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SoulChef Sundays: The true taste of Christmas

The Greek Herald
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SoulChef Sundays: The true taste of Christmas

By Chef Georgia Koutsoukou – “SoulChef”

As Chef Georgia Koutsoukou — the Kalamata-born chef known as “SoulChef” — begins her new series SoulChef Sundays with The Greek Herald, she brings with her not just recipes, but a philosophy: Food is storytelling, memory, and connection shared at one big, joyful table.

And there is no better way to begin than with a Christmas ode to flavour and feeling.

A Christmas that tastes like home

Christmas smells different in every home — but its soul is always the same. It’s cinnamon floating in warm air, citrus zest carried in laughter, syrup dripping from a freshly dipped melomakarono. It’s nostalgia, memory, and the grounding comfort of flavours that remind us who we are, no matter where in the world we live.

This Christmas, I want to ski on powdered sugar. I want to swim in the syrup of the melomakarono and rest on the coarsely chopped walnut. To dive into fresh olive oil and rinse myself off with orange juice. To be sprinkled with cinnamon and sugar and to take breaths of cinnamon and clove until someone says, “Bake at 180°C.”

To rest a little, sing the kalanda, and with my pocket money go to give chocolates and socks to the friend I played with the other day — I didn’t know what he was saying, but we laughed a lot. To go rollerblading in the square wearing a Santa hat, because I’m waiting for him, and I know he will come.

Let’s cook melomakarona.

SoulChef Sunday Recipe of the Week – My Mum’s Traditional Melomakarona

Recipe by Chef Georgia Koutsoukou – “SoulChef”

A family recipe from Kalamata, shared with love for every Greek home in Australia. These melomakarona bring together orange, honey, spice and memory — everything Christmas should taste like.

Ingredients

For the Dough

  • 9 tea cups All-Purpose Flour
  • 3 cups Olive Oil
  • 1/2 cup Orange Juice
  • 1/2 cup Cognac (5-star recommended)
  • 1/2 cup Sugar
  • 2 tbsp Orange Zest
  • 1 tbsp Cinnamon
  • 1/2 tsp Clove
  • 1 tsp Baking Soda (dissolved in the orange juice)
  • 1 packet Baking Powder

For the Syrup

  • 2 tea cups Sugar
  • 2 tea cups Water
  • 1 tea cup Honey (added at the end)
  • Peel of 1 Orange
  • Peel of 1 Lemon

For Finishing

  • Coarsely chopped Walnuts
  • Extra Cinnamon

Method

1. Prepare the Syrup

  1. Boil sugar, water and citrus peels for 5–6 minutes.
  2. Remove from heat and add the honey.
  3. Keep syrup warm.

2. Mix the Wet Ingredients

  1. Combine olive oil, sugar, spices and cognac.
  2. Add the orange juice with dissolved baking soda.

3. Form the Dough

  1. Mix flour with baking powder.
  2. Add dry mixture to the wet mixture.
  3. Knead very lightly by hand — do not over-knead.

4. Shape & Bake

  1. Shape into oval melomakarona (press one side lightly on a grater to texture).
  2. Bake at 180°C for 30–40 minutes until golden.

5. Cool & Dip

  1. Let melomakarona cool completely — they must be cold.
  2. Dip each one in the warm syrup for 1–2 minutes per side.

6. Finish

Sprinkle generously with walnuts and cinnamon.

A Message from SoulChef to the Greeks of Australia

“My heart, which beats with the rhythm of Kalamata, reaches out to you this festive season.
May these flavours bring the warmth of a Greek holiday kitchen into your Australian homes.
Let food connect us — across oceans, time zones and memories — around one big, beautiful table.”

Connect with the SoulChef:
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​Email: gkouts.gk@gmail.com

Cretan extra virgin olive oil gets new PGI quality status

The Greek Herald
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Cretan extra virgin olive oil gets new PGI quality status

By Lisa Radinovsky from Greek Liquid Gold.

