Ikarian Wine

Ikaria - Paradise in Peril

Ikarians in South Australia, 1900-1945

This book looks at a little-researched diaspora, originating on the Greek Aegean Island of Ikaria. Ikaria, being a small, isolated island, close to the Turkish coast, had a long and independent history, with periods of autonomy, including the short-lived Free State of Ikaria in 1912, which was the outcome of the Ikarian Revolution against the Ottoman Empire. Ikarians remained quite insular until the nineteenth century, when they began emigrating to Ottoman port-cities and urban centres, as well as nearby Aegean islands. Eventually, they found themselves in growing hubs of migration such as Egypt and the United States. By 1910, the first Ikarians had arrived in Port Pirie, South Australia, beginning a long tradition of Ikarian migration and settlement in the state. This book explores the Ikarians in South Australia between 1900 and 1945 – an under-researched period, and a contrast from most studies on Greeks in Australia, which have focused on the mass migration post-World War II and post-Greek Civil War. The book positions itself around four key themes: emigration, settlement, community building and integration, with ideas such as localism and identity being explored as facets within those themes.

The Ikaria Way

INSTANT NEW YORK TIMES BESTSELLER Diane Kochilas' new cookbook that brings the plant-based cuisine of Ikaria to your dinner table. Ikaria is an island in Greece where people live to a ripe old age, sometimes living well past 100. Diane Kochilas, host of the television series My Greek Table, is a daughter of Ikaria. The Ikaria Way is her latest cookbook and is filled with easy, contemporary recipes rooted in her background and steeped in the ancient Greek traditions of plant-based cuisine. As Diane says, Greeks are almost vegan, but they’d never call themselves that. The array of plant-based dishes in the Greek diet is unsurpassed anywhere else in the Mediterranean. Diane’s pantry, and the one she suggests for readers, is culled from the traditions of the Mediterranean and is full of ingredients that have long given food its flavor: herbs, olive oil, nuts, and more. The recipes in The Ikaria Way are simple, almost entirely plant-based, prepared with real food and almost nothing processed, save for the occasional can of tomatoes. Readers will love meze like smoked eggplant with tahini and walnuts or baked chickpeas and pumpkin patties. There are wonderful salads combining strawberries and asparagus and robust mains like white bean stew with eggplant. The Ikaria Way brings the healthy-eating recipes of an ancient island to readers everywhere. It is destined to take its place alongside Diane’s other books on the shelves of all good home cooks who want healthy eating and robust, delicious flavors on the same plate.