Home Blog

Why John and Joanne celebrate Christmas in Greece the British way

0

Couple Joanne and John’s Christmas celebrations take place in Greece – for practical reasons. You see, the couple met and live in Greece, even though Joanne hails from Britain and John is originally from Australia. But, for stylistic and emotional reasons, it is a British-style Christmas that has prevailed for the couple and their family.

Of Christmas with hubby John, Joanne recalls: “A few months after I met John in 2015, we went to the Christmas carols at an Anglican Church here in Athens, and I was so happy that I had found a big, handsome man who spoke English, singing carols with me – I think I cried!”

The couple have spent a few Christmas’ together outside of Greece, such as in Egypt, Rome, and the United Kingdom. Joanne claims John didn’t have a very good time in the UK as it included a lot of driving in cold and wet weather.

To date, there have been no Christmas celebrations in Australia, even though John is from Sydney and took Joanne there in 2019.

“I loved every second of it…” she says. “We did touristy things like the Opera House and a wildlife reserve.”

Joanne recalls spotting a kangaroo touching his ear with his paw, and thinking “he’s waving at me!”. As for other wildlife, Joanne admits to just dipping her toes in Bondi Beach, as shark tales got the better of her.

“I decided to leave the swimming for Greece,” she says.

Though the couple love their many travels, they prefer to spend Christmas at home in Greece with family: Joanne and John have children – now adults – from their first marriages.

Upon asking Joanne if Greek Christmas is similar to a British Christmas, she adamantly responds, “Oh my God, no! I don’t even know what they do here. The most they can do is a Christmas tree and decorations. Decades ago… there was nothing happening except a few decorated ships. They try more now because it’s become European, let’s say. I like Easter for the Greeks and Christmas for the Brits.”

Joanne relates that her first Christmas in Greece was in 1989 “when I first came to Greece with my Greek boyfriend who I met in England and we had Christmas at his yiayia’s house. It was awful. There was a tiny Christmas tree in the room, and we ate bifteki (minced meat rissoles) with potatoes.” 

From the very next year, Joanne was determined to celebrate Christmas in Greece the British way, “cooking the turkey and all the trimmings, even Christmas pudding.”

She adds that her Christmas in Greece “really took off” when her two children were born in 1995 and 1998. 

“I did everything I did when I was a kid,” she explains, whilst stressing that there were some variations such as putting out a carrot and kourabie (traditional Greek biscuit) for Santa on the balcony door of their apartment due to the lack of a chimney.

Since John and his three adult children have been part of Joanne’s life, as well as her two, the family try to celebrate Christmas’ together as much as possible.

Joanne met John at her birthday party celebrations in Athens in October of 2015. She says, “I thought he was cute with a little boy’s face… it felt like fate. We dated and got on so well. There was the connection of the English and Australian, same language, the cultures aren’t that different. From that night we have never been apart.”

A few months after their initial “love at first sight” meeting, Joanne invited John to her home in Athens, to celebrate her British Christmas. 

“He loved it, he made mulled wine and we all got a bit tiddly. We had the Christmas crackers and hats and I guess for him, it was a nice memory of what he used to do in Australia. He’s a great cook and helped with the cooking too, even though my son is a chef, so I had a lot of help!” she explains.

Joanne gives a preview of this year’s Christmas plans. 

“It’ll be at John’s and my house. My son will make pumpkin soup for a starter, then we’ll have turkey with bacon and sausages – pigs in blankets, with roast potatoes, broccoli (instead of brussel sprouts), carrots, and then I make the traditional gravy and stuffing,” she says.

“For Christmas morning, John and I will have a special breakfast, perhaps salmon and avocado, then we’ll start preparing for lunch. I’ll even dress up my dog Snoopy for the occasion too, like our last dog Diego.

“The kids will arrive around 12.30pm all dressed beautifully – the girls in red themed dresses. My son’s fiancé Irina, who’s from Bulgaria, was actually moved to tears at one of her first Christmas’ with us, as she thought it was only a make-believe Hollywood thing!   

“We’ll have a glass of wine, with Christmas music in the background, and exchange gifts. Then we’ll all help with the dinner and sit at the immaculately decorated table, that I may have prepared from the night before. We’ll eat and have lots of wine. We’ll take photos, pull the crackers, read the jokes. We don’t do pudding; they don’t like it, so usually my kids will bring sweets like forest gateau or cheesecake. 

