Colournary Magazine

19/06/2023

We've been working hard in the background on something we're really passionate about, and with that, we are excited to announce the launch of Minds en Place by Colournary Magazine

Minds en Place is a hub for diversity, wellbeing and hospitality. We offer bespoke DEI and mental health workshops and BIPOC-led catering, event planning and consulting, and networks that can produce and foster meaningful connections. Our mission is to create positive social and cultural change in the workplace through empowerment and education.

We base these workshops on a needs assessment to make the greatest impact, and have partnered with facilitators who are experts in their field and have lived experiences with the subjects they specialise in. We're proud to work with Carly Findlay OAM, Hue: Colour the Conversation, Not So Hospitable, Q***r Town and Kelly's Cause and we hope to enrich the working force with their expertise together with delicious food by BIPOC caterers (who you can find out more about on our site).

Minds en Place creates a safe space by drawing upon the lived experiences of its co-founders, Rushani Epa and Sebastian Pasinetti. With over 30 years of combined experience working in hospitality, media, events, the not-for-profit, corporate and government sectors, we have a nuanced view and understanding of the way in which organisations operate. Now, we want to create lasting positive change for those that work within.

To find out more, or to book a session with us, make sure to follow us on Instagram at , or contact us via our website.

Minds en Place is a hub for diversity, wellbeing and hospitality. We offer bespoke mental health, diversity and inclusion workshops and catering by BIPOC chefs, tailored plans and events, consulting, and networks that can produce and foster meaningful connections.

02/11/2022

The haenyeo (해녀) are a community of female free divers on South Korea’s Jeju Island. For centuries they have carved out a living by plunging into the sea to gather its edible treasures.

Read more on Herculean haenyeo and find Heli Yoon's piece available via Issue Two of Colournary now. Purchase your copy here: https://buff.ly/3Wi2g73

02/11/2022

Have you ever heard of Herculean fisherwomen who fish off the coasts of South Korea's Jeju Island?

These women brave wild weather and dive into rough waters with just a spear and wetsuit and have supplied communities throughout the ages with the freshest of seafood.

But the age-old tradition is slowly dying. Read more about it in a gripping piece by Heli Yoon available in Issue Two of Colournary. Purchase your copy here now: https://buff.ly/3Wi2g73

03/07/2022

Our second recipe in Colournary's mini Scratch Meals series is by hotnoodlecoldwine.

This is their take on the super comforting Thai dish that combines steaming hot broth and cooked rice, khao tom.

"This dish is important to me in many ways. We used to eat it if we got sick when we were young and you could get this dish at any time of the day in Bangkok.

It’s particularly important to us now because every time we eat this dish it reminds us of a good time growing up in Thailand and having access to tasty food at all times at any price point."

Check it out below!

In our Scratch Meals series hotnoodlecoldwine teaches us how to make a hearty Thai dish, khao tom, at home using a few ingredients.

02/07/2022

We know that times are tough with inflation, climate change and the pandemic. Rising food prices mean we’re all trying to cut costs where possible, so we asked some people in the industry to provide us with their inspiration for affordable scratch meals.

Here's the first recipe in our Scratch Meals series. It's Anna Lowe's take on Chinese pork bone soup.

"This isn’t aUtHenTic, there are so many variations of Chinese pork bone soup and it’s super customisable so this is how I have it!

You could use beef bones (with celery, parsley and carrot), chicken bones or a mix and honestly add in any hearty vegetables! You could also add in shiitake mushrooms and black fungus.

Also, the soup tastes best the next day."

Check it out below and stay posted for a recipe per day before we head off on holiday.

In our Scratch Meals series Anna Lowe teaches us how to make a hearty Chinese-inspired pork bone soup that's hearty and affordable to make.

07/06/2022

"When I think of a dish that is quintessentially Iraqi, I think of kleicha – a date-filled dish infused with a poetry that illustrates the rich and complex tapestry of the region.

"For the past four to five decades, you could say the Iraqi experience has been complicated. The country has faced one of the largest diasporas in modern times, with the effects of these hardships continuing to be felt by many communities today.

"Not only is this biscuit deliciously crumbly and uniquely sweet, it also evokes a well of memories and a whole lot of profound, often hard to express emotions." – Hind Karim.

Hind's recipe for Iraq's national cookie, a delicious date number called kleicha, is available for you to try at home now.

