Choose the perfect experience for you

Trying to find the perfect experience for a date night, a thoughtful gift or just a meaningful way to spend quality time with loved ones?

We’ve got you covered!

Our instructors will guide you through an amazing 3 hour experience full of love, delicious food and amazing stories at our Northcote home.

Palestinian with Somaya

  • Black Tea w/ Mint (VEGAN/NF)

    Hommos w/ Za’atar Bread     (VEGAN/NF)

    Maqlouba |     Layered rice dish (contains all allergens)

    Musakhan Rolls     (NF/DF)

    Molokhia w/ Fried Garlic     | Green mallow leaf soup (NF/V/GF)

    Kh’yar bi Leban     | Cucumber + yoghurt salad (V/NF)

    Halawet al Jaben     | Sweet Cheese Dessert (V)

    *Please note; our menus are subject to change without notice.

  • For Somaya, the biggest joy of cooking comes from seeing people enjoy her food. Her menu is a love letter to both her guests, and her homeland.

    There’s her Molokhia, a refreshing green soup made from minced mallow leaves and fried garlic, with a texture that will leave you curious for more.

    There’s her Musakhan Rolls - shredded chicken poached with warm spices and mixed with caramelised red onion and zingy sumac, all rolled up in delicious crispy flatbread.

    And last but not least, there’s Somaya’s Halawet al Jaben, a soft and stretchy sweet cheese dessert, scented with orange blossom and rosewater syrup, and finished with toasted pistachios - need we say more?!

  • “We love life in Gaza,” Somaya says.

    “Even with the bad situation we have, we still love our country.”

    Arriving in Australia less than a year ago, Somaya misses her home in Palestine but feels grateful to be here.

    To be safe. “I am very lucky,” she says. “We lost a lot of things, so we always say: thank God for everything. We’re still alive.”

    For Somaya, having people understand the rich cultural heritage of her country is very important. “My country is full of kind-hearted people.

    They are very educated, very ambitious. The weather is very beautiful, and we have lots of beaches, and lots of sightseeing. There are so many amazing places there.”

    Her cooking is her way of sharing recipes and resilience, bringing people into what she affectionalty calls ‘the school of Om Sayed.

    “That’s my grandma’s name who used to teach everyone her recipes. My mum, my aunts, me – we all come from that school.”

    “This is what I want. To make people happy, to see happiness in their faces. And that’s it.”

Indonesian with Mey

  • Wendang | Refreshing ginger and lemongrass tea, sweetened with a little brown palm sugar (vegan, NF, GF, N/OG)

    Sambal With Prawn Crackers | Mey’s Sambal is the perfect balance of spicy, sweet and sour. Served with crunchy fried prawn crackers (GF, NF)

    Ayam Goreng | Super crispy fried chicken which is marinated in a fragrant batter of crushed coriander seeds (GF, NF, DF)

    Nasi Kuning | Fragrant yellow rice infused with fresh tumeric, lemongrass, pandan, kaffir lime leaves and coconut (vegan, GF, NF)

    Gado Gado with Peanut Sauce | An Indonesian staple. Crunchy textural salad with peanut sauce,filling enough to be served as a main course (GF, vegetarian)

    Sambal Tomat | A chunky tomato, garlic and chili Sambal that is the perfect accompaniment to Mey’s fried chicken. Spice warning! (vegan, GF, NF)

    Klepon | Soft pandan rice cakes with a sweet burst of palm sugar and rolled in fresh coconut (vegan, GF, NF)

    *Please note; our menus are subject to change without notice.

  • Mey’s menu pays homage to her favourite childhood recipes that are universally loved by  everyone in Indonesia. There’s Wedang, a popular ginger tea that is rich in benefits, and anti-inflammatory agents. Pair this with Prawn Crackers and Home-Made Sambal and you have yourself the perfect welcome snack to kick-off your cooking experience! 

    The star of the show is Ayam Goreng, spicy fried chicken that is often made on every street corner in Indonesia, and now, by you here in Melbourne! There’s Mey’s Nasi Koning, a fragrant yellow rice cooked with turmeric and kaffir lime leaves, making a perfect mountain of fluffy, golden goodness.

    For dessert, you’ll be indulging in Klepon, rice cakes that fuse the earthy aromatics of pandan with the nuttiness of shredded coconut (and a burst of surprise sweetness in the centre)!