“After eating we’ll play charades and board games. Maybe a Christmas film later, coffee, cake and kourabiedes, or melomakarona – which an English friend used to call Melina Merkouris!

“Around Christmas time we also include a walk to see the tree at Syntagma square, and go for a coffee and meet friends. We really enjoy our Christmas’ as a time to be with family… it’s less stressful here than in the UK; more low key.”

And for us who are perhaps preparing for our Merry Season celebrations, Joanne’s advice is: “Keep it relaxed, don’t go crazy and… tell everyone you love them.”

Niki Louca shares how to make Paximadia Methismena (Drunken Biscotti)

Niki Louca from My Greek Kitchen shares her favourite recipe for Paximadia Methismena (Drunken Biscotti) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients:

  • 160 gm melted unsalted butter
  • 1 cup vegetable oil
  • 1 cup freshly squeezed orange juice
  • ¾ cup sugar
  • 1/3 cup ouzo (doesn’t have to be an expensive brand)
  • 1/3 cup whisky (doesn’t have to be an expensive brand)
  • 2 heaped spoonfuls of freshly ground aniseed (doesn’t have to be powdered)
  • 3 tsp baking powder
  • 1-1.2 kg plain/biscuit flour
  • ½ – ¾ cup sesame seeds

Method:

  1. Pre heat your oven to 170C fan force.  Line 2 baking sheets with baking paper and set aside.
  2. Put your sesame seeds in a small saucepan and cover with water.  Bring to a boil, reduce heat and let them “cook” for a minute.  Turn heat off, drain from water and allow to cool completely.  Once cooled, spread them on a clean tea towel so that any water will be absorbed by the tea towel.
  3. In a standalone mixer with the K/flat beater, add the sugar, cooled butter, oil, orange juice, ouzo and whisky and whisk for 2-3 minutes.
  4. In a bowl, mix 1kg of flour and baking powder together and stir through the aniseed.
  5. With the mixer on low speed, and using/change over to the dough hook, add the flour mixture in increments to the wet ingredients making sure they are well mixed before the next addition.  Mix well till a soft dough forms.  If you need extra flour add a ¼ cup at a time till you get a smooth dough.  It should not stick to your hands.
  6. Divide dough into 4 equal parts.  Cover dough with clean tea towel while working with one peace at a time.
  7. Roll dough into a long sausage style roll – about 4cm thickness.  Then roll this sausage like roll through the sesame seeds so it is evenly covered.  Transfer the roll onto your baking sheet and cut all the way through the bottom into 1cm slices.  It is important that you do the cutting only when you’ve transferred the dough onto the baking sheet, otherwise it will fall apart when transferring.
  8. Repeat with remaining pieces of dough.
  9. Bake till golden brown.  Remove from oven and allow to cool for about 15 minutes in the tray.  Once slightly cooled, go over the cut with a knife making sure the precut slices are separated from each other.  Once they’re fully separated, lay them flat, not overlapping each other, and put them back in the oven for another 15 or so minutes till the sides are light golden colour.  Repeat with the remainder.
  10. Once all the biscuits are done, transfer them all onto one tray, overlapping them and on top of each other and place the tray back in the oven.  Oven must be off – they will finish their baking with the residual heat from the oven.  They can stay in the oven up to ½ hour.
  11.  Remove from oven and let them cool completely.  Transfer them to an air tight container and will remain fresh for 2-3 months (that is if they last that long).

Note: I usually make twice the quantity, particularly now at Christmas as I offer them to family and friends as gifts along with other home baked goods.  The above recipe makes approximately 70-75 biscuits.

Niki Louca runs cooking classes in Melbourne. For more or to book classes visit My Greek Kitchen at www.mygreekkitchen.com.au or Instagram @mygreekkitchen. You can email Niki at: niki@mygreekkitchen.com.au.

Exarchia’s Farmers’ Market in Athens listed among the world’s best

0

The Financial Times has ranked the outdoor fruits and vegetable market in Athens’ Exarchia district among the world’s best food markets. According to tovima.com the publication highlighted the market in a feature on “wonderful local products.”

