Rude Food Cookbook by ANZUP Cancer Trials Group

research

trials

outcomes

Foreword

– Professor Ian Davis, ANZUP Chair

Appearances can be deceptive. Someone you know, perhaps someone you love, might have a secret they have not shared with you. They might look perfectly well and behave quite normally. But most of us will at some time in our lives be affected by cancer, either directly for ourselves, or indirectly for someone close to us. A very large proportion of these cancers are the “below the belt” cancers affecting the urinary system or genital tract: cancers of the prostate, bladder, kidney, testis, or penis. A lot of people don’t like talking about that, but it doesn’t make it less important. These cancers are common and can cause a lot of problems for those affected by them. Our treatments and support for those people are improving all the time, but we still need to do better. Australian and New Zealand Urogenital and Prostate Cancer Trials Group (ANZUP) is a not-for-profit charity that aims to improve outcomes for people affected by these cancers. We do this through careful clinical trials aimed to generate the evidence we need so that people can make good decisions about their treatment. ANZUP has been in existence for 15 years and in that time we have been honoured to work in many countries, with hundreds of clinicians, scientists, and the community, and included thousands of patients in our trials. And progress is being made, with many of the treatments we have developed now becoming available for general use. We also work hard to raise awareness of these cancers and of the importance of supporting clinical research. This Rude Food Cookbook is a lighthearted way of drawing your attention, and if you’ve got this far then it seems to be working! We hope the recipes and stories in here will inspire you to learn more about these cancers and support the research. They say that “you eat with your eyes first.” That might not be such good advice here (or perhaps it is – we don’t judge!) In any case, appearances can be deceptive: these are all delicious. We hope your interest and support are all aroused, and that the story for these cancers will eventually have a happy ending.

Professor Ian Davis is chair of the ANZUP Board and of its Scientific Advisory Committee. He is a medical oncologist and is Professor of Medicine and Head of the Eastern Health Clinical School, Monash University and Eastern Health, in Melbourne, Australia. He also holds honorary appointments as an Affiliate Professor of Deakin University, adjunct Associate Professor of the University of Melbourne, Associate of the University of Sydney, Honorary Professorial Fellow with The George Institute, and Adjunct Professor of University of New South Wales.

Contents

Starters

Mains

Sides

Desserts

Drinks

Index

Foreword

– Professor Ian Davis, ANZUP Chair

Contents

Starters

Mains

Sides

Desserts

Drinks

Index

By p

c erforming clini

als we are a i r t al b le t o g ener

ate

r tre atments. ne w evidence fo e t t r be

By p

c erforming clini

als we are a i r t al b le t o g ener

ate

r tre atments. ne w evidence fo e t t r be

By Adi Nevgi

Ingredients:

Adi worked as a doctor for 10 years before she took the leap into the food industry. Passionate about food education, she loves to encourage and support people in learning how to cook. She also became a fan favourite on MasterChef Australia in 2023.

3 tablespoons olive oil 3 rashers of bacon, diced 1/2 onion, finely diced 50 g butter 1/2 cup of flour 1L full cream milk 120 g frozen peas 120 g frozen corn 1/2 tsp nutmeg Salt, to taste 2 eggs, lightly whisked 1/2 cup flour 2 cups breadcrumbs (try a mix of panko crumbs and breadcrumbs for maximum crispiness) 1L canola oil (or other high smoke point oil for deep frying).

Jumping on board for Rude Food as a result of her work in public Melbourne hospitals, she has seen the effect urogenital cancers can have on patients and how much more research there is to be done.

Method 1.

2. 3. 4.

5. 6.

Add the olive oil to a large pot (that will fit into your fridge) and heat over medium heat. Add the diced bacon rashers and onion, and saute for 4–5 minutes until onion has softened and bacon is golden. Add the butter and stir until just melted. Add the flour all in one go and stir well until the flour is coated in the butter and oil. Add the milk slowly, stirring frequently. it should take 20–30 minutes to add it all. Continue to stir and cook until all the milk is added. Taste the batter to ensure the taste of raw flour is cooked out; if not, continue to cook for another couple of minutes. Add the frozen peas, corn, nutmeg, and stir through. Add salt to taste. Remove from the heat. Place cling wrap over the batter, with the cling wrap touching the top of the batter so that a skin does not form on it. Allow it to come to room temperature, and then place in the fridge minimum for 3 hours (or ideally overnight). Lightly oil your hands. Take 1-2 tablespoons of batter and roll into balls in your hands. Roll in the flour to coat. Then coat in the egg wash, and then finally the breadcrumbs. Heat canola oil in a pot to 175°C. Add the croquette balls, 5-6 at a time, and fry for 3-4 minutes until golden brown and crispy. Keep the oil temp between 170-180°C. Drain on a paper-towel lined plate. Sprinkle with some flakey salt. Serve as is, or with mayonnaise and paprika.

By Adi Nevgi

Ingredients:

Jumping on board for Rude Food as a result of her work in public Melbourne hospitals, she has seen the effect urogenital cancers can have on patients and how much more research there is to be done.

Method 1.

2. 3. 4.

5. 6.

By Alex Cadger

Ingredients

Alex Cadger is the founder of celebrity-loved catering and events company, The Blonde Butler. The company launched in 2015 when Alex realised a quiescent dream of wanting to own a catering business and quickly fell in love with the feeling of treating guests to incredible food and hospitality. The company has since grown in alignment with the surge for demand, seeing Alex step out of the kitchen and into the role of Creative Director, overseeing menu development and further expansion.

Risotto ingredients 1 tbsp extra virgin olive oil 3 1/2 tbsp (50 g) butter 1 brown onion, finely chopped 1 1/2 cups (300 g) arborio rice 4 cups (1 L) chicken stock 1/2 cup (125 mL) white wine 1 cup (120 g) cheese, grated 1 cup (120 g) parmesan, grated 1 cup (120 g) mozzarella, grated ½ bunch parsley, chopped Crumbing ingredients 1 cup (120 g) plain flour 4 eggs, beaten 4 cups (500 g) breadcrumbs Oil for frying Blue cheese sauce 85 g blue cheese, crumbled 2/3 cup (150 ml) sour cream 2/3 cup (150 ml) buttermilk

Method 1. 2.

3. 4.

6. 7.

In a frying pan place the butter and oil, once melted add the onion and cook for 5 minutes until soft and translucent. Add the rice to the pan and cook for 2 minutes to coat the rice in the oil, butter & onion and to get a toasty flavour on the rice. Add the wine to the pan and stir vigorously until most of it has evaporated. Begin adding your chicken stock, one cup at a time and stir constantly until the stock has all absorbed. Continue adding stock one cup at a time and stirring until it has been absorbed. This process should take around 20 minutes and you should end up with al dente rice. At this point, add salt & pepper, cheeses & parsley & let it sit to cool. In 3 bowls place the breadcrumbs, flour & beaten eggs. Make golf ball size balls with the cold risotto mix and then complete a 3 step process. i. Roll in flour ii. Roll in egg iii. Roll in breadcrumbs Chill the balls in the fridge for 1 hour until they are firm. Heat your oil to 180°C and fry the balls in batches for 3-4 minutes until golden brown. To make your blue cheese sauce In a saucepan add the blue cheese, sour cream & butter milk and whisk until warm and combined. Let this cool down and serve in a small bowl alongside the balls.

By Alex Cadger

Ingredients

Method 1. 2.

3. 4.

6. 7.

By Dave Vu

Ingredients

Since catapulting to stardom on Australian television screens, Dave’s culinary prowess has flourished, establishing him as a prominent figure in the gastronomic realm while enchanting audiences as a revered food blogger. Dave’s incredible journey is a testament to the profound impact of unwavering passion and dedication. He stands as an inspiration for budding culinary virtuosos, reminding us that dreams are meant to be pursued, boundaries are meant to be transcended and flavours are meant to ignite the soul.

Meatball Ingredients 500 g minced pork 180 g jicama, finely diced (optional) 1⁄2 brown onion, finely diced 3 garlic cloves, minced 1⁄2 tbsp fish sauce 1⁄2 tsp salt 1⁄2 tsp ground black pepper 1 tsp sugar 2 tsp cornstarch

Tomato Sauce Ingredients 1⁄2 tbsp sesame oil 2 garlic cloves, minced 1 1⁄2 cups (375 mL) water 2 tsp chicken stock powder 3 tomatoes, diced 3 tbsp tomato paste 1⁄2 tbsp fish sauce 1 tbsp sugar 1⁄2 tsp ground black pepper 2 tsp cornstarch 2 tsp water Serve With French baguettes and dip, enjoy with white rice or add to your banh mi with all your favourite toppings!

