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Food

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Two Greek Australians among NSW’s most influential food innovators

The Good Food Guide’s latest list of trailblazers celebrates the chefs, designers, producers and businesses shaping the future of dining.

Kivotos: A new Greek dining experience at the Hellenic Club of Canberra

Greek restaurant Kivotos has opened a second venue at the Hellenic Club in Woden, bringing its modern interpretation of Mediterranean dining.

Sigri Olive Mill, Lesvos: Quality, taste and sustainability

The initial goal was to transform a bare, eroded, desertified peninsula into an oasis of healthy soil and biodiversity.

Melbourne chef Andreas Papadakis shortlisted for prestigious James Beard Award

Melbourne chef Andreas Papadakis has been shortlisted for a James Beard Foundation Award for his debut cookbook Tipo 00 The Pasta Cookbook.

New Greek food memoir celebrates three generations of women and 54 years of Yarraville history

In Yarraville, where the aroma of traditional Greek cuisine has wafted through the streets, Amanatidis unveils her debut book.

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Opinion

Wills without the Trojan War

After nearly 15 years in the legal industry, I’ve lost track of how many matters I’ve worked on involving family disputes over estates.

A dark side of Greece – Part 1

Unlike other more carefree summers in which financial ease more often than not corresponded to “getting away”.

Late disclaimer of inheritance: How it can be recognised as valid by court decision

By law, an heir may disclaim within four months of learning that the estate has devolved to them and of the reason for this.

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Sydney restaurant Ammos earns prestigious Chef’s Hat

Ammos, located in Brighton-le-Sands, has made an impressive debut in the 2025 SMH Good Food Guide, earning a prestigious one-hat rating.

Traditional Greek recipes: Lenten Kolokithokeftedes

Mary Politis from Mary’s Kouzina has all your Lenten needs sorted with her fasting kolokithokeftedes recipe.

Yiayia Triantafilia: From a journey of migration to cooking and keeping traditions alive

Christina Banos started writing down her Yiayia’s recipes when she was a teen, as a way of keeping her family's traditional cooking alive.