Behind the Kounta

Miznon Melbourne Podcast | Fine dining in a fast food mask

“Chefs are often preceded by their dishes, but rarely dishes as simple as a whole roasted cauliflower” – Good Food Guide

By Chloe Chaplin

Head Chef Afik Gal, joined our podcast to chat about the planning, passion and skillful execution behind the award-winning global Brand, Miznon.

“We don’t write recipes, we teach the story of the recipe to the cook,” Eyal Shani

Eyal Shani is the inspiration and leading chef behind twelve highly successful restaurants, and is considered to be one of the most influential figures in the Israeli culinary scene. In 2011 Shani opened the first Miznon in Tel Aviv, subsequently expanding to Paris, Vienna, Melbourne and NYC.

Using fresh and seasonally inspired ingredients to create a new kind of Mediterranean street food, Miznon’s vision is to take the flavour of each city and translate it into a pita. To take the energies, the groove, the longings, the limitations, the beauty and the flavour and express it all … in one simple, yet extraordinary pita.

We caught up with head chef Afik Gal, Shani’s trusted friend and incredibly talented chef who has been at the heart of every Miznon since the very beginning. Afik packed up his home and moved to Australia to bring ‘fine dining in a fast food mask’ to our culinary capital, and on behalf of everybody who has had the pleasure of eating at Miznon Melbourne, we want to say a huge thank you!

Here’s a little taster of what we chatted about:

  • What is ‘fine dining in a fast food mask’?
  • Was it new for you to think of the people first before the food when you started Miznon?
  • Why do you prefer to hire fresh low-skilled chefs into the brand rather than seasoned experts?
  • What elements of Melbourne did you want to bring into the brand?
  • Will it be hard to scale the ‘street food’ concept?
  • What do you think the next step is for the Miznon brand?

Tune in, and enjoy.

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