My Plate, Your Plate is a storytelling and community arts cooking project where participants share recipes and stories that are taken into the public realm through an interactive storytelling food cart.
The project builds relationships between local residents and people from refugee and asylum seeker backgrounds, breaking down social isolation, building cultural awareness and solidarity.
Our cart was launched on 23 April 2022 and continues to tour around the inner west and beyond.
Film directed and edited by Sam Phibbs, 2022
The project is a partnership between the Community Refugee Welcome Centre, Community Wellbeing, Settlement Services International, Local Artists and Living Arts - see more below in the background tab.
The Community Refugee Welcome Centre (CRWC) opened in 2017. It is the only welcome centre of its kind in Sydney NSW. The CRWC provides a creative and empowering place for connection between the local community and refugees, and people seeking asylum through a range of programs in a safe and supportive space.
During the first COVID-19 outbreak in 2020 physical workshops stopped but we remained active through an online Whatsapp chat group, sharing recipes and stories and checking in with each other about safety and spirits.
In 2020 once restrictions were lifted we got to work sewing elements (with master sewer Elham Marvi) of the cart that Tasman Munro (social designer) had been busy building during lockdown. We also got a chance to hear the stories that Caitlin Gibson (audio engineer) had edited - we also recorded more stories with new members. In 2021 we offered the group Food Safety Supervisors training with TAFE NSW as well as ensuring we will be providing safe food practices we are furthering the skills, knowledge and opportunities for our participants with possible pathways to employment, a great outcome!
The group has built confidence in speaking English and learning about Australian and many other cultures and traditions from around the world.
Photo credit: Shane Rozario 2022
Recipes and stories
Raffaela's Story
This recipe was shared by Raffaela, project facilitator, hear her story below and download the recipe.
Hear Raffaela's story here (MPGA, 5.86MB)
Download the transcript here (DOCX, 13.63KB)
Download the recipe here (PDF, 662.74KB)
Recipe
Ingredients
- 2 egg whites
- ¼ teaspoon lemon juice
- ½ teaspoon almond extract
- 2 ¼ cup almond meal
- 1 cup sugar (you can use less)
- 1 pinch of salt
- Soft icing sugar to roll biscuits in (about ⅓ cup)
- Blanched whole almonds to place ontop of biscuits (approx 15-20)
Method
Step 1
Preheat the oven to 150°C.
Line baking tray with baking paper. Beat egg whites until semi-firm peaks form, add the lemon juice and almond extract and stir to combine.
Step 2
Mix the dry ingredients, almond meal, sugar and salt.
Step 3
Combine the wet and dry ingredients, mixing firmly with hands for 2 minutes.
Step 4
Using a small icecream scoop (or a large one - half-filled) press your mixture in tightly. Release the mixture out (you can roll a small golf ball size and press to flatten the bottom if you do not have a scoop).
Step 5
Roll the biscuits in a bowl with the icing sugar and spread the biscuits out on the tray with about an inch between biscuits. Place a almond in the centre of each biscuit about a ¼ of the nut should be submerged in the biscuit.
Step 6
Cook in oven for 30 minutes.
Allergy warning
Contains nuts (almond)
Gluten free (but contains traces of gluten in icing sugar)
Vektoria's story
This recipe was shared by Vektoria, project participant, hear her story below and download the recipe.
Read Vektoria's story (DOCX, 14.21KB)
Download the recipe (PDF, 450.43KB)
Recipe
Ingredients
- 200 grams black pepper
- 200 grams cinnamon
- 200 grams nutmeg
- 200 grams cubeb (from Arab grocers) aka piper cubeba
- 100 grams ground cardamom
- 100 grams ground ginger
- 10 grams cloves
- 5 grams saffron
Method
Step 1
Please ensure you are buying fresh ingredients from an Arab grocer - the spices you buy in regular supermarkets will not be as fresh or as strong!
Step 2
If you are using whole spice, pound each spice until it is a powder. Otherwise simply mix your spices and use! You can store your mix in a jar for 2-3 months (it will keep longer if you refrigerate it).
Step 3
You may like to add your fresh Baharat to your Biryani, grilled meats, soups, in marinades or sprinkling over vegetables before roasting.
