Melting Pot Recipe Book QLD NT

Melting Pot Celebrating our diversity through food

D I V E R S I T Y

It’s with genuine pride that we celebrate Accor’s commitment to diversity, and in this spirit, I am pleased to present to you Queensland and Northern Territory's collection of recipes.

They are really more than just recipes. This collection truly displays our regions diversity through our love of food.

By truly embracing this diversity, it allows each of us to understand one another and move beyond simple tolerance towards celebrating and sharing our rich heritage.

So get cooking and experience some new flavours, regional specialties and great family favourites.

Chris Sedgwick Vice President Operations, QLD & NT Accor

Melting Pot Starters. . . . . . . . . . . . . . .

Page 4

Savoury . . . . . . . . . . . . . .

Page 26

Sweet . . . . . . . . . . . . . . . .

Page 82

ACCOR COMMITMENT We aim to ensure that each employee understands the importance of diversity in our organisation.

This book has been collated to celebrate our Diversity through the different cultural backgrounds, ages and gender of our 10,000 employees and highlight why our diverse DNA makes working for Accor great.

Starters CULTURAL DIVERSITY Our employees come from all walks of life with backgrounds spanning a melting pot of cultural, ethnic, religious and national identities.

YORKSHIRE “TOAD IN HOLE” Chris Sedgwick Vice President Operations QLD & NT

INGREDIENTS • 285ml milk (Live life and go full cream) • 115g Plain Flour (not the colourful type) • 1 Healthy Pinch of Salt (is there any other kind) • 3 Eggs (the ones from Chickens)

METHOD

Other Ingredients • Vegetable Oil (Used to use lard until they invented cholesterol) • 8 large Quality Sausages (Your choice, but from the butcher not processed ones please!!)

• 1 Sliced Red Onion / 1 Sliced English Onion (that’s the white ones) • 2 Cloves Garlic, finely sliced • 2 Knobs Butter (Yes butter people) • 6 tbsp Balsamic Vinegar • 1 Beef Stock Cube (Good quality)

1. Mix the batter ingredients together, and put to one side (not in the bin).

2. Pre Heat oven on max temperature…(it really does help) 3. Have an appropriately-sized baking tin (a thin one) and put 1cm of oil into the tin and then place on the middle shelf of your oven at its highest setting (240–250ºC).

4. When the oil is hot, add your sausages and cook until lightly golden (not burnt).

Remove the baking tin out of the oven (you will need gloves) and gently pour your batter over the sausages. It will bubble and spit, therefore use an apron, oven gloves and potentially safety goggles (just being OH&S conscious).

5. Place the tin back in the oven, and close the door and cook until golden and crisp. DON’T open the oven door again until golden and crisp….Yorkshire Pudding (like the people) are very temperamental and could easily turn into a pancake..

Now the Gravy…

6. Fry off your onions and garlic in the butter until they go translucent/clear and add the balsamic vinegar and reduce by approx half.

7. Sprinkle the stock cube and add a little water and simmer! (You’ll know when it’s ready).

8. Best (eaten alone, only joking) served with mash potato…..and HP Sauce.

HONEY ROASTED NIBBLE MIX Peter Richardson General Manager Mercure Townsville

INGREDIENTS • • • • • • •

1 tbsp oil 200g raw mixed nut kernels 1½ tbsp soy sauce 200g unsalted peanuts ¼ cup honey 100g mixed Japanese rice crackers 1½ tbsp dried parsley flakes

METHOD 1. Preheat oven to 180C. 2. Pour oil over the base of a large baking dish, then place in the preheated oven for 10 minutes.

3. Remove dish from the oven and add peanuts and kernels, stir mixture till it is covered with oil.

4. Return mixture to the oven and cook for 15 minutes till golden brown.

5. Remove from oven and stir in honey and soy sauce.

6. Add crackers, reduce oven to 150C and cook for 25 minutes, stirring occasionally.

7. Remove from the oven and sprinkle mixture with the parsley.

8. Allow mixture to cool and store in airtight container.

EVERY PERSON HAS A STORY After feasting on my honey roasted nibble mix I like nothing more than a couple of chicken feet to finish off. Apart from that I like my Tim Tams as yet the kids haven’t found my stash.

EVERY PERSON INGREDIENTS

HAS A STORY… My grandma has always made this soup for us and it has been passed down generationally.

METHOD

We always make this soup with all the leftovers after we eat the fish so we can use the flavour again and again.

It’s our sunset meal after a big busy day!

SEMI

SUA L’A FISH SOUP Semi Rokovu Food & Beverage Attendant Novotel Twin Waters Resort

INGREDIENTS • • • • • • • •

Fresh tuna marinated in fresh lemon for 6 hours.

Celery Carrot Chilli Spring Onion Pineapple / Mango Coconut cream Salt and pepper

METHOD 1. Once marinated, take lemon and tuna and add diced celery, carrot, chilli, spring onion, pineapple/mango.

2. Top up with coconut cream and pinch of salt and pepper.

SERVING Serves 3-4 people (or one Fijian, ha ha)

CROCODILE & PRAWN SPRING ROLLS The ibis Styles Katherine Team

INGREDIENTS • • • •

250g Tiger Prawn 250g Crocodile Tail Meat 500ml White Wine 25 x Spring Roll paper

• • • • •

400g Savoy Cabbage 200ml Sesame Dressing 10g curry powder 5g lemon myrtle spice 1 Egg

METHOD 1. Braise Crocodile tail in equal parts white wine, water for 1 hour. Add a little lemon juice.

2. Blanche prawn meat.

3. Dice Prawn and Crocodile meat together. Set aside.

4. Shred 200g cabbage and stir fry in a hot pan until cabbage is soft.

5. Mix in spices, salt and pepper with cabbage. Then mix in prawn and crocodile meat.

6. Place 50g mixture in spring roll paper. Roll into spring roll shape and seal with egg wash.

7. When finished deep fry until pastry is golden brown (2-3 minutes).

8. Serve on Asian Slaw (Remaining 200g cabbage mixed with sesame dressing) and Bush Tomato Chutney dipping sauce.

SERVING This recipe makes 25 Spring Rolls of 50 grams

GYOZA Yurina Tsuruki Accounts Payable Clerk Pullman Cairns International

INGREDIENTS • 500 gm Lean Pork Mince • 4 cm piece Ginger • ¼ bunch Shallots (Green Onions) • 2 Tbs Garlic • Soy Sauce • White Vinegar

• • • •

¼ Wombok (Chinese Cabbage) 4 Tbs Oyster Sauce 1 Pkt Gyoza Pastry Sesame Oil

METHOD 1.

2.

3.

4.

5.

6.

Chop ginger, garlic, shallots and wombok Mix until well mixed together with pork mince and oyster sauce Fill centre of pastry with a tsp of mixture and fold over in half Wet half edge of the wrapper and pleat edges together Heat oil in pan and fry bottom of gyoza until lightly brown Add ¼ cup water to pan and cover pan with a lid and allow gyoza to steam until cooked through – approx. 7 minutes ensuring water is topped up as required 7. Remove lid and pour a tbsp of sesame oil over the cooking Gyoza until sizzling 8. Turn out onto plate and serve with dipping sauce made up of 2 part soy sauce to 1 part white vinegar

SERVING Makes about 30 Gyoza

EVERY PERSON HAS A STORY My mother is a great cook and this was a favourite dish of mine and my sisters. When I go home to Japan and visit we always eat Gyoza. They are fun to make to and it is a very bonding family time as we all gather in Mum’s small kitchen and make these before sitting down to enjoy them.

They are easier than you think!!

EVERY PERSON

HAS A STORY… Mum this is for you, for the beautiful person that you are!

My mum’s Samosa always takes me back to my childhood days. She would always make these delicious treats during special occasions such as; birthdays, end of Ramadan (fasting month for Muslims), family gatherings, etc.

RAMIZA

MUMS’ BEST EVER SAMOSA Ramiza Hassan Human Resources Coordinator Mercure & ibis Brisbane Hotels

INGREDIENTS For the dough: • 2 cups of plain flour • ½ cup of warm water • A pinch of salt • ½ tsp of oil

METHOD

For the Samosa Filling (for approx 13) • 1 kg of chicken mince (any type is fine) • Half a chopped onion – sliced • 4 curry leaves – this gives amazing flavour!

• 1 tbsp of Garam Masala • A sprinkle of Cumin seeds • 1 tbsp of Curry paste or Biriyani paste • A bunch of fresh coriander • ½ tbsp of olive/canola/vegetable oil

Making the dough for the Samosa; 1.

Place the oil, flour, water and salt in a bowl and mix well to form a dough.

2.

Once the dough is formed, rest for 10 minutes.

3.

Next place the dough on a floured surface.

4.

Roll the dough into a 25 centimetre log and cut into 4cms cubes.

5.

Once the cubes are cut, roll each portion of dough into rounds.

6.

Once you have rolled out your first round, cut it into a semi circle and fill this with the Samosa filling.

Making the mixture for the Samosa; 1.

Heat a shallow pan to medium high, place the oil, curry/Biriyani paste, curry leaves, sliced onion and cumin seeds into the pan.

2.

Fry the ingredients until fragrant and the onions are sautéed.

3.

Next add the mince and cook until the mince is cooked.

4.

Please make sure the Samosa filling is cool before placing this into the prepared semi circle you have created.

5.

Place the cooled mince mixture into the cut semi circles you have cut and rolled.

6.

Once the mince is placed in the dough, fold your semi circle into a triangle shape.

7.

Once you have folded enough Samosas, they are ready to fry!

8.

Heat a pan with oil to medium heat and fry the Samosa’s until golden brown and crispy.

EVERY PERSON

HAS A STORY‌

I live with my Mum & Dad in Mt Isa. My parents both originated from the Philippines however they moved to Mt Isa 19 years ago after her Dad was given a job in the mines.

This recipe has been passed down to me from my Mum by my Grandmother.

TRIXIA

SPRING ROLLS Trixia Danoy Food & Beverage Attendant Ibis Styles Mt Isa

INGREDIENTS • • • • • •

Spring roll wrappers (60) 500g minced pork 500g mixed vegetables 2 packets bean spouts ¼ cabbage (thinly sliced) 2 tbsp Soy Sauce

• • • • • •

3tbs Oyster Sauce 2tbs Fish Sauce 1 onion (diced) 3 garlic cloves (diced) Pinch Paprika Salt & Pepper

METHOD 1.

2.

3.

4.

5.

Cook garlic and onion in oil.

Add minced pork until browned.

Add soy, oyster and fish sauce.

Add salt& pepper and paprika.

Add mixed vegetables and cook until soft then add cabbage (don’t over cook the veg).

6. Drain to get rid of water.

7. Wrap according to instructions on spring roll wrap packet.

SERVING Serves 10 -15

THAI TURKEY IN COS LETTUCE Suzy French HR Manager Mercure & ibis Brisbane

INGREDIENTS • 500g of turkey mince (chicken or pork works well too) • 1 tbsp olive oil (or olive oil spray) • 2 fresh red chillies, chopped (remove seeds if you are not keen on spice)

1 tbsp fresh ginger, grated 1 stalk lemongrass, chopped 1 tbsp fish sauce 1 tbsp lemon juice (lime juice is good too) • Small cos lettuce leaves • • • •

METHOD 1.

2.

3.

4.

5.

6.

7.

Heat oil in frying pan over medium heat Add chilli, ginger and lemongrass to pan Mix together to form a paste Add turkey mince to pan and brown Remove from pan into bowl Drizzle fish sauce and lemon juice over turkey Serve in cos lettuce leaves

SERVING Serves 4

EVERY PERSON HAS A STORY As a recently ‘returned to work’ and first time mum of twin girls, I have found time is precious. Therefore the 3 days I do work, I don’t want to get home and spend my free time in the kitchen; I’d rather be enjoying my time with the girls before they go to bed. This is a quick and healthy dinner, with a slight kick of chilli, and takes 10 minutes to prep and cook. “To be in your children's memories tomorrow, you have to be in their lives today” Barbara Johnson

CHERRY TOMATO & GOATS CHEESE TART Charlotte Gutte Regional Director of Sales & Marketing QLD & NT Region

INGREDIENTS • • • • • • •

320g sheet ready-rolled puff pastry 125g (4oz) soft goat’s cheese 1tsp caster sugar 300g (11oz) cherry tomatoes, halved 1tbsp balsamic vinegar 1tbsp extra virgin olive oil Small handful basil leaves, torn

METHOD 1. Preheat oven to 220°C (200°C fan) mark 7.

2. Unroll the pastry sheet on to a large baking tray lined with greaseproof paper.

3. Crumble or spread the cheese over the pastry, leaving a 1cm (½in) border around the edge. Sprinkle half the sugar over the cheese, then arrange the tomatoes on top, cut-side up.

4. Season well, then sprinkle over the remaining sugar.

5. Cook tart in the oven for 25 minutes or until pastry is golden and risen.

6. Drizzle over the balsamic vinegar and oil, and garnish with torn basil leaves.

7. Serve warm or at room temperature with a green salad.

EVERY PERSON HAS A STORY This recipe was stolen and adapted from Jamie Oliver and is a true tasty favourite of mine as a starter or appetiser. I first prepared this dish on the 38th floor, high above Singapore in my last role as an expat with Accor before I moved home to Brisbane.

EVERY PERSON

HAS A STORY‌ This is an amazing and super simple recipe from my mother in law. My husband and I love this soup so much and it always reminds us of their unconditional love and support we have always received from Adam’s parents.

Adam and I married in July 2013 and his parents love to have us visit them. In winter his mum cooks us this warm, creamy and a little spicy soup every time. Absolutely the best winter soup as a starter for the family dinner.

LUCY

CREAMY THAI PUMPKIN SOUP Lucy Zhang Reservations Sales Agent Mercure & ibis Brisbane

INGREDIENTS • 1 kg pumpkin, peeled and diced (though bigger chunks are ok) • 2 tbsp red curry paste • 1 tin or 300ml coconut cream

METHOD 1.

2.

3.

4.

Sauté pumpkin and red curry paste until it starts to catch on the saucepan.

Add coconut cream to deglaze the pan and top with enough water to level the pumpkin and bring to boil.

Reduce heat to simmering until the pumpkin is soft and mushy.

Puree in blender - Season with salt and pepper and chopped coriander if you any.

SERVING Serves 4 - 1kg is about ¼ of a medium-large pumpkin

JANE’S CHICKEN MACARONI SOUP Jane Coby Casual Room Attendant Sebel Noosa

INGREDIENTS 100g butter or margarine 2 cloves garlic (chopped) 1 big onion (chopped) 2 chicken breast (boiled and cut into small pieces) • 2 carrots (thinly sliced) • ½ cabbage (thinly sliced) • • • •

• 1 ½ litres water • 1 cup fresh milk or 1 small can evaporated milk • 250g Elbow Macaroni • 1 cube chicken stock • 3 boiled eggs, sliced (optional toppings) • Salt and pepper to taste

METHOD 1. Heat a large saucepan, add butter, when melted add the onion sauté until soft.

2. Add the garlic and chicken cook for 3 minutes.

3. Pour in the water bring to boil, add the chicken cubes and macaroni stir occasionally until the macaroni is tender then add milk and bring to boil.

4. Season with salt and pepper then add carrots and cabbage cook for 3 minutes. Serve

SERVING Serves 4

EVERY PERSON HAS A STORY This is the very first recipe I ever learned to cook for my husband.

MUM’S VERSION – KIWI FRIED BREAD Laurence Nathan AELP Mercure & ibis Brisbane

INGREDIENTS • • • • • •

1 packet yeast 1 cup water 3 cups flour Good quality vegetable oil 2 tbsp butter 3 tbsp sugar

METHOD 1. Add a packet of yeast to some water butter & sugar.

2. Let the yeast activate.

3. Once that’s done, mix yeast with flour and gradually add warm water to desired consistency.

4. ALTERNATIVELY you can put yeast straight in flour. Melt butter and sugar in warm water, then slowly add water to flour mix getting the consistency you desire.

5. Kneed dough and let it rise until it doubles in size.

6. While you wait, in a large wok heat up oil.

7. Once dough has risen kneed again, flatten out and cut into square pieces.

8. Put square pieces into hot oil and cook until golden brown. ENJOY!!

SERVING This depends on the size of the squares you cut the dough into before you fry them, but usually this will make about 15 – 20.

EVERY PERSON HAS A STORY This is a favourite for most kiwis and as a kid I was no exception. Growing up my mother used to make these to eat with a nice hearty stew or soup and to this day every time I go and visit she will make up a batch.

EVERY PERSON

HAS A STORY‌

Often mispronounced as Welsh Rabbit the correct name is Rarebit. Put simply, it's a sophisticated form of cheese on toast but all grown up.

The base is a strong cheddar cheese that has been grated and into which is mixed various ingredients with the most common being a little cream, Worcestershire sauce, pepper, salt, mustard, a little flour, paprika and a touch of beer. The mixture is blended until smooth and then spread onto toast and grilled in the oven. The rarebit is ready when the mixture melts and develops a golden brown crust.

Variations include first putting a fried egg on the toast before adding the mixture or even mixing in a small amount of smoked ham. It's properly served with a slice of tomato on top which can either be grilled with the rarebit or added fresh after cooking. Warning: This is proper rarebit and should not be confused with thin, runny cheese sauce.

