opa! magazine - issue 1

9 771838 772001 opamagazine.com.au

opamagazine.com.au

PUBLISHING NOTES

PUBLISHER & MANAGING EDITOR Steve Agi

[email protected]

FEATURES EDITORChris Binos

[email protected]

DESIGN + LAYOUTWeMakeMagazines

www.wemakemagazines.com.au

BUSINESS DEVELOPMENT & MARKETINGDean Georgio

[email protected]

PUBLICATION COORDINATORChristopher Meyer

[email protected]

PHOTOGRAPHY Peter Kakalias – Panos Photography

Ephrem ZarrisMatt Barrett

Paul WorstelingRaymond Korn

CONTRIBUTORSChris Binos, Dean Georgio, Dean Psaros, Betty, Eleni

& Samantha Bakopoulos, Matt Barrett, DJ Krazy Kon, Mr. Joshua, John Pandazopoulos, Nick Mylonas, Niko Mavro,

Theo Kostoglou, Bill Papastergiadis

MAILING ADDRESSPo Box 406 Albert Park VIC 3206

[email protected]

www.opamagazine.com.au

ARTICLESAll articles submitted for publication become the property

of the publisher. The Editor reserves the right to adjust any article to conform with the magazine format.

COPYRIGHT

M A T T . B A R R E T T

Matt was born in 1954. His father was Nicholas Economopoulos, a

writer, photographer and educator. After dropping out of college in

his freshman year to become a musician, Matt began writing and

singing his own songs in various bands in the USA and Greece. He

started his GreeceTravel.com websites which became popular due

to his entertaining writing style. Unlike most famous travel writers

Matt is very accessible, by e-mail at [email protected]. We

are excited to have him contributing to Issue 01 of OPA!

N I K O . M A V R O

Born in the island of Crete, Niko, attended university in northern

Greece, Italy and Bulgaria. He studied Arts, Education and Political

Science as well as language in London and New York. He immigrated

to Australia in 1986 and has lived in Sydney for 15 years, 3 years

each in Canberra and Melbourne, and for the last 3 years has been

living in Dubai. Niko has worked in senior executive roles and has

held a number of board positions for over 20 years. We welcome

Niko’s insights and expertise to OPA! Magazine and are confident

his ‘GNOMI’ will be of value to one and all.

C H R I S . B I N O S

Chris Binos is proud to call himself a Greek. “Born and raised in

Melbourne, you would think that thongs and beer was my thing.

But, having real Greek parents with traditional values, a million

cousins with the same first name, and a superhuman love for

tzatziki, it’s clear I was brought up the traditional Greek way. Yes,

I eat everything on my plate and love wearing on skivvies in 40’

heat.” Chris’ editorial input crucial in determining the direction

and content of OPA! moving forward.

J O H N . P A N D A Z O P O U L O S The Honourable John Pandazopoulos is the Labour State Member

for Dandenong, where he was first elected in 1992. Prior to 1999,

John or ‘Panda’ as he is affectionately known, served as a Shadow

Minister for various portfolios including multicultural affairs, racing,

tourism, gaming, consumer affairs and sport and recreation. John

is a passionate Greek and is keen to share his insights and opinions

with OPA! readers as well as promoting the greater cause of being

proudly Greek and promoting the Greek option.

D E A N . P S A R O S

Dean Psaros was born and raised in Melbourne, with 5 solid and

eventful years spent in Greece between the ages of 14 to 19. “So it

goes without saying that I'm a Greek to the bone, but I'm also proud

of being born in a great country like Australia. I'm also a musician

and I play drums in a band, so my whole life revolves around my love

for music and the creative side of life, although I do work a day job

to pay my bills.” We are certain that Dean’s ‘Greek Pioneers’ section

will be a valued addition to OPA! Magazine that will also serve to let

his creative side shine.

Opa! Magazine is owned and published by Caffiend Enterprises. All material in OPA! Magazine is copyright and no part may be reproduced or copied in any form or by any

means (graphic, electronic or mechanical including information and retrieval systems) without written permission of the publisher. The Editor welcomes contributions

but reserves the right to accept or reject any material. While every effort has been made to ensure the accuracy of information, Caffiend Enterprises will not accept any

responsibility for errors or omissions or for any consequences arising from reliance on information published. The opinions expressed in OPA! Magazine are not necessarily

the opinions of, or endorsed by the publisher unless otherwise stated.

OMADA

PUBLISHING NOTES

opamagazine.com.au

Gia sas and Welcome to our very first issue of OPA! Magazine!

My name is Steve Agi, and this for me is a dream come true and a labour of love I have

been planning for a very long time, to finally see it come to fruition is very surreal.

Yes! I too am Greek and as we get to know each other better every month, I hope to

share more about myself and more about what it is about Greeks, that has inspired this

publication, hey I might even end up telling you my real surname. Either way I hope to

share with you lots of interesting facts and stories.

I certainly hope you enjoy every story in every issue of what I am certain will become

YOUR magazine, for the people by the people, A VOICE, that has been crying to be heard,

the VOICE of a new generation!

It has been both exciting as well as heart warming for me to connect with my

ancestral roots and also to find out about all these wonderful people and places that make

the Greeks such a unique culture and race.

It was great to get so many entries of so many beautiful kids for our ‘CUTEST KID’

competition, in my opinion they were all winners and the ‘Family Fun Day’ at the

Hellenic Museum was an amazing celebration of these beautiful young people who are

our future, THANK YOU! Congratulations to you all! I hope you enjoy reading these stories

as much as I have enjoyed writing and compiling them.

I thank all my contributors from around the country and the globe, the entire

OPA! Dream Team for all their support and hard work, especially the Creative team at

WeMakeMagazines, headed up by the irrepressible Christopher Meyer, my family and

friends for all their love and encouragement (especially Kat and Chris) and of course I

must also thank my wife and kids, for without their love, support and patience, none of

what you see before you would be possible.

Above all though, I must thank you for allowing me to tell these tales, to report on and

share with you the stories, the passion, the lives and of some of the world’s most amazing

people, people like you and me who have left their mark and have made a difference.

I am your biggest fan and present before you your magazine, OPA! Be PROUD and

STAND TALL, celebrate and shout it out loud that, above all, we’re Greeks!

The Urban Dictionary defines OPA! As, “a Greek word used to describe a jubilant

emotion of/during celebration,” and this is exactly what I hope we achieve with this

magazine. I want you all to celebrate, and rejoice in all that it means to be Greek, in all

that has been accomplished by Greeks and above all in the glorious future that YOU are

helping to create and shape.

The Chocolate MasterChocolate is the Voice of Passion and Love

World-class, award-winning, hand-crafted chocolate jewels. Australian Made, using the

finest premium Belgian Couverture Chocolate

Ms Goddess

Unique, Beautiful and Pure

THE CHOCOLATE MASTER38 Beecher St Preston Vic 3072

t 9495 0567 f 9495 [email protected]

Shop online • Personal Indulgence & Gifts • Birthdays

• Valentines • Easter • ChristmasBy appointment only (Mon - Sat)

• Wedding • Christening • Bombonniere • Engagements • Corporate Events/Gifts/Promotional Packaging

Cafe/Boutique Thur - Fri 9:30 - 4:00 Sat 9:30 - 2:30

WELCOME TO THE INAUGURAL ISSUE OF OPA! MAGAZINE

ENOUGH ABOUT ME NOW - SINK YOUR TEETH INTO OPA! IT’S TIME TO PARTY!

GIA SAS!

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49 91

KOMBOLOI KORNERA Kombolói (κομπολόι) is a part of modern Greek culture, used for a variety of reasons, generally to relieve stress and pass the time. It was especially popular up to the end of the 20th century with Manges and Rembetes, while now it has dropped in popular use due to a decline in the said Manga/Rembeti culture.

DID YOU

KNOW ?

1.The Greek national anthem has 158 verses (no one in Greece knows them all though)!

2.The word gymnasium litereally means to ‘exercise naked’ in Ancient Greek.

3.The Ancient Greeks were the first people to have a democratic government.

4.The official name of Greece is ‘the Hellenic Republic.’

5.Traditionally, Greeks celebrate their name days, rather than their birth days, why?

SEND IN YOUR ANSWER TO THIS QUESTION WITH A PHOTO OF YOU AND YOUR KOMBOLOI TO [email protected] AND YOU COULD WIN DJ KRAZY KON’S NEW CD: GREECE 2011.

DIASIMOS

BIBLIO O ODIGOS

WE HAVE 5 TO GIVE AWAY!

41MAGIRIKI

opamagazine.com.au

FEATURES

Top quality handcrafted beers

E S T . 1 9 9 7 G R E E C EE S T . 1 9 9 7 G R E E C E

Amber color lager with pleasant smoked flavor originating from the use of special smoked malt. Malt is smoked using an ancient smoking procedure that originated in the German town of Bamberg with the use of special wood logs. The result is a highly drinkable and enjoyable lager beer with unique taste characteristics. The flavor of this beer is further refined with the use of lager yeast, cold fermentation and long period of maturation.

Sweet and refreshing blonde lager with rich malt body

and sweet taste resulting from the use of Vienna malt and other

noble malt varieties originating from Bamberg, Germany.

Hop content is kept at low levelsin order to reduce bitternessand to emphasize the earthy

natural sweetness from the fermentation

of the ground malt.

The first and best* Microbrewery in GreeceEST. 1997, ATHENS, GREECE

3 5 B r i g h t o n R o a d | D a n d e n o n g | M e l b o u r n e V I C 3 1 7 5 | A u s t r a l i a | Te l : + 6 1 3 9 7 9 2 2 6 9 9 | Fa x : + 6 1 3 9 7 0 1 3 2 2 1

www.agoragroup.com.au

*Craft beers were selected as the best in Greece and among the top 100 beers worldwide by Swedish beer expert Per Samuelsson

Athens Lager Smoked Lager

Craft_Adv_24x31.indd 1 5/15/09 11:53:36 AM

W W W. G R E E K M E D I A G R O U P. C O M

W W W. G R E E K M E D I A G R O U P. C O M 10 NEA News and Events with a Greek twist

14 SUBSCRIBE AND WIN! Read all about it

16 PRAGMATA A selection of the finer things in life

17 IN THE KOUZINA with Theo A selection of his favourite picks

18 MUSIKI with DJ KRAZY KON

20 CINEMANIA with Mr Joshua

23 SOUVENIR ANTIPODES PROGRAM

31 GOCMV An address from the president

34 POLITIKI with John Pandazopoulos

36 KALI OREXI Dining out in style

41 MAGIRIKI Around the Greek Table with the Bakopoulos sisters

45 PIONEER The Bouzouki Master, Manolis Hiotis

48 HACCI An address from the president

49 BIBLIO A visual rock journey with John Raptis

53 TAXIDI Matt gets short changed

57 DIASIMOS Costas Kilias

61 O ATHLITIS Cyprus’ favourite son, Marcos

63 ACADEMIA Two for one

67 GNOMI Oils aint Oils

72 DOLLARS & SENSE The Bank of Cyprus Australia

74 PAN CRETANS Presidential Report

75 PROFIL The Coffee Club’s John Lazarou

79 MY TRAPEZI Alpha Ouzeri

83 MY KAFE 65 Degrees

86 O PSARAS Paul Worsteling

91 O ODIGOS Driving in style, Greek style

95 IN THE CLUB with OPA! Magazine

98 IT’S ALL GREEK TO ME… The FINAL word

opamagazine.com.au









of the ground malt.







The predictably unpredictable Melbourne weather was not enough to dampen the spirits of a new generation of smiling faces who flocked to the iconic Hellenic Museum in Melbourne’s CBD to be a part of OPA! Magazine’s inaugural Family Fun Day on the 6th of February 2011

Proudly sponsored by the Greek Media Group, Ta Nea Newspaper and 3XY Radio in conjunction with the Hellenic Museum it was a day full of fun, frivolity and Spartans - what the?! With Zac Vlahandonis of the Bank of Cyprus Australia present to present the winner with his $500 first prize, it was a case of smiles all around when Zac informed the entrants that every child would win a $10 bank account with the bank as well as a

subscription with OPA! Magazine for 12 months, valued at $60. “In our eyes all the kids are winners, and so we are glad that the Bank of Cyprus Australia recognises all of these wonderful kids with a prize and a small gesture thanking them personally for being involved,” commented OPA! publisher Steve Agi. There were smiles all around with a Greek style sausage sizzle by Red Pillar Café and coffee by Degani, the only people with a grimace were the Spartan soldiers, who entertained the eager crowds and kept everybody on their toes with some training, spear throwing and combat. “In the end it was a great way for a new generation to connect with their past in a very living and dynamic way, which after all is what OPA! Magazine is all about.”

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2

3

10

NEA

OPA! FAMILY

FUN DAY

1. OUR WINNER! SOTIRIS

WITH ZAC FROM THE

BANK OF CYPRUS 2. ONE OF THE 300? 3. EVERYBODY SAY OPA!

4. SMILE WHEN YOU SAY

THAT!

5. GETTING READY FOR WAR! 6. FOCUS!!! 7. ONLY LOVE IN HIS EYES

FOR THE HELLENIC

MUSEUM

4

5

7

opamagazine.com.au

NEA

“We hAd a blast ! THanks OPA!” - EMILIA

“Can’t wAit until nExt

Year!” - Jane (37YRS)

“All my friEnds werE thEre. It wAs fun !” - Sally (5YRS)

opamagazine.com.auopamagazine.com.au

The Hawthorn Spartans Football Club is an affiliation of the Hawthorn Amateur Football Club (HAFC). The Spartans will form the HAFC's Club 18 team and compete in the VAFA competition in 2011. The concept was created by a group of friends in mid 2010.

It started as a conversation between these friends, but soon gathered momentum and the dream became a reality; that this group could indeed start an Australian Rules football team. In its most primitive form, the Spartans was born out of casual Sunday training session in Camberwell. In the early days it consisted of 15 or so mates having a kick. This soon grew to a weekly ritual. Fast forward 6 months and the Spartan army grew to a playing list of approximately 40 warriors, going through the rigors of a solid pre-season.

With a solid coaching staff that includes names like Phiv Demetriou, Michael Ericson and Collingwood legend and “Macedonian Marvel” Peter Daicos the Spartans are ready to prove to one and all that Greeks certainly do ‘do it better’ even when it comes to Australian Rules Football!

To discuss sponsorship opportunities with the Spartans contact George Demetriou CPA, the team’s Accountant: [email protected] Ph: (03) 9553-1511 or 0409 022 909 www.hawthornspartans.com.au

HA

WT

HO

RN SPAR

TA

NS

A .F. C .

OPA! MAGAZINE IS A PROUD SPONSOR OF THE HAWTHORN SPARTANS. opamagazine.com.au

NEA


Have you ever explored Greece beyond the Islands? Some wonder “Why would you want

to?” Our culture and our heritage lie deep within the veins of our mainland. It is where we find our Olympia, it is the mysticism of Delphi, and it is the overwhelming awe of the cliff-hung monasteries at Meteora.

WELCOME TO OUR CLASSICAL TOUR OF

METEORA

Seven years ago, I embarked on a journey I can remember vividly until this day. My grandfather had just passed away, and I decided it was time for me to visit these places he spoke of with such tenderness and passion. My family stems from the northern mainland, in the town of Ioan-nina, prefecture of Epirus. I am not ac-customed to staying with family when I travel, so I decided to take one of my own company’s escorted regular departures – The Classical Tour with Meteora.

I was picked up from my Athens ho-tel one warm spring morning around 8am in a luxury, air-conditioned coach. I checked out who my fellow travellers would be for the next 4 days, and instant-ly decided to stay away from Bud and Mavis, the two chequered pants wearing

Americans from Tuscon, Arizona! Thought Aliki and Evgenia might be a bit of a laugh; they were the two Greek-Australian sisters, maybe in their 60’s, with the funk of elder people who just say what they want to say and have everyone in fits of laughter throughout the journey!

We set off towards the Corinth Canal, and onward to the magnificent site at Epidaurus. I was struck by the sheer magnificence of the ancient theatre, famous world-wide for its brilliant acoustics. I recall being amazed how, without the technology we use today, I could literally whisper into one of the ancient stone ‘speakers’ on one side of the theatre, and it would resonate throughout the entire area.

Continuing onto the pretty town of Nauplia and through the Argos Plains, we later arrived at Mycenae. It was once easy for me to think that all ancient sites were the same. Mycenae, however, changed my opinion of that fallacy in an instant as I learned that, in the second millennium B.C., Mycenae was a major military stronghold which had dominated most of southern Greece. Still on our first day of touring, and we were on our way to world-famous Olympia, the birth place of the Olympic

Games. Aside from visiting the Parthenon, Olympia is certainly the one town you will feel the exhilaration and the pure pride of your Greek heritage. We spent the night in a quaint yet beautiful ho-tel in the town of Olympia. It was time for Bud and Mavis to talk to us over the dinner about how charming they were finding the locals. Aliki and Evgenia were quite sure this was because they had not yet experienced a Greek taxi ride with a highly-strung driver, but they nodded politely and smiled as if to say “Just you wait until your drive back to the airport in a few days, Honey!”

Still in Olympia for the morning, we took time to visit the Temple of Zeus who, it is believed in Greek mythology, was one of the protagonists of the Olympic Games. This tour also permits time to visit the Altar of the Olympic flame and the original Olympic Stadium. It was fascinating to learn that, in ancient times, all wars against the participating city-states were suspended and truces held until such time as the Games were completed, upholding the still current ethic of Olympics without politics.

We continued our drive heading to Patra and Rion and into Antirion, passing through the pretty town of

OPA! SUBSCRIPTION PRIZE 4 Day Classical Tour of Meteora

14

Nafpaktos. Today’s drive was rather long, but I recall I had started to fall in love with the Greek mainland the more we drove, and the more towns and villages we passed on our way to before arriving at the mountainous village of Arachova near Delphi. The following day, I awoke early enough to watch the sunrise from my balcony. There was something truly mystical about this place. I could feel it within me. It was like a calling, a longing to discover my family’s legacy in this region which is so close to their hearts and was pulling from within my soul.

I was fascinated to learn about the great Oracle of Delphi, whose predictions could make or break the greatest warriors and the strongest politicians of old. Surrounded by blue-green mountains, Delphi is a must-visit site for every traveller to Greece.

As we headed onwards to Kalam-baka in central Greece, I could feel the excitement building in anticipation of seeing the awe-inspiring monasteries at Meteora the next day. I was definitely not disappointed. Meteora – Literally meaning “suspended above the heavens”. My grandfather had spoken to me about this place many times. Monastries

built atop mountain boulders, where Greek Orthodox monks would use a wicker basket to haul themselves more than 550 metres up into the monastery from the plains below. Meteora has a rugged, breath-taking beauty that cannot be described by even the greatest poets. Entry into one of the monasteries is included in the tour, and the ancient Byzantine icons that line the walls drew pure emotion from every single member of our tour group.

It had been four days as we headed back to Athens, but it had felt like a life-time. I had come to know my heritage, I had come to know my family, I had come to know my country, my second home, in a way I had never previously thought possible.

My journey on the Classical Tour with Meteora took from me the curiosity and the stigma of being a ‘wog’, and gave me self-pride and a warm enthusiasm of my Greek heritage. I would encourage everyone, including those who only want to party on the Greek Islands, to take only 4 days of your next trip to Greece, and explore our precious mainland.

As Managing Director of Touchdown Tours, I welcome you to explore your lands with us.

•The prize is non-transferrable and not

redeemable for its value in cash

•Available for redemption in low season

only (February / March / October). If

the winner wishes to travel in a dif-

ferent season, he/she must pay the

difference between low season and

the new season in which they prefer

to travel

•The prize offering is for ONE person.

