Colournary Magazine

05/04/2025

How do you define a cuisine from more than 7,600 islands, countless languages, and hundreds of variations on a single dish? Filipino food is often said to be “having a moment,” as if it hasn’t always been present, in suburban garages, balikbayan boxes filled with cans of Spam, jars of bagoong, crispy chicharrón, and the comforting scent of pandesal bread fresh before school drop-off.

Join us on Monday, 7 April as we celebrate the Filipinx diaspora through five courses by chef and the team at .melb, and sample six thoughtfully paired wines by . Only a few tickets remain.⁠

Links in bio for ticket sales and our full article.

05/04/2025

"What do you mean, Filipino cookbooks don’t sell?”
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For generations, Filipino food has existed at the edges, joyfully cooked, rarely recognised. In our latest piece, speaks with , , , .calo and about memory, misrecognition and reclaiming space. Featuring photography by and .
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Then, come and taste the story. On Monday, 7 April at 7pm, join us, .melb, and for a one-night-only celebration of resistance, reclamation and the Filipinx diaspora, told through five vibrant courses and six thoughtfully paired wines. Only a few tickets remain.
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Links in bio for the full article and ticket sales 🇵🇭

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.