learning very young the rich satisfaction in feeding and comforting people.” 

Growing up in Melbourne in a Greek household, food was at the centre of family life. “It was a humble home in Richmond but it was normal to have 20 people gravitate there every weekend,” says Kathy. “My mum would shop and cook on Friday and by Sunday night there was no food left. I was in the thick of it, always helping.”

Kathy’s path to cooking professionally was circuitous but in the end seemed inevitable. She was a corporate high-flyer when a breast cancer diagnosis changed everything. During a harrowing period of surgery and treatment, a vision crystallised. Kathy emerged to write  a new chapter in her own story: founded in tradition, focused on nourishment, aimed at joy.  

Sweet Greek opened at Prahran Market in 2012 and quickly became an essential stop for honest food, cooked with love. The dishes are Mediterranean with a Greek core. “Being at the market means I have the freshest and most seasonal produce at the tips of my fingers,” says Kathy. “We have our menu of traditional dishes - moussaka, lemon potatoes, we wrap 600 vine leaves a week, but we also walk around the market to be inspired. Green beans are turned into a casserole when they come into season, I’ll take tomatoes when they are tasty and sweet, we’ll snap up Brussels sprouts and blister them in the oven.” 

There’s so much satisfaction in preserving traditional recipes for modern lives and - with Cookaborough’s weekly menus - becoming part of a household’s rhythm. “The feeling of being able to feed one person, two people or a family is so overwhelmingly satisfying and humbling, heartwarming and beautiful," says Kathy. "We just love it.”