Adelaide cheese maker Kris Lloyd AM can proudly say that not only is her artisan cheese fit for a King but that her cheese factory Woodside Cheese Wrights is the only place that produces a cheese with green ants on top!
Cheese fit for a King
In 2012, Penfold’s Magill Estate winery in South Australia was hosting the then-Prince Charles and the Duchess of Cornwall, Camilla Parker-Bowles to view the best of South Australian food and wine products.
Artisan cheese maker Kris had also been invited and, along with other SA producers, had a display of her cheeses but with strict protocol instructions that the visiting royals did not sample food.
When the now-King Charles III called the now-Queen Camilla over to point out one of her cheeses called Monet that was decorated with flowers and asked questions about it, Kris was holding a plate and napkin and promptly responded with – “Would you like to try some?”
King Charles III responded with – “I thought you’d never ask,” she said.
“That was just amazing. I can now say the King has tried my cheese.”
Green ants on top
Kris admits her cheese making is ‘a bit unorthodox’ and wanted to develop cheese that complements and tells a story about Australian life.
Enter the Anthill – a goat’s cheese adorned with green ants, lemon myrtle, kaffir lime and lemongrass – an idea that was inspired by the late Scottish chef Jock Zonfrillo known for the show MasterChef, who personally called Kris to tell her about the delicacy of green ants.
Jock often used native Australian ingredients in his culinary designs, so he sent Kris a ‘live’ sample with instructions on how to store them before use.
“I remember him ringing me one day and he sent me live green ants in a nest,” she said.
“I had to deal with them by snap freezing. The sac of the abdomen has flavour. Our indigenous people pick them up and eat them.
“No-one else in the world is putting green ants on cheese, except for me.”
In 2016, Anthill cheese came 11th from more than 3,000 entries, in a world cheese award held in Spain. At the time, Kris was also a judge at these awards but because her cheese was shortlisted, she had to step back from judging.
Award-winning cheese and US expansion
In 2024, Kris added another accolade to her cheese making journey by winning first prize at a world championship cheese contest in the US. The global competition attracted more than 3,000 entries and her cheese called Flower Power – a washed rind buffalo cheese – came first.
But that’s not all. Kris also came second and third with her Buffalo Persian Feta Lemon Myrtle and Persian Buffalo Feta.
Kris has just returned from Los Angeles and San Francisco to present her cheeses and new line of crackers to major retailers for further expansion in the US market. Her best-selling cheese is the Monet in the US – the one sampled by King Charles III – and it is sold by premium outlets in New York’s Madison Square Gardens.
Kris at the Woodside Cheese factory.
It’sIt is a long way from 1998 when Kris left a successful corporate marketing career and took a punt to purchase a small cheese factory called Woodside Cheese Wrights located in the Adelaide Hills as a way of adding value to the family-owned winery Coriole in SA’s McLaren Vale wine region.
The fact that she had never made cheese did not stop her.
Transitioning to learn about cheesemaking was not easy in a male-dominated industry. Despite the many hurdles, Kris persevered and travelled to France, Italy and the UK determined to learn the art from the best in the industry and attended many cheese festivals to pick up tips.
Kris credits her Greek grandmother, who was born in Castellorizo, with introducing her to different food flavours when visiting Adelaide’s Central Market.
“My grandmother was a big part of my life,” Kris said. “She would take me to the market, and we would go stall to stall buying different cheeses.
“I loved all Greek cheeses. She taught me respect for food.”
There’s something special about arriving in Athens just before lunch, when the city is at its calmest. Sea salt softens the air, cutting through diesel fumes and the occasional ghost of cigarette smoke—not as strong as it once was, but still lingering just enough to remind you where you are. The infamous north wind, O Boreas, carries with it the perfume of bougainvillea, jasmine and citrus blossom as it clears the sky.
On a recent trip escorting a client through the city, I arrived with a clear purpose: to write a guide for Australians preparing to migrate to Greece for the summer—especially those making the annual pilgrimage from Melbourne, Sydney and beyond. While many will naturally be drawn to the familiarity of the islands, this guide is a gentle nudge to spend more time in the capital; an invitation to look past the usual tourist traps. Athens, in its working, living form outside the peak season, has stories to tell—and they’re being told through kitchens, wine bars and late afternoon tables.
We came not just to eat and drink (though that we did with great pleasure), but to see Athens as it lives and breathes beyond the postcard myths and island clichés. To understand how Greek hospitality truly operates—in its natural rhythm, in the quieter months.
Being far from the motherland, whether in Sydney, Chicago or Melbourne—or anywhere the Greek diaspora has taken root—it’s easy to lose sight of how Greece itself has evolved. Diaspora cuisine, beautiful as it is, has become a time capsule. Many of us inherited traditions preserved by grandparents who migrated after the wars of the early and mid-20th century. These traditions were sacred, and so they were frozen. Flavours, rituals and rhythms were lovingly held onto, but not allowed to move forward. Greece, meanwhile, kept living—and nowhere is that more evident than in Athens.
This new Athens isn’t turning its back on tradition—it’s expanding it. Young chefs, winemakers and bartenders are no longer chasing foreign trends. They’re diving deep into their roots, reclaiming lost techniques, reviving ancient varietals, and doing so with design, intent and confidence. They are not nostalgic. They are current. And in doing so, they are helping all of us in the diaspora rediscover what Greece truly tastes like today.
Our four-day journey took us across the city—from old fish tavernas to wine bars pouring natural varietals, from open-fire kitchens to narrow laneways humming with vinyl and citrus peels. Each stop was a reflection of where Greek hospitality has come from—and where it’s going.
Semeli Tsipouradiko
Serron 67, Koridallos 18120 @semelitsipouradiko
A spontaneous start in Nikaia, Semeli immediately immersed us in old-school taverna life. The shaded courtyard hummed with quiet ease. Simple grilled sardines, chunky hand-cut fries cooked in olive oil, and tsipouro that needed no introduction. You don’t come here for plating or posture—you come to reconnect with the Athens many overlook. Rumour has it the same family has run the place for generations, holding strong to both their weekday regulars and weekend wanderers.
