Angelakis Brothers

06 November 2009: The Advertiser

THE state's seafood stole the show at the 12th Annual South Australian Premier's Food Awards on Friday night.

Michael Angelakis, of seafood empire Angelakis Brothers, was inducted into the South Australian Hall of Fame, while Eyre Peninsula black-lipped abalone producers Dover Fisheries and Southern Bluefin Tuna producers Clean Seas each won two awards. Premier Mike Rann said the results showed South Australian seafood was world class.

"Michael Angelakis . . .  exposes this state and produce to international audiences and is a South Australian icon," he said.

4 Aug 2009: neoskosmos.com

The Angelakis family are synonymous with seafood in South Australia. Managing Director, Michael Angelakis, shares his experience of leading a third generation family business.

From inception up until the setting up process, how did you start your business?

The fish industry has always been in our blood. My family comes from Simi and trading and the sea was integral to our way of life.

After my grandfather Michael migrated to Australia I suppose there was a natural progression to the Greek fishing community of Thevenard on the Eyre Peninsula.

Wednesday, 15 April 2009: Yorke Peninsula Country Times

Ardrossan was certainly the place to be over Easter, with plenty to see and do for the area’s many visitors.

Helpers Brooke Ottey and Brad Ottey with Michael Angelakis and Easter Bunny.The recently-completed Foodland Plaza was a hive of activity with extra special guests dropping in to entertain the crowd.

Michael Angelakis arrived, fresh from a radio interview with his “Out of the Blue” TV show partner Mike Keelan, to find a large crowd had assembled to sample his delicious seafood creation, fresh Atlantic salmon wrapped in prosciutto.

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10 Nov 2008: Lonely Planet

Adelaide's main market, near Victoria Sq, is good value for all types of food. For fresh meat, including seafood and gourmet poultry, try Angelakis Bros. Tacked on the market's western end is Chinatown, with a collection of cafés doing fast and furious trade (especially Friday night) and bursting with contented diners slurping soup and noodles.