MARTIN

WELSH RAREBIT Martin Meech Maintenance Manager ibis Styles Alice Springs Oasis

INGREDIENTS • 2 large free-range or organic egg yolks • 150 g crème fraîche • 1 level tsp English mustard powder • 100 g freshly grated Cheddar cheese • Sea salt

• Freshly ground black pepper • 4 tbsp chilli jam, to taste • 4 x 2 cm thick slices of good-quality bread (use sourdough or country style) • Worcestershire sauce

METHOD 1.

2.

3.

4.

5.

Preheat your grill and get it nice and hot.

Whisk the egg yolks with the crème fraîche and mustard powder.

Stir in the cheese and season with salt and pepper.

Lightly toast your slices of bread on both sides.

(Now, I'm rather hoping you've had a go at making the chilli-pepper chutney, but if you haven't then you can cheat by using a good shopbought version, or simply chop up a little fresh chilli, to your taste.)

Smear a good tbsp of your chutney on to each slice, right to the edge, followed by a quarter of your rarebit mixture. By spreading it right to the edge, the crust won't burn. Grill until melted and bubbling.

6. Divide on to plates. With a knife, criss-cross the topping and drizzle with Worcestershire sauce.

SERVING Serves 1 - 2

HONG KONG STYLE FRENCH TOAST Kelvin Lee Guest Service Agent The Sebel Brisbane

INGREDIENTS • 2 slices of thick sandwich bread (preferably white) • Peanut Butter • 2-3 Eggs • Golden Syrup • Butter • Oil

METHOD 1. Spread the peanut butter on both slices of bread and place them together, making a sandwich.

2. Crack and whisk the eggs in a clean bowl.

3. Dip the sandwich in the whisked eggs thoroughly (do not soak); ensuring that all parts of the sandwich is covered with egg.

4. Deep fry the sandwich in hot oil (either by using a deep dryer or a frying pan) until golden brown.

5. Place the fried sandwich on a sheet of paper towel to soak up the excess oil.

6. Serve with golden syrup and butter

SERVING Serves 1

EVERY PERSON HAS A STORY This traditional Hong Kong style French Toast is special to me as it reminds me of when I lived in Hong Kong before moving to Australia. My grandparents would take me to a diner after school almost every day where I would order this particular food item. It reminds me of where I came from and often makes me feel nostalgic. It also happens to be my all-time favourite food.

TOMATO SAUCE James Bowyer Front Office Manager Mercure Kakadu Crocodile Hotel

INGREDIENTS • 4.5 kg tomatoes • 1kg Granny Smith apples, roughly chopped • 30g garlic • 60g salt • ½ tsp cayenne

• • • • •

1 tbsp cloves 1 tbsp allspice 1 tbsp black peppercorns 800g sugar 300ml white vinegar

METHOD 1. Put chopped tomatoes and apples in a large pan (leave skins on) and boil 1 ½ hours or until liquid has reduced. Strain or puree (a food mill works best but a Bamix wand is also suitable).

2. Put spices and chopped garlic in a piece of muslin and tie up with a long enough string to tie to edge of pot. Add bag to pot with sugar, cayenne and salt to sauce.

3. Cook for approximately 1 ½ hours, then remove bag of spices, add vinegar and cook for a further 15 minutes.

.

4. Bottle into sterilized bottles. This stores well for a year at least.

SERVING Makes about 8-10 x 200 ml bottles

EVERY PERSON HAS A STORY My mother has always made her own tomato sauce and now my wife and I have continued the tradition. We are particularly fond of our days buying the tomatoes direct from the farmer in Murray Bridge, SA and even now we buy them in Jabiru – despite being trucked thousands of kilometres to the Top End and costing a lot more than buying a bottle of sauce!

GRANDMA’S TOMATO RELISH James Bowyer Front Office Manager Mercure Kakadu Crocodile Hotel

INGREDIENTS • • • •

1lb Onions ( in our terms 1kg) 1lb Tomatoes Red or Green 1 tbsp of Mustard 1 tbsp Curry powder

• • • •

1 tbsp Salt 1 cup of Sugar Corn flour to thicken 1 cup of vinegar (no measurements)

METHOD 1.

2.

3.

4.

5.

Sterilise 6 Jars in boiling water for 3 mins Leave to dry Cut up and boil all ingredients for 7 minutes Thicken with cornflour mixed with vinegar Pour into jars while hot and seal

SERVING Makes about 8-10 x 200 ml bottles

EVERY PERSON HAS A STORY My Grandma was an excellent cook and you would always find yummy treats in her fridge any time we visited.

Savoury GENDER EQUALITY Accor is committed to maximising its talent pool of 10,000 employees and is taking steps to proactively attract and retain women in the workplace and grow them into senior leaders.

CRANKY’S GIANT YORKSHIRE PUDDING John Crank aka “Yorkshire Pudding King” Executive Chef Pullman Palm Cove Sea Temple Resort & Spa

INGREDIENTS • Two cups self raising flour • Eight whole eggs • Two cups full fat milk

• Pinch salt • Pinch fresh nutmeg • Oil

METHOD 1.

2.

3.

4.

5.

6.

7.

Mix eggs and milk together in a large clean bowl.

Add flour, salt and nutmeg.

Mix together until lump free.

Rest overnight in cool room.

Heat oil in muffin tray until smoking hot.

Pour in Yorkshire mix, straight out of fridge.

Cook at 200C, until golden brown, don’t be tempted to open door while they are cooking.

8. Remove from oven and turn upside down to drain excess oil.

SERVING Makes 12 jumbo foolproof puddings

EVERY PERSON HAS A STORY When I first came to Australia from Pommyland nobody in the kitchen could match my skill at making the puddings. I told them all it was the secret recipe that was handed down to me my great grandmother, however I found the recipe in a woman’s gossip magazine.

ROBYN’S PEROGI Robyn Brennan Conferencing & Events Coordinator Pullman Port Douglas Sea Temple Resort

INGREDIENTS • • • •

Flour Eggs Milk Water

• Mashed potato and shredded cheese • Onions and butter

METHOD 1. Combine together flour, eggs, milk and water to create a dough.

2. Combine mash potato and shredded cheese.

3. Roll out dough thinly and make small dumplings cases. Fill with potato and cheese mixture.

4. In a pan, simmer finely chopped onions in butter for 3 hours.

5. Boil dumplings until they float.

6. Serve dumplings and pour over caramelised onions.

SERVING Makes approximately 30 dumplings

EVERY PERSON HAS A STORY This recipe was passed on by a family friend. We gather together and enjoy this meal on special occasions. As a family we enjoy this meal each time I return to the UK for a visit.

EVERY PERSON

HAS A STORY‌ After meeting my husband in Thailand (my home country) we were married in Australia and then returned to Thailand to bring my daughter back. I have now been living here for 3 years.

As my husband was living in Mt Isa this is where we settled and where we will live indefinitely.

This recipe is one from Mum often used as I was growing up and is one I now use on my family. It is our favourite meal.

RATANA

TOM YUM CHICKEN Ratana Butken Housekeeping Supervisor Ibis Styles Mt Isa

INGREDIENTS • • • • •

Chicken (whole chicken cut up) 30 gm Galangal 2 Kaffir lime leaves 2 pieces Lemon Grass 200 gm Mushrooms, chopped

• • • • • •

10 gm Tamarind 3 Shallots, chopped Salt (just a sprinkle) 60 ml Fish sauce 3 litres Water 1 Chilli

METHOD 1. Boil all ingredients in water for 1 hour 2. Serve straight from pot in to individual bowls

SERVING Serves a family of 6

GRILLED THAI CHICKEN Ivy Chung Chef Sofitel Gold Coast

INGREDIENTS • • • • • • •

1 kilo Chicken Thigh Fillet 2 tsp minced Garlic 1 tsp minced Ginger 3 tbsp Soy Sauce 3 tbsp Thai Sweet Chilli Sauce 2 tsp Thai Green Curry Paste 2 tsp Sesame Oil

• • • • •

½ tsp Turmeric Powder ½ tsp Moroccan Spice (Optional) 1 ½ tbsp ABC Sauce 1 tbsp Tomato sauce 1 tsp Brown Sugar

METHOD 1. Marinate all ingredients above with the chicken in a bowl for between 1-2 hours (longer time increases flavour). Place in the fridge.

2. Place all marinated chicken pieces in an oven tray.

3. Fan Bake 180C for 25 to 30 minutes until chicken is tender 4. Place the cooked chicken with juice into fry pan and deglaze.

5. Serve the chicken pieces on plates.

6. Drizzle with Sweet Thai Chilli Sauce, chopped fresh chilli and shallots.

SERVING 4 people

EVERY PERSON HAS A STORY This was created using available ingredients we had at the time for the staff at Sofitel Gold Coast. This dish is so simple and provides mouth-watering flavours, the chicken is sensational and can be remembered long after the last bite. Once people have tasted this for the first time, they will enjoy the meal many more times with their family members and friends.

RICA - RICA Evitha Ogi Food & Beverage Attendant Pullman Cairns International

INGREDIENTS 1 whole Chicken 1-2 tbsp Lime Juice 3 or 4 fresh Tomatoes 2 stalks Lemon Grass – white parts only • 1 bunch Lemon Basil • 3 Kaffir Limes Leaves • • • •

Spice Paste • 5 Red Chillies • 5-10 Birds Eye Chillies • 5 Shallots or Red Onions • 2 cloves Garlic • 3 tbsp grated Ginger

METHOD 1. Heat 2 tbsp vegetable oil in a wok over medium heat and sauté the spice paste until fragrant.

2. Then add the chicken and cook until coated with the fragrant spices.

Cover with 20 ml of water until the chicken is tender.

3. Add the lime juice and salt.

4. Add the lemon and basil.

5. Remove the chicken from the broth and grill over a hot grill.

6. Serve the chicken with rice and the spice paste.

SERVING 6 people

EVERY PERSON HAS A STORY

I come from Indonesia and this is one of our traditional dishes that we shared at all of our family dinners. The chickens were free range and all the other ingredients were grown in our garden. This is a spicy dish for chilli lovers.

EVERY PERSON

HAS A STORY…

This recipe is our old time favourite back home in the Philippines. I introduced this recipe to my own family here in Australia and they love this dish every time I cook it, whether it’s for lunch or dinner. Steamed rice is the best partner for this yummy dish. The key ingredients in any authentic recipe for Filipino chicken adobo are vinegar and soy sauce. The word "adobo" is derived from the Spanish word meaning "sauce" or "marinade", and the word has been used to refer to this traditional dish since the Philippines was colonised by Spain in the late 1500s.

Helen McGovern, Housekeeping Sebel Maroochydore This recipe was passed on to me by mum which is her favourite recipe to cook when I go home for a visit. It has become one of my favourite dishes and I try to emulate this the best way I know how as this always takes me back home. I feel lucky to be working at Sofitel with such diverse cultures as I love tasting different food and it’s nice to be able to share my cooking with others as well.

Rey Schulz, Guest Relations Agent Sofitel Gold Coast When the Spanish colonized the Philippines in the late 16th century and early 17th century, they encountered an indigenous cooking process which involved stewing with vinegar, which they then referred to as adobo, the Spanish word for seasoning or marinade. Dishes prepared in this manner eventually came to be known by this name, with the original term for the dish now lost to history Cecile Sunga, Reservations Agent Novotel Brisbane

FILIPINO CHICKEN ADOBO Rey Schulz Guest Relations Agent Sofitel Gold Coast Helen McGovern Housekeeping Sebel Maroochydore Cecile Sunga Reservations Agent Novotel Brisbane

INGREDIENTS • 1 kg/whole chicken (you can always use any parts of the chicken skin on with bones) • ½ cup white vinegar • 4 cloves of garlic (crushed) • 1 tbsp of sugar

Amazingly 3 employees from 3 separate hotels sent this recipe in, so we figured it must be good!

½ cup soy sauce 1 onion (sliced) 1 tsp Black Peppercorns 3 dry Bay Leaves OPTIONALS: • Potatoes (cut into four) • 1 cup of water (if you want more sauce)

METHOD 1. Combine all ingredients in a large pot. Cover and marinate chicken for 13 hours.

2. Bring to boil, then lower heat.

3. Cover and let simmer for 30 minutes, stirring occasionally.

4. Uncover and simmer until sauce is reduced and thickened, and chicken is tender , about 20 more minutes.

5. Serve with steamed rice.

SERVING Easily feed your whole family, friends and relatives with this simple recipe.

5 – 6 people maximum.

SEARED DUCK BREAST

WITH RED CURRY SAUCE & COCONUT PILAF RICE Ram Bharadwaj AELP The Reef House Palm Cove, A member of the MGallery Collection

INGREDIENTS & METHOD COCONUT RICE • ½ brown onion, diced • 750g Jasmine Rice • 500 ml cold water • 10g ginger, minced • 10g garlic, minced • ½ stick Lemon Grass, bruised • 1 tin (400ml) coconut cream • 25g butter • Sea Salt Add all ingredients in a baking tray, cover and bake @ 180deg for 30 mins CURRY SAUCE • ¼ stick Lemongrass, VERY finely chopped • ½ Brown Onion, roughly diced • 2 garlic cloves • ginger – the same amount as the garlic • ¼ leek (white end only), roughly diced • 2 Chilies (seeded) Sauté the above ingredients with oil until soft.

• 60g palm sugar • 60g Red Curry Paste (Mae Ploy) Add to pot and caramelise • 1 tin (400ml) Coconut Cream • 250ml Thickened Cream Add to pot, once boiling, blitz with stick blender • ½ lime (juice only) • 1 tsp fish sauce Stir in, taste and adjust accordingly. If it’s too spicy, add more cream.

EVERY PERSON HAS A STORY

This is an all time favourite of mine and expresses my love for Thai food and it’s delicate flavours and beautiful people.

LAMB SHANKS IN RED WINE SAUCE Sue Johnson Team Leader Mercure Townsville

INGREDIENTS • • • • •

4 lamb shanks, trimmed Salt & Pepper 1 brown onion, chopped 2/3 cup red wine 1/3 cup chopped parsley

• 2 tbsp plain flour • 2 garlic cloves, crushed • 700 ml bottle tomato puree

METHOD 1. Heat oil in a large heavy­ based saucepan over a medium-high heat.

2. Season flour with salt and pepper then coat lamb in flour, shaking off excess.

Add to pan and cook, turning often, for 5-6 minutes or until browned.

3. Remove from pan. Add onion and garlic and cook for 3-4 minutes until softened slightly.

4. Increase heat to high and add wine to pan. Cook for 2 minutes.

5. Stir in puree and bring to a simmer.

6. Add lamb shanks to pan. Cover and reduce heat to low. Cook, covered for 1-1 ½ hours or until lamb is very tender.

7. Season with salt and pepper.

8. Divide lamb shanks and sauce among serving bowls. Top with parsley mixture.

Serve with mashed potato and beans.

SERVING

4 people

EVERY PERSON HAS A STORY I cook this often as it goes like this - ¾ cup red wine for the pot & the rest of the bottle for me (when the bottle is finished the shanks are ready). A funny food I also like to eat is Granny Smith apple & plain potato chip sandwiches YUM.

SLOW COOKED LAMB SHANKS Sue Johnson Team Leader Mercure Townsville

INGREDIENTS • • • •

4 lamb shanks 2 potatoes 2 carrots 2 turnips

• 1 Litre Beef Stock • 2 cans tomato soup • Salt & pepper

METHOD 1. Peel and chop veges and put everything into a large pot or slow cooker.

2. Cook on a low heat until the shanks are tender and falling off the bone, a good few hours.

3. Serve on a bed of mashed potato.

SERVING 4 people.

EVERY PERSON HAS A STORY I actually made up this recipe myself. You can use any vegetables you like.

SAVORY CHOPS Robyn Richardson Housekeeping Sebel Maroochydore

INGREDIENTS • Chops - Lamb or Pork. Enough to feed your family.

• 2 tbsp flour • 1 tbsp sugar • Salt and pepper to taste • ¼ tsp each ground ginger, mustard, curry and spice

• • • •

2 tbsp tomato sauce 2 tbsp vinegar 1 cup water or stock, or gravy A little chopped parsley

METHOD 1. Trim chops and place in buttered casserole dish, pour mixture over and leave for 1 hour.

2. Bake for 2 hours in a slow oven.

3. Serve on a bed of mashed potato or vegetables of your choice.

Delicious!

4. Serve with bread.

SERVING This recipe will feed your family.

EVERY PERSON HAS A STORY Treasured recipes of Countrywomen of the Esk Valley. I use this book on a regular basis as it has cheap, easy and yummy recipes.

PORK SPARE RIBS Kevin Wong Chef de Partie Novotel Brisbane

INGREDIENTS For Marinate • Pork Loin Ribs (8pc per 1 PAX) (cut in 5cm x 2.5cm x 0.7cm) • 10 oz Corn flour • 2 oz Sesame Oil • 1 oz White pepper powder • 2 oz Salt • 800 ml Water

Sauce for Ribs • 3 brown onions, sliced • 500g Sugar • 1 Litre Red Wine • 500 ml White Vinegar • 220 ml HP Sauce • 110 ml LP Sauce • 2 oz Salt • 200 oz Potato Starch

METHOD Marinade 1. Put all marinate ingredients together and mix well then mix through pork and leave overnight.