The same person must take the flight

and tour. The tour and flight cannot

be separated, and the prize must be

taken in a package

•Accommodation during the 4 Day

Classical Tour with Meteora is on

single basis

CONDITIONS APPLY – CONTACT TOUCHDOWN TOURS FOR DETAILS

www.touchdowntours.com.au

opamagazine.com.au

Meteora – Literally meaning “suspended above the heavens”.

opamagazine.com.au

THE GREEK BIBLE is a Mouth-watering selection of delicacies from Greece by Yvonne Kaponis. The essence of Greek cuisine is the use of fresh, seasonal ingredients. Dishes are designed to showcase the bounty of the season, enhanced with fragrant herbs and spices, such as oregano, parsley, cinnamon and cloves. The preparation of dishes for various annual celebrations brings the family together and these are occasions for sharing passion, fun and wonderful food. Greek Bible includes more than 120 inspired recipes. Inside you will find light meze dishes, refreshing salads, tasty seafood, poultry and meat dishes, along with recipes for sweet pastries. For more information go to: www.penguin.com.au

Every summer in the cobblestoned islands of Greece, tourists from around the world surround the local boutiques in search of the latest Babylonia Jewellery designs. It seems that the positive nature of the symbol based collection draws attention through its meaning capturing the hearts and minds of its audience. Areti Fronis is no exception, who fell in love with the range so much; she decided to bring it to Australia. Babylonia Silver Jewellery is handmade in Greece and was born over 12 years ago from the imagination of Nikolaos Sgouros. Nikos had a desire to create a

range that could be given, received and worn with good intention. Each piece is engraved with a series of signs and symbols that are unique to the Babylonia range. This means that whether you are buying for yourself or others, the piece already has significance. The designs are a collaboration of the Ancient Elegance and Modern Rawness of Greece and consist of Necklaces, Bracelets, Anklets and Rings. They are made using 950 Silver and coloured candlewick and can be resized by uniquely burning the wick to the desired length. When packaged, they are accompanied by a booklet that explains the meaning of each symbol and enclosed in a coloured pyramid box. It is often said that a Babylonia piece chooses its beholder. For more information or to find out how to become a stockist go to www.babyloniasilver.com.au You can also contact Areti Fronis on 0424608780 or email them at [email protected]

S E D U B E R R Y

The Seduberry® is the result of over 20 months of research and field trials and developed by Australian company DRAX Industries Pty Ltd.

· World first

· Design Patented

· Assisted Trials

· All Natural Growth cycle

The Seduberry® is a Perfect Heart Shaped Strawberry and an opportunity to indulge in a diverse product with a unique market position.

www.seduberry.com

THE CHOCOLATE MASTERS CHOC JEWELSOur Handcrafted Chocolate Jewels are truly a work of Art. It takes time, patience and skill to achieve this little piece of handcrafted Chocolate. The ideal portion to enjoy an intense, unique, fresh taste, offers a more pleasurable experience with no artificial preservative and flavouring. When you taste our Strawberry Delight, you taste pure strawberry puree, blended with fresh local ingredients.High Quality chocolate is growing and people are beginning to understand the difference between compound chocolate to high premium handcrafted chocolates by Master Artisan Chocolatiers.

Our Chocolate Jewels are not simply a sweet to eat, but a chocolate Jewel to savour.

www.thechocolatemaster.com.au

FROM GREECE WITH LOVE....

16

PRAGMATA









of the ground malt.







IN THE WITH...

ZENITH GIANT BEANS-GIGANDES Imported from Florina, Greece

“Gigantes” are one of the traditional Greek meals, a wholesome baked bean in sauce, perfect for use in a variety of Greek dishes. They are harvested by hand from September, and dried in the sun before being shelled. Gigantes in

tomato sauce is popular in homes and tavernas across Greece and is

typically served as part of mezedes.

IOLI NATURAL MINERAL WATER Ioli Natural Spring Water springs from an artesian source coming from the mountain of Itli in central Greece. The area has always been famous for its springs with the mineral water pure, mild and enriched with precious constituents essential for good health.

CRAFT ATHENS LAGER BEER

EPSA SOFT DRINKS

Epsa Greek soft drinks are

a favourite drink at Kouzina

restaurants and come in a range

of refreshing flavours - lemon cola,

lemon, orange, lemonade or sour

cherry. Epsa is a family owned

business , based on the outskirts of

Volos, and is a great example of a

fine Greek export.

ATTIKI GREEK HONEY

Greece’s beautiful

landscape is dotted

with a rainbow of

colourful flowers

in particular the

thyme flower from

which the bees draw

their nectar. These

flowers are the source

of this honey, famous

for its flavour and velvety

richness.

From the Craft Microbrewery in Athens, Craft is a well-known Greek boutique beer that Australians love. The sweet and refreshing blonde lager has a rich malt body resulting from the use of Vienna malt and other noble malt varieties. Hop content is kept at low levels in order to reduce bitterness and gives the lager an earthy sweetness.

opamagazine.com.au

PRAGMATA


ANNA VISSI Agapi Ine Esi

The ageless diva herself is back with a brand new album, featuring 10 new tracks. It is her first album since 2005 to be completely written and signed off to ex-husband and songwriter Nikos Karvelas. So far she has had great success with the title track “Agapi Ine Esi” (Love IS You) which has rocketed up the Greek charts and radio airwaves. It went Gold within 4 weeks from release. This is remarkably Anna Vissi’s 26th studio album. The new CD is out through Sony Music Greece

ELENI FOURIERA Eleni Fouriera

A new star has been unearthed with Universal Greece unleashing this hot new female singer. Her first self titled album has continued to get great reviews and much airplay in Greece and she has had many hits with songs “chica bomb”, “mia nihta mono” “ase me” and her latest hit “To Ho {Pom Pom} which is one of my favourite tracks right now. Has collaborated with artists Thirio, Dan Ban, & Perakis Periklis on her new album. Looks to die for and a great voice =

DJ Krazy Kon presents the 9th installment in his now iconic ‘GREECE” CD series with the release of Greece 2011. Now almost a decade on, the concept continues to break records and boundaries in the modern Greek dance music scene, both in Australia and overseas with distribution now into the USA & New Zealand. The eagerly awaited annual Greek CD officially released around Australia on the 11th of March with this year’s edition showcasing a bangin’ 23 track mixed CD plus for the first time ever a DVD featuring an array of today’s hottest Greek music clips. The CD/DVD is available at all good music stores including Sanity, JB Hi Fi, Virgin, Kmart, Myer plus your local Greek stores. Buy it online here: www.krazymusic.com.au

Aus Launch Tour details at www.djkrazykon.com

NIKOS IKONOMOPOULOS Doro Yia Sena

Megastar young gun Niko releases his 4th studio album. Out through Minos-EMI Greece, the new album features 13 new ‘laika’ tracks signed to songwriters Yiannis Fraseris, Vasilis Gavrilidis & Panayitos Brakoulias. Big tracks include sirto-tsifteteli “Ximeroni” & Krazy zembekiko “Den ime kanen os”. He also has a collaboration with the legendary Stamatis Gonidis on the album. This guy is a star!

KELLY KELEKIDOU Aggeli Stin Kolasi

The sexy Kelly returns with a new album out through Heaven Music Greece. It features 10 new tracks including a duet with new husband Nikos Kourkoulis called “Den Signrinise”. An array of talented songwriters have contributed to making this album a success with names such as Christos Dantis, Nikos Sariis, Nikos Moukidis and Panos Falaras involed in this album. Hits tracks include handraiser “Aggeli stin Kolasi” and hot zembekiko “Teleftea Fora” Great voice, great album.

TO HO (POM POM)

Eleni Fouriera

SECRET LOVE

Mattyas Featuring Kristina

THELO KE TA PATHENO

Thanos Petrelis

AGAPI INE ESI

Anna Vissi

KOMMENA PIA TA DANIKA

Andoni Remos

PAME (CLUB MIX)

Theano

AGGELI STIN KOLASI

Kelly Kelekidou

POSO AKOMA

Nikos Ganos

XIMERONI

Nikos Ikonomopoulos

PETAO PSILA (BENYC MIX)

Panayiotis Rafailidis

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3.

4.

5.

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7.

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DJ KRAZY KON’S EAGERLY AWAITED ANNUAL GREECE CD IS HERE NOW!

TOP 10 TRACKS [MARCH 2011]

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MUSIKI

DJ KRAZY KONOFFICIAL MELBOURNEALBUM LAUNCH!

Proudly presented by OPA! Magazine

DJ KRAZY KON i s recognised today as the most successful & influential Greek - Australian music artist of our

time. His name is synonymous with playing, producing and promoting Greek Music and Events and he has been at the forefront of the Greek Entertainment industry in this country for 15 years now.

From his ideology has spanned an iconic “GREECE CD SERIES” which consists of an annual must have CD. He has now become a global name through his vision and raw talent and has revolutionised the art form of Greek DJing.

In 2010, the DJ Krazy Kon brand hit the global stage with an overseas tour of the USA and sold out shows in Boston, New York, Chicago & Los Angeles.

We welcome DJ KRAZY

KON and his expertise to

the OPA! Editorial team

and look forward to his

insightful reviews and

recommendations.

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FULL DETAILS @ WWW.DJKRAZYKON.COM

As a Coen Bros tragic I’m probably not the best person to review their films and have an unbiased opinion, as I’ve watched The Hudsucker Proxy close to 30 times, but thankfully with True Grit I won’t need to sugar coat anything.

This may seem like it’s a remake of the 1969 John Wayne movie of the same name, but it’s really just a newer film adaptation of the original novel written by Charles Portis. The Coens have always said they would like to make a straight forward Western, and

on the surface it may seem that they came close to doing so with No Country For Old Men and to a lesser extent the hilarious O Brother, Where Art Thou? Although to me it’s Miller’s Crossing that comes closest, it was just subplanted to a different setting, it’s basically a Mafia retelling of Yojimbo or A Fistful Of Dollars. But with True Grit they’ve made a traditional Western and struck gold.

The story is simple in that classic Western way---a “bad” person kills someone and then a “good” person goes after them with only revenge on their minds. What makes this movie different is that the person hell-bent on retribution is a headstrong 14 year old girl. She’s Mattie Ross played by the impressive Hailee Steinfeld, and she hires

Ben Affleck has copped a lot of flack for some of the choices he’s made as an actor, but show me an actor who hasn’t appeared in a few duds and we’ll both be looking at someone who hasn’t given it his all and left a mark. His first directorial effort “Gone Baby Gone” is in my opinion a 5 star modern day classic. Now with “The Town” he’s proven that he’s one of the best up and coming film makers.

At it’s heart, The Town is a simple story of a group of life long friends from Charlestown, Boston which is controlled by an Irish overlord, played by the late, great Pete Postlethwaite, that pull off big robberies, with the F.B.I. hot

on their heels and an intriguing romance thrown in the mix. But even though it’s simple it’s extremely well executed and most importantly you’re convinced to connect and care for the characters.

Affleck turns in a great performance that’s full of restraint which gives his co-stars a chance to shine. In turn every actor in this movie brings their “A” game. It’s a great cast that mixes in veterans like Chris Cooper and Pete Postlethwaite with new blood such as Jeremy Renner (Hurt Locker), Jon Hamm (Mad Men), Rebecca Hall (Frost/Nixon) and a gritty performance by Blake Lively (Gossip Girl).

This is a bank heist film that cares more about character development than action sequences, but rest assured when the action hits, it hits hard and fast and is expertly executed (similar in style to HEAT). Affleck has created a movie that has a lot in common with the hard hitting films of the 70’s but with a 90’s slickness. This is a brilliant film and along with Gone Baby Gone, he’s a director that I now highly anticipate all his future directorial efforts, let’s hope he keeps up this amazing run.

The Blu-ray contains both the theatrical version of the film shown at the cinemas, and also an extended cut that’s about 18 minutes longer. Even though I love the theatrical cut, I have to say the extended cut is even better, it’s not anything major but the

THE TOWN DIRECTOR: BEN AFFLECK STAR RATING:

TRUE GRIT DIRECTORS: THE COEN BROSSTAR RATING

Jeff Bridges’ grumpy Rooster Cogburn to hunt her daddy’s killer down. Along for the ride is Matt Damons’ funny, Texas Ranger LaBeouf, who is after the same outlaw but for a different crime. There’s many moments of hardness in True Grit, but also some magic moments of tenderness too, shared between the 3 characters.

The acting all around is A grade, but little Hailee Steinfeld practically steals the film, and along with Chloe Grace Moretz from the amazing Kick-Ass, it has to be some of the best acting by someone so young for a long time. With amazing cinematography and score by Coen Bros regulars Roger Deakins and Carter Burwell, and an expertly crafted movie by the Coens themselves, if you like Westerns at all, then you really can’t go wrong.

added scenes flesh out the characters and relationships a bit more, and there’s a few scenes that make a bit more sense. In saying that though both versions are A grade.

FILM RATING SYSTEM

MASTERPIECE

NOT TO BE MISSED

GOOD

TREAD CAREFULLY

DON’T BOTHER

20

CINEMANIA BY

PALACE CINEMA 1/3

www.palacecinemas.com.au

Palace CinemasProudly presenting the highest quality films from around the world.

Audi Festival of German Films 7-17 April 2011

Spanish Film Festival 12-22 May 2011

Israeli Film Festival 30 August – 4 September 2011

Russian Resurrection Film Festival 18-28 August 2011

Lavazza Italian Film Festival 14 September – 5 October 2011

Greek Film Festival 13 – 30 October 2011

Alliance Française French Film Festival 9-27 March 2011

The café/diner that features prominently in the movie is called the Arcade and it’s the OLDEST restaurant in all of Memphis. It is so beloved to the local people of Memphis that it has been put on their Heritage list-so it can’t be knocked down.

It was built and opened in 1919 by a Greek family called Zepatos and is still run by the same family to this very day.

Being in the heart of down town Memphis and a popular hang out for locals it goes without saying that musical legends like Elvis Presley, Jerry Lee Lewis, Johnny Cash, Carl Perkins, Johnny Burnette and the hundreds of famous African American blues and soul men like Rufus Thomas and Otis Redding would have frequented the diner many times over it’s long history.

MYSTERY TRAIN DIRECTOR: JIM JARMUSCH STAR RATING:

Jim Jarmusch’s movies in a nutshell, are atmospheric celebrations of the little things in life and the fascinating interactions between people. Proceed with caution if you only like movies with lightning fast MTV style editing. That said, it is hard to describe

anything about Jim Jarmusch in a nutshell. // Most of his movies like Stranger Than Paradise, Down By Law, Dead Man and Broken Flowers contain characters that

are on a journey far from their homes, all experiencing their own mini Odysseys, and Mystery Train is no exception. Set in Memphis, Tennessee,

with the spirit of Elvis permeating through almost every scene—in an ingenious way, this movie has three separate stories all loosely threaded together, as most of the characters unknowingly stay in 3 adjacent rooms in the same hotel in the one night, with an intense hotel manager played by the legendary rhythm and blues singer Screamin’ Jay Hawkins. Some of them are glad to be in Memphis while others

can’t wait to get out. The cute young rockabilly couple Mitzuko and Jun are on a pilgrimage from Japan and couldn’t think of a better place to be (as they both argue hilariously

as to who is better-Elvis Presley or Carl Perkins). Then there is the young Italian widow who has to spend one more eventful night in Memphis be-

fore she flies back to Rome, a night where while having coffee in a diner, has a creep try to sell her a comb he got from the ghost of Elvis. Then there’s the character played by

Joe Strummer (of The Clash), a migrant from England who has lost his wife and job in one day, who then goes on a drinking binge with his best friend and brother in-law in tow. This is a hilarious comedy with subtle humour that only Jim Jarmusch could conjure up. // With incredible cinematography by the great Robby Muller and an atmospheric sound-track provided by John Lurie, intermixed with classic rockabilly and rhythm and blues tracks from the 50’s and 60’s, (with both Elvis’ and Little Junior Parker’s versions of Mystery Train acting as perfect bookends), this is a movie that never fails to put a smile on my face. A timeless homage to the great musical city of Memphis.

DID YOU KNOW?

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Founded in 2007 by Spiros Stamoulis, the Hellenic Museum strives to provide our diverse community with programs that promote the understanding and appreciation for the rich

cultural traditions of ancient and contemporary Greece. Working in close collaboration with the Hellenic Foundation for Culture (Greece), the Hellenic Museum is able to provide a range

of exhibitions rarely seen in Australia.

OPENING HOURS: MONDAY TO FRIDAY: 10:00AM TO 4:00PM

280 Williams Street, Melbourne 3000 Ph: 03 8615 9016

Email: [email protected] www.hellenic.org.au

A Slice of Greece in the Heart of Melbourne

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An interview with: Bill PapastergiadisPresident Greek Orthodox Community

of Melbourne & Victoria


The Greek Orthodox Community of Melbourne & Victoria (the “Greek

Community”) was founded in 1987. It is Victoria’s peak Greek organisation with the largest membership base of any Greek organisation in Australia. The history of the Greek Community and the history of the broader Greek population of Melbourne are inextricably entwined. Victoria and in particular Melbourne is home to the largest Greek speaking population outside of Greece. OPA: TELL US ABOUT THE HISTORY OF THE

GREEK COMMUNITY

BP: Amongst the first achievements of the Greek Community was the establishment in 1902 of the first Orthodox Church (Evangelismos) in Victoria.

In the 1920’s the Greek Community provided significant contribution to appeals for the refugees of war in Greece and it established the first afterhours Greek school in Melbourne. In the 1930’s it contributed to the appeals of the Lord Mayor of Melbourne, also in the late 30’s to the Royal Australian Navy, and in the 1940’s to the Red Cross and the war victims of Greece.

In the 1950’s, 1960’s and 1970’s the commu-nity played an active role in assisting newly arrived migrants out of work, by bringing attention to the rights migrants had, in establishing Committees for self-determination for Cyprus, the Committee for restoration of Democracy in Greece and the Committee for an appeal for the introduction of Modern Greek at the University of Melbourne. OPA: WHAT IS THE COMMUNITY’S STANCE

ON THE GREEK LANGUAGE EDUCATION

PROGRAM? BP: There are a number of elements to the education services currently provided by Greek Community

which include: > Ownership and management of Alphington Grammar School > The major provider of Greek language programs in Victoria with just under 1,000 students enrolled in five campuses across Melbourne, including Doncaster, Balwyn, Alphington, Albert Park and Footscray, and Partner with RMIT Greek Australian language school and La Trobe University for the new Greek Community Seminar Series. In 1987, the Greek Community established the bilingual school. Alphington Grammar. In 2010 over $6.5 million in capital works were undertaken, involving a new multipurpose hall and 8 new class rooms. Alphington Grammar is widely recognised as a school of excellence.

OPA: BILL CAN YOU PLEASE PROVIDE US WITH

SOME EXAMPLES OF THE COMMUNITY’S

CULTURAL ACTIVITIES?

BP: The Greek Community currently manages a number of cultural activities including;> Antipodes Festival;> Greek Film Festival, and> Greek Community Dance Ensemble.

In 1987 the Festival Antipodes was established and since then has grown to what is now considered one of the largest celebrations of Greek culture outside of Greece. Over 150,000 people attend the annual 2 day Glendi event.

The 2010 Film Festival broke all attendance records and most films over the 3 week event were sold out. It is now regarded as one of the premier foreign film festivals in Australia. OPA: TELL US A BIT ABOUT COMMUNITY

ADVOCACY AND REPRESENTATION

BP: The Greek Community is seen as the peak representative body amongst Victoria’s broader

Greek community and has direct relationships across all Government spheres within Australia and Greece.

OPA: TELL US A BIT ABOUT THE COMMUNITY’S

PASTORAL SERVICES

BP: The Greek Community and operates five churches within Melbourne, located in the CBD, Prahran, Brunswick, Footscray and Northcote.

OPA: WE UNDERSTAND APPROVAL WAS

RECENTLY GRANTED FOR A NEW CULTURAL

CENTRE, TELL US A BIT ABOUT THE CHALLENGES

THE COMMUNITY FACED

BP: The Greek Community is now embarking upon one of its major projects, the construction of a new 13 level building which will house the Community’s Cultural Centre. This project has the support of the majority of key Greek organizations based in Melbourne, the State Government and the City of Melbourne. It will be the largest Cultural Centre of its kind outside of Greece.

