Land. Spirit. Culture



Women of Heritage – Portraits

Women of Heritage is a multi-layered project which commenced earlier in the year. It initially began as an exploration into my own cultural identity, from visually depicting and interpreting characteristics, domestic roles and the spiritual beliefs and practices which connected women in my family (including myself) to their cultural heritage, from both the traditional and contemporary associations and disconnections.

The format as to how these are being represented is through portraits and masks,  with each utilising a range of mediums, cultural motifs and decorative designs. Below are some works in progress demonstrating these processes;

Women of Heritage - Collage - Mum

Women of Heritage - collage - yaya

Displacement & Identity (Part One): Women of Heritage

Women of Heritage is Part One of the latest art project in development.

As mentioned in the previous post my cultural heritage, including my fathers journey from Greece on SS SKAUGUM (first refugee and ‘displaced persons’ carrier established by the UN under the “International Refugee Organisation”), including the domestic and social role of women will be a focal point for the coming years of my arts practice.

Part One will explore my generational heritage, specifically of women who have played an intricate role into my up-bring, been influenced by cultural traditions and also challenged the traditional domestic roles.

Mask Stage One - Marie

These concepts will be explored in the form of 2D and 3D works,  encompassing symbolic and interpretive imagery, and the reproduction of significant & traditional objects.

WIP-Portrait Series Collage

Marinated Memories


I find it amazing how food can trigger memories. For me food has been a huge part of my cultural life and upbringing, especially during celebratory events. Coming form a Greek family food was always accessible, even to a stranger, it often seemed my mother and grandmothers were feeding an army. Our dinner table always had an array of canapés, side dishes and a huge main meal; from home marinated olives, artichokes, asparagus, pickled gherkins, feta, eggplant, Greek salad, bread, tzatziki, cooked vegetables drowned in olive oil, lemon juice and salt and if that wasn’t enough there was a fridge or two containing a range of leftovers.

No surprise here, but olives were always available in our household. I have a very funny memory of a friend going to our fridge and helping herself to what she throughout were red grapes to realising it was an olive.

Our kitchen bench was the initial preparation space for mum and grandmothers marinated olives. A large ceramic bowl was used to soak over a kilo of kalamata olives for a 2-3 day period. From this stage the olives were transferred into a jar of olive oil, vinegar, lemon and salt. There was no measuring just everything thrown in.


My marinated journey has always been an exciting and nostalgic experience adapting what I have learnt to suit my own palette, as well as utilising ready available herbs from my garden. My recent journey included fresh bay leaves, garlic, extra virgin olive oil, lemon and vinegar. Looking forward to sharing this batch with my family and friends.


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