Held every Saturday on Kallidromiou Street, beneath graffiti-covered steps, the Exarchia market is described as a lively space where musicians play traditional tunes and vendors call out to promote their goods. Offerings include olive oil, honey, fish, herbs, vegetables, and fruits.

Despite claims of gentrification in Exarchia and initial protests against the construction of a new metro station in its main square, the market remains a vibrant hub for locals and visitors alike.

Leading the Financial Times’ list is the Mercado de San Miguel in Madrid, known for its fresh seafood, olives, cheeses, and tapas. Palermo’s Mercato del Capo in Sicily, steeped in multicultural history, also earns a spot.

France features two entries: Les Halles de Dijon, inspired by Gustave Eiffel, and Les Halles de Lyon Paul Bocuse, spanning three floors with 54 stalls and restaurants.

Other notable mentions include Chapel Market in London, celebrated for its community vibe and quality produce, and Valencia’s Central Market in Spain, one of Europe’s largest, with over 1,200 stalls offering fresh fruits, meat, cheese, and live eels.

Exarchia’s inclusion affirms its enduring charm amid Athens’ evolving urban landscape.

Source: tovima.com

Gather around, Jacqui Toumbas has your friendsmas feast sorted

By Stamatina Notaras

There are two months in the year where the days blur together, day drinking becomes standard practice, and even the grumpiest of folk have a slight skip in their step as we all wait for the big man in red.

If you guessed any other months besides November and December, I’d be curious to hear more about your life. For the rest of you, picture this: you’re driving to family Christmas and are greeted at the door by one of Theia Kath’s infamous bear hugs and the comforting aroma of lemon-drenched potatoes. As the backyard fills with smoke, nothing matters more than talking nonsense with your cousins (whom you see every weekend) while sneaking succulent pieces of lamb souvla off the spit – life is good.

There’s no denying that while Greeks can do almost anything (right?), we have unequivocally mastered the Christmas Day feast. With food being our love language and a relentless aspiration to send every family member home unable to think about food for two days (each armed with a doggy bag of leftovers they’ll undoubtedly finish for breakfast the next morning – because Yiayia didn’t raise a quitter), everyone pulls out all the stops come December 25. 

One person who truly encompasses the true meaning of Christmas – food, family, and friendsmas – is food influencer, content creator, and now retreat host, Jacqui Toumbas. Driven by a love for food, travel, and culture, if you can’t find her running retreats in Italy (and soon-to-be Greece), just follow the Mediterranean-spiced scent to her kitchen, where she’s adding sugar, spice, and everything nice to create moreish meats, decadent treats, and magazine-cover-worthy plates of palate-pleasers.

This festive season, take the time to celebrate the friends who become family – the ones who make you laugh until you cry and wipe the tears away when you’re sad. 

And what says ‘thank you for listening to me tell the same story from different perspectives for the past three months’ quite like a three-course meal?

Introducing your Friendsmas feast à la Ms Toumbas…

Entrée – Spanakopita

  • 2 sheets puff pastry
  • 500g Spinach
  • 3 Tbsp olive oil
  • 1 Tsp pepper
  • 1 bunch shallots
  • 1 bunches parsley
  • ¼ bunch dill
  • 200 gr Ricotta
  • 465 gr feta
  • 330 gr cheddar
  • 4 eggs (2 extra eggs for wash)


Method

  1. Preheat your oven to 160 degrees Celsius and remove the pastry from the freezer.
  2. Prepare all your ingredients; wash and roughly chop (or break with your hands) the spinach, finely chop the shallots, parsley and dill. Place them all in a very (very) large bowl.
  3. In a separate bowl combine the eggs, ricotta, feta, cheddar and olive oil. Mix well.
  4. Combine the wet ingredients into the spinach mix and mix well. Here’s the thing, depending on your eggs you may need one more. You want the spinach mix to be well coated.
  5. Set the spinach mix aside – you’ll find as it sets aside it will slowly wilt and decompress.
  6. Grease a large tray. My tray is a large square (it’s called a Baklava tray apparently!).
  7. Gently line the base of the tray with the shortcrust pastry. YIAYIA’S TIP: make sure about 0.5-1cm of pastry comes up the edge – it will shrink and you don’t want gaps!
  8. Prick the pastry with a fork and blind bake with rice or weights for 10 minutes, then remove the weights and bake for another 10 minutes.
  9. Once the shortcrust pastry is completed, remove from the oven and gently add the filling on top of the shortcrust pastry. Pack it all in!
  10. Once the spinach mix is in, gently place the puff pastry on top of the spinach mix, overlap if needed to cover the top completely.
  11. Whisk the remaining 2 eggs and brush the top of the pastry for a golden finish. Prick with a fork and place back in the oven for 45 minutes or till golden brown.

