Meet Chef Mark

From Slovakia to Sydney: A Culinary Journey in Every Slice

I was raised in a small village in Slovakia, where food was honest, unprocessed, and made to matter. In 2006, I came to Australia at 20, following my brother Jan in search of something bigger.

I remember landing and saying ‘I found it! in the land, the culture, and above all, the food.’

I trained in professional cookery and culinary arts, spent years refining my craft in some of the country’s most respected kitchens, from the One-Hat Galileo to the Two-Hat Rockpool Bar & Grill. Every shift sharpened not just my skills, but my standards.

In 2012, my brother Jan and I opened Ahgora, located in Sydney’s premium suburb Glebe, a modern Mediterranean restaurant driven by bold flavors and fine technique. Then in 2018 I opened Greek Feast in Bondi, more relaxed, but no less serious about quality.

We've cooked for Olympic athletes, film stars, and families who care deeply about what’s on their plate. And now, with Aussie Biltong, we’re bringing that same dedication to premium beef.

This isn’t gas-station jerky. This is biltong, made with care, precision, and respect for the meat. Sourced from Australia’s finest beef. Air-dried the right way. No shortcuts. No gimmicks. Just rich, tender flavor that speaks for itself.

Because when you know how real food should taste, you’ll never settle for less.

Our tag-line is simple, if you're not 100% Satisfied, we offer a 100% money back guarantee!

Recipes Hub Page

  • Bruschetta with Biltong: The Unexpected Aussie Appetizer That's About to Rock Your World

    Bruschetta with Biltong: The Unexpected Aussie Appetizer That's About to Rock Your World

    Right, let's get straight to it, you know that feeling when you stumble across something that shouldn't work but absolutely bloody does? That's exactly what happens when you throw South African biltong onto Italian bruschetta. This biltong bruschetta combo is...

  • Biltong Soup Recipe: Your New Winter Obsession

    Biltong Soup Recipe: Your New Winter Obsession

    Look, if you've never dipped your spoon into a bowl of steaming biltong soup, you're missing out on something truly special. This South African classic has been quietly winning over Aussies who crave something hearty, protein-packed, and honestly just a...

  • Biltong Meets Your Stew Pot: A Properly Delicious Adventure

    Biltong Meets Your Stew Pot: A Properly Delicious Adventure

    There's something about slow-cooked food that just hits different, you know? Maybe it's the way your kitchen fills with those deep, savory aromas, or how the flavours seem to get richer with every passing hour. And when you throw biltong...

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FAQ

Find the most frequently asked questions below.

  • Biltong is a traditional South African air-dried meat snack — think of it as jerky’s more sophisticated, flavour-packed cousin. Ours is made with 100% Aussie grass-fed beef, hand-seasoned, and slow-cured by Chef Mark in Bondi for the perfect chew and taste.

  • Glad you asked.

    Jerky is often pumped full of sugar,
    preservatives, and chemicals. Ours?

    • No sugar. No nasties. No BS.
    • Thicker cuts. More flavour.
    • Slow-dried, not blasted with heat.

    It’s the difference between fast food… and fine dining. But portable.

  • Absolutely. We source only premium, grass-fed beef from trusted Aussie farms. No hormones. No antibiotics. Just clean, ethically raised meat — because you can taste the difference, and we wouldn’t feed you anything we wouldn’t eat ourselves.

  • Right here in Bondi, Sydney, inside the iconic Greek Feast restaurant.
    Every batch is crafted by Chef Mark, using traditional techniques and a custom spice blend that’s been perfected over years.

  • Mate, it’s a nutritional powerhouse.

     ✔ High in protein
     ✔ Keto and paleo friendly
     ✔ Low in carbs
     ✔ Zero sugar
     ✔ Naturally preserved

    Great for fuelling workouts, muscle
    recovery, office snacking, or just not reaching for that donut.

  • However you bloody want.

    • Straight from the pack 
    • Tossed into salads
    • Scrambled into eggs
    • Stacked on toast
    • Shredded into stir-fries

    It’s not just a snack — it’s your new
    secret ingredient.

  • Unopened packs stay fresh for up to 6 months. Once opened, we recommend
    eating within 3–5 days (if you can
    resist that long). Store it in a cool, dry place — or refrigerate to keep it fresher for longer.

  • Yep! While we’re proudly Aussie-made, we
    ship our world-class biltong worldwide.
    Just select your country at checkout and we’ll do the rest.

  • Come visit us at Greek Feast in Bondi, Sydney. You can sample it fresh, meet Chef Mark, and stock up while you feast.

    Greek Feast - 191 Old South Head Rd, Bondi Junction NSW 2022.

  • We’ve got mild and spicy options.

    Want a little kick? Go spicy. Prefer classic flavour? Mild’s your mate. Either way — it’s seasoned, not savage.