Singular/Plural Exhibition at 107 Projects

I am so honoured to be a part of Singular/ Plural during the New Beginnings for Refugee Week Festival. Join us for the opening on the 21st June at 107 Projects in Redfern or visit the exhibition before the 2nd July. Singular/Plural will showcase a diverse array of artworks from both recently arrived and established […]

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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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Siggussū – Rohingyan Style cripsy beef with Sajeda

“My mother and father were amazing cooks. Especially my father, he taught me so much”.  Sajeda is of Rohingyan heritage, an ethnic minority in the predominantly Buddhist country of Burma where she was born. In 2013, Sajeda, her husband and their children fled Burma seeking a safer life in Australia. Now a mother to six children, […]

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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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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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Larb Kai – Chicken Salad with Teo

When Teo is not busy preparing orders for her catering business, you can find her volunteering at the Wat Phrayortkeo Dhammayanaram Lao Buddhist Temple in Bonnyrigg, Sydney. Every Wednesday, Teo arrives early in the morning to cook lunch for the monks, who eat their second and final meal of the day at 11am. It is […]

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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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Red Lentil Soup with Sherene

“I learned to cook half from my mother and half from my mother law. While my mother in law is very methodical when she cooks, my mother is more spontaneous and haphazard in her approach”. In the space between each ingredient addition, knife and spoon alternation and wipe of the bench, Sherene narrates her cooking […]

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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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