Biryani with the Al Janabi’s

“We learned on the way. After we left Iraq, we lived in Syria for seven and a half years and then Turkey for two and a half years. We learnt to keep starting over. To work in, and adapt to new places”. Aiman  A reflection of their geographic journey, the Al Janabi’s catering business is […]

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Pasticada – Pot roasted beef with Maya

So, here you are, too foreign for home, too foreign for here. Never enough for both. “I read this thing called Diaspora Blues* and I thought that is so me. It is really how I would describe my life here. I think my mentality and my upbringing is very Australian. But sometimes when I am here I […]

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Mahashi – Stuffed vegetables with Nadia

“I love to eat golden food. Those fried chips… Whenever I see those golden colours, with cheese on top I feel like I need to eat this”. Born in Romania, (where her parents were studying at the time), Nadia grew up in Sweida, Syria to a family of artists and poets. A natural storyteller, Nadia […]

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Mahii Shekam Pour – Stuffed Fish with Ladan

“It’s called ‘shaking the house’. In Iran there is a custom that before the New Year people must clean the house upside down. Shake the carpet, clean everything, and paint the wall. Everything is sparkling and polished. Everyone wears their new clothes. Even the poorest people buy something new. People try to help others that […]

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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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Mahiceh – Lamb Shanks with saffron by Akbar

Greeting all who enter, pouring cups of tea and offering chairs to people standing, Akbar treats the Community Kitchen, and those present as if they were in his own home. Well known among fellow volunteers and SSI staff for his hospitality and generous serving portions, Akbar has volunteered in both the Friendship Garden and Community […]

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Bosnian Halva with Sanja

“Before the war, Mum had the most amazing cookbooks. When we left, a neighbour actually broke into our house to take her recipe books and keep them safe. Everyone knew how amazing they were and that she had the best recipes”. Holding a small, spiralled notebook first dated in 1992, Sanja turns the yellowed handwritten […]

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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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