Method 1.

Form the meatballs In a medium bowl, mix mince pork, diced jicama, onion, garlic, fish sauce, salt, ground pepper, sugar and cornstarch. Use your hands to form 1 1⁄2 inch balls, the size of a golf ball or slightly larger if you prefer. Cook the meatballs Steam. Fill a steamer with 2 cups of water. Place the meatballs in a heatproof bowl in the steamer and cook for 6 minutes. Make the tomato sauce In a saucepan, on medium heat, add sesame oil and garlic. Cook for 20-30 seconds until fragrant. Add water, chicken stock powder, diced tomatoes, tomato paste, fish sauce, sugar and ground pepper. Stir until well combined. Cover the pot. Bring it to a boil and then turn down the heat and slowly simmer for 5 minutes. Thicken the tomato sauce and add meatballs i. In a small bowl, mix together 2 teaspoons of cornstarch and 2 teaspoons of water. ii. Add this mixture to the tomato sauce to thicken it. (Optional: If you want to get rid of the tomato chunks, use a blender or an immersion blender) Add the meatballs to the tomato sauce. Ladle the sauce over the meatballs and let the sauce simmer for about 2-3 minutes so that the meatballs soak up the flavours of the sauce or, like my mum does it, pour the sauce over the meatballs in the steamer and steam for 30-40 minutes. Serve with slices of French baguette bread or enjoy with rice.

By Dave Vu

Ingredients

Method 1.

By Professor Ian Davis

Ingredients

Ian Davis is chair of the ANZUP Board and of its Scientific Advisory Committee. He is a medical oncologist and is Professor of Medicine and Head of the Eastern Health Clinical School, Monash University and Eastern Health, in Melbourne, Australia.

250 g beetroot 1/2 avocado Thousand Island Dressing, to serve 1 large¹ tiger prawn 2 raspberries

This recipe was created by my wife and daughters, who strangely are not keen on being credited for it! We all have “rude bits,” but we don’t like to talk about them (well, most people don’t). That makes it even harder when cancer affects them. People sometimes try to ignore problems or hope they will go away. The Rude Food campaign ensures that the rude bits are figuratively right in your face. You cannot help but become more aware of these cancers, and why it is so important to understand how to treat them better. That’s what ANZUP does. We do clinical trials to help people affected by these cancers. Plus we love food, and we love a juvenile joke! OK. I have consulted widely and I’ve come up with this:

Method 1.

Cut beetroot into 5mm strips & place ribboned beetroot on plate to form a bed. Peel half an avocado and remove seed before placing upside down on top of beetroot. Fill the hollowed out section of avocado halfway with Thousand Island dressing. Place Tiger Prawn upright in dressing before garnishing appropriately with 2 raspberries. ¹ Sized to preference.² ² Preferences may vary.

By Professor Ian Davis

Ingredients

250 g beetroot 1/2 avocado Thousand Island Dressing, to serve 1 large¹ tiger prawn 2 raspberries

Method 1.

Method

By Scott Gooding

Ingredients

Scott Gooding is a well-known Australian chef, author and health advocate recognised for his contributions to the fields of nutrition and wellness. With a passion for cooking and a strong focus on healthy, whole foods, he has made a significant impact on the way people perceive and approach their diets.

Springroll Ingredients 6 eggs 1 tbsp coconut oil 1 carrot, julienned 1 baby fennel, julienned 1 lebanese cucumber, julienned 1/2 cup fresh mint leaves 1/2 cup fresh coriander 1/4 cup crushed cashews

Satay Sauce Ingredients 2 cups raw macadamias 1/2 cup coconut milk 1 tsp fish sauce 1 long red chilli, deseeded and chopped 2 tsp lime juice 1 tsp honey Sea salt

5. 6.

Scott gained national recognition as a contestant on the popular television show “My Kitchen Rules” and subsequently used his platform to educate and inspire others about the benefits of a clean, natural and sustainable approach to food. He is an advocate for organic, locally sourced ingredients and the importance of cooking, dedicated to helping people make positive changes in their lives through food and a well-balanced approach to health. More recently, Scott has founded The Good Farm Shop - a food business with a strong focus on provenance.

3. 4.

Heat a large, non-stick frying pan over a medium heat. Whisk the eggs with 1/3 cup water until well combined. Season. Add some coconut oil to the pan and pour in 1/4 of the egg mixture – form a thin omelette. Cook for 1 minute and flip over. Once cooked on both sides, transfer to a sheet of baking paper. Repeat this process with the remaining egg mixture. Top the omelettes with the carrots, fennel, cucumber, herbs and finally, the cashews. Roll up to form rolls and cut into segments. For the satay sauce, combine all the ingredients in a blender and blitz for 20-30 secs or until smooth. Remove from the jug, season and serve with the rolls.

Method

By Scott Gooding

Ingredients

Springroll Ingredients 6 eggs 1 tbsp coconut oil 1 carrot, julienned 1 baby fennel, julienned 1 lebanese cucumber, julienned 1/2 cup fresh mint leaves 1/2 cup fresh coriander 1/4 cup crushed cashews

Satay Sauce Ingredients 2 cups raw macadamias 1/2 cup coconut milk 1 tsp fish sauce 1 long red chilli, deseeded and chopped 2 tsp lime juice 1 tsp honey Sea salt

5. 6.

3. 4.

Ingredients 1/4 cup (60 mL) milk 7 g sachet dry yeast 1/4 cup (55 g) caster sugar 2 1/2 cups (300 g) strong bakers or plain flour A good pinch sea salt 3 eggs 125 g soft butter, roughly chopped 20 g soft cheese, we used gruyere but you could try raclette, brie, camembert or reblochon Curly endive, to serve

By Manu Feildel Manu Feildel has become one of the most popular personalities on Australian television as co-host of the successful My Kitchen Rules series on Channel 7. Manu has also taken on judging roles in ‘Australia’s Got Talent’ and ‘Plate of Origin’, whilst also appearing on ‘Dancing with the Stars’ and ‘SAS Australia’. Alongside his TV work Manu has also recently launched two projects close to his heart, a retail sauce range called The Sauce by Manu and a studio space in Botany under the name of La Botanique. Manu has also published four books, Manu’s French Kitchen (2011), Manu’s French Bistro (2012), French for Everyone (2014) and More Please! (2016).

Method 1.

5. 6.

Pour milk into a small jug and microwave for 20-30 seconds until lukewarm. Whisk in yeast and a teaspoon of the caster sugar. Set to one side for 5 minutes or until mixture is frothy. Place flour, salt and remaining sugar in the bowl of an electric mixer. Add the frothy milk. Crack eggs into the milk jug and whisk to combine. Pour into the flour. Fit the mixer with a dough hook and on the lowest speed, mix until the dough is combined. Increase to a medium speed and beat for 5 minutes. Gradually add the butter a few pieces at a time, beating well between each addition. Remove the dough hook, cover the bowl with a damp cloth and place in a warm, well ventilated area to rise for around an hour or until doubled in size. Prepare 4x6cmx6cm chef rings (or egg rings) by joining 2 together with tape. Repeat with the second 2 rings. Grease the inside with butter and line with a rectangle

of greaseproof paper. Line a baking sheet with a piece of greaseproof paper and place the rings on the sheet standing up. Preheat oven at 180°C. Turn the dough onto a lightly floured bench and knead for 1 minute. Cut into 3 pieces. Take 2 of the smaller pieces and form each into a sausage shape, a little thinner than your prepared tubes. Drop one piece of dough into each tube. The dough should fill the tubes 2/3-3⁄4 full. Cut the remaining piece of dough into 8 pieces and shape into balls the size of a 20 cent piece. Arrange on the prepared baking sheet around the tubes and leave to rise for 15-20 minutes or until the dough is just coming out, 1-2 cm higher, of the top of the tubes. Brush the dough with egg wash and bake in a preheated oven, removing the balls after 10-12 minutes or once golden and leave the tubes to cook for a further 5-8 minutes. Allow to cool before removing from the moulds. Cut a small divot in the top of the tubes. Cut 2 pieces of cheese into baton’s 1cmx1cmx7cm long and push into the divot in the top of the tubes leaving 1-2cm coming out the top. Return to the oven and bake for 3-5 minutes or until the cheese has just melted. While the cheese is melting, prepare 2 plates with curly endive and 2 balls leaving room for the cheesy tube. Place the tube in the centre and serve!