The proposed is to be a multi-faceted, contemporary facility. The centre will attract both Greek and non-Greek Australians to explore the contribution that the Greek community has made to Australia and the way that Australians of Greek origin identify with their culture, heritage and language.

The challenge for the Greek Community in Melbourne is to continue promoting the distinc-tiveness of Greekness in a multicultural con-text. With the new Cultural Centre, the Greek Community is poised to develop its own unique cultural legacy and participate in a broad dialogue with the wider community in Melbourne. Identity, new media and cross cultural activities will be the cornerstone of initiatives to form part of the new Cultural Centre.

An interview with: Bill PapastergiadisPresident Greek Orthodox Community

of Melbourne & Victoria

GOCMV

ALHINGTON AD

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PMS ColoursThe corporate palette forAlphington GS is stated below.When using the logo please refer to the PMS colours for correct representation whenusing any form of medium.

ReverseWhen using the logo reversed,the school emblem does not change but Alphington Grammar School must be white.

Typefaces

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Open DaySunday 20th March 2011 @ 11am

Multi-Purpose HallGrand Opening 2pm

• Tours by Student Leaders• Cutting Edge Facilities • Food • Music • All Welcome

Old Heidelberg Road, Alphington VIC 3078 Tel +61 3 9497 4777 Fax +61 3 9497 3479www.alphington.vic.edu.au

P R E - P R E P t o V C E

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KOINOTI- 2010 - A SUCCESSFUL YEAR FOR ALPHINGTON GRAMMAR

PMS 293 C

PMS 877 C (metallic)

PMS ColoursThe corporate palette forAlphington GS is stated below.When using the logo please refer to the PMS colours for correct representation whenusing any form of medium.

ReverseWhen using the logo reversed,the school emblem does not change but Alphington Grammar School must be white.

Typefaces

Rotis Serf

Avant GardeGothic Book

Black

BlackWhen using the logo in 1 colour please print in onlyblack, no tones.

100C 57M 0Y 2K

0C 0M 0Y 50K

Process ColoursWhen the printing process isrestricted to 4 colours, pleaserefer to these colour breakdowns.

STANDARD - VERSION 1 - COLOUR STANDARD - VERSION 2 - COLOUR

Alphington G R A M M A R S C H O O L LOGO STANDARDS

STANDARD - VERSION 1 - REVERSE STANDARD - VERSION 2 - REVERSE

STANDARD - VERSION 1 - MONO STANDARD - VERSION 2 - MONO

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A SUCCESSFUL 2010 FOR ALPHINGTON GRAMMAR...

HUNDREDS OF STUDENTS, PARENTS AND FRIENDS OF THE ALPHINGTON GRAMMAR SCHOOL CELEBRATED THE

END OF THE 2010 SCHOOL YEAR AT A SPECIAL EVENT WHICH TOOK PLACE AT THE STORY HALL OF RMIT UNIVERSITY. During this event, awards were given to students who excelled during the school year and benefac-tors of the school were honoured.

The president of the Greek Orthodox Community of Melbourne and Victoria, and Chairman of the School, Mr. Bill Papastergiadis, welcomed students, parents and official guests, noting that 2010 was a successful year for Alphington Grammar School.

Mr Papastergiadis stressed that 2010 was full of successes for Alphington Grammar, not only in the area of education and the academic performance of the respective students, but also in regard to the new building projects.

“It has been a year marked by significant steps towards the realisation of many goals held close to Alphington Grammar’s heart,” Mr Papastergiadis remarked.“In a few months the Multipurpose Hall for Alphington Grammar will be completed as

well as the eight new classrooms. Both projects have a total cost that exceeds $6.5million, and their construction will be completed on time and on budget. The GOCMV is proud that the school that it established twenty one years ago has taken these important initiatives in regard to capital works.”

Mr. Papastergiadis also underlined that various Greek community organisations, businesses and community leaders have acknowledged the importance of what Alphington Grammar provides to the broader community and expressed their support by donating in excess of $600,000 in total for scholarships and other programs.

“The school has been reaching out to the community at large,” he said. “In the past twelve months we have announced the ‘Leonidas Argyropoulos Scholarship’, the ‘Stellios Koukouvitakis Scholarship’ and the ‘Nick Sikivatsisas Scholarship’. This evening we have with us the President of the Pan Cretan

Association, Mr. Tony Tsourdalakis who will be announcing the newly established ‘Pan Cretan Scholarship’. Furthermore I am pleased to announce that the Bank of Cyprus will be donating in excess of $100,000 to Alphington Grammar. “In total including the Andriana-kos Family donation of $300,000 we now have a financial commitment that exceeds $600,000.

In conjunction with the contribution of $2million by the Greek Orthodox Community (the parent body of Alphington Grammar), we have a significant investment that ensures that our vibrant school has the facilities required for both students and staff.”

In conclusion, the principal of the school Mr. Mike Smith thanked all the students for their excellent performance in 2010 and acknowledged that the year was a milestone for Alphington Grammar.

“We once again had a great year with our VCE results, with two thirds of students in the top fifty percent of the State and one third in the top twenty percent. We are proud that three quarters of all of our students received university offers and we are looking to continue the steady growth in VCE results that we have experienced over the last twelve years. All targets set by the school board were successfully implemented ”

KOINOTITA

“

34

POLITIKI

By John Pandazopoulos

THE WHIA REPRESENTS MP’S AND RETIRED MEMBERS OF PARLIAMENT OF HELLENIC HERITAGE AND HAS MEMBERS IN 27 COUNTRIES AND 72 LEGISLATURES INCLUDING AUSTRALIA, WITH THE HONORABLE JOHN PANDAZOPOULOS THE STATE MEMBER OF PARLIAMENT FOR DANDENONG IN VICTORIA AS THE CURRENT PRESIDENT.

Migrants from Greece and Cyprus over the years have spread their influence to most countries all over the globe. And where they are in large numbers they actively participate in society and community strengthening the profile of Hellenism. They mostly have a shared love of their new country and country of origin. Many choose to be active in local political processes, some join political Parties and some of these seek elected office. This is the origin of the World Hellenic Inter-Parliamentary Association. A global organisation supporting and encouraging Hellenes to seek political office in Parliaments and legislatures where the Hellenic diaspora lives.

The World Hellenic Inter-Parliamentary Association (WHIA) was formed in 1996 and grew from an idea originating a few years earlier amongst Hellenic background politicians in Australia and Canada. I am pleased in having being one of the first advocates of such a group. A group of Hellenic diaspora elected politicians that now has a network across 27 countries and 72 legislatures. Some 230 plus politicians of Hellenic background (or as we like to say the equivalent of a Hellenic Parliament outside of Greece). Our role? To bring Greece and

Cyprus closer to the countries in which we live. To support our local Greek and Cypriot communities in the Parliaments in which we serve, with our Governments and our political parties. In addition to support the issues of importance to Greece and Cyprus and support their causes such as the return of the Parthenon sculptures and a resolution to the Cyprus issue.

These politicians not only come from places such as Australia, Canada and the USA but also places such as Argentina, Russia, The Ukraine, France, Romania ,Germany, Great Britain, Gibraltar, Austria,

Georgia Albania and Argentina to name a few. Some are descendants of early Greek immigrants to the countries in which they live and serve spanning a number of generations. Some like me, are the children of first

The biggest is the Commonwealth Parliamentary Association on whose international executive I served for three years. Others include the Inter-Parliamentary Union, The African Parliamentary Union, and the Parliamentary Association of the Council of Europe, to name a few. In fact we are one of 22 such groups around the world. These groups exist to pursue common interests in a global world. To support each other in common endeavors. To share and grow knowledge and to advocate together. Together we give the small countries of Greece and Cyprus a stronger voice in a global community.

So what does this mean in practical terms to us here in Australia? All up there are 17 Members of Parliament of Hellenic heritage in Australia. Four of these are in the Federal Parliament- Labor MP’s Maria Vanvakinou and Steve Georganas - Liberal Shadow Minister Sophie Mirabella (nee Panopoulos) and South Australian independent Nick Xenophon.

There have been many others in recent years; the Liberals Petro Georgiou, former Labor Minister Nick Bolkus, Country Liberal Nick Dondas, Labor member Peters and former Minister Allan Morris and George Georges to name a few.

All of these have been active on Hellenic issues working in unison with the Greek and Cypriot communities and often being the key drivers for policy positions taken by their Parties and Governments of the day on Hellenic issues. It is no surprise that there has been a bipartisan approach by

Australian political parties over many years that very strongly support the unification of Cyprus according to United Nations resolutions, in addition to the approach taken in finding an agreeable name for the Former Yugoslavian Republic of Macedonia (FYROM). This again was reaffirmed in the recent visit to Greece by Australian Foreign Minister Kevin Rudd.

In more recent times they have been highly active in the inclusion of Modern Greek in the new National Curriculum which will for the first time provide an active focus throughout Australia on the teaching of Greek in schools.

In New South Wales there are 5 MP’s of Hellenic heritage- Labor Ministers John Hatzistergos and Phil Costa as well as WHIA Treasurer and Shadow Minister George Souris from the Nationals and Labor MP’s Matthew Morris and newcomer Sophie Kotsis.

In Victoria Liberal Minister Nick Kotsiras, Labor Shadow Minister Jenny Mikakos , former Labor MInister Tim Pallas, and newcomers Labors Lee Tarlamis , the Liberals Andrew Katos and myself as a former Labor Minister.

“A WORLD NETWORK OF HELLENIC POLITICIANS WORKING TO BRING GREECE AND CYPRUS CLOSER TO US”

generation migrants. Others are the children of Greek refugees from Anatolia, Pontus and Egypt and of course a number are refugees from Cyprus. Some in the eastern European countries are the children of a divided Greece who fled during and after the civil war.

One thing they all have in common is that they know their heritage. They are aware of the contributions of Hellenism to the world, They want to support and advocate for their culture and they want to show that despite their heritage they are good and active contributors to society. One other thing we do is look for common threads that bring our countries closer.

In forming such a group which is financially supported by the Hellenic Parliament we were aware of many other Inter-Parliamentary groups around the world.

34


In South Australia we have Labor Minister Tom Katsiantonis and in the Northern Territory Labor Minister Kon Vatskalis.

There are many former MP’s too- Former Labor, Tasmanian Deputy Premier Steve Kons, former Victorian Labor Speaker of the Parliament Alex Andrianopoulos, former Victorian Labor Deputy Leader of the Opposition Demetri Dollis now Deputy Foreign Minister in Greece,

former Victorian Labor Minister Theo Theophanous, former West Australian Shadow Minister Katie Hodson-Thomas, Quensland Labor MP Chris Bombolas and former Leader of the Australian Democrats Andrew Bartlett.

This list shows the high status achieved by so many of our Hellenic background MP’s. By definition it shows that the Hellenic community across Australia has benefitted from the spheres of influence of these MP’s.

All of the State politicians together with their Federal colleagues have been the backbone of influence within Australia on those issues that are so important to Greece and Cyprus, For the survival and financial support given to the Greek language, for the financial support received by so many community organisations

- to run their festivals and events, to support senior citizens, to support Greek media and the provision of Greek interpreters and translators to name a few. All this has been done within the context of them being the strongest supporters

of multiculturalism. Some of the current issues we are working

on in Australia are to build stronger support for the teaching of the Greek Language. It was WHIA members that convinced Premier Brumby in Victoria, Premier Rann in South Australia and Chief Minister of the Northern Territory Paul Henderson to all come out in strong support of Greek being one of Australia’s key foreign languages taught in schools. Their stance was strongly followed later by Opposition leaders in their respective jurisdic-tions and all this turned the tide on what could have been a very different outcome to what has now been achieved. We have sought support from the Federal government in recognising and financially supporting events for this years 70th anniversary of the Battle of Greece and the Battle of Crete. We have also sought to correct a historic injustice in that Australian soldiers who served in these campaigns in such an early part of World War 2 did not receive military honors. The only campaign in the war that was not recognised for the valor of these troupes who delayed Hitler’s plan to invade Russia thus changing the outcome of the war. We are working on the recognition of Greece’s role during the 100th anniversary of the Gallipoli campaign in five years time. Without Greece providing access to Greek islands and military advisers, particularly the island of Lemnos there would be no Gallipoli

campaign as it was the staging post for the entire campaign.

We have been supporting the formation of Parliamentary Friends of Greece and Cyprus groups in our Parliaments where they have not existed, finding and involving MP’s from all sides that are friends of ‘the Greeks- Philhellenes’

In support of Greece we are encouraging and supporting a new campaign that many will hear about in the next few months encouraging the purchasing of Greek products here in Australia. We have very hard working and professional importers of high quality and competitively priced Greek products particularly in food and beverage. Purchasing these helps Greece deliver an export culture and helps protect jobs in this time of great economic difficulties for Greece. There is now no excuse in Greek restaurants and cafes not offering their customers who are seeking a Greek experience a selection of these goods.

These are just some of the activities that we as an organisation and our members are involved in. This is emulated by our members in other countries pursuing matters that are relevant to them and capitalising on the opportunities that become available. It is good to have MP’s from different cultural backgrounds. They find the bridges that bring us closer together and make us a stronger community and that’s what being a Member of Parliament is all about.

POLITIKI

WHIA President and Governing Board with the Former President

of the Hellenic Parliament, Mr. Demetrios Sioufas

36

KALI OREXI KOUZINA

As the owner and executive chef of Kouzina restaurants, Theo Kostoglou creates a unique dining experience with his modern take on Hellenic food.

Kouzina Modern Greek & Meze Bars, now with four locations in Victoria and Queensland, offer a selection of modern Greek delights, with moreish mezedes, magnificent mains and seductive desserts, beautifully matched with a selection of local and imported Greek wines.

Kouzina’s menu showcases Theo’s passion for Greek flavours,

influenced by summers spent in the Greek Islands. Shaped by his deft

touch, the menu is ultimately a creative fusion of Mediterranean

cuisines which results in a contemporary, yet diverse, selection.

Mezedes, ‘the little dishes of Greece’, are the star of the restaurant, with

the sharing of small plates around the table encouraging a social dining

experience.

Seafood is used creatively, with no better example than Theo’s

scallops karpouzofeta, pan seared scallops with feta, watermelon and

mint vinaigrette.

Healthy, hearty mains and delicate, inspired desserts feature on the

menu, with gluten-free options available. If dining with a friend, Kouzina’s

mixed grill platter or seafood platter is an indulgent option.

Kouzina’s chic and relaxed style is well suited to functions and events,

with specialised packages for every occasion. Choose from canapés,

degustation, banquet or a feast, with drink packages featuring a selection

of Greek and Australian beers and wines.

Kouzina was voted State Winner in Victoria and Queensland in last

year’s I Love Food Awards for Favourite Greek restaurant. The esteemed

Restaurant & Catering Awards for Excellence 2010 voted Kouzina

Robina as Finalist for Best New Restaurant, with Kouzina Watergardens

nominated as Finalist for the Greek Restaurant category.

KOUZINA


KALI OREXI KOUZINA

At the age of 12, Theo Kostoglou ignited what was to become his lifelong passion for Greek food, when he began working in his parents’ take-away

shop. By age 14, Theo was the main grill cook, with loyal customers requesting him specifically to make their orders. It was then that Theo’s father realised his son’s part-time job was destined to become his lifelong career.

After completing his high school and university studies, Theo travelled

to Greece to study the art of cooking and further refine his skills. In

1989 he began working at Nobel restaurant on the island of Rhodes,

before moving to Coral restaurant and finally to Platanos on the island

of Kos, his parents’ birthplace. In 1993 at the age of 26, Theo returned to

Melbourne to open his first restaurant, Lindos Greek Tavern in Niddrie.

Faced with a never-ending struggle to find skilled Greek chefs, Theo

trained his own team of apprentices, building a strong staff-base of

skilled chefs to produce his award-winning cuisine. After the success of

this first restaurant, Theo opened a second Lindos in South Melbourne,

followed by two more restaurants in suburban Melbourne.

At this time, Theo began to blend Greek cuisine with Mediterranean

influences. It was a fortuitous time as Theo also met his future wife,

Sharelle, who managed front of house operations at the Ringwood

restaurant. In 2004, Theo and Sharelle travelled to Greece and Turkey

on a culinary journey, meeting with chefs and restaurateurs to trade

cooking secrets.

Two years later Theo and Sharelle fulfilled their dream of building

a restaurant from the ground up. Together with architects EAT they

designed Mykonos, a restaurant set to transport diners from the heart

of Melbourne, to the islands of Greece. After the success of Mykonos,

Theo travelled to the States, touring some of America’s most famous

restaurants. He was inspired to take Mediterranean cuisine to a higher

level and aimed at introducing a new style and class of Greek food to

the suburbs of Melbourne. From that desire, Kouzina Modern Greek &

Meze Bar was born.

Kouzina offers a fusion of traditional and modern flavours to showcase

Greek cuisine in an innovative yet rustic manner. Using only the best local

and imported produce, Kouzina quickly cemented its place in the Melbourne

dining scene. The restaurant opened in Westfield Doncaster, in the Knox

O-Zone precinct at Wantirna South and in the Station Streat restaurant

precinct of Watergardens Town Centre at Taylors Lakes.

Seeking a sea-change, Theo, Sharelle and their children packed

up their Melbourne residence to open Kouzina on the Gold Coast in

2009. Located on the Promenade, at Robina Town Centre, Kouzina has

brought contemporary Greek cuisine to the Gold Coast and is a

welcome addition to Queensland eclectic mix of fine dining.

Open every day for lunch and dinner

www.kouzina.com.au

BY STEVE AGI+ THEO

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KALI OREXI RECIPE

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Photo Courtesy of: DINING OUT

WATERMELON VINAIGRETTE INGREDIENTS:

• 300 gm of watermelon cut into small pieces • 1 tablespoon fresh Mint, chopped finely• Juice of 2 fresh Limes • 50gm Castor Sugar• 1 tablespoon Cornflour • 20 ml cold water

TO MAKE THE VINAIGRETTE:In a blender add the watermelon pieces (discard any pips first) and blend to a juice. In a small sauce pan add your water melon juice by pouring through a fine strainer, add the lime juice, caster sugar and slowly bring it to the boil, then put onto a simmer immediately.

Dilute the arrow root in the cold water and then whisk the cold mixture to your watermelon mix till it thickens and take off heat add your chopped mint and let it cool off and refrigerate (can be made the day before).

METHOD:Grate the lemon rind. Cut the watermelon into 15mm thick slices and then use a round cookie cutter to cut into round discs (approx 4cm in diameter). Cut 16 discs and put aside.

Cut the Feta carefully into 10mm thick slices and use same cookie cutter to create discs like the watermelon. Cut 16 discs and put aside.

Discard small tough muscle from side of each scallop if necessary and in a small bowl toss scallops with the lemon rind and the olive oil. Heat a well-seasoned pan over high heat until hot and grill scallops until just cooked through, 1 to 2 minutes on each side. Transfer scallops to a plate and keep warm.

On a plate pour some glaze and then arrange your watermelon then feta discs on top of each other and put your scallop on top of each stack. Use 4 stacks for each serve.

In a small bowl, add the fennel, mint, a little watermelon vinaigrette and mix to combine all ingredients.

Then garnish each scallop stack with the fennel salad and serve immediately.

SCALLOPS KARPOUZOFETA

with watermelon vinaigrette RECIPE COURTESY OF THEO KOSTOGLOU, OWNER AND EXEC CHEF OF KOUZINA MODERN GREEK & MEZE BAR

SERVES: 4 PREP TIME: 10 mins COOKING TIME: 5 mins

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16 scallops roe off 1 lemon

1 small Fennel bulb,

cut into thin julienne

3 tablespoons fresh

mint, chopped finely

2 tablespoons olive

oil

Salt and pepper

1 qtr watermelon 1 kg block of Greek

Feta

INGREDIENTS:

40

KALI OREXI RECIPE

Preheat oven to 250C. Place the potatoes in a large bowl. Add oregano and rosemary. Toss to combine. Place on a small baking tray. Add lemon juice, olive oil, salt and pepper. Bake for 40 minutes. Remove from oven and serve.

