Melbourne prides itself on being one of the world’s great champions of Greek culture, and Greek food is definitely having a moment here right now. But the founders of the new Greek Food and Wine Society believe that our experience of Greek food and drink can be richer, and that with their help, this latest wave of interest in the cuisine of Greece can be much more than a passing trend.
We spoke to Greek-Australian author and society co-founder Meni Valle about the new organisation’s goals, about why Greek food matter in Melbourne, and how you can get involved.
What’s The Greek Food and Wine Society all about, Meni?
The Greek Food and Wine Society is really about creating meaningful connections through authentic Greek culinary experiences. Our vision is to celebrate and share Greek culinary culture, traditions and expressions in ways that go beyond the typical taverna experience most people know. We’re focused on preserving recipes that carry history and memory, but we also want to look at contemporary cuisine and celebrate new ways with traditional flavours – how modern Greek chefs are interpreting ancient ingredients, or how diaspora communities have evolved classic dishes in beautiful new directions. We’re exploring regional specialties and understanding the stories behind each dish and wine. It’s a space where food becomes a bridge to culture, tradition, and each other.
Is the society more for people with a detailed knowledge of Greece and its culture, or for relative newcomers to things Hellenic?
Absolutely for everyone! That’s really important to me. Whether you’re Greek, have travelled extensively through Greece, or you’re just curious about authentic flavours beyond what you might have tried at your local Greek restaurant, there’s a place for you. Food is the most welcoming entry point to any culture. We want to create experiences where knowledge is shared naturally, not where anyone feels intimidated or left out.
Who’s behind it?
Over the past two to three years, over many dinners, a couple of friends and I have chatted about creating such a group – we all love food, we love to write about food, love cooking and of course eating! It was now time, and a handpicked group of people has been formed who share a genuine love of Greek food and a passion for sharing it with others. The team represents different aspects of Greek culinary culture, from industry professionals to passionate home cooks who understand that food is about so much more than just eating.
Why now?
After running a few cooking retreats on Ikaria, a Blue Zone island known for longevity, and now preparing for my next retreat in Northern Greece, I’ve seen firsthand how powerful these authentic food experiences can be. There’s something happening right now where people are craving real connection to culture and tradition. I’ve also had so many people ask me “when will you write about Northern Greece?” or “will you write about Cyprus or the Ionian islands?” as well as other regions. There’s a genuine curiosity building that should be celebrated. I also feel there’s this beautiful opportunity to share with people that Greek food is so much more regional and exceptional than many realize – beyond the moussaka and souvlaki most people know and love. We’re at a moment where Greek cuisine deserves to be celebrated and shared in all its wonderful depth.
What’s on the calendar so far?
We’re launching with three inaugural events this November that really showcase our range. First is my Thessaloniki book launch party on 11 November at the Smeg showroom in Collingwood, sponsored by Smeg and Villeroy & Boch. Then we have a Cheese and Wine Tasting Masterclass on 13 November – this is where we’ll explore the exquisite wines of Greece beyond retsina and discover the many regional varieties of cheese that most people have never encountered. We’re finishing with a restaurant event at Salona in Richmond on 16 November for lunch, focusing specifically on the region of Thessaloniki Macedonia, its food (recipes from my new cookbook) and wine, which are truly exceptional. We have so many ideas brewing for next year, but we won’t spill the beans quite yet.
What does success for look like for this project? What would you like to have accomplished a couple of years from now?
Success means having created a thriving community where Greek culinary traditions are truly alive and being passed on. I’d love to see the ripple effect of knowledge and appreciation spreading naturally – people discovering incredible Greek wines in their local bottle shops, trying new Greek cheeses, or cooking a regional dish they learned about through the society for their own families. In a couple of years, I hope we’ll have played a real part in preserving and continuing to share Greek culture and cuisine, ensuring these beautiful traditions continue to flourish and find new homes in people’s hearts and kitchens.
How can we get involved?
Right now, we’re building our founding community thoughtfully. People can reach out through our website at as well as connecting with us directly. We’re looking for people who share our passion for authentic experiences and want to be part of something that celebrates Greek culinary heritage in a meaningful way. Our November events will be a perfect introduction to what we’re all about.
Head to greekfoodandwinesociety.com.au for more.