Method 1.

5. 6.

By Michael Shafar

Ingredients

Michael Shafar is a writer, comedian and testicular cancer survivor, who has taken the opportunity to help raise awareness for ‘below the belt’ cancers as an ambassador for ANZUP. He gave up being a lawyer to become a comedian and is hoping to one day get his Jewish mother’s forgiveness.

1 free range chicken 1.5 kg (whole) 8 free range chicken drumsticks 3-4 tbsp chicken stock powder 1/2 celery 1 turnip 1 parsnip 1 brown onion 1 leek 1 red capsicum 8 large carrots

Method

3. Matzah Balls Ingredients 4. This is my grandfather’s. It’s so old that we translated it from ounces into grams. But we’re pretty sure we got the measurements right!

6. 4 eggs 3 cups (750 mL) water 60 g of schmaltz (available from any Jewish delicatessen) 1 3/4 cups (210 g) of coarse matzah meal Pinch of salt 17

For the Soup Take all the chicken and put in a saucepan and cover with water. Bring to a boil and see scum from chicken come to the surface. Remove chicken and rinse off any remaining scum. Using another large saucepan add the chicken and rest of vegetables whole (if carrots are very large just cut them in half). Cover with water and bring to a boil. Add salt, pepper and 3-4 tablespoons of chicken stock powder (I use the Israeli brand Osem available in the supermarket) You can always add more seasonings later. Simmer for 2 1/2 hours till everything is soft and the chicken cooked through. When ready, remove chicken and veggies from the soup (but keep carrots to add later). Sieve soup into another pot and then remove any fat with a paper towel. Some people leave it overnight and then remove the layer of fat. Then you end up with clear and golden Jewish ‘chicken soup penicillin.’ Make the Matzah Balls i. Mix all together in a glass bowl and leave to thicken for an hour. ii. Roll into balls (the size of golf balls) and add to a pot of boiling water and simmer for 1 hour until soft. If still hard then cook longer. Serve individual portions of soup ladled over the matzah balls, roughly 1 1/2 ladles of soup per servings and 2 matzah balls (depending on size). 18

By Michael Shafar

Ingredients

1 free range chicken 1.5 kg (whole) 8 free range chicken drumsticks 3-4 tbsp chicken stock powder 1/2 celery 1 turnip 1 parsnip 1 brown onion 1 leek 1 red capsicum 8 large carrots

Method

3. Matzah Balls Ingredients 4. This is my grandfather’s. It’s so old that we translated it from ounces into grams. But we’re pretty sure we got the measurements right!

6. 4 eggs 3 cups (750 mL) water 60 g of schmaltz (available from any Jewish delicatessen) 1 3/4 cups (210 g) of coarse matzah meal Pinch of salt 17

By Monty Koludrovic

Ingredients

Raised in Byron Bay and Bangalow, Monty was raised in a household full of activity, sport, culture and food.... glorious food. Moving to Sydney at the age of 16, Monty found a great community in the cafes of the Inner West, which in turn helped him to really experiment with his approach to the hospitality industry.

‘Flowers’ Ingredients 100 g scallop meat 7 tbsp (100 mL) pure cream 1 tsp Pernod 2 raw king prawns, peeled & chopped 1 tbsp chopped herbs Zest of 1/4 lemon 8 zucchini blossoms, baby zucchini reserved for saute Salt, to taste

Along with some amazing dining experiences, complemented by his time travelling abroad doing work in private chef arrangements and catering events, Monty’s love for natural food with integrity and meaning was truly cemented. After working in various parts of the TV industry and consulting projects, Monty undertook his position at the helm of the iconic Icebergs Dining Room and Bar at Bondi Beach in 2013. It was at Icebergs that Monty really honed in his approach to new world Italian-Australian Cuisine.

Veloute Ingredients 3 shallots, chopped 3 button mushrooms, sliced 1 clove garlic 2 sprigs lemon thyme 2 tbsp olive oil 50 g butter 3/4 cup (200 ml) white wine 1 2/3 cup (400 ml) fish stock 1 3/4 cup (400 ml) milk Pinch salt to taste Cold diced butter

Method

1. 2.

4. 5. 6.

8. Garnish Ingredients 1 cup baby spinach 25g butter 2 tbsp olive oil Salt to taste 4 tbsp (60 g) Salmon Roe

For the ‘flowers’ Chill diced, dry scallop meat, cream and robot coupe to very cold without being frozen. Blitz scallop meat to a paste in a robot coupe or blender, add salt. Important to wipe sides of your robot coupe or blender down as you go to ensure even emulsification. Gently add the cream to the blitzing scallop meat, this step should take approx 3-4 minutes. Need to work quickly yet gently. Pass through drum sieve, Finish with pernod then, poach a small amount for a tester. Fold in herbs, prawns and lemon zest. On a sheet of cling film, add 2 flowers, flattened out. Top with mousse and roll into a tight sausage. Repeat as necessary. Store in the fridge until needed, then steam for 3-4 minutes. Remove from plastic and season with a bit of flake salt. For the Veloute: i. Sweat shallots, mushroom, thyme and garlic in oil and butter until soft with no colour. ii. Deglaze with alcohol, reduce to a glaze then add fish stock, let it reduce by half. Add milk and simmer for 5 minutes, finish with a little fresh butter. Taste for Seasoning and adjust as required. For the garnish: i. Melt your butter with olive oil in a pan, add sliced zucchini, spinach and season. ii. Once softened, remove onto paper towel. Place on a plate and top with flowers, cover with frothy veloute.

By Monty Koludrovic

Ingredients

Method

1. 2.

4. 5. 6.

8. Garnish Ingredients 1 cup baby spinach 25g butter 2 tbsp olive oil Salt to taste 4 tbsp (60 g) Salmon Roe

By Metter Chin

Ingredients

Though having called Australia home for many years now, Metter Chin is Malaysian Chinese of Hakka heritage, taking the opportunity to introduce more people to the amazing colour, smells and tastes of such a unique culture.

Half semi-ripe avocado, diced Medium size tomato, diced Small mint leaves (enough to cover the avocado) Parsley with stalk 2 olives Long red cayenne chilli Pepper, to taste Thousand Island dressing, to serve

With a deep passion for cuisines from around the world, particularly rich fusions from Asia, Metter believes that food inspires deep feelings and a sense of nostalgia.

Method 1. 2. 3.

Place diced avocado, tomato, mint into a bowl and a drizzle of thousand island dressing before seasoning with pepper. Mix thoroughly. Place mix into a cocktail glass before garnishing appropriately with olives and large chilli.

By Metter Chin

Ingredients

With a deep passion for cuisines from around the world, particularly rich fusions from Asia, Metter believes that food inspires deep feelings and a sense of nostalgia.

Method 1. 2. 3.

Ever

t has been the n ym e tm e an r re a t ing ful advance in of t l u es

de a testing a ne w i

in a clinic al trial.

Ever

t has been the n ym e tm e an r re a t ing ful advance in of t l u es

de a testing a ne w i

in a clinic al trial.

By Fast Ed

Ingredients

‘Fast’ Ed Halmagyi is one of Australia’s best-known and mostloved chefs, best known as the resident chef on TV’s ‘Better Homes and Gardens’. After more than 20 years on TV, radio, online, at myriad events and in print, his influence on how Australian families cook, eat and celebrate is profound.

1 brown onion, finely diced 2 tbsp extra virgin olive oil 6 cloves garlic, minced 2 tsp Italian herb mix 500g portobello mushrooms (very finely chopped) 500g pork mince 1 bunch sage (finely sliced) 2 tsp celery salt 4 eggs 1 1/2 cups (180 g) multigrain breadcrumbs 125g provolone cheese 100g cream cheese 4 cups (500g) plain flour 4 cups (500g) panko breadcrumbs Vegetable oil (for deep-frying) Tomato sugo & finely grated Parmesan (to serve)

Ed travels Australia and the world to discover the very best locals ingredients and cuisines, cooking them where they are grown, with the people who produce them. In the kitchen, Ed’s philosophy is simple: “When you do less, the ingredients can do more.” For Ed, it’s all about a fundamental humility and honesty that allows the food itself to be centre stage, not clouded by complicated techniques. Because in the end, it’s all about great food, made easy.

Method 1.

