Volume 2, Issue 5, May 2008 Journalism as never before  

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Nikos Siragas: Wood Art

Rethymnon Coffee Morning Bugle - May 2008 - Nikos SiragasNikos Siragas, who is local to Rethymnon is one of the few remaining wood carvers and wood turners on Crete. His work is internationally renowned: he has given demonstrations at exhibitions and seminars in many different countries across the globe. Nikos, along with his wife Frances Wildey, has now written a book: From Tree to Gallery. Wood Art from Crete.

IRethymnon Coffee Morning Bugle - May 2008 - Nikos Siragast says something that whilst the book is specifically geared towards wood turning professionals, much of the content will also be of interest to the lay person. Nikos describes his background with affection. He grew up in Rethymnon at a time before the advent of mass tourism when the town was very different from today! His artistic leanings started to emerge when he was a teenager, and he set up his first workshop with a friend in 1980.

Nikos is largely self-taught. His philosophy about artistic wood turning is basically ‘anything goes’. He loves experimenting with different techniques and shapes. As he points out, this puts him at a disadvantage in terms of displaying his work in some of the larger galleries, who generally want a ‘themed body of work’. On the plus side, though, it does mean that many of the pieces that he produces are truly unique

Rethymnon Coffee Morning Bugle - May 2008 - Nikos SiragasMost of the wood that Nikos uses is native to Crete: for example olive, walnut, eucalyptus, poplar and briar root. He likes to work in harmony with the shape and grain of each piece of wood he is using, with the result that he manages to produce some stunning works of art. Throughout the evenings in the summer, you will be able to watch Nikos at work on his lathe outside his workshop (see contact details below).

You can order From Tree to Gallery online from the www.siragas.gr website, where you can also find out more about Nikos and his work. Copies of the book are also available from Nikos’ workshop which is at Petalioti 2, Rethymnon (this is a small street off the beach road about 250 metres east of the marina); opening hours 10.00 to 14.30 and 18.00 to 22.00, Monday to Saturday during the summer. The book will also be on sale at NewsStand (Square of the Unknown Soldier) in the near future. Highly recommended to those who wish to learn about woodturning methods, but also to those who wish to gain insight into some lesser known aspects of traditional life on Crete.


Recipe: Mediterranean Mushrooms

This dish, along with ‘things on sticks and dips’ is a great party dish. It can be made well ahead of time and tastes good lukewarm.

Ingredients:

Fresh mushrooms—if you can’t find fresh mushrooms (and those readers who do not live on Crete may be surprised to learn that it isn’t always easy to find them here) make something else.
Fresh herbs, including lots of thyme but no mint.
Spring onions
Garlic
Olive oil
Greek wine vinegar
Salt and pepper

Rethymnon Coffee Morning Bugle - May 2008 - Mediterranean MushroomsChop the spring onions and sweat them in some olive oil. Add the garlic. Cut up the mushrooms the way you like them to be cut up and fling them into the pan (including the stalks) along with the fresh herbs and a lot more olive oil (it’s GOOD for you!). Swizzle in a bit of wine vinegar (some Mediterranean mushroom recipes advocate the use of lemon juice instead, but I think it makes the dish taste too sharp). Add salt and pepper to taste. Let the whole lot simmer on a very low heat for as long as you like. Serve with very good crusty bread to mop up the juices


Cocktail of the Month: ‘May Day’

Rethymnon Coffee Morning Bugle - May 2008 - Cocktail of the MonthThis would appear to be more like a fruit salad than a cocktail, but never mind. Luc says that if you have a problem getting hold of passion fruit, just ’buy some fruit with passion’…..

You will need: Rum, two ripe peaches, stoned and chopped, four strawberries cut into cubes, flesh and seeds of two passion fruit, a tablespoon of sugar, two teaspoons of grated ginger, and crushed ice. Mix the whole lot together.

The recipe tells you to garnish the cocktail with an apple ‘fan’, but in our experience making these things is fiddly and time consuming and you don’t want the ice to melt, so you can leave this step out.

  Mrs Beeton Groupies