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.
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).
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)
Amal's Story
This recipe was shared by Amal, project participant, hear her story below and download the recipe.
Hear Amal's story here. (MPGA, 3.66MB)
Download the recipe here (PDF, 366.09KB).
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