Preheat oven to 180°C. Sauté the onion in extra virgin olive oil in a medium saucepan over a moderate heat for 5 minutes, until softened. Add the garlic and Italian seasoning and cook for a further minute. Mix in the mushrooms, then cook gently for 10 minutes, until the mixture is beginning to dry out. Set aside to cool. Combine the mushroom mixture, mince, sage, celery salt, 2 eggs and multigrain breadcrumbs in a large bowl and knead well, until the mixture becomes sticky. Divide into eight pieces. Mix the provolone and cream cheese, form into eight small balls, and insert one into each meatball, pressing the mixture around to seal. Roll in flour and shake off the excess. Beat the remaining eggs and dip the meatballs, then coat in panko breadcrumbs. Fry in hot (180°C) vegetable oil for 5 minutes, until golden, then transfer to a wire rack over a roasting pan and bake for 6-7 minutes, until firm to touch. Serve with tomato sugo and finely-grated Parmesan cheese.

By Fast Ed

Ingredients

Method 1.

By Robbie Cooper

Ingredients

For Robbie Cooper, a proud Iwaidja man, entering the kitchen is not simply an opportunity to share his food, but also his rich culture and history.

4 extra large prawns or 8 smaller Salt & Pepper

Labelling his cooking style ‘Aboriginal Asian Fusion’, Robbie is equally at-home cooking on country as he is creating modern Australian cuisine at home in Darwin. With a deep understanding of flavour combinations, Robbie is famed for his curries and chilli mud crab, with skills gleaned from both mum and dad in the kitchen, along with the Aunties of his community. Dad and stepdad to 10 children, Robbie is also a grandfather and step-grandfather to 14 grandchildren. Having a big family means catering for crowds doesn’t daunt him.

Method

1. 2.

Curry Paste Ingredients 1/2 bunch coriander 2 tbsp fresh ginger 2 whole heads of garlic, peeled 1 tbsp fresh galangal 1 tbsp fresh turmeric 2 red chillies (or as many as you like) 1 block of belacan paste (slice off approx. 1 cm) 1 tsp tamarind paste 3 green cardamom pods Curry Sauce Ingredients 1 can (275 mL) coconut cream 1 can (275 mL) coconut milk 1 tsp light soy sauce 1 Star anise seed Cinnamon stick 2 tbsp fish sauce 1/4 cup (50 g) palm sugar 2 cups Jasmine/Basmati/ Long grain rice Water 2 tsp Salt Garnish Ingredients Red chillies, chopped Coriander, sliced

3. 4. 5.

Curry Paste & Sauce Put all ingredients for paste into a food processor, blend into a thick paste. Transfer to a medium size cooking pan with vegetable oil, on a high heat. Add cinnamon stick, star anise. Cook down for 6 minutes approx. Add coconut cream and milk, fish sauce, light soy sauce and cook for approximately 6-10 min, until it becomes fragrant and the smell comes through. Prawns Your preference! Prawns may be kept whole or remove the head and slice carefully down the spine to remove the waste tube. Add to the curry sauce and cook (depending on size).

Rice Wash starch off rice until water runs clear. Fill a pot with cooking water, use your middle finger as reference, while touching the top of the rice, the water line should be at your first knuckle. 9. Add salt. 10. Cook on high heat until all water evaporates, turn down to lowest heat and cover with lid and cook for 10 more minutes. 11. Take off heat. 7. 8.

Serve 12. Place cooked rice onto a plate before spooning curry paste creating a bed for prawns to lay in. Garnish with chopped red chillies and coriander.

By Robbie Cooper

Ingredients

For Robbie Cooper, a proud Iwaidja man, entering the kitchen is not simply an opportunity to share his food, but also his rich culture and history.

4 extra large prawns or 8 smaller Salt & Pepper

Method

1. 2.

3. 4. 5.

Serve 12. Place cooked rice onto a plate before spooning curry paste creating a bed for prawns to lay in. Garnish with chopped red chillies and coriander.

By Nathan Lyons

Ingredients

Western Sydney dad, Nathan Lyons, regularly feeds his family of eight for just $8 and his #madfeedz videos have attracted more than 127,000 followers and more than 1.4 million likes on social media. His aim is to get Aussies back into the kitchen making their own meals instead of taking the easy route and grabbing fast food.

3 tbsp vegetable oil 8 beef sausages 1 large onion, sliced 1 tbsp Keen’s Traditional Curry Powder 1 tbsp plain flour 2 cups (500 mL) chicken stock 2 apples, cored and cut into 8 wedges 1/4 cup (35 g) raisins 1 cup green beans, sliced 2 tbsp cream 1/4 cup coriander, chopped 1 cup (30 g) baby spinach Salt & pepper to taste

His cookbook, ‘Kooking with a Koori’, is a collection of Nathan’s best recipes and Indigenous Australian soul foods that won’t break the bank.

Method 1. 2. 3. 4. 5.

Heat 2 tablespoons of oil in ya big old favourite saucepan over medium heat. Chuck the sausages in and brown all over, remove and set aside. Add the remaining oil to the pan and cook onions stirring for 3 minutes until softened. Stir through the curry powder and flour. Slowly pour in the stock, stirring continually to ensure there are no lumps. Toss in the apples, raisins and return the sausages to the pan and bring to the boil. Reduce heat to low and simmer for 15-20 minutes. Stir through the beans, cream, coriander and spinach, cook for a further five minutes and season to taste with salt and pepper. Enjoy them Keenaz Madfeedz! Hot Tip: change the sausage meat type to add a different flavour element.

By Nathan Lyons

Ingredients

His cookbook, ‘Kooking with a Koori’, is a collection of Nathan’s best recipes and Indigenous Australian soul foods that won’t break the bank.

Method 1. 2. 3. 4. 5.

By Nick Capper

Ingredients

Nick Capper is a cult favourite on the Australian comedy circuit, having toured across the country and cementing himself as a regular in the festival scene. Self-described as Australia’s favourite agricultural comedian, his oddball antics and off-kilter musings make him stand out from the pack, as he blends his country farm upbringing with absurd and surreal comic delivery.

5 potatoes 4 spring onions, thinly sliced Handful (approx 1/4 cup) of fresh parsley, thinly sliced 1 sheet frozen puff pastry (vegan-friendly) 1 2/3 cups (400 mL) coconut cream 1 tbsp apple cider vinegar 1 tbsp lemon juice Salt and pepper to taste

In 2021, Capper lost one of his testicles to cancer after experiencing some unusual sensitivity and pain. Faced with his own mortality in the midst of a pandemic and hurtling at full speed toward the age of 40, Nick decided to process his emotions in a levelheaded sensible way; by writing a comedy show about losing one of his goolies appropriately titled ‘Hold Me Closer Tiny Cancer’. As an ambassador for ANZUP, Capper is sharing his cancer journey and encouraging everyone to get checked and make better life choices when it comes to their health.

Method 1.

3. 4.

Bring a medium sized pot of water to boil for the potatoes. Peel the potatoes and slice 1 cm thick. Boil for about 6 minutes - they should be softened. Meanwhile, chop the spring onion and parsley. Preheat the oven to 180 °C. Remove the puff pastry from the freezer to defrost. Line a pie pan with baking paper and then line with the puff pastry sheet. Drain the potatoes. Scatter one-third of the spring onions and parsley on the pastry, top with half of the potatoes, scatter another third of the spring onions and parsley, top with the remaining potatoes, and add the remaining spring onions and parsley on top. Whisk together the coconut cream, apple cider vinegar, lemon juice and salt and pepper. Pour the coconut cream mixture over the pie. Cover with aluminium foil and bake for 35 minutes. Uncover and bake for a further 15 minutes or until golden and crispy. Slice and serve.

By Nick Capper

Ingredients

Method 1.

3. 4.

By Seth Sentry

Ingredients

Seth Sentry is a hip-hop artist from Melbourne who has embedded himself heavily in the Australian music scene for more than a decade. With numerous albums to his name, Seth featured a cheeky callback to his hospitality days in the track Thanks For Your Hospitality.

1/2 cup (60 g) shredded cheese 1/4 cup (60 mL) Sour cream 200 g streaky bacon, diced (maple bacon is a game-changer) 1 avocado, diced 4 long-ass rolls 4 American style hot dog franks Butter, to serve Mustard, to serve Tomato sauce, to serve

For the Caramalised Onions: 1/4 cup (60 mL) Balsamic Vinegar 1 tsp brown sugar 1 brown onion, sliced

When asked whether he had a rude recipe on file from those days, he laughed and said that all the food he served was rude… Seth remains a respected member of the music community, appearing across the nation on festival lineups and coordinating rap battles via Twitch, appropriately titled ‘Keyboard Warriors.’