Make Rib Sauce 1. Caramelize the sugar until it’s brown colour and then add onion to pan and cook stirring until it’s soft.

2. Pour all the wine, vinegar and sauces in and cook until the sugar all melts.

3. Lastly add in the starch and stir.

For cooking the ribs 1. Deep fry ribs in a wok until cooked, pour off excess oil.

2. Put about 600ml of sauce into a wok and then add in ribs and cook for approximately 30 seconds.

3. Pick straight from wok to plate.

SERVING 8 people.

CORNED BEEF Sharon Thompson Sales & Marketing Admin Pullman Cairns International

INGREDIENTS • • • •

1.5 kg corned beef 1 Tbsp brown sugar 1 onion, peeled ½ cup vinegar

METHOD 1. Place corned beef in a deep saucepan and add enough cold water to cover.

2. Add remaining ingredients and place lid on saucepan.

3. Slowly bring to the boil and reduce heat to a simmer.

4. Cook for 2 hours.

SERVING Serves 4 - 6

EVERY PERSON HAS A STORY This is my Mum’s recipe – what a legend. Her name is Elaine Tyrrell and this was a family favourite. She grew up on a cane farm and we would have all the cousins and family over for Christmas and corned beef was always served on Christmas Day.

(TRADITIONAL KOREA RECIPE)

BULGOGI

Jihun Sim Public Area Attendant Novotel Darwin

INGREDIENTS • • • • • • •

2 pounds of tenderloin beef ½ cup Soy sauce ¼ cup Sugar 1 tbsp of honey 12 cloves garlic 2 tbsp Sesame Oil Sesame seeds (if you have them)

• • • • •

Garlic, minced Green onion 1 medium onions 1 small size Asian Peat, crushed ½ cup water or cooking wine

METHOD Make marinade sauce for 2 pounds to beef by mixing following in a food processor.

1. Mix soy sauce, sugar, cloves, minced garlic, peat and ½ cup of water (this can be replaced with cooking wine if you choose) and the honey.

2. Pre-plate a large stainless bowl and pour the marinade sauce in it.

3. Slice beef thinly against the grain to make it tender.

4. Place the beef into the marinade sauce and add 2 tbsp of sesame oil and toasted sesame seeds if you have. Mix it by hand and keep it in the refrigerator for at least 3 hours.

5. After 3 hours, you can grill the meat on charcoal BBQ or broil it in oven or grill it on plan, whatever suits you.

SERVING Makes for 6-8 people

EVERY PERSON HAS A STORY This dish is a very popular comfort food for Korean’s.

SHEPHERD’S PIE David Penney Sales & Marketing Manager Mercure Cairns Harbourside

INGREDIENTS • 1 brown onion, halved, finely chopped • 1 can of peas, corn and carrot (mixed) • 500g lamb mince • 1 can of diced tomatoes • 2 tbsp of tomato paste • 500ml (2 cups) beef stock • ½ tsp of paprika

2 dried bay leaf 1 tbsp Worcestershire sauce Salt & freshly ground black pepper 4 (about 200g each) potatoes, peeled, chopped • ¼ cup of full cream milk • Knob of butter • • • •

METHOD 1. Heat oil in a large saucepan over medium-high heat. Add onion and fry till soft, add lamb mince and cook, stirring to break up any lumps, for 5 minutes or until lamb changes colour, add can of mixed peas, corn, carrot and cook, stirring for 5 minutes or until soft.

2. Add the can of diced tomatoes, stirring, for 2 minutes or until combined. Add stock, bay leaf, Worcestershire sauce and tomato paste. Add Bay leaves. Bring to the boil. Reduce heat to low and cook, stirring occasionally, for 30 minutes or until sauce thickens. Taste and season with salt and pepper.

3. Meanwhile: cook potato in a saucepan of salted boiling water for 15 minutes or until tender. Drain well. Return to the pan with the butter and full cream milk.

Use a potato masher or fork to mash until smooth. Add milk and use a wooden spoon to stir until combined. Taste and season with salt and pepper.

4. Preheat oven to 200°C. Spoon lamb mixture into a 2L (8-cup) capacity ovenproof baking dish. Top with mashed potato and use a fork to spread over lamb mixture. Sprinkle Paprika over the top. Bake in preheated oven for 20 minutes or until mashed potato is golden brown. Serve immediately.

SERVING

This will make 6-8 portions depending on sizes

BBQ MEATLOAF Deb Lacy Housekeeping Supervisor Mercure Capricorn Resort

INGREDIENTS • • • • • • • •

1kg Mince, salt and pepper to taste 2 eggs 1 tin Carnation Milk 1 pkt French onion soup mix 1 tbsp mixed herbs 1 cup bread crumbs 2 onions 1 dessert spoon curry powder

Sauce • ½ cup water • ½ cup tomato sauce, • ¼ cup of Worcestershire sauce • 2 tbsp of vinegar • ½ cup of sugar • 1 tsp Coffee • 1 tbsp of lemon juice

METHOD 1. Mix all ingredients together 2. Put in greased loaf tin 3. Cook in a Moderate oven 180 for 30mins Sauce 1. Put in Saucepan and cook till all ingredients melted for about 10 mins 2. Pour over meatloaf and cook for a further 10 mins 3. Serve with fresh vegetables and mash

SERVING Feeds 6 grown men!

PORCUPINES Bev Bird Room Attendant Mercure Townsville

INGREDIENTS • • • •

750g extra-trim beef mince ½ cup raw long-grain white rice 1½ cups water 500g can tomato condensed soup

• • • •

1 brown onion, finely chopped ½ basil leaves, finely chopped ¼ cup small basil leaves 3 tomatoes, diced

METHOD 1. Combine mince, onion, rice, lemon rind, basil, and salt and pepper in a large bowl. Roll tablespoons full of mixture into balls.

2. Place onto a tray lined with plastic wrap. Cover. Refrigerate for 15 minutes.

3. Combine soup, water and tomatoes in a 6cm-deep frying pan. Bring slowly to the boil over medium heat. Drop meatballs into simmering tomato mixture.

4. Reduce heat to low. Simmer for 25 to 30 minutes or until meatballs are cooked through. Spoon into bowls. Top with basil.

5. Serve with bread.

SERVING This will make 6-8 portions depending on sizes. This recipe will feed a family of 4 But hey, let’s make a double batch just in case.

EVERY PERSON HAS A STORY My grandkids love Porcupines & I enjoy making them with them when they visit.

Personally, I love to eat fresh peach on toast for brekky!

EVERY PERSON

HAS A STORY‌

The time I spent in Spain with my wife, I picked up a number of great dishes, but this dish is one that takes me back there every time.

ASH

SPANISH STYLE MEATBALLS (WITH GRILLED CIABATTA BREAD)

Ash Lewis Chef The Reef House Palm Cove, A member of the MGallery Collection

INGREDIENTS & METHOD MEATBALLS • 250g Beef Mince • 250g Pork Mince • 1 whole egg • 1 onion, VERY finely diced • 1 garlic clove, minced • ½ tsp cumin seeds • ½ tsp coriander seeds • 1 tsp Sea Salt • 50g Bread Crumbs 1. Grind Cumin, Coriander and Salt together and add to all other ingredients (EXCEPT BREAD CRUMBS) in a large bowl, work by hand until starts to go pale, work in bread crumbs.

2. Cover and place in fridge to rest while you make the sauce, then roll out balls to about 30g each.

3. Flour the balls, shallow fry (just to colour) then add to sauce and simmer for 20 minutes.

SAUCE • 2tsp cumin seeds, ground • 2 large carrots • 2 garlic cloves, rough chop • 4 onion, rough dice • 1 tsp Paprika • 3 tomatoes, rough dice • 1 tin (400g) tin tomatoes 1. Sautee Onion, Cumin, Paprika, Carrots & Garlic until soft in butter & oil about 10minutes), then add diced tomatoes and cook for a further 10minutes, add the tin tomatoes and simmer for 20 minutes.

2. Blitz with a stick blender & adjust seasoning.

EVERY PERSON INGREDIENTS

HAS A STORY‌ Growing up in Sri Lanka in a very traditional way, family banquets are always the way we communicate after a hard long week.

METHOD

The banquets become bigger and better depending on the circumstances. Among so many occasions and varied meals this menu stuck in my mind. Mostly for the taste, then to the time and energy one applies to prepare. It’s also the way to show to your family or friends how much you value their company. I as an adult, parent and a grand parent will prepare this banquet to show the same empathy I enjoyed as a child.

RAMONA

SRI LANKAN FAMILY BANQUET

String Hoppers | Mulagatanni | Chicken Curry | Coconut Sambol Ramona Seamstress Pullman Reef Hotel Casino

STRING HOPPERS 1.

2.

3.

4.

5.

6.

7.

Mix 750 grams of white or red rice flour with cold water and a pinch of salt and mould the flour into dough.

Place the dough through a noodle machine and form the noodles into circles.

There are 15 String Hoppers per serve.

Half fill a saucepan with water and bring to the boil.

Place the String Hoppers into a steamer on the saucepan and cook for 7 minutes.

Remove and cover with a clean tea towel and continue cooking the remaining serves until all String Hoppers are cooked.

Serve in an open dish.

MULAGATANNI • • • • • • • •

500 grams of beef spare ribs One large potato One carrot Two celery sticks Ten green beans One brown onion Four cloves of garlic One small piece of ginger

1.

Place the beef spare ribs into a pressure cooker and cover with three cups of cold water, peppercorns and curry powder. Salt to taste.

Chop potato into 8 pieces; slice carrot on a thick angle; slice celery on a thick angle; slice onion into wedges; slice tomatoes into wedges.

Cook the beef spare ribs for 15 to 20 minutes. Remove the pressure cooker lid and then add the chopped vegetables along with the whole garlic and ginger and tomato paste.

When the vegetables are cooked add the coconut milk and bring to the boil.

Then add the whole green beans and replace the pressure cooker lid and turn off the pressure cooker and allow the dish to continue cooking in its own juices.

Serve in a large bowl.

2.

3.

4.

5.

6.

• • • • • •

One small handful of black peppercorns Two sprigs of curry leaves Two tomatoes One tbsp tomato paste Two tsp curry powder Half a cup of coconut milk

SRI LANKAN FAMILY BANQUET

String Hoppers | Mulagatanni | Chicken Curry | Coconut Sambol Ramona Seamstress Pullman Reef Hotel Casino

CHICKEN CURRY • • • • • • • • • •

One kilo of chicken thigh fillets One and a half tsp of curry powder One tsp of chilli powder Two tsp of paprika Two tsp of plain yoghurt Half a cup of coconut milk Four cloves of garlic Two sprigs of ginger Fresh red Thai chilli’s to taste Two sprigs of curry leaves

• Three pieces of a Pandamus leaf cut into three inches each.

• Two one inch pieces of lemongrass • One medium size onion.

• One lime • One tbsp of tomato paste • Two tbsp olive oil

1. Cut the chicken thighs into 4 to 6 pieces.

2. Marinate the chicken fillets with chilli and curry powder, paprika, salt and yoghurt and leave for a minimum of two hours.

3. Place the onion, ginger, garlic, fresh chilli’s, curry leaves, Pandamus and lemongrass into a food processor and blend until it is not quite smooth.

4. Place olive oil into a large pan and when the oil is heated add the marinated chicken - browning the chicken on all sides. Then add the onion mixture into the pan stirring all the time. Add the tomato paste and half a cup of water and cover with the lid. After ten minutes add the coconut milk.

Cook for a further 10 minutes and squeeze half a lime over the pan and stir.

5. Serve in a large bowl.

COCONUT SAMBOL • 150 grams of fresh shredded coconut • Two Sprigs of fresh curry leaves • One piece of ginger • Two cloves of garlic • Two fresh green chillis

• • • • •

One tsp of coarse pepper One tsp of chilli pieces One lime Two tsp of Maldive fish flakes One red onion

1. Place every thing except the coconut and lime into the food processor and salt.

2. Blend to a coarse consistency and add the coconut and blend for one minute.

3. Remove and place in a bowl and squeeze the lime juice over the mixture.

4. Serve on an open dish.

MUSTARD MEAT CURRY Francis Fonseka Chief Steward Pullman Cairns International

INGREDIENTS • • • • • • • •

1 lb Beef 1 tsp coriander powder 1 tsp sweet cumin powder 2 slices ginger 1 piece Rampe (Pandan Leaf) 4 oz coconut milk 1 ½ tsp salt 2 dessert spoon Mustard

• • • • • • • • •

1 dessert spoon chilli powder 1 tsp cumin powder ¼ oz garlic 2 sprigs curry leaves 1 thin slice sera (lemongrass) 1 pint coconut milk 3 oz onions 1-2 tsp lime juice 2 dessert spoons oil

METHOD

1. Wash and cut beef into ½ inch cubes 2. Chop 1 oz and slice 2 oz of the onions. Chop garlic and ginger fine. Grind the mustard fine.

3. Add all the ingredients except the 4 oz of Coconut Milk, mustard, sliced onions, curry leaves and oil. Bring to boil and cook until the meat is tender 4. Mix mustard with 4 oz Coconut Mild and add to meat. Bring to boil and remove from heat 5. Heat the oil in a pan and when very hot add the curry leaves and sliced onions and fry until crisp and dry 6. Add the meat, bring to boil and simmer for about 5 minutes.

7. Take off heat and add lime juice and stir

SERVING 8 people.

EVERY PERSON HAS A STORY Accompany the Brinjal Curry with this Beef Curry and rice for a Sri Lankan feast.

BRINJAL (EGGPLANT) CURRY Francis Fonseka Chief Steward Pullman Cairns International

INGREDIENTS • • • • • • • •

1 Brinjal (Eggplant) A sprig of curry leaves 2 oz onions 2 tspn coriander Powder ¼ tspn sweet cumin powder 2 inch piece cinnamon stick 8 oz 1st and 2nd extract of Coconut Milk 2 green chillies

2 dessert spoons vinegar 1 ½ tspn Cumin Powder 1 ¼ tspn salt 3 cloves Garlic ¼ tspn turmeric 1 inch piece rampe ( pandan leaf ) • 1 ½ dessert spoon Mustard – fine ground • 2 tspn Sugar • • • • • •

METHOD 1. Wash and cut brinjals (eggplant) into lengthwise 2 inch pieces.

2. Rub with turmeric and deep fry until golden brown.

3. Wash and cut the onions, chillies and garlic and put into a pan with all the other ingredients and the coconut milk.

4. Bring to boil and simmer until gravy is thick.

5. Add the fried brinjals and simmer until the liquid has reduced.

SERVING 8 people.

EVERY PERSON HAS A STORY This is a Sri Lankan family favourite. My wife is a wonderful cook and dish is easy to prepare and is delicious.

HAEMUL-PAJEN (SEAFOOD PANCAKE) (Lucy) Wonsun Hwang Food & Beverage Attendant Novotel Darwin

INGREDIENTS • • • • • •

2 cups all purpose flour 2 cups water 2 eggs 1 bunch of scallions 1 onion Squid, shrimp

Dipping Sauce • ¼ cup soy sauce • ½ cup vinegar

METHOD 1. Mix the ingredients for the dipping sauce and set aside.

2. In a large bowl, mix the flour and water together, then beat in the egg.

The batter should have the same consistency as pancake batter. Add the scallions and seafood.

3. Heat in frying pan over medium high and next add a thin layer of oil to the bottom.

4. Pour about ¾ cup of batter into the skillet in a circle.

5. Cook for 6-8 minutes or until the top stops bubbling and the bottom is browned. Flip over for 6-8 minutes.

6. Transfer to a serving plate. Enjoy!

SERVING 1-2 people

EVERY PERSON

HAS A STORY‌

History of Potjiekos.

When the first Dutch settlers arrived in the Cape, they brought with them their ways of cooking food in heavy cast iron pots, which hung from the kitchen hearth above the fire. Long before the arrival of the early settlers in the Cape, the Bantu people who were migrating into South Africa, learned the use of the cast iron cooking pot from Arab traders and later the Portuguese colonists. These cast iron pots were able to retain heat well and only a few coals were needed to keep the food simmering for hours. They were used to cook tender roasts and stews, allowing steam to circulate inside instead of escaping through the lid. The ingredients were relatively simple, a fatty piece of meat, a few potatoes and some vegetables were all that was needed to cook a delightful meal. The round potbellied cast iron pot was the perfect cooking utensil to suit the nomadic lifestyle of the black tribes and the Voortrekkers during the 17th and 18th centuries. Potjiekos evolved as a stew, made of venison and vegetables (if the latter were available). The pot with its contents protected by a layer of fat was hooked under the wagon by the Voortrekkers while travelling and unhooked at the next stop to be put on the fire again. When the wagons stopped at the end of the day and camp was made, game was stewed and sometimes mutton, goat or old oxen when available. As each new animal was shot, it was slaughtered and the meat added to the pot, together with whatever vegetables that could be found. The large bones were added replacing the old ones, to thicken the stew. Surplus meat was preserved by seasoning and drying.

Today, cooking up a potjie has evolved into a unique South African social happening, a tradition almost as popular as the legendary braai. Family and friends are invited and they all settle around the fire with the softly bubbling potjie, chatting, enjoying a drink and having a great time, while the aroma escaping from the potjie, does its work.

