Sparkling, crystal-clear seas, welcoming locals, whitewashed buildings accented with blue and adorned with scarlet bougainvillea – there is so much that captivates visitors to the Greek Islands without even getting started on the food and wine.
Ask Julie Biuso, though, and that list should be reversed. The award-winning Kiwi cookbook author and food editor is hosting a 13-night Travel Encounters tour to Greece and some of its stunning islands in June 2026 – and is looking forward to introducing others to the culinary delights of this special part of the world.
“Standing on a beach looking out at the turquoise sea and smelling fresh seafood cooking makes me go weak at the knees,” she says, finding it hard to narrow down her favourite Greek dishes.
“I love anything with golden filo pastry, savoury or sweet, and traybakes of vegetables, oily and slightly mysterious, always ring the hunger bell. And lamb, slow-cooked or grilled. Lots of lemon and fresh herbs.”
With a schedule informed by Biuso herself, the hosted encounter takes in Athens, Crete, Paros and Naxos with an optional addition of four nights exploring Santorini and Mykonos.The itinerary takes in historic sights, bustling markets and local restaurants, including plenty of hidden gems and providers known for their expertise in regional specialties.
“We’ll taste olives and oils, honey, cheeses, wines and liqueurs, including Citron and raki, and enjoy traditional coffee and sweet treats wherever we go,” says Biuso.Getting hands-on includes a lesson on making filo from scratch. That may sound difficult, but she assures us, with an expert at your side, you’ll be able to whip up flaky filo pies and pastries like a pro.
“We’ll make pita bread from scratch, honey-drizzled sfakian pies and cheese saganaki,” lists Biuso. “Of course, we will stuff vegetables, make meatballs with rice and roll dolmades – why wouldn’t we when we have experts to show us how it should really be done?”
No need for souvenirs either, as Biuso gathers recipes from each experience and adapts them for use back at home.
We asked Biuso to tell us a little more about what to expect:
What do you love most about the Greek islands?
The whole experience, being in a sea of tiny islands to explore, is mesmerising. The sea is sparkling and crystal-clear, and the swimming is gorgeous. Greek people are so friendly – they truly love Kiwis, and the food is memorable.
What makes it such a brilliant foodie destination?
The islands abound with great seasonal produce that doesn’t need much doing to it – it’s bursting with flavour. In summer, you’ll find an avalanche of tomatoes and eggplants everywhere, and the freshest seafood. Simply cooked, on the grill, it all smells so tempting. A smattering of rigani, a squirt of lemon or a dollop of yoghurt is all you need to bring the food alive.
How do you inform a trip like this?
I’m fresh off the boat from the Greek Islands. We’ve just been over to set things in place for the tour, to meet the people and try the goods. It was amazing. The food is even better than I recalled.
I always wanted Crete included and chose Naxos and Paros for the food and wine but I thought some people might have been to Santorini and Mykonos already, so we put those as an add-on.
Travellers arrive in Athens, so we needed a little time there to acclimatise before we start island hopping. Then, I let my nose and taste buds lead me.
What are some highlights you’re looking forward to?
While on Crete, we will have a rustic farm experience with a Greek family. We’ll harvest vegetables for our lunch – you can even milk a goat if that’s your thing – then we’ll cook together and enjoy the afternoon under the vines. The family grow carob, walnuts, and mulberry trees to produce silk. They make their own olive oil and honey and have a still producing high-octane raki!
On Paros, we will have a hands-on cooking experience with a wonderful Greek woman in her home. She’s a former chef and skilled in professional tips and tricks which she brings to her home cooking classes. Her food is delicious, and her joyful demeanour will make the experience even more memorable.
Add in another cooking class and long lunch with a family of wonderful women cooks – again, incorporating fresh produce from the garden – with live Greek music and specially curated wines.
A visit to the ruins of the Palace of Knossos, one of Greece’s most significant archaeological sites, including a meander down the world’s oldest road, and visits to a local basket-weaver and pottery kiln, will ensure we have experienced an authentic slice of Greek village life.
What are some of the benefits of doing this type of tour, as opposed to independent travel?
Intrepid travellers are happy to take the losses along with the wins. This sort of travelling is for those who want all wins!
Gorgeous hotels, authentic experiences with locals, scrumptious food and top-notch wines, and a great bunch of like-minded people.
How much of it is ‘hands on,’ and how much is sitting back and enjoying?
There is a nice mix. While we will have plenty to do, we’re not zipping in and out of hotels on a daily basis, we get to enjoy the places we stay at.
We cook, we eat and drink, we watch other people cook for us, we visit ruins, and we join in cultural activities.
There’s time for a morning coffee and a glass or two of something special at the end of the evening.
The island of Crete is one of your favourites. Can you explain why?
I first went to Crete in 1975. I fell in love with it, and I’m still in love. It’s the setting, life built up around the harbours, the backdrop of mountains, the wild herbs – the air is pungent with herbal scents – the charming towns, the kindness of the people.
And the ancient ruins – you really feel the history.
Then there are the beaches, so good for swimming, and that tantalising sparkling sea. The food in Crete may just be the best of anywhere in Greece.
What will appeal to wine lovers?
We’ve got wine covered. First, in Athens, with a private wine tour to Nemea in the Peloponnese, then on to Paros with a tasting of the island’s P.D.O. wines and local cheeses and tasty titbits.
The wines from Santorini are considered some of the best in Greece, and we’ll enjoy a winery visit, and tastings there.
Every meal we share together gives us an opportunity to try something new, to expand our understanding of what these fabulous places have to offer.
What makes a Travel Encounters trip unique?
This is my first trip with Travel Encounters. Peter and Marian Cox own this award winning business and they approached me. We met last year. We liked each other straight away, and realised we share a sense of fun and adventure. We are all good travellers and mindful of others.
They’re very experienced operators. It’s the attention to detail that pays off in the long run.
We hear guests return home with recipes?
It’s disappointing to return from a trip and not remember all the details of the delicious meals enjoyed. I’m on it! I will be recording as we go and adapting recipes to suit our kitchens once home.
I think part of such a trip is being able to share your experiences with family and friends afterwards. Some people make lifelong friends on these trips and go on to have regular catch-ups, cooking their favourite dishes from the trip.
For the itinerary and to book, see travelencounters.co.nz
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