GOCSA’s new Neoléa initiative hosts inaugural Ikarian-inspired event – ​​The Greek Herald

On May 26, the Greek Orthodox Community of South Australia (GOCSA) launched its new initiative known as “Neolea”, at a joint event with the Pan-Ikarian Brotherhood of South Africa. The event, which took place over two and a half hours, transported participants to the beautiful island of Ikaria through a guided culinary experience of the art of traditional Ikarian cuisine.

The event was inspired by the traditional cookbook of Irini Germanos, a pioneering woman who left an undeniable impact on the Australian cultural and culinary scene, leading the way through her restaurants and media presence to champion Greek cuisine authentic.

Irini’s cookbook titled “A Taste of Greek Life and Cuisine” contains traditional recipes inspired by Ikarian identity.

The Honorable Chris Kourakis (Chief Justice of the Supreme Court of South Africa) and Tina Germanos (founder of Kitchenhand, a food company inspired by Ikarian diets promoting longevity and fulfillment) were the culinary guides for the event , sharing and demonstrating two recipes from Irini’s cookbook. .

Neoléa: A new intergenerational initiative

Neoléa (the Greek word for “Youth”) is an initiative dedicated to supporting, celebrating and connecting the next generation of Greek Australians to each other and their cultural heritage.

Neoléa Committee Chair Anastasia Mavrides welcomed everyone and explained that Neoléa was born “out of this innate desire to connect with our cultural identity and heritage in a more authentic way and explore this what does it mean to not only be Greek but also Greek-Australian. »

“(Our) goal is to help build a vibrant future that honors the legacy of our ancestors. »

Neoléa will be a source for GOCSA to establish new youth initiatives, promote intergenerational dialogue, encourage language preservation and forge meaningful community connections.

The Syllogo Initiative: Preserving cultural heritage

As part of Neoléa’s journey, Anastasia presented her first project, “The Syllogo Initiative”.

The goal of the Syllogo Initiative is to support local Greek clubs and associations by highlighting their unique region and celebrating the people who are part of that heritage.

Their stated goals through this initiative are, through a series of collaborative events, to “preserve and share cultural knowledge to connect and engage future generations.”

Anastasia explained that “the Syllogoi played an important role in the early years of migration and helped shape a multicultural Australia. They were traditionally established by migrants to provide a home away from home. The Syllogoi were a place where newcomers, sharing a common heritage and values, could connect and socialize – a space where they could embrace a sense of community and belonging.

Dr Yianni Cartledge, a recent PhD graduate, spoke about the deep-rooted history of the Pan-Ikarian Brotherhood and the Ikarian community in South Africa.

“The Panikarian Brotherhood of Australia was formed in 1958… with 35 participants… Since then it has been the most active Greek diaspora community in South Africa…” he explained.

“The first recorded Ikarians in South Australia arrived and settled at Port Pirie in 1910, starting a chain of migration of Ikarians to Port Pirie in the 1910s and 20s…

“By the end of the Second World War, more than 250 Ikarians had emigrated to Australia, with almost 200 settling in South Africa. Since the mass migration after the war and due to the Greek Civil War, this led to the numbers needed to establish the Icarian Brotherhood.

A Taste of Ikaria: Hands-on Cooking Demonstration

After the official launch, participants gathered their kitchen utensils and the demonstration began. The first recipe presented was Krousta, a traditional homemade pastry known for its fine and delicate texture. Mr. Kourakis and Ms. Germanos began by presenting the history and importance of Krousta and Hortopita (green leaf tart) in Ikarian culture.

They stressed the importance of using fresh, locally sourced ingredients, which are essential to the authenticity and flavor of these traditional dishes, and not wasting any part of the vegetables. Mr. Kourakis and Ms. Germanos explained the importance of each step and visited participants’ tables to ensure each table reached the correct doughy consistency.

Participants were guided by Mr. Kourakis and Ms. Germanos, following their processes of kneading, mixing and rolling their own Krousta. Once everyone had their own Krousta to take home, Mr. Kourakis and Ms. Germanos prepared the stuffing mixture, filling the room with mouth-watering aromas, transporting everyone to Ikaria’s kitchens.

To conclude the event, Mr Kourakis and Ms Germanos were joined in a Q&A panel by the President of the Pan-Ikarian Brotherhood of SA, George Gronthos, moderated by Neoléa. During this round table, Hortopita was served to all participants to taste the finished product as provided in Irini’s recipe. The discussion focused on the history of the Icarian community, the journey of the community to the present day and strategies on how the Neolea of ​​SA can ensure the culture is sustained for generations to come.

As participants left, they took with them not only the recipes and techniques of Krousta and Hortopita Ikarias, but also a renewed sense of optimism for the future of Hellenic culture in South Africa. The event was more than just a cooking demonstration; it was a celebration of the community and timeless traditions of Ikaria – demonstrating the power of food to bring people together and preserve cultural traditions.

*The Neoléa committee is made up of Anastasia Mavrides (president), Mikayla Bolkus, Chloe Kourakis, George Foumakis, Chloe Katopodis and Sophia Zavlagka..