Souvlaki H Volvi
Evripidou 24, Athens 10551 @souvlakivolvi
Tucked among hanging lamb heads, glistening livers and the fragrant chaos of the Central Market, Volvi is the souvlaki spot you visit after wandering through Athens’ gutsiest shopping precinct. The sign says it all: no fries, no tzatziki, no ketchup. Just mustard, tomato, parsley and bukovo, wrapped in a proper warm pita, with grilled skewers that feel made to cut through the cold morning air. Sharp, honest and totally unfussed—exactly what you want after haggling for herbs and tripe.
Chef Aris Vezene’s ode to the village taverna, planted in the heart of the city. Fire pit aromas, rustic chairs, stone walls and rooms that feel like they’ve always been there. The salad—crisp, unassuming, bitter and textural—was talked about for days. Dressed with restraint, served with quiet confidence. Known for blending genres from Japanese to Greek, Vezene makes his most personal statement yet with Manari.
The Clumsies
Praxitelous 30, Athens 10561 @the_clumsies
Globally awarded yet effortlessly intimate, this cocktail bar shifts in mood and tone from room to room. Whether you’re in the garden, by the hearth, or seated at the main bar, the drinks are inventive, the staff intuitive, and the energy unmistakably Athenian. Their take on a Greek Spritz—vermouth made in-house, with grapefruit oil and gentian—is worth seeking out.
Geko
Mitropoleos 54, Athens 10563 @gekoathens
Chic and unashamedly theatrical, Geko is Athens’ answer to high-end Mediterranean dining with the atmosphere dialled all the way up. Hot pita arrives like a gift, and the wine list leans clean and Greek-forward. Their signature hummus with pine nuts and sumac was rich yet balanced. Expect glamour, but also tight kitchen execution. It’s where locals go when they want to impress.
Ouzeri Lesvos
Benaki 38, Athens 10678 @ouzeri_lesvos
An old-school ouzeri buzzing with tsipouro-fuelled laughter and music that spills into the street. Prawn saganaki, grilled octopus, and friendly chaos. A living postcard, where every table holds a story. Regulars say it’s one of the last places where the spirit of 1970s Plaka mezedopoleia still thrives.
Seychelles
Kerameikou 49, Athens 10436 @seychellesrestaurant
Tucked into a quiet square, Seychelles blends comfort with clarity. Mussels with silverbeet, hilopites with slow-braised beef cheek, and a dessert that channels Northern Greek tradition—halva infused with warm mastiha notes. This neighbourhood bistro has the bones of a taverna and a soul all its own. Known for letting seasonal greens take the spotlight.
Taverna Ton Filon
Argous 66, Athens 10441 @tavernatonfilon
Taverna Ton Filon is a quiet beacon of neighbourhood warmth. The langoustine tartare was one of the best bites of the trip, but it’s the genuine, familial hospitality that stays with you. Fish with white beans had both elegance and depth, and their custard pear dessert surprised everyone at the table, it was unpretentious and deeply satisfying. It’s the kind of place where you can lose track of time and still feel like you’ve come home.
Part Byzantine deli, part Constantinopolitan meze haven, Karamanlidika bridges the past and present with charm. Cured meats hang like icons, cheeses glisten behind glass, and the plates come with a story every time. Their pastourma and cheese rolls are near legendary, and the round-cut fries alone are worth a detour. The space itself feels like a hybrid between an old merchant hall and modern meze bar, a fitting tribute to the roots of Anatolian-Greek flavours and hospitality. It’s a stop that leaves you fed, comforted, andcurious about your own food history.
Drunky Goat
Kolokotroni 57, Athens 10560 @drunkygoatathens
Drunky Goat serves as a welcoming first step into Athens’ growing wine scene. Stylish without intimidation, it offers a strong selection by the glass, with an easy-to-navigate menu that makes it a perfect entry point for those new to Greek wine. Mezedes are simple but satisfying, and the crowd is young, international, and open-hearted. A dependable stop to begin or end the night, or simply to linger without needing to rush.
Achilleas
Valtetsiou 44, Exarchia, Athens
A mageria that hasn’t changed with the decades and thank God for that. There are hundreds of these throughout the city and most of them haven’t evolved and still keep their rustic charm. Gemista, lahanodolmades and orzo cooked just right. It’s home food in the heart of anarchist Athens. Still relevant because it never tried to be. A favourite among nearby artists and poets, they’ve never printed a menu, and never needed to. Also one of the one places always recommended by taxi drivers for their pitagyro.
Pharaoh
Solomou 54, Athens 10682 @pharaohathens
Chef Manolis Papoutsakis is quickly becoming one of the darlings of modern Greek cuisine. Originally acclaimed for his restaurants in Thessaloniki, especially for reimagining Cretan dishes with clarity and refinement, he brings that same spirit to Pharaoh. Rooster with pasta, beets with yoghurt, mushroom stew, all plated with intention and zero pretence. No signs, no slogans. Just locals who know and visitors who wish they’d come sooner. It’s a temple to restrained indulgence, and the soundtrack alone deserves a playlist.
Nolan
Voulis 31-33, Athens 10557 @nolanrestaurant
A sleek hybrid of Greek-Japanese influences, Nolan has long been a darling of the new Athenian dining wave. With chef Sotiris Kontizas at the helm, dishes feel confident and globally fluent—sea bream sashimi with olive oil, steamed buns with local meats, and greens treated with the same respect as protein. It’s compact, always buzzing, and best approached with an open mind and a couple of hours to spare.
Ex Machina
Empedokleous 34, Athens 11636 @exmachina.athens
Part bistro, part experimental lab, Ex Machina is quietly redefining what a neighbourhood kitchen can be. You’ll find wild greens with tahini, lentils cooked like risotto, and pork chops grilled with the confidence of a backyard dad but the touch of a sommelier. The wines lean low intervention, the lighting is low, and the vibe says stay a while.
