Slow-cooked lamb shoulder with black garlic and mint persillade A timeless slow-cooked lamb recipe that hits all the right high notes.
Kafeneion’s yellow split pea dip Originating on the Greek islands of Santorini and Crete, fava is a fluffy yellow split pea dip typically served warm with charred pita bread.
Grilled calamari salad with yoghurt and ouzo dressing A calamari salad perfect for your next alfresco feast.
Kafeneion’s baked blue-eye trevalla with tomato and onion sauce Also known as Psari Plaki, the classic summer dish is well-loved around Greece.
Anzac biscuit and mascarpone layer cakes A non-traditional Anzac biscuit recipe that raises the stakes — in cake form.
Greek lamb cutlets with feta skordalia and crushed olives Our Greek-style lamb cutlets, finished with traditional feta skordalia and crushed olives, is primed for weeknight cooking. Opa!
Spiced eggplant katsu sandos This Japanese-inspired eggplant sandwich recipe makes for a great vegetarian lunch.
Lemon rice with vongole and dill oil Lemon rice is decidedly Greek. Here it is served with vongole to celebrate Mediterranean flavours.