Our contributing chef Lennox Hastie has an immense talent for drawing threads between memories and food. In this week's missive, he remembers with affection and clarity the Arran Island kitchen of his indomintable grandmother, Jess Lennox. Her kitchen was a place "small and basic, with a narrow bench and an enamel hob. Yet the food she cooked here gave the home life." Of his grandma, Lennox writes, "I can’t quite recall the exact shape of my Scottish grandmother’s face, or the sound of her voice, but I remember her warmth as clearly as the tin of sweeties she would bring out whenever my brother and I came to visit. Her hands were strong, worn smooth by years of hard work and hard weather." Read the rest of his beautiful piece to discover two dishes he brings to life in memory of this cherished woman.

From Scotland to the Greek Islands now, with two recipes from the land of sea and sunshine. In The Greek Islands Cookbook, Carolina Doriti writes of food that's made for good eating and good health. Her two recipes sing of the islands and good times.

Happy (winter) cooking.

Cellar director John Lehmann offers three locally made Italian-style whites for a super six saving of $88. Details here.

There is a world-wide glut of wine and a shrinking number of wine drinkers. Which is a big problem for winemakers globally and in Australia too. The depressing outcome is that some Australian growers are pulling out and burning their vines, some of them decades old. At the well-credentially Tahbilk vineyard, this very act is occurring now. Listen to winemaker Jo Nash talk about the devastating situation here.