Cretan extra virgin olive oil (EVOO) is now listed in the European Union’s official Geographical Indications Register of high-quality agricultural products and foods. The PGI Κρήτη / Kriti,* or Protected Geographical Indication of Crete, serves to both highlight and protect Cretan EVOO’s unique characteristics and its close connection to the land of Crete.

This certification also “reflects millennia of tradition and culture in Crete, the Minoan civilization, the world-recognized Cretan diet, the soul of the Cretan land and people,” as Emmanouil Karpadakis,* Vice President of the Exporters Association of Crete, told Greek Liquid Gold. Other olive oil professionals with longstanding family traditions of olive oil production in Crete agree.

“PGI Kriti olive oil represents a way of life,” suggests Eleftheria Mamidaki,* Chairperson of the Board of the Association of Olive Mills of Chania Prefecture. “When you buy our olive oil, you are not just purchasing a bottle of liquid; you are buying into the history, traditions, and hard work of a community that has been cultivating olives for millennia. You are getting a taste of the Cretan sun, the rich soil, and the wisdom of generations. Our olive oil is a testament to the belief that the best products are made with patience, respect for nature, and a deep love for the land.”

Mamidaki views Cretan olive trees as “living monuments to our history. Some are hundreds or even thousands of years old.” As Maria Foule,* Treasurer of the Exporters’ Association of Crete, adds, “the olive tree is one of the most iconic symbols of the island. For Cretans, the olive tree is sacred.”

Celebrating customs and traditions with Cretan extra virgin olive oil

Manos Daskalakis* of Oleum Crete – Kidonakis Bros adds that the PGI Kriti designation “is a way to protect our tradition and ensure consumers are getting something truly authentic. It’s a step toward giving proper credit to the generations of Cretans who have dedicated their lives to olive oil production.” Foule believes “when a consumer chooses Cretan olive oil, they are choosing to support a way of life, a culture, and a long tradition that still lives on today,” as Crete produces approximately one third of Greece’s olive oil.

For example, Foule emphasizes the importance of the olive harvest: “it is a celebration and a reunion of the family,” as generations gather to work together each autumn. “This tradition goes back centuries and is deeply rooted in Cretan identity. There is laughter, shared meals under the trees, and a sense of connection to the land, to each other, and to the ancestors who once harvested the same trees.” The tasting of the fresh extra virgin olive oil follows, “usually by dipping warm bread into it, with a little salt or oregano. It’s the best way to feel the flavor of the land.”

Of course, the flavor of Cretan extra virgin olive oil permeates Cretan food and enriches Cretan holidays and rituals. Going from house to house singing Christmas carols with his grandmother as a small boy, Emmanuel Vantarakis* of Efkrato remembers carrying “a small canister where people would give us a small quantity of their olive oil, instead of candy or money. Olive oil was a currency. You could go to the grocery store and pay with olive oil.”

Cretan extra virgin olive oil in church and across the generations

Mamidaki points out that in the Greek Orthodox Church olive oil is also “used in religious rituals, such as the anointing of the sick and the lighting of oil lamps. It’s a symbol of divine light, peace, and purity. Many Cretans also use olive oil blessed in church for healing purposes.”

For baptisms, adds Daskalakis, “families will often bring their own extra virgin olive oil from their land to the church. It’s a way of offering something pure and sacred.” Moreover, according to an old wedding custom, “newlyweds would be given olive branches and oil as symbols of fertility and prosperity. Even in local folktales, olive trees are described almost like family — something that watches over you, survives droughts, and feeds generations.”

Along with the trees and their fruit, agricultural knowledge is passed down through the generations. Daskalakis recalls that he “learned everything about olive cultivation from my grandfather. He showed me how to prune the trees at just the right time and how to read the signs of the tree. He never used a calendar, just the feel of the wind or the look of the leaves. He also taught me the importance of hand-picking olives to avoid bruising them, something we still do today.”

In Foule’s family, grandparents and parents passed down “knowledge of when the olives are ready to be harvested by the feel of the fruit and the color.” In addition, “we were taught to evaluate olive oil with our senses, how to smell for freshness, like green leaves or fresh herbs, and how to taste for the right bitterness and peppery feeling in the throat. That’s how you know it’s healthy and high-quality.”