Method

2. 3.

Caramelise the onion nice & slow with brown sugar, salt & a ‘lil balsamic vinegar on a medium-low temp for 4-5 minutes. Dice the bacon up & throw it on a tray & smack that sucker in the oven on 200°C until it turns crispy. Put a shallow pan on the stove top & put a lil’ water in it (enough that it will evaporate in a few minutes). When it starts to boil, chuck your dogs in, then, when the water evaporates, add some butter to the pan because butter is dope. Give ‘em a lil’ browning in the butter & they’re good to go. Put the rolls in a steamer for 30 seconds to get ‘em ready for them buttery dawgs. Split the rolls down the middle (not all the way through, you psycho!) & stuff with all that good stuff. I’m not going to tell you what order to stack it, I’m not one of your parents. Just wing it, you can’t really go wrong.

By Seth Sentry

Ingredients

For the Caramalised Onions: 1/4 cup (60 mL) Balsamic Vinegar 1 tsp brown sugar 1 brown onion, sliced

Method

2. 3.

Ingredients 3. 800 g - 1 kg fresh fish. (Snapper, jewfish, whiting, mackerel and the much-maligned mullet are among my favourites) 2 tbsp rice flour Salt and pepper 12-15 corn tortillas (gluten free) 2-3 large ripe avocados 4 cloves garlic 1 jar jalapenos 2-3 large tomatoes 30 g pitted kalamata olives 1 red onion Extra virgin olive oil, drizzle Bunch of parsley 2 cups red cabbage, finely shredded Bowl of salad greens Fresh sprouts (or microgreens) Mayonnaise, sriracha or other chilli sauce & kewpie sesame dressing, to serve

By Tim Baker Described as ‘the most brilliant and incisive surf writer of the last 20 years,’ Tim Baker has worked across a number of different publications, whilst also releasing multiple bestselling books. After being diagnosed with stage four metastatic prostate cancer in 2015, Tim has forged his own self-styled path to maintain good health and quality of life, combining conventional treatments with profound lifestyle changes, all while facing the challenge of living with cancer. He has become a passionate advocate for a more integrative approach to cancer care, treating the whole person with awareness of the psycho-social challenges of a cancer diagnosis.

Method

Guacamole Cut avocados in half & scoop contents into a bowl. Add a pinch of pepper, salt, squeeze of lime, a little chilli, two cloves of crushed garlic. Mix until a smooth consistency. Season to taste. Salsa Dice tomatoes, red onion & two garlic cloves & place in a bowl along with roughly chopped black olives. Drizzle with olive oil, season with pepper & salt & add roughly chopped parsley. Mix well.

6. 7.

Salads Finely shred red cabbage, place in a bowl, drizzle with Kewpie sesame dressing. Toss. Rinse salad greens, chop roughly, toss in a bowl with extra virgin olive oil & balsamic vinegar. Fresh snow peas, alfalfa or mung bean sprouts are an optional extra for added nutritional kick. Add a squirt of Sriracha sauce into a small bowl of mayo & mix. Voila! Sriracha Mayo! Open a jar of Jalapenos & place all condiments on the table.

Cooking the fish & warming the tortillas Cut the fish into small pieces. Pour rice flour into a plastic bag, add a pinch of pepper & salt, add fish & shake well, making sure all the fish pieces are well coated in flour & not stuck together. 9. Put a smaller frypan on high heat & begin warming the tortilla. Gently toast each side of the tortilla until goldenbrown spots appear. 10. Place a large frypan on medium heat & add a drizzle of preferred cooking oil. Once slightly sizzling, add the fish & cook for a few minutes on each side. When nearly done, turn off heat, add a squeeze of lime juice & let them rest to finish. 8.

Serving 11. Place the fish & tortillas in separate serving platters with tongs. Add them to your table of condiments, grab yourself a tortilla & add whatever the hell you want to it. There are no wrong moves here.

Method

6. 7.

By Tom Walton

Ingredients

Tom Walton is a young accomplished chef with a passion for health, fitness, lifestyle and wellbeing. In addition to the long term success of The Bucket List in Bondi, Tom’s recent achievements include hosting demonstrations at Taste Sydney and Perth and at the Anatara, launching the Dux Nutts, and opening Deus Bar & Kitchen in Camperdown. 2017 saw Tom launch Nudefish Poke in three Sydney locations. He is endeavouring to help influence the way we eat and buy produce, by working on a local food movement front, celebrating and supporting local growers, farmers and producers.

6 medium zucchinis 5 tbsp olive oil 1 small brown onion, finely diced 2 cloves garlic, finely diced Pinch dried chilli, optional 2 tbsp tomato paste 1/2 cup (120 g) white wine 800 g tin cherry tomatoes 1/3 cup (60 g) pitted kalamata olives 400 g tin cannellini beans, drained, rinsed well Handful (approx 1/4 cup) flat leaf parsley, picked Handful (approx 1/4 cup) basil, picked 1 cup (250 g) natural yoghurt to serve

Method 1. 2.

5. 6.

Cut the zucchini in half lengthways, season the cut zucchini with salt and pepper. Place a large saucepan over a medium/high heat and add the olive oil, zucchini and a good pinch of salt. Cook the zucchini on their cut sides to colour, then remove and add the remaining oil, onion, garlic, chilli and a good pinch of salt and cook over a medium heat for five minutes to soften. Next, add the tomato paste and cook for another one minute, then add the white wine, cooking for one minute longer before adding the cherry tomatoes and one cup of water. Bring to a simmer, then stir through the zucchini, cover and simmer for approximately seven minutes. You want the zucchini soft, but not falling apart. Adjust the seasoning, stir through the olives, cannellini beans and parsley and cook for one more minute. Serve the cacciatore with basil scattered over and natural yoghurt on the side.

By Tom Walton

Ingredients

Method 1. 2.

5. 6.

Ingredients 2 large eggplants 1/4 cup olive oil 2 tsp kosher salt 2 tsp freshly ground black pepper Method

By Viva La Dirt League Viva La Dirt League has amassed nearly six million YouTube subscribers through their distinct brand of nerd comedy on the internet. Consisting of three core members - Rowan Bettjeman, Adam King and Alan Morrison - VLDL is perhaps known best for their comedy series under the titles of ‘Epic NPC Man’ and ‘Bored.’ Most recently, the group has stepped into new territory with various sketches exploring the strange world of hospitality, testing those burning questions about what happens when you send back your food and how to truly get away with not understanding a fancy menu.

For the Risotto 1/3 cup olive oil 1 small yellow onion, finely chopped 4 garlic cloves, minced 2 tbsp fresh thyme leaf 375 g baby bella mushroom, sliced 1.5 cups (150 g) farro 1/3 cup (80 mL) dry white wine 3 cups (750 mL) vegetable stock 60 g unsalted butter 1 cup (100 g) grated mozzarella cheese 1 1/2 tbsp kosher salt 1 1/2 tsp freshly ground black pepper 35 g green sweet peas 100 g cherry tomato, halved 3 tbsp fresh parsley, finely chopped 2 tbsp grated parmesan cheese olive oil, drizzle kosher salt, to taste black pepper, to taste 1 tbsp fresh parsley, roughly chopped For the Topping 2 tbsp grated parmesan cheese olive oil, drizzle kosher salt, to taste black pepper, to taste 1 tbsp fresh parsley, roughly chopped

1. 2. 3. 4.

The Eggplant Preheat the oven to 200°C. Line a large baking sheet with foil. Cut the eggplants in half lengthwise and place on the prepared baking sheet cut-side up. Drizzle with the olive oil and season with the salt and pepper. Roast the eggplant for 30–40 minutes, until tender.

Farro Risotto Meanwhile, heat the olive oil in a medium saucepan over medium heat. Add the onion and sauté until translucent, about 8 minutes. Add the garlic and thyme and cook, stirring for 2 minutes, until soft. Add the mushrooms and cook until soft, about 3 minutes. Stir in the farro, allowing the oil to coat each grain and cook for 1 minute, until the grains are lightly toasted. 6. Pour in white wine and stir until it evaporates completely. Add 1 cup of the vegetable stock at a time and cook until the liquid begins to reduce before adding more, stirring occasionally, about 30 minutes total. The farro should be cooked through and creamy. 7. Turn off the heat and stir in the butter, mozzarella, salt and pepper until melted and well combined. 8. Gently fold in the sweet peas and cherry tomatoes, then the parsley. 9. Remove the eggplant from the oven and turn the oven grill on high. Scoop out 1/4 cup of flesh from each half and discard. 10. Fill the eggplant halves with the farro risotto, dividing evenly. Sprinkle with Parmesan cheese & drizzle with a bit of olive oil before finishing with salt and pepper. 11. Grill the eggplant for 7–10 minutes, until the mozzarella is golden brown. Garnish with the parsley and serve warm. 5.

