Greek Australian pastry chef George Diakomichalis has developed a way to give back to Greek culture through the online series It’s all Greek to me.

Preserving autumn with Greek traditional sweet.

Quince jellies make a fun dessert for kids and all.

Quince jam, made the traditional regional way

Baked quinces with metaxa, cinnamon and clove – a Greek twist for dessert

Baked or stewed, with cinammon or honey – or both – quinces take over our desserts in winter

A savoury twist using quince with beef

Melbourne cook Kathy Tsaples hits the big time with an eight-page spread in this month’s issue of the Australian Gourmet Traveller

Kleftiko got its name from the word “kleftis” which means “robber” – due to the fact that mountain brigands would cook stolen meat in hidden, underground ovens.

This is a basic recipe for homemade yoghurt using commercial full fat goats milk. It can be made into the thick yoghurt that is such a favourite in Greek cooking