  • Mey has lived several lives already — she grew up on Mandao, a small island three hours from Jakarta; she’s seen many pockets of the world while working as a flight attendant; she's become a mother, and wife; and is now a passionate cook and contributor to her new community in Springvale, Melbourne.

    Now she’s embarking on a new adventure, as a Free to Feed cooking instructor — all aboard!

    Mey’s mother is a seminal figure in Mey’s life, helping shape Mey’s relationship with food and cooking. “She is a strong woman, who grew three of us girls.

    She is a hard-working woman, always there for us. When I was just 10 years old, she taught me how to cook, how to survive at home when she and dad had to go for work,” says Mey.

    And now Mey is motivated to pass these skills on — both to her own children, and to any willing curious cooks at Free to Feed!

Eritrean with Aziza

  • Chai (VEGAN, NF, DF)

    Himbasha (NF, VEGETARIAN)

    Zgni served w/ Injera | slow cooked chicken + berbere stew served w/ fermented flatbread (DF, NF)

    Aziza’s Salad (VEGAN, NF, GF)

    Sambusa w/ cheese + dill (VEG, NF)

    Chatney (VEGAN, NF, GF)

    FATERA  | fried dough sweet (NF, VEGETARIAN)

    *Please note; our menus are subject to change without notice.

  • Aziza’s menu is truly a huge hug on a plate. There’s her mouth-watering Himbasha, a celebratory sweetened bread, finished with nigella and sesame seeds.

    There’s her Zgni, tender chicken  stewed on the bone in a rich deep red berbere sauce, complete with caremelised onions and hard-boiled eggs.

    There’s her crispy fried feta and dill filled sambusa served with a fresh zesty chutney, with a hit of green chili!

    And last but certainly not least, there’s Aziza’s Fatera, sweet fried dough, with a subtle nigella flavour that is an absolute favourite amongst Aziza’s kids - and is sure to be your new favourite too! 

  • Aziza’s Eritrean heritage has always been a big part of who she is. A culture of celebration and togetherness, Aziza was brought up in the warm embrace of Eritrean community, listening to tales of her people, and learning the ropes of cooking from her mum.

    It was her mother who taught her the magic of food, inviting people over often to share in the flavours.

    “We share our food and our happiness” she says. It’s the Eritrean way, one that Aziza honours amongst her own children too.

    Every Friday, she makes popcorn, cake and coffee, lights a traditional charcoal incense, and waits in the living room for her children to come running in, drawn by the warm buttery smell.

    Together, they laugh, they share, they eat around the small coffee table, before watching a film.

    To Aziza, this ritual is important, it keeps her connected to her culture and to her family.

    It makes her happy, and if there is one thing Aziza truly believes, it’s that happiness is meant to be shared.

Iraqi with Rana

  • Chai Mahal (Vegan, GF, NF, No O/G)

    Babaganoush w/ fried pita bread (Babaganoush: Vegetarian, GF, NF) (Pita: Vegan, No O/G, NF) - gluten free option available

    Ras Asfoor     | Meatball stew w/ potato (GF, NF)

    Rice w/ Sha'ria (Vegan, NF, No O/G)

    Dolma (Vegan, GF, NF)

    Borek (NF, DF)

    Dipping sauce (Vegetarian, NF)

    Zlata | salad (Vegan, GF, NF)

    Sim simiya | Sesame sweet (Vegetarian, DF, NF, contains sesame)

    *Please note; our menus are subject to change without notice.

  • Rana’s recipes are testament to her heritage, travelling with her from Iraq to Australia to bring you a menu brimming with both flavour and stories!

    There’s her Ras Asfoor, lightly spiced meatballs cooked with onion, peas and potatoes, infused with fragrant spices and tangy dried lemon, left to slowly simmer in a rich tomato sauce.

    Then there’s her dolma, the crown jewel of Iraqi cuisine, a collection of vine leaves, zucchini, eggplant, tomato and onions each lovingly stuffed with her family’s spiced rice mixture.

    Rana’s borek is a welcomed addition, fried pastries filled with sautéed meats, served with a refreshingly zesty yoghurt sauce.  And what feast would be complete without something sweet, like Rana’s Sim simiya, toasted sesame bars, swirled with tahini, honey and a hint of cardamom.

    To eat with Rana, to cook alongside her, is a transportive experience. One that she hopes will fill our bellies with more than just food – but with stories of another home, of a busy, joyous Baghdad.

