In Pakistani publishing and media. and art and culture communities, the name of Hameed Haroon is well regarded and widely recognized. In our small scene of art admirers and supporters, Mr. Haroon is one of the most passionate, and his interests are diverse and eclectic. It is an experience in itself to visit Mr. Haroon's ... Read More »
Renaud Gay is a French musician focusing on the use of traditional instruments. Renaud has been playing world music instruments for more than 15 years in different projects, venues and with different artists from all around the world. In 2010 he founded SoundScape Crew in Shanghai, China, a project gathering world musicians from different cultures ... Read More »
Nazeem Hussain has fast become one of the most in-demand TV and Radio personalities in Australia. Nazeem is best known as the star and creator of the critically acclaimed, 'Legally Brown', the TV show that broke ground with it's boundary-pushing content, received wide spread critical acclaim and was nominated for Most Outstanding Comedy at the ... Read More »
Manal Younus is a writer, performance poet and creative producer. As a Muslim woman with Eritrean origins living in Australia, the young artist discovers and strengthens her identity while inciting thought and discussions amongst her audiences in schools, workplaces, conferences and communities. Her background in community work has seen her create inclusive, progressive spaces. In ... Read More »
Graduated from Al-Azhar University Imam of Heidelberg mosque Melbourne Assistant Secretary of the Board of Imams of Victoria In 2016 Heidelberg mosque won the Victorian Multicultural award acknowledging our efforts Alhamdulellah for having very successful open days at the mosque inviting more than 300 people from the local area to the mosque to have tours ... Read More »
Ingredients 4 Small veal bones 2 Carrots 1 Celery stalk 1 Small onion 1 Red capsicum 1 Tomato 1 Bunch parsley 2 Vegetable stock cubes 1 Small cauliflower, cut into florets Dumplings 50g semolina A pinch of salt 1 Egg Instructions Place the veal bones, carrots, celery, onion, capsicum, tomato and ¾ of the parsley ... Read More »
Ingredients 4 Tomatoes 4 Onions, finely chopped 1 Green or red bullhorn pepper (or ½ capsicum), finely chopped 8 Garlic cloves, finely chopped ½ Bunch flat-leaf parsley leaves, finely chopped 1 Tsp salt 1 Tsp caster sugar 4 Small eggplants 150ml olive oil, plus extra for greasing Instructions Score a shallow cross in the base ... Read More »
Instructions Soak the burghul and dhals overnight. Soak burghul and dhals together overnight in a large bowl with enough water to cover. Rinse under running water, drain and place in a large heavy-based saucepan with lamb, garlic and ginger, then cover with 1.5 litres water. Bring to the boil, skimming any impurities from the surface, ... Read More »
Ingredients Kabsa spice mix: ¼ Tsp ground cardamom (cardamom powder) ¼ Tsp ground white pepper (white pepper powder) ¼ Tsp saffron ½ Tsp ground cinnamon (cinnamon powder) ½ Tsp ground all spice ½ Tsp dried whole lime powder Chicken kabsa: 2 Tbsp oil or butter 3 Onions, sliced 1 Tbsp minced ginger (ginger paste) 1 ... Read More »
Ingredients 130g Brown lentils 200g (1 cup) white rice 60g Small elbow macaroni 60ml (¼ cup) olive oil 1 Onion, finely chopped Tomato sauce 2 Tbsp olive oil 1 Onion, chopped 1 Garlic clove, chopped 1 Long red chilli, finely chopped 280ml (1 cup) passata Instructions To make tomato sauce, heat oil in a saucepan ... Read More »
