Dinner and diversity: Eating Together

Rosewater and buttermilk bavarois with quince compote. Raspberry and mango sorbets. Chilled lychee and custard apple frappe. These were just some of the delectable delights on offer as more than 100 guests from the UNSW community participated in the inaugural Eating Together dinner on Saturday 21 July.

The dinner, organised by Gastronomy catering and hosted in the Leighton Hall, also featured speakers from the Islamic, Christian, Jewish and Buddhist faiths sharing their insights and stories.

“We wanted to amplify to the Australian community that every time we eat together we celebrate our commonality and our humanity,” said Gastronomy’s Miccal Cummins.

With tables adorned with hyacinths, tulips, roses and orchards, guests were treated to delicacies beginning with a Cappuccino of Jerusalem artichoke with herb spatzle.

The preciousness of the animals we kill for food was a common theme amongst the speakers. Imam Amin Hady explained that within Islam it is considered that those who are kind to the creatures of God are kind to themselves.

Mrs Peta Pellach shared her experiences of living kosher, including that the fun she had in assisting the Department of Foreign Affairs and Trade to organise five days of kosher meals for a conference in Indonesia.

Ven.Tenzin Chonyi asked and answered the question of whether Buddhists must be vegetarians and Miriam Pepper and Geoff Callaghan spoke about their Maroubra Green Church’s efforts to combine environmental sustainability and faith.

The assistance of UNSW Venues and Events, and generous donations of exquisite ingredients, flowers and coffee by local businesses and labour by the Gastronomy team, ensured a wonderful event. All proceeds will go the Children’s Cancer Institute of Australia.

Report by Madeline Shaw