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The Weekend Neos Kosmos : 19 October 2019
DIGITAL.NEOSKOSMOS.COM THE WEEKEND NEOS KOSMOS | SATURDAY 19 OCTOBER 2019 11 FOOD FOR THOUGHT No GLENDI this year The doors of one of the largest Greek festivals in Australia won’t open this year THEODORA MAIOS A fter 40 years of presence, the GLENDI Greek Festival - the largest in South Australia since 1978 - will not be opening its doors this year. "Although the organisation of the Festival is under way, we have been unsuccessful in securing sufficient financial support to put on the event. After considering all the financial and governance matters, the Board has made the difficult and disappointing decision to postpone the event until 2020," read the official announcement from the Board. Originally established as a fundraising event, it slowly grew to become an acclaimed multicultural festival. Considered as one of the original and most popular Greek 'food and wine' festivals in South Australia, it celebrated the contribution early Greek Australians made to the State and at the same time it honoured Australia for the opportunities it gave and continues to offer to the Greeks who migrated Down Under seeking a better future for themselves and their families. During the 40 years, the Festival, through a dedicated group of volunteers helped promote all aspects of the Hellenic culture and supported a number of communitybased organisations that used this event as a platform for major fundraising initiatives. "Last year, with the financial support of the State Government, the City of Adelaide and our sponsors, two important decisions were made regarding the future of the Festival. "The first was to move to a new space in the heart of the city, Victoria Square, and the second was to make the GLENDI a free event. "Our aim was to provide an accessible and affordable family festival that promotes the spirit of the Hellenic Culture to the wider South Australia Community but although the festival was a success and continued to have the support of the State and Local Governments, putting the event together also requires corporate sponsors, volunteers and the participation of many stallholders, exhibitors and other participants," said the organisers, leaving members of the Greek community frustrated and disappointed with the new development. Friends of the festival have been left disappointed. Alexandra Vakitsidis, a Glendi volunteer for a number of years, says it is "devastating news to close the doors of a festival" that has been a "trademark" of South Australia. "I don't know what went wrong, but I do feel that postponing the event shows bad management and an enormous amount of disrespect towards those first Greek migrants that came to this country and managed to bring to the community a successful event that honoured and celebrated our culture and homeland," Ms Vakitsidis told Neos Kosmos. "Not being able to maintain the same level and quality for the future generations is really disappointing and sad and I invite everyone to look at the mistakes that were made along the way and ensure they are not repeated going forward." On the other hand, GLENDI's Board and organising committee confirmed that they are in an excellent position for the Festival to be held next year, in November 2020. "We wish to maintain this high-calibre festival, in the heart of the city and keep it as a free event and we invite anyone interested in participating to get in touch with us," they concluded. Halloumi heaven W Grilled Halloumi cheese on rocket salad hether fried or grilled, the semihard halloumi cheese is simply divine. Crispy on the outside and warm and gooey within, it's a surprisingly versatile cheese that is unique and precious - just like its birthplace, Cyprus. And the Cyprus Community of Melbourne and Victoria (CCMV) is holding its second annual Cyprus Halloumi Festival with a two-day event from 26-27 October that pays homage to this national food that originated in the Medieval Byzantine period (395AD-1191). The earliest known surviving descriptions of halloumi were recorded in the mid-16th century by Italian visitors to the area. Cypriot farmers relied on this cheese as a source of protein and villages would join together to produce huge batches, though the taste varied as different regions added their own secret ingredients or used special techniques. There was a great deal of pride in the cheese, and soon names like Hallumas, Halluma, and RECIPE HALLOUMI FRIES Ingredients: 500 grams of halloumi cut into fries 170 grams pot Greek yoghurt 75 grams plain flour 1 lemon, cut into wedges, for squeezing 1 tbsp rose harissa oil, for frying mint Method: 1. For the dip: Mix the yogurt with the lemon zest and some seasoning. Add harissa. 2. Roll halloumi fries into the flour so that it is coated. The Glendi festival was a highlight of the year for the people of Adelaide as it showcased Greek music, food and wine. Hallumakis became widespread in Cyprus during the 19th century. As time went on, cows were brought to the island nation by British colonists in the 20th century and local cheese-makers began switching from goat milk to cheaper and more plentiful cow's milk. Halloumi is registered as a protected Cypriot product in the United States since the '90s however there has been a delay in the EU, largely due to a conflict between dairy producers and sheep and goat farmers with much of the debacle focused on whether registered halloumi may contain cow's milk. A versatile cheese, it can also be aged, wile it is much drier and stronger when kept in its brine. Though a niche food, last year's crowds proved that there's definitely interest in the versatile cheese and more of the same will be presented again this year with cooking demonstrations, traditional cheese making workshops, halloumi-based products for tasting, and of course a focus on other aspects of Cypriot culture with live music and dance. 3. Heat the oil in a shallow pan until 180C. Working in batches, lower the halloumi into the oil and cook for two minutes until crisp and golden, before draining onto kitchen paper. Serving suggestion: Sprinkle mint over the fries and serve with lemon wedges and yoghurt dip. There will be re-enactment of traditional Cypriot wine-making at the festival as well as tsiattista (mantinades). And that’s just part of the fun with music and dance throughout the day. Halloumi cheese makers at work last year. Halloumi fries served with dip. Learn how Halloumi cheese is made with presentations all day long on both days of the festival.
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