In this episode, we head to the waterfront to explore one of the Tony Kelly Restaurant Group’s most beloved creations — Spero. A Greek-inspired restaurant perched right on the edge of the ocean, where the sea breeze rolls through the open windows and the sound of gulls blends with the clatter of cutlery.
Spero feels like a place built for sharing. Big plates, generous pours, and food that carries a certain honesty — the kind that doesn’t need much explanation, because it speaks for itself.
We start with the lamb shoulder — slow-cooked until it barely holds together, rich with herbs and olive oil, the kind of dish that makes you slow down and appreciate just how good simplicity can be. Then there’s the Saganaki — a golden square of cheese that hisses and bubbles as it hits the pan, stretching like taffy when you pull it apart. It’s a dish that’s half theatre, half tradition.
There’s something about Greek food that makes you feel connected — to the people across the table, to the sea just outside, and to the timeless idea that food is meant to be shared.
Places like this remind us why we chase good meals. Not just for the flavours or the photos, but for those fleeting moments that tie a meal to a memory — the kind that linger long after the plates are cleared.
So pull up a chair, grab a fork, and come along for this one.
We think you’ll feel right at home at Spero.
I’m Donna. I’m the s chef here in Spiro in Sunshine Coast Marua. Um, so today we’re going to show you how we prepare the signature dishes here in Spiro, the lamb shoulder and the saganaki cheese. [Music] All right. So, this is a shoulder. We use uh Australian shoulder usually from tassi and all this juice we’re going to strain it then skim the fat off reduce and season to taste. Uh and we’re going to use this same juice to plate the dish. Uh I started as a dishi kitchen and now still here. It’s fun. It’s a good team. In the afternoon, we’re going to portion these babies. [Music] Okay. Um, so that’s it for now. And then what we do is we portion 250 g. And then I’m going to show you guys guys. Now I’m going to show you how we plate your service. So I got the shoulder already portioned here. And this is the bracing liquid. It’s already reduced season, no fat in it. Lay on top. I started working in the kitchen here in Australia. I used to work in the office back at home and yeah, I always hate it. It’s always it’s boring and little bit more time. the sauce. It’s thick enough. Enough. We can plate it. So, shoulder on the plate. I went a little little bit short on the sauce. Things have happened in the kitchen. So, I’m going to add more. Now, we’re going to add uh tatiki. The tatiki. It’s h yogurt dip sauce that we make in the house. Sea salt flakes. always with olive oil and lemon juice. There you go. That’s our lamb chop. So, next one is going to be our sagaki cheese. Um, this is the cheese that we use. It’s um a hard cheese. I apologize to the Greek community, but um the right pronunciation I think it is kealo gra that’s the name of the cheese and it’s a mix of cows and sheep in this in this case we’re going to put them in this craft iron fence and we’re going to finish them with some fresh lemon juice uh ham honey from local producers and some wild oregano. We’re going to dust the cheese in rice flour so it doesn’t stick to the pen. Just slap. So once it does the crust, we flip it over. Crust again until it’s soft. [Music] Hope you guys come in and try them out. [Music] [Music]
2 Comments
Epic Dana!
Dannnnnnnna ❤😘