Traditional cultivation and harvesting rooted in ancestral practices

For Mamidaki, Cretan extra virgin olive oil is “a direct link to our ancestors and a legacy we hope to pass on to the next generation. It’s a source of great pride and a connection to our roots.” While education about modern techniques is also important in Crete, “the PGI Kriti designation specifically requires traditional cultivation methods to link this unique history and expertise to the product’s authenticity. This prerequisite was introduced to ensure our olive oil is truly a product of our tradition, unlike large-scale, industrial harvesting methods and cultivation techniques that prioritize speed and volume over the well-being of the olives and the health of the trees. This means a PGI-certified olive oil from Crete is a testament to time-honored practices passed down through families, not mass production.”

The PGI Kriti also testifies to a “profound” link, as Mamidaki observes, “between our olive oil and the land of Crete. Our land is characterized by its mountainous terrain, unique microclimates, and rich soil. The olive trees thrive in this environment, their roots reaching deep into the earth.” Daskalakis mentions that olive trees even “grow in places where almost nothing else can, clinging to our hillsides and rocky soils. Crete’s sun, its winds, and the mineral-rich earth give our oil a flavor you can’t find elsewhere.”

Criteria for Cretan extra virgin olive oil’s certification as PGI Kriti EVOO

“Every Geographical Indication EVOO promotes a certified origin,” according to Karpadakis—in this case, the PGI Kriti EVOO’s connection to Crete. Moreover, he adds, GI EVOOs “must meet very specific production rules and specifications.” Now that the PGI Kriti has been registered in the EU database, Karpadakis explains, companies that meet specific criteria can apply to be certified by the Greek national certification body in order to use the respected name and logo of PGI Kriti on their EVOO labels and marketing materials.

This is good news for both consumers and producers. Certified PGI Κρήτη / Kriti olive oil will be a valuable, flavorful product, because (according to the application for the PGI), only Cretan extra virgin olive oil with the following characteristics (and more) is eligible for this certification:

• Produced from olives grown in the Region of Crete, with their oil also extracted in Crete
• Bottled in the Region of Crete, to avoid quality degradation from light, oxygen, and heat exposure that could occur during transportation off the island before bottling
• Made mainly from Koroneiki and/or Tsounati variety olives (at least 90%)
• Acidity less than or equal to 0.6% (by weight of oleic acid)
• Rich fruity aroma and taste, with some bitterness and pungency, without defects
• Low oxidation indicator values (K 232/270 parameters, peroxide value), meaning the olive oil tends to have longer-lasting flavor and health benefits and be safe for cooking at higher temperatures and for longer time periods

Benefits of the PGI Kriti: recognition, legal protection, and increased value

The high quality and health benefits of the extra virgin olive oil of Crete have been recognized in numerous publications and countless prizes at international olive oil competitions for many years. Now, as Vassilis Zampounis* explains in Olivenews.gr, “the registration as a Protected Geographical Indication (PGI) offers the product international commercial promotion and recognition, as well as institutional legal protection, which the [European] Commission itself now undertakes in any cases of unfair competition.”

M. Atsalakis writes that the PGI designation also “constitutes an irrefutable guarantee of quality for the consumer,” indicating the EVOO’s origin, production methods, and characteristics, and increasing its commercial value. This “is expected to stimulate the local economy, create new opportunities, and make the agricultural sector of Crete even more sustainable and competitive.”

Karpadakis told Greek Liquid Gold he anticipates that the new PGI Kriti will increase the amount of EVOO that is bottled and branded in Crete, so Cretans benefit from its added value more than they do when Cretan extra virgin olive oil is sold in bulk and bottled elsewhere. In addition, “the designation of ‘PGI Crete/PGI Kriti’ olive oil represents more than just formal European recognition. It marks the beginning of a new, dynamic era for premium, high-quality, authentic Cretan extra virgin olive oil, which serves as an ambassador of the Cretan land and heritage and the Cretan Mediterranean diet worldwide.”

