The cultivation of grains and the process of turning them into flour and bread making have been depicted since ancient times.

When Costas Lazaridis came back to Greece in 1975, his love affair would blossom into Costa Lazaridi wines, now available in 16 countries including Australia

If you don’t have hilopites, you can use fettuccini cut up into shorter lengths.

These macaroons are from the island of Skopelos, off the coast of Pelion

The dish is at its best if cooked in an ovenproof ceramic dish if possible.

Celeriac is a root vegetable very much like a turnip but smells and tastes like celery.

In her food travels through the main regions of Greece, Dora Kitinas-Gogos dives into the food of Thessaly, Greece’s fertile plain.

A traditional dish from the region of Pillion.

A classic dish from Volos.

You could use lamb chops and leave them whole instead of cutting them into chunks.