Over 400 people attended a special Palm Sunday liturgy and luncheon on Sunday, April 25, hosted by St Basil’s Homes NSW/ACT.
The luncheon was held at Nick Manettas’ restaurant, Cyren Bar Grill Seafood at Darling Harbour, and a number of official guests were also present.
This included, but is not limited to, His Eminence Archbishop Makarios of Australia, Consul General of Greece in Sydney, Christos Karras, Trade Commissioner of Greece, Katia Gkikza, and Chairman of St Basil’s Homes NSW/ACT, James Jordan.
“We were fortunate to have His Eminence Archbishop Makarios provide the blessing of our meal to begin proceedings at our Luncheon, with Palm Sunday being a special day for the Greek Orthodox faithful who traditionally enjoy eating seafood on this day,” Spiro Stavis, CEO of St. Basil’s Homes NSW/ACT, said in a press release.
After the blessing, children were given chocolate eggs and lucky door prizes, donated by Mr & Mrs Satouris from Peters of Kensington, were handed out.
“At St. Basil’s it’s important to us that we keep our cultural connection alive for our residents and community…” Mr Stavis said.
“We are always looking at ways to grow our values and the wonderful people that make St. Basil’s a special home, which is what we’ll be doing through our newly developed Strategic Plan to be released next month.”
Father John Kapetas, the initial CEO of St Basil’s, started the luncheon tradition back in 1975 and now most parishes around Australia host their own Palm Sunday Lunch.
Home is where the heart is for renowned Greek Australian pastry chef, Anna Polyviou. In the May issue of Delicious Magazine she invites everyone into her family kitchen where she and her mum, Eugina, cook up a classic feast for two very special occasions – Mother’s Day and Greek Easter.
The 10 page feature sees Polyviou serve up a huge feast complete with keftedes, lamb dolmades, spanakopita, galaktoboureko and her godmother’s koupes (fried bulgur pastry) recipe.
Anna Polyviou’s spanakopita. Photo: Delicious Magazine / Anna Polyviou Facebook.
“Best Mother’s Day Present I could give her…” Polyviou wrote on Facebook, after sharing a few of her favourite photos. “Thanks Delicious Magazine, get your hands on the May Issue.”
‘Easter is about family and friends’:
It’s no surprise Polyviou features in the magazine special. The chef, known for her outlandish desserts and small-screen appearances on Family Food Fight and MasterChef Australia, has always loved Easter.
“Easter’s about family and friends,” the pastry chef told Delicious Magazine back in 2019.
Polyviou with her mum, Eugina. Photos: Delicious Magazine / Anna Polyviou Facebook.
Even as a child, Polyviou, who is of Greek Cypriot heritage, would fast with her family during the Easter season but she was always well prepared for the moment it ended.
“Once it hits midnight you’re eating everything,” she told the Sydney Morning Herald. “I remember I used to have chocolate eggs in my pockets, then at midnight I’d sit there unwrapping the chocolate and eating them while everyone else was wishing each other happy Easter.”
It’s this passion for the Greek Orthodox feast which comes out clearly in Polyviou’s interview with Delicious.
Food made by Polyviou for the special feature. Photos: Delicious Magazine / Anna Polyviou Facebook.
Minister for Immigration, Citizenship, Migrant Service and Multicultural Affairs, the Honourable Alex Hawke MP, has sent a message to Greek Australians marking Orthodox Easter this week.
In his message, Mr Hawke wished everyone a safe and blessed Easter, and took the “opportunity to acknowledge the contributions Orthodox Christian communities have made to keep our nation safe.”
Full Message:
“I extend my best wishes to all Christians in Australia and around the world who are celebrating Easter in the Orthodox tradition.
This year, Orthodox Easter will be even more joyful as many Australians can now gather to celebrate the most holy Orthodox Christian occasion with their family and congregation. As a community we have overcome many obstacles and I take this opportunity to acknowledge the contributions Orthodox Christian communities have made to keep our nation safe.
Drawing from the Easter message of renewal, sacrifice and reflection – alongside the everlasting promise of forgiveness – I encourage you all to continue demonstrating these values to your wider community.
As a true depiction of the rich cultural and religious diversity with which Australia is blessed, Orthodox Easter sermons will be heard in English, Greek, Macedonian, Serbian, Arabic, Russian, Ukrainian, Amharic, and Romanian.
If you’ve never dyed Easter eggs naturally, you have to try it at least once. It’s great fun for kids and you’ll end up with the most amazing colours.