GARY & FRIENDS

(South African Hot Pot)

BILTONG POTJIE

Gary Pavkovich Food & Beverage Manger Ibis Styles Alice Springs Oasis

INGREDIENTS • 1.5 kg Shell Noodles • 750ml Sour Cream • Green and Red Peppers finely sliced • 5 blocks of Chicken Stock • Herbs and Garlic to taste • 1Kg Sliced Biltong

• • • •

12 large Onions finely chopped 1Kg grated Cheddar Cheese 500g Mushrooms 8 tbsp Tomato Paste (or if preferred use about 6 packets of pepper sauce)

METHOD 1. Fry the Onions, Garlic and green peppers in olive oil until the onions are soft.

2. Place the pasta on top, add the sauce, place lid on and cook for +/- half an hour.

3. Add the sour cream, mushrooms, mix together.

4. The biltong and cheese can now be added to this mixture, mix well, let it slowly simmer for 30 minutes on low temperature. (Ash coals work very well).

SERVING This will feed approximately 50 people!

EVERY PERSON HAS A STORY A recipe concocted by my Mother.

EVERY PERSON

HAS A STORY‌

When I arrived at my first job in Australia the first person to befriend me was a lady named Leanne who introduced me to her husband Dave. Dave then introduced me to the wonders of bush camping, he also introduced me to the indigenous herbs and spices of his heritage & bush tucker.

This is his recipe that he passed on to me and we have enjoyed it around many a camp fire with billy tea.

Since meeting Dave and his family they have introduced me to the Indigenous culture of his Aboriginal & Torres Strait Island heritage & it has been a privilege to have learnt so much from Dave and his family.

CAMPING WITH TANIA

MY MATE DAVE’S SPECIAL CURRY Tania Parkey Executive Housekeeper The Sebel Resort Noosa

INGREDIENTS • • • • • • • •

1 kg chicken pieces 2 tbsp Olive oil 1 brown onion, finely diced 3-4 cloves garlic, finely chopped 2 tbsp curry powder 3 tbsp roasted ground wattle seed 1 tsp lemon myrtle spice 1 tbsp chicken stock powder

• • • • •

½ bunch coriander stems, chopped 3-4 red chillies, split 200ml coconut cream 400ml coconut milk Juice of one lime

METHOD 1. Gently brown chicken pieces in olive oil over medium heat. Remove chicken and keep warm.

2. Add onion, garlic, curry powder, wattle seed, lemon myrtle, coriander and chillies. Simmer gently 3 minutes.

3. Add coconut cream, coconut milk, chicken stock powder and lime juice.

4. Return chicken and simmer gently uncovered until tender-about 30 minutes.

5. Best served with steamed rice or damper

SERVING Serves 8 people

SWEET & SOUR PORK WITH PINEAPPLE Danni Zhao Housekeeper Supervisor Mercure & ibis Brisbane

INGREDIENTS • 1 large can (20 ounces) pineapple chunks • ¼ cup vinegar • 2 tbsp light soy sauce • 1 ½ tsp salt • ¼ tsp ground ginger • ½ cup water

• 2 pounds boneless pork loin, trimmed, cut into 1-inch cubes • 1 large onion, cut in chunks • 1 medium green bell pepper, cut in chunks • 1 medium red bell pepper, cut in chunks • 3 tbsp corn starch • hot cooked rice

METHOD 1. Drain juice from pineapple; pour juice in a Dutch oven.

2. Add vinegar, soy sauce, salt, ginger, and ½ cup water; stir until smooth. Add pork and bring to a boil.

3. Reduce heat, cover, and simmer for 1 hour, or until meat is tender. Add onion, green pepper, red pepper, and pineapple chunks.

4. Simmer 10 minutes longer, or until onion and peppers are just tender.

5. Put corn starch in a cup and stir in 3 tbsp water. Stir into pork and juices; heat to boiling, reduce heat, and simmer the sweet and sour pork for 1 minute.

6. Serve sweet and sour pork with rice.

SERVING Serves 4 - 6

EVERY PERSON HAS A STORY No matter what you are or where you are, in Mum’s kitchen you are always the ‘little hungry monster’. This dish is the tastes and flavours I remember and all I ever wanted.

THAI FISH CAKES & DIPPING SAUCE Naomi Foran Conference Co-ordinator Mercure Townsville

INGREDIENTS • • • • • • •

600g boneless flathead fillets 2 long red chilies, thinly sliced ½ cup torn coriander leaves 2 tbsp Thai red curry paste 1 egg Peanut oil Roasted cashews

2 tbsp white wine vinegar Lemon zest and juiced ½ cup firmly packed brown sugar 2 cloves garlic, thinly sliced 2cm piece ginger, roughly chopped • 100g green beans, trimmed, finely chopped • Steamed Jasmine Rice • • • • •

METHOD To make dipping sauce 1. P!ace sugar, vinegar and 1/3 cup water in a saucepan over high heat.

Bring to the boil, then cook for 2 minutes or until sugar dissolves.

2. Stir in chilies, lemon zest and juice, and half the coriander. Refrigerate until needed . Makes 3/4 cup.

To make fish cakes 1. Process fish, curry paste, egg, garlic and ginger in a food processor until combined .Transfer to a large bowl.

2. Add bean s and remaining coriander. Using your hands, combine well .

Season with salt and pepper. Divide the mixture into 12 portions and shape into 5cm patties.

3. Fill a large frying pan with 3cm of oil and heat over high heat. Cook fish cakes, in 2 batches, for 1 ½ minutes each side or until cooked through.

Drain on paper towel.

4. Divide fish cakes among plates and scatter with extra coriander and roasted cashews, if using. Serve with dipping sauce and steamed jasmine rice.

SERVING This will make 12 portions depending on sizes

EVERY PERSON

HAS A STORY… The Barramundi & the Lemon Myrtle used, represent both sides of my heritage – Aboriginal & Torres Strait.

NAOMI

BARRAMUNDI WITH LEMON MYRTLE, BEURRE BLANC, AVOCADO SALSA & GARLIC MASH POTATO Naomi Mabo Chef The Reef House Palm Cove, A member of the MGallery Collection

INGREDIENTS & METHOD BEURRE BLANC SAUCE • 50 ml White Wine • 1 Peppercorn • ½ Lime (juice only) • ½ tsp Lemon Myrtle Combine all above and on a high heat reduce by 50% then add...

• 50ml Thickened Cream Bring to the boil then off the heat piece by piece stir in...

• 100g Unsalted Butter (1cm cubes) Taste and season with salt if required GARLIC MASH POTATO • 3 Large Potatoes (peeled & diced) • 3 Garlic Cloves (peeled & Smashed) Boil together until potato is soft enough to mash, then add...

• 100g Unsalted Butter • 50ml Thickened Cream Season with only Sea Salt.

AVOCADO SALSA • Avocado (diced) 1 • 1 Tomato (deseeded & diced) • 1 tsp Parsley (roughly chopped) • ½ tsp Dill (roughly chopped) • 10ml Extra Virgin Olive Oil • Sea Salt & Pepper to taste Mix all together and season to your liking

EVERY PERSON

HAS A STORY… Over 150 years and 5 generations ago my family were amongst some of very first “kai vulaqi” settlers to colonise Fiji. Having grown up and spent over 20 years there myself the food and culture are still very much a part of “my story”.

This quick and easy recipe is also a favourite of my son Tarquin. As a professional sportsperson who also has a great affinity for food (fortunately though he does have my rounded physic) he has also prepared kokoda on tour in the UK, USA, Canada & directed its production in Japan. We have also featured it on specials here at the Pullman Palm Cove Sea Temple Resort & Spa.

MIKE

KOKODA

(pronounced ‘coh-kon-dah’) Mike MacManus General Manager Pullman Palm Cove Sea Temple Resort

INGREDIENTS • 1 kg of filleted white fish (Trevelley, Spangled Emperor or Spanish Mackerel) • 200ml lemon or lime juice • 1 finely diced red onion • 2 diced tomato (minus pulp & seeds)

• 1 each small red & green capsicum, diced • Chopped parsley • Chopped chilli • Salt & pepper • 500ml coconut cream

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

Remove scraggly bits of fish fillet and cut into 1 cm sized pieces.

Cover in a bowl with lemon or lime juice (or a combo of both).

Add chilli to taste and the diced red onion.

Marinate for around an hour until flesh turns white.

Drain off excess juice.

Add diced tomatoes, capsicums & chopped parsley.

Add coconut cream to cover .

Season to taste adding more of the all important chillies if required.

Serve on a bed of chopped lettuce (watercress is even better if readily available) in a half coconut.

SERVING Makes approximately 8 portions and can easily keep in the fridge for 3 days.

WATTLE & MACADAMIA CRUSTED WILD BARRAMUNDI WITH ROSELLA & MANDARIN DRESSING Markus Strieby Executive Chef Mercure Cairns Harbourside

INGREDIENTS • • • • • •

180 - 200 g wild caught skinless barramundi fillet 30 g roasted and chopped macadamia nuts 10 g bread crumbs 5 g wattle seed ground 1 pinch of sea salt flakes 1 pinch of fine cracked black pepper

• • • • • • • •

1 egg white 1 tea spoon extra virgin olive oil 10 fresh seeded rosella flowers 1 mandarin 5 g raw sugar 10 ml red wine 10 ml fish stock 5 ml red wine vinegar

METHOD 1. Mix macadamia nuts, wattle seed ground, breadcrumbs, salt and pepper together in a bowl.

2. Brush the barramundi fillet with egg white and cover the fish with the nut mix by pressing the nut mix gently a few times until all nuts are firmly covering the fish.

3. Heat olive oil in a non stick pan on low heat and place the fish with the crusted side first into the pan, let the crust brown for a few min the turn the fish over with a spatula and place the pan in a pre heated oven at 180 degrees Celsius for approx 8 – 10 min.

4. During that time squeeze the mandarin and strain it into a small cooking pot, add sugar and simmer until slightly caramelized then add vinegar, red wine and fish stock, reduce to half, add rosella flowers and simmer for 2 min, add little salt and pepper for seasoning.

5. Place the barramundi on fresh steamed market vegetables, dress with the rosella-mandarin dressing and garnish with fresh herbs.

GREEN PAPAYA, MANGO & KING PRAWN SALAD Ben Limpus Executive Chef Pullman & Mercure Brisbane King George Square

INGREDIENTS • • • • • • • • • • •

1 small green papaya – peeled and julienne 1 large ripe mango – peeled and sliced 24 x Large Mooloolaba King Prawns 50 gm roasted and crushed peanuts 50gm fried shallots 1 x long red chilli – de seeded and thin slice 12 x spearmint leaves – torn ½ red capsicum – julienne 50ml fish sauce 20ml sesame oil 2 x limes – juice

METHOD 1. For dressing, combine fish sauce, lime juice and sesame oil in a bowl and keep separate.

2. In a larger bowl, place all other ingredients except prawns and toss through half the dressing.

3. Present salad on a large white plate and top with fresh prawns.

4. Coat with remaining dressing and enjoy with a crisp, chilled Sav Blanc.

SERVING Depends on how hungry you are, and if it is an entrée or main dish…!

EVERY PERSON HAS A STORY Fresh seafood…does it need any more explanation of why it’s amazing?

MUM’S CURRY PRAWNS Emma McDowell Conference & Events Sales Exec Pullman Cairns International

INGREDIENTS • • • • • • •

1kg peeled raw prawns 1 can Celery Soup 1 cup Water 2 Celery Stalks 1 tsp Chicken Stock Powder ½ tsp Dried Chilli Flakes 2 tsp Curry Powder

METHOD 1.

2.

3.

4.

Slice the Celery Stalks Combine all ingredients except Prawns Bring ingredients to the boil and add Prawns until cooked through Serve with rice, pappadums and curry condiments

SERVING Feeds 4 very hungry people!

EVERY PERSON HAS A STORY Mum used to make this dish especially for me. She made up the recipe herself and has passed it on to me. I now cook it for friends and they love it as much as I do. Thanks Mum.

SPAGHETTI KENNY Fern McIver Banquet Operations Manger Pullman Reef Hotel Casino

INGREDIENTS

• 500g Mince (any mince depending on your family’s taste) • 1 onion diced • 2 cloves garlic crushed • 1 400g tin Italian diced tomatoes • 1 400g tin lentils • 1 finely grated zucchini • 1 finely grated carrot • 200g mushroom sliced • 1 handful of bacon or ham – not essential, just if you have some lying around

• 1 jar pasta sauce – My lazy working mum cheat item • 500g dried pasta – we alternate between spaghetti and rigatoni but whatever takes your fancy • Chopped parsley • Parmesan cheese – for serving • Garlic Bread – optional extra and my family favourite

METHOD

1. Put large saucepan of hot salted water on to boil. When boiling add dried pasta and cook to packet directions then drain.

2. At the same time, brown the mince in frying pan over medium heat.

3. Add mushrooms, onion, garlic, carrot, zucchini and bacon and cook until just cooked through. I am lazy and hate to wash up so I try to only use one pan where possible – you can do this step in a separate pan if preferred.

4. Add lentils and stir through.

5. Add tomatoes and stir through.

6. Add pasta sauce and stir through .

7. Season to taste.

8. Add chopped parsley .

9. Serve with cooked pasta and top with freshly grated parmesan and hot garlic bread.

10. Yum yum!

SERVING

Makes approximately 8 portions and can easily keep in the fridge for 3 days.

EVERY PERSON HAS A STORY

This recipe was passed on by a family friend. We gather together and enjoy this meal on special occasions. As a family we enjoy this meal each time I return to the UK for a visit.

EVERY PERSON

HAS A STORY‌ Given my heritage here is a quick easy guide to a simple egg pasta I do up a heap and freeze so I have it on hand.

Grand Mercure Apartments Twin Waters has a great crew who have been together for a LONG time; out of the team of 19, eight of them have been with us for 5 plus years. We celebrated this & the success of our Easter NPS score over a great lunch prepared by yours truly.

GRAND MERCURE APARTMENTS TWIN WATERS TEAM

RINO’S NO FAIL PASTA Rino Canto General Manager Grand Mercure Apartments Twin Waters

INGREDIENTS • 600 g '00' flour • 6 large eggs

• If you’d like to flavour / colour the pastas you can add some pureed spinach, capsicum or pumpkin or even squid ink for black pasta

METHOD 1. Place the flour on your bench or in a bowl.

2. Make a well in the centre and crack the eggs into it. Beat the eggs with a fork until smooth.

3. Using the tips of your fingers, mix the eggs with the flour, incorporating a little at a time, until everything is combined. Knead the pieces of dough together (at this point you can add pureed spinach, capsicum or pumpkin for flavour or even squid ink for black pasta) with a bit of work and some love and attention they'll all bind together to give you one big, smooth lump of dough!

4. Once you've made your dough you need to knead and work it with your hands to develop the gluten in the flour, otherwise your pasta will be flabby and soft when you cook it, instead of springy and al dente. There's no secret to kneading. You just have to bash the dough about a bit with your hands, squashing it into the table, reshaping it, pulling it, stretching it, squashing it again. It's quite hard work, and after a few minutes it's easy to see why the average Italian Nonna is very well respected by all the men in her family! You'll know when to stop – it's when your pasta starts to feel smooth and silky instead of rough and floury.

5. Then all you need to do is wrap it in cling film and put it in the fridge to rest for at least half an hour before you use it. Make sure the cling film covers it well or it will dry out and go crusty round the edges (this will give you crusty lumps through your pasta when you roll it out, and nobody likes crusty lumps!).

RINO’S NO FAIL PASTA Rino Canto General Manager Grand Mercure Apartments Twin Waters

METHOD Continued from previous page: How to roll your pasta: Using a machine to roll your pasta, make sure it's clamped firmly to a clean work surface before you start (use the longest available work surface you have).

Dust your work surface with some '00' flour, take a lump of pasta dough the size of a large orange and press it out flat with your fingertips. Set the pasta machine at its widest setting - and roll the lump of pasta dough through it.

Lightly dust the pasta with flour if it sticks at all. Click the machine down a setting and roll the pasta dough through again. Fold the pasta in half, click the pasta machine back up to the widest setting and roll the dough through again.

Repeat this process five or six times. It might seem like you're getting nowhere, but in fact you're working the dough, and once you've folded it and fed it through the rollers a few times, you'll feel the difference. It'll be smooth as silk and this means you're making a pasta even my Nonna would love!!

If you're making pasta like tagliatelle, lasagne or Fettuccini you'll need to roll the pasta down to between the thicknesses of a 5 cent piece; if you're making stuffed pasta like ravioli or tortellini, you'll need to roll it down slightly thinner or to the point where you can clearly see your hand through it.

Once you've rolled your pasta the way you want it, you need to shape or cut it straight away. Pasta dries much quicker than you think, so whatever recipe, at this point you can cook it or save some for later by bagging it up in your preferred portion size and wack it in the freezer for ron.

When cooking frozen pasta just pop it into the boiling water from the freezer as if it thaws out it will be a sticky blob. Boil until it floats to the top or andante to taste, strain add salt pepper & sauce.

RATATOVILLE Emma Parker Housekeeper Sofitel Gold Coast

INGREDIENTS • 500 gm zucchini, halved lengthways, cut crossways into 2 cm-thick slices • 500 gm eggplant, cut same as zucchini • 500 gm fresh tomatoes, peeled, cut in big quarters • 1 red capsicum, halved, seeds out, cut into 2 cm pieces.

