{"id":52934,"date":"2025-06-13T08:09:00","date_gmt":"2025-06-12T22:09:00","guid":{"rendered":"https:\/\/www.bidfood.com.au\/?p=52934"},"modified":"2025-06-12T10:10:50","modified_gmt":"2025-06-12T00:10:50","slug":"the-chicken-shop","status":"publish","type":"post","link":"https:\/\/www.bidfood.com.au\/blog\/the-chicken-shop\/","title":{"rendered":"The chicken shop: an icon of Australian cuisine"},"content":{"rendered":"\t\t
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It\u2019s the home-grown iconic eatery that\u2019s as Australian as sandy beaches and long golden summers. A cultural institution that holds its place in the national imagination \u2013 the humble suburban charcoal chicken shop.<\/p>\n

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With their bronze-burnished birds, hot boxes of deep-fried snacks and chillers filled with freshly cut salads, the great Aussie chicken shop has long been the go-to store for after-school snacks, post-surf chips and gravy, busy midweek dinners, late-night bites and last-minute lunches.<\/p>\n

Mostly independent and family-owned, every chicken shop has its own unique identity. Some are sleek and modern, others proudly oldschool. And since they first appeared in the late 1950s \u2013 built by postwar migrants who brought with them new flavours and a fierce work ethic \u2013 these shops have reflected the people behind them. There could be Greek salad or fattoush, pasta salad and dolmades, tabouli or even stir-fried noodles.<\/p>\n

Today, there are around 25,000 independent chook shops spreading their smoky scent of charcoal-roasted chicken through suburbs and regional towns across the country. They\u2019re more than just takeaway joints \u2013 they\u2019re community cornerstones, stitched into the way we eat, live and connect.<\/p>\n

At the heart of this cornerstone of Australian cuisine and culture are a few constants that root the tradition deep in our red soil: one of the nation\u2019s greatest inventions after Vegemite and Hills Hoists \u2013 chicken salt. And the essentials that keep us coming back, time and time again \u2013 the chicken and the chips.<\/p>\n

Chicken shops aren\u2019t just places to pick up a feed. They\u2019re part of the local fabric \u2013 as much about gathering as they are about takeaway. Places where diverse communities come together to share meals and stories.
Proudly Australian. Distinctly suburban. And entirely their own.<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Babba\u2019s Kitchen, Cairns, Queensland<\/strong><\/p>\n

In 1975, pregnant with her first child, Nadia Softa made her way to Australia via Europe and Asia. With her husband, she scraped together enough money to buy a rundown shop on the outskirts of Cairns. Using her father\u2019s recipe, she began cooking chickens over charcoal. \u201cI was one of the first people in the country to cook over charcoal,\u201d she says.<\/p>\n

One of Australia\u2019s most beloved barbecue chicken shop owners, Nadia recalls when chicken was a luxury. \u201cI grew up in Bosnia in the late 1960s, when chickens were for eggs or saved for very rare occasions,\u201d she says. \u201cBack then, I was known as \u2018Chicken Girl\u2019 \u2013 the chickens followed me everywhere,\u201d she laughs.<\/p>\n

Her father had a special blend of spices that he would grind by hand on those rare occasions when a hen was cooked over charcoal. \u201cWe had no gas or electricity,\u201d Nadia adds. \u201cSo we made our own charcoal.\u201d It was a recipe she never forgot.<\/p>\n

Babba\u2019s Kitchen<\/a> sits on a busy corner in a now comfortable suburb of Cairns, where the coastal plain starts to give way to the tropical forest. The shop is surrounded by family homes \u2013 some new builds, others old, weathered Queenslanders. Inside her shop, Nadia is a queen \u2013 a woman who embraces life and tells it as she sees it. Almost 50 years ago, she worked finger to the bone to turn an old shop into a place where she could prepare wholesome food. Her upfront character was more than a little disarming for the Cairns locals. \u201cSome people would hear my broken English and walk straight out,\u201d Nadia recalls. But she persisted, building relationships with local suppliers and earning loyal customers. \u201cI insisted on quality, on looking after my customers and treating everyone \u2013 from a labourer to a doctor \u2013 with respect. By 1976, I was selling 100 chickens a week,\u201d she says proudly.<\/p>\n

