lets have an official ceremony to divorce, page-12

LOL!

And I'd have Kourambiethes, Baklava or Kataifi pastries any day over a lamington.

The melt in the mouth Kourambiethes made by whipping the butter for 10 minutes, soaking the almonds and popping their skins off and then toasting them, rolling the dough and hand shaping them into crescents, and cooking them with a group of Greek and Aussie friends is one of my favourite Greek experiences. You can never have too much icing sugar on them either.

It's funnier when you get two Greek ladies who are both adamant about their technique in making Kourambiethes. My kitchen floor looks like a snowstorm after a session like that with all the icing sugar floating around, but they are certainly worth it.

And the combination of filo, walnuts and honey in Baklava is something to be savoured with a cup of coffee.