• 1 green capsicum, halved, deseeded, cut into 2 cm pieces.

• 1 big brown onion, halved , coarsely chopped • 4 garlic cloves, crushed • Thyme, Laurel (just one leaf) • Olive oil (lots)

METHOD 1. Heat some olive oil in a deep pan, and add the garlic and onion until onion is soft. Set aside 2. Add some olive oil if pan is too dry. In the same deep pan, cook just for 5 minutes, each vegetable separately.

3. Then mix all the veggies and onion and garlic plus thyme and laurel leaf together 4. Put the lid on the deep pan for about 20 minutes 5. Add salt & pepper to test 6. Take out the Laurel leaf and Thyme before you serve Ratatoville is simple but so delicious with any kind of meat.

P.S. Tip: With the left over, beat some eggs and mix with the left over Ratatoville and cook until eggs are cooked (you can cook it in the oven or a fry pan).

SERVING Serves 4 people

EVERY PERSON

HAS A STORY‌

I have worked at Mercure Townsville for 7 years & really enjoy it and the girls at work help me to improve my English.

I love to try Australian foods!

ANNA

SPECIAL FRIED RICE Anna Wang Room Attendant Mercure Townsville

INGREDIENTS • 150g Chinese barbecued pork, chopped • 1½ cups long-grain rice, rinsed • 3 tsp sesame oil • 1 cup frozen baby peas, thawed • 2 tbsp soy sauce

• 100g small peeled, cooked prawns • 1 tbsp peanut oil • 2 eggs, lightly beaten • 3 shallots trimmed, thinly sliced.

METHOD 1. Cook rice in a large saucepan of boiling water, following packet directions, until just tender. Drain and rinse under cold water. Spread over a tray. Refrigerate, uncovered, for 2 hours or until dry.

2. Heat a large wok over medium heat until hot.

3. Add 1teaspoon sesame oil. Swirl to coat base and sides. Pour egg into wok. Swirl to run over base and a little up the side. Cook for 1minute or until almost set then slide omelette onto a board. Roll up. Thinly slice.

4. Increase heat to high. Add remaining sesame oil and peanut oil to wok.

Swirl to coat. Add pork and prawns. Stir-fry for 2 minutes or until heated through. Add rice and stir-fry for 1 minute. Add peas, shallots and soy sauce. Stir-fry for 2 minutes or until heated through .

5. Spoon rice onto plates. Top with omelette and serve.

SERVING 4 people

EVERY PERSON

HAS A STORY… This is me enjoying the left overs!

This famous dish hails from my wife’s homeland Peru. For me, it represents all the warmth and comfort of her grandmother’s kitchen, where many delightful and unique meals were served up.

It is truly a lot of fun to prepare, serve (see below) and to devour. Having lived in Peru for several years and with a broad selection of delicious traditional dishes, I can honestly say that it is one of my favourites. I am always partial to a second helping of this exquisite, yet simplistic meal.

STEPHEN

ARROZ TAPADO Stephen Boxall Reservations Manager The Sebel Brisbane

INGREDIENTS ¼ cup vegetable oil 1 red onion, chopped 2 garlic cloves, chopped 1 tbsp tomato paste or ají panca paste • 1 lb ground beef • ½ cup carrot, diced • • • •

• • • • • •

⅓ cup raisins ⅓ cup black olives, sliced 2 hard-boiled eggs, chopped 2 tbsp parsley, chopped Salt, pepper White rice, cooked with green peas and corn

METHOD 1. Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan.

2. Heat the oil in a pan over high heat, and sauté the onion and garlic. When the onion is soft and translucent, add tomato paste or ají panca, stir for a few minutes and add the ground beef. Cook for 15 minutes over mediumlow heat, stirring every now and then. If the mixture looks dry, add some water to make it juicy, about ½ cup.

3. Season with salt and pepper, add the chopped carrot, and cook for 5 minutes more. When ready, add raisins, black olives, hard-boiled eggs, and parsley.

4. Turn off the heat.

5. Have cooked white rice with peas and corn ready and warm. You may add other vegetables if you wish, like green beans, or leave the vegetables out of the recipe.

6. In the bottom of an oiled ramekin, make a layer of rice, pressing with a spoon. Over this make a layer of ground beef, and cover with more rice.

7. Put a plate over the ramekin and turn up-side-down. Take out the ramekin and you will have arroz tapado! Garnish with parsley leaves and serve with a green salad.

SERVING Serves 4 people

CHICKEN & CHORIZO RISOTTO Amy Mathers Reservations Manager Mercure Kakadu Crocodile Hotel

INGREDIENTS • • • • •

500gm diced chicken breast 250gm chorizo 200ml chicken stock 100ml thickened cream 1 punnet cherry tomatoes, halved

• 1 tsp paprika • 1 tsp cumin • 175gm Aborio Rice

METHOD 1. In a large non-stick frying pan, lightly fry the Chorizo until slightly crispy.

Place to the side on some paper towel.

2. Using the oil from the chorizo, cook the diced chicken breast, adding in half the paprika and cumin powder.

3. Once chicken is cooked, place chorizo back into the pan and add Aborio Rice.

4. Add half of the thickened cream and 100ml of the chicken stock and stir until liquid has blended.

5. Add the remaining paprika and cumin and stir.

6. Bring to the boil and then turn down to simmer. Stir regularly to avoid rice sticking to the bottom of the pan. Once liquid has reduced, add a little more cream and stock and wait for more reduction. Add remaining cream and chicken stock as required to keep most.

7. Before serving, add the halved cherry tomatoes and stir.

SERVING Serves 4 - 6

EVERY PERSON HAS A STORY This is the first dish I cooked that my sister would eat. She had never tried risotto but kept saying that she wouldn’t like it. I finally got her to try it and now she cooks it at least once a month for her family. It is my nephew Landen’s favourite meal.

SAFFRON & BASIL RISOTTO WITH QUEENSLAND TIGER PRAWNS

Brett Skinner General Manager The Reef House Palm Cove, A member of the MGallery Collection

INGREDIENTS RISOTTO • 170g Carnaroli Rice • ½ Brown Onion, VERY finely diced • ¼ Leek (white only), VERY finely diced • 2 Garlic Cloves, minced • 17mg Saffron • 80ml White Wine • 150 ml Stock • 50g Butter • Veg Oil

TO FINISH • 10 Tiger Prawns, peeled • Grana Padano Parmesan Cheese taste • Sea Salt to taste • 6 good sized Basil leaves • 2 tbsp soft butter

METHOD 1.

2.

Add Onions, Leek, Garlic, Butter, Oil and Saffron to a pot and soften on a low heat. Once soft, increase heat then add the white wine and reduce by half. Add in Rice and stir for 3 minutes on high heat, then add all the stock. Bring to the boil and cover. Check and stir every 5 – 10 minutes until all liquid has absorbed and rice is 80% cooked.

Dice 2 prawns and put through the rice and pan fry the remaining 8 to garnish on top. On a low heat, add a small hand full of parmesan cheese and a good pinch of salt (add more stock if needed). Once cheese is melted, fold through the butter and basil and taste (adjust with more cheese of salt if needed).

EVERY PERSON HAS A STORY This is one of my sisters greatest. After 3 years studying in Italy, she finally was able to nail their culture into one plate. It’s a winner!

HERB SAVORY TART Adriette Meyer AELP Mercure Cairns Harbour Lights

INGREDIENTS • • • • • •

250ml chopped parsley 125ml chopped spring onion 62ml chopped oregano 150g chopped ham 3 eggs 250ml milk/yoghurt

• • • • •

5ml salt 2.5ml pepper 30ml butter 250ml breadcrumbs 125ml grated cheese

METHOD 1. Chop the herbs very fine in a food processer. Add the ham, eggs, milk, salt, pepper and mix.

2. Line a dish with butter and breadcrumbs (125nl).

3. Pour the egg mixture in the dish.

4. Melt the remaining butter and add the remaining breadcrumbs and cheese and mix.

5. Put this mixture on top of the egg mixture.

6. Bake in a pre-heated oven for 30 minutes at 180C until golden brown

SERVING Enough for 8-10 people

EVERY PERSON HAS A STORY My mum always made this and chocolate cake for morning tea whenever the family got together. It reminds me of home.

IMPOSSIBLE PIE Christine Brown Casual Room Attendant Sebel Noosa

Anthea Richardson Admin & Human Resources Mercure Townsville

This must be another ‘goodie’ as two employees from two different parts of QLD have both sent their versions in… so take your pick!

INGREDIENTS ANTHEA’S RECIPE • 2 bacon rashes, chopped • 3 eggs, lightly beaten • 3 spring onions, • 1/3 cup plain flour • 1½ cups of milk • 1 cup cheddar cheese, grated

METHOD

CHRISTINE’S RECIPE • 2 cups milk • 4 eggs • 90gms butter, melted • ½ cup plain flour • 1 cup grated tasty cheese • ½ cup chopped ham • ½ cup frozen spinach (thawed & remove excess moisture) • ½ cup sun dried tomatoes • 2 green onions chopped • 1 tbsp chopped parsley

1.

2.

3.

4.

Lightly grease a shallow 23 cm flan dish.

Blend flour with milk in a bowl.

Add ingredients. Pour mixture into a prepared dish.

Cook slightly in a moderate slow oven (160C) for about 50 minutes for until firm.

5. Serve warm with a salad.

6. For extra crunchy topping combine the remaining cheese with ½ cup of breadcrumbs and sprinkle on top.

SERVING

This will make 6-8 portions depending on sizes

EVERY PERSON HAS A STORY This has been a handed down recipe that our whole family loves… Christine I trick my kids into eating cauliflower by coating it in has a story batter & telling them it’s mock chicken. Wonder how long it will take before they find out the truth?... Anthea

EVERY PERSON

HAS A STORY…

As Buffalos were such a large part of the Kakadu National Park heritage, our guests expect to be able to sample some of the outback flavours without having to ‘hunt down their own’.

Talking with one of our Indigenous tour guides at Yellow Water Cruises, they still have buffalos who are considered to be family members of the traditional owners and all co-exist as one big family. He said they haven't eradicated the buffalo’s but control their numbers out in the back blocks.

Annaburoo is Buffalo in the local dialect.

COOINDA BUFFALO BURGERS Vanessa Thomson General Manager Kakadu Lodge Cooinda, managed by Accor

INGREDIENTS • • • • • • • • • •

500g ground Buffalo 4 rashers of bacon 4 slices Swiss Cheese 1 tbsp paprika 1 tbsp cumin 1 tbsp ground coriander ½ cup breadcrumbs 2 tbsp native bush spice 2 tsp dijon mustard 2 eggs

1 tsp garlic ¾ tsp freshly ground pepper ¼ tsp salt 4 tbsp prepared bush tomato chutney • 4 whole –wheat hamburger buns, toasted • 4 slices tomato • 4 thin slices sweet onion • • • •

METHOD 1. Preheat grill to medium.

2. Place meat, spices, garlic, mustard, bread crumbs & eggs into a bowl & combine 3. Evenly incorporate, form into 4 equal patties – ½ to ¾ inch thick.

4. Grill the bacon rashers until crispy, place on paper towel to drain excess oil 5. Grill the burgers 5 to 6 minutes per side 6. Toast the buns 7. Assemble the burgers on the buns, with Swiss cheese, rasher of bacon, bush chutney , tomato & onion.

SERVING

Serves 4 and is ideal with a side serve of fries and aioli

YOU BEAUT BURGERS Megan Kadic Conference & Events Sales Executive Pullman Mercure Brisbane King George Square

INGREDIENTS • 500g of whichever minced meat takes your fancy (beef, roo, lamb, chook etc) • Egg • Handful of Breadcrumbs (brought or just blend day old bread!)

• Finely diced onion • Coupla’ shakes of Worcestershire sauce • A tsp of Dijon • As much as you like of something hot to your preferred taste - chilli, tobacco or Siracha

Suggested fillings Lettuce, tomato, beetroot, bacon, caramelised onion**, avocado and tomato sauce or relish, (egg is a good choice for beef burgers!)

METHOD 1. Wash hands then mix / squish all patty ingredients with your hands 2. Roll into patties sized appropriate for your bun. There is nothing worse than the patty taking up only half the bun!

3. Chuck onto the BBQ / hot plate / Webber and cook to your liking (obviously being careful should you choose chicken). The Chef will usually take the burger they cut in half to see if it is cooked through.

4. Put patties and all fillings on assorted plates for people to assemble themselves (muffin pans make for a great condiment server) 5. FEAST & ENJOY **Caramelised Onion, 2 large brown onions, 2 tbsp butter, tbsp brown sugar 1. Chuck into a pan, stir occasionally, don’t let them burn

SERVING

Approx 10 patties (depending how big you want them)

EVERY PERSON HAS A STORY The beauty of burgers, you can take whichever type of meat you prefer, and finish it off with your favourite fillings (or just more patties)! For the real ‘Strayan experience’, beetroot must stain clothing and / or hands!

Sweet AGE Accor have multi-generations of employees.

We are proud to have talent as young as 15 and experienced as 80 years and every age in between working at our hotels and offices.

EVERY PERSON

HAS A STORY…

After living in Australia for 16 years, I don’t feel I’ve had these made properly for many years…. however we’ve now added them to the Nouveau Menu for the buffet at Novotel Twin Waters.

Hope to see you come and enjoy them one day!

MARCELLO

MARCELLO’S CHURROS Marcello Flores Chef de Partie Novotel Twin Waters Resort

INGREDIENTS • • • • •

1 cup water 2 ½ tbsp white sugar ½ tsp salt 2 tbsp vegetable oil 1 cup Self Raising flour

METHOD 1. In a pan, gently bring to simmer the water, salt, sugar and oil.

2. Add the flour stir over a low heat until the mixture forms a ball (comes away from the sides of the pan) 3. Allow to cool, pipe into deep fryer @ 180 degrees, cook til golden, then drain, toss in cinnamon sugar and serve.

SERVING Depends on how big you like them, but will normally be enough for a whole family for dessert.

OLIEBOLLEN

(TRADITIONAL DUTCH DOUGHNUTS) Ginni Post Media Relations & Internal Communications Mgr Sydney Corporate Office

INGREDIENTS • • • • • • • • • • •

3 eggs ½ cup of sugar ½ cup of milk 1 small can of beer (if there’s any left over from NYE!) 3 cups of light cooking oil 3-4 cups of self raising flour 1 cup mixed dried fruit 2 table spoons of marmalade Pinch of salt Oil for deep frying Icing sugar to serve blueberries (optional – but a great source of antioxidants)

METHOD 1.

2.

3.

4.

5.

6.

Beat eggs and sugar until thick Add milk and beer Sift in flour, salt and beat together Add dried fruit and marmalade to mixture with a spoon Heat oil in a pot or deep fryer Spoon in mixture (big spoonful) into medium-hot oil and turn once (turn when batter is golden) 7. Serve warm with icing sugar sprinkled on top 8. Enjoy and Happy New Year!

SERVING

This recipe makes heaps – just depends on how big your balls are!

EVERY PERSON HAS A STORY

OlieBollen’ (literally, ‘oil balls’) are enjoyed in Holland and known to me as Dutch doughnuts which my mum only makes once a year. They are a seasonal treat and are made specifically to ring in the New Year. So every 1st of January (also my brother’s birthday) I look forward to enjoying my mum’s home-made Dutch Doughnuts. I love this yearly treat that pays homage to my mum’s Dutch heritage and also helps absorb the indulgences from NYE the night before!

TAPIOCA CAKE Melien Hopkins Housekeeping Supervisor Novotel Brisbane

INGREDIENTS • 1 bag of tapioca (break up in pieces & then put in processor to blend) • Add 500ml coconut cream • 1 cup of sugar

METHOD 1. Blend all ingredients until mixture smooth & runny.

2. Pour into baking cake tray 3. Bake for 1 hour

SERVING Makes for approximately 8 – 10 people

EVERY PERSON HAS A STORY

Quick & easy recipe from back home in Papua New Guinea! One of my favourites, you can have for dessert or even with main meals

EVERY PERSON

HAS A STORY‌

As a child growing up in Australia with South African parents I was always eating different food to all my friends, with names such as Babotie (babooti), Biltong, Boerwors, sometimes my friends had no idea what I was talking about.

The same applies for these Koeksisters (cooksisters), a sweet pastry treat that Dad made on very special occasions.

GARY

DAD’S KOEKSISTERS Gary Brinkman Executive Chef, Novotel Cairns Oasis Resort

INGREDIENTS Koeksisters Dough 300g self-raising flour 200g cornflour pinch of salt 50g unsalted butter 25g baking powder ¼ cup sugar 200ml milk 50ml cream 2 eggs

Syrup 530ml water 800g sugar pinch of salt 2.5 tsp cream of tartar 1tsp ginger 1 tbsp lemon juice 1 cinnamon stick

METHOD

For the Syrup (prepare the syrup the day before for best results) In a pan, heat up the water. Add the sugar, salt, cream of tartar, ginger, lemon juice and cinnamon stick. Bring to the boil and then reduce to a simmer. Stir occasionally.

Simmer for 10 minutes. Allow to cool. Transfer to the fridge.