Allergy warning
Gluten free
Wasan's Story
This recipe was shared by Wasan, project participant, hear her story below and download the recipe.
Read Wasan's story (DOCX, 13.68KB)
Download recipe (PDF, 468.82KB)
Recipe
Ingredients
- 500 grams peeled carrot chopped
- ½ cup sugar
- ¼ cup cornflour
- 1 cup water
- 2 tablespoons ghee
- ¼ cup desiccated coconut for decorating
Method
Step 1
Line a small square glass or plastic container with baking paper.
Steam carrot until very soft.
Blend until very smooth and push through a wire strainer/sieve into a large bowl.
Step 2
Add the sugar, water and cornflour and whisk until smooth and everything has incorporated.
Step 3
Pour the mixture into a non-stick fry pan and cook over moderate heat stir-ring continuously with a spatula. When the mixture begins to look silky and thicker (after approx 10 minutes) add the ghee. Mix well again.
Step 4
Continue cooking and stirring the mixture until it becomes very thick and when it starts to form a paste continue cooking until it splits and moves like thick glue.
Step 5
Pour the mixture into your prepared container, smoothing the top with your spatula - let cool for 1 hour until set. Cut into small squares and roll in the coconut.
Allergy warning
- Contains dairy
- Gluten free (please check your own cornflour to make sure it is gluten free)
Aseel's story
This recipe was shared by Aseel, project participant, hear her story below and download the recipe.
Read Aseel's story (DOCX, 12.43KB)
Download the recipe (PDF, 639.20KB)
Recipe
Ingredients
- 6 cups water
- 2 cinnamon sticks broken up
- 1 piece of ginger (about the length of a finger)
- 8 cardamom pods
- 1 tablespoon of sugar (add or subtract to your taste)
Method
Step 1
Cook all the ingredients together to reach boil, continue boiling for 10 minutes.
Step 2
Strain and serve the tea in small glasses.
Allergy warning
This recipe is vegan, GF, vegetarian
Suzie's story
This recipe was shared by Suzie, project participant, hear her story below and download the recipe.
Read Suzie's story (DOCX, 13.20KB)
Download the recipe (PDF, 758.68KB)
Recipe
Ingredients
- 1 cup of buckwheat flour
- 1/3 cup besan flour (Chick pea flour)
- 1 teaspoon of Xanthan Gum (gluten replacement)
- 2 tablespoons each of black and white sesame seeds (or 4 of one)
- 1 tablespoon finely chopped oregano
- 1 tablespoon fennel seeds
- 1 tablespoon of caraway seeds
- 1 teaspoon of salt
- ¼ cup of Extra virgin Olive Oil
- 1 teaspoon of Sesame Oil
- ½ cup water
- Extra Virgin Olive Oil and Sea Salt (to brush on top before baking)
**(less water with Besan/Buckwheat as less absorbent than plain flour or add more flour)
Method
Step 1
Preheat oven to 165c and line 2 trays with baking paper.
In a mixing bowl stir together the flours, sesame seeds and oregano and salt.
Mix the water and oils together and add the rest of dry ingredients, stirring to form a dough.
Step 2
Divide the dough into 4 pieces and roll out on a lightly floured board into a large rectangular shape.
Make the dough as thin as you can.
Cut each rectangle into 4 cm wide strips and roll out again to get even thinner.
Step 3
Carefully transfer strips to a baking tray, brush them lightly with olive oil and sprinkle with sea salt. Bake until crisp
and golden about 15 – 18 minutes. Serve with labneh or dips.
*Gluten recipe
1 cup plain flour
1/3 cup wholemeal flour
Allergy warning
Contains sesame
Amal's Story
This recipe was shared by Amal, project participant, hear her story below and download the recipe.
Hear Amal's story (MPGA, 977.57KB)
Read Amal's story (DOCX, 12.60KB)
Download the recipe here (PDF, 366.09KB).
Recipe
Ingredients
- 5 cups milk
- 1 cup semolina
- ½ cup sugar
- 2 tablespoons rosewater
- 300ml thickened cream
- Pistachios and rose petals for decorating
Method
Step 1
Preheat oven to 180 °C.
Get a large to medium sized glass or enamel baking dish.
