I grew up in Australia not even realising I was Greek. I knew we had Greek heritage, and I loved going to my Greek grandmother’s home, but I didn’t understand the language because my parents wanted to embrace an Australian life rather than a Greek one.

Once I trained as a chef, though, I realised how much I loved Greek food. The flavours, the way of eating, the balance of acidity, oil, honey and oregano – those basic things had already defined my palate.