A dark variety of tomato known as a kumato.

Succulent Greek lamb souvlaki served as part of a summer feast.

A quick, easy home made blackberry jam

Plump and fluffy pikelets topped with fresh blueberries.

Spanish tapas of Iberian acorn ham, tomato bread and black olives.

Greek almond shortbread dusted with icing sugar. Perfect for the festive season.

A fresher version of that 70’s classic. Prawns, mesclun salad, olive oil and lemon juice.

Cream filled pie shells topped with blueberries.

This season’s nectarines and other stone fruits.

Tuna fish cakes served with a lime zest aioli and sea salt.

Chargrilled baby peppers drizzled with Greek extra virgin olive oil.

Roasted baby beets with Greek feta cheese and extra virgin olive oil.

Roasted tomato and capsicum soup. Perfect recovery food. Soft, soothing and nourishing.

Fresh ricotta with warm honey and cinnamon.

Banana muffins with a Greek yogurt vanilla topping and toasted coconut.

Vine ripened tomatoes with Greek extra virgin olive oil, and sea salt.

Greek style stuffed red peppers.

Oven baked salmon with a herbed crust, served with a crushed broad bean and pea salad