Step 2
In a saucepan over moderate heat add milk and slowly whisk in the semolina and sugar. Bring to a gentle boil stirring constantly. Once the mixture has thickened take off the heat and pour into the baking dish. Once the mixture has cooled to touch refrigerate until firm and cool.
Step 3
Whip the cream until stiff and layer across the top of your mixture in the baking dish.
Step 4
Decorate your dish by sprinkling pistachios and rose petals over the whipped cream. Cut square slices of the dessert and serve on small plates.
Allergy warning
Contains dairy and nuts
Shanda's story
This recipe was shared by Shanda, project participant, hear her story below and download the recipe.
Read Shanda's story (DOCX, 12.70KB)
Download the recipe (PDF, 319.66KB)
Recipe
Ingredients
- 4 lemons (grate the zest of 2 of the lemons and reserve)
- 4 oranges (grate the zest of 2 of the oranges and reserve)
- 4 passionfruit
- 28 grams citric acid (approx. 5 generously heaped teaspoons)
- 20 grams tartaric acid (approx. 4 heaped teaspoons)
- 20 grams Epsom salts (approx. 4 level teaspoons)
- 1814 grams white sugar (just under 2kg)
- 2 litres plus 200ml water
Method
Step 1
Boil the sugar and water together for 10 minutes until the sugar is all dissolved.
Cool slightly.
Step 2
Combine the sugar and water mixture with the juice of all the fruits and the rind of 2 of the lemons and oranges along with the citric and tartaric acids and the Epsom salts.
Step 3
Pour the liquid into 5 sterilized bottles (this will depend on the size of the bottles) * you can sterilize bottles by cleaning them and then placing them still wet from rinsing (without lids) in a heated oven (160°) for 10 minutes or in the microwave for 2 minutes.
*Allow bottles to cool before pouring in cordial.
*Leave Cordial for 48 hours before drinking.
To serve put a small amount in a glass and add water or soda water and ice.
Allergy warning
Contains passionfruit
This recipe was shared by Tim, project participant, hear her story below and download the recipe.
Read Tim's story (DOCX, 13.21KB)
Download recipe (PDF, 419.14KB)
Recipe
Ingredients
- 4 egg whites (large eggs separated)
- 1 cup caster sugar
- ½ tablespoon of cornflour
- 1 teaspoon lemon juice or white vinegar
- Cream for decorating and fresh seasonal fruit
Method
Step 1
Line a large baking tray with baking paper and heat oven to 120-150°C.
Remove eggs from fridge 1 hour before using so they are at room temperature.
Step 2
Beat egg whites until stiff and shiny.
Gradually add the sugar and cornflour and beat until thick. Fold in the lemon juice.
Step 3
Spread the mixture on the baking paper to the size and shape you prefer (for example large circular nest or rectangle).
Bake for 2 hours until set and still white in colour.
Step 4
Remove from the oven and allow to completely cool.
Step 5
To serve spread with fresh whipped cream and decorate with passionfruit and strawberries.
Allergy warning
Contains egg whites
Contains dairy
Elham's Story
Read Elham's story (DOCX, 12.92KB)
Download the recipe (PDF, 405.21KB)
Recipe
Ingredients
- ½ cup or 120 grams plain flour
- 120 grams sugar
- 5 eggs
- 1 tablespoon vanilla
- 1 tablespoon cocoa powder (optional for chocolate rollet)
- 600ml thickened cream (optional to add coffee or chocolate after whipped)
- Melted chocolate and chocolate chips to decorate
Method
Step 1
Preheat oven to 180 °C.
Line a large to medium sized shallow baking tray with baking paper.
Step 2
Separate egg yolks and whites into separate mixing bowls. Beat egg whites until stiff peaks form. Add sugar to egg yolks and whip until smooth.
Step 3
Add flour to yolk mixture (if you want a chocolate rollet add cocoa to flour and sift together before adding). Place the mixture onto the prepared tray – smoothing out mixture evenly with a spatula.
Step 4
Place in preheated oven for 10-15 minutes or until a skewer comes out clean and the cake is a light golden colour.
Step 5
Meanwhile dampen a clean tea towel and lie flat on a bench or flat surface (the tea towel should have the longest edge facing you) *landscape format.