Cretan extra virgin olive oil PDOs and PGIs 

As listed briefly here and in more detail on eAmbrosia (which requires a search)

  1. PGI-GR-02793 Κρήτη / Kriti 15 Registered 11/09/2025
  2. PDO-GR-0973 Μεσσαρά / Messara 15 Registered 12/10/2013
  3. PDO-GR-0515 Εξαιρετικό Παρθένο Ελαιόλαδο Σέλινο Κρήτης / Exeretiko Partheno Eleolado Selino Kritis 15 Registered 12/05/2010
  4. PDO-GR-0125 Εξαιρετικό παρθένο ελαιόλαδο Θραψανό / Exeretiko partheno eleolado Thrapsano 15 Registered 11/07/2002
  5. PDO-GR-0052 Σητεία Λασιθίου Κρήτης / Sitia Lasithiou Kritis 15 Registered 21/01/1998
  6. PDO-GR-0047 Αποκορώνας Χανίων Κρήτης / Apokoronas Chanion Kritis 15 Registered 21/01/1998
  7. PDO-GR-0053 Κολυμβάρι Χανίων Κρήτης / Kolymvari Chanion Kritis 15 Registered 13/06/1997
  8. PDO-GR-0055 Αρχάνες Ηρακλείου Κρήτης / Arxanes Irakliou Kritis 15 Registered 21/06/1996
  9. PDO-GR-0045 Βιάννος Ηρακλείου Κρήτης / Viannos Irakliou Kritis 15 Registered 21/06/1996
  10. PDO-GR-0039 Βόρειος Μυλοπόταμος Ρεθύμνης Κρήτης / Vorios Mylopotamos Rethymnis Kritis 15 Registered 21/06/1996
  11. PDO-GR-0035 Πεζά Ηρακλείου Κρήτης / Peza Irakliou Kritis 15 Registered 21/06/1996
  12. PGI-GR-0033 Χανιά Κρήτης / Chania Kritis 15 Registered 21/06/1996

Thanks to Terra Creta for the photos of the olive oil and the olives being washed at their mill. Other photos were taken by Lisa Radinovsky.

*Originally published on Greek Liquid Gold: Authentic Extra Virgin Olive Oil (greekliquidgold.com). See that site for recipes with olive oil, photos from Greece, agrotourism and food tourism suggestions, and olive oil news and information.

Greece enters space age with launch of first national micro-satellites

The Greek Herald
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Greece enters space age with launch of first national micro-satellites

Greece has taken its first major step into space. On Nov. 28, the country’s micro-satellites were launched from Space Launch Complex 4E (SLC-4E) at Vandenberg Space Force Base in California and have now entered orbit around the Earth, according to tovima.com.

This launch brings to life the “National Micro-Satellite Program,” an effort led by the Ministry of Digital Governance in partnership with the Ministry of National Defense. The program marks a significant advance in the modernization of the Greek Armed Forces as they adapt to the future of defense technology.

As part of the initiative, two fully operational Synthetic Aperture Radar (SAR) satellites-ICEYE SAR-1 and SAR-2-are already delivering vital data to bolster national security and defense capabilities. With resolution reaching 25 centimeters, these satellites can observe the Earth at any time of day and in all weather conditions, including rain, snow, and cloud cover.

The data gathered by the SAR satellites serves many purposes: aiding the Armed Forces in civil protection tasks such as wildfire management and disaster response, supporting environmental monitoring, and contributing valuable intelligence for defense and security planning.

Sources within the Ministry of National Defense indicate that earlier meetings focused on maximizing the program’s effectiveness for military use and enhancing cooperation with the Hellenic Defense Innovation Center. Discussions are also progressing between ministries on the development of a communications satellite for the Armed Forces, with a proposal already submitted to the SAFE program.

Officials emphasize that incorporating these advanced digital technologies into Greece’s defense framework signals the beginning of a new chapter for the Armed Forces, aligning with the objectives of the “Agenda 2030.”

