My Greek Table With Diane Kochilas
My Greek Table With Diane Kochilas is a TV show on SBS ONE. The program has been available since 2025. A total of 19 episodes have been broadcast, most recently in December 2025.
Last episode
24:59
24:59My Greek Table With Diane Kochilas
Diane visits the daughter of Holocaust survivors for a tour of Thessaloniki's Jewish past. Hella cooks up a few of her family's Sephardic recipes, including Huevos Haminados (slowly boiled spiced eggs) and Merenza Assada (grilled eggplant with meatballs in tomato sauce). Then Di...
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24:59Diane visits the kitchen of 90-year-old Eirini Pournara, who makes an Athenian classic of poached fish and vegetables with homemade mayonnaise, and a special meatloaf.
24:59In Thessaloniki, Diane explores the many influences that have shaped its unique cuisine. Along the way she learns the secrets of bougatsa, an airy, creamy phyllo pastry, with a master baker.
24:59Diane explores the street food scene of Athens and is inspired to create some of her own gyro-stuffed baked bread, and a green bean salad with hazelnuts.
24:59So much Greek food is naturally vegan. Diane explores the fast-growing vegan trends in Athens, honing in on the transformation of meat-based Greek classics to plant-based alternatives. She welcomes the country's best-known vegan chef into her kitchen to share some of his secrets.
24:59Diane discovers the history of her historic neighborhood in the heart of central Athens with the city's most renowned urban chronicler, and cooks up a delicious Spiced Roasted Chicken with Toasted Orzo Pilaf, Kale Caesar with Greek yogurt, and a Crispy Phyllo Ice Cream Sundae with Honey, Nuts and Halva.
Season 3
24:51
24:51On the Dodecanese islands, Diane delves into some of the one-of-a-kind ingredients that characterize the local cuisine: wine-soaked cheeses, cumin-scented rusks and more!
24:51Diane visits a local cook at home to learn the secrets of the local lemony cod stew, then in her own kitchen prepares dishes from these lush lands off of Greece's western coast.
24:51Diane is back in Chios, invited by a friend to participate in a local ritual: the making of Chian firewater, which is distilled from fermented figs.
24:51Diane learns the sustainable food ways of Paros, and cooks up a few local specialties.
24:51Diane cooks up a Corfiot storm of mixed braised greens with feta, and a famed island fish stew called bourtheto.
24:43Back in her own kitchen, mushrooms, wine and a few other local specialties play out in three delectable dishes Diane creates, inspired by the flavours of a “secret” land.
24:51Diane cooks with two village ladies, learning to make a luscious local pork dish.
24:43Diane takes off for this tasty Cycladic island from the shores of neighbouring Paros, with her good friend Alexis, to learn more about the local cuisine.
24:51Diane learns to make pasta and the island's special tomato sauce from local cooks, along with a chicken and quince dish and a traditional black eyed pea salad.
24:43Diane makes a simple Greek salad with local ingredients and cooks up a plant-forward Messinian meal, with lots of olive oil, beans and greens.
24:51Diane creates a luscious Tinos-style artichoke bread pudding, and red mullet in caper sauce, both Tinos traditional specialties.
24:43Diane creates three delicious, contemporary Greek recipes inspired by the cosmopolitan bustle and fun-loving spirit of the Athenian coast.
24:43On a cruise ship to Mykonos, Diane discovers not the dazzling cosmopolitan side of Greece's most iconic party island, but the quiet life and food of its local farmers.