At SEIVA, we’re a pretty curious bunch. 

So when Taste of Harmony rolled around again, we didn’t just tick the box. We leaned into it. Hard. 

Taste of Harmony has become a bit of a favourite on our calendar each year, a chance to take a moment and share the different cultures across our team. So this year, our teams in Australia and Sri Lanka decided to take on six continents. Not in the “perfectly planned” sense… more in the “let’s see what we can make, try and learn” kind of way.

And as expected, food made it easy.

Some dishes came from home — the kind you grow up with, the ones that don’t need a recipe because you just know them. Others were completely new. A first attempt. A “this looked good online, let’s give it a go". 

That mix is what made it.

There was Basque cheesecake and tiramisu done properly. Capocollo with a story behind it. Korean gimbap rolled with serious patience. A Spanish tortilla that didn’t last long. A mac and cheese that lived up to the hype, plus poutine on the side.

Fresh pita and hummus, Sri Lankan milk toffee, and a few sweet finishes like basbousa and puff-puff to round things out.

But like most things at SEIVA, it wasn’t really about the food (although that's a solid bonus), it was the conversations that came with it. The questions. The “how did you make that?”. The “you have to try this". Some people brought a piece of home. Others tried something completely different. Everyone got involved. That’s the bit that matters.

Six continents. Multiple kitchens. One team.