Hind Karim shares her recipe for Iraq's national cookie, kleicha, with Colournary.

12/05/2022

Lucky Dragon Supper Club's debut recipe for Colournary is sizzling. It's their take on cai fai, the way their mum used to do it. This Shanghainese comfort meal is loaded with julienned bok choy, crisped up lup yok, rice cooked in its fat and plenty of ginger.

The best part? You can whip it up for two people in 15 minutes.

Find the full recipe below including a video on how to make it!

This stir-fried bok choy rice is a spin on cai fan (rice with salted pork and greens) – a Shanghainese comfort dish that normally comes together in a clay pot. This is essentially the stir-fry version of that dish.

02/05/2022

We raised $24,330 at yesterday's Fundraiser for Food Relief in Sri Lanka!

We're in complete shock and over the moon at this result. This is a mammoth effort and one that wouldn't have been possible if it weren't for the support of chef Gayan Pieris, our countless donors, the hard work of volunteers on the day and the wonderful guests who joined us and those who couldn't and donated instead.

These funds will be distributed to the wonderful team at Greater Giving Sri Lanka. A registered not-for-profit that distributes food rations and medicine to those in need of food and medical security in Sri Lanka. During this crisis as prices and food scarcity continue to increase this is particularly important and we are grateful for their hard work.

We've received countless messages from people about future events and we'd certainly love to host more in future, but for now, we are taking a small break from events to rest and recharge. That being said, you can still donate to Greater Giving via our page, or donate to Colournary if you would like. In the meantime, expect to see more stories and recipes by First Nations, Black and People of Colour coming your way! Your support means you're enabling positive change and allowing us to be a magazine that uses its platform for good.

09/04/2022

Fundraiser for Food Relief in Sri Lanka

Please join Colournary Magazine on Sunday, May 1 for a long Sri Lankan-inspired fundraiser lunch at the Hotel Windsor’s beautiful Grand Ballroom.

Sri Lanka is currently undergoing a national economic and political crisis that has seen food prices increase by more than three times their value leaving those who are already impoverished to starve. Daily power outages (of up to 14 hours a day) also mean people are left without refrigeration, cooling (when it’s currently 30 degrees in Colombo) and more. You can help change this.

Each $100 fundraiser ticket covers the cost of a significant donation to Greater Giving Sri Lanka and can feed up to seven families for a week.

The three-course Sri Lankan-inspired lunch will be catered for by Many Little Bar and Bistro's executive chef, Gayan Pieris. Expect floating Sri Lankan-style canapes, otherwise known as short eats, a feast of shared plates (curries, rice and roti), dessert and plenty of wine and beer.

An auction will also take place and guests will be able to bid on packages by some of Melbourne's best restaurants, wineries, chefs and brewers including Avani Winery, Hector's Deli, Manzé, Larkin Imports, Chae, Polperro Winery, Many Little Bar & Dining, Two Rupees Brewing Company, Momento Mori Wines, Sarafian Melbourne and over 30 more!

Want to donate to the auction or volunteer at the event? DM me! Can't attend the event but want to donate? There's a link on the fundraiser page. You can find any info you need via the link below.

Join Colournary at the Hotel Windsor's Grand Ballroom to raise much needed funds for Sri Lankans without food security during the ongoing national crisis. Chef Gayan Pieris will offer a Sri Lankan-inspired three-course meal, an auction will take place and all funds raised will go towards Greater Giv

21/02/2022

It's time for us to start accepting pitches for Issue Three, and with that, we're excited to announce that our upcoming theme is 'fire'. In direct contrast to Issue Two: Water, Issue Three will delve into fire and its effects on food.

Fire ravages our land and causes significant destruction of native habitats and subsequent supply issues. It leaves us without food, engulfs our homes, causes lifelong health problems and is a deadly element.

But from the fire there is regeneration. Fire burns via Indigenous land management practices to protect us from itself. It is a giver of charcoal and all the seared, smoky foods we indulge in as a result. It keeps us warm, it enchants us with the flick of its flames and resonates with the fire we carry within.

Issue Three is your chance to explore how fire is significant to you, your culture or your cuisine. We're seeking ten stories and five to six fire-based recipes. We encourage emerging writers to send in their pitches but accept pitches from any First Nations, Black or People of Colour.

