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

Author Christos Tsiolkas became the subject of a book this time, with John Vasilakakos taking on the task of writing his first biography

A migrant tale of scallop fishing

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

Following a sold-out show at the Australian Museum, George Doukas, Sandy Constantopedos and friends are back by popular demand to perform their Tribute to Mitropanos

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

Radio and TV Journalist and author Phil Kafcaloudes’ homage to his grandmother Someone Else’s War will be launched Saturday 29 June in Melbourne

A local historian has written about the Greek connection to this Eastern Melbourne football club