For the Dough: Add the dry ingredients to a bowl and mix them together. Add the milk, butter, eggs and cream, mixing it all together. Knead with your hand for a couple of minutes until smooth. Wrap in cling film, and store in the fridge for 30 minutes. Roll out to a 1 cm thickness. Cut into 3cm x 7cm strips and then make cuts ¾ length every centimeter, so you end up with 3 lengths still attached at the top of the strip. To plait, Fold the outer strips over into the middle, repeating until you reach the end and then stick the loose ends together.

To Fry: Heat up half a pot of oil on a low flame until at frying temperature. Place the bowl of syrup in a larger bowl of ice to keep it well chilled or put it in the freezer until almost iced over, the colder the better. Deep fry the koeksisters in small batches, don't put too many in at once. When golden in colour, remove from the oil and after draining off as much oil as you can, transfer to the chilled syrup using a slotted spoon whilst they are still hot. Don’t let them cool down before putting them into the syrup.. Leave to soak in the syrup for a while, as they cool down they will soak up the syrup. Transfer to a cooling rack. Cool completely before eating……… if you can!

SERVING

Makes around 30 Koeksisters although it depends on how big you make them, they are just as good BIG as they are small.

EVERY PERSON

HAS A STORY‌

I love to cook this cake for my family especially now that I have 2 beautiful grandsons.

I also love to eat Peanut Butter & Vegemite together on a sandwich

CARMEN

ORANGE COCONUT EASTER CAKE Carmen Brown General Cleaner Mercure Townsville

INGREDIENTS • • • • • •

1 cup caster sugar 3 tsp finely grated orange rind 1 cup self-raising flour, sifted 2 tbsp freshly squeezed orange juice Icing Sugar

• • • •

125g unsalted butter, softened 4 Eggs 1¾ cups desiccated coconut Easter Eggs

METHOD 1.

2.

3.

4.

Preheat oven to 160"C. Place sugar, butter and orange rind in a large bowl, and beat with electric beaters for 4 minutes until light and creamy. Add eggs, one at a time, beating well between additions.

Fold flour and coconut through mixture, along with orange juice. Spoon mixture into a 22cm-round cake pan greased and lined with baking paper.

Cook for 5O minutes or until cooked through when tested with a skewer.

Allow to cool, and then decorate with Easter eggs and a dusting of icing sugar

EVERY PERSON

HAS A STORY‌

Being originally from Austria, Gugelhupf is a traditional tea cake you would find in any coffee house and which is enjoyed in many homes for morning or afternoon tea.

My grandmother was a fantastic cook and I always loved spending time with her in her tiny kitchen, especially when she was creating the most amazing cakes, biscuits and other traditional sweets.

PETRA

GUGELHUPF

(TRADITIONAL AUSTRAIAN BUNDT CAKE) Petra Sorensen Pullman Reef Hotel Casino

INGREDIENTS • • • • • • •

300 g flour 150 g butter 100 g caster sugar 35 g fresh yeast 100 g sultanas About ½ cup milk 1 egg

• • • • • •

4 egg yolks 1 tbsp. vanillin sugar 1 tsp rum Grated lemon rind of ½ lemon Pinch of salt Pure icing sugar for dusting

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

10.

11.

12.

13.

Grease bundt cake tin with butter and flour Mix sultanas with rum Dissolve the yeast in lukewarm milk, mix in 1 tbsp. of flour, dust with flour and let it rest in warm environment until it starts to rip on the surface Mix butter with sugar, vanillin sugar, salt and lemon rind until fluffy Add the egg and the egg yolks slowly Stir in the yeast mixture and flour, but make sure not to over work the dough Add sultanas at the end Fill the mixture into the baking tin and let it rest for another 30 min Heat the oven to 190o C Bake the cake for about 50 – 60 min until done Turn over on a wire rack and let cool Dust with icing sugar Enjoy!

SERVING Best eaten with a nice cup of tea or coffee for morning or afternoon tea

MUM’S 2,4,6,8,CAKE Lisa Knowlson Director of Sales Pullman Reef Hotel Casino

INGREDIENTS • • • •

2 eggs 4 ounces butter (125g) 6 heaped tbsp raw sugar 8 heaped tbsp self-raising flour

• • • • •

Top cake with passionfruit icing 25 g soft butter 5 tbsp icing mixture pulp of 2 fresh passionfruit ½ tsp vanilla essence.

METHOD 1.

2.

3.

4.

5.

Beat butter and sugar until creamy and pale Add in eggs one at a time, beat until combined Fold in flour Place in greased cake tin Cook in moderate oven for approx 40 minutes or until skewer comes out clean when inserted in top of cake.

6. When removed from oven, cool in cake tin for 5-10 mins, run blunt knife around the edge of the tin and turn out onto wire rack to cool.

7. Ice cake when cool.

Variations Add in 2 tbsp of cocoa power and a little milk between steps 2 and 3. Once in cake tin, sprinkle 1/3 cup raw sugar, 1 tbsp cocoa power over top of cake and pour over 1 cup boiling water- this makes a quick and easy chocolate self-saucing pud!

EVERY PERSON HAS A STORY

As a child, Mum and I use to spend hours together cooking in the kitchen. I recall being amazed at how clever she was and that as a working Mum, she still had the time to whip such delicious treats. This is now a staple recipe for me that you can use as basic and add whatever flavours, eg cocoa, raspberries & coconut etc, to whip up a beat......and it’s easy to remember...2,4,6,8.

BAKEWELL TART Richard Mellor Executive Chef The Sebel Brisbane

INGREDIENTS • • • • • • • • •

1 ¼ cups plain flour ¼ cup almond meal (ground almonds) 2 tbsp caster sugar 125g butter, chilled, chopped 1 egg yolk 2 tbsp chilled water ¼ cup cherry jam ¼ cup flaked almonds icing sugar and double cream, to serve

Filling • 125g butter, softened • 1 cup caster sugar • 1 tbsp finely grated lemon rind • 3 eggs • 1 ½ cups almond meal (ground almonds) • 1/3 cup plain flour

METHOD

1. Combine flour, almond meal, sugar and butter in a processor. Process until mixture resembles fine breadcrumbs. Add egg yolk and 1 tbsp chilled water.

Process until dough just comes together, adding more chilled water if necessary.

Turn pastry out on to a lightly floured surface. Knead until just smooth. Shape into a disc. Cover with plastic wrap. Refrigerate for 30 minutes 2. Preheat oven to 180°C/160°C fan-forced. Grease a 3cm-deep, 23cm (base) loose-based fluted tart pan. Roll out pastry between 2 sheets of baking paper until 5mm thick. Line pan with pastry. Trim excess. Refrigerate for 10 minutes.

3. Place pan on a baking tray. Line pastry case with baking paper. Fill with ceramic pie weights or uncooked rice. Bake for 10 to 12 minutes or until edges are light golden. Remove weights or rice and paper. Bake for 7 to 8 minutes or until base is light golden. Set aside to cool. Spread pastry case with jam. Reduce oven to 160°C/140°C fan-forced.

4. Meanwhile, make filling: Using an electric mixer, beat butter, sugar and lemon rind until light and fluffy. Add eggs, 1 at a time, beating until just combined. Beat in almond meal and flour. Spread filling over jam in pastry case. Sprinkle with almonds. Bake for 45 minutes or until a skewer inserted in the centre comes out clean. Cool slightly. Dust with icing sugar. Serve with cream.

SERVING

Makes for approximately 4-6 people

EVERY PERSON HAS A STORY

This is a slightly updated recipe from the stodgy British pudding we used to eat in the depths of English winters, we used to eat this after a Sunday roast with all the family, served with heavy thick custard with a thick skin on it.

EVERY PERSON

HAS A STORY‌

This is a delicious cherry torte made without cherries. The name comes from the kirsch (Cherry Brandy) flavoured butter cream and heavily flavoured biscuit layer of this torte. The name also represents one of the major cities and regions (ZUG) in Switzerland known for cherries.

In 1916 two hotels in Zug have approached the pastry chef of a small coffee house to create something special for them and it took him from trials to the end result 5 years later.

He went on and won many competitions nationally and internationally, during the best years of the business 100,000 cakes where produced annually from the same bakery.

All in all this is one of the most famous cakes Switzerland has ever invented using regional produce and creating something extraordinary.

For me personally it brings me back to my twenties where I had the opportunity to be part of a very special Swiss hospitality tradition, working in the best Swiss hotel kitchens.

Markus has been in Australia since 1989 on and off, he has been at Mercure Cairns Harbourside since 2009.

MARKUS

(SWITZERLAND)

ZUGER KIRSCHTORTE

Markus Strieby Executive Chef Mercure Cairns Harbourside

INGREDIENTS Almond meringue: • 4 egg whites • 120g confectioners’ sugar • 20g corn starch • 100g almond meal/ground almonds Genoise: • 3 eggs, egg whites and yolks separated • 3 tbsp hot water • 80g confectioners’ sugar, sifted • 10g caster sugar • 50g all purpose flour • 50g corn starch • pinch of baking powder

METHOD

Buttercream: • 150g unsalted butter, room temperature • 150g confectioners’ sugar, sifted • 1 egg yolk • 50g currant jam – I used blackberry jam Syrup: • 4 tbsp water • 20g caster sugar • 120ml kirsch For sprinkling: • 100g almonds, toasted and chopped – I kept the skin to add some colour to the cake • 70g confectioners’ sugar

Meringue 1. Start by making the meringue discs: preheat the oven to 160ºC/320ºF. Draw two 25cm (10in) circles in a large piece of parchment/baking paper, on a baking sheet.

Generously butter the insides of each circle.

2. Sift the confectioners’ sugar in a small bowl, add the corn starch and almond meal; set aside.

3. Beat the egg whites until stiff; remove the bowl from the mixer and, using a rubber spatula, delicately fold the reserved ingredients into the egg whites.

4. Spread the mixture inside the circles, leaving 0.5cm of the edges free of meringue – it will spread.

5. Bake for 40-50 minutes, or until the meringue is golden. Turn off the oven and allow meringue to cool inside, for at least 4 hours (can be made overnight).

Biscuit: 1. Preheat the oven to 175ºC/350ºF; butter a 25cm (10in) springform round cake pan (I used one with a removable bottom), line the bottom with baking paper and butter the paper as well.

2. Using a mixer, beat the egg yolks with the water until thick and light. Add the confectioners’ sugar gradually and beat well. Set aside.

(SWITZERLAND)

ZUGER KIRSCHTORTE

Markus Strieby Executive Chef Mercure Cairns Harbourside

METHOD CONTINUED… Continued from previous page…..

BISCUIT METHOD CONTINUED….

3. Beat the egg whites until stiff; add the caster sugar and beat well.

4. Remove the bowl from the mixer and add the yolk cream to the egg whites.

5. Sift the flour, corn starch and baking powder over the mixture and fold in carefully with a rubber spatula.

6. Pour the batter into the prepared pan and bake for 25-30 minutes or until cooked through – the cake will pull apart from the sides of the pan when baked.

7. Transfer the pan to a wire rack and let cool completely.

Buttercream: 1. Using a mixer, beat the butter until light and creamy. Add the confectioners’ sugar gradually, beating well. Add the egg yolk and jam, beat well until smooth.

Syrup: 1. In a small saucepan, combine water and sugar over medium-high heat until it starts boiling. Remove from the heat and set aside to cool.

2. Add the kirsch and mix well. Set aside.

Assembling the cake: 1. Very carefully, peel the meringue discs off the baking paper and place one of them on a serving plate.

2. Spread 1/3 of the buttercream over the meringue. Place the biscuit cake on top of it and brush it generously with the syrup. Carefully spread 1/3 of the buttercream over the biscuit cake. Cover with the other meringue disc.

3. Spread the remaining buttercream on the sides of the cake and “stick” the chopped almonds on the cream.

4. Using a sieve, sprinkle the top of the cake with the confectioners’ sugar. Draw a criss-cross pattern on the sugar using the back of a knife.

5. Keep it refrigerated, but serve it at room temperature – the cake gets hard in the fridge.

GRANDMA COLLINS’ CAKE Caroline Newett Host Sebel Noosa Resort

INGREDIENTS • • • • • •

¼ cup of milk 4 level tbsp butter ¾ cup of sugar 1 cup self-raising flour 1 table spoon cornflour 1 cap of vanilla essence

METHOD 1. Place all ingredients in a big mixing bowl & beat together with an electri beater for 6 minutes, 2. Put in cake tin & cook in oven at 200degrees C for approx. 35 minutes

EVERY PERSON HAS A STORY

This is my Grandmas recipes and we’re so happy it’s been handed down as we all love it.

EVERY PERSON

HAS A STORY‌

Mum’s Pav is like coming home, no matter where home is.

The Kiwi Pav has been a tradition in my family as long as I can remember. My Mum would always make them for special occasions, birthdays, Christmas. I even remember her trying to make a pink one (it failed!).

I have continued the tradition and the family always ask if I can make my Pav for the upcoming celebration. My Pav has also turned out to be a great hit with my in-laws, one is gluten free and the other allergic to nuts! I have now taught my daughter how to make it.

JENNY

KIWI PAVLOVA Jenny Mulholland Human Resources Manager Mercure Gold Coast Resort

INGREDIENTS • • • • •

4 Egg Whites 1 cup Castor Sugar 4 tsp Cornflour 1 tsp of Malt Vinegar ½ tsp of Vanilla Essence

METHOD 1. Mix all ingredients together for approx. 6 - 8 mins until creamy.

2. Heat oven to 175 C or 160 C Fan Bake. Every oven is different and over the years I have had ovens that just don’t cooperate and others that seem to produce great Pavs no matter how sloppy you get with the rest of the process – good luck!

3. Beat egg white until soft peaks (turn the beater attachment upside down and the mixture holds it’s shape but slightly bends over).

4. Gradually add the castor sugar until fully dissolved (there is no gritty feeling when you rub a sample between your fingers).

5. Gradually add 1 tbsp of room temperature water.

6. Fold in cornflour, vinegar and vanilla essence.

7. Fold out on to a tray lined with Tin Foil (oh OK Al Foil) 8. Put in oven for 10 minutes then turn down to 160 C or 150 C Fan Bake.

9. Turn oven off after 45 minutes in total and leave to cool.

SERVING This recipe can feed a family of 4 with leftovers (it also tastes great the next day if covered with Glad Wrap (Cling Wrap!). A family of 6 will usually leave all but a thin slice.

BANANA SOUR CREAM CAKE

WITH CHOCOLATE FROSTING

Sharon Thompson Sales & Marketing Admin Pullman Cairns International

INGREDIENTS • • • • • • • •

125g butter 1 tsp vanilla essence 1 cup castor sugar 2 eggs 1 cup mashed bananas 1/3 cup sour cream 2 cups Self Raising flour ¼ tsp bicarbonate of soda

Chocolate Frosting • 125g packet of cream cheese • 30g butter • 1 ½ cups icing sugar • 60g dark chocolate, melted

METHOD 1. Grease a deep 20cm round cake pan, line base with greaseproof paper 2. Cream butter, essence and sugar in a small bowl with electric mixer until light and fluffy ; add eggs one at a time; beat until combined 3. Stir in half the banana with half the sour cream and half the sifted ingredients, and then stir in remaining banana, sour cream and dry ingredients.

4. Spread mixture into prepared pan 5. Bake in moderate oven for about 1 ¼ hours. Stand 5 minutes, before turning on to wire rack to cool 6. Spread cold cake with frosting.

Chocolate Frosting 1. Beat cream cheese and butter in a small bowl with electric mixer until smooth 2. Gradually beat in half the sifted icing sugar, cooled chocolate, then remaining icing sugar. Beat until thick.

3. Spread cold cake with frosting.

EVERY PERSON HAS A STORY This is my husband David’s favourite Cake. He asks that I bake it for him regularly – not just on special occasions.

CRÈME BRULEE CHEESECAKE Annie Walsh Reservation Coordinator Pullman Port Douglas Sea Temple Resort

INGREDIENTS You will need to use a thermomix for this recipe • 200g shredded wheat biscuits • 80g butter, melted • 250g block light cream cheese, softened • 50g caster sugar

• • • • • •

1 tsp finely grated orange rind ½ tsp vanilla extract or essence 2 eggs 150g skim condensed milk 1 tbsp Demerara sugar Strawberries to garnish

METHOD 1.

2.

3.

4.

5.

6.

Preheat oven to 170C/150C fan-forced. Grease a 3cm-deep, 22cm round fluted loose-base flan tin.

Mill biscuits on speed 6 for 10 seconds in your Thermomix Add melted butter to biscuits and mix on speed 7 for 20 seconds Remove from bowl and place into0 flan tin. Press mixture evenly over base and side of prepared tine. Refrigerate for 20minutes.

Bake for 10 minutes. Remove from oven. Cool.

Process cream cheese, sugar, orange rind, vanilla, eggs and milk on speed 7 for 20 seconds. Pout cream cheese mixture over base.

Bake for 20 minutes or until just set. Cool to room temperature.

Cover. Refrigerate for 3 hours or until chilled.

Position grill tray close to grill as possible. Heat grill on mediumhigh. Sprinkle sugar over cheesecake. Place under grill. Grill for 4 to 5 minutes or until sugar melts and caramelises. Set aside for 5 minutes or until toffee sets. Serve with strawberries.

EVERY PERSON HAS A STORY My brother got me addicted to crème brulee but I can never get it to work – cheesecake is easier!

