What does one do with those over ripe bananas that are yucky to eat but full of vitamins, and why waste food?

Bitter, sweet, sweeter or strong, but always with kaimaki: Penni Pappas explores the makings of elliniko kafe.

Bitter, sweet, sweeter or strong, but always with kaimaki: Penni Pappas explores the makings of elliniko kafe.

Delicious and nutritious, this carrot cake recipe comes all the way from Greece.

A delicious winter walnut cake to accompany your cup of tea.

Pita with olives? Yes please! Resident foodie Dora Kitinas-Gogos gives an alternative to spanakopita.

From its ancient start to its modern way of helping Greece’s economy, the olive is more than just a meze.

Nick Kenos has taken the helm at Abbotsford’s artisan coffee house Three Bags Full.

Another great dish, using olives as the key ingredient.

Use green or black, this olive bread is a great indulgence eaten hot with a smear of butter.