Chora – The Heart of Northcote hosted a nistisimo (fasting) dinner on Thursday March 20, curated by celebrated cookbook author Meni Valle. Over 100 guests gathered in the Axion Estin ballroom to partake in a three-course meal featuring exclusively fasting foods.
Chora is an ambitious Greek Orthodox Archdiocese project aimed at transforming the former Holy Monastery of Axion Estin into a contemporary cultural hub. Inspired by the traditional Greek village as a centre of community life, Chora will incorporate education, green spaces, creative and social initiatives, heritage and exhibition areas, and communal gathering places. The vision is to create a “village and community of the future,” rooted in legacy and shaped by the present.
John Tatoulis, former Hellenic Museum director and a veteran of the creative sector, is leading the project.
Welcoming the attendees, Tatoulis stated, “The Archdiocese has a vision to represent authentic and contemporary Greek Australian life.”
He described it as a “progressive vision” and one “relevant to the lives of Greek Australians.” He also thanked Bishop Evmenios for his “trust” and his “forward vision.”
Bishop Evmenios took to the podium, acknowledging Tatoulis and his team’s dedication.
“Tonight, is not only about food but about identity, about lifting our shared heritage to a new level,” Bishop Evmenios said.
He also praised Meni Valle, stating that she is “leading this culinary journey.”
“Meni is not just a cookbook author, she’s a storyteller who has dedicated herself to something profound, ensuring that the search for Greek real food is never lost.
“So that Greek food is never reduced to a cliché. Therefore tonight matters,” he added.
Bishop Evmenios noted that Greek food in the diaspora is too often reduced to “souvlaki and giros,” which he acknowledged have their place.
“We want to uphold our ancestors’ traditions, what our parents laboured over in their kitchens, passing down recipes with love and wisdom.”
He highlighted the historical depth of Greek cuisine, from antiquity to Byzantium, where it was “born in monasteries” and developed as “sustainable and deeply spiritual.”
“What the world now calls the ‘Mediterranean diet’ is one of the healthiest,” he said.
“Our food traditions are a way of life, a way of honouring what we have been given—the land, the sea, and the traditions that connect us across generations.”
Bishop Evmenios emphasised, “Chora will be a place where culture is not just remembered but lived.”
“We are not simply maintaining tradition, but building a future where our faith and culture are not merely kept alive, but where they grow and develop.”
The Bishop said t it was “the vision of His Eminence Archbishop Makarios, who is calling us to rise to a new height—to not just exist as Greeks, but to thrive, to lead, to be custodians of something truly great”.
“Under his leadership, we are not simply maintaining tradition—we are building a future. A future where our faith and culture are not just kept alive, but where they flourish.”
As Orthodox Christians prepare for Easter, many are fasting by avoiding animal meat and fats while focusing on vegetarian meals and select seafood.
Meni Valle then spoke about the meal choices, explaining that the process began with “discussing traditional foods that advanced simplicity, nourishment, and reflection.”
“The food reflects of the stories of gathering around the table with friends and family, over a table filled with a variety of dishes, and taking the time to savour each quietly.”
“It’s about slowing down, having conversations, sharing stories, and enjoying the food before you.”
The menu featured steamed octopus with cherry tomatoes, gemista with dried fruit and nuts, prawns, and scallops over kritharaki, fava with peppers, and a dessert of halva and baklava. All meals were prepared on-site by the Axion Estin staff and team.
Beverages included an array of Greek wines—fragrant rosés, dry whites, fulsome reds, sparkling wines—as well as Greek beers.
Adding to the evening’s atmosphere, young cantor Georgo Christopoulos performed haunting Easter liturgies, while prominent composer and pianist Elizabeth Exintaris provided a musical accompaniment to the night’s dinner.