Source: tovima.com

Inside the migrant trunks: Australian memories unearthed in an Athens home

Kathy Karageorgiou
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Inside the migrant trunks: Australian memories unearthed in an Athens home

Asked to help in the emotional task of clearing out the house here in Athens, Greece belonging to my long deceased uncle (my mother’s brother) – and his wife my aunt who later passed away – I came across multiple trunks or chests. 

A friend said they’d like one of the trunks, “because they’re cool,” while suggesting that I check out how much they’re worth. So, after an online search I finally came across these baoula (μπαούλα), as we call them in Greek, labelled “migrant trunk” on an Australian site no less.

I began the job of making the house livable, being subsequently told by the Canadian inheritor that I could have what I liked. Delving into the trunks made me feel like a child looking for ‘goodies’ or treasure! Perhaps I’d find Australian memorabilia and vintage stuff and even – God forgive me for considering… gold coins!

What I mainly found… was cloth. Pieces of cloth, strips of cloth, rolls of cloth, all of various colours and patterns. My aunt had dementia in her later years – perhaps explaining her hoarding.

Most of the stuff in the house is vintage as my uncle and aunt had spent over a decade in Australia from the early 1960s. There they worked hard and saved money to build their dream house in an Athenian suburb.

Although not a blood relative, I was very close to my aunt in particular. She was from a village in the Peloponnese, having grown up very poor, tending to goats.

When my aunt met my uncle, they lived in Australia. There, she worked in a textile factory on a sewing machine, but was also a skilled carpet weaver like many women of that era, taught by their mothers and grandmothers to use a traditional loom.

Speaking of floor coverings, I also found a mat very reminiscent of carpets in old weatherboard Australian houses and even in pubs, going way back.

I also found an old sewing machine that she’d surely brought back from Australia in one of these “migrant trunks.” It seems that the pieces of cloth and larger cuts of material may have been factory remnants from where she worked. I guess saving these literal material pieces, reflected her frugal but also innovative nature, whereby she lovingly fashioned some of her “migrant trunk” covers from these fabrics, apart from some wonderful clothes she made.

My uncle and aunt never had children so I was moved when I found some baby clothes in a trunk, wondering whether they represented future hopes to one day be parents, or were destined as gifts for others.

Within the house, I also came across Australian souvenirs and decorative items that reminded me of growing up in Australia before I came to Greece in the 1980s. Also, an aged electric ‘Vulcan’ heater, an old record player and TV, a ladies hair dryer, bags and shoes of an era gone. Memories flooded back; of life in Australia, of outings and parties where my uncle and aunt and other relatives were present. Much more carefree times where money and work seemed to flow with more ease.

I “wowed” at a vintage kettle with bright orange flowers, that I think my mum in Australia also had, as well as finding that proverbial high-quality silver ‘Sunbeam’ toaster which I don’t know if they still manufacture.

My goodness, they even brought a Hills Hoist back to Greece! Reminders of “modernity” but also of habits, like hanging the clothes and making toast, which to me reflect appreciation and respect towards Australia. Things from Australia they loved and cherished, like the country itself.

What I’m not keeping, I’m giving away including the fabrics for recycling. There’s still some more work to do in terms of organising the house for when the inheritor comes next month.

After these approximately two- or three-hour sessions at my uncle and aunts house, I sit in their kitchen, with a cup of tea and a cigarette (using one of my aunts many and various ash-trays) and reminisce. It’s quiet in the house, and as I was bending down a few weeks ago to sort out some bowls in a lower cupboard, I jumped as I thought I was tapped by a ghost! But it was just me having leaned back onto part of a protruding chair.

On a more realistic plane, I sometimes imagine my uncle and aunt being there and chatting over our Greek coffee or watching old Greek movies together. This was many years ago. I miss both my aunt and uncle, in Greece and in Australia. I miss Australia. I miss my parents there and I miss my childhood there. My uncle and aunts house serves as a mini 1st generation migrant sanctuary – a testament to dreams, hard work and courage, to what was once considered ‘the lucky country.’

The objects in this house, like the trunk and its contents whisper “life is beautiful, life can be heartbreaking, memories are gold… ‘stuff’ the gold coins or… lack there of!”

