Food Safari journeys into the warm, welcoming, delicious world of Greek food where "I'm not hungry" is never an excuse not to try something yummy. Food explorer and broadcaster Maeve O'Meara joins her friend chef Peter Conistis in a Greek emporium to find out what olive oil is best to use, how to pick a good fetta cheese, which little tin holds the best tarama to make taramosalata, great spices like mastic, herbs such as rigani and much more. We enjoy a yeeros break and then see how filo was made traditionally and how a busy young mum makes a fast delicious spanokopita (spinach pie). George Calombaris from Melbourne's Press Room takes us home to demonstrate how to make a Greek lamb that's finished on the barbie and melts in your mouth, whips up the easiest and most delicious Greek salad and extols the virtues of a good glass of ouzo. Caterer Savva Savvas makes an easy tzatzki, watermelon and fetta salad and whacks some calamari on the barbecue. Across bakeries in Sydney and Melbourne we explore the syrupy deliciousness of Greek sweets then learn how to make fig loukoumades from Peter Conistis, chef and owner of Omega Restaurant in Sydney. And Liz Kaydos, Greek Gourmet Safari guide and coffee maker of some years, demonstrates how to make the perfect Greek cup of coffee using the briki.