http://cuisine.com.au/recipe-finder/greek-recipes A variety of Greek recipes from moussaka through to slow-roasted lamb and Greek salad... en-au http://cuisine.com.au/recipe/baby-beetroot-salad-with-skordalia Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours. http://cuisine.com.au/recipe/baked-prawns-with-fetta http://cuisine.com.au/recipe/grilled-spatchcock-in-garlic-and-yoghurt Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours. http://cuisine.com.au/recipe/stifado-rabbit-stew Traditional Greek food is very simple. It relies on really fresh, quality ingredients such as nuts, honey, fish and seafood, sheep and goat cheeses, vegetables, lamb, chicken and game, herbs and wild greens. Wonderful, robust flavours. http://cuisine.com.au/recipe/tiropita-cheese-pie Every cuisine has its food bible and for Sophia Heristanidis, it's Neos Tselementes, the encyclopedia-sized book of modern Greek food published in 1968. Along with the recipes handed down from her mother and those picked up from the Greek and Italian women at the factories where she once worked, Heristanidis, 72, had to rely on cookbooks to learn the basics of Greek cooking. http://cuisine.com.au/recipe/Oranges-and-prunes-in-herb-syrup-with-honeyed-yoghurt French chefs have used the perky green leaves of tarragon and thyme for centuries to lift their daubes and classic sauces. Renowned for their special fragrance, the herbs enhance the flavour of numerous dishes. http://cuisine.com.au/recipe/Fried-whole-sardines-with-olives-pine-nuts-and-parsley Great hot straight from the pan with a crunchy bitter-green salad, dressed with a dollop or two of a garlicky aioli or mayo. http://cuisine.com.au/recipe/Stuffed-vine-leaves Makes six dozen, but if that seems like hard work, stuff some sweet, slender peppers. http://cuisine.com.au/recipe/Fried-calamari-with-smoked-salmon-tarama A heavenly combination of paprika-dusted calamari rings with a light, fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread and lemons. http://cuisine.com.au/recipe/smoked-salmon-tarama Fluffy puree of smoked salmon that bears a remarkable resemblance to real Greek tarama made with smoked cod roe. Serve with grilled pita bread.