Baba Au Rum
Klitiou 6, Athens 10560 @baba_au_rum
One of Athens’ most internationally acclaimed bars, Baba Au Rum has earned its place in the World’s 50 Best Bars list year after year, celebrated for its playful sophistication and devotion to rum. Even in winter, the crowd spills out into the street, turning this quiet laneway into a rhythmic hub of chatter, clinking glasses, and perfectly balanced cocktails. It’s moody, rum-heavy, citrus-laced, and effortlessly cool. The menu reads like a novella, with every drink having a story. A perfect late-night hideaway just a few metres off Ermou that feels part Havana, part Psyrri, and fully Greek in heart.
A love letter to agave in a city obsessed with tsipouro. This tequila and mezcal bar is dark, sexy, and undeniably modern. The bartenders walk you through the shelves like librarians of liquor, and the crowd is a mix of local creatives and global nomads. Their mole-inspired bar snacks are surprisingly good, especially the grilled corn with feta crema.
Birdman
Voulis 35, Athens 10557 @birdmanathens
In the heart of what locals call Athens’ informal ‘Chinatown’ or Southeast Asian quarter, home to a growing number of Thai grocers, noodle houses, and sushi bars, Birdman sits as a leader of the precinct’s transformation into a culinary hotbed. Aris Vezene’s street-style Tokyo grill is as bold as it is refined. Think wagyu tartare with soy and yuzu, pork skewers grilled on binchotan, and a soundtrack that bounces from lo-fi hip hop to vintage house. This isn’t just a concept, it’s a tightly run theatre of fire, salt, and acid. Birdman is unapologetically niche, and all the better for it.
Ekiben
Valaoritou 37, Athens 10557 @ekiben.athens
Just up the road from Birdman in the same bustling enclave, Ekiben feels like it belongs in Tokyo’s back alleys,; tiny, focused, and full of energy. This is Athens’ slickest bento bar, and it delivers. Pork katsu sandwiches are crisp and generous, soba noodle bowls are clean and umami-rich, and service is tight. It’s takeaway with discipline, and a rare local crowd that appreciates Japanese flavours done well. Just next door, the Record Lounge hums upstairs with crackling vinyl and candlelight. Expect Sade, soft disco, and cocktails leaning toward classics with subtle surprises.
Sushimou
Skoufou 6, Athens 10557 @thalis
Tucked in a narrow street behind Syntagma, Sushi Mou is Athens’ most exclusive sushi counter, with just a few seats and a menu that changes daily depending on what arrives from the port. It is helmed by Greek-Japanese chef Antonis Drakoularakos, a native son of both cultures who studied his craft in Tokyo and brought it home with reverence. There’s no social media, no signage, and no pretense—just the quiet precision of a chef serving omakase with soul.
Tanini Agapi Mou
Ippokratous 91 and Methonis, Athens @tanini_agapi_mou
A bar that wears its passion for tannins on its sleeve, “Tanini, My Love” brings structure and soul to every glass poured. Minimalist in decor, maximalist in mood, the wine list favours Greek varietals with grip and attitude. It’s a place where conversations go long, and time seems to slow down to match the swirl of an orange wine in the candlelight.
Gamay
Zoodochou Pigis 42, Athens @gamay_winebar
Named after the playful French grape but proudly local in spirit, Gamay is a wine bar built for the thirsty and curious. But the name carries an extra wink for Greek speakers too, as ‘gamay’ in slang is a word loaded with a bit more bite—it’s cheeky, bold, and irreverent, much like the bar itself. The vibe leans left of centre, with retro furniture, records spinning, and a clientele that ranges from sommeliers to skaters. Their snacks are clever and seasonal, and the wine list isn’t long but it’s deeply personal.
Stou Lou
Konstantinoupoleos Avenue 104, Athens @stou.lou
A humble taverna that feels like it could be in any Greek village, except this one is tucked beside a busy road in central Athens. The food is unfussy and rich with flavour—think stewed okra, lemony goat, and rough-cut potatoes. The regulars are loyal, and the welcome is warm. This is Athens off the grid.
Leloudas 1928
Salaminias 8-10, Athens @leloudas1928
A working-class classic that has somehow remained untouched by time and trend. Leloudas serves hearty, deeply nostalgic food; soutzoukakia that taste like Sunday lunch, fasolada that hits with comfort, and thick-cut bread that demands dipping. Its tiled floors and no-frills charm remind you that greatness doesn’t always need reinvention.
Yperokeanio
Marias Chatzikiriakou 48, Piraeus
Hidden in the backstreets of Piraeus, this taverna honours the maritime soul of the port. Fried red mullet, raw sea urchin, and cold white wine make up a typical lunch. Fishermen eat here. So do chefs. It’s seafood without selfies, and if you’re lucky, the owner will pull up a chair and pour you a glass.
Epta Martyres
Menaichmou 3B, Athens @eptamartyes.athens
With sweeping Acropolis views and a calm elegance, Epta Martyres feels like a city escape without ever leaving the city. Their fish is always fresh, their grilled greens seasoned just right, and their tomato salad tastes like it still has morning dew on it. Come just before sunset and let the city change colour around you.
Kalamakia O Elvis
Ermou 112, Monastiraki, Athens 10563
Once a cult favourite tucked away in Kerameikos, Kalamakia O Elvis has relocated to the bustling Ermou Street, bringing its rock ‘n’ roll charm to a broader audience. While some purists may miss the original spot’s intimate vibe and Elvis memorabilia, the new location continues to serve up some of the city’s most beloved souvlaki. Expect perfectly grilled skewers, crispy chips, and a nostalgic nod to the King himself, all in the heart of Athens.
Cinapos
Iraklidon 10, Athens 11852 @cinapos
A gorgeous fit-out that balances sleek marble with warm wood, Cinapos blends nostalgia with refinement. Their pickled vegetable plate sets the tone, and from there, the kitchen pushes tradition with precision—horta with egg and ricotta, moussaka reimagined in clay, and desserts that walk the line between comfort and elevation. A number of diaspora tavernas, especially some new openings in Sydney, have clearly drawn inspiration from here. This is a dining room where both locals and out-of-towners lean in for something familiar but done just a little differently.
