Aussie foodies come together and ‘pear-up’ for Australian Pear Month.

A gorgeous recipe from Pei Modern’s head chef Matthew Germanchis for pork and fennel sausages with a leeks cooked in olive brine sauce.

Neos Kosmos speaks to Pei Modern’s head chef Matthew Germanchis about his experiences in the culinary world and why seasonal eating is the only way.

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