Ingredients 2 large eggplants 1/4 cup olive oil 2 tsp kosher salt 2 tsp freshly ground black pepper Method

1. 2. 3. 4.

Ingredients

By Beau Cook Beau Cook is a firefighter by day and amateur chef by night. He starred on MasterChef Australia Season 4 when Andy Allen won the title. During his time in the MasterChef kitchen, he created a variety of delicious dishes that amazed the judges. His most memorable dishes were his Chicken Ballotine and his Porterhouse with Kipfler Potatoes and Red Wine Jus. You can follow Beau and his passion for food @beaucooksfoodprn.

Dough: 7 g dried yeast 1 1/3 cups (320 ml) lukewarm water 1 tsp raw sugar 2 tbsp olive oil 4 cups (500 g) plain flour, plus extra to dust 1 tsp sea salt Slow Roasted Tomato Sauce: 500 g extra-ripe roma tomatoes, halved 1 tsp sea salt 1 tsp raw sugar Chilli Oil: 1 long red chilli, finely chopped 3 tbsp of extra virgin olive oil Toppings: 200 g buffalo mozzarella 200 g shaved prosciutto 100 g shaved Parmesan cheese 4 handfuls of fresh rocket

Method

1. 2.

Pizza Base Sauce Preheat oven to 120°C. Place tomatoes skin-side down in a small oven tray, cover with foil, making a few small holes for steam to escape, then bake in the oven for 3 hours. Remove foil and bake for a further 20 minutes or until lightly caramelised. Remove from oven and set aside to cool for 10 minutes. Pour off excess water, then place tomatoes in a food processor along with salt and sugar, process to a chunky sauce consistency. Season to taste with extra salt or sugar if required. Place sauce into an airtight container and refrigerate until ready to use (Consume within 1 week or freeze for a later date!)

Pizza Dough In a large bowl mix yeast and sugar with warm water, set aside in a warm, draught-free place for 5 minutes. Then add oil, salt and sifted flour to the yeast mixture, mix ingredients with a wooden spoon until a dough starts to form. Transfer onto a work surface lightly dusted with flour and continue to knead for a further 5 to 10 minutes or until smooth and elastic. 5. Return dough to a bowl lightly greased with olive oil, cover with a damp tea towel and set aside in a warm, draught-free place for 30 minutes or until dough has doubled in size. 6. Preheat oven to 220°C. 7. Turn dough out onto bench and briefly knead to remove air. 8. Cut dough into 3 or 4 pieces then roll out each pizza base using a rolling pin to approx. 5mm thick, dusting bench with flour as you go. (Wrap any left over portions in plastic wrap and freeze for another day). 9. Place each base on an oiled pizza tray, top with sauce and mozzarella and bake in oven for 15 minutes or until cooked. I recommend using a pizza stone in order to get a crisp base. 10. Mix chilli and oil together in a small bowl ready for serving. 11. Top cooked pizza with prosciutto, buffalo mozzarella, Parmesan, some chilli oil and fresh rocket. 4.

Ingredients

Method

1. 2.

By Margaret McJannett

Ingredients

Margaret McJannett is the CEO for ANZUP. She is responsible for the overall management of the organisation and works across numerous trial executive committees & subcommittees that govern ANZUP’s not-for-profit medical research.

1 chicken breast 2 tbsp flour 1 tsp salt 1 tsp white pepper 1 cup (120 g) panko breadcrumbs. 2 eggs, lightly beaten 1/3 cup (70 g) good quality mayonnaise 2 tsp wasabi paste 1-2 tsp lemon juice Store bought coleslaw Packet of soft shell tacos

“Everyone has been impacted by cancer in some way and it can be difficult to know where to start. While my family & friends are very aware of ANZUP’s significant research & commitment to clinical trials, sadly they remain the minority. Our subtle rude food dishes are another way of starting the conversation around these nonsexy “below the belt” cancers & highlighting the importance of clinical trials. If we can prompt people to see their doctor & encourage them to ask “Is there a clinical trial suitable for me?”, then this campaign has been a huge success! This dish is one of our favourite and ri-dick-ulously easy Sunday dinners. Enjoy!”

Method 1. 2.

Whisk mayonnaise, wasabi and lemon juice until fully blended. Empty coleslaw into a bowl and add wasabi mayonnaise and refrigerate (don’t drown the slaw!). 3. Combine flour, salt and pepper. 4. Slice chicken breast into “penis-shaped” pieces. 5. Coat chicken with seasoned flour, then dip into beaten egg mixture and then into panko breadcrumbs. 6. Let sit at room temperature for 15 minutes. 7. Heat oil to 170°C and cook chicken in batches till golden brown (~ two minutes) turning once only. 8. Place cooked chicken onto paper towel to drain excess oil. 9. While the chicken is cooking, follow packet heating instructions and place the soft taco shells in the oven to warm through. 10. To serve, place chicken into soft warm taco and add wasabi slaw.

By Margaret McJannett

Ingredients

Method 1. 2.

d e arch Fund has s e R t hel Our Below the Bel pe

our

cians kick start ne w i n i cl

l id tria

e as.

d e arch Fund has s e R t hel Our Below the Bel pe

our

cians kick start ne w i n i cl

l id tria

e as.

Method

By Adrian Richardson

Ingredients

Adrian Richardson is an Australian chef and television presenter, known for series such as ‘Good Chef Bad Chef’, ‘Boys Weekend’ and ‘Secret Meat Business’. Alongside the publication of his books ‘The Good Life’ and ‘Meat’, Richardson is also the head chef and owner of La Luna Bistro in Carlton North.

2 large desiree potatoes, skinon, boiled 1/2 tbsp extra virgin olive oil 1/2 onion, finely diced 1 clove garlic, grated 1/2 tsp ginger, grated 100 g beef mince 120 g shiitake mushrooms, finely chopped 1/4 of a wombok cabbage, finely chopped 1 tbsp soy sauce 1 tsp mirin 1 tbsp coriander, finely chopped 2 spring onion, finely chopped 2 1/2 cups (300 g) breadcrumbs

Coating: 2 eggs, lightly beaten 2 cups (250 g) plain flour 4 cups (500 g) Japanese Panko breadcrumbs 1/2 cup (60 g) sesame seeds

Oil for deep frying Kewpie mayonnaise, to serve Chopped chives, to garnish

Heat a frypan over medium-high heat and cook the onion, ginger and garlic in the extra virgin olive oil for about 3 minutes or until soft. Add the beef, mushrooms and wombok and fry until the beef is cooked through. Stir through the soy sauce and mirin and cook until almost all of the liquid has evaporated. Fold through the coriander and spring onion and set aside to cool. Using your hands, mash the potatoes gently until collapsed then combine with the beef mixture. Mix through the breadcrumbs (add more if needed) and once combined, mould into golf ball-sized portions. In three separate dishes, place the beaten eggs, plain flour and breadcrumbs with the sesame seeds respectively. Roll the balls in the flour first, then the egg, then the breadcrumbs and sesame seeds. Heat the oil to 180°C. Carefully lower the balls using a slotted spoon and fry until golden and crispy. Remove and drain on a paper towel. Serve the croquettes with kewpie mayonnaise and chives.

Method

By Adrian Richardson

Ingredients

Coating: 2 eggs, lightly beaten 2 cups (250 g) plain flour 4 cups (500 g) Japanese Panko breadcrumbs 1/2 cup (60 g) sesame seeds

Oil for deep frying Kewpie mayonnaise, to serve Chopped chives, to garnish

By Chef Nobuyuki Ura

Ingredients

Nobuyuki Ura is the Executive Chef from ORA, overseeing and providing a modern exploration of traditional Japanese cuisine. Ura says what separates Japanese cuisine from all others is that ‘it’s deceptively simple and designed to showcase prime produce, picked at the height of the season’.