Hotel Grande Bretagne – Alexander’s Bar
Vasileos Georgiou 1, Athens @hotelgrandebretagne
You’re here for elegance. Wood-panelled walls, deep leather seating, and a bar that has been whispered about for decades. The bartenders here move like ballet dancers, and whether you order a tsipouro or a Manhattan, it will arrive with ceremony. A nod to old Athens, still polished and glowing.
Walk In Bar
Mavromichali 56, Athens @walkin.athens
Casual, stripped back, and quietly confident, Walk In is part bottle shop, part cocktail bar. The menu changes with the seasons, and the vibe with the day. From bitter-forward drinks to chilled retsina, it’s a place where locals meet before dinner or drift in after a show.]
Meigma
Megalou Alexandrou 114, Athens @meigma_athens
A fresh addition to the Athens food scene, Meigma lives up to its name. Inspired by Athenian street food and European bistronomy, the result is a menu that feels rooted and restless at once. Think beef cheeks with lentils, or wild greens turned into modern pies. A space full of intent and forward motion. The name means ‘mixture’, and that’s exactly what this modern eatery offers.
Taverna Aoritis
Maiandrou 15, Athens @taverna_aoritis
Rooted in Cretan flavours with a contemporary lens, Aoritis is slow food served fast. Dakos comes dressed in heirloom tomatoes, lamb is slow-roasted with orange zest and cinnamon, and the wine list champions lesser-known Cretan varietals. A tribute to Crete, in the rhythm of Athens.
Monk Grapes and Spirit
Lazaraki 26, Glyfada @monk.gastrobar
Further south in Glyfada, Monk combines Mediterranean ingredients with a mixologist’s touch. You’ll find fermented beetroot with soft cheese, cocktails spiked with rosemary smoke, and a crowd that knows how to linger. It’s a modern monastery of good taste, well worth the pilgrimage.
Oinoscent
Voulis 45-47, Athens 10557 @oinoscent
Oinoscent is a pioneer in the modern Greek wine movement. Its list dives deep into the country’s lesser-known varietals, and the sommelier-led service makes even the most obscure bottle approachable. The space is elegant but not stiff, and their cheese plate is always on point. This is where the natural wine conversation in Athens really began.
Heteroclito
Fokionos 2, Athens @heteroclitoathens
A laneway favourite that captures the romance of Athens in a wine glass. Tiny tables spill out onto the footpath and all the action is on the street, where the sound of clinking glasses and laughter makes it feel like a block party in slow motion. Upstairs, there are tucked away little lounges that feel like the good room at your family home, the one reserved for namedays, aunties from abroad, and guests your parents actually respected. The wine list is extensive and passionate about it, with small-batch producers, obscure varietals, and staff who talk about wine like they’ve known the bottle since birth. It’s a place to sip, talk, and watch the city pass by. No pressure, just presence.
Wine is Fine
Vissis 6, Athens @wineisfine.athens
This playful and intimate wine bar knows how to read the room. No printed list—just a chat with the staff, a peek at the fridge, and something good appears in your glass. From natural Greek pet-nats to rare mainland reds, it’s smart without being smug, and soulful without the fluff.
Gallina
Markou Botsari 49, Athens 11742 @gallina.athens
This Neos Kosmos favourite blends countryside comfort with bistro chic. The chicken is, as the name promises, a star—grilled, roasted, or fricassée. But it’s the sides that surprise; horta with pistachio vinaigrette, and tarama that’s been whipped into silk. The room is light-filled, the plating precise, but the vibe remains utterly Greek.
Linou Soumbasis Kai Sia
Melanthiou 2, Psirri, Athens 10554 @lsandsia
This was, without question, the standout of the entire trip. Tucked into a quiet Psirri corner, Linou Soumbasis Kai Sia manages to be both rustic and refined, humble and exacting. The chef, whose work speaks louder than any press, delivers dishes with clarity and precision—standouts include the tarama with craft pita, langoustine, aged tuna carpaccio, and oysters that left us stunned. The space is full, the energy alive, and yet the service never falters. It was our final stop, and somehow, it said everything Athens is becoming.
Jazz In Jazz
Dinokratous 4, Kolonaki, Athens 10675
Tucked away in the refined streets of Kolonaki, Jazz In Jazz is a portal to another era. With its dim lighting, vintage decor, and walls adorned with jazz memorabilia, stepping inside feels like entering a 1930s speakeasy. The bar boasts an extensive whiskey selection, catering to both connoisseurs and curious newcomers. The ambiance is intimate, often filled with the soft hum of jazz tunes and the clink of glasses. It’s a haven for those seeking a sophisticated escape from the modern hustle.
Ta Akra
Amynta 12, Pangrati, Athens 11635
In the heart of Pangrati, Ta Akra is a prime example of Athens’ new dining rhythm. Run by chefs Yannis Loukakis and Spyros Pediaditakis, it offers a stripped-back, ingredient-led experience where the kitchen and floor space dissolve into one shared energy. The menu changes daily depending on what’s at its freshest, and there’s a quiet confidence in its zero-waste approach, every ingredient is used to its full potential. Think elegant yet unfussy plates like clams with lemon and bottarga, or artichoke broth with pickled mussels. The wine list leans towards the organic, the obscure, and the proudly local. A modern taverna in spirit, but with an intellect sharper than the knife on the pass.
Makris
Astiggos 10, Ermou 119, Athens 10555
Makris is Athens’ new fine dining heavyweight, and as of 2024, a proud holder of a Michelin star. The philosophy here is deceptively simple organic produce, sustainable sourcing, and deep respect for Greek tradition, executed with quiet precision. At the helm is chef Petros Dimas, while behind the vision is Kosta Kapetanakis, the man who redefined brunch in Greece when he launched Estrella in Thessaloniki in 2013. With produce from their own farm, the menu reads like a celebration of land and memory, full of reworked classics and contemporary interpretations. This isn’t just a meal. It’s a confident statement that Greek fine dining has entered a new era and it’s doing it on its own terms. Rooftop terrace with Acropolis views and reservations are a must.