EVERY PERSON

HAS A STORY… Nan always made sure she had a stockpile of these waiting for my arrival during my annual visit. Just the smell of the caramel icing evokes warm memories of a cup of tea, date slice and a chat with my lovely grandmother.

When my grandmother passed, I was very lucky to receive her hand-written cookbooks which contain this recipe and many more, complete with comments written about whose recipe it originally was or which member of the family had liked the finished product!! A piece of my family’s history which I cherish every time I cook from it!

SHELLY’S NAN’S COOKBOOK

NAN’S DATE SLICE WITH CARAMEL ICING Shelley Bishop Sales & Marketing Coordinator Sofitel Gold Coast Broadbeach

INGREDIENTS Slice Ingredients • 125g butter • ¼ cup brown sugar • 1 egg, well beaten • 1 cup self-raising flour • 1 cup chopped dried dates • 1 tablespoon of golden syrup

Icing Ingredients • 1 cup brown sugar • 1 tablespoon of butter • 2 tablespoons of milk • ½ cup icing sugar

METHOD Slice Method 1.

Grease and line a 20cm lamington tin. Preheat oven to 180˚C. 2.

Melt the butter, brown sugar and golden syrup in a saucepan over low heat.

3.

In a bowl, add egg, flour and dates to the melted butter mixture and combine.

4.

Pour the slice mixture into the tin and cook for approximately 10-15 minutes or until golden brown.

5.

Ice with Caramel Icing.

Icing Method 1.

Boil the combined brown sugar, butter and milk for 3 minutes.

2.

Remove from heat, add icing sugar and beat until starting to thicken.

SERVING This recipe makes enough for one slice, which can be cut into individual pieces

STICKY DATE CAKE & CARAMEL SAUCE Ruth Prideaux Executive Assistant Manager Mercure Townsville

INGREDIENTS • • • • • •

250g pitted dates, chopped 1 ½ cups boiling water ¾ cup brown sugar 2 eggs, at room temperature 1cup brown sugar ½ tsp vanilla extract

• • • • • •

1teaspoon bicarbonate of soda 125g butter, softened 1tsp vanilla extract 2 cups self-raising flour, sifted 300ml thickened cream 60g butter, chopped

METHOD 1.

2.

3.

4.

5.

6.

Preheat oven to 180C. Grease a 7cm deep, 22cm (base) cake pan and line base with baking paper.

Place dates and bicarbonate of soda in a heatproof bowl. Pour over boiling water. Allow to stand, uncovered, for 20 minutes or until dates are tender.

Using an electric mixer, beat butter, sugar and vanilla until pale and creamy.

Add eggs, one at a time, beating well after each addition.

Using a large metal spoon, stir in date mixture and flour. Mix until well combined.

Spoon mixture into a cake pan. Bake for 40 to 45 minutes or until a skewer inserted into the centre comes out clean.

Stand for 10 minutes before turning onto a wire rack.

Make caramel sauce: Combine sugar, cream, vanilla and butter in a saucepan over medium heat. Cook, stirring, for 3 minutes or until boiling. Reduce heat to low.

Simmer for 2 minutes. Pour warm sauce over warm cake. Cut into wedges. Serve.

EVERY PERSON HAS A STORY Sticky date is a family favourite & whenever we go out to dinner the menu is checked for sticky date desserts.

TIRAMISU Jack Semeraro Food & Beverage Attendant The Sebel Brisbane

INGREDIENTS • • • •

2 cups strong black coffee ½ cup marsala (see note) 3 eggs, separated 1/3 cup caster sugar

• • • •

250g mascarpone 300ml thickened cream, lightly whipped 1 large packet of sponge fingers (savoiardi) cocoa, for dusting

METHOD 1. Pour coffee and marsala into a shallow dish. Set aside.

2. Beat egg yolks and sugar in a large bowl with electric beaters until pale and thick. Add the mascarpone and whipped cream, mixing gently until just combined.

3. Beat egg whites in a medium bowl with electric beaters until soft peaks form. Using a large metal spoon, gently fold eggwhites into the mascarpone mixture.

4. Dip enough biscuits into the coffee mixture to cover the base of a 19cm square ceramic dish. Cover the biscuits with one-third of the mascarpone mixture. Repeat layers 2 times, ending with the cream. Cover with plastic wrap and refrigerate for at least 2 hours. Dust generously with cocoa and serve.

Variation: Marsala can be replaced with orange juice if preferred.

SERVING Makes for approximately 4-6 people

EVERY PERSON HAS A STORY

The recipe I choose is important to me because as a child we had it every second week and also is a favourite desert in my culture. Ever since it was introduced to my Aussie family side, they have loved it, and now to make it for every special occasion like birthdays.

EVERY PERSON

HAS A STORY… The Mamma Molloy pie is famous in our family!

Mum has been making this apple pie since I was a child and it has become a special request at every Molloy family gathering!

There is no better symbol of my Mum’s beautiful spirit than the care and effort that goes into making her famous apple pie. Each of us has particular ways to enjoy our apple pie and Mum has found a way to cater to them all.

From splitting the pie (within the one pie dish), so there is one third apple and raisin (Dad’s fav), one third apple and sultana, and a third apple only (each section marked with a special design), to having cream, ice cream, and custard (both hot and cold) as accompaniments, and even serving the right sections at the right temperature (some like it hot, some like it cold); nothing is ever too much for Mum! I’ve even known her to cook special individual apple pies for particularly fussy friends and family!

This pie is not only a family favourite, it is the embodiment of our family…this is a pie made with love!

JENNI

MAMMA MOLLOY APPLE PIE Jenni Molloy Regional Revenue Manager QLD & NT

INGREDIENTS • • • • • • • • • • •

9 large Granny Smith Apples ¼ cup raw sugar ½ cup water 185g Unsalted Butter (room temp) ½ cup castor Sugar 1 Egg separated 1 ½ cups flour ¾ cup self raising flour 1/3 cup cornflour ½ cup milk approximately ½ cup sultanas

METHOD 1. Peel, quarter, core and slice apples. Bring to the boil, reduce heat and simmer covered for 8 to 10 minutes or until apples are tender but still holding their shape. Drain apples and allow to cool.

2. Cream butter & sugar together, and then beat in egg yolk. Add dry ingredients and kneed into dough.

3. Grease pie dish, roll out 2/3 of pastry as base.

4. Place half of apples in base then sultanas and top with remaining apple.

Roll remaining pastry as cover. Beat egg white & brush over top, sprinkle with castor sugar.

5. Bake at 180c for 15 minutes; reduce heat to 150c cook further 35 minutes or until the pastry is golden.

EVERY PERSON

HAS A STORY‌ Inspired by my older sister Danielle, I started a journey of wellbeing and fitness that was kick started by the Michelle Bridges 12 Week Body Transformation. Over the past 12 months I have been following her programs, and replacing my usual snacks with healthier treats.

This recipe is great for the afternoon or night chocolate craving and is only 80 calories!

Enjoy with herbal tea!

Here I am with my family at the 12WBT finale party. My sister Danielle, me, my other sister Michelle and my mum Moya!

BRIONY AND HER FAMILY

GUILT FREE CHOC FUDGE TREATS Briony Wellman Human Resources Manger Sofitel Brisbane Central

INGREDIENTS You will need a Food Processer/Blender or a Vitamix to make this wonderful recipe!

• ¼ cup of cocoa or cacao (Cacao is better as full of wonderful antioxidants!)

• 1 ¼ cup of fresh dates (if using dried dates – immerse in warm water to soften) • 1 cup of walnuts. ¼ cup Gogi Berries or dried blueberries (optional – but a great source of antioxidants)

METHOD 1. Line a baking tray with greaseproof paper.

2. Combine all Ingredients in a Food Processer.

3. If mixture is not combining add a tsp of water at a time until mixture combines.

4. Press mixture into baking tray (you may need to wet hands if mixture is sticky).

5. Refrigerate for 2 hours or until firm.

6. Cut slice into small squares.

7. Enjoy!

SERVING Makes approximately 16 small bites

HEALTHY SWEET POTATO BROWNIES Emma McDowell Conference & Events Sales Executive Pullman Cairns International

INGREDIENTS 1 medium sweet potato (grated) 2 eggs 2 tsp almond meal ¼ cup coconut oil ¼ cup natural maple/agave syrup)Agave Syrup – this is a natural certified organic sweetener much like honey or maple syrup) • ¾ cup cacao powder • 2 tsp natural vanilla paste • 1 tsp bake powder • • • • •

METHOD 1. Combine and bake at 180 C for 25 mins.

SERVING Enough to share with your workmates!

EVERY PERSON HAS A STORY I developed this recipe myself by combining different ideas of which I researched online. My inspiration came from wanting to satisfy my sweet tooth with a healthy option. I came up with this recipe and my work colleagues can vouch for their tastiness and goodness. Enjoy.

MUM’S CHOCOLATE SLICE Kym Williams Purchasing Clerk Mercure Capricorn Resort

INGREDIENTS • • • • •

4 oz butter (120gm) 4 oz sugar 2 tbsp of cocoa 2 tbsp coconut 1 well beaten egg

• 8 oz crushed plain biscuits (250gm packet) • ¾ cup crushed nuts • Ice with chocolate icing - cocoa powder, icing sugar, water drops (no measurements needed)

METHOD 1. Crush biscuits.

2. Melt butter, sugar, cocoa ,coconut in a saucepan and cook for 2 minutes.

3. Cool down, add egg , nuts, and biscuits.

4. Line a Tupperware sandwich dish or lamington tray with baking paper.

5. Press mixture in firmly.

6. Pour icing mixture on top and refrigerate for at least 2 hours before cutting in to pieces.

EVERY PERSON HAS A STORY Mum would always make this recipe when she visited with my kids.

EVERY PERSON

HAS A STORY… This recipe won me second prize at the RNA in 1999 (when I was 11) and also gave me a lesson in what happens when you put ½ cup of bicarb instead of the required ½ tsp in the mix. Children it is not worth trying! Take it from someone who had to clean the oven after her biscuits turned into a slice and just kept growing!

CARMEN

CARMEN’S ANZAC BISCUITS Carmen Ost Reservations Agent Mercure & ibis Brisbane

INGREDIENTS • • • • • • •

1 cup Rolled Oats 1 cup Plain Flour ¾ cup Coconut 125g Butter 2 tbsp Golden Syrup ½ tsp Bicarbonate soda 2 tbsp boiling water

METHOD 1. Combine oats sift flour, sugar and coconut. Combine butter & Golden syrup, stir over gentle heat until melted (I use the microwave to soften my butter and then mix in the syrup).

2. Mix Bicarb Soda with boiling water, add to melted butter mixture then stir this to the dry mixture.

3. Take tsp of mixture and place on lightly greased oven trays; allow room for spreading. Cook in slow oven for 20 minutes.

SERVING 12 - 24 biscuits depending on how big you make them.

SARAH’S RASPBERRY JAM SLICE Sarah Peacock Conference & Events Sales Manager The Sebel Brisbane

INGREDIENTS • • • • • • •

2 cups plain flour 1 cup caster sugar 125g butter, chilled, cubed 3 eggs 1 tsp vanilla essence 3/4 cup raspberry jam 2 cups desiccated coconut

METHOD 1. Preheat oven to 180C. Grease and line a 3cm deep, 24cm x 29.5cm (base) lamington pan.

2. Process flour, ½ cup sugar and butter to resemble breadcrumbs. Add 1 egg and vanilla. Process to form a dough.

3. Press dough into base of prepared pan. Bake for 15 to 20 minutes, or until light golden. Spread jam over warm base.

4. Whisk remaining eggs and remaining ½ cup sugar together. Stir in coconut.

5. Spread over jam. Bake for 25 minutes, or until golden.

6. Cool completely in pan.

7. Cut into pieces. Serve

SERVING

Enough slice to share with family and friends.

EVERY PERSON HAS A STORY This is a favourite shared with friends and family.

FOUNDATION MIXTURE

USED FOR PATTY CAKES, LAMINGTONS, CAKES Debra Hackney Reservations Manager Mercure Capricorn Resort

INGREDIENTS • • • •

2 eggs 1 ½ cups self raising Flour 250g margarine or butter 1 cup castor sugar

• 1 cup of milk • 1 tsp of vanilla essence • Pinch of salt

METHOD 1. Mix all ingredients together for approximately 6-8 mins until creamy.

2. Bake for 15-20 minutes 180 C.

SERVING Makes 12 muffin cakes or 24 smaller patty cakes or a slab for lamingtons.

YUMMY NEW ZEALAND LOLLY CAKE Ashleigh Thomas Sales & Marketing Co-ordinator Mercure & ibis Brisbane

INGREDIENTS • 120g Butter • 1 Packet (250g) of Malt Biscuits, crushed • ½ a tin (200g) of Sweetened Condensed Milk

• 1 Packet (190g) of Eskimo lollies or Fruit Puffs (found in the NZ section in supermarkets – Banana lollies can be used for a substitute) • Desiccated Coconut

METHOD 1.

2.

3.

4.

5.

6.

Warm butter and condensed milk in microwave or on stovetop.

Cut up Eskimo lollies into bite sized chunks.

Mix butter, condensed milk, crushed Malt biscuits and lollies together.

Form into log shape. Roll in coconut.

Chill in fridge for 4 hours or overnight.

When set, cut into slice and serve.

SERVING This can make as much as you would like depending on the size you cut it. It can be very sweet so cut with caution!!

EVERY PERSON HAS A STORY Ever since I was two years old my Mum made this Lolly Cake as my birthday cake and it was the highlight! This tradition is still going strong because whenever there is a celebration to be had, this easy to make cake will make an appearance.

NAN’S PRINCE & PRINCESS CONES Kris Swansson Housekeeping Team Leader Pullman Port Douglas Sea Temple Resort

INGREDIENTS • 1 box of ice cream cones • 1 cup of water • 1 cup of sugar

• Food colouring – lots of different colours • 1 heaped teaspoon of gelatine

METHOD 1.

2.

3.

4.

5.

6.

Combine the water, sugar and gelatine in a pot along with food colouring of your choice.

Bring to the boil.

Remove from the heat and allow to cool.

When cool, beat until thick and foamy.

Put into ice cream cones.

Dip into sprinkles.

SERVING Makes approximately 20 cones.

EVERY PERSON HAS A STORY I like to cook with my Grandchildren, its fun and messy.

SPANISH CREAM Odette Brink Conference Sales Coordinator Pullman Reef Hotel Casino

INGREDIENTS • • • •

3 eggs - separated 3 cups of milk ½ cup sugar 3 tsp gelatine

• The rind of 1 lemon • ½ tsp vanilla • 1 pinch of salt

METHOD 1.

2.

3.

4.

5.

6.

7.

8.

9.

Beat the egg whites till just firm and set aside In another bowl mix the gelatine with ½ cup of the milk Add to the beaten egg yolks, sugar vanilla, lemon rind and a pinch of salt.

Gently heat the remainder of the milk and then add the egg yolk mixture.

Stir the mixture well and then let it come to the boil Quickly remove from the heat, cool slightly.

Fold the egg whites through the mixture then put into a container in the Fridge over night.

Serve cold with pouring cream and stewed apples.

Tip – Do not allow the mixture to over boil as it will not set.

SERVING 6 – 8 for dessert.

EVERY PERSON HAS A STORY This is my mum’s favourite recipe that she always got my grandmother to make for special occasions. Over the years it has become my favourite also.

EVERY PERSON

HAS A STORY‌

My mum was not a very good cook! Everything was cooked at the same temperature (low) and for hours, she was also not very imaginative; we had the same meals on rotation every week. However, her limited cooking ability meant that everything which required long, slow cooking was usually successful and in the case of Rum & Raisin Rice Pudding it was spectacularly so!

Your probably thinking rice pudding??? How boring!! Not so with my mothers version,. With a little help from the rum she kept for special occasions, a simple creamy rice pudding is elevated to sublime!

I still make it & enjoy it to this day. Something that always reminds me of my mum god bless her.

KEN

RUM & RASIN RICE PUDDING Ken Hodges House Person The Sebel Resort Noosa

INGREDIENTS • • • • •

¼ cup raisins 2 tbsp dark rum ¼ cup basmati rice ½ teaspoon salt 4 cups full cream milk

• • • •

1 cup thickened cream ½ cup raw sugar 1 large egg beaten 1 ¼ teaspoon pure vanilla extract or essence

METHOD 1. In a small bowl combine the rum & raisins & put to one side.

2. Combine the rice, salt, with 1 ½ cups of water in a medium heavy bottomed pan, if you don’t have a heavy bottomed pan use a heat diffuser, bring to the boil, stir once & simmer covered on the lowest possible heat for 8-9 min’s until most of the water is absorbed, this is where you need the heat diffuser, if you don’t have one try pulling your pan halfway off the burner.

3. Stir in the 4 cups of milk & sugar & bring to the boil again, simmer uncovered for 25 minutes until the rice is very soft, stir often particularly towards the end of the cooking time.

4. Slowly stir in the beaten egg & cook for 1 minute, off the heat add the cream, vanilla & raisins& the remaining rum they were soaked in, stir well 5. Pour into a bowl & place plastic wrap directly on the surface of the rice pudding so that it is touching the pudding, this prevents a skin forming, serve warm of chilled, if the pudding becomes too think stir in a little more cream.

