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, then spent years refining my craft in some of the country's most respected kitchens, from the one-hatted Galileo to the two-hatted Rockpool Bar & Grill. Every shift sharpened not just my skills, but my standards.

In 2012, my brother Jan and I opened Ahgora in Glebe, a modern Mediterranean restaurant driven by bold flavours 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.

Where things stand now

In July 2026 I closed Greek Feast, so I could give my full attention to two things.

The first is Aussie Biltong. Getting the product right, and pushing further into new flavours.

The second is standing alongside Jan at Ahgora Taverna, which has moved into a bigger home at 31 Norton St, Leichhardt NSW 2040. A refined Greek restaurant with an intimate feel, built around modern plates designed for sharing. Nearly a thousand reviews and a 4.7 average suggests we're getting it about right. Mention Aussie Biltong when you come in and we'll have a little surprise waiting for you.

How we make the biltong

This isn't gas-station jerky. This is biltong, made with care, precision, and respect for the meat.

We start with Australia's finest grass-fed beef. Every strip is bathed in vinegar, hand-spiced, and then slow-dried over 7 to 14 days, flipped every few hours so it dries evenly.

Why not a fixed number of days? Because airflow direction and intensity change how quickly the moisture leaves the meat. Two batches hung on the same morning can finish days apart. So we don't dry to a clock. We dry until it's ready, and that judgement is the part you can't automate.

No heat. No shortcuts. No gimmicks. Just rich, tender flavour that speaks for itself.

Original is the traditional cure: coriander, cracked black pepper, sea salt and vinegar. Paprika is the same base with smoked paprika and garlic layered over it. Five ingredients either way. No sugar, no preservatives, all in resealable 250g pouches.

Orders over $120 ship free express anywhere in Australia. Every one-off order gets 5% off automatically, and subscribers get 10% off every order, for as long as they stay. No obligation, cancel anytime.

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

Our tagline is simple: if you're not 100% satisfied, we offer a 100% money back guarantee.