Bake it at home: Niki Louca’s classic Bougatsa (Custad Parcels)

The Greek Herald
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Bake it at home: Niki Louca’s classic Bougatsa (Custad Parcels)

Niki Louca from My Greek Kitchen shares her favourite recipe for Bougatsa (Custard Parcels) with The Greek Herald. You can follow her on Instagram @mygreekkitchen for more!

Ingredients

  • 1 litre full cream milk
  • 1 slice peel from a lemon
  • 200g sugar
  • 120g fine semolina
  • 4 eggs
  • 1 tsp vanilla paste
  • 50g cold butter
  • 1 packet filo pastry
  • approx.  extra 1/2 cup butter melted
  • icing sugar and cinnamon to dust

Method:

  1. Heat milk and sugar together till sugar has dissolved.  Lightly whisk your egg yolks in a small bowl with a fork, and add to the milk/sugar mixture.  Slowly add the semolina and whisk continuously till mixture starts to thicken.  Do not walk away from it. 
  2. Remove from heat and add the vanilla paste, lemon zest and cold butter.  Mix till butter melts.
  3. Pour into a shallow dish/tray and allow it to cool down completely.  Cover it with glad wrap to stop skin forming.
  4. To make individual parcels, you will need 2 sheets of pastry one top of the other, brushing each generously with butter between each layer.
  5. Lay the 2 buttered sheets flat on top of each other, lengthwise, and spoon 2 tbsp. of the mixture on the middle of the sheets, end closest to you.  Fold each of the sides in towards the custard, as to create and envelope, and roll all the way to seal the parcel.
  6. Repeat process until all sheets are used. 
  7. Place little parcels into a baking dish brushed with butter and bake at 180C until golden brown.
  8. Dust with icing sugar and cinnamon – serve warm.

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.

Rock legend Rod Stewart announces first-ever performance in Greece

The Greek Herald
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Rock legend Rod Stewart announces first-ever performance in Greece

Sixty-three years after launching his musical journey-and 56 years after unveiling his debut solo album An Old Raincoat Won’t Ever Let You Down-Sir Roderick David Stewart remains an unmistakable force in rock history. The British legend, one of the world’s best-selling artists, has surpassed 120 million records sold globally, according to an article by George Skintsas in tovima.com.

On Saturday, 13 December, Rod Stewart will make his long-awaited debut in Greece, performing at the Telekom Center Athens as part of his worldwide “One Last Time” tour. His show will feature a career-spanning selection of classics such as “Baby Jane,” “Maggie May,” “Tonight’s the Night (Gonna Be Alright),” “Downtown Train,” “Have I Told You Lately,” “Da Ya Think I’m Sexy?,” “Hot Legs,” and “The First Cut Is the Deepest.”

In 2008, Billboard placed Stewart among the top performers on its “Hot 100 All-Time Top Artists” list. A recipient of both Grammy and Brit Awards, he ranked No. 33 on Q Magazine’s compilation of the 100 greatest singers ever. His accolades include induction into the US Rock and Roll Hall of Fame in 1994 as a solo artist, entry into the UK Music Hall of Fame in 2006, and a second induction into the Rock and Roll Hall of Fame in 2012 with the Faces.

Throughout his illustrious career, Stewart has earned ten No. 1 albums and 31 top-ten singles in the UK, with six reaching No. 1. In the United States, he has achieved 16 top-ten singles, including four that topped the Billboard Hot 100. In recognition of his musical achievements and charitable work, he was knighted in the 2016 Birthday Honours.

The Athens performance will be opened by Greek singer-songwriter Angelika Dusk, who has previously supported acts such as Simple Minds, Boy George, Kaleo, Imany, and LP.

Source: tovima.com

How Sam Konstas’ brother Billy is carving his own path in sport and care

The Greek Herald
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How Sam Konstas’ brother Billy is carving his own path in sport and care

By Marcus Zouroudis

Billy Konstas, the eldest of three brothers, is establishing his own identity as a physiotherapist and cricket coach of young players.