Mix half a tablespoon of rosemary and 2 cloves of garlic. Place in a large shallow ovenproof dish with the juice of 2 lemons. Add lamb racks and season with lemon pepper and salt. Marinate for 4 hours in the refrigerator.

Preheat oven to 150C. Lightly crush the remaining garlic and add to the dish with rosemary sprigs. Cover with chicken stock. Cut the remaining two lemons into quar-ters and add to the dish, along with the cup of lemon juice. Add olive oil and season with salt and pepper. Cover with baking paper and foil. Bake in oven for 4 ½ hours. Remove from oven, set aside lamb. Serve with lemonata potatoes (see below), sautéed chicory, artichokes and avgolemono sauce.

AVGOLEMONO SAUCE4 cups chick stock 40g arrowroot

6 eggs 2 large lemons, juiced

1 tbsp dill salt and pepper

In a saucepan, add the stock and ar-rowroot. Whisk to blend then place over medium heat and continue to whisk until it thickens. Set aside. Crack the eggs into a metal bowl and add the lemon juice. Place the bowl over a pot of boiling water and whisk over medium heat until it makes a thick foam. Add stock and whisk to com-bine. Add dill. Season to taste.

BAKED LEMON LAMB with Avgolemono Sauce and Lemonata Potatoes Serves:8

RECIPE COURTESY OF THEO FROM KOUZINA MODERN GREEK & MEZE BAR

8 four point lamb racks

1 cup lemon juice

4 sprigs rosemary, chopped

1 lt chicken stock

6 cloves garlic, chopped

¼ cup olive oil

4 large lemons lemonata potatoes, to serve

lemon pepper and sea salt to season

sautéed chicory and artichokes, to serve

INGREDIENTS:

10 Desiree potatoes, peeled

¼ cup lemon juice

1 ½ tbsp oregano, chopped

6 tbsp olive oil

1 tsp rosemary, chopped

salt and pepper

LEMONATA POTATOES

LEMON LAMB

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MAGIRIKI

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The Three Greek Sisters, Betty, Eleni, and Samantha were born and raised in Toronto’s Greektown. It was a typical Greek upbringing in the 70’s. They were surrounded by family and friends in what felt like little Greece in Canada. Like many of their peers they attended Greek school in the evenings and Greek dancing lessons on weekends. At the onset of their teen years their parents moved to Guelph, Ontario, a small University town, in order to venture into the Restaurant business. Though this venture did not take, the family stayed on in Guelph and that is where the three sisters completed their educations.

Post secondary studies saw Betty complete an Honours Biology and Psychology degree at McMaster University in Hamilton, Ontario. She went on to a Bachelor of Education Degree at Queen’s University in Kingston, Ontario. Betty taught junior, intermediate and high school science for many years before taking on her most enjoyable full-time job; raising her three daughters.

Eleni studied Fine Arts at the University of Guelph. Upon completion of her Honours Bachelor of Arts degree she pursued a Master of Fine Arts degree at York University, in Toronto, Ontario. Eleni has exhibited her paintings and photographs throughout Canada, the U.S, France, Italy, Germany,

and Africa. In 2006, Eleni was nominated for the prestigious Discovery Award at the Rencontres D’Arles, Photography Festival in Arles, France. She was the Director of Gallery Connexion in Fredericton, New Brunswick, for many years and also taught art and art history at the post secondary level. Eleni is the proud mom of two boys.

Samantha’s interest in philosophy and the classics saw her pursue an Honours Bachelor of Arts Degree from the University of Guelph, Ontario. She followed that with a Bachelor of Education degree from the University of Western Ontario in London. Samantha was a passionate teacher of young children for many years before her passion for cooking spurned on the partnership that brought about the creation of the book, Three Sisters Around the Greek Table.

The Three Greek Sisters began the production of their cookbook in the fall of 2008. After a year of research, recipe creation and testing, plus numerous photo shoots to capture the beauty of Greek food, the girls were ready to go to press. Unwilling to compromise on their vision for the book, the sisters’ published it themselves, under the publishing company they started, appropriately titled “Adelfes” or “sisters”. The book was launched to record breaking crowds in their hometown of Guelph, Ontario, in November 2009. The sisters have never looked back. An international cookbook award followed, as did several TV appearances, and press articles. Three Sisters Around the Greek Table is now a Canadian Bestseller, and the sisters are working on books two and three,

in addition to creating a Greek cooking show. In France they were coined the Ambassadors of Greek food – a hat they wear proudly. “Greek food is too often seen as the poor relative of other European kitchens,” they say. This is something the Three Greek Sisters plan to change.

To learn more about the Three Greek Sisters visit their website: www.3greeksisters.com

You can also join their Facebook Fan page and sign up for their mailing list to receive seasonal newsletters.

The recipes in this cookbook are simple and proud. They are not complex, yet they

are just as delicious, and impressive as those produced by some of today’s hottest chefs. These three Greek sisters that have been blessed with the warmest of families and the goodness of homemade Greek food throughout our lives have translated their unique experiences and passion into this anthology of recipes that carry with them memories of travels to their parents’ homeland, the nostalgia of growing up, and of talking and laughing around the security of our parents’ kitchen table. This is not the stuff of fast food Greek restaurants that has come to characterize Greek food in the minds of most. In these pages you will find dishes you may recognize, but also many new and innovative recipes and techniques. The Bakopoulos sisters have selected over 100 recipes that they believe will become a part of your regular repertoire once you have tried them. You may also be surprised to discover that over half of the recipes in this book are vegetarian. This is real Greek cooking. The preparation of food in Greek culture is an expression of love. It says to those whom you prepare it for – you are worth the effort that this dish took. Like love, good food is comforting. For those preparing it, it is rewarding. For those who share in the feast, it is life affirming. Enjoy.Three Sisters around the

Greek Table – Betty, Eleni & Samantha Bakopoulos.

opamagazine.com.au

42

METHOD

SERVES: 2-4 PREP TIME: 10 mins COOKING TIME: 20 mins BAKE: 425°F (220°C)

42

MAGIRIKI

INGREDIENTS

1 pork tenderloin, 1½ lb (750g)

¼ tsp each salt & pepper

1 tsp oregano, dried 1/3 cup sun-dried tomatoes packed in oil, chopped

1 garlic clove, minced 2 tbsp each fresh basil & fresh parsley, minced

1/3 cup goat cheese, crumbled

3 uncooked spaghetti noodles

2 tbsp olive oil

1. Prepare the stuffing ingredients by combining the sun-dried tomatoes, garlic, herbs and cheese in a small bowl. Spread the stuffing on the entire surface of the flattened tenderloin. Tightly roll up the pork so that it is shaped like a tenderloin once again and resembles a spiral.

2. Break up the uncooked spaghetti noo-dles into 2-inch (5cm) pieces and pierce them through the tenderloin to hold it together and keep the stuffing inside.

3. Heat the oil in an ovenproof skillet over high heat. Use tongs to place the tenderloin in the heated skillet. Ensure that the skillet is large enough to hold the tenderloin securely as the oil will splatter if the skillet is too big. Sear the pork tenderloin until it is lightly browned on all sides, about 2 minutes per side.

PORK MEDALLIONS

Stuffed with sun-dried tomatoes & Goats Cheese RECIPE COURTESY OF THREE SISTERS AROUND THE GREEK TABLE

HIRINO ME DOMATES KE TIRI (Hee-ree-NOH meh doh-MAH-tes keh tee-REE)

Creamy goats cheese and

salty flavour-ful sun-dried tomatoes fill

the centre of a seasoned pork

tenderloin.

Need we say more?

4. Remove the skillet from the stove-top and place directly in the upper third of the preheated oven for 20 minutes. Ensure that the pork is seam upright.

5. Transfer the pork to a cutting board and cover with foil for 5 minutes. Slice the pork into medallions. Remove any bits of pasta that are noticeable before serving.

Trim away the excess fat and silver skin from the tenderloin. Prepare the tenderloin for stuffing by slicing the tenderloin lengthwise almost all the way through. Open it up like a book. Cut through each half almost all the way through again and pound to flatten, ½-inch (12mm) thick. Season the inside of the pork with salt, pepper and oregano.

-- COMPETITION --METHOD

SERVES: 4 PREP TIME: 10 mins COOKING TIME: 10 mins


MAGIRIKI

Three Sisters Around the Greek Table

is available through Chapters,

Amazon, Barnes & Noble, and

www.3greeksisters.com

INGREDIENTS:

12 jumbo shrimp, 1lb (500g), peeled,

deveined, patted dry

2 garlic cloves, minced 1 tsp red pepper flakes

⅛ tsp salt ¼ cup Ouzo

1 tsp cream cheese 2 garlic cloves, minced

1. Ouzo’s anise flavour pairs well with shrimp. The red chilies add a zing and the cream cheese finishes this appetizer off quite nicely. This simple shrimp recipe is ideal for entertaining.

2. Heat the butter and oil in a frying pan over high heat. Lay the shrimp flat in the pan. When the shrimp turn pink use tongs to flip them over.

3. Add the garlic, red pepper flakes and salt. Cook for 3 minutes while gently moving the ingredients around.

4. Add the Ouzo and cook until almost evaporated.

5. Mix in the cream cheese and remove the pan from the heat once the cheese has melted.

6. Arrange the shrimp on a serving platter and serve piping hot.

SHRIMP WITH OUZO & RED CHILIES

RECIPE COURTESY OF THREE SISTERS AROUND THE GREEK TABLE

YARIDES ME OUZO (Yah-REE-des meh OO-zoh)

Greek food is too often seen as the poor relative of other Euro Kitchens

opamagazine.com.au

For your chance to

win your very own

copy of the girl’s

eclectic cookbook,

Three Sisters

around the Greek Table, send us your

best recipe and how to make it along

with a photo of you busy making it.

Not only will we publish your recipe

and photo in OPA! Magazine for you to

show all your friends or your mum, but

you’ll also score a FREE copy of this

great new book. Email your entries to:

[email protected]

Overlooking Bass Strait, set high in the Otways above the Great Ocean Road, Chris’s Restaurant has become the Mecca for gourmet travellers.

Our food is contemporary with a Southern European and

Middle Eastern Influence. Fresh seafood is our specialty, along

with a variety of Chris’s most popular Greek dishes. In our

cuisine, the emphasis is on simplicity and on showcasing the

natural flavour of the ingredients. If we can’t get it fresh it isn’t

on our menu.

Our wine list showcases the best wines of our region as well as the finest wines that define the

character of Australia’s greatest wine regions; especially chosen to complement our menu,

with a price range to suit all budgets.

Opening hours

Breakfast : 8.30am - 10.00am

Lunch: 12.00am - 2.00pm

Dinner: 6.00pm - 8.30pm

Chris’s Beacon Point Restaurant & Villas 280 Skenes Creek Rd, Apollo Bay, 3233 Ph: 03 523 76411 Email: [email protected] www.chriss.com.au

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44

www.greecetravel.com

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If it wasn’t for Manolis we may never have had Jimi...

The bouzouki is the most iconic instrument of modern Greek music. It is a stringed instrument with a pear-shaped body

and a very long neck. The bouzouki is a member of the ‘long neck lute’ family and is similar to a mandolin. The front of

the body is flat and is usually heavily inlaid with mother-of-pearl. The instrument is played with a plectrum and has a

sharp metallic sound.

At the end of the 1950s, four-string (Tetrachordo) bouzoukia started to gain popularity. The four-string bouzouki was made

popular by Manolis Hiotis, who also used a tuning akin to standard guitar tuning, which made it easier for guitarists to

play.

PIONEER

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You know it's strange how we take things for granted sometimes. Like the fact that when

most people think of Greek music,and that in-cludes Greeks and non Greeks, we immediately think of the immortal bouzouki.

You ask any non-Greek what they know about Greek music they'll probably yell "OPA" and start singing Mikis Theodorakis’ melody for Zorba The Greek, and then they'll say "oh you guys play that funny shaped bouzouki or bazouka thing" or something along those lines. You're probably wondering what I'm trying to get at, and I'm not here to give a history lesson on the

bouzouki, as that's another story, but I do want to provide a bit of background.

For instance it's use in modern Greek music is not as clear cut as you would think. One can trace it's use and origins back through the Byzantine era all the way to Ancient Greece (and maybe even Persia), but it's mainstream accept-ance into what we now know as Greek music is fairly recent. Rebetika is the style of music we mainly associate with the bouzouki, but the rebetes of Asia Minor (Smyrna, Constantinople) preferred to use instruments more common to the Greek/Turkish/Arab world like the oud (outi),

lute (laouto), sandouri, kanonaki, saz and lyra etc. Where as it was in Pireaus and Thessaloniki that it was more commonly used, but interestingly the first time a bouzouki was ever recorded was not in Greece but in America in 1926 by Greek migrants. It would be a full 5 years (1931) before the bouzouki would be recorded in Greece for the first time, but once it caught on it set the course for it's dominance in modern Greek music (laika--music of the people).Legendary rebetes like Markos Vamvakaris, Yiannis Papaioannou and Vasilis Tsitsanis , amongst others, helped cement the bouzouki in

Man

olis

Hio

tis

– T

he

Reb

eti

By

Dea

n P

saro

s

46

PIONEER

Man

olis

Hio

tis

– T

he

Reb

eti

By

Dea

n P

saro

s

the Greek consciousness, but it was still thought of as the lowly instrument of the rough underworld. Vasilis Tsitsanis amazing songwriting skills were extremely influential in the progression of Greek music as we know it today, by mixing the Anatolian stylings of the original rebetika with influences from Western Europe, but it was Manolis Hiotis that really brought the bouzouki into Greek mainstream society.

Manolis Hiotis’ influence on modern Greek music is incredible, and we can safely say that he bridged the gap between the old rebetika of the 20's, 30's, 40's and early 50's to the laika of today that we're all familiar with. Born in 1920 in Thessaloniki in a brothel, his father was a rebeti from Pireaus (by all accounts he was a hard man), and his mother did anything to make little Manoli happy.

He spent his youth in between Thessaloniki and Nafplio where he learned to play guitar, bouzouki and oud. By the time he was 15 he was an accomplished musician and was working professionally, he then moved to Athens at the tender age of 16 to learn to play violin. He immediately started playing and recording with big rebetes of the day such as Stratos Payioumdzis and Bayianderas, while even writing songs that went on to become big hits.

Then in the 1940's he made the first of many influential moves. The traditional bouzouki had three courses of double strings making it 6 strings all up (trichordo), but as he improved and his hands became lightning fast he felt limited with the trichordo. So he decided that to improve the bouzouki he would need to add another course of double strings making it a tetrachordo (8 strings all up). At the time it was a very controversial development with the old rebetes protesting the move, even creating a rift and dividing people into 2 groups (those for and against), but the tetrachordo was slowly adopted and are now considered the standard.

He was also the first bouzouki player to put a thin guitar strap on it to stand up while playing, (until then because of it's awkward shape it was only ever played in a seated position). Then in the 50's he made his biggest contributions to Greek music as we know it. He added pickups (just like an electric guitar) so it could be heard easier in live situations. Musically he added some Latin American influences and from that point on popular Greek music was drastically changing, and rebetika started to morph into a more acceptable form called archondorebetika and then later laika.

He didn't do it single handed, as the singing of Stelios Kazantzidis was clearly more technical than the singing style of the rebetes, this also helped a lot in the move away from rebetika towards laika. In saying that though, Hiotis influence was immense in the continously changing sounds of popu-lar Greek music. Most importantly it was his incredible technical proficiency as a musician that has made the biggest impact. His ultra clean playing and lightning fast picking hand set the standard for bouzouki players until this day. He achieved this fast playing technique by using all 4 of his fingers on the fret board, whereas everyone else still only used 3 fingers.

In the 1960's he toured the U.S.A. with his then second wife, of three, singer Mary Linda and something very significant happened. He was adored by the Greeks but also by non Greeks, and somehow the President of the time Lyndon B. Johnson heard about him and invited him to the White House to play at his birthday celebrations. The President was so impressed that he offered Manoli and his wife, Mary green cards to live and work in America.

Most impressively though it's this next story that really warms my heart. While playing in a club in Chicago around 1965, there was a young guitarist from one of the neighboring clubs that would come regularly to watch Hiotis play, it was none other than the legendary Jimi Hendrix (this was only a year before he would launch his phenomonal, but sadly too short solo career in England). In an interview with Hiotis’ then wife and touring partner, Mary

Linda she fondly remembers that Hendrix would come often to see Hiotis play and that he was blown away with his technical ability on the bouzouki. After the set, Hendrix and Hiotis would have many deep and interesting conversations, with Hendrix asking how he would do things and why he would do them. Jimi Hendrix was utterly fascinated by Hiotis’ style, and it's rumored that he was once asked by a journalist if he was the best guitarist in the world and Jimi's reply was "you think I'm the best but that's because you haven't seen this Greek called Hiotis---he's the best". Now that just may have been Jimi Hedrix's humility as they were really incomparable, as the music they played was vastly different, so you can't really say who was better but it really doesn't matter anyway. Just to know that someone as groundbreaking as Hendrix loved Hiotis playing is cool enough.

Manolis Hiotis’ contribution to popular Greek music is phenomenal. His incredible dexterity as a musician, his changing the instrument forever by adding a new course of strings and amplification. The way we view the bouzouki today is thanks to him, by building a bridge between the rebetika of old with the laika of today. He wrote up to 1500 songs and he collaborated with some of the best rebetes of the pre World War II era, and then went on to play with everyone from Kazantzidis to Theodorakis.

Whether you like his style or not his influence can't be denied. Unfortunately he died in 1970 at the very young age of 49 and so couldn't continue to innovate things, but the legacy he left behind will live on forever.

opamagazine.com.au

PIONEER


48

The Hellenic Australian Chamber of Commerce and Industry (HACCI), is an association of business and professional people of Hellenic background organised

to promote the commercial opportunities for the benefit of our members and to stimulate bilateral trade between Greece and Australia but more particularly Victoria.

Not unlike other prominent diasporic communities, one can say that the essence of Greekness is found in its diaspora (Greeks living outside of Greece). It should be no surprise, that Greek Australians are still one of the largest and prominent communities in Australia. For 3000 years, the Greek diaspora has expressed itself as entrepreneurs, scientists, men and women of letters and the arts. Odyssean passion for travel and other circumstances such as war and poverty, individual search for enrichment and progress, have melded to make the Greek diaspora one of the most enduring aspects of Hellenism. Throughout history, important centres of Greek culture were always outside of Greece; Alexandria and Syracuse in the ancient past; Constantinople and Smyrni in the Byzantium; Vienna and London in the 18th and 19th centuries and of course Melbourne, Chicago and New York over the past two centuries. There would be no ancient or modern Greece without the diaspora.

Those of us, who were raised by first generation migrant parents and grandparents, have an intimate understanding of what it means to be Hellenes. A generation of migrants who after settling in Australia, worked tirelessly to preserve the Hellenic language, culture, religion, customs and traditions. However, the future generations of Australian born Greeks will not have the same intimate understanding, because they will not grow up in households of migrants who grew up in the motherland. This is not all bad, it’s progress, but we need to think about the effect this might

have on future generations of Greek Australians.An unbroken line of successive generations over

thousands of years has delivered all that we know today as Greek Australians. So it is important for us to accept that the future survival and well being of Hellenism in Australia is in our hands. We are now the custodians and it is our cultural obligation to respect these customs, values and traditions and it is our responsibility to preserve them and why they must continue to be passed on from one generation to the next. This is why organisations like HACCI are pivotal to preserving our identity as Australians with a rich, diverse and proud Hellenic heritage. As custodians, the result for neglecting this obligation may be generations of cultural orphans - an indictment on today’s generations of Greek Australians.

The changes we have recently instituted at HACCI in the merging with the Hellenic Business Forum, the leadership changes seen at the Greek Orthodox Community of Melbourne and the Cypriot Community of Melbourne, the continued good work of the Pan Cretan Community and NUGAS to name a few, has reinvigorated the interest of second, third and fourth generation Greek Australians. This is a welcomed change and shows there is an undercurrent of Hellenic Australians looking to reengage with their Hellenic culture, they just want the organisations that represent them to be professional, forward thinking, engaging and relevant to the changing needs of the current generations of Greek Australians.

