00:00It's a labor of love. Each dolma is rolled by hand, one by one, and Katina has made thousands in her lifetime.
00:11I was born in this recipe for 40 years. I did it in my home first. I took it in my home and took it a little.
00:23They saw how nice it was and they started to make all the material.
00:30Dolmadis are delicious parcels of meat, rice, herbs and spices wrapped in vine leaves.
00:36The local Greek community, many of whom hail from the island of Kalimnos, call them phila.
00:42The family favourite recipe now passed along to new generations.
00:46I remember he was sitting at my Giga's table in the house, sitting there with Giga and she was teaching me how to do them at a very young age.
00:54In true Greek hospitality, there'll be no shortage of food on offer at Glenti.
00:58Kefteres were also being cooked today, while tons of souvla, octopus and calamari have been prepped.
01:05But it's all worth the effort.
01:07Glenti is a celebration of our Greek heritage, but it's also a celebration of our families, our community and our standing in the NT community, I suppose.
01:17Preparations for Glenti begin months in advance and with tens of thousands of dolmadis to roll, weighing more than 600 kilos combined,
01:25it's easy to see why everyone has to pitch in.
01:29A lot of non-profit associations outside of the Greek community, we've got Darwin High School down that end,
01:34we've got the St John's Volunteer Corps and a lot of other non-profit associations taking part in helping us out as volunteers,
01:40even the Filipino community.
01:42Many hands making light work.
01:45Thank you so much.
Comments