  • Rana believes that cooking for loved ones is a form of healing. A type of culinary medicine for both chef and guests alike. “Food is a major part of our culture, it’s a way to show others that you care,” she says.

    Her stories are of Baghdad during peacetime. They speak to a cosmopolitan city that’s as chaotic as it is beautiful – a city that smells of cardamom tea, fried bread and fresh coriander; a city of bustling bazaars and museums that house an intersection of Middle Eastern cultures; a city of springtime picnics and noisy morning markets packed with young children clamouring for sticky sesame sweets.

Venezuelan with Daniel

  • Tizana | Tropical fruit punch (Vegan/NF)

    Patacones w/ Salad (GF/DF/Vegetarian/NF)

    Arroz a la marinera | Seafood rice (GF/DF/NF/ Pescetarian)

    Cachapas + Cheese     (GF/NF/Vegetarian)

    Guasacaca w/ Yuca Frita (fried cassava chips)     (Vegan/NF)

    Tequeños w/ filled Halumi Cheese + Guava (NF/Vegetarian)

    *Please note; our menus are subject to change without notice.

  • Daniel’s menu is the perfect balance of salty and sweet. There’s Tizana, a vibrant and fruity tropical punch (say goodbye to coffee!), served daily in the warm Venezuelan weather.

    There’s Patacones - plantain chips - fried until golden and crispy, and topped with a sweet and sour crunchy slaw.

    There’s Daniel’s favourite (and a staple in his hometown), his Arroz a la marinera, a seafood rice that is both warm and comforting, finished with a hit of charred lemon.

    There’s his Cachacas, sweet corn pancakes filled with feta cheese and butter, and so much more! Trust us, your tastebuds will definitely dancing!

  • Daniel hails from Caracas, the vibrant capital of Venezuela, nestled between the mountains and the Caribbean Sea.

    Even with the country’s undeniable natural beauty, Daniel says it’s the people who make it truly special, and seeking joy and laughter is a key part of their culture. “The most valuable thing we have is the people – not just Venezuela, but the people from Venezuela.”

    A typical Venezuelan gathering is a joyful and informal affair – talking, singing, dancing, eating, and lively conversations happening, all at once.

    Community, celebration and cooking go hand in hand, making everyone feel like they belong. In his cooking experiences, Daniel hopes to convey a taste of Venezuela’s natural warmth and vibrancy. He’ll also be sharing his signature flavour - a combination of sweet and salty!

    Most of all, Daniel wants you, his lovely guests, to have a great time. “Any excuse for a party!”

Ukrainian with Yuliia

  • Cherry Kissel | sweet Ukrainian drink (Vegan, GF, NF, N O/G)

    Pampushki | Garlic bread (Vegetarian, NF)

    Kyiv Chicken (NF)

    Mashed Potatoes (Vegetarian, GF, NF)

    Korean Carrot Salad | Korean carrot and coriander salad (Vegan, NF, GF)

    Vinaigrette Borsch Salad (Vegan, NF, GF)

    Varenyky z vyshnyamy | Dumplings with sour cherry (Vegetarian, NF, N O/G)

    *Please note; our menus are subject to change without notice.

  • From Yuliia's Korean Carrot Salad, both fragrant and crunchy and brimming with stories of migration, to her famous, crispy Kyiv Chicken - a dish that needs no introduction.

    There’s Yuliia’s Pampushki, a Ukrainian take on garlic bread featuring pillowy soft brioche buns filled with a herb-infused garlic butter and plenty of mozzarella.

    There’s her Varenyky z vyshnyamy, mouthwatering sour cherry dumplings, sure to please every sweet tooth, and of course, her Vinaigrette Borsch Salad, an ode to the classic flavours of Borsch - Yuliia calls it her ‘Ukrainian Vegemite’ as it’s a staple in every Ukrainian household! With a menu overflowing with flavour, Yuliia's only hope is that through her food, you’ll taste the soul of her beautiful home too.

  • Yuliia is from Mykolaiv, Ukraine, in the country’s south, where she spent lots of time on her grandparents’ farm.

    Her grandmother was a wonderful cook and baker, which inspired Yuliia and by the age of 15, she was cooking for herself. “It’s like meditation for me,” she says. “It makes you calm.”

