A Multicultural Easter

The Market is home to an array of traders from many different backgrounds and cultures. Here we find out how some of our trader family will be celebrating Easter this year.

Nancy Policheni from The Apple Corner 

Your Background/ Nationality:
Born and raised in Australia. Both my parents migrated from Southern Italy in the 1950s.

How long have you been trading at Queen Victoria Market?
We’re celebrating our 25th anniversary as a stallholder this year.

What does Easter mean to you? How do you and your family celebrate?
Being a Catholic, Easter is a very important and significant time for my family. Easter Sunday we will start with an Easter hunt for the children whilst we have a slice of Colomba cake (traditional Italian Easter Cake) with coffee. Then we sit down to lunch at 1pm and we are still eating at 5pm! It’s wonderful family time.

Do you have any Easter traditions or family stories to tell?
Growing up as a child, I remember my mother would invite my grandmother, aunties and neighbours to bake traditional Easter bread and cakes, usually the weekend before Easter.

What’s your go-to Easter dish? Where does this dish come from? Is it a family recipe or where did it derive from? And could you share the recipe with us here?
As a tradition, I always make fritters with either zucchini flowers or shredded baccala (fish). This recipe was taught to me by my late grandmother. The secret is to get the quantities correct and they come out light and crispy. You need plain (00 flour), eggs, salt, pepper, fresh Continental parsley and oil to fry them in.

Mix all your ingredients together, making sure the consistency is not too runny, then add either your zucchini flowers or baccala. Spoon out, fry for about 1.5 mins on either side, place on paper towel then transfer to a plate with grated cheese sprinkled all over them.

What will be on your Easter lunch/dinner table this year?
Entrée:

  • Zucchini fritters
  • Figs with goats cheese and prosciutto
  • Chargrilled asparagus with shaved parmesan and balsamic vinaigrette
  • Bruschetta with truss tomatoes, basil and oregano

Main:

  • Lamb roast with Dutch carrots, fennel and sweet potato
  • Lasagne

Dessert:

  • Panna cotta

What do you do with your Easter left-overs? Any secrets to share as to how to make good use of them?
Traditionally every Easter Monday we go out with many family members and friends. We usually bring all our leftovers from lunch and create another feast! If I have Colomba left over and it has become a little dry, then I turn it into a bread and butter pudding.

Any hot tips on what will be a popular item from your stall this Easter?
At The Apple Corner we have a wide range of fruit and vegetables. We will concentrate on having zucchini flowers, fresh figs, asparagus, pomegranate, many different salad ingredients, and also an extensive range of herbs to garnish your Easter meals.


Zoi and Con Barpagiannis from Zoi Barpagiannis Leather Goods

Your Background/ Nationality:
Greek

How long have you been trading at Queen Victoria Market?
39 years

What does Easter mean to you? How do you and your family celebrate?
Easter for me is a celebration of Christ’s resurrection. It’s the biggest celebration of the year for the Greek Orthodox. I go to mass with my family from Easter Thursday through to midnight mass on Easter Saturday.

Do you have any Easter traditions or family stories to tell?
Every year since I was a young girl we would dye boiled eggs red and on Easter Sunday play a game with another member of the family and try and crack their eggs. It’s called tsougrisi.

During the Holy Week I make biscuits called koulourakia and a sweet bread called tsoureki where I place a red egg in the centre. I also attend midnight mass on Easter Saturday.

What’s your go-to Easter dish? Where does this dish come from? Is it a family recipe or where did it derive from? And could you share the recipe with us here?
Red Easter eggs. We’ll be celebrating Easter at my house this year and I’ll make sure we have plenty to go around. It’s a tradition that has been passed down from generations.

What will be on your Easter lunch/dinner table this year?
We’ll be having lamb on the spit this year, plenty of salads and traditional Creten pilafi which is made from rice that has been boiled in chicken stock.

What do you do with your Easter left-overs? Any secrets to share as to how to make good use of them?
As there’s many people in my family we share the leftovers with the family.

Any hot tips on what will be a popular item from your stall this Easter?
We make handcrafted leather belts for the next size up after your Easter feast!

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