My Greek Kitchen

Tonia visits a goat farm to help milk some lively goats and to see how traditional halloumi cheese is made on the island of Cyprus.

Tonia visits the aptly titled Paradise Beach on Mykonos, where she cooks up red mullet parcels and baklava, a traditional, sweet Greek dessert.

On Crete, Tonia ventures into the Diketon Cave to discover the legend of Zeus, and cooks up Cretan pork with aubergines, bay leaves and cumin seeds.

Tonia visits the old town of Rhodes, discovering its traditional trades and crafts plus cooking up a delicious feast of Afelia braised pork.

On the island of Naxos, famous for its beaches and excellent local cuisine, Tonia picks vine leaves, a staple of the famous Greek dish, dolmades.

Tonia visits a tomato farm in Santorini for ingredients to make delicious tomato fritters, plus she also creates a traditional Greek moussaka.

In Cyprus, Tonia sets out on a fishing trip with her dad to catch local octopus, which she then turns into a delicious octopus and red-wine stew.

Tonia visits Greece's capital Athens where she cooks avgolemono soup - a filling chicken and rice dish - and souvlaki, the Greeks' favourite fast food

In Kefalonia, the home of Captain Corelli's Mandolin, Tonia cooks traditional meze - a selection of small dishes served with the Greek drink, ouzo.

In central mainland Greece lies the mountainous region of Pelion, where Tonia cooks stifado, a delicious stew, and rizogalo, Greek rice pudding.

Tonia visits Corfu where she puts together a couple of traditional Greek salads and makes pastitsio, a layered dish with macaroni and minced beef.

While exploring Crete, Tonia cooks one of her favourite dishes, oregano roast chicken, and sarikopites, a dessert made with soft Cretan cheese.

Vibrant Thessaloniki is Greece's second city. Here, Tonia makes stuffed peppers and learns to play some traditional Greek instruments.

Tonia visits a traditional taverna on the island of Mykonos and cooks up psari plaki, a baked fish dish cooked in retsina with tomatoes and onions.

The largest Ionian island is Kefalonia. Here, Tonia serves up Kefalonian fish and loukamades, doughnuts drizzled with honey and cinnamon.