I walk with the 24-year-old who exudes humility and calm, while possessing a maturity beyond his age. During our meeting, I notice his time spent in pensive thought meditating answers.

He was raised in Hurstville, Sydney with his brothers from childhood to his early twenties and values family most in life.

“Definitely, family is really important to me, I have a big family being Greek, so supporting each other in our endeavours is really important and supporting everyone in their goals in life,” he says.

billy konstas
The Konstas brothers.

As a Greek Australian who identifies proudly as an Aussie, he also acknowledges his rich Hellenic heritage as his grandparents migrated from the Peloponnese in the 1960s.

“My maternal grandfather is from Tripoli and my paternal grandparents are from Kalamata and Patras, and Greece holds a place in my heart. I really fell in love with the country for its landscape, food, weather and people and I’m glad to be a Greek Australian but feel most at home on Australian soil,” he says.

In his adolescent years he was a diligent student at Christian Brothers Lewisham and well-rounded with sporting ability in cricket and soccer.

As the older brother of Sam and Johnny Konstas, he sees himself as an example in friendship and in virtue guiding them to better meet life’s complexities.

“I went through school studious and playing sports, my brothers and I are close-knit, and we had a lot of tough love, and any differences were easily resolved. We always encouraged each other to be our best. If someone sets a goal, we will really motivate each other to hit the mark,” he says.

He works as a physiotherapist, treating people of all ages across numerous sports. Through his profession he has gained an insight into the work of care where he has gained a better appreciation for freedom of movement in himself.

“I am a physiotherapist by profession; I work with people of all demographics. I work with sports physio, as well as with NDIS and workers comp patients where I became more grateful for being functional and independent. I worked with the Wests Tigers for a season helping their Daley Cup under 18s side,” he says.

The Sutherland Shire Grade cricketer has recently started coaching with his brothers, combining a passion for the game he plays with an interest in helping people. The coaching has a strong focus on batting, passing on the experience he has gained as a junior and as a senior representative cricket player.

billy konstas
billy konstas

“Konstas Cricket Coaching has helped us build relationships with people on and off the field and we are blessed to call cricket a job because we love what we do,” he says.

He intends to travel to Greece to see how his grandparents lived, reconnect with the slower, sociable way of life and achieve his ambition to play cricket for the national team.

“I want to travel and see where my grandparents lived and it would be great to represent my fatherland, Greece in cricket,” he says.

He sees strengthening his faith as an important aim for the future and viewing himself as a leader who cares for his brothers, feels strongly about starting his own family.

billy konstas
billy konstas
Billy loves his family.

“I would say my connection with Christ is always a work in progress, and to be more God-fearing is a goal of mine which I think entails starting a large family and having a companion by my side,” he says.

He has contemplated his years ahead, looking to prioritise spending time with family and growing as a physiotherapist and cricket coach.

“I would like to spend more time with my grandparents and cherishing the moments with them, and travelling with my brothers, going for coffees with my parents and going for beach walks as opposed to the more materialistic gestures. I really live for experiences with family and friends,” he says.

Aiva Anagnostiadis calls for fair fight as Piastri chases F1 world title in Abu Dhabi

The Greek Herald
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Aiva Anagnostiadis calls for fair fight as Piastri chases F1 world title in Abu Dhabi

Promising Greek Australian Formula 1 Academy driver Aiva Anagnostiadis has called on McLaren to allow Oscar Piastri and Lando Norris to race freely in this Sunday’s decisive Abu Dhabi Grand Prix, which will determine the 2025 F1 World Drivers’ Championship in a rare three-way shoot-out.

Speaking on the Ouzo Talk podcast, Anagnostiadis – who grew up racing at the same Melbourne karting track as Piastri – said she hopes team orders will not interfere with Piastri’s title chances.

“I just hope the team can get their stuff sorted so that he (Piastri) can come home with the win,” she said.

McLaren has been criticised throughout the season for issuing team orders that have often disadvantaged Piastri. Anagnostiadis argued that, with a world title at stake, Piastri should not feel obliged to comply if he is fighting for victory.