EVERY PERSON

HAS A STORY‌ This recipe is a traditional recipe in Manchester that was made in the local neighbourhood, when we were children & money was limited, it’s a recipe that you can make with just basic staples & it was made to use up your milk & eggs as nothing was wasted.

This takes me back to my childhood & when my children come out to visit they have me make it for them.

TANIA

MANCHESTER TART Tania Parkey Executive Housekeeper The Sebel Resort Noosa

INGREDIENTS BASE SHORT CRUST PASTRY • 2 ¼ cups plain flour • 175g unsalted butter, chilled, chopped • 2 egg yolks • 2 tbsp chilled water

METHOD

CUSTARD • 1 ½ cups milk • 1 cup thickened cream • 6 egg yolks • ¼ cup caster sugar • 3 tsp cornflour • Few drops of vanilla essence • Homemade jam or your favourite jam (Strawberry or raspberry) • 2 bananas sliced • Desiccated coconut lightly toasted

Method For Pastry 1. Place flour and butter in a mixing bowl & rub through fingers until mixture resembles fine breadcrumbs. Add egg yolks and chilled water. Process until dough just comes together.

2. Turn dough out onto a lightly floured surface. Knead gently until smooth.

Shape into a disc wrap in cling wrap & leave in a cool place or fridge for 30 minutes to rest.

3. Roll pastry out on to a floured board & line a 10 inch flan or quiche dish, bake blind in oven until golden colour 160 degrees for 12 – 15 min’s, remove & cool.

Method For Custard 1. Place milk, cream & vanilla essence in a saucepan over low heat. Cook, stirring, for 10 to 12 minutes or until almost boiling.

2. Meanwhile, whisk egg yolks, sugar and cornflour together in a bowl until thick and creamy. Gradually whisk in hot milk mixture. Return to pan.

Cook, stirring, over medium-low heat for 12 to 15 minutes or until thick enough to coat back of a spoon, take off heat & cool without a skin forming so you will need to keep stirring (you can place pan on a bed of ice to cool quicker).

Method For Assembling 1. Once pastry case is cooled, spread jam in the bottom of pastry case, placed sliced banana’s on top of the jam.

2. Spread the cooled custard over the bananas, sprinkle the toasted coconut over the top.

EVERY PERSON

HAS A STORY‌ This a traditional Filipino dish that is carried down generation to generation.

Now that I live in Australia and make this to share both with my Filipino friends and my new Australian friends. The Aussie’s love it and my extended Filipino family say that I make the best Stick Rice

TESS

STICKY RICE CAKE

WITH CARAMELISED COCONUT MILK TOPPING Tess West Housekeeping Attendant Pullman Cairns International

INGREDIENTS Rice Cake • 2 cups Coconut Milk • 2 cups Water • 2 cups Glutinous Rice • 2 tbsp Pandan Juice • ½ cup Brown Sugar • ¼ cup Butter – at room temperature

Caramelized Coconut Milk Topping • 1 cup Coconut Milk • 1 cup Condensed Milk • 1 tbsp Molasses (optional) • 2 tbsp Pandan Juice (optional)

METHOD Rice Cake Method 1. Preheat oven to 300 degrees F. Generously butter an 11 by 7-inch baking pan and set aside.

2. Mix coconut milk, water, and pandan juice in a large pot.

3. Add sticky rice, bring to a boil and simmer over medium to low heat, stirring constantly to keep rice from burning.

4. Simmer until rice is almost dry, around 15 to 20 minutes. Turn the heat off and add brown sugar and butter.

5. Pour the rice into the pan. Spread out evenly and bake for 20 minutes.

For Caramelized Coconut Milk Topping 1. Mix Condensed Milk, Coconut Milk, Molasses, and Pandan Juice in a saucepan. Cook over medium to low heat, stirring constantly until it thickens like jam, around 30 minutes 2. Take the rice out of the oven. Increase the oven temperature to 350 degrees F. 3. Spread the caramel topping evenly and generously over the rice and bake for another 15 minutes.

4. Turn the griller to low and brown the top for a few minutes.

DUDHBARI Rakshya Giri Room Attendant Novotel Brisbane

INGREDIENTS • • • • •

2 litres of milk 4 tbsp of vinegar ½ cups of sugar 1 tsp of ground cardamom 2 tbsp melted butter

Syrup • 3 cups of cream • 1 cup of sugar • Pinch of salt • 1 cup of pistachios • ½ cup of almond silvers

METHOD 1. In a large saucepan heat the milk, add vinegar and give a gentle stir.

2. Milk solids will form; separate the solids from the liquid by using a colander lined with a cheese cloth.

3. Allow this to drain for a few hours; transfer the milk solids into a mixing bowl and combine the sugar, grounded cardamom and melted butter.

Mix until it forms a smooth paste.

4. Make 1/2 balls from the mixture. Place the milk balls in a non-stick pan.

5. In a sauce pan pour the cream; add cardamom, sugar, pistachio and almond silvers.

6. Allow to sauce to simmer slowly until the cream mixture has thickened in a syrupy consistency then leave it to cool.

7. Finally pour the syrup over the milk balls in the pan and serve.

SERVING Makes for approximately 5-8 people

EVERY PERSON HAS A STORY

It is made especially during the Tihar Festival which is a great celebration that takes place in Nepal but also prepared for other Festival’s as well.

EVERY PERSON

HAS A STORY‌ When I was 10 years of age, sadly my mother passed away from breast cancer. She had been a great cook.

We were fortunate that another lady Fay came into our lives and married my father. She too is an amazing cook and my father still says he feels as though he lives in a restaurant as each night is a new menu.

Growing up our favourite were her Pikelets and now as a mother my children Nathan & Callum simply love Nana’s Pikelets. Every time you stop in for a cuppa, a fresh batch is whipped up in no time. The best bit is, you hardly need any ingredients, they are quick easy and as a busy mum I can do the same should friends stop by.

MEREDITH

NANA FAY’S PIKELETS Meredith Hall PA to Vice President Operations QLD & NT

INGREDIENTS • • • •

2 cups self raising flour Pinch of salt 4 tbsp of sugar ½ tsp bi carb soda

• 1 cup of milk with 2 tsp of vinegar added to it to sour it.

• 2 eggs • 2 dessert spoons of butter

METHOD 1. Sift flour, salt and bi carb soda.

2. Add in sugar, eggs and milk mixture.

3. Melt the butter in your frying pan and once melted pour into batter and then wipe left over around the pan to grease it.

4. Pour spoonfuls of mixture into a medium heated pan, wait for bubbles to appear in mixture and then flip and cook other side.

SERVING This batch will make approximately 30 small pikelets. Best served slightly warm with butter, jam & cream. Also great cold. Will last for several days.

NAN’S PIKELETS Chontelle Morris Front Office Manager Sebel Noosa

INGREDIENTS • • • •

1 ¼ cups of self-raising flour 2 tbsp castor sugar 185ml (3/4 cup) milk 60gms melted butter, cooled

• 1 egg • Extra melted butter for greasing

METHOD 1. Place the flour & sugar into mixing bowl, stir with a wooden spoon to combine, then set aside.

2. Whisk the milk, butter & egg together in a jug.

3. Add the milk & egg mixture to the flour mixture, whisk until smooth 4. Leave in fridge overnight.

5. Heat a large non stick fry pan over a medium heat, brush with a little melted butter, using a tbsp, spoon the mixture into the pan & cook for 2 min’s or until bubbles form, carefully turn them over & cook for a further 1 – 2 min’s or until cooked through.

6. Transfer to a plate & repeat until you have used all the mixture.

7. Serve the pikelets warm & spread with jam & cream.

SERVING Makes 15

EVERY PERSON HAS A STORY Nana’s recipe, the secret is to put gladwrap over the bowl of mixture & leave in fridge overnight.

MUMS BIRTHDAY PANCAKES Leanne Edwards Regional Human Resources Manager QLD & NT

INGREDIENTS • 1 cup plain flour • 1/8 tsp salt (or a tiny pinch) • 1 egg

• ¾ cup milk • Water

METHOD 1. Sift flour and salt in to a bowl. Add egg, mixing to combine. Gradually beat in milk, mixing to a smooth batter.

2. Chill for 1 hour or overnight. Stir. The batter will thicken on standing.

3. Add a little water if necessary to bring back to the original consistency.

4. Heat a greased pancake pan or small frying pan. Pour in just enough batter to cover the base of the pan. Cook until golden on underside.

Release with knife around edges. Flip or turn and cook on other side.

5. Stack pancakes as you cook.

6. I serve sprinkled with sugar and fresh lemon juice, my sister prefers them with golden syrup, then roll up and eat!

SERVING Makes about 8, but 8 is never enough, so I recommend you double the mixture.

EVERY PERSON HAS A STORY This recipe comes from the Edmonds cookbook, a staple in all Kiwi households. They are called back pancakes, but they are actually more like crepes. They are eaten with lemon and sugar and rolled up in to a tube. Growing up my Mum made these pancakes for breakfast on my birthday and my sisters birthday every year or on special occasions.

EVERY PERSON

HAS A STORY‌

There were special days in my childhood memories. This one was one of my favourites.

Returning from primary school on the local school bus, I was always wondering how my mother would surprise us (my brother and sisters) with some tasty treats.

My favourite was the waffles; she was preparing topped with some chocolate or just icing sugar.

PATRICE

MY MOTHER’S WAFFLES Patrice Falantin Executive Chef Sofitel Brisbane

INGREDIENTS • • • •

4 ½ cup plain flour (660g) 1 cup white sugar (180g) 2 tbsp baking powder (20g) 1 ½ tsp salt

• • • •

1 ½ cup butter, melted (cooled) (280g) 3 cups milk (750ml) 6 whole eggs Dash vanilla syrup (20ml)

METHOD 1.

2.

3.

4.

5.

6.

7.

Combine dry ingredients, & make a well.

Slowly stir in the milk, egg and vanilla.

Stir in melted butter, try not to over mix.

Spray the Waffle Iron with Canola Spray.

Cook on Waffle Iron at 200 degrees for 3mins.

Serve.

Bon Appetite!

SERVING Makes 12 Waffles.

MEAKIN BIRCHER MUESLI Nerida Meakin Assistant Director of Sales Pullman Cairns International

INGREDIENTS • • • • • • • •

2 Cups Oats ½ cup Sultanas ½ cup Slithered Almonds ½ cup Chopped Apricots 1 cup Vanilla Yogurt 1 Green Apple Grated 1 cup Orange Juice 1 ½ Cups Milk

METHOD 1. Mix all ingredients together 2. Cover and allow to soak for 12 hours

SERVING Serves 1

EVERY PERSON HAS A STORY This is a family favourite – we enjoy it together quite often as part of our Sunday family gathering. It is a healthy breakfast option that the whole family enjoys.

EVERY PERSON

HAS A STORY‌

There is nothing better and more regional than incorporating a native ingredient into a dish that everybody likes and admires.

Developed as part of Yugambeh Mobo Reconciliation Week on the Gold Coast.

CHRIS

MINI WATTLE SEED CHEESECAKE Chris Hicking Sous Chef Mercure Gold Coast Resort

INGREDIENTS • • • • •

500 g ricotta cheese 4 each egg yolk 60g castor sugar 40g custard powder 20 g plain flour

• • • • •

3g lemon zest 50 ml fresh Cream 5g wattle seed 4 each egg whites 65g castor sugar paste

METHOD 1. Beat egg white with sugar to stiff meringue 2. Add wattle seed to cream and infuse over flame for about 10 minutes (very slow simmer).

3. Soften ricotta cheese, add egg yolks, sugar, flour and custard powder, mix until smooth.

4. Add cream and wattle seed (straining seed out is optional).

5. Fold Meringue under and pour mixture into pre-baked short crust shells.

6. Bake at 140C for about 20 minutes until light golden brown.

7. Allow too cool before handling.

SERVING This recipe makes around 28 shells of 80mm diameter.

ORGANIC BANANA BREAD Rachel Smith Director of Sales Pullman Cairns International

INGREDIENTS • • • • • •

2 ripe Organic Bananas 250ml Organic Soy Milk 2 Organic Eggs 1 tsp Vanilla Essence ½ cup Organic Honey ½ cup Organic Sugar

• • • •

2 ½ Cups Organic Self Raising Flour 1 cup Organic Coconut ½ cup Rolled Oats 2 tbsp Sesame Seeds

METHOD 1.

2.

3.

4.

5.

6.

7.

Mash Bananas.

Add milk, eggs, vanilla essence, honey, sugar and stir together.

Sift flour and add remaining dry ingredients to flour.

Fold into wet ingredients until well mixed.

Spray loaf pan and line with baking paper.

Sprinkle sesame seeds over base of tin.

Pour mixture into tin and bake for 50 minutes.

EVERY PERSON HAS A STORY My childhood memories of one of baking. The neighbourhood always had the aroma of fresh baked goodies. I wanted to recreate this in my home.

My kids and husband love this recipe.

WOULD YOU LIKE DATE SCONES WITH THAT BUTTER? Ashleigh Thomas Sales & Marketing Co-ordinator Mercure & ibis Brisbane

INGREDIENTS • • • •

2 cups self raising flour 1 tsp baking powder ½ tsp salt 2 tsp sugar

• • • •

2 tbsp butter, chopped 1 cup dates, chopped 1 egg 150ml milk

METHOD 1. Preheat oven to 200 degrees (180 for fan forced). Line a tray with baking paper.

2. Sift flour, baking powder, salt and sugar in a large bowl.

3. Rub in butter until it resembles bread crumbs.

4. Mix in dates then create a well in the middle.

5. Mix together milk and egg in a jug then pour into the well. Mix all ingredients together until just combined.

6. Knead dough for about 45 seconds. Lightly wet hands and separate dough into 8 individual portions. Roll into a ball and place on a tray. You may need to wet hands between every second to third scone to avoid sticking to fingers.

7. Brush some milk on the top of each scone and then bake for approximately 10-15 mins or until tops are golden.

8. Enjoy with butter. Lots of butter!

SERVING Creates 8 delicious scones. Enjoy!

EVERY PERSON HAS A STORY It is a Thomas family known fact that food is necessary to every part of your day. And the more butter on food items, the better!

WORLD’S EASIEST SCONES Mat Finch General Manger Quay West Apartments Brisbane

INGREDIENTS • • • •

300g self raising flour 100ml cream 100ml lemonade Marmalade & whipped cream to serve

METHOD 1. Pre-heat oven to 160°C. 2. Sift flour into mixing bowl to get rid of any lumps.

3. Pour in the cream & lemonade … don’t worry, they can both go in at the same time.

4. Mix ingredients together until combined … this should only take a minute.

5. Tip dough onto bench and use a rolling pin to evenly roll out into dough that is about 2cm thick.

6. Cut out scones using a round cutter … we used to use my Teenage Mutant Ninja Turtles cup though!

7. Place scones onto a baking tray and place on the top shelf in the oven for about 15 minutes.

8. Presto, we’re finished! Take scones out of oven and let cool a little before finishing with your favourite jam.

SERVING

Makes 12 scones or 10 if you can’t resist eating a couple while no-ones looking!

EVERY PERSON HAS A STORY

This is the very first recipe my mum taught me. I remember being allowed to measure and mix the ingredients myself which was a very important job as a 3 year old. Sometimes they turned out in strange shapes, or overcooked, but they were always delicious!

PUMPKIN SCONES Leisa Burke Room Attendant Mercure & ibis Brisbane

INGREDIENTS • • • • • •

2 tbsp butter/margarine 1/3 cup sugar 1 egg ½ cup cold mashed pumpkin 2 cups self raising flour ¼-1/3 cup of milk

METHOD 1. Beat butter and sugar to a cream.

2. Add the egg and beat well.

3. Add well-mashed pumpkin.

4. Sift flour twice.

5. Add milk and flour alternatively and mix into a moist dough.

6. Turn into a floured board and knead lightly.

7. Press out with palm of hand until about 2.5cm thickness.

8. Cut into scones and place close together on a greased and floured tray.

9. Brush tops of scones until well browned.

10. Bake in a hot oven until well browned.

11. Roll in a towel to cool.

12. Serve hot with butter, margarine and jam.

SERVING

Makes approximately 10 scones.

EVERY PERSON HAS A STORY This is a recipe that I enjoy to make, the other staff like it too so I bring it to work to share sometimes for morning tea and special occasions.

CHEESE & CHIVE SCONES Anna Edge Room Attendant Mercure & ibis Brisbane

INGREDIENTS • • • • • • •

1kg self-raising flour ½ tsp fine salt 3 eggs 100ml extra virgin olive oil 220ml milk 100g grated cheddar cheese ½ cup chopped fresh chives

METHOD 1. Pre-heat your oven to 201 degrees Celsius.

2. Sift the self-raising flour and salt twice and place into a mixing bowl .

3. Combine the eggs, olive oil, milk and enough warm water to make up a total of 700mls of mix.

4. Add the chopped chives and half the cheese, then kneed to form a smooth dough.

5. Let the dough rest for 10 minutes and roll out to a thickness of 25mm.

6. Cut into rounds, brush with egg wash (1 egg mixed with ¼ cup of milk).

7. Place onto a floured baking tray and sprinkle with the remainder of the cheese.

8. Bake for 20 minutes and serve with a dipping bowl of olive and apple balsamic.

SERVING

Makes approximately 25 scones

EVERY PERSON HAS A STORY I just enjoy cooking all the time. To me sharing good food with my friends and family is really special.