Behind every legendary South African brand there’s a woman on a mission it seems! Mama Liza, a Greek immigrant whose warmth and passion for cooking have shaped Ocean Basket, turns 90. To celebrate this milestone, let’s explore her remarkable journey and uncover whether seafood truly provides a boost when adulting gets tough.
When Mama Liza first arrived in South Africa, she brought with her an abiding love of cooking and family, deeply rooted in her Greek heritage. From her earliest days in Pretoria, she was committed to recreating the dishes that filled her home in Greece, with recipes steeped in tradition and crafted with love. For her, food was a way to bring people together, to share stories and to forge connections.
Her passion didn’t go unnoticed. Her sons, Fats and George Lazarides, watched her transform simple ingredients into family feasts, witnessing the magic that happened when people gathered around their table. Her meals were communal, often stretching to include friends and neighbours, with laughter and conversation the essential accompaniments. This atmosphere of openness and sharing inspired Fats and George, who dreamed of one day bringing the experience to others. It was from these shared meals around Mama Liza’s table that the first seeds of Ocean Basket were sown.
In April 1995, with little more than a vision and a handful of recipes, Fats and George opened the first Ocean Basket in Menlyn. Their goal was simple: to offer affordable, quality seafood that would welcome guests into an atmosphere of warmth and familiarity. Though South Africa was far from the Aegean, Mama Liza’s influence filled the space, from the flavours on the menu to the hospitality that greeted each guest. She worked side by side with her sons, making her signature baklava, whipping up tzatziki and taramasalata, and even ironing the tablecloths. Ocean Basket was a labour of love, rooted in Mama Liza’s ethos that every meal should be shared, savoured and made with care.
With generous portions and a Mediterranean-inspired menu, Ocean Basket quickly became a beloved spot, known not only for its food but for the experience it offered. It was a place where people felt at home, drawn to the warmth and authenticity that mirrored the Lazarides’ family table. Each dish, from the creamy lemon sauce that became an Ocean Basket classic to the golden, flaky baklava, told the story of Mama Liza’s influence.
As word spread, Ocean Basket began expanding. Today, it has grown to over 200 locations across 16 countries, from Mauritius to Saudi Arabia, Kazakhstan to Cyprus. Each restaurant, no matter how far-flung, carries the essence of Mama Liza’s philosophy – that food is a language of love and community, transcending cultures and borders. Her baklava remains a staple; a sweet reminder of the brand’s origins and a connection to the roots that continue to sustain it.
Even as Ocean Basket grew into an international brand, Mama Liza’s role has remained central. She continues to pass down her recipes and traditions, still baking her ever-popular baklava for many of the Ocean Basket restaurants today, reminding all that passion, not perfection, is the true ingredient in every meal. As she explains: “The love you put into food is what people remember.” Her influence extends beyond recipes; she has instilled a set of values in her family and the Ocean Basket brand – values of generosity, togetherness and humility.
As guests dine at Ocean Basket today, they are part of a journey that started with a mother’s love and a family’s dream. Her legacy is thriving, reminding us that the most lasting traditions come from the simplest places: a family kitchen, a shared table and the love of a mother. As long as people gather at Ocean Basket restaurants worldwide, Mama Liza’s dream lives on; a delicious reminder that food is always made to be shared.
Q&A with Mama Liza

What inspired you to cook?
I am a Greek woman – we all cooked and baked. It was just how it was. Back then there were no delis, supermarkets or take aways. For our families mealtimes were when we all shared a table and talked about the day and made plans – always over big plates of home cooked food. This was the best time of the day for me and food made it all possible.
What highlights from your own background and experience are most relevant for the journey you had with baking and especially baklava?
I was the youngest of 7 children. It was war time and my family had very little. We all had cooking responsibilities. My mother was very strict and taught us how to do things right, so everything that is prepared in my kitchen is prepared from scratch with natural ingredients. I even make my syrup and pasty from scratch and the simple joy that people take from eating these has always inspired me.
What techniques are most important in preparing your special baklava?
Prepare all your ingredients properly before starting. Make sure your equipment and prep area is spotlessly clean. Pour loads of love into your cooking. I work according to a strict routine. That creates the greatest calm in my life. Everything is made by hand. The syrup is made from scratch and I use only pecan and almonds – no peanuts. You must create generous fillings and not take short cuts.
I take great pride in doing things consistently well. Every biscuit, every piece of baklava, must taste and look the same. I love how people enjoy eating what I prepare, I enjoy knowing that my products and foods are distinctive not only because of how they are prepared, but also because I take great care in the packaging and presentation. It all has to work together.
What made you select baklava as a dish for the restaurants?
I started my home industry business in earnest in the late 80’s to support my sons’ businesses and then the community started ordering food, biscuits and cakes from me. I had to subsidise my family’s income as my husband suffered a stroke and was not able to work. The baklava was everyone’s favourite.
How do you see your contribution to the forming of the restaurants over the years?
I know my children’s strengths and have built on those strengths. Live simply even if you have achieved great success. Never forget your roots. These are the principles I taught my children and they have built on this foundation and created restaurants that reflect these family values and make everyone feel welcome. That is my greatest contribution.
May we please have your best hint for pastry making?
Phyllo dough is made with four simple ingredients only: Flour, vinegar, vegetable oil and water. This is one of those recipes that is so dependent on your mood. If you are focused and enjoying making it, it will turn out great. If you are in a hurry and rushed, it won’t work. Take your time.