Step 6
Remove cake from oven and place ontop of tea towel, tightly roll the warm cake to make a long log shape with baking paper and tea towel remaining. Refrigerate or cool on bench until no longer warm.
Step 7
Whip cream until just dense. Unroll your cake and place cream and any other ingredients you choose ontop of the cream (fruit, nuts). Roll back into a log, decorate log if you like (cream, chocolate, nuts etc) and slice to serve.
Allergy warning
Contains egg, dairy, gluten
Shokat & Zahra's Story
Read Shokat & Zahra's Story (DOCX, 12.36KB)
Download the recipe (PDF, 274.07KB)
Recipe
Ingredients
- 100 kilos of tomatoes
- 750 grams salt
*This recipe is usually made with family and friends and the supply of tomato paste shared and used over the winter months - hence the large quantities!
Method
Step 1
Wash the tomatoes, cut them and sprinkle them with salt. Add to small ziplock bags and leave them for half a day.
Step 2
Smash the tomatoes with your hands. Then use a strainer / sieve to remove the seeds and skins.
Step 3
Add them to a LARGE pot and cook them, add salt again. Cook the tomatoes until they start boiling and splashing.
*Watch out as the tomato splash might burn you. We wear leather gloves or tie big napkins on our arms to avoid being burnt. Stir the mixture constantly until the water evaporates and you have a consistent paste (it takes about 12 hours).
Kept in a cool place the tomato paste will last 1 year. It is used in dishes like Gheimeh (Persian stew), rice, soups and dips.
Allergy warning
Contains tomatoes
Erica' story
This recipe was shared by Erica, project participant, hear her story below and download the recipe.
Read Erica's story (DOCX, 13.63KB)
Download the recipe (PDF, 393.63KB)
Recipe
Ingredients
- 2 cups of jasmine rice
- 8 cups of water
- 4 cups of sugar
- 3 tablespoons of rose water
- 4 tablespoons of saffron (use a combination of ground imitation / threads)
- ⅓ teaspoon of ground cardamom, ginger and cinnamon
- 100 grams diced almonds
- 50 grams unsalted butter
- Diced pistachios or almonds for decoration
- Toasted white sesame seeds for decoration
- Extra ground cinnamon for decoration
Method
Step 1
Rinse your rice in warm water twice.
Leave your rice soaking in water overnight or for a minimum of 2 hours.
Step 2
Rinse the rice again and add it to a saucepan with 6 cups of water, cook on low heat stirring regularly for an hour and a half. Once the rice is soft and breaking into smaller pieces and most of the water has been absorbed slowly add the sugar. Continue cooking for another hour stirring regularly.
Step 3
Add the rose water, saffron, almonds, cardamom and stir it up so you can mix the flavours with all the textures! Add the butter and keep cooking everything for another 15-20 minutes.
Step 4
Time to decorate!
You can serve the dessert in any kind of bowl you want, but small bowls look prettier and it can be used for each guest or family member. Ontop of the dessert we usually make a design with cinnamon, pistachio, sesame seeds and almonds. Make a little flower or little circle it’s up to you.
Allergy warning
Contains nuts (almond and pistachio)
Contains sesame seeds
Gluten free
Ghada's story
Read Ghada's story (DOCX, 13.13KB)
Download the recipe (PDF, 509.99KB)
Recipe
Ingredients
- 1800 grams of ground almonds
- 300 grams of icing sugar
- A small cup of blossom water, or rose water (in between espresso cup and tea cup)
- A small cup of water (in between espresso cup and tea cup)
- Approximately 100 grams of pistachios (dice more than half for the filling and keep some whole for decorating)
Method
Step 1
Put everything in a bowl and mix well.
Make sure you do good kneading – really strongly to make sure all ingredients are mixed.
Step 2
Shape the mixture into small pieces (about the size of a 50c piece).
Make a hole in the centre with your finger and poke in the chopped pistachios, close the biscuit back up sealing the nuts inside.
Step 3
Place the biscuit inside a biscuit mould (we purchased ours from Auburn) and press into the mould hard then push the biscuit out, alternatively shape into a ball. Place a pistachio ontop.
Allergy warning
Contains nuts, traces of gluten in icing sugar