Here’s how to use foods like cabbage, beets and onion skins to create your own egg dyes.
How to make natural Easter egg dyes:
Combine 1 quarter water and 2 tablespoons white vinegar in a medium pot.
Bring it to a boil and add your dye ingredients for the egg colour of your choice (listed below). Lower the heat and let simmer for 30 minutes.
Let cool. Strain the dye to remove any food fragments.
Add the eggs to the strained dye and let soak for at least 30 minutes. When it reaches the desired colour, remove the egg with tongs and pat it dry with paper towels.
Naturally dyed eggs. Source: Kalona SuperNatural.
Natural egg dye colour cheatsheet:
Get your desired color by adding these ingredients to the water and vinegar mixture and then following the four steps outlined above (unless otherwise noted).
Red/Dark Pink Eggs:
Add 4 cups chopped beets and follow the instructions above.
Orange Eggs:
Add 4 cups yellow onion skins and follow the instructions above. For a brighter orange, let the eggs sit in the dye overnight.
Light Orange:
Bring 2 cups water to a boil. Add 4 Tbsp paprika and white vinegar, and mix until combined. Pour the mixture into a jar and let cool to room temperature. Add an egg and soak until you are happy with the color. Remove with a slotted spoon and rinse with cool water. Let dry.
Yellow:
Add 3 Tbsp turmeric and follow the instructions above.
If you’ve never dyed Easter eggs naturally, you have to try it at least once. Photo: Mommy Potamus.
Light Blue:
Add 3 cups chopped red or purple cabbage and follow the instructions above. For a brighter blue, let the eggs sit in the dye overnight.
Dark Blue:
Add 4 cups blueberries and follow the above instructions.
Deep Red:
Add skins from 6 red onions. Add in 2 cups of water and 3 Tbsp of white vinegar to the pot. Bring the mixture to a boil and simmer for 15 minutes. Let the mixture cool to room temperature and strain the liquid into your jars. Add an egg and let soak until you are happy with the color. Remove with a slotted spoon and rinse with cool water. Let dry.
Green:
Add spinach leaves to a saucepan and pour in 2 cups cold water and 4 Tbsp white vinegar. Bring it to a bowl and follow the steps listed above.
Purple:
Pour about a cup of red wine into a jar. Add an egg and let soak until you are happy with the color. Remove with a slotted spoon and rinse with cool water. Let dry.
Burnt Orange:
Boil water in a tea kettle. Pour water into a jar with 3 black tea bags and let steep for 30 minutes. Let the water cool at room temperature. Add an egg and let soak until you are happy with the color. Remove with a slotted spoon and rinse with cool water. Let dry.
Dozens of archaeologists, university professors, and others around the world have signed an open letter protesting a series of renovations planned for the Acropolis in Athens, a UNESCO World Heritage Site.
In the letter, which was recently revealed by the Art Newspaper, the signatories say the plans would be “equivalent to the degradation, concealment, and devaluation of the greatest archaeological and artistic treasure that has been bequeathed to modern Greece, in which humanity has entrusted its preservation.”
The plans include overhauling the western Propylaea entrance of the Acropolis.
According to the Art Newspaper, these plans were unanimously approved by the Central Archaeological Council on February 3, after a proposal made by the architectural restorer Manolis Korres, the president of the Acropolis Monuments Conservation Committee (ESMA). Following this approval, the Greek Ministry of Culture announced that a comprehensive scientific study will be carried out in the autumn.
The focus of the plan is on the restoration of the ascent to the Acropolis, including a large marble staircase constructed in the first century AD and the return of an ancient southern access to the terrace.
This latest renovation is also intended to improve access and traffic management of visitors and, according to a statement from the Ministry, “remove erroneous interventions of the past.”
However, the opposition state in their letter that the plans are “contrary to the internationally recognised and established principles concerning the preservation, conservation and safeguarding of antiquities” and “mark an extremely dangerous path.”
While the Ministry did not respond to the Art Newspaper‘s request for comment, a statement released on March 15 rejected the letter’s concerns, maintaining that the planned renovations will return the Western entrance to its “original ancient form” based on “exhaustive archaeological-architectural documentation.” Meanwhile, the oldest sections of the architecture “will remain visible and accessible.”
Renovations to the Acropolis, one of the world’s most treasured archaeological sites, are often met with controversy. The last example came last fall, when the ministry upgraded old walkways with reinforced concrete, ostensibly to make them more accessible to people with disabilities.
Greece’s Culture Ministry was slammed last year for laying cement on sections of the Acropolis.
