Melbourne catering company Merchant Road supports women from refugee backgrounds with training and paid employment opportunities. Together with the help of Northcote bakery and coffee shop All Are Welcome, it’s holding a series of workshops where participants learn to make three different types of traditional Ethiopian bread – ambasha, malawah and injera. (The latter is a spongy sourdough flatbread and is a staple of Ethiopian, Eritrean and Somali cuisine.) Ethiopian cook Kemulat and her niece Asanti will lead the workshop.
Included in the $75 ticket price is a traditional Ethiopian dinner where participants can feast on the bread they’ve created as well as misir (lentils), alicha (cabbage), kayisir (beetroot), doro wat (chicken stew and egg) and alicha attar (yellow split peas), served with traditional Ethiopian tea.
Nic Dowse from Honey Fingers has donated the honey for the workshop; the chopping boards were specially made for the event by woodworker Erin Malloy; and graphic designer Liz Cosentino has designed recipe cards for each person to take home.
From 5.30pm to 8.30pm.