The Good Food Project
22 May 2021
Join Soheila from the Good Food Project for a Persian cooking class where participants will learn to make (and get to taste) Kuku Sabzi—Persian Baked Omelette. Soheila will have some extra goodies planned for this session for you to enjoy in the IMA courtyard.
This workshop is presented in conjunction with Khadim Ali’s exhibition Invisible Border at the IMA and a brief guided tour of the exhibition will follow the workshop.
Cost: $20pp. Places are strictly limited. Purchase tickets here.
We are committed to making the IMA accessible to people of all abilities, their families, and carers as well as visitors of different ages and different backgrounds. There is wheelchair access and an accessible toilet with baby changing facilities also located on the ground floor and we welcome guide and support dogs. Find out more about the accessibility of our facilities and program here.
COVID safety advice:
—Stay at home if unwell or have a cough, fever, sore throat, fatigue or shortness of breath.
—If you become unwell during the event locate an IMA staff member.
—Maintaining physical distancing is the individual’s responsibility.
This is a COVID-Safe event. Participants will not be financially penalised should they need to cancel due to experiencing COVID-19 symptoms.
The Good Food Project
The Good Food Project is a social enterprise supporting people with barriers to employment through food and community. They work with new migrants, asylum seekers and refugees, as well as people with disabilities and mental health issues to train and gain employment in the hospitality industry. The Good Food Project Nundah was born in 2016 under the guidance of parent company Nundah Community Enterprises Cooperative (NCEC). Starting the Good Food Project enabled the development of a catering arm, cooking classes, selling world food products, as well as providing hospitality training and refugee-led small business start-up support. They derive 100% of income through trade and having financial freedom allows them to organically develop their business into a collaborative and fluid model, with a flow on effect of increasing independence and autonomy their staff.