If you aren't familiar with pitching our emails are open to you and any questions you may have. Pitching is incredibly easy (it's just a matter of sending us one or more ideas), and getting published can open many doors. Send us an email at [email protected] to get the ball rolling. Pitches are due in a fortnight on Tuesday, March 8. Good luck and we can't wait to hear from you.

02/02/2022

"Growing up, I spent a lot of time in the kitchen, but it was never to help my mother cook. I was purely in there to devour the fruits of her labour – a sapid feast of Tonga’s finest cuisine. This meant that I missed endless opportunities to learn the ingredients and observe the methods behind our cultural foods like ‘ota ika – a soul food, similar to the ceviche of Latin America, with many flavourful variations across Oceania. In the Kingdom of Tonga and here in Australia, ‘ota ika often sits among a spread of delectable me’akai (food) in the buffet of every Tongan celebration and is a staple of Sunday lunch."

Sela Atiola's piece 'The ‘Ota Ika and Memories of My Grandfather and Tonga' is featured in Colournary Issue Two and everyone can now read it online via our site.

It's just a delicious taste of what to expect in Issue Two. Check it out below and order your copy today 🥥

In this story from Colournary Issue Two: Water, Sela Atiola discusses her connection to Tonga and her grandfather through ‘ota ika.

27/01/2022

Welcome to the second print issue of Colournary.

The theme of Issue Two is ‘water’. Water flows through us and consumes us just as we consume it. It binds us together through oceans and waterways, allows us to migrate over it, nourishes us with food and drink, poses a threat with climate change, overfishing and drilling and fights against us with natural disasters.

Water is a symbol of life. It is spiritual or sacred to many and in this issue Gunditjmara woman Niyoka Bundle of Pawa Catering talks to Melissa Woodley about her familial connection to water; Neha Kale explores the significance of the oyster; Heli Yoon shines light on Herculean Korean fisherwomen; six exceptional chefs show off their water-inspired recipes (think a fish and taro soup by Tony Tan and a Negombo-style mud crab curry, pol sambol and pol roti by Gayan Pieris); and the magazine is bursting at the seams with beautiful photos and illustrations.

Our second issue is a celebration of First Nations, Black and People of Colour and their connection to water, however they interpret it. We encourage you to join us in celebrating our contributors today, and to celebrate the reclamation of our voices.

There’s still time to purchase a magazine, so get in while you can.

Thank you for your support, and remember: we don’t need a voice. We just need a platform.

— Rushani Epa. Editor.

https://www.colournary.com/shop/p/colournarys-second-issue

Colournary's second print issue is themed around water and promises stories on fishing and migration, illustrations, photos and recipes by some of Australia's best chefs.

30/11/2021

Helly Raichura’s Enter via Laundry is set to call Carlton home in 2022. The shared dining experience champions and highlights India’s regionality and diverse cuisines and bookings are slated to open a month prior to the venue’s launch.

Find out more through our exclusive interview here.

Helly Raichura's Enter via Laundry is slated to open in Carlton in February 2022. Bookings are set to open a month in advance.

27/10/2021

27/09/2021

Pre-orders for Issue Two: Water have now opened! Our second issue is set to be published in late January, 2022 and is already shaping up to be a memorable number.

Expect 10 stories from First Nations, Black and People of Colour filled with everything from tales of migration, to eating the fish from head to tail and the meaning of water in a spiritual sense.

And expect even more recipes than before. We're pleased to announce that we have six recipes from all across the globe in store for you, including recipes from acclaimed chefs such as Tony Tan and Gayan Pieris. Plus myriad illustrations and photos from talented, emerging creatives.

That's what Colournary is all about. Providing a platform to every First Nations, Black and Person of Colour from every walk of life.

For those who are in the market for Issue One, we only have a handful of copies left. You can purchase Issue One along with Issue Two in a bundle via our shop.

Thanks again for your support. We hope you enjoy Colournary just as much as we enjoy making it.

Colournary's second print issue is themed around water and promises stories on fishing and migration, illustrations, photos and recipes by some of Australia's best chefs.

05/09/2021

“The people of my homeland were moulded by the growth and harvest of rice which moved with the shapes and whims of nature.”

Dinithi Samarawickrama writes about their journey with rice starting from their rice farming family in Sri Lanka to their migration and subsequent shift in connection with rice, the earth and traditions. Read more now via Colournary.

Dinithi Samarawickrama was born to a Sri Lankan family of rice farmers. Rice is at the core of their being. Dinithi discusses its significance to her and her family.