I firmly believe that this is an opportune moment in time where it is possible to be the first generation of Greek Australians who harness the power of unity. HACCI wants to consolidate and

NICHOLAS MYLONAS - HACCI PRESIDENT

unite our collective influence so that we can harness our strength through unity. We have an obligation to work as an alliance of organisations united to augment our capacity to service the needs of our community of Hellenic Australians who deserve to have a voice, but it will only ever be heard with the credibility it deserves if we build alliances with one another and work together.

Since our launch in June last year as a unified HACCI, we have established an office at 280 William Street alongside the Hellenic Museum; we have launched the new HACCI Herald quarterly newsletter; we have established the HACCI Internship Program designed to provide mentoring and career opportunities for our youth; and through the support of Melbourne restaurant identity George Sykiotis and celebrity chef George Calombaris, we are able to host the monthly HACCI VIP Luncheons at the Press Club in Melbourne, this gives HACCI the opportunity to engage and lobby with politicians and other community leaders. On Melbourne Cup Eve, we hosted our gala event for 2010, which saw the resurrection of the HACCI Excellence Awards. This symbolises HACCI’s continued commitment to recognising Hellenic Australians for distinction and excellence and also marked our first major event as a unified HACCI.

HACCI is a non-profit organisation and sustains itself through the efforts of volunteers and their ability to drive the organisation forward. Without funding and the benevolence of a few and membership, it is impossible to harness our true potential. With this in mind, we acknowledge the enormous value of our Corporate Partnership with the Bank of Cyprus and the Laiki Bank. Their support will assist HACCI to deliver new and exciting initiatives.

There are many opportunities for people to be involved in a variety of exciting projects and initiatives and I invite the interest of volunteers as we expand the HACCI team with sub committees. This will help to ensure that we deliver more value in the immediate term and importantly, it will also help graft new people into the HACCI organisation to become the next group of HACCI leaders and this will be a measure of our success as the current leadership.

In closing, I congratulate Steve Agi for creating OPA! Magazine. If his vision for starting a quality publication that delivers stories and information about the Greek Australian lifestyle to the Australian public in a modern and relevant way is successful, then this edition will be the beginning of an important and longstanding future. We wish OPA! Magazine every success and look forward to HACCI becoming regular contributors to every OPA! edition. For more information on HACCI or to become a member

go to www.hacci.com.au

opamagazine.com.au

John Raptis: “I see the world around me as a photo”

AND SO IT BEGINS...

For John Raptis, photography was something that he became very interested in sometime in late 2003.

“At the time I was a co-director of my own multimedia company and felt that I needed a creative outlet

away from the hustle and bustle of running a business and being the creative lead at the same time.

Photography was the vehicle for that. I bought myself a point-and-shoot camera and spent every waking

moment trying to learn as much as I could even with such limited equipment. Although the intricacies of a

point-and-shoot device are incredibly limited, experimenting with that camera taught me composition and

helped me to see the world around me - almost always - as a photo.”

BIBLIO

opamagazine.com.au

JOHN RAPTIS

JAM

ES

HE

TFIE

LD, M

ETA

LLICA


Several years down the track, John pro-

gressed to fancier gear when he bought

himself a Canon DSLR camera. It was at

this point where things began to change

for him photographically, as this camera was far

more advanced than the little thing he had cut

his teeth on.

THE PHOTOPASS…

“Out of the blue, I decided one night to go and

shoot Australian Rock act The Angels. They were

playing at Melbourne's Forum Theatre and I

applied for and to my surprise, was granted my

first photopass. This was the first live gig I had

shot. Looking back, some of the photos from that

night turned out pretty good but I did learn a

valuable lesson that night... for one, I still had

inferior equipment and secondly, I learnt the cold,

hard lesson of how one should not destroy their

camera by forcing in the memory card the wrong

way. First gig and I managed to single handedly

destroy my camera.”

Still, the pain of self-inflicted mayhem on one's

camera soon passed and John had regained a

new found passion for shooting live music.

THE JOURNEY CONTINUES…

“Since that fateful night, I have shot countless of

international acts in the heavy rock genre from

Metallica, to Marilyn Manson and being on the

road with Ace Frehley of KISS for a period of two

weeks when he was touring Australia in 2010, was

absolutely mind-blowing.”

“Every show has a story to tell. Every single gig

whether big or small always leaves me with an

impression and if I can come away with a few

good photos and a story to tell afterwards, then

I am pleased beyond punch!”

AND HERE WE ARE…

“After shooting so many gigs, I decided it was time

to put together an exhibition. It is a brave step for

me as I'm usually not very good around people I

don't know as it takes a long time for me to come

out of my shell. So whilst I am busy preparing for

the exhibition, I am realising just how monumental

and expensive it is to put together.”

Needing to generate some funds to help with the

vast expenses of exhibition, John decided to

design a limited edition hardback book to help

create some interest and income. Again, this

proved to be an expensive process but the

response by all who have seen the book has

been overwhelmingly positive.

opamagazine.com.au

“At this point in time, I am hoping that the exhibition takes

place in Melbourne in June sometime, depending on

schedules, sponsorship and securing a gallery space.”

For John Raptis It is all coming together slowly but each

and every day sees him one step closer to the final goal...

the 'Three Songs, No Flash' exhibition dream, becoming a

reality.

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When is a flat tyre more than a flat tyre? When it’s in Greece, of course. TAXIDI

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How Many Greeks Does it Take to Change a Flat Tire? By Matt Barrett

I am convinced that there is a concrete bunker somewhere in Athens, where the sharpest minds in Greece sit with the most high tech computers, plugged into every aspect of life in the country, from

the traffic signals, to the ferry schedules, to what kind of ouzo is carried at the local kafeneons. Their job is to make sure nothing works correctly so that any small problem metastasizes into a major catastrophe one step at a time.

There is a new ferry from Sigri to Lavrion that leaves at 1am on Monday morning and arrives in Lavrion at 8:30am which would be perfect for me because I have to go to Lavrion to catch the ferry to Kea. Except that the ferry to Kea leaves at 8:30am which gives me enough time to watch it sail out of the harbor while I sail in. Couldn’t somebody looking at the schedule see that if you overlapped these boats so that the Kea ferry left at 9am, people going from one boat would have time to buy their tickets and get on the other boat? Anyone who has tried to make this kind of

connection has run into a similar situation. For example there are five ferries a week from island A to island B and four of the five days they get to island B twenty minutes after the ferry that goes to island C leaves. But one day a week the ferry from island A to island B leaves an hour early which gives you enough time to catch the island C ferry. Except that is the one day of the week that the island C ferry does not run.

Anyway the Sigri-Lavrion-Kea non-connection is a moot point since the ferry is usually late anyway. But fate had other plans for me and I was not destined to even attempt the connection. I got a flat tire.

I know what you are thinking. A flat tire? Big deal. You just change it. But this was no ordinary flat tire. First of all let me tell you that right now, the village of Vatoussa and many other villages on the island of Lesvos are undergoing a massive water and sewer project that

will connect every home and building on the island to one system. It’s a project that was funded by the EU and apparently if they don’t finish it by the end of the year they lose the funding. So Vatousa is one big construction site with entire roads having been turned into trenches ten feet deep. Those roads that are not completely dug up are still useable however there are smaller holes on the sides and plastic pipes, mountains of sand and cement and dust everywhere. It’s a big mess and there is an army of Albanians digging in the hot sun, laying the pipes, covering them and replacing the cobblestones on a layer of cement bought from the guy in a coma who owns the quarry I wrote about last week.

To make a long story short I was driving back from Tryphone’s Taverna in the lower platia, or what the locals call The Hani. I was a little drunk. It was my last night in Vatousa and my Albanian pal Spiro Cooper had treated me to a bottle of ouzo, while Tryphone had barbecued some provatina, which is actually old lamb, or mutton, that is a little tough but tastes like steak. Driving through the village is like an obstacle course anyway with twists and turns on streets so narrow that there is about 2 inches clearance between my mirrors and the walls and buildings, or the cars parked in any possible space they can find. There was some kind of plastic pipe sticking out of a hole in the road that I sideswiped and heard a big bang. It was a blowout. The tire had a gash four inches long. We limped to the upper platia and I put on the spare and we went home and went to bed. I was bummed. To Andrea it was just a flat tire but I know how things work in this country and this flat tire could easily snowball into a series of problems that by the time they had run their course I would have forgotten that it was a flat tire that set them off.

The next day starts with the guy at the first tire shop looking at the car and knowing that he does not carry

HOW MANY GREEKS DOES IT TAKE?

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TAXIDI

that type of tire. He tells me a place in Kaloni. They don’t have it either. There is a huge Bridgestone shop on the outskirts of Mytilini and since the tires are Bridgestone, on a Suzuki Grande Vitara, one of the most popular cars in Greece, they will surely have it. Nope. We find another place right at the entrance to Mytilini and he doesn’t have them. We ask where the Suzuki dealership is. “Don’t bother. They won’t have it either. They get all their tires from me.” The guy says. We ask him to write down the tire number so we can call Andrea’s father in Athens and he can call the Suzuki dealer and have it on hand when we arrive on the ferry to Pireaus the next morning. But when we try to call her Dad, the Greek cell phone gets captured by the Turkish system and we can not get through. Finally we get through and give him the number the guy had given us. Five minutes later he calls back to say they need another number. So we look at the tire and there are about fifty different numbers and we have no idea which ones he wants so we write them all down. TurkCell gets control of our phones again so we go to Agios Isidoros beach where it is shady and there is a taverna, only to find that not only is there no TurkCell but now there is no Greek reception either. But Andrea’s dad does not hear very well so the thought of reading a list of numbers and letters with him not being able to hear the difference between F and S or C and T or 8 and A has got Andrea in a state of complete agitation even before the call is attempted. So I put all the numbers into an SMS message that I will send to her father when we get within range of a cell tower. Only I don’t know how to save the message because it is not one of the options on my phone. Luckily we have teenagers with us and Amarandi’s friend Natalie figures it out and we drive to Mytilini where I am able to send the message. It doesn’t matter because I send

the message at 4:30 and the Suzuki dealer closed at 4. We would have to stay in Athens tomorrow night.

I should mention that the spare, even though it looks remarkably like the other tires, has a big red 80 with a circle around it which Andrea thinks means it is only good for 80 kilometers, which is about the distance from Vatousa to Mytilini. What happens after 80 kilometers? Does it automatically go flat? We don’t know and we don’t want to find out. But it adds to the stress. Why can’t they put a normal tire as a spare? Why do they have to put some kind of special tire that implodes or locks up after 80 kilometers? To punish or teach a lesson to the type of people who are so slack that they would just drive around without a spare rather than take the time to replace it? It is not fair because I am not one of them and I just happen to be at least 80 kilometers and one 12 hour ferry trip from the closest tire that fits my car. What if it locks up on the ferry and everyone behind me is stuck, honking and yelling at me because they can’t get off the boat because the stupid American drove more than 80 kilometers on a spare tire? (It turns out that it means you can’t drive over 80 kilometers per hour)

The next day to avoid any foul ups I drive to the Suzuki dealer on the way to our apartment from the ferry so he can choose the number he wants. He says he will call when he gets the tire. We drive to the garage where I kept my car this year. I had told them earlier that I was not going to need to park because I would spend July on the islands, so when I pull in I ask the guy if I can just pay by the day. “The boss won’t let you”, the guy tells me. I guess he is right, after all if you rent an apartment and then you go on vacation for a month you don’t tell the landlord that you are not paying for the apartment because you didn’t use it. So I pay my 170 euro a month parking fee for what would hopefully be one night, though by now I want to get my money’s

HOW MANY GREEKS DOES IT TAKE?

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TAXIDI

opamagazine.com.au

worth for the garage and don’t care if it takes a week to find the tire. At a few minutes to 4 Andrea calls Suzuki. Maybe they would have it tomorrow they say. That’s OK. We get to spend a night in our apartment and Fokionos Negri is alive with people and music. We go to Foibos and have a drink with our friends Elizabeth, Mihos and Vassilis from Fantasy and then to Rena’s for dinner and everyone is so happy to see us that I don’t care if we go to Kea or not.

At 1pm today we get the call that the tire has arrived and I drive the car to the shop and wander around the neighborhood while they replace it. The cost is 200 euros. That’s the end of the story. I think. Now it does not seem like such a big deal, unless you compare it to being in the USA and no matter what kind of tires you have or where you live you go to a shop and in twenty minutes the story is over. It does not turn

into a three day adventure involving ferry boats and cell phone messages captured by Turks, or sending coded numbers. But you never know where a story will end and how many others it will spin off. The last thing the Suzuki guy tells me when he gives me my car is that I have to replace the other three this winter. I will probably replace the spare with a real tire too.

Anyway in 45 minutes we will drive to Lavrion to get the 8pm ferry to Kea. Only we don’t know if there will be room for the car because the number for the ticket office is busy. In the meantime Andrea went shopping at the big Attika department store in Syntagma and they gave her all the wrong clothes when they bagged them, and ripped one of the blouses when they took out the thing that makes the shop-lifting alarms go off and she spent half an hour on the phone with one person after another only to

discover she can’t return them because this is the summer sales and there is a no-return policy even though they gave her all the wrong clothes. What makes it even funnier is that she went today because she was returning clothes they gave her by mistake the day before. If you saw the system they have you would laugh too. You pick out your clothes and try them on in one of the 2 dressing rooms they have for a store the size of a NY Macy’s, then you give the clothes you want to the sales girl and you go to the check-out to pay, after the salesgirl puts your clothes in a pile of clothes behind the cashier, where you have to point out the clothes that you had already picked out and hope those are the ones you tried on originally and not something somebody else tried on that happens to be the same color. It’s a great system. Courtesy of the guys in the concrete bunker somewhere in Athens.

To Andrea it was just a flat tire

but I know how things work in

this country. This flat tire could

easily snowball into a series of

problems that, by the time they

had run their course, I would

have forgotten about the flat tire

that set them off.

56

TAXIDI


A Life of Happy Accidents

DID YOU KNOW?• Greek theatre or Greek Drama is a theatrical tradition that flourished in

ancient Greece between c. 600 and c. 200 BC.

• Greek theater buildings were called a ‘theatron’

• Everyone knows Jennifer Aniston is of Greek background, but did you know that

John Aniston also known as Victor from Days of Our Lives is her father?

• ‘TROY’ the movie grossed $497,409,852 worldwide

DIASIMOS

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COSTAS KILIAS- FARKEN

BY STEVE AGI

I s it Farouk, Tony or Dave? “No it’s Costas, I hate it when people call me Con,” beams this gentle giant as we sit down at local café, Continental, in trendy Albert Park, to discuss a complex individual who is not just a gifted actor, a radio presenter and father, but believe it or not also a practising barrister.

“That’s right a lawyer, not a barista!” Costas smiles when I double take on his career choice. “Not that there’s anything wrong with being a barista,” he adds.

Costas Kilias has proven that there’s a lot more to him than simply carving out a successful career in one chosen field, he is a man who seems to relish in the thrill of the chase, the rush of adrenaline that is the true hallmark of an entertainer and the commitment and dedication to knowing himself, who he is and what he is capable of. As an Australian of Greek descent, Costas remembers well what it was like growing up in a migrant family, trying to assimilate and fit in was always hard, but life is and should be always about facing challenges and rising to the occasion and that’s exactly what this man has done and continues to do every day.

“Well dad came out in 1954 as a young lad aged 22, and mum followed soon after in 1958, so they’ve been here a very long time. Dad was lucky enough to be a tradesman, skilled with his hands and so he didn’t have to end up in a factory, while mum was very well educated, having completed high school and not only being totally fluent in Greek and French, but deciding to embrace and adapt the Australian way of life too and learning and mastering the English language also.”

“So it wasn’t your traditional sort of upbringing, both mum and dad were very supportive, but not smothering, mum swore an oath as a young girl to never stifle or impede her children’s future and opportunities once she herself was not able to make the most of her opportunities back in her day and always felt like she was hard done by. She did manage to finish High School though back then, which was pretty impressive as most others barely made it through Primary School.”

Costa’s parents hail from a small but extremely well known village called, Kolindros in the northern prefecture of Greece called Pierias, which is part of southern Macedonia. With Mount Olympus, the home of the Gods to the south and it being the traditional home of Kazantzakis’ most loved character Alexis Zorbas, who was immortalised in the 1964 film by Michael Caccoyanis, Zorba the Greek, starring Anthony Quinn, Costas clearly has a quite a legacy to live up to and some amazing company that he keeps.

“I bet you didn’t know that Zorba’s real name was George, not Alexis. Kazantzakis renamed him Alexis for dramatic effect, in homage to the first and greatest internationalist, Alexander. It was a bit of tongue in check to use the diminutive name of one of the greatest people in history.”

“Another great Kolindronian, if that’s even a word, I need to mention is the well known Melbourne based cardiologist, Dr Emmanuel Manolas. An unsung hero, I felt I needed to mention Manny here as he epitomises what it is that we have been discussing, that you can achieve all you want, you can do whatever you want as long as you give it a fair dinkum go. I mean though you really give it your all, not just half heartedly but with your entire being for as long as it takes. If you know and believe in yourself you will do whatever you set your mind to.”

Costa faces these sorts of challenges everyday. He needs to continuously challenge himself and push the boundaries to be able to lead the life he does. Not just changing characters as diverse as Tony the Yugoslav in the WOGBOY movies, or Farouk in the Castle or even the Anglo-Saxon Dave in an episode of Sea-Change, which required some brave casting, but to just balance out life as a radio presenter, world football analyst and of course without giving up his day job as a successful barrister.

“It’s all about compartments and switches,” he explains. “Knowing who you are and when to turn one compartment off and another on. It’s not unusual to be in court in the morning for a very serious matter, on the radio early afternoon, on set for rehearsals later in the day

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DIASIMOS

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followed by dinner with friends and family in the evening. At each of those events I am a different person, but I am completely that person at that time. Each situation and each role has my complete attention and focus. That is the great synergy about what I do. I sell myself, be it to an audience or a jury, I immerse myself totally in what I do and ask the audience to trust and believe in me. I can only do this if I totally believe myself, so I know my limits and hope that each and every time I enter a court room, or grab a microphone or jump in front of an audience or even spend time with family and friends, that they feel what I feel and believe in me totally too.”

To achieve so much and to live every day with such passion is quite a fete in itself, especially given the banality and often mundane existence that many people live these days. Costa is definitely a breath of fresh air, to say the least. But what is it that drives him, that motivates him, that pushes him to achieve so much? For Costa it’s all about conquering himself and that “moment” as he

calls it; he explains.“It all began in Greek School, when I was

very young, six or seven perhaps and I was asked to recite a piece on stage at the end of year celebration. I practised and practised, learnt it by rote and even tried to add some flair and character to the piece at my mother’s prompting. Well sure enough I walked out on stage, in front of about 1200 people and I experienced that moment for the very first time. A split second, just before my performance, which went quite well I suppose, where I felt like I knew nothing, I was out of my depth and questioned my very logic for being there in that situation. The fear factor was almost immesurable. It was at this point I knew that I had to embrace this rather than run from it and use it and the thought of failure to motivate me to get through the door and see the splendour of what was on the other side. Applause, a standing ovation. I knew right then and there that I wanted to experience this feeling again, that I liked this attention and the feeling of personal conquest.

So I did everything I could to feel this way as often as I could in every day life. I knew it was not only because I gave it my all, but also because I prepared, and I only prepared so much because I gave it my all. I practiced my heart out for that recital and till this day I never attempt anything half heartedly or go into anything I do ill-prepared. In my view you need to prepare your work, then work your preperation. I use this maxim I developed everyday and have managed to instil it in the minds and hearts of my two boys, Nik and Anthony, who have both made my wife and I so proud in all they have accomplished.”

