Prasopita from north western Greece, is a popular pita option during the winter months.

Anyone for Sunday lunch? Check out Dora’s slow-cooked lamb recipe.

Before knives and forks we used to eat with our hands, but now with so much fast food, are we moving backwards? We explore the history of the knife and fork

A delicious simple winter meal, the way Greek food was intended.

The Antipodes Festival will be hosting Flavours of Greece, proudly presented by Barbaresso Oyzo.

A savoury vegetarian version of bougatsa.

Custard isn’t the only filling to this crisp pastry delight.

This pita is made in individual servings and said to come form Ponto (the Balck Sea area).

Ever wanted to make your own creamy bougatsa? Here’s your chance.

Dora Kitinas-Gogos shows that bougatsa is a versatile food in Greece with this delicious savoury recipe.