Tuna Salad: 240 g tuna, 2-3 cm slices 200 g mix green salad 1/3 cucumber, diced 6 cherry tomatoes, cut in half 1/3 red onion, sliced 10 g Jalapeno, finely chopped 1/4 bunch baby coriander, chopped 1/4 lime, juiced Salt, to taste 5 g fried leek

This Tuna Ceviche Salad evolved from thinking about a different way to serve tuna without presenting it as traditional sashimi. It was a way to combine traditional techniques with contemporary influences that would appeal to my customers. The dish is zesty and fresh and has become one of my signature dishes over the years. It’s easily plated, so have some fun with it.

Ceviche Dressing: 1 2/3 cups (400 mL) lemon juice 5 tbsp (75 mL) light soy sauce 7 tbsp (100 mL) white soy sauce 1/3 brown onion, grated 2 garlic cloves, grated 1 tsp (5 g) ginger, grated 1/2 tbsp white pepper 3 tbsp (40 mL) garlic chilli sauce, strained 1 2/3 cups (400 mL) grape seed oil

Method

2. 3. 4.

Fried Leeks Cut white and pale green part off the stem before cutting in half lengthways and washing thoroughly. Thinly slice washed leek about 4 cm long. Place oil in a small fry pan over medium heat, heating the oil to 150°C. Once at temperature, use a slotted spoon to lower leeks into oil and fry them for 1-2 minutes or until golden brown. Transfer to a paper towel to drain. Ceviche Dressing Add all Ceviche Dressing ingredients into a bowl and stir thoroughly. Tuna Salad Put all the Tuna Salad ingredients into a bowl as well as 2/3-3/4 cup (150-180 mL) of dressing and mix well. Adding salt to taste. Serve on a plate & garnish with fried leek on top.

By Chef Nobuyuki Ura

Ingredients

Method

2. 3. 4.

a Clinic al trials are esse ntial for discovering ne w tre

tments for below the belt c ancers.

a Clinic al trials are esse ntial for discovering ne w tre

tments for below the belt c ancers.

By Ainsley Harriott

Ingredients

There’s only a handful of personalities whose enduring popularity places them in that rare category where they are instantly recognised simply by their first name. “Ainsley” can only mean Ainsley Harriott, who has become something of an institution in the world of cooking and television entertainment, after more than 25 years as one of the world’s favourite TV chefs. Throughout that time, he has become the master of fresh, fun, accessible cuisine.

3 1/2 tbsp (50 g) butter, plus extra for greasing 4 large ripe pears Juice of 1/2 lemon 25 g pecan nuts, finely chopped 4 tbsp golden syrup

Method 1. 2.

Preheat the oven to 200°C and grease an ovenproof dish large enough to accommodate the pears in a single layer. Peel the pears, cut each one in half and use a teaspoon to scoop out the cores. Toss them in the lemon juice to prevent them from going brown and place them, cut-side up, in the dish. Place the butter in a bowl and beat in the pecan nuts, then use the mixture to fill the cavities of the pear halves. Drizzle over the golden syrup and bake for 25-30 minutes or until the pears are softened and the sauce at the bottom of the dish is bubbling. Arrange the pear halves on plates and spoon over the sauce to serve.

Ainsley is perhaps best known for his appearance on Ready Steady Cook (which ran for 21 seasons and almost two thousand episodes) and for his various cookbooks that have sold more than 2 million copies worldwide.

By Ainsley Harriott

Ingredients

3 1/2 tbsp (50 g) butter, plus extra for greasing 4 large ripe pears Juice of 1/2 lemon 25 g pecan nuts, finely chopped 4 tbsp golden syrup

Method 1. 2.

By Antonio Cruz Vaamonde

Ingredients

Venezuelan born, Antonio Cruz Vaamonde, emigrated to Australia in 2015 in search of new horizons thanks to the support of his beloved grandmother and his family. For Antonio, a Computer Engineer, the kitchen has always been a place of complicity with his grandmother and his mum, with whom they prepared amazing food for family Sunday lunches. Antonio’s way of showing the people he cares about is through food, cooking amazingly delicious meals, putting his own twist on every creation, which is often the case when visiting home and cooking for his mum, dad and his three beautiful sisters.

Choux Craquelin 4 tbsp (60 g) unsalted butter 1/2 cup (65 g) Plain Flour 1/3 cup (65 g) Brown Sugar

Antonio’s favourite dishes to cook are South American creations, BBQ and grill, French pastries, Italian pastas and Asian signatures; a diverse mix of recipes that aligns with his creative and technical skillset. He cites Andy Hearnden, Gordon Ramsay and Amaury Guichon among his favourite chefs and desires to create a space to share his creations with others. 55

Choux 1/4 cup (65 mL) water 1/4 cup (55 mL) milk 4 tbsp (60 g) unsalted butter 1/2 cup (70 g) plain flour 1 tsp salt 1 tsp sugar 2 whole eggs Cream Patisserie 1 4/5 cup (450 mL) whole milk 110 g egg yolks (roughly 8) 1/2 cup & 1 tbsp (110 g) caster sugar 1/2 cup (50 g) cornstarch 3 1/2 tbsp (50 g) butter Vanilla paste 1 1/2 tsp salt Almond-Hazelnut Praline 80 g hazelnuts 100 g almonds 1/2 cup (100 g) caster sugar Salt

Method 1.

Preheat oven to 170°C (fan forced).

2. 3. 4.

Choux Craquelin Mix ingredients in a food processor until dough forms. Flatten between baking paper to 3-4 mm thickness. Punch 3-4 cm circles, chill in the fridge.

5. 6. 7. 8.

Choux Boil water, butter, sugar, salt. Add flour, cook until a crust forms. Transfer hot roux to a mixer, paddle until steam dissipates. Slowly add eggs, mix into a silky batter. Pipe choux, place craquelin on top, bake for 26-28 minutes

Cream Patisserie Heat milk in a pot, whisk yolks, sugar, corn starch, vanilla in a bowl. Temper with hot milk, whisk until thick. 10. Remove from heat, add butter, salt, stir. Chill with cling wrap in the fridge. 9.

11. 12. 13. 14.

Almond-Hazelnut Praline Roast almonds, hazelnuts for 10-12 minutes. Caramelize sugar, pour over the almonds, cool. Break into pieces, add salt, blitz into a thick paste. Place in a piping bag, set aside to cool.

15. 16. 17. 18.

Plating Make a hole in the profiterball’s bottom. Pipe cream patisserie 3/4 way inside. Pipe praline in the centre, creating a core. Optionally, pipe a bit of cream pat to close the bottom.

By Antonio Cruz Vaamonde

Ingredients

Choux Craquelin 4 tbsp (60 g) unsalted butter 1/2 cup (65 g) Plain Flour 1/3 cup (65 g) Brown Sugar

Method 1.

Preheat oven to 170°C (fan forced).

2. 3. 4.

Choux Craquelin Mix ingredients in a food processor until dough forms. Flatten between baking paper to 3-4 mm thickness. Punch 3-4 cm circles, chill in the fridge.

5. 6. 7. 8.

11. 12. 13. 14.

15. 16. 17. 18.

Plating Make a hole in the profiterball’s bottom. Pipe cream patisserie 3/4 way inside. Pipe praline in the centre, creating a core. Optionally, pipe a bit of cream pat to close the bottom.

By Gabriel Gaté

Ingredients

Renowned chef Gabriel Gaté, born in France’s Loire Valley, absorbed culinary passion from his mother and grandmother. His father’s vineyard added to his culinary roots. Over four decades, Gabriel has authored 23 cookbooks and presented cookery TV shows, including ‘Taste Le Tour with Gabriel Gaté,’ a 15-season gourmet series spotlighting French cuisine during the Tour de France on SBS. “It is with pleasure that I take part in the Rude Food recipe campaign. I have lost many loved ones too early, including an uncle from below-the-belt cancers. As I write this, one of my best friends, a chef, is struggling.

7 tbsp (100 mL) cream 25 g butter, cubed 1/2 vanilla pod, cut open 200 g dark chocolate (couverture), cut into small pieces 1/3 cup (40 g) pure cocoa for dusting

“As a professional cook of 52 years, my job has been to nourish others. This comes with the responsibility to cook fresh and healthy food. Food is medicine but your doctor can help you make decisions to live a longer, better life - I visit mine regularly for a checkup.”

Method 1. 2.

