Mother and cook Abshiro Farah fled war-torn Somalia 20 years ago.
While the emotions of that time have not faded, she also recalls happier memories that now live on through the dishes she prepares for her children in her new homeland.
"No matter where you come from food is [about] connecting people. That is what I believe,” she said.
Authors Gaye Weedon and Hayley Smorgon said the refugees involved in the project found it easier to relay their sometimes difficult experiences through cooking.
"Food is incredibly nostalgic - the ingredients, the smells, the taste - can bring back so many memories of home, of your childhood, better times, of family you have left behind," said Weedon.
The book covers cuisines from a variety of countries with recipes for Tibetan Momos, Afghan Kabuli Pulow, Persian kebabs, and the Kaffir Prawn Curry from Sri Lanka.
"It's nice to see people relive thier past and have that connection to their homeland through their food and cooking," said Ms Smorgon.
"And it's a way they keep that connection with their family and keep their history alive."
One of the book's key backers, handwoven rug dealer Bob Cadry, said the project is one that has been close to his heart.
The son of Iranian migrants from the 1950s, Bob Cadry said the refugee experience and the role of cooking is one he can identify with.
"People struggle with new identities in a new land and food is a beautiful way of bringing people together to break down barriers," he said.
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