Colournary's First Print Issue and Recipe Card
In celebration of our upcoming launch, Naarm-based Armenian Australian chef Tom Sarafian (who has a separate recipe in our upcoming issue) is set to host a virtual cooking class via our Instagram Live.
He’ll be cooking up his iteration of fish fatteh that gained notoriety at Bar Saracen – a dish that adds a few extra layers of fish and salad to the traditional Lebanese chickpea fatteh, transforming it from a breakfast dish into something more suitable for dinner.
This package comes with a copy of Colournary’s first print issue at its discounted rate and a digital and physical copy of Tom Sarafian’s fish fatteh recipe. Please note: digital copies will be issued via email two days prior to the class.
Each recipe card comes with a list of ingredients and the method, and you will need to purchase the ingredients using the list prior to the class. The class will also be saved to our Instagram for you to revisit at any time.
The overall price will cover the costs of printing each card, go towards Tom for his labour and directly towards paying Colournary’s creatives (writers, chefs, illustrators and photographers) for the magazine.
Sales for the recipe card and magazine combo end at 11:59pm Thursday, August 5, and this offer is non-refundable.
Tune in to the free, live virtual cooking class with Tom Sarafian at 5:30pm on Saturday, August 7 via our Instagram– a week after the magazine launches. We hope you enjoy it.
In celebration of our upcoming launch, Naarm-based Armenian Australian chef Tom Sarafian (who has a separate recipe in our upcoming issue) is set to host a virtual cooking class via our Instagram Live.
He’ll be cooking up his iteration of fish fatteh that gained notoriety at Bar Saracen – a dish that adds a few extra layers of fish and salad to the traditional Lebanese chickpea fatteh, transforming it from a breakfast dish into something more suitable for dinner.
This package comes with a copy of Colournary’s first print issue at its discounted rate and a digital and physical copy of Tom Sarafian’s fish fatteh recipe. Please note: digital copies will be issued via email two days prior to the class.
Each recipe card comes with a list of ingredients and the method, and you will need to purchase the ingredients using the list prior to the class. The class will also be saved to our Instagram for you to revisit at any time.
The overall price will cover the costs of printing each card, go towards Tom for his labour and directly towards paying Colournary’s creatives (writers, chefs, illustrators and photographers) for the magazine.
Sales for the recipe card and magazine combo end at 11:59pm Thursday, August 5, and this offer is non-refundable.
Tune in to the free, live virtual cooking class with Tom Sarafian at 5:30pm on Saturday, August 7 via our Instagram– a week after the magazine launches. We hope you enjoy it.
In celebration of our upcoming launch, Naarm-based Armenian Australian chef Tom Sarafian (who has a separate recipe in our upcoming issue) is set to host a virtual cooking class via our Instagram Live.
He’ll be cooking up his iteration of fish fatteh that gained notoriety at Bar Saracen – a dish that adds a few extra layers of fish and salad to the traditional Lebanese chickpea fatteh, transforming it from a breakfast dish into something more suitable for dinner.
This package comes with a copy of Colournary’s first print issue at its discounted rate and a digital and physical copy of Tom Sarafian’s fish fatteh recipe. Please note: digital copies will be issued via email two days prior to the class.
Each recipe card comes with a list of ingredients and the method, and you will need to purchase the ingredients using the list prior to the class. The class will also be saved to our Instagram for you to revisit at any time.
The overall price will cover the costs of printing each card, go towards Tom for his labour and directly towards paying Colournary’s creatives (writers, chefs, illustrators and photographers) for the magazine.
Sales for the recipe card and magazine combo end at 11:59pm Thursday, August 5, and this offer is non-refundable.
Tune in to the free, live virtual cooking class with Tom Sarafian at 5:30pm on Saturday, August 7 via our Instagram– a week after the magazine launches. We hope you enjoy it.