Cooking up a Convo with Arnold Zable – The power of story: A writer’s journey
Drawing on three decades as a writer of fiction and non-fiction, ranging from short story and features, to novels and memoir, Zable will explore the inspirations, sources of ideas, and lessons learnt in confronting the empty page, and bringing many works to fruition. The journey has led to an understanding of the power of story, and how to give voice to oneself, and how to inspire others to find their voice.
Arnold Zable is an acclaimed writer, novelist, storyteller, and human rights advocate. His books include Jewels and Ashes, Cafe Scheherazade, The Fig Tree, Scraps of Heaven, Sea of Many Returns, Violin Lessons and The Fighter. He is the author of numerous essays, columns, features, stories, and works for theatre. A guest lecturer in universities in Australia and internationally, he has run workshops with refugees, immigrants, the homeless, the deaf, Black Saturday bushfire survivors and others using writing as a means of self-understanding. In 2017, he was awarded the Australia Council Fellowship for Literature.
Thursday, December 6 at 6:30pm
Upstairs at Alisha’s Café Collective
In support Alisha’s Café Collective‘s aim of creating happier people and Casa Cultura’s mission of nurturing a collaborative and connected community that embraces and celebrates diversity, we are partnering to offer a series of conversations with inspirational people that bring their knowledge and experience to contribute to our health, confidence, creativity and wellbeing.
These events will be hosted over dinner, upstairs at Alisha’s, in a relaxed environment making them not at all a lecture, but more of a table-side conversation where questions, retorts and insights are more than welcome.
Dinner your choice of plate (see below) and a cup of chai.
Flavours from India and its surrounds including rice, curries, roti, spicy pickles and seasonal spiced besan battered veggies.
Gateaux Piment (Mauritian chili cake), brown lentil rice, seasonal Moroccan spiced veggies, haloumi cheese, warm pita bread, baba ganoush, hommus and besan floured veggies.
Deep fried polenta, mushroom rago, pesto roast pumpkin, balsamic Caprisi salad, pasta salad with chili oil, grated zucchini and parmesan, lentil Bolognese sauce and antipasti bits with crusty garlic bread.
