Nick Papadopoulos’s name is synonymous with eating Greek in Durban even though these days his fare is more global in scale and flavour. He and his business partner (of 30 years in 2121), executive chef Eric Edwards, met early in their careers when both were working at the then-thriving Carlton Hotel in Johannesburg. Papadopoulos — who can claim an ancestor who walked with an ox wagon for four years from Egypt to Mozambique en route to what is now Mutare in Zimbabwe — started at the Carlton at 18 as a mail-and-office clerk. Ended up as front-office manager. Edwards was in the kitchen. Monthly, on a Sunday, the pair and their team revive the legendary lunchtime Greek eating extravaganza. At the Point Yacht Club, a venue with a view, and upstairs from the Anchorage bistro. Where it took a committee to revive the celebrated PYC pie. Read Wanda Hennig’s story Skordalia, Baklava and the return of the Point Yacht Club pie in the TGIFood section of the Daily Maverick.