Main – Chicken Gyros 

  • 6-8x boneless chicken thighs
  • 1 cup greek yoghurt
  • 5 cloves garlic, minced
  • 1 lemon, juiced
  • 2 tsp dried oregano
  • 1 tsp paprika
  • salt & pepper

Method:

  1. Combine the chicken and remaining ingredients in a large bowl and combine well. Cover with cling wrap and place in the fridge to marinate for a min of 2 hours. 
  2. Once the chicken is ready, start layering the meat onto the vertical skewer. Skewer one thigh, spread out, with the spit going through the centre. Layer the next thigh on at 90° to the first one. Continue layering, changing the chicken direction by 90° each piece, all the way up until you run out of chicken. 
  3. In a preheated oven (180 degrees) bake the chicken uncovered for about 20 minutes, or until golden, brown and some crispy bits have formed. Cover the tower lightly with foil and then resume the baking process for a further 40 minutes or until the inner temperature of the chicken has reached about 80 degrees.
  4. Once cooked to the right temperature. Remove from the oven and let cool for 5 minutes. Carve using a sharp knife.

Dessert – Baklava Berry Tiramisu 

Baklava Syrup

  • 1 cup sugar
  • 1 cup water
  • 1 sml pce cinnamon bark
  • 1 3cm pce lemon rind

Macerated Strawberries

  • 250g strawberries
  • 3 tbsp sugar 
  • 2 tbsp lemon juice

Mascarpone Cream

  • 300ml thickened cream
  • 250g mascarpone cheese
  • ½ tsp vanilla bean paste
  • 35g icing sugar (3Tbsp)

Assembly

  • 14 Savoiardi biscuits
  • 0.5 -1 cup toasted, crushed nuts (I like to use almonds & pistachio) 
  • 1 piece baklava 

Method

  1. Prepare the macerated strawberries. Slice all strawberries into ½ cm thick slices and place in a bowl. Combine with sugar and lemon juice. Mix well and sit aside. For best results; allow to sit for 30 min – 1hr.
  2. Prepare the Syrup. Combine all the syrup ingredients into a small saucepan and place over medium heat. Allow to come to a boil and slowly simmer for 5 minutes. Set aside to cool.
  3. Prepare the mascarpone cream. Combine the thickened cream and powdered sugar. Whip with a whisk for 9-12 minutes till firm peaks appear. Then fold through the mascarpone and vanilla. Combine well.
  4. Assemble. Start by placing the mascarpone cream into a piping bag and snipping off the end about 1 cm from the tip. 
  5. One at a time, dip a savoiardi biscuit into the cooled syrup and place on your desired plate. Repeat this till 7 are in a row. Then carefully pipe rounds of cream on top to completely cover the savoiardi biscuits.
  6. Sprinkle the cream with crushed nuts (quantity is up to you, I use about ¼-½ cup).
  7. Layer half the strawberries on next.
  8. Repeat this again creating another layer of soaked savoiardi biscuits, then cream, nuts and strawberries.
  9. Finish by cutting up a piece of baklava and sprinkling over the top!
  10. Allow to sit for a minimum of 1 hour in the fridge before digging in.

If you like the sound of these, you can find more finger-licking recipes on her website – Jacqui Toumbas

Bill Drakopoulos’ ‘The Kiosk’ at Nielsen Park reopens

After three years of closure, Nielsen Park’s Shark Beach and its much-loved kiosk are finally reopening, with the construction fencing coming down this month.

According to The Sydney Morning Herald, Bill Drakopoulos, operator of The Nielsen hospitality complex, has reflected on the long journey back to welcoming beachgoers.

“People were coming in by kayak to swim on the beach because it wasn’t fenced on the waterside. You can’t stop Aussies,” Drakopoulos said, recalling the determination of Sydneysiders to access the harbour beach even during the lengthy closure.