“It’s so non-Greek, in the truest sense of the term, to have that blaze’, uncaring and indifferent attitude that Greeks have become famous for. It irks me and angers me that we as a race have become this. Greeks are not this, we are a proud, logical, inquisitive and fair race, that should look back to the past and where we came from in order to move forward and become the ‘levendes’ that we were destined to be.”

Costa seems to take all the success and fame in his stride, deep down he still enjoys all that epitomises the Greek spirit and loves the freedom it affords him. Friends, family and an epicurean delight and appreciation of life. It was great to meet him, to grab a coffee with him and watch him patiently spend the time creating his own custom designed brew by requesting a long black with warm milk on the side, preferring to make his own coffee than be delivered a beverage that wasn’t to his exact specifications. This for me was a perfect example of his attention to detail, his focus, his passion, his leventia and above all his true Greekness, if that’s even a word, shining through, FARKEN

I’d like to thank Continental Café in Dundas Place ALBERT PARK for the use of their venue for this interview and photo shoot and Genovese coffee for another fine brew.

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DIASIMOS


CLUB PICS

This Cypriot is always a hit in Melbourne

DID YOU KNOW?• The word ‘tennis’ comes from the French word ‘tenez’, which means to take head, or you have

been warned; which was often a warning from the server to the receiver

• In the 19th century the game was called sphairistike from ancient Greek

meaning ‘skill at playing at ball’

• The origins of the 15, 30, and 40 scores are believed to be medieval French, with an obscure

reference to a clock face which was used on the court, with the “deuce” term introduced to

ensure players could not win by one point

O ATHLITIS

Country CyprusResidence Limassol, Cyprus

Date of birth 17 June 1985 Place of birth Paramytha, Cyprus

Height 1.83 m (6 ft)Turned pro 2003

Plays Right-handed (two-handed backhand)Career prize money $3,920,892

Career record 174-108Career titles 4

Highest ranking No. 8 (August 21, 2006)Current ranking No. 21 (January 31, 2011)

MARCOS BAGHDATIS // QUICK FACTS

Marcos Baghdatis (Μάρκος Παγδατής) is a Greek Cypriot professional tennis player who is loved by Melbourne fans of the game. He was the runner-up at the 2006 Australian Open and a semifinalist at the 2006 Wimbledon Championships and reached a career-high ATP ranking of 8 in August 2006.

He is the son of a Greek Cypriot mother and a Lebanese father.Baghdatis began playing tennis at age five with his father and brothers. Apart from tennis he also enjoys playing and watching football, and is a supporter of Apollon Limassol in Cyprus.

In 2006, Baghdatis received an exemption from the otherwise mandatory Greek Cypriot national service so that he could concen-trate instead on playing tennis. Had he not been exempted, he would have been required to serve 24 months in the military, as is required of all Greek Cypriot males upon reaching 18 years of age.

He also received the honor as the 2005 Cyprus Male Athlete of the Year for his accomplishments, which is indicative of just how highly regarded he is in his homeland.

He is amazingly popular when he plays the Australian Open with the local Melbourne crowd cheering him on and making him feel right at home, which he always does, citing local Melbourne eatery, the iconic Stalactites in Melbourne’s CBD, as one of his favorite eateries anywhere in the world.

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O ATHLITIS

Obitiuntisqui ut dolupti bus-cipsam delitaepudis estium nonsedi gnatur mo magni se net, sumque volupitaes volum natur sequoditas nis aut ut am dolorer oremolu pictur aliqui rehendame conseque latios andi re voluptur, nobis pore-hent, quis ex experrum repro velent et andenientis aces eos mo bea ilit omnime sum restem ut autemporum facesto corpor re et atemquos expedit asper-spero verspienda nonseque pra nonsequiat.

“Baghdatis began play-

ing tennis at age five with

his father and brothers.”

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O ATHLITIS


ACADEMIA

DOUBLE CELEBRATION

March 25th

ACADEMIA

ACADEMIA

The celebration of Greek Independence Day on March 25th draws inspiration from and coincides with, one of the

holiest days of the Greek Orthodox Christian Calendar, the Annunciation of the Theotokos.

On this day Christian tradition states that the Archangel Gabriel announced to Mary that she would bear a child. The virgin birth of our Lord and Savior Jesus Christ, exactly 9 months before Christmas.

It was on this day also, in 1821 that Bishop Germanos of Patras seized the opportunity by raising the Greek flag at the Monastery of Agia Lavra in Peloponnese, in an act of defiance against the Turks and marked the beginning of the War of Independence, which lasted 9 years.

Cries of, Zito H Ellas and Eleftheria H Thanatos, can still be heard today.

These freedom fighters, or ‘klephts’ as they were called, of Greece sacrificed much for their country, sometimes even their very lives as heroes and martyrs. Names like, Kolokotronis, Nikitara, Karaiskakis, Bouboulina, and Mpotsaris are some of the heroes of the revolution.The struggle for independence raged on and was supported abroad by intellectuals of the day. In addition to the Secret Society of Friends (Filiki Etaeria) and the Sacred Band (Ieros Lohos) prominent world figures including Lord Byron of England, Daniel Webster and Dr. Samuel Gridly Howe of the United States raised the interest level among Europeans and Americans to a point where globally there were alarm bells ringing at the treatment of an entire race at the hands of the Ottoman Empire.

After centuries of unsuccessful uprisings by the Greeks and the failure of the Ottoman Empire to assimilate and convert them, the War of Independence which began in 1821 rising up against 400 years of occupation and oppression by the Ottoman Turks, led to the eventual freedom from their oppressor and a new page in Greek history.

The Turkish occupation of Greece began in 1453 with the fall of Constantinople (currently referred to as Istanbul). All true and faithful Hellenes living in their occupied homeland reacted to the Turkish oppression and resisted the attempts to deprive the Greeks of their heritage, their freedom and their religion. During the dark years of the Ottoman occupation, thousands were killed and tortured for attending church or teaching their children culture, history and language. It was the Greek Orthodox Church that helped to retain their very identity by the institution of Crypha Scholia (Hidden Schools), and it is because of the bravery and strength of our forefathers that we have the freedom and liberties today that we take for granted.

The symbolism of what occurred on this day then is directly related to an event which happened in a far away land, hundreds of years earlier to a young woman. It is the celebration of the Annunciation or Evangelismos to the Theotokos, the virgin Mary.

According to the Gospel of Luke 1:26-38, the Archangel Gabriel appeared to the Virgin Mary to announce to her that she would conceive and bear a son, even though she "knew no man." According to holy tradition Mary lived with her parents, when she was only fifteen she was visited by the Archangel Gabriel.

The date to celebrate this event, was chosen by the Church Fathers to be exactly nine months ahead of the Nativity of Our Lord, asserting that Christ was conceived in perfection at that time "of the Holy Spirit and the Virgin Mary," as stated in the Nicene Creed.

Many men and women in Greece are named for this event, names like Evangelos and Evangelia are very common and celebrate their name day on this date. It is also one of only two days during Lent, the other being Palm Sunday, when fish is permitted to be eaten, relaxing the strictest fast of the Orthodox Church, ever so slightly out of respect for this joyous occasion.

This is one of the holiest days of the Christian Calendar and it was only apt that it also became one of the most sacred days in the secular calendar in the double commemoration which is the reason that we celebrate and focus on March 25th as a key date in Greek history and culture.

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ACADEMIA

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Bringing young Greek Australians Closer to

Greece!

Principal: Constantine Roubos B.DSc, B.Ed.

ΠΥΘΑΓΟΡΑΣPYTHAGORAS

GREEK SCHOOLS

1996

8

Classes held at:

Preston Girls Sec. CollegeCooma Str,PRESTON4.30 p.m. - 8.00 p.m.

Glen Waverley Sec. CollegeO’Sullivan Rd, GLEN WAVERLEY4.30 p.m. - 7.30 p.m.

Montague ContinuingEducation Centre100 Montague St, SOUTH MELBOURNE4.30pm - 8.00pm

Elwood Sec. CollegeGlenhuntly Rd, ELWOOD9.00 a.m. - 1.00 p.m.

Shelford Girls Grammar3 Hood Crescent CAULFIELD2.30 p.m. - 6.30 p.m.

PYTHAGORAS GREEK SCHOOLSBOX 49168 MARTIN ST, BRIGHTON VIC 3186Mob: 0417 393 049Email: [email protected]

Preschool classesavailable at SHELFORD

Girls Grammar Caulfield

DID YOU KNOW?The Greek flag was created during

the revolution against the Ottoman

Empire in 1821 and has not changed

since. The white cross in the upper

left hand corner covering one quar-

ter of the flag represents the signifi-

cance of the Greek Orthodox Church

and Christianity in the formation of

the Hellenic Nation. The blue and

white alternating stripes represent

the sea and the glorious waves of

the Aegean. According to legend,

the Goddess of Beauty Aphrodite

emerged from these waves to bless

the Greeks. There are nine stripes

representing each letter of the Greek

word for freedom, Eleftheria.

FACT:

ACADEMIA

Bringing young Greek Australians Closer to

Greece!

Principal: Constantine Roubos B.DSc, B.Ed.

ΠΥΘΑΓΟΡΑΣPYTHAGORAS

GREEK SCHOOLS

1996

8

Classes held at:

Preston Girls Sec. CollegeCooma Str,PRESTON4.30 p.m. - 8.00 p.m.

Glen Waverley Sec. CollegeO’Sullivan Rd, GLEN WAVERLEY4.30 p.m. - 7.30 p.m.

Montague ContinuingEducation Centre100 Montague St, SOUTH MELBOURNE4.30pm - 8.00pm

Elwood Sec. CollegeGlenhuntly Rd, ELWOOD9.00 a.m. - 1.00 p.m.

Shelford Girls Grammar3 Hood Crescent CAULFIELD2.30 p.m. - 6.30 p.m.

PYTHAGORAS GREEK SCHOOLSBOX 49168 MARTIN ST, BRIGHTON VIC 3186Mob: 0417 393 049Email: [email protected]

Preschool classesavailable at SHELFORD

Girls Grammar Caulfield


CLUB PICS

Oils Ain’t Oils.

DID YOU KNOW?• Olives are fruits, grown on the olive tree, olea europaea.

• Olive trees have been cultivated for thousands of years, and were already discovered during biblical times.

Once picked from the tree, the olive is extremely bitter, and virtually inedible. Prior to eating, olives are typically

cured, either in brine, water or in oil.

• A tablespoon of olive oil contains 120 calories, 14 grams of fat, and no cholesterol. Seventy seven percent (77%)

of the fat in olive oil is monounsaturated, and nine percent (9%) is polyunsaturated fat; fourteen percent (14%)

is vegetable-derived saturated fat. Virgin olive oils also contain the antioxidants beta-carotene and Vitamin E,

as well as the phenolic compounds tyrosol and hydroxytyrosol.

GNOMI

ADD COLON

Deuteronomy 28:40 “Thou shalt have olive trees throughout all thy coasts, but thou shalt not anoint thyself with the oil; for

thine olive shall cast his fruit”.Was God’s command meant for Greece? I would like to claim so

and I am sure many of you will agree, while suspecting that some of our Levantine neighbours might disagree.

Many books have been written, many thoughts have been published and many writers, poets and scholars have been preoccu-pied with this subject, the olive tree, and the world has millions of experts as it has millions of souls that enjoy it is fruit daily, Olive Oil.

Then there are the Greeks, the guardians of God’s gift to humanity appointed directly by the Almighty, as I would like to think, but we may not always know it. We guess it though and secretly inside us an ancient voice says to every single one of us, that “You are an olive tree yourself and your soul is as immortal as the ancient Gift”.

The Olive Tree, it is "the tree that feeds the children" according to Sophocles and it is the centre of our Greek nature, culture and our long history; as the olive oil still is and has always been the main component of the traditional Hellenic – Mediterranean diet.

Please allow me, over the next few of issues of OPA! Magazine to share with you my thoughts and my interpretation on what all sorts of experts have not been able to agree upon for centuries; who were first and who is the best. And I suspect that there might never be an agreement as the history of the olive tree and its fruit the olive and its nectar, the olive oil, is open to many claims.

As Homer said “Olive Oil is liquid gold.” This fact will ensure that this issue will not easily rest. The ancient poet of the Odyssey and Iliad was also a financial forecaster as even today, this is still the case.Moving forward I will present to you some very interesting facts,

figures and data regarding the commercial aspect of Greek Olive Oil and the industry in general, but for now come with me to 60,000 years

ago and fly over the beautiful island of Thira, Santorini. Amongst fumes and steam from the many volcanoes and an Aegean sea that is a small lake or rather an Archipelagos; where ancient Olive Trees grace the hilly slopes.

Genesis 8:11: “And the dove came in to him in the evening; and in her mouth was an olive leaf plucked off, so Noah knew that the waters were abated from off the earth”.

Many around the Mediterranean Sea would claim that olive tree as theirs. But we will try to explain the truth.

So who am I? Indulge me please and allow me to temporar-ily proclaim myself as an olive oil expert, who has no formal qualifications other than the one given to all Cretans first and the Greeks thereafter. The average Cretan consumes 34 litres of Olive Oil a year, the average Greek 26 to be followed by the Spanish with 13 and the Italians who consume 12. The Greeks consume 75% of their total own olive oil production, which in 2011 will near 400,000 tones. So please afford me temporarily the expert title and I invite you to also join me in that recognition.

Just to qualify also, I must apologise in advance, to many for reporting their thoughts, feelings, studies, publications and knowledge on the subject matter without asking them, it would be difficult to ask millions.

Mythology tells us that Zeus asked his sons and daughters to claim Attica by giving its people the most precious gift.

Athena struck the earth with her spear and an olive tree appeared. Poseidon, who gave them a horse to be used in war, lost the contest.

This site became Athens, the capital city of Greece which was then named in the Goddess’ honour. It is said Athena’s olive tree is still at the sacred site of the Acropolis looking over all of the Greeks for thousands of years. It is so sacred that when the Persians destroyed Athens and the sacred tree was burned to the ground it grew again

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from the ashes, giving it the legend of an immortal gift.Olive trees were found in the Cretan “Megalonisos” since

the ancient times. The oldest olive tree, 5,000 years old, is in “Pano Vouves” in “Kolibari, Chania. While the average life expectancy of an olive tree is 300-600 years this “tsounati” olive tree which has a 12.5 meter perimeter and 4.5 meter diameter and still produces great olives, is 5,000 years old. The locals believe that the modern Olive Tree originated from their island and evidence points to that being a fact. No one has ever refuted it!

The first organised cultivation of the Olive Tree started in Minoan Crete as far back as 3600 BC. Historical evidence shows that the Minoan wealth was based on the trade of olive oil and that the King actively encouraged his subjects to plant more trees so as to strengthen the island’s economy and its dominance over the rest of the Greeks.

My family owns a small grove in “Komos”, near Matala in Southern Crete’s Messara valley. This coastal Minoan site had significant depositories of oil jars which go back to 1600BC, indicating the importance of the olive oil trade. The olive oil was already liquid gold, ages before fuel oil became known as black gold.

Our Minoan ancestors used olive oil in their daily lives. The impressive discovery of untouched olives, preserved at the bottom of a water cistern at the Minoan Palace of “Kato Zakros” proves that the Minoans knew well how to cultivate and harvest the olives. They used it as food, cleanser instead of soap, as the base for scents and ointments, as medicine, in tanning, for lighting and to also protect delicate surfaces. Ancient olive presses made of stone have been found in many locations. The one in “Vathypetro” near “Archanes” is the oldest in Europe. The Minoans stored their olive oil in large “pitharia” like those not only found in the West Magazines of the Minoan Palace of Knossos, but also in my father’s “kelariko”. Not as old and not as big as the 250,000 kilo ones at the Knossos Palace, but we still store this liquid gold the same way as our ancient ancestors did back then.

Until 1500 B.C. other than in Crete, Mycenae in mainland Greece was the area most heavily cultivated. Excavations showed that in Mycenae the aromatic herbs and spices such as sesame, mint and sage among others were added to the olive oil in the preparation of medicinal ointments.

The olive tree has always been an important symbol for the ancient Greeks. It was connected to their diet, religion and to their art and was considered a symbol of peace, wisdom and victory. That is why the winners of the Olympic Games were crowned with a wreath of wild olive, the cotinus. The oil was used for oiling the athletes’ bodies before exercise in the gymnasium and at the games. The olive oil was also the winner’s prize.

The city of Athens needed about 70,000 kilos of oil to reward the winners of the Panathenian Games, which were held every four years. The winner’s prize varied according to the event. The best runner received 70 amphorae, or 2,500 kilos of olive oil, while the chariot-race winner got double that, about 5,000 kilos. These prizes were extremely valuable if you consider that a day’s wages for an Athenian craftsman was 1 Attic drachma, the equivalent of 3 kilos of olive oil. That was the price of common oil, but the winner’s oil was much better quality and more

expensive. Olive oil was also used differently according to social status. Poor people, for instance, did not consume olive oil but the rich were able to use olive oil in cooking, cleaning their bodies and for lighting. Olive oil was also a valuable medicine in the hands of the ancient Greek doctors. Hippocrates mentions 60 different conditions which could be treated with it, such as skin conditions, wounds, burns, gynaecological ailments, ear infections and many others.

The olive oil was also used to prepare the dead. Women washed the body and anointed it with olive oil. Oil, wine, honey and other products were offered to the dead and often they are found in the gravesides.

Olive trees were so sacred that those who cut one down were without fail condemned to death or exile. The ancient Greeks had built advanced ships for the sole purpose of transporting olive oil from Greece to trading posts around the Mediterranean, the pre-cursor to the modern day tanker.

The Greeks, through their colonies and their armies and later the conquests of Alexander the Great spread the art of Olive Oil cultivation from Crete to Syria, Cyprus and Egypt. The more adventurous among them began moving out and founding Greek colonies in Sicily, southern France, and the west coast of Spain as early as 800 BC. Other émigrés were east, reaching the shores of the Black Sea. Everywhere they went, they took their beloved olive trees with them.

The Romans encouraged the planting of the olive tree in the entire Mediterranean basin and according to the historian Pliny, Italy had olive oil by the first century AD. The Romans copied many of the Greek practices and as they developed their empire they also expanded the olive cultivation that the Greeks had started. At first they did not cultivate olive trees in Italy itself but relied on producers in provinces like Spain, thus increasing their olive oil trade with the conquered regions of the Roman Empire. After conquering the whole of the Mediterranean and eliminating Greek dominance, the Romans began cultivating the olive tree in Italy.

The words used for olives and olive oil in modern languages are found in the ancient world. Where trees were brought by Greeks, the olive tree was called by the Greek term elaia, today elia and the olive oil was called elaioladho. The Latin word oleum is a corruption of elaia. Olea in turn migrated into the other languages, so that even the English word oil reflects that.

Where the olive followed Phoenician trading routes, words that stem from the Semitic word for olive, zeit, are common: sait, taiti, even tat in Egypt. It is zeittun in Arabic. Further west in Morocco,

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the olive oil was also known by one of these Semitic variants. The Moors in their 7th century conquest of Iberia and centuries-long occupation of Spain introduced the Arabic term that remains in modern Spanish: olive oil is called aceite.

The olive-harvesting knowledge of the ancients was incredibly advanced for its time and it was often aided by astronomy and used to predict poor harvests. Thales of Miletus used his astronomical observations to predict an excellent harvest for 596 BC. He immediately established many new oil-presses on Chios and Melos, making the islands’ inhabitants rich in a year. Democritus also studied the relationship between good harvests and the positions of the stars.

Olives in antiquity were usually gathered by beating the tree with rods, although ancient authors condemned this practice. Pliny recommends: “Do not shake and beat your trees. Gathering by hand each year ensures a good harvest.”

Dealing in olive oil was the backbone of the import-export trade in the ancient world. Merchants came from the Middle and Far East to the Mediterranean basin from 600 BC onwards. The Scythians of the southern steppes of Russia came to replenish stocks of olive oil at the prosperous Greek trading posts of the Black Sea which later became Romania. With the fall of the Roman Empire in the fifth century and the Barbarian invasion, olive cultivation declined for almost a millennium. But not in Greece where it still was driving the local economy. When Western Europe entered the Dark Ages the olive oil production persisted in the Eastern Roman empire, Byzantium.

