Passionate advocate for the Mediterranean diet and CAE teacher for 32 years, Mark Dymiotis believes that a back-to-basics approach is the key for us all to live happier, healthier and longer lives.  

Mark talks about and refers back to his childhood in Cyprus – one of the many beautiful islands in the Mediterranean Sea – and the traditional approach to food and environment that has been held there for centuries.

thumbnail_IMG_7824 2“In addition to being healthy and perfect for contemporary health, this traditional, plant-based diet is crucial for addressing climate change and natural food problems. These effects are well documented and scientifically proven,” Mark says.

Beginning with growing fruit and vegetables in his own Australian backyard, Mark Dymiotis progressed to home composting to create a circular environmental economy. In addition to this, Mark also makes his own bread and wine and teaches the construction of backyard brick ovens. His garden has also been featured on ABC TV twice.

Mark has been teaching students at CAE this approach to food for 32 years, through his courses; A Year in the Garden: Vegetable & Herbs, The Traditional Mediterranean Diet, Olives & Olive Oil: The Natural Way, and How to Build a Traditional Wood Fired Oven.

He has also published articles, peer-reviewed papers, and made presentations extolling the benefits of the Mediterranean diet in forums including local clubs, schools, universities, and international conferences.

thumbnail_Lady Murdock 2Mark enjoys being able to pass on his knowledge through teaching: “I believe it’s very important to share what I know with others. I’m able to assist them with making easy, natural and low-cost changes to their lifestyles that create a big impact on their overall wellbeing. These concepts aren’t complicated, they are simple practices to follow with a back-to-basics approach.

“If we make small adjustments in our attitudes towards growing, preparing and consuming food, collectively we can change the food industry. By taking a more holistic approach to nutrition there will be a huge benefit – not only to the individual, but to their wider communities as well,” Mark says.

To learn more or enrol in Mark’s courses, please visit