Rosheen says she owes her love of cooking and Chinese food to the meals her parents made at home. These days they're surprised by the familiar flavours they find in Rosheen's dishes when eating in her restaurant. Pour the oil into a large saucepan that can hold double its volume (as the oil will bubble up) and place over medium heat. Add the spring onion and ginger and fry until golden, then remove from the oil and discard. To assemble, stir the sago and mango puree together to combine. Divide between two chilled serving bowls and drizzle with the coconut milk. Garnish with the extra diced mango and plenty of pomelo pulp. Food writers such as John Newton (The Oldest Foods on Earth, 2016), Vic Cherikoff (The Bush Food Handbook, 1997) and Jean-Paul Bruneteau (Tukka: Real Australian Food, 1996), as well as chefs such as Sydney’s Peter Gilmore (of Quay fame) – none of them First Nations people – edged the conversation towards the mainstream, along with many pioneers in the agricultural industry. Hurrah for this landmark book, which combines Adnyamathanha man Damien Coulthard’s cultural knowledge with Rebecca Sullivan’s interest in the local food economy and a desire to feed her family well. Both authors show you how to buy, grow, cook and eat from the amazing pantry on our doorstep.

Whisk the eggs, salt, white pepper and cornflour slurry together thoroughly. Ensure there are no strands of egg white remaining and that the mixture is well combined. Add the white spring onion, cooked meat and seafood, and the julienned vegetables, then stir to combine with the egg mixture. Set aside.

Food literacy is knowing what a carrot is, and recognising it with all five senses,” says Bee Wilson, the journalist and author who cofounded Taste Ed with headmaster Jason O’Rourke. Spaghetti at Zucco, the Italian restaurant that’s a “catalyst” of Meanwood’s food scene. Courtesy of Zucco, Leeds Heat the vegetable oil in a wok or frying pan until smoking and pour the egg mixture in. It will puff up as soon as it hits the hot oil.

A trustee of Lewisham’s Refugee Cafe, Munoz is aware that money, language or family barriers often prevent refugees from developing new professional skills. When a refugee scholarship at the School of Artisan Food (SAF) was offered to the Refugee Cafe, it could not find anyone capable of committing to the six months of full-time study in Nottinghamshire that was required. Instead, aged 62, Munoz took up the advanced artisan baking diploma himself. “It’s never too late to learn,” says the former teacher. After he finishes the course next month, he intends to train Lewisham refugees in the professional baking techniques and business skills taught at SAF. In writing Chinese-ish, it was actually incredibly helpful to have a body of work to pull from and inevitably flesh out to make a more complete cookbook,” Kaul tells Broadsheet. As a refugee, it doesn’t matter how long you live in this country, maybe you don’t have the same opportunities,” says Marco Munoz, who came to Britain from Ecuador in 1999.

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Push the noodles to the side of the pan and add the beaten egg, bean sprouts and garlic chives. Fry for 30-40 seconds over high heat, until the chives begin to wilt. Rosheen Kaul immigrated to Melbourne, Australia with her parents when she was young. ( Supplied: Rosheen Kaul)

The Singapore-born chef has teamed up with illustrator (and former waiter) Joanna Hu, who hails from China's Hunan province. Together, they've produced Chinese-ish, a cookbook pooling all the Chinese-inspired recipes that have come into their lives, which they describe as not quite authentic but 100 per cent delicious. Amen to that. Char kway teow (pictured above) As immigrants with Chinese heritage, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey; should they cling to the traditional comfort of their parents’ varied culinary heritage, attempt to assimilate wholly by learning to love mashed potatoes, or forge a new path where flavor and the freedom to choose trumped authenticity? They went with option three. Place the mango, evaporated milk and 1/3 cup (80 ml) water in a food processor and blitz into a puree. At this point, taste for sweetness. If the mango is lovely and sweet, don’t add any additional sugar. Otherwise, add the caster sugar and blitz once more in the food processor, until the sugar hascompletely dissolved. As immigrants with Chinese heritage who both moved to Australia as kids, Rosheen Kaul and Joanna Hu spent their formative years living between (at least) two cultures and wondering how they fitted in. Food was a huge part of this journey - should they cling to the traditional comfort of their parents' varied culinary heritage, attempt to assimilate wholly by learning to love shepherd's pie, or forge a new path where flavour and the freedom to choose trumped authenticity? The intention of the first [cookbook] was to teach basic Chinese cooking techniques using pantry ingredients, with a couple of recipes that featured a Chinese soul but more Australian expression. People responded well to those cheeky Australian-Chinese recipes, and so this second book became a glorious mishmash featuring more unusual but traditional Chinese recipes.”

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In this month’s issue of Food Monthly we celebrate 30 of the most exciting things happening in food right now, from scholarships in baking for refugees and fine-dining supper clubs championing West Indian food to an extraordinary marriage of Malay and Scottish cooking in Glasgow. We take a peek at the growing interest in blurring the lines between white, red and rosé wines, and hear about an initiative for prison cooking that is improving the way inmates eat. We salute a fine shortbread handmade in small batches, praise the potato pavé and get to know the UK’s first ever food museum. Add the sauce and 1 tablespoon of the chilli paste or sambal oelek (use more if you want more heat) and toss to coat. Today, Noilly Prat makes four distinctive vermouths principally from local picpoul and clairette grapes. They are aged outside beneath the Mediterranean sun for a year in old whisky and cognac barrels, before being blended with mistelle and matured for a year in vats. Then the magic happens. The perspectives Hu shares throughout – particularly in essay form – tug on Kaul’s heartstrings “because of how real and poignant they are”. “She writes of her experience moving to Australia as part of a traditional Chinese family unit, on expressing affection, on language,” Kaul says. “Her stories [tell] of the experience that many immigrant kids share growing up in a Western country. Something that has always bothered me is the sheer number of ethnic cookbooks written by white authors with this fixation of always making it ‘easy’. ‘Japanese made easy.’ ‘Noodles made easy.’ And so on. Cookbooks written by people of colour have a heart and soul to them, a story to tell, whether their recipes are traditional or adapted with realities of time and place.