With recurring invasions by various Christian armies and later the Ottoman conquests, the cultivation of the humble olive, remained and continues to be an important activity in the land that today is the Hellenic Republic, the home of the ancient Greeks and their philosophy, medicine, the arts, the Olympic Games and Olive Oil.

“Like the olive tree I am rooted here,

and with my pipe’s refrain I make the breezes faint.”

- Kostas Palamas.

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DOLLARS&SENSE

G lobally, the Bank of Cyprus employs over 12,000 people and is the largest bank in Cyprus, with 143 branches,

where it was established almost 112 years ago. With a presence in the UK for over 50 years and in many other parts of the world the bank’s conservative and prudent moves in the market have seen it perform well and grow, even during the global financial crisis, with over 575 branches worldwide, and growing. When people hear about Bank of Cyprus the responses are quite varied. For a small, but growing customer base it is the bank where you are known by your name and the service levels are outstanding. For those involved in Greek community life, they know the Bank of Cyprus Australia as a great supporter of anything Greek. Most recently, after the sale of the Laiki Bank, Bank of Cyprus Australia

remains the only Hellenic bank in Australia which is growing from strength to strength.

“A lot of Australians have never heard of us, but we are well established within the Hellenic Community which we came here to serve ten years ago” says Zac Vlahandonis who currently heads the bank’s Marketing.

“As time goes on and people visit our branches or hear about us, we are getting bigger. We have almost doubled in size in the space of two years and are steadily expanding around Australia as we achieve continued success”.

An independent customer satisfaction survey the Bank of Cyprus Australia undertook came back saying all the right things.

“Our customer’s satisfaction levels are not just miles head than the majors, but even surpassed the “small bank” average which include credit unions and other smaller financial institutions”.

“The average overall satisfaction with major banks sits at around 57% while our average is 75%” - Ipsos Eureka Research Report 2010

At the Bank of Cyprus Australia, there is a high priority on a transparent corporate governance structure that underpins the entire organisational culture and values, which include:

WISDOM – that comes from over 100 years of experience with a modern, progressive outlook. COMMUNITY – schemes and support are expressed through key sponsorship arrangements, reflecting a strong sense of community and social responsibility.

GENEROSITY AND HOSPITABILITY – are hallmarks of the Bank of Cyprus Australia and staff always go out of their way to make customers feel welcome and comfortable. STRENGTH AND RELIABILITY – means they are someone you can bank on, pardon the pun. A solid financial institution with a strong capital and liquidity position and high credit ratings.

ACCESSIBILITY- with well positioned branches and staff who are approachable and always accessible, offering a true relationship based service.

The Bank of Cyprus Australia cares about a lot more than just profits and an important part of their business is good corporate citizenship. In fact, one of their key objectives is to give back to the Greek Australian community that supports them and has made them feel so welcome, so over the years, they have developed a diverse community engagement program that has included sponsorships and assistance programs for a range of community groups, sporting associations, hospitals and educational institutions. All in the name of community relations

Additionally, the Bank of Cyprus Australia Foundation was established in 2009 to support people in the community who experience disadvantage.

Be it with their sporting sponsorships, by supporting things like soccer at a local level, which underpins their interest and involvement and support of the world game.

Community Festivals are a big part of the Bank of Cyprus Australia’s growing list of activities in recent years. They have been a proud sponsor and supporter of many community festivals throughout Australia, including Melbourne’s Antipodes Festival, the Sydney Greek Festival, Adelaide’s Glendi, the Greek Orthodox Archdiocese Christmas Carols (Kalanta), the ‘Blessing of the Waters’ and the Cyprus Wine Festival. Not to mention their continued support for schools including special financial offers for different school communities across Australia, particularly those that promote Hellenic culture and language.

As the naming rights sponsor of the Greek Film Festival, the Bank of Cyprus Australia help to bring internationally acclaimed Greek films to Australian screens. It is a key relationship and a continued passion of the theirs.

As well as community and the arts, the Bank of Cyprus proudly supports the Hellenic Chamber of Commerce and Industry (HACCI), and has done so for many years and now are the major sponsor of the annual HACCI

Bank of Cyprus Australia Managing Director - Mr. George Tacticos

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Business Excellence Awards. These awards recognise manufacturing, non-manufacturing and young achievements. Their continued support and sponsorship has also extended to several of the Chamber's Economic Forums, which attract international and local guest speakers.

Melbourne’s Hellenic Museum provides visitors with the opportunity to explore Hellenic history, culture and the arts, and it is with great pride and patriotism that the Bank of Cyprus Australia supports this not-for-profit organiza-tion, as a corporate patron, contributing to this important facility by helping to bring its full range of exhibitions and programs to the public. BANK OF CYPRUS AUSTRALIA FOUNDATIONSince it was established, the Bank of Cyprus Australia Foundation has been very successful in raising funds for deserving causes. Each year, the Foundation supports a charity partner by covering the expenses involved in holding a major gala event. All proceeds from tickets and other fundraising initiatives go straight to the charity partner.

In 2010, $103,000 was raised for the Australian Greek Welfare Society. This money goes directly into the charity’s many programs ranging from health and wellbeing programs for the elderly, to providing emergency support and counselling services to disadvantaged youth and families.

In 2009, $100,000 was raised for Agapi

Care at an event starring Yiannis Ploutarhos, one of Greece’s most philanthropic artists, and including local entertainment. Over 150 people attended. Agapi Care provides a variety of services to people with disabilities from facilities located in Preston and Oakleigh.

At the Bank of Cyprus Australa, which now has 12 branches nationally and are looking to expand rapidly in 2011 and beyond, there are a wide range of banking services on offer. Key elements of the bank’s offering include:

Personal customer service: The Bank of Cyprus business model is based on giving the best personalised service, every time. No call centres and no long delays, just a friendly person who is part of a small team and who is there to make your banking experience less complicated and more rewarding.

Strong and secure: Like other banks, they operate under the strict regulations and monitoring processes set by the Australian Prudential Regulatory Authority and the Australian Securities and Investments Commission. Competitive interest rates and fees: Interest rates on savings, investments and loans are competitive and the bank always aims to minimise your banking costs.

Flexible range of financial products and 24/7 access: You can choose the product that best suits your needs and, with Internet Banking, you can access your funds 24 hours a day, 7

days a week, from wherever you are in the world.

Dealing with the Bank of Cyprus Australia gives you the best of both worlds. You have the advantage of working with a boutique financial service provider that can provide you with fast, flexible and responsive services. At the same time, you have confidence in knowing that they are part of a large, successful international banking group.

The goal is to make it easy for the customer to manage their money by providing them with the best possible products and services, competitive rates and convenient access to their funds.

“It is all about making sure that we continue to grow and create value for you, the customers, and to help you achieve your financial goals,” concludes Zac. The Bank of Cyprus Australia is a great al-ternative banking option. They are a young, passionate and enthusiastic team, that are focused and motivated to provide complete customer satisfaction.

Take a look at what’s on offer at the Bank of Cyprus Australia and what they can do for you, I’m sure you’ll be pleasantly surprised.

Bank of Cyprus Australia local and overseas directors at a recent bank event

For more information go to: www.bankofcyprus.com.au

PANCRETAN ASSOCIATION OF MELBOURNE AUSTRALIABy Tony Tsourdalakis - [email protected]

MESSAGEIt is with great pride, enthusiasm and excitement I welcome you all to the in-augural edition of OPA! Magazine which has been launched at the 2011 Antipodes Festival Lonsdale Street GLENDI.

The Pancretan Association of Mel-bourne – Australia is very proud to an-nounce its relationship with OPA! Maga-zine and will enhance its endeavours to promote the magazine to its members on a state level, as well as nationally to other Hellenic organisations.

We hope that this magazine which is striving to become a communication medium amongst the Hellenic Community and in particular the Cretan patria, where our younger generations, the second and third Generation will benefit with articles on our Hellenic Culture, Language and Religion.

We wish Steve Agi and his team all the best with OPA! Magazine. The Pancretan Association of Melbourne – Australia will bring you all its news and activities on a monthly basis. Happy Reading !!

ZORBA THEATRICAL PLAYThe Pancretan Association of Melbourne & The Theatrical Group of Iraklion – Crete under the auspices of the Antipo-des Festival proudly present to you the acclaimed theatre production written by Theodoros Patrikareas and directed by

PAN CRETANS

Manos Manias, based upon the novel by Nikos Kazantzakis titled “ ZORBA TEACH ME TO DANCE“. Proudly sponsored by Antenna Pacific, Nikpol, Bank of Cyprus, Global Printing, Philhellene Res-taurant, Poseidon Boats, Lazy Cat Café and Grecian Tours. HELLENIC TENNIS OPEN @ CRETAN VILLAGE The Pancretan Association of Melbourne – Australia and the Greek Orthodox Com-munity of Melbourne & Victoria is hosting the Inaugural Hellenic Tennis Open where the finest Tennis Athletes of Hellenic descent

will engage in battle and produce some of the finest Tennis in junior and senior levels. The event has been sanctioned by Tennis Victoria with a total of $ 5,000 dollars in prize money, and hosted by the Pancretan Tennis Club at its headquarters at the Cretan Village situated at 90 Cathies Lane Wantirna South. The dates of the event are Saturday 30th April and Sunday 1st May 2011. In order to register please log onto the Tennis Vitoria site at www.tennis.com.au or email us at [email protected]

DANCE & MUSIC @ CRETAN VILLAGEThe Pancretan Association of Melbourne hosts Music and Dance classes for all ages FREE for all members. Junior Classes are held every

Sunday from 12pm to 2pm by the experienced Dance Teacher Ms. Mary Vasilakis. Interme-diate Dance Classes are held every Thursday evening from 7.00pm to 8.00pm also by the Dance Teacher Ms. Mary Vasilakis. Senior Dance Classes are also held on Thursday evenings from 8.00pm to 10.00pm from the Dance Instructor Mr. Harry Binakis. Cretan Music Classes including the traditional Lyra, Violin, Lute, Guitar and Mandolin are held every Thursday at 7.00pm by the Cretan Musi-cal Artist John Pollakis. All Dance and Music classes are held at the Members Pavillion in the Cretan Village situated at 90 Cathies Lane Wantirna South. For more information call 0419856736 or email [email protected]

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“Where will I meet you? Where else!”

DID YOU KNOW?• All three directors of the Coffee Club are Greek / Australian

• Coffee is the second most traded commodity in the world, after oil.

• Coffee Club originally started in Brisbane 21 years ago

• A Coffee tree lives between 60 and 70 years

• Coffee Club have over 300 outlets in Australia, New Zealand and Thailand

• There are two main species of coffee plants, the Arabica and the Robusta

PROFIL

IKON INTERVIEW

LAZAROU JOHN

COLOSSUS COFFEE.

It’s always great to catch up with good friend and iconic coffee magnate, John Lazarou, director of ‘The Coffee Club.’ When he called and said he was coming down to Melbourne for a day or two, I couldn’t resist and had to ask, “Where will I meet you?” and giggled. “Gee you ‘re a cheeky one,” he replied between bursts of laughter. Needless to say we caught up at the Coffee Club in Prahran and rediscovered why their motto of “Good Food, Great Service and Excellent Coffee” is truer today than ever before.

“Honestly it all started with a spur of the moment idea mate. The two Emmanuels’ and I have always been great friends, and koumbari* and one night we simply decided to open a coffee shop that would serve good coffee and be open late, as we could never seem to find good cof-fee around town late at night. Being Greek that was a serious problem,” he smiles. “How many times have you found yourself wanting a coffee and a chat after a show, or after dinner or after a night out? So The Cof-fee Club was born and quickly evolved into so much more. It became the place to meet, it become a destination and an extension of our own homes.”

“The concept of The Coffee Club is merely us applying what we learnt growing up in Greek families. The way my mum used to force feed all the Aussie kids I used to bring over to play with as a kid, the attention to quality ingredients and delicious tasting food, the passion and excitement when guests would come over to make sure there was always enough on the table and some to spare. It was this sort of Hellenic hospitality that we brought with us to create The Coffee Club concept.”

“I remember as a young boy, as I’m sure we all do, feeling a little embarrassed when my non-Greek friends came over and my mum would stuff them with food and pamper them, I also remember wondering why there was little or no attention paid to me when I visited their homes. Not in a racist way, but it was just different. As proud Greek-Australians, I’m sure we all remember those awkward moments of two cultures clashing, and feeling like you were wedged right in the middle.”

BOY HOW TIMES HAVE CHANGED!

GIVE TO PEOPLE, AND IT WILL ALWAYS COME BACK TO YOU, SO YOU CAN GIVE SOME MORE


PROFIL

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IKON INTERVIEW

John explains that although hospitality wasn’t always in his blood, he always knew two things, he wanted to work with people and he wanted to succeed, whatever that meant. He explains…..

“Well firstly, let me discuss success. To clarify, it was and is not and never will be about the money. Sure we have done well, better than we ever imagined and I sometimes pinch myself to make sure I’m not dreaming. It’s amazing to think we have 300+ stores across the country and into New Zealand and Asia. We are also currently negotiating to move into the Middle East. But that’s not what success means to me. It’s an intangible, immeasurable, unexplainable personal measure of my own self achievements and lot in life. Success to me means a lot more than money and I feel I am still on a journey; every day is an opportunity to learn and grow.”

“I began working at a very young, at 11, my parents were typical immigrants who worked hard in factories and instilled a strong work ethos in me and my five siblings. I was always very passionate about life in general and trying to be good at whatever I was doing, which originally was hairdressing. Bet you didn’t know that!”

John’s right, I didn’t, he continues his story….“It was my current business partner, Emmanuel Drivas who was my own personal mentor and a big inspiration in me being so motivated and driven. To watch that man work tirelessly and so passionately was just life changing. But he had balance. His favourite saying, which I always remember and apply to my own life went something like, if you’re not successful at home you will never find success at work. This to me encapsu-lates the whole reason we have had such great success

and explains so well why there are so many great Greek- Australian success stories, which I always love to hear. It’s all about family, about the home, the ‘oiko-geneia’, work should merely be an extension of this, an overflow of the love you have at home.”

After working hard for almost a decade as Yianni at his West End hairdressing salon, Yianni’s Hair Studio, John cautiously tried his hand at the first Coffee Club in Toowoomba, the year was 1989, the rest as they say, is history….

“Oh Steve it wasn’t ever that easy and seamless. I had to fight with my parents to leave school, my parents wanted and demanded so much more from me, not to drop out in form 5 (Year 11), which is what I did. They wanted me to be a doctor or a lawyer, like every other Greek parent.

Within two years I had bought my own place, as a second year apprentice, and after a decade or so of working seven days, long and often insane hours with no holidays and battling in the world of small business, it seemed appropriate to try to move into my true calling, the world of hospitality, The Coffee Club was born, but again it was another challenge to move out of being a hairdresser and into operating a café.”

Obviously John’s parents were extremely proud of what John has achieved and accomplished over the years, that goes without saying, especially since he seems to have found success in every aspect of his life.

John feels very fortunate that he has found his true calling in The Coffee Club, it’s great to hear how work makes him feel.

“I’m very much a people person, I love being with and working with people and in this role that’s all I do. I get to not only spend time with celebrities and

famous people around the world, but I also get to meet so many great people who work for us, over 7000 in fact, then there’s the suppliers who have grown with us as we have expanded to our current size, the franchisees and of course the customers who we are continually trying to please and make feel welcome by evolving and re-inventing ourselves at every opportunity to help them feel welcome and like they are at home every time they walk through our doors.”

“ I feel I am the fortunate one in my role as head of marketing and public relations I get to be the face of The Coffee Club, I get to all of the events and mingle with so many amazing people, as an example I got to walk the Great Wall of China recently with Olivia Newton John. It is these sorts of amazing experiences and opportunities that make the whole thing so surreal, such a joy every day, but we never rest on our laurels. I’m constantly setting myself goals, both personal and business and think that the whole Greek thing is a bonus as it drives me to not only work hard and succeed, but to also enjoy the journey and life in general. It’s all about balance and feeling content.”

As far as a business model, The Coffee Club is in a unique position offering a simple and proven model of success. It has evolved and become a great way for people of all walks of life to enter the often difficult and unforgiving hospitality industry, to work with great people and to reap the benefits of the hard work, vision and planning of John, his partners and the executive team, who have streamlined and refined the model over the years to make it accessible and profitable for one and all.

“The secret is easy Steve, keep it simple and keep connected with the people. We always make sure that we are involved, from corporate events to sponsorships, it’s a big part of our lives and of who we are. We love being involved with the people and with communities, like Australia’s premier Greek Festival, the Brisbane Paniyiri, which we are major sponsors of. From part owning the Brisbane Roar Soccer Club, to local events and social groups, we always make sure we keep involved. We are also helping change children’s lives through our support of the Children’s Hospital Foundations Australia (CHFA), which is extremely important to all of us and a big part of what we do and who we are. As my yiayia* used to say, “give to people Yianni and it will always come back to you, so you can give some more,” and that’s exactly what I do and what happens, the more we give the more we get so we can give some more.”

Thank you John so much for your time, look forward to catching up again soon, where will I meet you when you’re next in town?

PROFIL

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An ‘Ouzeri’ serves much more than its name implies. Just don’t call it a ‘Greek Tavern.’ MY TRAPEZI

ALPHA OUZERI

342 Brunswick StFitzroy VIC 3065

Phone: (03) 9078 0582Open: Tue-Sun 12pm-10pm

www.alphaouzeri.com.au

MY TRAPEZI

“Attention to sourcing fresh, local and seasonal produce and focus on cooking every dish from the heart ”

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M eet Harry Tsiukardanis, the passionate owner and tireless chef at iconic Brunswick Greek Tavern, Alpha Ouzeri.

“No Stevie, not a tavern, an ouzeri. I’m from Kastoria, in northern Greece and grew up in amongst the small little eateries called ‘ouzeris’ which were all about mezedes and small tasting plates and our beloved ouzo.”

Harry reminisces and describes the beautiful days back home which he has attempted to replicate here in his beloved Brunswick

It is truly a labour of love, with a deep and profound respect not just for the quality of the food and the attention to detail, but also the personal focus and love for each and every customer, be it a couple buying a coffee, or a booking for 100 people for a private function.

In Harry’s eyes there is no difference, and in the true Hellenic spirit, hospitality is blind and plays no favourites.

His unique menu, attention to sourcing fresh, local and seasonal produce and focus on cooking every dish “from the heart,” as he explains, is what makes this place totally unique and a must for anybody looking to partake in the authentic Greek dining expe-rience.

Having worked at some of Melbourne’s most well known and loved restaurants and cafes, like Medallions, Trapezi and even at Café Di Stasio, Harry does not have a problem in identifying and applying what he has learnt and creating the quintessential dining experience. With a Greek beverage list, including wines, beers, soft drinks and of course ouzo and raki, it is a slice of traditional Greek dining in the modern Greek capital, Melbourne.

His favourite dishes are simple and rustic, reflecting his focus on fresh flavours, while his custom created ‘rakomelo’ is pure nectar of the God’s and a sure winner worth a drive through town for.

A trip to Alpha Ouzeri is well worth it, it is more like being a guest in Harry’s home, rather than a patron at a restaurant, which is what true hospitality and being Greek is all about.

INGREDIENTS:50ml RAKI – Good quality home made variety preferred1 teaspoon Honey2 whole cloves1 cinnamon stick

METHOD:Place all the ingredients into a saucepan and slowly bring to the boil,BE CAREFUL, as it may

ALphaOezeriignite into flames while “cooking.”Once boiled allow to cool briefly, then serve in a communal carafe, leaving the cloves and cinnamon with shot glasses for each person

Drink warm and enjoy – Eis Eigian! (To long life)

RAKOMELO

HARRY TSIUKARDANIS

MY TRAPEZI

Now you know where to eat..

