Whether it’s a resolution or just the aftermath of festive indulgence, the new year always sparks some dietary change.

Beetroot salad is best served with the Greek garlic and potato dip, skordalia.

This salad is very simple, very green and very fresh. Put all the ingredients together and mix.

A gorgeous summer meze featuring the leaders of Greek cuisine.

This salad, in its original form, had shrimps and comes from Crete. I have replaced the shrimps with artichokes to make it vegetarian.

Another glorious summer salad focusing on two seasonal ingredients.

A great dinner idea or even an afternoon meze for the Australian summer.

Vicki Peppos of The Sweet Greek cooking school gives us her even sweeter twist on the traditional Greek biscuit, melomakarona.

The walnut baklava ice-cream is a great end to a hot summer’s night and the poached fruit recipe uses seasonal summer fruits.

Fig Leaf and Vanilla-Infused Pannacotta with a Fresh Fig Ice Cream and Sherry Reduction