SARA MANSOUR
Gourmet Traveller|May 2023
Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we meet poet and lawyer Sara Mansour of the Bankstown Poetry Slam.
ANNA MCCOOE and KYLIE KWONG
SARA MANSOUR

I first met lawyer and poet Sara Mansour through our participation in the 22nd Biennale of Sydney, “NIRIN” exhibition (thanks to artistic director Brook Andrew). Sara invited me to Bankstown Poetry Slam. Listening to the exceptional poets on stage, opening their hearts in the very safe space Sara has helped to create, I learnt so much about the many challenges faced when integrating into communities outside of one’s homeland. Beyond this, the slam was a reminder of Western Sydney’s rich cultural diversity, which overflows with creativity.

Sara Mansour has the spotlight. Standing against the dark backdrop, the silk hijab that frames her features catches the light. She approaches the microphone and the audience braces. Because when this wordsmith has something to say, she compounds it into two minutes of pure, spoken-word power.

The scene is the Bankstown Arts Centre. And a crowd of 300 has gathered for the Bankstown Poetry Slam, which Mansour co-founded in February 2013. She speaks in verse, hitting each word of her My Australia poem like a heartbeat right up to the big finish. “My Australia is Home When the rest of the world says no.” The audience snaps (the slam poetry preferred applause method). And so it goes, we have an understanding.

This story is from the May 2023 edition of Gourmet Traveller.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

This story is from the May 2023 edition of Gourmet Traveller.

Start your 7-day Magzter GOLD free trial to access thousands of curated premium stories, and 9,000+ magazines and newspapers.

MORE STORIES FROM GOURMET TRAVELLERView All
From personal experience
Gourmet Traveller

From personal experience

Former Hope St Radio chef ELLIE BOUHADANA invites you to gather your loved ones and enjoy an evening of good food and laughter with recipes from her new cookbook, Ellie's Table.

time-read
8 mins  |
September 2024
Kimberley Moulton
Gourmet Traveller

Kimberley Moulton

Kylie Kwong celebrates the individuals helping to grow a stronger community. This month, we applaud the international curator and Yorta Yorta woman who is shining a light on First Peoples.

time-read
3 mins  |
September 2024
Tom Wallace
Gourmet Traveller

Tom Wallace

We share a drop with the head winemaker for Devil's Corner, Tamar Ridge and Pirie Sparkling, a master of cool-climate grapes.

time-read
1 min  |
September 2024
Best in class
Gourmet Traveller

Best in class

The top drops to keep an eye out for on wine lists (and why they're worth the splurge)

time-read
3 mins  |
September 2024
A taste of refuge
Gourmet Traveller

A taste of refuge

Fleeing war and persecution, Australia's new arrivals push our food culture forward. DANI VALENT explores the contributions of the country's refugee communities.

time-read
4 mins  |
September 2024
BE OUR GUEST
Gourmet Traveller

BE OUR GUEST

Inspired by the sense of place conjured by Europe's Michelin-star restaurants, local restaurateurs are expanding their hospitality remit to include accommodation

time-read
6 mins  |
September 2024
Barcelona BUZZ
Gourmet Traveller

Barcelona BUZZ

A popular drawcard for digital nomads and expats alike, the Catalonian capital offers equal parts sophistication and fun. Here, DANI VALENT discovers the latest dining hotspots.

time-read
4 mins  |
September 2024
HEATHCOTE BOUND
Gourmet Traveller

HEATHCOTE BOUND

MICHAEL HARDEN hits the road to explore regional Victoria's Heathcote, home to this year's Best Destination Dining and a host of other delights.

time-read
4 mins  |
September 2024
The art of...relishing restaurants
Gourmet Traveller

The art of...relishing restaurants

Does working in hospitality make someone a better or worse diner

time-read
3 mins  |
September 2024
HEART AND SOUL
Gourmet Traveller

HEART AND SOUL

Not a vegetable but rather a flower bud that rises on a thistle, the artichoke is a complex delight. Its rewards are hard won; first you must get past the armour of petals and remove the hairy choke. Those who step up are rewarded with sweet and savoury creaminess and the elusive flavour of spring. Many of the recipes here begin with the same Provençal braise. Others call on the nuttiness of artichokes in their raw form. The results make pasta lighter and chicken brighter or can be fried to become a vessel for bold flavours all of which capture the levity of the season.

time-read
7 mins  |
September 2024