Despite the global success of Ocean Basket, Mama Liza remains the heart of the brand, continuing to make her iconic baklava from her home kitchen.

• Ocean Basket’s journey began in 1995 in Pretoria, inspired by the family kitchen of Mama Liza Lazarides, mother of founders Fats and George.
• Her love for cooking, especially her handmade baklava, became a cornerstone of the restaurant’s identity.
• Today, Ocean Basket operates over 200 locations in 16 countries, sharing Mediterranean-inspired seafood.
• Visit www.sandtontimes.co.za for more stories.

The story of Ocean Basket, a beloved South African seafood restaurant chain, began in a small retail space in Pretoria in 1995. But its roots reach much deeper—back to a cozy kitchen in Pretoria where the smell of spices, baking pastries, and sizzling pans filled the air, all thanks to Mama Liza Lazarides. More than just a restaurant brand, Ocean Basket carries the heart, love, and traditions of a mother who has been a cornerstone of her family and their culinary legacy.

Mama Liza, now in her 80s, is the mother of Ocean Basket’s founders, Fats and George Lazarides. A woman of humble means but rich in tradition, Mama Liza’s influence on her sons and their eventual business venture cannot be overstated. The dinner table in her home was not just a place for meals but a sacred space where the family came together, and the stresses of the day melted away with each bite of her lovingly prepared dishes.

Cooking is not a recipe; it’s a love. If you haven’t got love in your heart, don’t do it.

// Mama Liza Lazarides

It’s something Mama Liza often says, and it’s a philosophy that has been passed down to her sons. This love for food and family ignited a passion in Fats and George, sparking the vision for what would become Ocean Basket.

One dish that has remained central to this story is Mama Liza’s baklava. Crafted with meticulous care, her baklava is a golden, flaky pastry layered with delicate syrup, pecans, and almonds—never peanuts—and infused with generations of tradition. The syrup is made from scratch, and no shortcuts are taken, with every bite representing the heart and soul of Mediterranean heritage. She has made this baklava by hand, transporting it from her home in Pretoria to various Ocean Basket locations across South Africa, from Johannesburg to KwaZulu-Natal. She even employs her own driver to maintain the personal touch for over 50 years.

Despite the growth of the Ocean Basket empire, Mama Liza continues to supply around 60 cases of baklava per month, ensuring that her signature dessert remains an integral part of the restaurant’s menu. It has become a beloved tradition, with some loyal guests visiting Ocean Basket specifically for a slice of her baklava.

As Ocean Basket expanded, so did the love for this iconic dessert. No matter where the restaurant is, from Kazakhstan to Cyprus, Mauritius to Saudi Arabia, the baklava is a sweet reminder of the brands origins. Mama Liza’s baklava has even shifted from being just a dessert to a treasured teatime treat for guests. In many ways, Ocean Basket without baklava would be unimaginable.

When Fats and George opened the first Ocean Basket in April 1995, seafood was considered a luxury, something reserved for the wealthy. Their aim was to bring affordable, high-quality seafood to South Africans with big-hearted portions, Mediterranean flavours, and a welcoming atmosphere. With the help of their mother, they did just that. Mama Liza not only provided the baklava but also made the tarama and tzatziki dips and even washed and ironed the tablecloths in the restaurant’s early days.

The formula worked. As the lines outside Ocean Basket restaurants grew longer, Fats and George realized they had something special. The creamy lemon sauce, which became an Ocean Basket staple, further solidified their place in the hearts of seafood lovers across the country.

As she continues to bake, Mama Liza has started passing on her recipe to future generations. While she doesn’t have a formal understudy, those who spend time with her in the kitchen learn by example. She leaves the learning process up to those with initiative, a testament to her belief that true passion cannot be taught – it must come from within.

Today, Mama Liza’s story serves as a delicious reminder of the power of family, love, and tradition. Whether it’s her famous baklava or the millions of seafood dishes served worldwide, the best moments are still found around the dinner table.

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