“If you’re both fighting for P1, I’m hoping the team’s saying, ‘you know what, you guys go out and race this weekend and let the best man win’,” she said.

McLaren’s scrutiny has intensified following a strategic error in Qatar that enabled Max Verstappen to close the gap in the standings, as well as the team’s double disqualification at the Las Vegas Grand Prix.

Despite admiring Verstappen, Anagnostiadis hopes to see Australians celebrating an historic Piastri victory.

“I hope Oscar can do it because it would be awesome… I think (Australians) will parade around the streets like when Argentina wins the football,” she said.

Currently recovering from a broken foot, Anagnostiadis has missed the final rounds of the all-female F1 Academy season but is eager to return in 2026, following the series’ heightened profile after its 2025 Netflix docuseries.

Team Greece fever builds as United Cup trophy visits St Andrew’s Grammar in WA

The Greek Herald
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Team Greece fever builds as United Cup trophy visits St Andrew’s Grammar in WA

St. Andrew’s Grammar in Dianella has today hosted the first showcase of the United Cup trophy in Western Australia, marking the four-week countdown to the tournament’s kick-off.

The appearance provided a unique opportunity for students and staff to connect with one of international tennis’ premier events.

The United Cup – an innovative mixed-team tennis tournament featuring some of the world’s biggest stars – returns once again with Team Greece set to compete.

Stefanos Tsitsipas and Maria Sakkari are confirmed to lead the Greek team, building strong anticipation among supporters across the country and within the school’s vibrant Hellenic community.

St. Andrews with the United Cup (1)
L-R: Taj Byatt, Jemma Skinner, Isabella Liao, Pia Mungra, Craig Monaghan (school principal), Dylan Smith, Dina Getachew, Rhianna Tajeddine and Adella Fofana.

St. Andrew’s Grammar Principal, Craig Monaghan said the school is honoured to host the trophy and play a role in rallying support for Team Greece ahead of the tournament.

“We are thrilled to welcome the United Cup trophy to St. Andrew’s Grammar. This is a significant moment for our students and our wider community, especially given our strong cultural ties and the pride many of our families feel for Team Greece,” he said.

United Cup
United Cup trophy.

Chief Executive of St. Andrews Grammar, Paul Savvas said hosting the trophy is a significant event for the school community.

“Having the trophy here not only celebrates excellence in sport but also inspires our students to pursue their own passions with dedication and spirit,” he said.

The visit aims to build excitement in the lead-up to the United Cup and encourage local fans to get behind Team Greece as they prepare to compete on the world stage.

The United Cup kicks off at the RAC Arena in Perth on January 2.

Bringing generations together: Ela welcomes Fronditha aged care residents 

The Greek Herald
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Bringing generations together: Ela welcomes Fronditha aged care residents 

The children of the “ela” Early Learning Program were treated to a heart-warming surprise on Monday, December 1, when residents from the Fronditha Aged Care Home in Clayton visited the Huntingdale campus for a morning of creativity, music and tradition.  

The group listened to a story read by Christina Soumi, coordinator of the “ela” program at Huntingdale and Deputy Principal of the Greek Community of Melbourne (GCM) Schools. Together with the children, they sang children’s songs and joined in joined in traditional dances, creating a warm and festive atmosphere.

GCM Christmas

Young and old later made Christmas cookies, decorated the Christmas tree and exchanged handmade ornaments and cards — filling the space with joy and connection. 

Ms Soumi expressed her gratitude to the elderly guests and spoke with deep emotion about the love and affection they shared with the children, saying: “It is a joy to have grandparents in our group because they offer us love, wisdom, and warmth. The fact that Greek schools exist today is thanks to those who built them with effort and passion and passed on their love for Hellenism to the next generations.” 

GCM Christmas (

The visit concluded with a promise that this beautiful relationship will continue, through future visits and shared activities that promote intergenerational connection.

The GCM remains committed to supporting initiatives that strengthen language, culture, and the bonds between generations, offering meaningful and unforgettable experiences to its students. 

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