Shark Beach closed in March 2022 for the replacement of its century-old seawall, with plans to reopen by December that year. However, wet weather, asbestos discoveries, and engineering disputes pushed the timeline back significantly.

the-kiosk-nielsen-park-221975-1
The Kiosk.

Now, with the recent replacement of the beach’s signature safety net, Drakopoulos notes the finishing touches are complete on Nielsen Park’s rejuvenated waterfront.

“It’s a really close-knit community here, meeting for a swim and a coffee. They’ve missed the beach,” he said.

Drakopoulos’ Sydney Restaurant Group, known for venues like Sails at Lavender Bay and Manta in Woolloomooloo, has made its mark at Vaucluse by catering to the beach-loving crowd.

“The Kiosk isn’t an upmarket restaurant. It’s like a bistro at a really cool pub, you order at the counter, there are maybe 100 seats [including] outside,” Drakopoulos explained. The site has also expanded to include The Beach Club, an events space.

Source: The Sydney Morning Herald

Greece honours Athina Papachristou who donated ambulance for her town

0

The President of the Hellenic Republic, Katerina Sakellaropoulou, in a special ceremony at the Presidential Mansion, awarded the Medal of the Commander of the Order of Beneficence to donor Athina Papachristou.

According to agrinionews.gr, Papachristou, a retired farmer, donated an ambulance to the National Emergency Aid Center (EKAV) to meet the needs of the Messolonghi Hospital.

In her speech, the President stated that this special ceremony serves as an expression of the State’s honor and gratitude to citizens whose acts of benevolence set moral examples.

president-sakellaropolou-honors-papachristou-credit-thodoris-manolopoulos-amna-1392x920.jpg
The Greek President honors Athena Papachristou a retiree farmer. Photo: Thodoris Manolopoulos/AMNA

“We honour the retired farmer Athina Papachristou, who, a year ago, donated a state-of-the-art ambulance to the EKAV Messolonghi sector. Having experienced the challenges of patient transportation herself and understanding how crucial such a vehicle is for saving lives in her community, she used her lifelong savings to acquire it and offered it with true greatness of spirit,” Sakellaropoulou noted.

“Such acts of generosity by everyday individuals, with limited financial resources but profound empathy, kindness, and selflessness, are tangible proof that when we see ourselves in others, our world becomes a better place.”

Source: agrinioculture.gr

Portrait of last Byzantine Emperor Constantine XI Palaiologos discovered

0

A unique depiction of the final Byzantine Emperor, Constantine XI Palaiologos, has been unveiled within the Katholikon of the Old Monastery of Taxiarches in Aegialia.

The frescoes, originating from the late Byzantine era, exhibit exceptional artistic quality and align with the aesthetic standards of Constantinople during that time.

According to amna.gr, the Ministry of Culture reported that conservation efforts at the Katholikon, the primary church of a monastery where monks congregate for services, led to the discovery of this extraordinary portrait.

Dr. Anastasia Koumousi, an archaeologist and director of the Ephorate of Antiquities of Achaia, identified the portrait in the second layer of frescoes, securely dated to the mid-15th century.

The fresco portrays a mature man adorned with imperial regalia. His gold-embroidered purple cloak, embellished with medallions featuring two-headed eagles crowned between their heads, serves as a prominent symbol of the Palaiologos family. These bicephalic eagles, along with other insignia, unmistakably designate the figure as an emperor.

In an interview with ANA-MPA, Dr. Koumousi confirmed that the portrait indeed represents Constantine XI Palaiologos, emphasising its thorough documentation. She explained that the convergence of historical references and stylistic analysis dates the fresco to the mid-15th century.

“It is the only known surviving portrait of the individual in question,” she stated, noting that existing representations of him are from two or three centuries later.

The Monastery of Taxiarches is situated 15 kilometers south of Aigion, at the base of Mount Klokos. The Old Monastery of Taxiarches, also referred to as Palaiomonastero, lies one kilometre higher. Founded by Hosios Leontios of Monemvasia at the close of the 14th century, the monastery received financial aid from the despots of Mystra, Thomas and Dimitrios Palaiologos, who oversaw the construction of numerous structures on the site.

Access to the monastery is through a gate tower featuring defensive openings, and the Katholikon (main church) is positioned on an expansive terrace that houses the primary buildings.

To the south of the Katholikon is the South Chapel, while the North Chapel is located to its north, at a lower elevation. A significant stone staircase, with a wooden upper section built in 1810, connects the upper terrace of the monastery.

