Brand SA

The Olga's Fine Foods Story

Olga’s Fine Foods is a proudly South Australian, family-owned business with a rich tradition in crafting premium smallgoods. Founded with a passion for authentic European flavours, the company began as a small-scale operation inspired by Olga herself. Recognising demand for her traditional homemade Chevapchichis at their restaurant in the 1970s, Olga’s Fine Foods was born and for over half a century they've continued to share great-tasting eats that families can’t get enough of.

The first company in Australia to make and sell beef Chevapchichis, Olga’s has expanded their fine meats and rub range, grown to be a household name and one of Australia’s most trusted independent artisans of quality meat products. Based on traditional family recipes, and using only 100% Australian premium meats, Olga's multi-awarded taste sensations bring people together at homes and around BBQs.

Today, Olga’s Fine Foods continues to grow while staying true to its roots, honouring their heritage while embracing innovation. Read more about Olga's Fine Foods here.

View the Discover episode here!

Middle Eastern Style Feast Board featuring Olga’s Beef Chevapchichi

"This feel-good feast is built from a few easy-to-prep elements that reimagine the Olga’s Beef Chevapchichi that we know and love - all made to pile high, share and enjoy – Larissa." 

INGREDIENTS: (serves 4-6)

Main Protein
1 pack Olga’s Fine Foods Beef Chevapchichi
Cook in a hot pan or, my favourite way - on the BBQ grill for 8–10 minutes until cooked through.

Yoghurt Flatbreads (2-ingredient dough)
2 cups self-raising flour
1 cup plain Greek yoghurt
1/2-1 tsp salt
Olive oil or ghee, for frying or grilling

METHOD:
1. Mix flour, yoghurt and salt into a soft dough.
2. Knead briefly, and ideally set aside for at least 15 minutes, or while preparing your other ingredients.
3. Once rested, divide into 8 small balls and roll out into flat rounds.
4. Cook in a hot pan with a little olive oil or ghee until puffed and golden on both sides, this only takes a few minutes.

Garlicky Yoghurt Sauce
½ cup Greek yoghurt
Juice of ½ lemon
1 clove of garlic, either minced or microplaned
Good pinch of salt
Drizzle of olive oil
Chopped parsley
Pomegranate seeds, to garnish (optional, but so delish!)

METHOD: 
Whisk yoghurt, lemon juice, salt and olive oil until smooth. Spoon into a small bowl and top with parsley and pomegranate seeds.

Quick Sumac Onions
1 small red onion, thinly sliced
Juice of ½ lemon (or just enough lemon juice to mostly submerge the onions)
Pinch of salt
Pinch of sugar
1 tsp sumac

METHOD:
Toss all ingredients together in a small bowl and let sit for 10 minutes to macerate and pickle.

Fresh Platter Extras
Sliced tomatoes
Sliced cucumbers
Sliced radishes
Loads of fresh mint

My favourite way to serve:
Arrange everything on a large platter or board: warm flatbreads, golden chevaps, tangy yoghurt sauce, sumac onions, and fresh veg. Let everyone build their own wraps, feast-style.