However, the signatories of the open letter contended that the changes were made just to “accommodate even larger crowds of summer tourists.”
Open-air archaeological sites were finally reopened in Greece on March 21, following the ongoing national lockdown that began in November 2020, allowing the public and the wider archaeological community to see the impact of the works so far.
The Greek government is desperately trying to push forward with its typical summer season-—despite the ongoing COVID-19 pandemic—that is a vital part of the national economy.
Greece and New Zealand have today become the first countries to get access to a Google technology that turns Android phones into a network of earthquake detectors which deliver automated early warnings.
Building on the safety mechanisms of its OS, Google introduced an Android Earthquake Alerts System last summer in partnership with the United States Geological Survey.
On an individual level, Google’s alert system essentially turns your phone into a mini seismometer. But, more broadly speaking, it can create a network of shockwave-detecting devices, using a crowdsourced approach to work out if an earthquake is happening, where it is and its magnitude.
The system works by sending seismic movement info (sensed by your phone’s accelerometer) and rough location data to Google’s earthquake detection servers.
In New Zealand and Greece, this information will be used to send early warning alerts to Android users. Google can also display this info in search results for “earthquake” or “earthquake near me.”
Launched in California, the feature has since been rolled out to Oregon and is heading to Washington in May.
A crucial part of a live performance happens behind the scenes, both before a production is mounted and during its run.
Emotions, national pride and the will to keep the Greek history and culture alive and pass it on to the future generations of Greek Australians.
It is Wednesday evening and nearly 14,270 kms away from Athens, the heart of Greece beats in Adelaide’s Olympic Hall at Franklin Street.
Keep your chin up, feel the music in your heart, smile and focus on your steps. Basic principles all Greek folk dancers know well.
A group of the Greek Orthodox Community of SA (GOCSA) Dance Academy senior students led by dance teacher Yiannis Oikonomou, are rehearsing for their upcoming ‘EPANASTASI’ performance set to take place on May 8, at The University of Adelaide’s Scott Theatre.
Some had just finished work. Others, uni. Some have left their young children with yiayia and pappou, to join their Dance family. All of them second, third and fourth generation Greek Australians.
“The Academy’s nearly 90 students don’t just dance together. We are like a big family here,” says Coordinator Hellas Lucas.
GOCSA Dance Academy Coordinator Hellas Lucas. Picture: The Greek Herald
Senior group students Anastasia Mavrides and Yiannoula Mavromatis, say they have formed strong relationships with other members of the group.
“I’ve been with the group since I was seven. When I was fifteen, I started helping with the younger groups and I have seen many of the kids growing up. It’s all about maintaining our culture and passing it on,” says Anastasia, 22, whose grandparents migrated to Australia from Chalkidiki.
“I love when they [the grandparents] come and watch our performances and feel proud of us,” she says.
Photo L: Anastasia Mavrides has been dancing since she was seven.
Yiannoula Mavromati, 31, dances since she was four years old and has been with the group for seven years.
“I feel the dance in my soul. Dance is a form of expression for me. I am proud to be a Greek Australian.
“My pappou, Ioannis Tsolomitis, was an Evzon in Greece and I feel gratitude for our ancestors who fought for us to be free. We couldn’t have the opportunities we have without their sacrifice,” Yiannoula says.
Photo L: Yiannoula Mavromati and R her pappou Ioannis Tsolomitis who was an ‘Evzon’ in Greece
Traditional Greek dancing has a primarily social function. It brings the community together. My feet are dancing too.
EPANASTASI in Greek. Revolution in English. Different language, same meaning.
A journey to Independence through a cultural display of various art forms, including traditional song, music, dance, costume, and theatre. This is how GOCSA Dance Academy will commemorate the 200th Anniversary of the 1821 Greek Revolution.
“The youngest dancer in the performance will be three years old. Our costumes are all original and made in Greece and we will be joined by Melbourne-based folk band Omados along with local singers, Mellie Tantalos and siblings Sofia and Stamatis Dimitrakopoulos,” says Academy Dance teacher, Yiannis Oikonomou.
“Pame pali paidia, the end part of Pentozali,” Yianni instructs the boys of the group.
They have been dancing for almost two hours now but they are pressing on. The girls clap to encourage them.
Full of pride and happiness for my background and hopeful for the future. This is how I left this rehearsal and I can’t wait to see everyone on stage.
The GOCSA Dance Academy Senior Group with Coordinator Hellas Lucas (bottom row,first from R) and teacher Yiannis Oikonomou (bottom row, fourth from L)
Good luck GOCSA Dance Academy!