Today, Nadia uses free-range birds and seasons them with her own blend of spices. Babba\u2019s Kitchen is a bustling hotspot for families, tradies and tourists, with most opting for her house-made gravy. \u201cIt starts with kilos and kilos of roasted chicken bones simmered into a golden stock,\u201d Nadia explains. \u201cThat\u2019s the base of my famous gravy.\u201d<\/p>\n

Nadia herself has become famous, appearing in local newspaper articles and known locally as Babba \u2013 Bosnian for \u2018grandmother\u2019, similar to the Russian word babushka. With her iconic headscarf, warm smile and no-nonsense attitude, she is a true tropical North Queensland character who has become part of the city.<\/p>\n

\u201cYes, we get some well-known people through the door,\u201d she adds, \u201cbut it\u2019s the regulars who really matter. Some are like family.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Melbourne Charcoal Chicken, Albert Park, Victoria<\/strong><\/p>\n

For Michael Fouyaxis, owner of Melbourne Charcoal Chicken in Albert Park<\/a>, building a strong local community was key to creating a sustainable business. \u201cWe took over a chicken shop that wasn\u2019t sustainable,\u201d he says, pointing towards nearby Albert Park beach. \u201cThat draws thousands of people in summer \u2013 when we\u2019re really busy \u2013 but in winter, it\u2019s dead. No locals, no foot traffic.\u201d<\/p>\n

Michael took over the family business nine years ago when his mother fell ill. Shortly afterwards, a fire in the extractor fans above the charcoal pit gutted the shop. He rebuilt from scratch, working seven days a week. \u201cI\u2019d arrive at 8:30am to light the charcoal and leave at 9pm,\u201d he says. I learnt the weekly pulse of customers, the seasonal flow. I learnt that consistency is everything \u2013 people appreciate familiarity.\u201d<\/p>\n

The shop sits amongst upmarket restaurants, iconic ice cream shops and opposite the number one tram terminus. Palm trees wave in the sea breeze at the end of the road. Young, well-dressed couples jog past the door after work. Inside, it is a clean, modern store with a bright backlit menu board featuring classic charcoal chicken and its variations, served with salads and chips. Add to this the very popular calamari, souvlaki and burgers, and Michael looks to have covered all bases.<\/p>\n

With a background in marketing, Michael knew how to build a loyal customer base. \u201cEighty per cent of the profits come from twenty per cent of your customers,\u201d he notes. He focused on high-quality, healthy meals, introducing salads like quinoa and beetroot to complement the chicken. He also stuck to a classic stuffing recipe \u2013 breadcrumbs, onion and dried herbs. \u201cIf you go too gourmet, 20% might love it, but the rest won\u2019t get it.\u201d<\/p>\n

Michael\u2019s chickens are seasoned with a special chicken salt made weekly by his father, George, who emigrated from Greece. Like many Greek migrants, George began his career in food \u2013 from fish and chip shops to charcoal chicken. After managing a popular suburban chicken shop, he opened his own restaurant, later moving the family to Queensland. Eventually, they settled in Victoria after purchasing the Albert Park store to be closer to their children in school.<\/p>\n

\u201cMum is doing much better now,\u201d says Michael. \u201cShe comes in to make salads fresh every day. We\u2019ve grown from selling 100 chickens a week to nearly three times that. People support us because we\u2019re a family business feeding other families. It\u2019s been a fantastic journey.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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Ivey\u2019s Chicken \u2018n\u2019 Carvery, Tinana, Queensland<\/strong><\/p>\n

Being embedded in the local community has also been key to the success of Mick and Peta Sama, who have run Ivey\u2019s Chicken \u2018n\u2019 Carvery<\/a> in Tinana \u2013 just outside Maryborough, Queensland \u2013 for 17 years. \u201cWe cater for weddings and parties,\u201d says Peta. \u201cIf there\u2019s a fire, the RFS (Rural Fire Service) might ring up with a big lunch order, and we\u2019ll get it out within the hour.\u201d Mick adds, \u201cWith most households being dual-income now, the local chicken shop is many families\u2019 second kitchen \u2013 it\u2019s fast, affordable and healthy.\u201d<\/p>\n

