My Greek Kitchen (SBS-AU)

Tonia Buxton takes a culinary tour of Greece, focusing on how both traditional culture and the modern way of life influence the Greek approach to growing and cooking food. In the first episode, Tonia is on her ancestral homeland of Cyprus. There she visits a goat farm to help milk some lively goats and to see how traditional halloumi cheese is made. UK, English and Greek, Rated G

Tonia travels to Mykonos, one of the most chic resorts in Greece. There she cooks red mullet parcels, and baklava - a traditional sweet Greek dessert made with nuts and honey. She also gets a bird's eye view of the island from a helicopter, and visits the aptly titled Paradise Beach. UK, English and Greek, Rated G

Tonia Buxton visits the island of Crete where she creates Cretan pork, cooked with aubergines, bay leaves and cumin seeds. After that, halvas is the pudding of the day - it's a delicious semolina-based dessert with browned almonds. Greece and her islands are steeped in myth and history so Tonia ventures into the famous Dikteon Cave to discover the legend of Zeus. UK, English and Greek, Rated G

Rhodes is one of the twelve Dodecanese islands; popular among island-hoppers as they're so close together. Tonia Buxton cooks up a delicious feast of afelia - braised pork with coriander seeds, plus galaktoboureko - a traditional Greek dessert with filo pastry. She also visits the old town of Rhodes, discovering the traditional trades and crafts of the island. UK, English and Greek, Rated G

Tonia Buxton is on the lovely island of Naxos, famous for its pretty beaches and excellent local cuisine. She sets out to pick vine leaves as the basis for the famous Greek dish, dolmades - stuffed vine leaves. Later, Tonia visits a distillery making a special local drink, and meets an artist couple who create pots and sculptures on the island. UK, English and Greek, Rated G

Tonia Buxton heads for Santorini with its spectacular volcanic scenery and lively nightlife. She visits a tomato farm where she gathers her ingredients to make delicious tomato fritters. Also on the menu today is the traditional Greek dish of lamb and aubergines - best known as moussaka UK, English and Greek, Rated G

In Cyprus, Tonia Buxton sets out on a fishing trip with her father, to catch local octopus. It's not always easy to catch them, but well worth it when she cooks up a delicious octopus and red wine stew. Also on the menu today is humous, a chickpea and garlic dip made the traditional way. Tonia also finds time to visit a village where lace-making is still a thriving craft and then travels to Paphos to look at the Roman mosaics, UK, English and Greek, Rated G

In this episode, Tonia Buxton pays a visit to Greece's capital Athens. She cooks avgolemono soup, which is a filling chicken and rice dish, and souvlaki - Greece's favourite fast food. She also visits Athens flea market and has some traditional sandals custom made. UK, English and Greek, Rated G

Tonia Buxton visits the home of Captain Corelli's Mandolin, Kefalonia, where she cooks traditional meze, a selection of small dishes served with the Greek drink ouzo. She also takes a trip to the picturesque Melissini Cave, which is reputed to be the home of the nymphs, and tries her hand at something a bit more daring: water-skiing! UK, English and Greek, Rated G

In central mainland Greece, Tonia Buxton visits Makrynitsa, where in the mayor's house she cooks stifado, a delicious stew, and rizogalo, a Greek rice pudding. Tonia gets on her mountain bike to admire the amazing views, and gets dressed up in traditional Greek costume! UK, English and Greek, Rated G

Tonight, Tonia Buxton visits Corfu, one of the most famous islands with holidaymakers. She puts together some traditional Greek salads, and makes pastitsio, a layered dish with macaroni and minced beef. Tonia then heads out to sea to have a go at sailing, and later takes to the dance floor to try Greek dancing. UK, English and Greek, Rated G

Tonia Buxton is in Crete where she's exploring the region and cooking oregano roast chicken, one of her favourite dishes. Also on the menu is sarikopites - a dessert made with soft Cretan cheese. Tonia also visits an olive farm to see one of Greek's staples growing in the Cretan sun. As well as being vital for olive oil, olives are of course an essential addition to every Greek meal as an appetiser. UK, English and Greek, Rated G

Tonight, Tonia Buxton visits Greek's second city, the vibrant Thessaloniki. On the menu is imam bayildi, a vegetarian dish, and yemista, stuffed peppers. Tonia pays a visit to a music school where she learns to play some traditional Greek instruments, and meets up for a spot of retail therapy with her cousins who study in the city. UK, English and Greek, Rated G

Tonight, Tonia Buxton visits the Greek island of Mykonos. She then cooks up a delicious meal called psari plaki, a baked fish dish cooked in retsina with tomatoes and onions, and daktyla - sweet almond ladies' fingers with sesame seeds. Tonia also visits one of the many traditional tavernas on the island. UK, English and Greek, Rated G

Tonia Buxton's final destination is Kefalonia, the largest Ionian island. There she serves up Kefalonian fish and loukamades, donuts drizzled with honey and cinnamon. She also meets a local farmer and taverna owner who puts her through her paces. UK, English and Greek, Rated G