With the festive season upon us, chef Yiannis Kasidokostas shares with us one of his favourite seafood recipes Prawns with Greek Fava for you to enjoy with your parea over the holidays.

“Sharing food is so important in the Greek culture, with eating being a way to bring family and friends together,” the world renowned Athenian chef believes.

Yiannis has worked at the helm of award-winning restaurants in Athens, one of which has received accolades in the culinary world by way of 2 Michelin stars.

Just over a year ago now he opened up SOWL Restaurant on Koornang Road, Carnegie as part of a proud mission to introduce modern Mediterranean flavours and filoxenia to the city of Melbourne that Yiannis now calls home.

“If there are people around the world who would never otherwise have the chance to know what real Greek cuisine is, then it is our mission to introduce it to them.

“Real Greek cuisine has soul. It is filled with great passion for fresh produce, ingredients and flavours,” he says.

Enjoy this delicious Prawns and Greek Fava recipe with its fresh and traditional flavours, and to experience more of Yiannis’ authentic culinary delights, book a table at SOWL restaurant today.

SOWL Restaurant will be open over the holiday season.

Opening hours

Monday to Sunday 5:30pm to 10pm

Saturday & Sunday 10am-4pm “The Canteen” project menu

Holiday season trading

Open Christmas EVE & New year’s EVE

Closed December 25th, 26th and January 1st 2020


E: [email protected]

T: +61 3 9530 4036

Book your table at SOWL Restaurant HERE


Serves 4


For the greek fava puree

  • 300g yellow split peas
  • 600ml warm water
  • 1 teaspoon salt
  • ½ teaspoon white ground pepper
  • 2 tablespoons white balsamic vinegar
  • ½ brown onion fine chopped
  • 1 teaspoon ground coriander
  • 100ml olive oil

For the prawns

  • 1 kg fresh prawns (head removed and cleaned, cut in halves)
  • 200ml extra virgin olive oil
  • ½ tablespoon mild cayenne pepper


  1. Wash the yellow split peas lightly under cold water not for more than a minute.
  2. Place a thick bottomed pot on a medium heat flame and add two tablespoons of olive oil, the chopped onion, yellow split peas well strained, salt, pepper and coriander.
  3. Stir until the onions are soft and add the water.
  4. Cook until the yellow split peas become soft in a creamy and chunky consistency.
  5. In a blender add the cooked ingredients from the pot and the white balsamic vinegar.
  6. Blend until smooth and creamy consistency.
  7. Return the fava puree back in a thick bottom pot and add olive oil and season to taste.
  8. Cook until thick and creamy.
  9. Mix the olive oil with the mild cayenne pepper.
  10. On a flat baking tray apply baking paper and the prawns with the shells touching the bottom of the tray.
  11. Add the spiced olive oil on the flesh of the prawns and bake in the oven at 170 degrees Celsius for 2 minutes.
  12. Season with sea salt flakes.
  13. Plate up and garnish using your imagination and include crispy ingredients that will elevate the texture as you enjoy every bite.

To experience more of Yiannis’ authentic culinary delights, book your table at SOWL Restaurant HERE

You can read more about SOWL Restaurant and Yiannis Kasidokostas HERE and HERE.

SOWL Restaurant

92 Koornang Road, Carnegie Victoria 3163

T: 03 9530 4036  E: [email protected]


Insta: @sowl.restaurant

Insta: @yiannis_kass

SOWL Restaurant
SOWL Restaurant, Carnegie Victoria


chef in restaurant kitchen
Yiannis Kasidokostas


SOWL Restaurant