    Mykolaiv suffered immensely as a result of the Russian invasion. And for Yuliia, cooking changed from something she did for pleasure to something she did for survival.

    Living mostly in underground shelters, with the war raging overhead, she would have to cook for her family with limited ingredients and limited time. “You have five minutes, and you need to make meals for the whole family,” she says. “I enjoyed cooking, but when the war started, I feel like this part of me broke.”

    Arriving in Australia in 2022, Yuliia has slowly found her way back to cooking, sharing her love, and her culture with all those she meets. “If I don’t try to cook, I’ll lose the recipes from my culture.

    I don’t have a family book of recipes, my grandparents have passed away, I don’t have any place to keep this recipe – it’s just something in my soul.” 

Syrian with Bahaa

  • Okruk Ajam | Black tea w/ cinnamom & cardamom (vegan, GF, NF)

    Balila (vegan, GF, NF)

    Mnazalt al Zahra | Cauliflower & lamb stew (GF, NF, DF (can be veganised))

    Mujaddara | Rice & lentil side dish (vegan, GF, NF)

    Ful | Fava bean dip (vegan, GF, NF)
    Fattoush Salad (vegan, NF) (can be made GF)

    Luqmet el Kadi | Mini doughnut balls (vegan, NF)

    *Please note; our menus are subject to change without notice.

  • Bahaa’s menu is an invitation into these memories and flavours. There’s his crunchy Fattoush, a sweet-and-sour salad, soaked in copious amounts of pomegranate molasses.

    There’s Bahaa’s Ful, (pronounced “fool”), a fava bean-based dish eaten in Aleppo only on Fridays, generously drenched in tahini, lemon juice and garlic, and topped with a lavish drizzle of extra virgin olive oil.

    Then there’s his favourite, Mnazalt al zahra, a decadent lamb stew passed on from Bahaa’s mother, brimming with ‘heavenly descended cauliflower’ that tastes so good it’ll make you fall in love with the vegetable all over again!

    And for the sweet tooths, there’s Bahaa’s Luqmet el kadi, bite-sized doughnut balls served with rich date molasses, tahini and a sprinkle of cinnamon - the perfect way to end a feast.

    Bahaa’s cooking is truly a labour of love.

  • As a kid, Bahaa spent hours as his mother’s unofficial sous chef, and would play the role of ‘taste consultant’ whenever required.

    It was from his mother that Bahaa learned the recipes, techniques and patience required to cook with love.

    Bahaa’s mother left Syria for Dubai when he was in his 20s, but not before cramming a freezer full of his favourite home-cooked meals. “It was her way of taking care of me,” he says. Once those meals were finished, Bahaa began cooking for himself – messaging his mother overseas for tips and advice.

    “It was a beautiful bonding activity,” says Bahaa, who lost the chance to see his mother after she moved to Dubai. “The closer I get to cooking the meals I tasted at home…the more I feel like me.”

Eritrean with Eshraqa

  • Eritrean Ginger Coffee (Vegan GF NF)

    Chickpea & Fava Bean Falafels | served w/ tahini sauce & pita bread (Vegan NF)

    Sheiya | BBQ-style diced lamb (GF NF DF)

    Shatah | peanut butter + chilli sauce (Vegan DF GF)

    Salatuh alkhiar maa alzabadi | yoghurt + cucumber sauce (NF GF)
    Adas | Lentil & tomato stew (Vegan NF GF)

    Spice Rice (Vegan NF GF)

    Salatuh Khadra | rainbow salad (Vegan NF GF)

    Lugaimat | doughnuts (Vegetarian NF - vegan option possible)

    *Please note; our menus are subject to change without notice.

  • Eshraqa tells us that to eat in Eritrea is to share, and to cook is to love, a sentiment stirred through all her recipes.

    There’s her ginger-spiced coffee, and crispy fava bean falafels dipped in tahini, awakening your tastebuds with every mouthful.

    There’s Eshraqa’s Spice Rice, a dish which lives up to its name, marrying cinnamon, cloves, cumin and cardamom!

    There’s Sheiya, a bbq-styled lamb dish served with a spicy peanut sauce, cooked on a stove, before filling the pot with dancing smoke to give it that real bbq flavour.

    And lastly, there’s Eshraqa’s doughnuts, extra spongey and dipped in creamy condensed milk and a sprinkle of coconut - it doesn’t get much sweeter than this!

