Lara Dunston 
This Greek eggplant dip recipe makes melitzanosalata or ‘eggplant salad’ in Greek. The smoky aubergine dip can be spread onto pita or crusty sourdough and eaten as a snack, dished up as one of an array of mezedes – Greek dips, starters and appetisers often labelled as ‘drinking food’ – or served as a salad … Read more
Our chicken souvlaki recipe makes classic Greek grilled skewers marinated in dried oregano, thyme and mint, garlic, extra virgin olive oil, and lemon juice. The Greek kebabs are cooked in a grill pan on the stovetop, but you could slide them under an oven-grill (broiler) or do them on a barbecue. Serve them on pita, … Read more
Our lemon pasta recipe for pasta al limone from Southern Italy makes a quick and easy one-pot pasta where the linguine and sauce come together in a single pot. The result is a sauce that’s aromatic, citrusy and rich thanks to the combination of lemon zest, lemon juice, extra virgin olive oil, starchy cooking water, … Read more
Our Cypriot tomato salad makes a summery Mediterranean salad that’s the perfect accompaniment to Cypriot meatballs. Cyprus has a salad similar to the traditional Greek feta salad called horiatiki, but I really love this simple village salad of tomatoes, cucumbers, capsicums, and red onions, doused in quality extra virgin olive oil and wine vinegar. Just … Read more
Our Cypriot meatballs recipe for Cyprus style keftedes makes melt-in-the-mouth meatballs imbued with heady spices such as ground cinnamon and fragrant herbs like fresh flat leaf parsley, fresh dill, and fresh and dried mint. Made with minced beef and pork, and grated potatoes, preferably Cypriot potatoes, the meatballs are shallow-fried and served with talatouri (Cypriot … Read more