29/08/2021

It's already time for us to get to work on issue two of Colournary's print magazine, and we're pleased to announce the upcoming theme: Water. Water flows through us and consumes us just as we consume it. It binds us together through oceans and waterways, allows us to migrate over it, nourishes us with food and drink, poses a threat with climate change, overfishing and drilling and fights against us with natural disasters.

We're accepting pitches pertaining to the theme (through the lens of food and culture) from First Nations, Black and PoC writers, chefs and illustrators until Friday, September 10. Simply email us with your pitches, ideas or questions before then via email at [email protected]. Please share this with anyone you know too.

30/07/2021

Welcome to the first-ever print issue of Colournary. It feels surreal to say it, but it’s finally out there in the world.

The first theme is ‘Country’ in tribute to the First Nations people of so-called Australia. The people whose land we have settled on, who we still owe so much to. Colournary is based on the Kulin Nation, and we would like to pay respect to the Wurundjeri people who are the Traditional Owners of the land.

Our theme is also in recognition of what Country means to Black and People of Colour who have settled in Australia. Those who deal with the effects of colonisation or the way Country changed meaning for them upon migration. Country is the giver of life, it is our provider. It produces our food and drink, and when it suffers we suffer with it.

Our first issue is a celebration of First Nations, Black and People of Colour and their connection to land, however they interpret it. We encourage you to join us in celebrating our contributors today, and to celebrate the reclamation of our voices.

There’s still time to purchase a magazine, so get in while you can.

Thank you for your support, and remember: we don’t need a voice. We just need a platform.

— Rushani Epa. Editor.

https://www.colournary.com/shop/p/colournary-first-issue

Our first print issue is a 60-page celebration of First Nations, Black and People of Colour through the lens of food and culture. The theme of our first issue is ‘Country’ in tribute to the First Nations people of so-called Australia. The people whose land we have settled on, who we still owe so...

23/07/2021

We’re pleased to announce that in celebration of our upcoming launch, Armenian Australian chef Tom Sarafian (who has a recipe in our upcoming issue) is set to host a virtual cooking class via our Instagram Live.

He’ll be cooking up his iteration of fish fatteh that gained notoriety at Bar Saracen – a dish that adds a few extra layers of fish and salad to the traditional Lebanese chickpea fatteh, transforming it from a breakfast dish into something more suitable for dinner.

Those who pre-order a magazine along with a recipe card via the website will receive a digital and physical copy so they can prepare ingredients for the class. And everyone is welcome to tune in to the free class via our Instagram live on August 7 at 5:30pm AEST, the week after our official launch date.

What’s most exciting is that this isn’t the dish that he’s featuring in our magazine either, so every person who orders a magazine and card will receive two of his favourite recipes.

There’s limited copies of the magazine and recipe card, so make sure to place your orders by 11:59pm Thursday, August 5.

Pre-order Colournary’s first print issue at a discounted rate and a digital and physical copy of Tom Sarafian’s fish fatteh recipe.

21/07/2021

We’ve got an update for everyone on our launch events. We hope to still host our launch event at the Social Studio on Saturday, July 31, but this all depends on the current state of affairs in Naarm (Melbourne).

If the lockdown is extended, we will unfortunately need to cancel the launch event. With that being said, we have some exciting news. One of Melbourne’s best chefs is set to host a virtual cooking class via Colournary’s Instagram live on Saturday, August 7 from 5:30pm onwards. Recipe cards will be issued out with magazines to those who pre-order a magazine from Friday onwards.

For those who would like to purchase tickets to our Social Studio event, tickets are still available on a donation basis, but refunds cannot be issued in the event of cancellation.

Unfortunately our after party has been cancelled and refunds will be issued to those who purchased tickets shortly.

In the meantime, sit tight and watch this space for the announcement of our cooking class this Friday, July 23. The magazine is still set to launch on July 31 and we’re incredibly excited for you all to receive your copies following this. Stay safe and be kind to one another.

08/07/2021

Korean home cook Heli Yoon shares her recipe for Korean knife-cut noodle soup via Colournary.

Warm up with it this winter now.

Kalguksu (pronounced kal-gook-soo) is a classic Korean winter meal. It is a dish where location plays a large role in the way it is prepared. Near the ocean, boiled clams are a main feature, whereas in farming communities pumpkin is commonly seen. The most popular version, featuring chicken, is foun

19/06/2021

"Kimchi originated during a time in Korea when survival was a priority."