The EPANASTASI performance will be held on Saturday 8 May 2021, 7:00 PM to 9:30 PM, at the University of Adelaide’s, Scott Theatre (Kintore Ave, Adelaide, SA 5005). To book visit: http://www.trybooking.com/BPLBM
Koulourakia are traditional Greek cookies which along with tsourekia are the “trademark” of Greek Orthodox Easter.
The week before Easter every family (or almost every family nowadays) is preparing koulourakia and tsourekia. Koulourakia are vanilla and orange scented cookies, crispy outside and soft inside, not overly sweet but full in flavor.
“Let’s keep proudly representing our heritage. Easter time is nearly here and we want to fill every neighbourhood around the world with the smell of freshly baked ‘Koulourakia’,” fourth generation pastry chef and owner of Adelaide’s Kalymnos Pastries, George Diakomichalis, tells The Greek Herald.
Koulourakia Paschalina (Greek Easter Cookies)
Ingredients: -3/4 cup caster sugar -125 gms unsalted butter (softened) -3 x large eggs (2 for mix/ 1 for egg wash) -Grated rind of 1 orange -1/4 cup milk -1 Tbsp Vanilla sugar/essence -Self raising flour (approx 470gms) or until dough firm enough to work with.
Method:
Preheat oven 180°C.
In mix master/hand mixer: Whisk butter, sugar, orange rind and vanilla on high speed until well creamed
Slowly add two eggs and milk (on low gear) until combined
Add self raising flour
The dough should be smooth, soft and not sticky. Take a small amount of it and try to shape it to a koulouraki. If it can be shaped it is ok. If not add a little more flour.
Cover the bowl with a plastic wrap and let it stand at room temperature for 30 minutes.
Line two baking sheets with parchment paper
Take small amounts of dough and shape the koulourakia, shape them and place them on the baking sheet
Brush with egg wash and bake for 20 minutes until golden brown
Ahead of Greek Easter, Federal Opposition leader Anthony Albanese, has shared his message with the Greek Australian community.
In his Easter message, Albanese said: “After what has been a particularly hard year for the Greek Community, I hope that we can all safely share in the joy of Easter.”
Full message below:
On behalf of the Australian Labor Party, it gives me great pleasure to wish the Australian Greek community a happy and Holy Orthodox Easter.
After a year of so much grief and heartache, Easter brings us hope as we reflect on the powerful example of Jesus Christ and how, as He triumphed over death, He gave us love’s greatest victory.
We hold on to that sense of hope as Greece fights the third wave of COVID-19. We all keep Hellas in our prayers.
I would like to pay tribute to the ongoing contribution of the Greek Orthodox Church and community. After what has been a particularly hard year for the Greek Community, I hope that we can all safely share in the joy of Easter.
May your celebration be a joyous one in the company of your family and loved ones.
The award winning Magna Graecia: the Griko of Apulia will play on South Australian tv on Saturday, 8 May at 8.30 pm. The film will play with two of our short satire film projects, and forms a prime time slot for Greek Aussies on “Aussie Night In Channel 44.
Apulia is part of a three part trilogy set in the Southern Italian (Magna Graecia) Greek villages and towns. Author, Billy Cotsis from Sydney and Basil Genimahaliotis, an international architect formerly of London and Adelaide, shot across Calabria and Apulia to bring you the stories of people and regions who are the descendants of Greek people from ancient and Byzantine times.
Cotsis, whose last book was “1453: Constantinople & the Immortal Rulers,” has had relations with the Greko and Griko since his first visit to Italy in 2002. He remains the only Greek Australian to travel across Greek communities in six continents including a visit to Odessa and the Philiki Eteria HQ.
The Apulia film has won an international award for cinematography and is supported by M&J Chickens, helping to ensure the filmmakers were able to produce a quality first of three documentaries set in Magna Graecia.
Some of the music provided is from the great George Ellis. Apulia will play alongside two quirky, short satires:
Draconian Decision of the German Drachma which won an award at the London Greek Film Festival. The premise of the film is, what would happen if Germany had financial problems and Greece was super wealthy. Characters are named after Greek heroes such as Melina Mercouri and Pythagaros. Shot in Sydney and Greece
Brutus vs Caesar: Winner takes London is about two rival gangs in London trying to control the city. Characters based on ancient Roman figures, featuring a cast of Greek, British, Argentina, Jamaica, Australian and Pakistani actors.
