Ep 2. The Athenian Riviera

In the second episode of season 3 of My Greek Table with Diane Kochilas, viewers are taken on a culinary journey to the Athenian Riviera, a beautiful stretch of coastline just outside of Athens. Known for its stunning views and luxurious resort towns, the Athenian Riviera is also rich in Greek food culture.

Diane begins her journey in the charming port town of Rafina, where fresh seafood abounds. She meets with local fisherman to learn about the traditional fishing methods used in the area and selects some freshly caught fish to cook later in the episode.

Next, Diane visits a local honey farm, where she learns about the important role bees play in Greek cuisine. She tastes a variety of different honey flavors and uses a jar of orange blossom honey in her cooking later in the episode.

Moving on to the resort town of Vouliagmeni, Diane visits a local winery to learn about the unique grape varietals that thrive in the area's volcanic soil. She samples some of the local wine and pairs it with a traditional Greek cheese, feta.

Back in the kitchen, Diane prepares a feast using the ingredients she has gathered throughout her journey. She cooks the fresh fish in a traditional Greek method, and tops it with a flavorful salsa. She also prepares a dish of pasta with prawns and a delicious honey-glazed fig and feta salad.

To round out the meal, Diane prepares a dessert using another ingredient abundant in the Athenian Riviera - oranges. She makes, and serves, a lovely orange olive oil cake, which pairs perfectly with a cup of Greek coffee.

Throughout this episode, viewers are treated to stunning views of the Athenian Riviera and intimate glimpses into the local food culture. Diane's passion for Greek cuisine shines through as she cooks up a storm in her kitchen, creating dishes that are both traditional and innovative. My Greek Table with Diane Kochilas, season 3 episode 2, offers a delightful exploration of one of Greece's most beautiful and delicious regions.