Through the humble act of preparing and sharing a meal, this Melbourne social enterprise moves mountains. Meet six of the cooking instructors from Free to Feed and discover the flavours they’re adding to our country’s cultural smorgasbord.

Verena's Colombian cheese bread (pandebono)

“Just thinking about pandebono brings me warm memories of family together, through happy and hard times.” – Verena, Colombian Cooking Experience instructor for Free To Feed

Halima's Somali lentil salad

“This dish really reminds me of my grandma, who loved this salad, and she taught me how to cook.” Recipe by Halima from Free to Feed.

Nada's Egyptian pickled cherry tomatoes with spicy green sauce

“In my Free to Feed cooking experience, we make this dish fresh, but you can make it a day in advance to really allow the tomatoes to absorb the flavours. This recipe goes really well with koshari and can be a side to so many recipes.” Recipe by Nada from Free to Feed.

Anh’s ginger chicken (Ga kho gung)

“This is a play on thit kho (braised pork with eggs), with ginger and anise, which are my favourite fragrances from pho. I cook it in memory of my mother. This is a ‘finger licking’ quick and easy dish, so it’s perfect for single parents and even young people to make.” Recipe by Anh from Free to Feed.

Akram's Persian smoked eggplant dip (kali kabob)

“This is a very common side dish in the northern part of Iran. My family love this.” Recipe by Akram from Free to Feed.

Afghan sweet spiced rice (qabuli palow)

“This recipe is very common to have at parties or when guests come over. The sultanas and carrot are fried and then mixed with sugar and cardamom. This is added as garnish to the dish and adds lots of delicious flavour. I love cooking. It makes me very happy to make this special food for my family.” Recipe by Laila from Free to Feed.