Peril magazine

Protected: Asian Australian Film Forum keynote address by Annette Shun Wah

Annette Shun Wah — Sun, 12 Feb 2012 11:00:58 +0000

There is no excerpt because this is a protected post.

Peril interview – Vipoo Srivilasa

Owen Leong — Fri, 23 Sep 2011 01:03:18 +0000

Vipoo Srivilasa is a contemporary ceramic sculptor. His artworks are often playful and whimsical, while exploring complex issues of identity, politics and the environment. Born in Bangkok, Thailand, the artist moved to Australia in 1997 where he studied ceramic art at Monash University and the University of Tasmania. In 2008 Aaron Seeto, Director of Gallery

Torturing John Thompson – an evening’s entertainment at the dragon’s lair

Loretta Mui — Wed, 21 Sep 2011 10:00:41 +0000

A theatrical spoken word piece first performed as part of Ladies of Colour Cabaret Melbourne Fringe Festival 2009 By Loretta Mui The stage is set as the interior of a dragon’s lair. Left of stage, the HOSTAGE (a mannequin body with a foam head attached) is tied haphazardly with duct tape to a chair. The

Care and Feeding: Comfort Food for Chinese-Australian Vegans

Stephanie Lai — Wed, 21 Sep 2011 09:49:26 +0000

When I have a cold my mother recommends super spicy curries with lots of chillies and often lemongrass, and when she made them for me, this usually ended up being chicken kapitan. When I am feeling down, I desperately crave chicken noodle soup, with yellow mee and soft chicken, simmered for hours in a stock

Poh/Pho

Thuy Linh Nguyen — Tue, 20 Sep 2011 10:15:09 +0000

Without invitation, Sarah reaches over to pick at my larb gai. When it comes to meals, clothes, and perfume, my friend doesn’t recognise boundaries; she does, however, pay particular attention to the chicken on her fork, unhappy that it has been sliced, not minced. For Sarah, foreign cuisine is a marriage between her two passions: food and travelling. She’s tried the original in Laos and Thailand. This larb is wrong

The Butchers

Maxine Beneba Clarke — Tue, 20 Sep 2011 10:12:04 +0000

Late one July morning, Mei Lin stood in the line inside the Harrington’s, the local butchers. Sen, brought along to push the second wheeled grocery cart required for the fortnight grocery run, clutched at her mother’s skirt, peering uncertainly at the whole lamb carcass and row of unplucked chickens hanging just behind the counter. After

Cuisine

Hop Dac — Tue, 20 Sep 2011 10:11:06 +0000

It’s very watery, the first memory, diluted from being carried so long. The colours are thin as the scene plays out slowly, as though going any faster, it would disappear altogether. Half a dozen men restrain a turtle with black cord and stand it up on its hind legs, a machete pressed against its neck

Poetry

Poetry Authors — Tue, 20 Sep 2011 10:09:39 +0000

SHINJUKU MORNING Cassandra Atherton You feed me prawn gyozas for breakfast. Early in the morning. In the Shinjuku Prince Hotel. You give each prawn parcel a little squeeze between your fleshy thumb and forefinger before you reach across the table. My mouth opens. A little pink ‘O’ and you fill it to the brim. Pink

Editorials

Lian Low — Tue, 20 Sep 2011 10:07:25 +0000

From Lian Low – prose editor Food is essential to our survival, it is nourishing, nurturing and pleasurable, but it can also be a way in to our remembered cultural identities. There are a number of Asian-Australians who have rode the wave as food celebrities – Luke Nguyen, owner and chef of Sydney’s Red Lantern

Footscray Whitewash

Thuy Linh Nguyen — Tue, 04 Jan 2011 13:15:41 +0000

Down Nicholson Street Mall, past the pho and noodle shops, Cheap n' Chic is closing down. A FOR LEASE sign has been plastered across its windows. The walls, once crammed with goods, are now bared white. Only a few bags hang off the hooks.