This upper terrace contains the hermitage of Hosios Leontios, the single-aisled vaulted church of the Resurrection, and the tomb of Hosios Leontios, all arranged in a stepped layout. The four churches of this monastic complex are adorned with exquisite wall paintings from the Late Byzantine period.

Source: amna

Deck the Halls: Alex Mangos lights up Sydney’s Oran Park

By Stamatina Notaras

Though the festive season evokes many memories, one in particular stands out as clear as day.

Every year, when December rolls around and the suburban streets are bathed in a hue of green and red, with plastic snowmen donning Hawaiian shirts and clutching cans of XXX Gold, my family and I would pile into two 12-seater vans, setting out on our annual hunt for the best Christmas light display our city has to offer.

A seasoned veteran in that field, Alex Mangos’ house would’ve certainly been on our must-see list.

His childhood love for the festive season, his fascination for National Lampoons Christmas Vacation, and his appreciation for old-school Christmas classics all evolved into an adult’s desire to spread the Christmas spirit, right from his very own doorstep.

alex mangos
Alex Mangos’ light display.

“I have very fond memories as a child of family get-togethers, carols by candlelight, and decorating mum’s house with Christmas lights,” Alex recalls.

“I used to watch the classics… and fell in love with the houses full of lights. My mum let me start slowly decorating our house, and each year, she would buy me another set to add to the display.”

When looking at the sheer volume of lights covering nearly every surface of his house, it’s hard not to imagine the challenges inevitably faced in the process.

alex mangos
Christmas lights cover every surface of Alex Mangos’ house at Oran Park.

“I’ve had a few falls off the ladder and large props be blown over in storms. There were some funny ‘shake-my-head’ moments this year when my five-year-old son took scissors to some lights and cut through the cords,” Alex says.

Yikes!

What started as a locally-loved tradition has now become a major attraction, drawing visitors from all over Sydney.

alex mangos
Alex Mangos’ home draws visitors from all over Sydney.

“The neighbourhood loves our display. We can hear kids screaming with excitement each night from our lounge room. We receive lovely letters in our letterbox thanking us for putting up our lights. Every weekend in December, people drive by to see the lights and take photos,” Alex explains.

Contrary to a university paper or preparing a work presentation, this project takes a lot of time and cannot be started the night before (but don’t let me stop you).

“I start in early October each year, aiming to turn the display on by December 1st. I do the entire display on my own and hand-built most of the props (including nutcrackers, a giant ice cream, donut, gingerbread man, cupcake, driveway arch),” Alex says.

alex mangos
Alex Mangos hopes to give back to the Sydney Children’s Hospital.

But his Christmas display is more than twinkling lights and quirky props; it’s a way to give back to a place very close to his heart – the Sydney Children’s Hospital.

“My son, Myka, was diagnosed with Acute Lymphoblastic Leukemia (ALL) at the age of three, and we’ve been in and out of Sydney Children’s Hospital for around 18 months. The good news is that Myka has responded well to his treatment, and the outlook is very positive,” he says.

Lastly, if you’re one of those who, I can’t believe I’m even saying this, have yet to put up their Christmas tree, consider this a gentle reminder. And for those with little helpers who may lack creative direction, I’ve heard that the corner of your living room has a blank wall just waiting to share space with that one side of the tree.

To donate to the Sydney Children’s Hospital, scan the QR code on the link below: https://www.lightsforkids.org.au/fundraisers/alexmangos/2024

From Melbourne to Damascus: Consul General’s bittersweet goodbye

Emmanuel Kakavelakis, the outgoing Greek Consul General to Melbourne, has found himself in a whirlwind of activity as his departure for Damascus has been unexpectedly accelerated. The change in plans, prompted by the recent political developments in the Middle East, has forced him to leave earlier than planned for Syria.

Despite the abrupt change, Kakavelakis hosted his annual Saint Minas’ feast day event for journalists on Thursday, December 19. In a candid speech, he admitted to being in “panic mode” as he had to cancel at least 25 farewell events with community groups. He expressed gratitude for the support and camaraderie he had experienced during his time in Melbourne.

Mr Kakavelakis said he was in panic mode after being called to take up his post in Damascus sooner than expected
Emmanuel Kakavelakis said he was in panic mode after being called to take up his post in Damascus sooner than expected.