Peta first worked at Ivey\u2019s before she and Mick bought the business. She saw room for improvement and made quality the cornerstone. \u201cWe make everything fresh,\u201d says Mick. One of their best sellers? Roast potatoes. \u201cWe start with a 20kg bag, tumble them to remove the skins, portion them, coat them in our own flour, breadcrumb and spice mix, then cook them in a pressure fryer. They come out golden and crisp on the outside, fluffy inside.\u201d<\/p>\n

Every salad is made fresh daily \u2013 they buy carrots by the box for grating. Their potato salad features capsicum, parsley, mayonnaise, pepper and salt. \u201cOur speciality is tangy pasta salad,\u201d says Peta. \u201cThe secret? Tangy pasta sauce from Bidfood.\u201d They sell over 100 roast chickens a day, thanks in part to offering large size 16 birds (1.6kg) for families, while tradies get 1.2kg chooks in lunch packs. \u201cWe also make our own chicken salt,\u201d says Mick. \u201cOne of the secret ingredients is modified yeast extract \u2013 it just makes everything taste amazing.\u201d They also roast 24kg of pork and 10kg of beef daily for their popular roast rolls and salads. \u201cWe don\u2019t waste the cooking juices,\u201d Peta says. \u201cWe pour them off, skim the fat and blend them with gravy powder to make 25 litres of gravy every day.\u201d<\/p>\n

Ivey\u2019s has a team of 12 \u2013 many long-time staff \u2013 and there\u2019s simply no time or space to expand the menu. \u201cThere\u2019s always a line of mums, tradies, truckies and ambos waiting for their roast feed,\u201d says Mick. \u201cWe\u2019re so old school; we didn\u2019t have social media until recently, and I was still paying suppliers with cheques,\u201d Peta laughs. \u201cWe were our bank\u2019s last customer in Queensland still using a chequebook!\u201d<\/p>\n

Now preparing to sell the business, the couple reflect proudly on their journey. \u201cThe secret is offering quality at a good price, and being open when people need a chook \u2013 morning to night,\u201d says Mick. \u201cWe\u2019ve had a ball,\u201d Peta adds. \u201cChicken shops are a cornerstone of Australian life, and we\u2019re proud to have been part of it.\u201d<\/p>\n

Australia\u2019s love affair with the hot chicken shop continues to thrive as household heads trade home-cooked meals for well-balanced takeaway. While supermarkets are muscling in with cheap chooks in a bag, local barbecue chicken shop owners are doubling down on better service and healthier choices. As Michael Fouyaxis, owner of Melbourne Charcoal Chicken, explains, \u201cWe represent old-fashioned family values \u2013 people relate to that,\u201d he says. \u201cWe\u2019re open all day and into the night and always have something good for people to eat. And people never forget that.\u201d<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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As seen in winter 2025<\/p>\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t

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\n\t\t\t\t\t\n\t\t\t\t\t\t\n\t\t\t\t\t\t\t\t\tSee more<\/span>\n\t\t\t\t\t<\/span>\n\t\t\t\t\t<\/a>\n\t\t\t\t<\/div>\n\t\t\t\t\t\t\t\t<\/div>\n\t\t\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t\t<\/div>\n\t\t<\/section>\n\t\t\t\t\t<\/div>\n\t\t<\/div>\n\t\t\t\t
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Charcoal chicken shops are icons of Australian cuisine \u2013 serving golden, juicy chooks with a side of nostalgia, comfort and community spirit.<\/p>\n","protected":false},"author":3,"featured_media":52942,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"cybocfi_hide_featured_image":"yes","footnotes":""},"categories":[13],"tags":[24],"class_list":["post-52934","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-industry","tag-appetiser"],"acf":[],"_links":{"self":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/52934","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/users\/3"}],"replies":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/comments?post=52934"}],"version-history":[{"count":10,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/52934\/revisions"}],"predecessor-version":[{"id":54511,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/posts\/52934\/revisions\/54511"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media\/52942"}],"wp:attachment":[{"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/media?parent=52934"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/categories?post=52934"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.bidfood.com.au\/wp-json\/wp\/v2\/tags?post=52934"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}