For ten years, Sharon and Carol Salloum have been delighting Australian palates with the flavours of Syria.
Carol says they've had to educated some clients too.
"When we first opened ten years ago, people didn't even know where Syria was. And we'd say to them, 'Lebanon, yes?' and then they'd know. So we'd have to say it's similar to Lebanese food, Egyptian food and so on, so they knew it that way."
And rather than have Syria known only as a nation ravaged by civil war, now in its sixth year, the sisters are determined to represent the country once considered the jewel of the Middle East.
Head chef at their restaurant, Almond Bar, Sharon Salloum says it's about honouring her family's heritage.
"There's so much beauty and love and hope in Syria still, and we have a lot of family over there. And I think it's really important for people to see past what's happening, because people are still living there and choose to live there because they love the country as much as they do."
Carol believes cooking is an intrinsic part of the Syrian way of life.
"People that have gone there have thought the hospitality there was amazing. Hospitality is in our blood, you know, to show them that this is Syria - this is what Syria is about, it's about love. Love of culture, love of food, love of people. "
Now, the taste of Syria is being infused into the signature dishes of some of our most celebrated chefs.
And it's all for a good cause.
'Cook for Syria' is an initiative created in the UK, with names such as Jamie Oliver and Nigella Lawson lending their support.
There, it raised more than 200 thousand dollars for the children of Syria, through the charity, UNICEF .
And the fundraiser has now landed on Australian plates.
Celebrated chef, Kylie Kwong is one of those taking part in 'Cook for Syria'.
"I think it's an amazing cause, I think, as a restaurateur, as a chef, I just want to do everything I possibly can. That's what my staff and I live for, really - how can be best serve the community, and of course we all know this is one of the greatest causes right now in the world."
David Thompson, head chef at Thai restaurant, Long Chim, travelled to Syria a decade ago and says he feels a profound connection to the country.
"There is history that goes back decade upon decade - no, millennia upon millennia. The whole of our human history, our shared human history, is written deep in the soils of Syria."
The initiative opened in Sydney at Three Blue Ducks restaurant.
At $320 a head, feasting on these dishes didn't come cheap - but more than 100 customers were quick to snap up seats.
And with proceeds going to charity, you could say it was a sweet deal.
So far, more than $30,000 has been raised.
The month-long campaign continues, with a similar charity dinner being held in Melbourne on Monday March 6th.
But any restaurant can be involved, by donating $3 from a Syrian-inspired dish, to UNICEF.
