Trahana is cracked wheat that has been soaked in fermented milk. Originally it was used to preserve milk when there was excess production of it in summer, but now it's made just because it's so delicious. Although it sounds intense, the flavour of trahana is not overpowering. It's got a nutty, sour flavour that's really comforting. I use it here to stuff tomatoes, this recipe is best eaten on the day as sometimes the trahana dries out, but can be kept for a few days after wit

These are some of my favourite Greek sweets because of the mix of savoury olive oil and herbaceous thyme honey. We’ve been using one of Aglia Kremezis recipes for these biscuits at Ela the pop-up resturant we've been running . She's one of my favourite authors of Greek recipes and you should have a look at her website if you haven't before. Instead of Greek thyme honey, Tansy heated up some good quality Australian honey and put thyme in it to infuse the other day. So if you

After my last trip to Greece, I've come home ready to put on another pop-up restaurant. This one at Gertrude Street Enoteca. The pop-up's running for the whole month of January, with ticketed lunch on the Sundays of the month that will feature set menus. I've organised the Sunday set menu lunches into regions of Greece, The Cyclades, Peloponnese, Crete and Northern Greece, to try and show the diversity of Greek food. I started my cooking career at the Enoteca with Brigitte Ha