  • To eat in Eritrea, is to share. And to cook, is to love. 

    Eritrea — bordering Sudan and Ethiopia, and hugging the Red Sea coast — is a place of seaside beauty, art deco architecture and magnificent mountain ranges.

    Despite a history marred by colonisation and conflict, Eshraqa wants her classes to be an insight into her authentic homeland. 

    She speaks of sitting beside her mother and grandmother after school, learning spice by spice, ingredient by ingredient. As a young girl she’d watch these matriarchs pour themselves into their dishes to feed the wider family, and now Eshraqa does the same.

    “We cook to show people we love them,” she says. “Nothing will taste the same as my grandmother’s cooking — but I hope my cooking tastes just as good to my kids. Different, but good… because you say it with your heart and then you cook.”

Persian with Tayebeh (Veg)

  • Sour Cherry Tea

    Mirza Ghasemi + Pita Bread (Vegetarian, GF, NF)

    Tahchin e Bademjan (Vegetarian, GF)

    Sambouseh (Vegetarian, NF)

    Shirazi Salad  (VEGAN, GF, NF)

    Zeytoon Pavardeh VEGAN, GF)

    Qottab (Vegetarian)

    *Please note; our menus are subject to change without notice.

  • Originally from Ilam, a Kurdish city in the western part of Iran, Tayebeh grew up with a fusion of influences from her Iranian grandmother and Iraqi mother.

    Tayabeh’s work and studies traverse architecture in Iran to child-care here in Melbourne, but her true passion is to share her traditional Kurdish cuisine with fellow food-lovers.

    In Iran, Tayebeh’s culture was repressed – even in Kurdish towns, her language was not spoken and it was hard to find work. Today, she is excited to be having open conversations about the colourful and proud aspects of her culture and heritage, infusing her recipes with memories of Spring picnics spread across the green rug of Ilam’s landscape, fresh figs spilling out of baskets, and Mount Ghalaghiran standing poetically in the backdrop.

    To be able to teach is a gift that enables her to find herself and a way to be close to her father – who was also a teacher. Tayebeh feels like she is making him proud with each lesson she gives. Her food is thus an invitation into her own heart, and the heart of her beloved Iran.

Pakistani with Kanwal (Veg)

  • In many ways, Kanwal’s recipes are an ode to her grandmother. From classic and comforting Daal to crispy mouth-watering Pakora (bite-sized vegetable fritters), Kanwal’s vegetarian menu is sure to please everyone. “I cook from my heart,” she says, and when you taste Kanwal’s food, you’ll know exactly what she means.


    Rooh Afza (Vegan, GF, NF)

    Pakora & Tamarind Chutney (Vegan, GF, NF)

    Pudina ki Chutney | Mint chutney (Vegetarian, GF, NF)

    Daal (Vegan, GF, NF)

    Aloo Cutlet (Vegetarian, NF)

    Zeera Rice (Vegan, GF, NF)

    Khageena (Vegetarian, DF, NF, GF)

    Kachumber Salad (Vegan, NF, GF)

    Seviyan ki Kheer (Vegetarian)

    *Please note; our menus are subject to change without notice.

  • Hailing from Lahore, Pakistan, Kanwal remembers her grandmother (Baree ami) using any occassion – often even making up occasions – in order to get the family together to laugh, eat, and share the delicious and deeply-spiced meals she’d been working on.

    Her grandmother always wanted her around to keep a close eye on what she was doing. “She would show me how to roast the spices, how to knead the flour for roti, basically how to pour love in the dishes,” says Kanwal. “It was like she was serving us – all the time making us eat.

    It was her way of showing us how much she loved us and I miss that so much.”

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Free to Feed is a social enterprise creating empowering employment opportunities for people seeking asylum and refugees through the creation of shared food experiences.

We give gratitude to Elders, past and present, for their spirit, strength and wisdom, as sovereign custodians of the world’s longest continuous culture. It is an honour to live on their Country, as a community of visitors and migrants both old and new. We pledge our support towards truth telling, opening our hearts and minds to listening, learning and connecting – in solidarity with First Nation Peoples here in Australia and around the world.

 Free to Feed, Cooking Experiences 539 High Street, Northcote | Events Space 205 - 211 Queens Parade, Fitzroy North, Melbourne,VIC

 205 - 211 Queens Parade, Fitzroy North, VIC

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