When asked by The Greek Herald about the challenges of his new posting in Damascus, Kakavelakis acknowledged the complex and volatile situation. He pointed to his wife’s family in neighbouring Lebanon.

Despite the potential risks involved, he expressed optimism in the opportunity to contribute to a more stable future for Syria.

“It won’t be about building ties within the Greek community, but a different type of diplomacy,” he said.

consulate media event

The farewell event turned into a heartfelt tribute, with journalists and community leaders sharing their appreciation for Kakavelakis’ dedication and service. Veteran journalist Sotiris Hatzimanolis praised his openness and cooperation, while Greek Community of Melbourne (GCM) President Bill Papastergiadis highlighted the Consul General’s ability to unify the Greek community.

“He was the best Consul General, and we had some good ones,” Mr Papastergiadis said.

SEKA Secretary John Milides praised Mr Kakavelakis for being an “ardent supporter for Cyprus,” whereas journalist Ross Alatsas conveyed the regards of the affluent Stamoulis family.

“I hope the new Consul will have the same passion as you because our community is very proud and we want a representative to respect us like you respected us,” Mr Alatsas said.

On his part, Mr Kakavelakis thanked the press for being “forgiving.”

Gifts were laid at a nearby table, where a Nick Cave CD, gifted by historian Jim Claven, sat on top of the pile. Outside, John Martino, Kakavelakis’ busom buddy, waited patiently to whisk the Consul General to a concert by Greek Australian punk rock band Frenzee.

It remains to be seen whether Melbourne’s mainly male-dominated diasporic press will be just as welcoming when Dimitra Georgantzoglou comes from Switzerland on January 12 to replace Mr Kakavelakis.

She will need to deal with the legacy of her predecessor who attended most events he was invited to – often several in a day. She may or may not face gender bias, but she will most definitely inherit the Consulate’s endemic problems that, if anything, worsened during Mr Kakavelakis’ tenure due to the COVID-19 pandemic.

Staff at the Greek Consulate of Melbourne wait for the next chapter

Ms Georgantzoglou will need to find solutions for staff shortages and huge processing backlogs while sweating it out as the Consulate’s air conditioning system never seems to work. Then there are other pressing issues, such as the dropping numbers of Greek language students, especially those sitting for VCE, the lack of a Double Taxation Agreement, and working through voting conundrums come Greek election time.

With such challenges ahead, Dr Martino said he is willing to show her the drinking places if necessary. Asked why he didn’t take the podium to eulogise Mr Kakavelakis with the rest of the male speakers, he said, “All I would have said was ‘Drinks on us… he’s going!’”

Heliades Greek Women’s Network hosts joyous Christmas celebration

The Greek Women’s Network (Heliades) hosted its annual Christmas celebration on Sunday, December 15, at Taverna Lemnos, marking yet another successful and heartwarming event.

The celebration, meticulously planned by the dedicated Organising Committee — Sylvia Kourkouvelis, Niki Matziaris-Garay, Mary Lefterioti, Fotoula Sahhar, Victoria Papazoglou and Christina Sahhar — brought together a lively crowd of members and friends.

Their happy and smiling faces filled the packed tavern, creating an atmosphere brimming with festive cheer and community spirit.

The event featured inspiring speeches from President Ms Matziaris-Garay and Vice-President Ms Kourkouvelis. Their heartfelt messages highlighted the importance of unity, generosity and the true meaning of Christmas.

A joyful sing-along of Christmas carols followed, while the distribution of gifts to the children added a touch of magic to the day.

hellenic women's network heliades

The musical selections, carefully curated by Ms Papazoglou and Ms Sahhar, kept the energy high, encouraging guests to dance the night away. The lively beats and joyful melodies proved irresistible, filling the dance floor with continuous movement and excitement.

Guests were also treated to the exquisite gastronomy of Taverna Lemnos, which showcased the finest of Greek cuisine. The delicious dishes delighted the senses, further enhancing the festive experience.

A highlight of the celebration was the raffle, with prizes generously donated by members of the Board and the wider HELIADES Network.

The raffle raised a total of $481.00, which will be donated to support the Greek Orthodox Archdiocese of Australia’s fundraiser. These funds will go towards assisting families and individuals in need during the holiday season.