Taverna To Spanos
Aristomenous 12, Kato Patissia, Athens 10445
Taverna To Spanos is a masterclass in timeless simplicity. Hidden in plain sight in Kato Patissia, it’s the kind of place where the charcoal speaks louder than the chef. The païdakia (lamb chops) arrive crisp-edged and blistered from the grill, the kokoretsi is perfectly seasoned and fatty in all the right ways, and the snails come cooked in a garlicky, herb-laced oil that begs for bread. No pretence, no reinvention — just the kind of honest, expertly cooked food that reminds you why Greek tavernas don’t need trends. They just need someone who gives a damn.
Even bursting at the seams, we made room for this. Creamy semolina bougatsa, flaked to perfection, served hot in the middle of Athens’ most chaotic square. The perfect end-of-night ritual. We shared a beer and a slice while watching the nightlife continue around us, and it might’ve been one of the simplest, most joyful bites of the trip.
A city reimagined
What we witnessed on this journey wasn’t just a food scene in motion, it was a city reclaiming its soul. Across laneways, rooftops, courtyards, and converted workshops, a new generation of chefs, bartenders, and hosts quietly rebuilds Athens from within. They’re not erasing the past. They’re inhabiting it.
Classical apartments once left to crumble have been given new breath with nothing more than thoughtful lighting, clean lines, and reverence for the bones of a space. There’s no glossing over history, only a quiet confidence in its return. These venues feel like the living rooms, balconies, and back kitchens of another time, only now filled with playlists, pet-nats, and people who see no contradiction in serving bougatsa after beetroot tartare.
This is the chic of Athens that sits behind the clichés and beyond the safe warmth of nostalgia. It’s subtle, intelligent, and distinctly Athenian. The kind of charm that doesn’t need to shout. A city that doesn’t have to perform to be loved, because it’s finally loving itself again.
In an increasingly destabilising world, more and more people are turning to psychologists and medication to assist them in coping.
Prior to the COVID-19 pandemic, the World Health Organisation (WHO) reported that one in every eight people (or 970 million people around the world), were living with a mental health problem. Anxiety and depression being the most common.
These numbers have since risen, and more and more people are being prescribed antidepressants. However, is anyone really looking at the long-term side effects of continued use of these medications and are they addictive?
The Greek Herald spoke to the Rev. Dr Emmanuel Chris (Chrysanthakopoulos) to break this all down.
Rev. Dr Chris is a priest of the Greek Orthodox Archdiocese of America, a trained Adult Psychiatrist & Psychopharmacologist and the Medical Director at Boston Health Care.
Dr Chris explained that mental Illnesses are not just “things or phenomena that occur in one’s head.” Nor are they signs of emotional weakness that can simply be willed away by the individual.
“Mental Illnesses are disorders of the Central Nervous System that often are chronic in nature and that are characterised by profound Physiologic Disturbances in the Brain and Central Nervous System that have both emotional and marked physical manifestations,” he said.
So, what are antidepressants / SSRI’s?
Antidepressants are a class of corrective medications that attempt to target various neurochemical imbalances in the Central Nervous System that result in the manifestation of various symptoms through the disruption of the proper and appropriate transmission of nerve impulses.
Dr Chris describes them like this: “In simple language, they help to correct some of these neurochemical imbalances that then allows for an alleviation of some of the symptoms caused by said imbalances. Likewise, they are in no way, shape, or form to be thought of as “Happy Pills.”
Prozac & Fluoxetine have been and remain the most widely prescribed SSRI antidepressant in the world and has been highly effective in the treatment of numerous conditions.
Dr Chris outlined that SSRI antidepressants are the first line medications employed in the treatment of Major Depression and other variants of depressive disorders such as Dysthymic Disorder (chronic persistent depression) & Generalised Anxiety.
So, why are doctors so quick to prescribe antidepressants without considering their side effects?
“Let’s look just at Major Depression in particular,” Dr Chris answered.
“Up to 20% of the adult population will suffer from at least one Major Depressive Episode in their lifetime. A first episode of Major Depression should be treated with a therapeutic dose of an Antidepressant medication for about nine months to one year, after which, with symptoms under control, the medication can then be withdrawn”.
As for the clinicians’ awareness of side effects, it’s important to remember that all medications have side effects, even over the counter paracetamol.
“The possibility of side effects always needs to be discussed by every clinician with every patient and a decision to use any medication must consider the risk benefit ratio of said treatment’s benefits versus risks,” he said.
“Any clinician worth their mettle must exercise discernment along with good clinical judgment when deciding to prescribe any medication…”
The million-dollar question is this: Can you become “addicted” to SSRI’s /antidepressants?
Dr Chris is very adamant that you absolutely “cannot become addicted.”
“As both a Psychopharmacologist and as an Addiction Medicine Specialist I can unequivocally state that Antidepressants in general, and SSRI’s in particular are in no way, shape, or form addictive,” he said.
Is it possible to successfully wean off SSRI’s and live a symptom free life?
Dr Chris said that this is possible, however, those cases, “quite frankly, are fewer and farther in between.”
“There are a number of circumstances in the treatment of more acute conditions as a single isolated Major Depressive Episode or of an Adjustment Disorder with Depressed Mood or Anxiety as examples, that an appropriate period of treatment with an SSRI at a therapeutic dose of medication for nine months to one year can then be tapered off with the patient then remaining symptom free, but this isn’t the norm.” he explains.
We asked Dr Chris what his advice would be for the many who are suffering now.
“For anyone suffering from anxiety or depression, one must first be honest with oneself as to how much of an impact this has been having on one’s life and ability to function, as many of us have blinders on as to how impaired we may become or seem to others. or think that we can “pull ourselves up by our bootstraps” or for others to think that we merely need to “buckle up” or “toughen up”,” he said.
