Marak Samak -Fish Soup with Aghadeer

“I did a test to receive my Food Health and Safety certificate. I made okra soup with lamb, as well as fish and rice. The officers told me I made too much. I told them when they eat they will not tell me it’s too much. They ended up finishing everything”. A woman of diverse […]

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Pastel de Choclo – Sweetcorn Pie with Jimena

  “I brought only one bowl, to remember my mother, to remember Chile”. Plato ceramico is a small, clay dish used for Pastel de Choclo, a sweetcorn pie, popular in Chile. Favoured for their ability to withstand high temperatures, natural aroma and texture, these ceramic dishes are a staple in Chilean kitchens. Powerful vessels of […]

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Zereshk Polo: Persian Barberry and Saffron Rice with Mostafa

Fragrant, bittersweet and with the vibrancy of sunset yellow, saffron is a core ingredient in Persian cuisine. Distinguished as one of the world’s most expensive spices, saffron is recognised for its powerful medicinal properties, antioxidant source and textile dyeing qualities. Influential in the smallest of amounts, saffron boats such potency, that only a few a […]

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Food, Identity and Movement; A New Beginning.

As much as I love moving, I love staying, and I recognise how fortunate I am to transition between both with ease. During lengthy periods of travel, I have moved, relatively smoothly, across borders, without having to validate my reasons for coming and going. Unfortunately, this is not the reality for most of the world’s […]

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Community Kouzina and Settlement Services International collaborate for Refugee Week 2017

I am beyond honoured to announce I will be collaborating with Settlement Services International – SSI for their annual New Beginnings: Refugee Arts & Culture Festival during Refugee Week 2017. This year, Community Kouzina will be dedicated to documenting the recipes and stories of people that came to Australia as refugees, celebrating both the preservation and evolution […]

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Dolmadakia with Mrs Irene and Mrs Demie – Kos, Greece

The observation of ingredients and cooking methods are a powerful way to understand the past and revisit moments in time. For her Dolmadakia, Mrs Irene explained the traditional way meat was minced; “people used to use two knives to cut the meat because in the old days the butchers didn’t have the equipment to cut […]

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Mr Ahmet’s Sandal Workshop – Kos, Greece

“I did not go to school. This is my school!”. A leather shoemaker for 61 years, Ahmet spends 6 days a week at his workshop in Kolokotroni Street, in the island of Kos, Greece. With an atmosphere rich in tanning chemicals, the workshop is layered with rolls of leather, canvas, shoe boxes and tools. Ahmet […]

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Community Kouzina Exhibition – Open Marrickville 2016

Featuring images, ingredients and stories, Community Kouzina by Eleni Christou, is an ethnographic documentation of kitchens and gardens in Marrickville and Kos, Greece. Celebrating members of the community through their culinary practice, Community Kouzina explores food as a culturally rich and portable form of identity, transcending borders through the movement of people and their imagination. […]

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Childhood Street Food: Banana cue with Rosell – Marrickville

Rosell’s first job was a door to door salesperson of the popular Filipino street food snack; Kamote cue. Most commonly consumed post afternoon siesta and served with coffee or tea, Kamote cue is a local sweet potato, caramelised in brown sugar and found in markets across the Philippines. During the afternoon, Rosell and her friend […]

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