In Cyprus, Tonia Buxton sets out on a fishing trip with her father, to catch local octopus. It's not always easy to catch them, but well worth it when she cooks up octopus and red wine stew (S1/E7)
Tonia Buxton heads for Santorini with its spectacular volcanic scenery and lively nightlife. She visits a tomato farm where she gathers her ingredients to make delicious tomato fritters.(S1/E6)
Tonia Buxton is on the island of Naxos, famous for its beaches and local cuisine. She sets out to pick vine leaves as the basis for the famous Greek dish, dolmades.(S1/E5)
Rhodes is one of the twelve Dodecanese islands; popular among island-hoppers as they're so close together. Tonia Buxton cooks up a delicious feast of afelia braised pork with coriander seeds.(S1/E4)
Tonia Buxton visits the island of Crete where she creates Cretan pork, cooked with aubergines, bay leaves and cumin seeds. After that, halvas is the pudding of the day with its semolina-base.(S1/E3)
Tonia travels to Mykonos, one of the chicest resorts in Greece. There she cooks red mullet parcels, and baklava - a traditional sweet Greek dessert made with nuts and honey. (S1/E2)
Tonia is on her ancestral homeland of Cyprus. There she visits a goat farm to help milk some lively goats and to see how traditional halloumi cheese is made.(S1/E1)