“There is no shame in reaching out for help. We are meant to live in Communion, humankind being a social animal and part of God’s Creation, created in His image and His likeness, and must remember that “No man is an island.”
His ‘best advice’ is to keep things in life simple, to love others without judging them, maintain a positive attitude, and to place and keep our hope and faith in God.
The Australian Business Summit Council Inc. (ABSC) hosted a Who’s Who of business leaders, diplomats, lawyers, academics, community leaders and members of the press at the 2025 ABSC Inc. Annual Gala Dinner on 2nd May 2025 at Aqua Luna Waterfront Dining, a magnificent five-star venue with spectacular water views located in Drummoyne, New South Wales.
The event was held to formally launch the sixth issue of the Council’s business affairs magazine, EKONOMOS, with its incisive, penetrating appraisals of the current trends and forces that impact on economic growth by authoritative expert figures in the areas of business, trade, and investment drawn from the Australian and international communities.
ABSC Inc. president for the sixth consecutive year, Dr. Frank Alafaci PhD welcomed more than 250 eminent VIPs, dignitaries and other guests to this annual signature event, including H.E. Dr. Siswo Pramono (Ambassador of Indonesia); H.E. Mr. Beka Dvali (Ambassador of Georgia); H.E. Mr. Encho Dimitrov (Ambassador of Bulgaria); H.E. Mr. Kemal Muftic (Ambassador of Bosnia and Herzegovina); H.E. Ms. Arjaree Sriratanaban (Ambassador of Thailand); H.E. Mr. Ernesto Cespedes Oropeza (Ambassador of Mexico); H.E. Mr. Diego Felipe Cadena Montenegro (Ambassador of Colombia); H.E. Dr. Tanieris Dueguez La O (Ambassador of Cuba); H.E. Ms. Carolina Molina Barrantes (Ambassador of Costa Rica); H.E. Mr. Joe Tapera Mhishi (Ambassador of Zimbabwe); H.E. Dr. Wilson Kogo (High Commissioner of Kenya); H.E. Ms. Dorothy Samahi Hyuha (High Commissioner of Uganda); H.E. Dr. Elias Munshya (High Commissioner of Zambia); H.E. Mr. John Ma’o Kali (High Commissioner of Papua New Guinea); Mr. Ahmed Abdelatif (Charge d’Affaires, Embassy of Sudan); Mr. Vagif Jafarov (Charge d’Affaires, Embassy of Azerbaijan); Mr. Patrick Muganda (Deputy High Commissioner of Uganda); Mr. Anwar Muktar Mohammed (Deputy Head of Mission, Embassy of Ethiopia); Mrs. Milena Alexandra Simoes de Gonzaga Soares Abrantes (Consul General of Timor-Leste); Mr. Qamar Zaman (Consul General of Pakistan); Mrs. Anneliese Sammut (Consul General of Malta); Mrs. Zuzana Slováková (Consul General of the Czech Republic); Ms. Charmaine Aviquivil (Consul General of the Philippines); Mr. Kihwan Kim (Consul, Consulate General of the Republic of Korea); Ms. Chloe Quintin (Consul, Consulate General of France); Mr. Jan Krivos (Consul, Consulate General of the Czech Republic); Ms. Nurfika Wijayanti (Consul, Consulate General of Indonesia); Ms. Andita Putri Purnama (Consul, Commercial Affairs, Consulate General of Indonesia); Mrs. Simona Bernardini (Vice Consul / Director, Italian Trade Agency, Consulate General of Italy); Mr. Yavuz Gokcayir (Vice Consul / Commercial Attache’, Consulate General of Turkey); Mr. Joseph Biedlingmeier (Chief, Global Affairs, Consulate General of the United States of America); Mr. Jason Gould (Global Affairs Officer, Consulate General of the United States of America); Mr. Steve Knode (Senior Commercial Officer / Commercial Counsellor, Consulate General of the United States of America); Mr. David Cheng-Wei Wu (Director General, Taipei Economic and Cultural Office); Mr. Chang Eun Park (Director General, Korea Trade-Investment Promotion Agency Sydney); Dr. Stepan Kerkyasharian AO (Deputy Chair, National Australia Day Council); Mr. Michael Azzi (President, Liverpool Chamber of Commerce); Mr. Hakan Evecek (President, MUSIAD Sydney); Mr. Wally Mehanna (CEO, Canterbury Bankstown Chamber of Commerce); Mr. Richard Yuan (Chairman, Australia China Entrepreneurs Club); Mr. David Zhang (Honorary Director, Australia Dongbei Chinese Chamber of Commerce); Mr. Morris Licata (President, Club Marconi); Mr. Paul Bloxham (Chief Economist for Australia and New Zealand, HSBC); Mr. Michael Rizk OAM (Head of Trade Relations, Australian Lebanese Chamber of Commerce); Mr. Garry Simonian (Owner / Managing Director, Platinum Restaurant Group); Councillor Michelle Chuang (City of Willoughby); Councillor Mas Meuross (City of Canada Bay); and Councillor Sylvia Alafaci (City of Canada Bay / Secretary, ABSC Inc.).
Mr Paul Bloxham
Dr Frank Alafaci PhD commended the ABSC Inc. as a leading management consulting forum of high profile, experienced and well-connected business professionals who possess the long-term vision, practical experience and high-level skills for the development of sound business policies and measures to promote a vibrant and sustainable economy, enabling business leaders to network and identify opportunities in Australia and abroad, and stimulating informative debates and discussions on issues pertaining to economic relations between our nation and the international community.
Dr Frank Alafaci
Under his leadership, the Council has expanded rapidly to augment its influence and pervasiveness within the domestic market and international community by actively promoting business, investment and innovation into high value-added and technologically advanced sectors and industries, and assisting small, medium-sized and large businesses to further multilateral business relationships through seminars, conferences, partnerships, EXPOs, memoranda of understanding, trade delegations, negotiations with political and business leaders, and participation in national and international economic roundtables.
