Edible Immigration Tales
by Frankie Unsworth and Rachel Khoo - 31st March 2010 | 10:28 AET
For three nights in late March a pair of food loving Brits, Frankie Unsworth and Rachel Khoo, transformed their living room into a restaurant and taught their Australian guests about their culinary heritage. Here they tell the story of how it all came about.
Photography by Howard Trang
Comment on this article
PLEASE NOTE: All submitted comments become the property of SBS. We reserve the right to edit and/or amend submitted comments. HTML tags other than paragraph, line break, bold or italics will be removed from your comment.
ADVERTISEMENT
Featured Food & Recipes
- Turkish ice-cream (dondurma)
- Turkish sausage and baked eggs (sucuklu yumurta)
- Green olive salad (yesil zeytin salatasi)
- Stuffed eggplant (patlican dolmasi)
- Lamb dumplings with yoghurt and sumac (manti)
- Fried mussels with tarator (midye tava)
- Cherry Bread Pudding (visneli ekmek tatlisi)
- Tapioca pudding with cassava and banana (che chuoi chung)
- Black Angus beef with lucky sauce (bo luc lac)
- Vietnamese dressing (nuoc cham)

Hot Tips
Coconut Milk and Cream
Coconut milk and cream can settle during storage in cans, so give them a good shake before opening.
Glossary
Porcini Mushrooms
Dried mushrooms. Usually re-hydrated before use by soaking in boiling water.
ADVERTISEMENT

ADVERTISEMENT

VideoNEW
Podcasts
Blogs











