Pei Modern’s head chef Matthew Germanchis shares his recipe for felafel.

A perfect way to start the Lenten period – stuffed grapevine leaves with rice.

Grapevines adorn backyards of Greek Australians far beyond the horio – we take a look at the role grapes play in our cuisine.

A jarred sweet that you can have on hand when unexpected guests arrive.

A simple summer salad using grapes and cucumber – perfect for hot days.

The recipe makes about 25 pieces.

In an ode to her Greek heritage, culture and cuisine, Melbourne author Spiri Tsintziras brings back her culinary spiritual journey in the memoir Afternoons In Ithaka

Taste the village tomato sandwich of Spiri Tsintziras’ childhood.

Plains Paddock’s very own Anna Kelly shares with us her Greek twist on a slow cooked lamb shoulder using Greek oregano and Plains Paddock free range lamb.

A great vegan Greek salad for those hot summer nights.