Ekonomos
The keynote speaker at the Annual Gala Dinner, Mr. Paul Bloxham, Chief Economist for HSBC in Australia and New Zealand addressed the audience on the current state of the global economic landscape and future developments in uncertain times with his experience as an economist for twelve years at the Reserve Bank of Australia where he headed up the overseas economies and financial conditions sections of that institution, sharing his robust views and enlightened forecasts about the emerging trends and opportunities for the Australian economy and its interactions with international financial markets, as well as answering questions from several members of the audience relating to a wide range of business, trade and investment-related issues.
In-between the formalities, the Annual Gala Dinner featured two brilliant musical artists, Mr. Jiwhan Son, a Korean-born professional operatic tenor from Opera Australia who entertained the attendees gathered for the occasion with four spell-binding renditions of famous operatic arias of the Italian ‘bel canto’ style, and the young, precociously talented violinist Mr. Yue Zheng, originally from the People’s Republic of China, performing two renowned classical Spanish compositions.
Officially launching EKONOMOS, Issue 6, 2025, a veritable tour de force that covers an extensive gamut of matters relating to business, trade and investment with our established regional and extra-regional partners and hitherto undervalued international markets, Dr. Frank Alafaci PhD presented a special commemorative plaque during a formal conferral of awards ceremony to each of the article contributors to the magazine who were present at the Annual Gala Dinner: H.E. Dr. Siswo Pramono (Ambassador of Indonesia); H.E. Mr. Beka Dvali (Ambassador of Georgia); H.E. Dr. Tanieris Dieguez La O (Ambassador of Cuba); H.E. Dr. Wilson Kogo (High Commissioner of Kenya); H.E. Dr. Elias Munshya (High Commissioner of Zambia); Mr. Qamar Zaman (Consul General of Pakistan); Mr. David Cheng-Wei Wu (Director General, Taipei Economic and Cultural Office); H.E. Ms. Carolina Molina Barrantes on behalf of Ms. Indiana Trejos Gallo (Deputy Minister of Foreign Trade / President of the National Trade Facilitation Council of Costa Rica); Ms. Simona Bernardini (Vice Consul / Director, Italian Trade Agency, Consulate General of Italy); Mr. Richard Yuan (Chairman, Australia China Entrepreneurs Club); Mr. Michael Short (Partner, Madison Marcus); Mr. Bob Croft (Director, EZMarketing Pty Ltd); Mr. Scott Qin (General Manager, Patricia Holdings); and Ms. Nerva Kay Ghamraoui (Managing Director, Katalyst Construction Pty Ltd).
Likewise, the ABSC Inc. president formally acknowledged and presented the six sponsors (Alliance Project Group; Arab Bank Australia Ltd; Drs. ABCD First Aid Training; Trade Window; Serenade Leather; and Greenstone Vineyards) with their own commemorative plaques for their generous financial contributions to making the Annual Gala Dinner and the sixth issue of the ABSC Inc.‘s business affairs magazine possible.
Dr Frank Alafaci
Dr. Frank Alafaci PhD formally concluded the exclusive Annual Gala Dinner with his acknowledgement of the support provided by the Board of Directors of the Australian Business Summit Council Inc., especially Councillor Sylvia Alafaci (City of Canada Bay / Secretary, ABSC Inc.) for her incredible devotion to organising this event, selecting the magnificent five-star reception centre, sending out most of the invitations, preparing the table arrangements and decorations, and liaising with the Aqua Luna Waterfront Dining events management team led by Ms. Anna Finini, to whom the Council owes a special debt of gratitude for their kindness, patience and impeccable professionalism, as well as Mr. Conrad Caburian, his wife Betsy, Mr. Phillip Sun and his son Gerard, and Mr. Lee Alafaci and his son Domenic for their assistance in preparing the venue for this unforgettable Annual Gala Dinner.
Prominent Adelaide developer Theo Maras has added his voice to growing backlash against Adelaide City Council’s proposed $12 million revitalisation of Hutt St, warning that slashing carparking and limiting traffic will devastate local businesses and stifle CBD growth, according to The Advertiser.
“If you restrict the flow of traffic, you’re restricting the flow of people and that will do huge damage to business… because how are people going to get there?” Mr Maras said. “My view is ‘Don’t kill the city’. When you kill the city, you are creating a bad environment for people to live in the city.”
Plans under consideration include cutting on-street parking from 132 to 72 spaces and reducing Hutt St to one traffic lane each way. Business owners say that could reduce trade by up to 40 percent.
IGA owner Theo Vlassis called the changes “anti-business,” while shoe repairer Richard Libralato said he may be forced to relocate. “A lot of our clients are statewide… They won’t jump on a bike and come to Hutt St.”
While Mr Maras supports pedestrian-friendly upgrades for tourism, he warns they must not come at the expense of accessibility. “I’m all for gardens, parks and footpaths… but the most important amenity is traffic management, accessibility and carparking.”
He said people from the suburbs fuel the CBD economy. “All roads must lead to Adelaide – and then you need somewhere to park your car.”
A stunning new 3D reconstruction of the Parthenon has revealed the temple’s original atmosphere wasn’t sunlit and open—but shadowy, sacred, and deliberately theatrical, according to smithsonianmag.com.
Juan de Lara, an archaeologist at Oxford University, used advanced modeling and physical simulations to recreate how light once moved through the fifth-century B.C.E. temple. His findings, published in the Annual of the British School at Athens, overturn the long-held belief that the chamber was filled with sunlight. In reality, it was dim, designed to heighten awe.
“Imagine entering the Parthenon—your eyes still weary from the bright sun outside, slowly adjusting to the gradual darkness within,” de Lara says. “As sunlight filters through the temple’s doorway, it strikes the gold of the goddesses’ robes with a luminous vertical beam. This was the effect the architects and Phidias intended to create. It must have been magical.”