"I grew up with and ate kimchi when it was a symbol of difference, before it had been culturally appropriated by the very people who often love my culture’s food but don’t necessarily respect my people."

From being sneered at to becoming trendy, Heli Yoon's essay for Colournary delves into how the perception of kimchi has altered over time in the Western world.

Heli Yoon grew up with the scents of kimchi surrounding her. In the bathroom? Fermenting kimchi. In the kitchen? More kimchi. This is her story on her experience with kimchi and how she's come to love her childhood staple.

02/03/2021

Janki Patel’s Paneer Vagharelo Bhaat (Gujarati-style paneer fried rice) is the best way to use any leftover rice or grains that you have on hand.

It's the perfect balance of sweet, salty and sour and makes for an easy mid-week scratch meal.

Prep Time 15 minutes | Cook Time 15 minutes | Serves 2 people as a side or 1 person as a main

10/01/2021

You might want to think twice before picking up that supermarket chai powder. "I thought that chai had been whitewashed," says Dylan Senthilan, the founder of Chai Villain.

"There are companies that are selling chai who use and adopt yoga or aspects of Buddhism and Hinduism to build and develop their brand. It is not like the founders are from those cultures and in those cases, I want them to understand that this is cultural appropriation."

Maintaining that while chai is an essentially Indian product, it has no special significance to bring you closer to spiritual awakenings matters as a concept when lives are at stake. Read more about Dylan's story and the importance of buying ethical chai in this piece by Vishad Sharma for Colournary.

Words by Vishad Sharma The word "chai" can evoke many different images in many different people. For about a billion or so residents in India, it is one of the more common words for tea. Most tea consumed in India is made using a mixture of milk and water tea, sweetened with sugar. What

06/12/2020

We recently published a piece on the wonderful Nagesh Seethiah and now we have one of his simple and striking recipes to share with you.

Pickle some squid at home; Mauritian-style.

Find his recipe via our site now.

This is Nagesh's recipe for Mauritian pickled squid.

23/11/2020

If you've enjoyed a slice of pizza at Capitano, chances are Nagesh Seethiah might have made it.

The Mauritian-born chef cooked around 1,500 bags of food over the last eight months for those who wanted it during Melbourne's lockdown. No questions asked. There's a lot to be learned from someone as generous as he is.

Read more about his experiences now.

Words by Rushani Epa A pot of food slowly bubbles and simmers away on low heat, while the aromas of curry leaves, ginger, garlic and other spices fill his North Melbourne flat. Nagesh Seethiah stands in his kitchen as he batch cooks dal for strangers. The chef would hop on his bike and head to F

19/11/2020

Fondue's great, but have you tried Sichuan fondue before?

Chef and cookbook author Rosheen Kaul recently shared her recipe for Sichuan fondue with us.

Taken from her Isol(Asian) Cookbook, it's guaranteed to provide hours of mouthwatering (and mouth-numbing) fun for everyone involved.

A fondue is no more than cheese heated with wine, but  the sign of a well-made fondue is a silky, homogenous  mixture. Thanks to my old boss Heston Blumenthal, it turns out that adding some cornflour to the mix helps too. The cornflour stops the proteins in the cheese from

14/11/2020

Jennifer Perkin recently spoke with Rosheen Kaul, author of the fiery, new(ish) kid on the block, the Isol(Asian) Cookbook for Colournary. She's recently joined the ranks of Etta as its chef and is set to stir the industry up.

Jennifer Perkin chats to Rosheen Kaul, chef and author of the Isol(Asian) Cookbook series.

05/10/2020

It's not too late to try and reverse the effects of climate change in Australia.

Wurundjeri Elder Uncle Dave Wandin tells us how we can do so with native bush foods, and how you can do your part in conjunction with CERES Joe's Market Garden.

Wurundjeri Elder Uncle Dave Wandin tells us how Indigenous land management and native bush foods can help to reverse climate change in Australia.

22/09/2020

Celebrate Meat Free Week with the family behind Melbourne's Loving Hut Richmond and Loving Hut West Melbourne.

Fiona Khor discusses what veganism means to her family, why she doesn't make friends with salad and more in the latest piece featured in Colournary!

Meet the Khor Family. The brains behind the Loving Hut franchise in West Melbourne and Richmond. Fiona Khor discusses veganism, her family and their restaurant chain for Meat Free Week.