And we’ll help youfind the best coffee.

Simply visit genovese.com.au/iphone

“When it comes to coffee we know our origins”


Three world-beating caffeinated brothers stop traffic

GRIDLOCK COFFEE @ 65 DEGREES CAFÉ

309 Exhibition StMelbourne VIC 3000

Ph: (03) 9662 1080 www.gridlockcoffee.com.au

OPEN: MON-FRI 6.30AM – 4PM

MY KAFE

Jim, Peter and Con Haralambopoulos, have a career in cafes that spans more than two decades, with a list of awards and prizes globally almost as long as their surname….

The brothers live and breathe coffee and are as passionate about their work and servicing their customers, as they are about custom designing and roasting a specialty coffee brand that is up to their exacting standards.

Enter 65 Degrees Café and their own brand of coffee, Gridlock.

Truly a unique Melbourne experience that will delight the senses and satiate even the most refined palate

Con Haralambopoulos is one of the world’s leading, recognized and most awarded baristas. He has enjoyed competing at both a national and international levels and has won a swag of awards, including the much coveted World Latte Art Championship in 2008.

His free pouring skills have impressed both cof-fee judges and aficionados across the globe and teamed with his passion for good food and customer service, his cafe customers over the years are guaranteed a super brew teamed with a beaming smile each and every time.

The brothers Haralambopoulos have come along way through the ranks of some of the most iconic cafes in Melbourne, and this is a result of hard work and pushing the boundaries, each and every day to ensure that each and every person who walks through their front door is treated with the respect and attention that sets them apart from their peers. Choosing quality coffee from around the world is what Gridlock coffee is all about, and a dedication to customer service and hospitality is what 65 Degrees Café has come to epitomize; if you get the chance, do yourself a favor and check them out, tell ‘em the-caffiend sent you. KEEP ON CAFFEINING ON… Steve Agi - thecaffiend

MY KAFE

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CLUB PICS

Yes I’m Greek, it’s short for Worstelingopoulos!

DID YOU KNOW?• Sharks may grow and use 20,000 teeth in their lifetime.

• The jellyfish are made up of over 95% water

• A Shrimp’s heart is in their heads.

• Stingrays use electric sensors to find food. This enables it to find

its prey even if it is buried in the sand.

• In Greek mythology, Odysseus, the great king of Ithaca, was killed when

his son, Telegonus, struck him using a spear tipped with the spine of a stingray.

O PSARASPAUL WORSTELING

86


Paul was born in Dandenong, Victoria and lived in Melbourne’s South East Suburbs for most of his life.

In 1990 he completed VCE at St Francis Xavier College Beaconsfield as Male Dux of his school. He then went on to complete a Four year Bachelor of Education in Physical Education Secondary teaching at Rusden teachers College.

While attending high school and University, every spare minute was spent either fishing or working at a tackle shop near his home. If Paul could not fish, he at least wanted to be able to surround himself with fishing.

In 1996 (at 22 years old) he was given the opportunity to pur-chase the tackle shop where he had worked, Tackleworld in Cran-bourne, since he was 14 and he grabbed it with both hands. Paul’s teaching career lasted just three days of emergency work after four years of study!

His media work started in his late teens with local radio up-dates on community radio 3SER. Due to their popularity he soon co-hosted a 2 hour radio program on the network, which still airs today. No longer the host, Paul still gives a weekly report on the show 15 years on.He has reported live on 3AW, ABC, 2KY and over 20 other networks nationwide and now co-hosts 3AW’s popular Friday night fishing show.

Paul’s television career started with guest appearances on Escape with ET (9) and Rex hunt Fishing Adventures (7). This led to a four year stint as Rex Hunt’s co-host, until the show ended and Paul started the popular IFISH program on the TEN network. IFISH is now in its sixth season and is regarded by many as Australia’s premier fishing program.

Paul is actively involved in the community and loves helping on Mates Day (taking disabled people who love fishing for a day on the bay) and Kids Come Try Fishing days where up to 500 young kids receive fishing tuition.

His angling accomplishments are many. Paul holds two Australian Anglers Association National Records for mako and thresher sharks and a state record for Zebra fish. He has won countless fishing competitions, but would much prefer to fish for the love of the sport, than for competition these days.

Along with his media interests, Paul still owns and operates his Tackle World Cranbourne store where he has now worked for 22 years.

He lives on the Mornington Peninsula with his wife Cristy and his boy Jet Reef. Every spare minute you will find them fishing together on Western Port or Port Phillip Bay.

PAULWORSTELING

IFISH

O PSARAS

PAUL WORSTELING IS ARGUABLY ONE OF THE MOST RECOGNISABLE FACES IN RECREATIONAL FISHING IN AUSTRALIA WITH AN UNMISTAKABLE SMILE THAT LIGHTS UP A ROOM AND A PASSION AND ENTHUSIASM FOR THE SPORT THAT IS SECOND TO NONE.

PAUL WITH SON ‘JET’

PAUL WORSTELING

OVERVIEW [FEB]Well it’s been a pretty rough ride with this crazy weather and sometimes making it hard for anglers to get out on the water. Will the weather make up its mind any time soon? Who knows, but saying that, the reports have gone off the scales. AROUND TOWNPort Phillip Bay has done what it does best. It’s shown that it’s a great place to get out and provide us with some whopping reads! I’ve been getting reports of big red specimens ranging from 4kgs going up to a whopping 7kg mark. These reports have come from a wide spread of locations, from Mornington, all the way to Werribee. That being said it in-dicates that wherever you are, you can get on your boat, head out and catch some cracker snappers. As easy as that might sound, you cannot forget the essentials of catching fish. Berleying, using the right bait and rig and tide times are some of the vital things that must always be considered.

Western Port has also shown that it is a force to be reckoned with, with it displaying that it is the place to be if you are after some fantastic King George whiting. Psarathes* have been sending countless reports of swags of whiting in the low to mid 40cm mark and one clocking a whopping length of 49cms. While solid reports are filtering in from Coronet Bay, Tooradin Channel,

Tyabb, Sommers and Quail Banks, it is the Middle Spit which took 1st place this month, with it producing the most and biggest whiting.

OUT OF TOWNTalking about whopping snapper, we’ve had reports come in from places like Port Welshpool and Arno bay with specimens coming in at a crazy 20lb and up. That truly makes our Reds look like babies.

Going on to a species we don’t have here in our town and is an icon for all Australians, the mighty Barramundi. We are fortunate to have a report come in from Kinchant Dam in Queensland which has a Barra weighing in at an enormous 30kgs and 120cm in length. Great catch guys! Reports have also been rolling in from one of the fishing capitals of Australia, Bermagui. Dolphin fish at 12kgs, yellow tail kingfish at monstrous sizes and even mighty Marlin coming in with incredible numbers.

PSARA’S LOCATION OF THE MONTH*********Port Melbourne can be a very good place to fish whether it is during the day or into the evening. Working your way from Webb Dock around past Station and Princess piers and over to St Kilda Marina there are a few

reefs scattered around and even though they are small they can be very conducive to a great days’ angling. Above is a local map of the area with some of the best spots marked. The marks from Station Pier to St Kilda Marina are in relatively shallow water, some down to 1 meter. The majority of the bottom is muddy from the Yarra around to Station Pier so there will not be a lot of Whiting due to the fact they like sandy bottoms. There are Flathead here but they taste like mud nearer the river. Good places to fish here are along the shipping channel into the deeper water but please get your boat to anchor well out of the channels because there is a huge amount of shipping traffic coming in and out of the port. Also keep a look out for ferries that shoot around here especially into the night. Having good lights at night here is a must.The fish you may encounter around here range from Whiting, Flathead, Leatherjack-et, Bream (from around the piers), Snapper and the occasional hit from Mulloway. Also if you berley up too much you will almost certainly get a Banjo and, to the other ex-treme, an Eagle Ray.

Don’t be scared to fish very shallow here, you will be amazed at the size of some of

MELBOURNE HOT SPOTS

O PSARAS

88

PRODUCTS

CATCH OF THE MONTH!Thao Makris, a PSARA, sent us this fine display of ‘smoked’ snappers and has won this month’s Catch of the Month. He fished off Carrum at about 20 Metres of water and bagged out, in around an hour. He’s preference in bait was pilchard but he also used some calamari for a couple of those specimens. GREAT JOB THAO!

BLACK MAGIC WHITING SNATCHERS Now been released after months of testing on Western Port Whiting. These rigs are hand Tied from 15lb Black Magic Fluorocarbon leader containing the famous KL 1/0 whiting hook. They are a fantastic rig that will put more whiting in your boat.

MARITEC LIP GRIPSMaritec lip grips are now available in two sizes, a 30lb and 10lb.

MARITEC tools and knives have been designed by fishing guides, pro staff and avid fishing anglers who understand that the equipment they use must be equal to the task.

Features Include:> Stainless Steel> 30kg Scale Function> Soft EVA Handle> Safety Lanyardritec lip grips are now avail able in two sizes, a 30lb and 10lb. DUEL ADAGIOThe Duel Adagio brings fish in from all directions with its three flat flashing sides. Duel has designed all Adagio lures for maximum cast ability which means you can target fish in shallow water situations. This lure creates a rolling fall action without retrieving and has a silent design.

Type: SinkingSize: 125mmWeight: 28g – 1oz

X-RAP MAGNUMSWell known as an Australian favourite when it comes to bluewater trolling, X-Rap Magnums are now available in specialised Australian bait imitations – these lure pat-terns are found nowhere else in the world! Exclusive colours include Gold Scad, Brown Squid & Red Bait; available in 10, 15, 20 & 30ft versions. On top of this, Rapala have also released an attractive Purple Mackerel which features the signature “Rapala Magnum Mackerel” design.

The massive bib diving-lip takes the X-Rap Magnum deep... unassisted. Nothing to hinder the action, just pure Rapala attrac-tion at 10-30 feet, dependent on lure size. These big-fish lures can be run up to 13 knots for game fish worldwide, and like all Rapala lures, they run perfect out of the box

MELBOURNE HOT SPOTS

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O PSARAS

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Are you a keen fisherman and want to share your

tail (sic) with OPA! Readers? Send in your bio and

cool fishing pics to: [email protected]

and you could be our ‘Psara’ for next issue!

OUR EXPERIENCE = YOUR CONFIDENCE

Est.1986

LEADING THE WAY IN ESTEEMED CAR SALES


Dream Cars, cool cars and your cars

DID YOU KNOW?• In 1924 a Ford automobile cost $265.

• The fastest time for removing a car engine, and replacing it is 42 seconds for a Ford Escort, on 21 November

1985.

• Greece ‘s road network covers 117,000 kilometres in total (mainland and islands)

• Top fuel dragsters accelerate at up to 5g from standing start. The nitromethane injection produces 6000 BHP.

• An airbag takes only 40 milliseconds to inflate after an accident.

O ODIGOS

The Lamborghini Reventón is a mid-engine sports car that debuted at the 2007 Frankfurt Motor Show.

It is the most powerful and expensive Lamborghini concept car to date, costing one million euros. . Its production is lim-ited to 20 models and they were all sold out before the cars were even made. one additional car (marked as 0/20) was also produced for the Lamborghini Museum. Each Reventón is clearly stamped with its number in the sequence of 20 between the driver’s and passenger’s seats.It’s top recorded speed was recorded in Los Angeles, California at 405 kilometres per hour. Despite the exterior being new, almost all the mechanical elements (including the engine) are sourced directly from the Murciélago LP640. According to the official press release, the Reventón exteri-or styling was inspired by the “the fastest airplanes”.To showcase this, Lamborghini staged a race between a Reventón and a

Stephan Winkelmann, President and CEO,

Automobili Lamborghini

Panavia Tornado fighter plane. The Reventón is named after a fighting bull, in line with Lamborghini tradition and logo. This particular bull, raised by the Don Heriberto Rodríguez family, was best known for killing famed Mexican bullfighter Félix Guzmán in 1943. Reventón literally means “explosion” or “burst” in Spanish. In the vernacular, it is also used to define a very large party or a night in town. In automotive terms, it means “blowout, flat tire”. When it was used as the name of a bull, however, it was intended to be interpreted as an adjective, a quality or property of that bull in particular. In this last sense, Re-

ventón means “he who seems to be about to burst” and that’s exactly what this model is set to do.

VEHICLE TYPE: two door coupe, production car (limited to 20) PRICE: ~1,000,000 Euros CONFIGURATION: Mid Engine/AWD ENGINE: V12 DISPLACEMENT: 6496 cc TRANSMISSION: E-Gear/6-speed manual HORSEPOWER: 650 bhp at 8000 rpm TORQUE: 487 lb-ft at 6000 rpm WIDTH: 81.0 in LENGTH: 185.0 in HEIGHT: 44.7 in WEIGHT: 3670 lbs 0-60 MPH: 3.3 secs

SPECIFICATIONS

O ODIGOS DREAM

92

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O ODIGOS YOURS

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It was filthy when I bought it but I knew it had some potential, it had only 48,000kms. it had all the options; sunroof, leather/suede interior, premium sound, FPV steering wheel. Best thing I liked about the car was the auto, which was a C9 3 speed. The engine had also been rebuilt recently by HPF and only had a few thousand km's on it. It had minor mods when I bought it, Bosch 42LB injectors, upgraded valve springs, 3.5" split dump pipe, intercooler and a custom CAI. The old owner told me it made close to 300rwkw, but it didn't feel like it. The car went ok but I knew it could be a lot better. Then, driving along one day, I heard a big BANG from the rear end.First thought: "Ahh what now?" So I drive the car home slowly. The next day I jack it up and have a look for anything wrong - it had com-pletely ripped out the centre diff bush, and the big bolt had actually snapped inside the diff. So I got to work, all rear bushes replaced with polyure-thane units. Now that the car was going again, I needed music. The old owner had subs and amps in the car and had taken them out when I bought them because I didn't want them, so I had no music in the car. All the wiring was a big mess, none of the speakers were working, etc. I took the car to my mate at JB Hi-Fi and showed him the mess, he agreed, in his expert opinion - it was a mess! On his recommenda-tion I settled with an Alpine head unit, MB Quart speakers, JL Audio amp and a 13.5" JL Audio subwoofer. I left it with them to install it, came back the next day to pick the car up and the guy who installed it said the car was a nightmare. Felt sorry for him but it's his job I guess. So all new wiring, system installed, and the battery put in the boot, it was looking much better, and it sounded AWESOME.

Now it was time to get it tuned! I had a set of Siemen Deka 60LB injectors so I got them fitted, also had a

walbro intank pump fitted and had the car re-tuned. It was only making 255rwkw before, expecting over 300rwkw

after the injectors and the retune it only made 282rwkw on 12psi. Tuner told me apart from the dump pipe the rest of the exhaust was standard, which was restricting it heaps. Even though it only made 282rwkw the car went really well and I was actually quite happy with it, and I didn't really care about the figures anymore.

All was well until I went for a cruise one day and on the way home the turbo gave up - go figure! I pulled over and

turned the car off and there was a bunch of noise coming from the turbo. I drove the car home really slow and left it in

the garage for a while. I bought a replacement turbo that came off a BF with only 30,000kms for $700 and got a friend to fit it. With the new Turbo on I decided to get a new exhaust system - XFORCE 4" stainless dump, 4" cat, XFORCE 3.5" stainless steel catback. Once that was fitted I drove the car carefully and wow what a difference. The exhaust sounded amazing! Didn't drive the car around till I got it re-tuned, so while it was sitting in the garage I fitted a RAPIDSystems 4" intake with airbox.Booked the car in for a tune and was confident it would make over 300rwkw. Got a call from my tuner saying it was making 350rwkw with wheelspin on only 16psi. Picked the car up and WOW, couldn't believe how hard it went. He told me to bring it back so they can try strap it down harder to see if they can dyno it without spinning but I didn't care I was happy with the way it went. Not being able to get Brembos for a while I upgraded with slotted rotors all round, and bendix ultimate pads all round. Pulls up much better now and is much safer, big improvement over stock brakes.After a while it was time to get the auto checked out as I wasn't happy with it. Ended up completely rebuilding it, new race bands, race clutches etc. The car now felt way better with the box rebuilt, and it shifted much quicker and firmer. Was told that 350rwkw was easy power for the box and it will hold much much more. Couldn't be happier One thing that was bugging me about the car was the engine bay, and how messy it was. I ordered a Plazmaman plenum but I fixed up the engine bay before fitting it. I am yet to have it retuned since fitting the plenum but it's gained power since fitting it, should make over 370rwkw the way it is.In the future I want to fit a Surge tank with a Bosch 044 fuel pump and retune it on about 18-19psi, should make close to 400rwkw. I also want to upgrade the rear drive shafts and CV's and then take it down the track. Until then I'm enjoying every bit of it!

READERS RIDE: FORD XR6 TURBO PWR: ~370rwkw READER: GEORGE.S [MELBOURNE]

*EMAIL PICS OF YOUR ‘BABY’TO CHRIS @OPAMAGAZINE.COM.AU AND YOU COULD BE OUR ‘ODIGOS’ NEXT ISSUE!

SO I BOUGHT THIS CAR TOWARDS THE END OF LAST YEAR....

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OPA! spices it up out on the town in Melbourne.IN THE CLUB

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CLUB SPICEMARKET

CLUB KINISI

96

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CLUB EUROFEST @ SILKROAD

PLATO - “You can easily forgive a child that is afraid of the dark; the real tragedy of life is when men are afraid of the light.” SOCRATES - “Bad men live that they can eat and drink, whereas good men eat and drink that they may live.”

THE POPULAR YO-YO TOY, THE SECOND

OLDEST KNOWN TOY IN THE WORLD,

ORIGINATED IN THE DAYS OF ANCIENT

GREECE, AROUND 3,000 YEARS AGO.

θα σου αλλάξω τα πετρέλαια (I’m going to change your petrol).

PARDON ME,YOUR GREEK ROOTS ARE SHOWING:“Man” or “mankind” is the meaning. What is the root? -anthrop-. Think of “anthropology”, the study of man or mankind, as one example of this root, with another example being “philanthropy”, “love of mankind”, and “misanthrope” being the opposite since it means the “hatred of mankind”. Greek roots can be used singly or may be combined with another when creating a word, as in the case of “philanthropy” as phil- = love and -anthrop = mankind.

SAYING OF THE MONTH!

WISDOM THE ANCIENTS

IT’S (ALL) GREEK TO ME: An expression that is incomprehensible

due to complexity or imprecision, gener-

ally with respect to verbal expressions

with excessive jargon of dialect, math-

ematics, or science.

HISTORIC EVIDENCE :The usage of the metaphor, it’s all

Greek to me, in English traces back to

early modern times, particularly from its

adoption in Shakespeare’s play Julius

Caesar, as spoken by Servilius Casca to

Cassius after a festival in which Caesar

was offered a crown:

CASSIUS: “Did Cicero say anything?”

CASCA: “Ay, he spoke Greek.”

CASSIUS: “To what effect?”

CASCA: “Nay, and I tell you that, I’ll

never look you in’ the face again: but

those that understood him smiled at

one another and shook their heads;

but, for mine own part, ‘It was all Greek

to me’

(William Shakespeare, The Tragedy of

Julius Caesar (1599)

IT’S ALL GREEK TO ME

WHAT IT MEANS: I’m going to change the way you function/think, (turn you upside down) etc. usually used when challenging someone or being challenged.

98

SAYING OF THE MONTH!

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488 High Street, Northcote VIC 3070 Tel 03 9482 5215 Fax 03 9482 5216 Toll Free 1800 657 441 [email protected] www.touchdowntours.com.au

job description Touchdown Tours OPA Back Cover artwork scale 100% 1957 Design Studio Pty LtdACN 077 224 803T: 0417 014 917©2011

date 16.02.11 finished size 290mm (h) x 230mm (w)

stage Final artwork fonts Helvetica Neue

file name OPA.backcover

opa! magazine - issue 1

Documents

r o s dean psaros

z o p o u

b i n o s chris binos

j o h n

r r e t t matt

c h r i s

passionate greek

greek option