His four-year project meticulously accounted for reflective marble, roof openings, water pools, and torchlight, revealing how natural and artificial light highlighted the 40-foot gold-and-ivory statue of Athena. At certain times—especially during the Panathenaea festival—the sun may have transformed the statue into a glowing beacon.
Each Greek temple offered a unique visual experience. From the fifth century B.C.E., de Lara says, “There is a marked increase in a conscious staging of the religious experience.”
Though much about rituals remains unknown, inventories hint at incense burners and sacred artifacts that turned temples into sensory museums.
“Given that the Acropolis and the Parthenon are among the most visited monuments in the world,” de Lara says, “it becomes even more relevant to offer [people] a more complete image of the site.”
A chance walk during a 1998 holiday in Bali by renowned Adelaide obstetrician Associate Professor John Svigos AM led to a life-saving partnership, according to The Advertiser. Visiting Denpasar’s Sanglah Hospital (now Prof Ngoerah Hospital), he was deeply moved by the kindness of staff and recognised opportunities for improvement in maternal care.
At the time, Bali’s maternal mortality rate was 170 deaths per 100,000 births. Determined to help, Dr Svigos began annual visits with volunteer teams of doctors, midwives, and nurses to share expertise and promote multidisciplinary care.
By 2010, the Women’s and Children’s Hospital (WCH) in Adelaide formed an official partnership with Sanglah. Key members include Dr Anu Raju, Dr Sarah Cash, and midwife Jenni Magor, with many others, such as Dr Rosalie Grivell, contributing over the years. Adelaide University and the Royal Australian and New Zealand College of Obstetricians and Gynaecologists also support the initiative.
“This collaboration has shown a significant improvement of maternal mortality to 70 per 100,000 live births,” said Dr Svigos. In comparison, Australia’s rate in 2022 was 4.8 per 100,000.
Dr Svigos emphasises the two-way nature of the program: “It teaches us about the necessity of having the basics of health, clean water, good nutrition, all those basic things we take for granted.”
A new women’s health facility, supported by WCH and opened by former President Joko Widodo in 2023, stands as a testament to the program’s impact.
His daughter Anna Dimond continues the legacy. In memory of her sister Eran, who died in 2007, the Eran Svigos Medical Clinic now serves hundreds of children in need.
Director and former artistic director of the Corfu Municipal Theatre, Varvara Douka, recounts a remarkable 1993 encounter between the legendary Greek actor Thanasis Veggos and the man who would later become Pope Leo XIV, in an article by protothema.gr.
During the filming of the movie Zoi Charisameni in Colombia, the crew met a young missionary bishop named “Bobby”—now Pope Leo XIV—who was helping people displaced by civil war and drug violence.
Living in makeshift shelters in the slums, the locals were once part of the middle class. Scenes were filmed in these impoverished areas, with Veggos portraying a man rescuing children from muddy waters, based on a script by Malvina Karali.
Veggos, known for being germophobic, struggled with the unsanitary conditions. Out of politeness, he would pretend to have stomach issues to avoid eating local meals, surviving mostly on rice. When the bishop asked about his dietary habits, assuming he was fasting due to religious reasons, Veggos went along with it rather than explaining his hygiene concerns.
Despite the hardships, a warm conversation developed between the two. Bishop Bobby, who had roots in Chicago like Douka, spoke passionately about his mission and the Church’s efforts against drugs.
Douka remembers him as friendly, vibrant, and compassionate.
“No one could have imagined,” she reflects, “that this kind-hearted man from the Colombian slums would one day stand on the balcony of St. Peter’s Basilica, blessing the crowds as Pope.”
It is not widely known that after World War I, a series of trials took place to prosecute Ottomans connected with the Genocide.
In this lecture, Dean Kalimniou takes people behind the personalities, the procedures and the perpetrators, in order to discover why, over a hundred years later, despite these trials, denialism of the Crime of Genocide still exists, as well as how these court processes ultimately came to influence the Nuremberg Trials.
BIO
Dean Kalimniou is a lawyer, columnist, poet and short story writer within the Greek community. He has released numerous poetry collections in Greek and translated the works of many local Greek authors into English, while also publishing translations of Papadiamantis’ short stories in the critical anthology “The Boundless Garden: Selected Short Stories.” During the last few years, he has also released two children’s books, the title “Simela and the Magic Kemenche”, and “The Librarian from Cappadocia”.
Event Details:
When: Thursday 22 May 2025, 7pm
Speaker: Dean Kalimniou
Seminar: Pontian Genocide Memorial seminar – Judgment Day
Where: TheGreek Centre (Mezzanine, 168 Lonsdale St, Melbourne)
For the first time, U.S. Army equipment was unloaded at the commercial port of Kavala, Greece, during recent Defender 25 drills, expanding the Army’s logistical reach in the eastern Mediterranean, according to stripes.com. The operation offers a new entry point for U.S. forces on NATO’s southern flank.
“This port addition enables us to have many more options and opportunities should we need them for future missions here,” said Brig. Gen. Karen Monday-Gresham, deputy commander of the 21st Theater Sustainment Command.
The move reflects broader U.S. efforts to diversify military access points in Europe, especially in the south. Since Russia’s 2014 actions in Ukraine, expanding port access has been a key goal for U.S. European Command. Once heavily reliant on northern ports like Bremerhaven, the Army is now shifting focus to southern Europe, with Greece emerging as a critical logistics hub.
The Kavala port joins other key sites in Greece already hosting U.S. forces, including Alexandroupoli, Stefanovikeio, and Larissa Air Base. Future upgrades, including a rail terminal, could support even larger military movements.
Andre Cameron of the U.S. Surface Deployment and Distribution Command emphasized the strategic value: “The Kavala operation translates directly to a more robust power projection platform for the Mediterranean region.”
Months of planning brought together U.S. Army and Coast Guard units with Greek port officials. Infrastructure, such as barrier walls, was built to support the dual-use nature of the port.
Nikos Paschalis, Kavala port terminal manager, affirmed the port’s readiness: “To assist the Army with any future needs in the same manner.”
