On Saturday, February 7, the Cretan Association of Sydney and New South Wales held “A Taste of Crete” cuisine night, celebrating the rich culinary traditions of Crete, brought to life by visiting chef Tasos Bagourakis.
The event was held at the Pontian Society of Panagia Soumela Hall in Hurlstone Park, Sydney, and was attended by over 100 members and friends of the Cretan Association. Also in attendance was Very Reverend Archimandrite Fr Eirinaios Trialonakis from the Parish of St Nicholas, Marrickville.
Guests were treated to a carefully curated menu of traditional Cretan dishes enhanced with the chef’s own style and creative touches.
Cretan Association Vice President Ari Paraskakis, served as emcee for the evening, and warmly welcomed all guests present. President Terry Saviolakis also welcomed attendees and officially opened the evening.
The ambiance of the night was enhanced by live traditional Cretan music by Iho Nyx, while guests enjoyed Cretan wines by Alexakis and Karavitakis, as well as traditional rakomelo.
Later in the evening, Mr Paraskakis had pre-formulated a series of questions and hosted a Q&A session with Chef Tasos, discussing the menu, his origins as both a chef and musician, and his culinary journey.
Chef Tasos was presented with a commemorative engraved platter and gift in recognition of his visit to Sydney and the amazing evening.
Frank and Gina Mamasioulas from Greek General Gourmet Group were also presented with an engraved platter in recognition of their invaluable assistance with the sourcing and preparation of the food for the evening and organisation of the event.
Following this, Chef Tasos further delighted guests by playing the Cretan lyra, alongside Iho Nyx musicians, showcasing his talent as a renowned musician. Guests then danced into the early hours, celebrating Cretan culture, music, and hospitality.
After the event, the Executive Committee announced that it is currently exploring the option of publishing a Cretan cookbook formulated by the members and families of the Cretan Association. Through the contributions of members and their families, the cookbook would document not just recipes but the personal stories, memories and gatherings that make Cretan cuisine so special.
*All photos: Location Shots Media