Place the cream in a saucepan. Using the tip of a knife blade, scrape out the vanilla pod seeds. Add the vanilla seeds and vanilla pod to the saucepan. Bring the cream to the boil then remove the vanilla pod. Place the chocolate pieces in a large bowl. Pour the hot cream onto the chocolate and whisk until the chocolate has melted and smooth, whisk in the butter until melted. Wipe the sides of the bowl, cover with plastic film and keep in a cool place for several hours for the chocolate to set.(not necessarily in the fridge). Prepare a piping bag fitted with a 1 or 2 cm round nozzle. Briefly stir the chocolate preparation then fill the piping bag. Pipe small poo-like shapes of the ganache chocolate on a tray lined with baking paper. Refrigerate until 1⁄2 hour before serving. Loosen the turds from the tray and dust with cocoa.

By Gabriel Gaté

Ingredients

7 tbsp (100 mL) cream 25 g butter, cubed 1/2 vanilla pod, cut open 200 g dark chocolate (couverture), cut into small pieces 1/3 cup (40 g) pure cocoa for dusting

Method 1. 2.

By Bonnie Chung

Ingredients

Bonnie Chung is an award-winning entrepreneur, author and founder of food brand, Miso Tasty. Her successful product range includes miso pastes, cooking sauces, noodles as well as tofu, and is available across the UK and Australia in over 3000 supermarkets.

For the doughnuts: Vegetable oil, for deep-frying and oiling 275 g firm tofu, drained for 20 minutes, pressed and then mashed 1 tbsp lemon juice Finely grated zest of 1 lemon 2 tbsp nutritional yeast flakes 1 tsp, sea salt flakes 3 eggs, lightly beaten 1/2 cup & 1 1/2 tbsp (120 g) caster sugar 2 1/3 cups (280 g) plain flour 2 tsp baking powder golden caster sugar for dusting

Known for her incredible passion and extensive knowledge of Asian flavours; her love for ancient ingredients like miso and tofu are re-imagined for modern cooking with versatile recipes that celebrate these ingredients in everyday cooking. Bonnie lives in London, where her food brand Miso Tasty is also based.

For the miso caramel: 1/2 cup (125 mL) water 1 1/2 cups (300 g) granulated sugar 1/2 cup (125 mL) double cream 1 1/2 tbsp white miso paste

Method 1.

2. 3. 4. 5.

Prepare a very large saucepan in which you will be deep frying. Fill it with oil no higher than one-third of the way up the sides and preheat to 170°C. As always when deepfrying, be very careful and do not leave the kitchen or take a telephone call. Layer a tray with kitchen paper (paper towels) for receiving your piping-hot doughnuts. In a bowl, mix together the mashed tofu, lemon juice and zest, nutritional yeast, salt, beaten eggs and sugar. Sift the flour and baking powder, then fold together, taking care not to overwork the dough. Oil an ice-cream scoop and make 25g balls of the dough. Drop 3 balls of batter into the hot oil and fry for 4-5 minutes, until golden brown. Turn occasionally to ensure the doughnuts are golden all over. Remove from the oil with a slotted spoon and place on the paper-lined tray to blot off excess oil, then dust with golden caster sugar. Repeat to cook and coat all the doughnuts. If you are making the miso caramel, heat the water and sugar in a heavy-based pan. Don’t be tempted to stir it or you might crystallise the caramel. Once the caramel is a dark golden brown, turn off the heat and leave to cool for a few minutes before slowly adding the cream and miso paste (be careful, as it may spit at you). Serve the doughnuts with the caramel, dipping them into it, or drizzling it over, as you prefer. Tip: The caramel can be stored in a refrigerator for up to a week. It is great on cakes and also drizzled on ice cream.

By Bonnie Chung

Ingredients

For the miso caramel: 1/2 cup (125 mL) water 1 1/2 cups (300 g) granulated sugar 1/2 cup (125 mL) double cream 1 1/2 tbsp white miso paste

Method 1.

2. 3. 4. 5.

By Sonya Meffadi

Ingredients

Designer and Founder of Fashion Palette, Sonya Mefaddi has fused together her creative skills, personal style and graphic design background to develop her unique signature brand. Born in Jordan, Sonya’s heritage has also played a huge part in the inspiration behind her brand and collections to date, intertwined with the love for the ocean that she developed growing up in Australia.

6 bananas 12 paddle pop sticks 500 g dark or milk chocolate Choice of toppings (chopped almonds, pistachios, peanuts, hazelnuts, pecans, dried fruit such as dried raspberries or strawberries, cacao nibs, shredded coconut or drizzle almond butter)

Method 1.

2. 3. 4.

Tips! 1.

Peel the bananas, slice them in half horizontally, and then, insert a popsicle stick into the cut end. Lay the bananas on a piece of parchment paper. Melt the chocolate in a double-boiler or in 20-second increments in the microwave, until smooth. Dip the banana into the melted chocolate. Sprinkle some toppings while the chocolate is still melted, then place it back on the parchment paper and allow the chocolate to harden. Enjoy immediately!

Chop all your toppings ahead of time. Once you dip in the chocolate it’s like that old magic shell topping and it will harden quickly. Have your toppings pre-chopped or ready to go so the toppings will stick to the melted chocolate. Sprinkle, don’t roll. I’ve found it’s best to sprinkle the toppings on the dipped banana and quickly turn it, rather than roll it in the toppings which creates a bigger mess. Chocolate covered bananas will last for up to 3 months in the freezer in an airtight container.

By Sonya Meffadi

Ingredients

Method 1.

2. 3. 4.

Tips! 1.

By Professor Dickon Hayne

Ingredients

Dickon Hayne leads urological research and education in urology at the University of Western Australia. He works as a consultant urological surgeon and is the Head of Urology for the South Metropolitan Health Service, WA. He is Chair of the Bladder, Urothelial and Penile (BUP) Cancer Sub-committee of ANZUP.

2 cups (250 g) self-raising flour Pinch of salt 1 cup (125 g) shredded suet 1 1/4 cup (180 g) currants 1/3 cup (80 g) caster sugar grated lemon zest grated orange zest 2/3 cup (150 ml) whole milk, plus 2-3 tbsp if necessary Custard to serve

Being a urologist with a name like Dickon… how could I choose any other dish? Hopefully people will enjoy this old classic pudding. It used to be produced in huge trays as part of school dinners. Don’t forget lashings of custard! Spotted Dick is a classic British steamed pudding, made with suet, dried fruit and best served with custard.

Method 1.

Add the flour, salt, suet, currants, sugar, lemon and orange zest in a bowl. Pour in milk and mix to a firm moist dough, add the extra milk if necessary. Shape into a fat roll about 20cm long. Place on a large rectangle of baking paper. Wrap loosely in the baking paper to allow for the pudding to rise and tie the ends with string like a Christmas cracker. Place a steamer over a large pan of boiling water, add the pudding to the steamer, cover and steam for 1½ hours. Top up the pan with water from time to time. Remove from the steamer and allow to cool slightly before unwrapping. Serve with custard. Results Always Delicious Conclusion It doesn’t have to be healthy food to be good for you!

By Professor Dickon Hayne

Ingredients

Method 1.

By Professor Lisa Horvath

Ingredients

Lisa Horvath is the Director of Research & Conjoint Chair of Medical Oncology at Chris O’Brien Lifehouse. Lisa holds academic appointments at both the University of Sydney & the University of New South Wales and is the Head of Advanced Prostate Cancer research group at The Kinghorn Cancer Centre/Garvan Institute of Medical Research. Lisa is an ANZUP Board Director, a member of the ANZUP Scientific Advisory Committee and is Chair of the ANZUP Prostate Cancer Subcommittee.

1 cup (250 g) butter 1 cup (250 ml) milk 1 cup (200 g) brown sugar 1 cup (325 g) golden syrup 3 cups (275 g) plain flour 1 heaped tsp baking powder 1 tbsp ground ginger 1 tbsp mixed spice (cinnamon, nutmeg, allspice mix) 2 eggs, whisked

This is a recipe that I transcribed when I was 10 years old from my grandmother’s handwritten recipe book – written before World War 2! It came from Dunfermline, Scotland where her family originated. It is best eaten warm with clotted cream in front of a roaring fire or allow it to cool and add lemon icing for afternoon tea. This recipe never fails, is always decadent and a great way to end a romantic dinner.

For the Icing 1 egg white 1 1/2 cups (200 g) icing sugar 2 tsp flour I tbsp lemon juice

Method 1. 2. 3. 4.

5. 6.

Preheat the oven to 160°C (fan-forced). Butter and line a 20cm square cake tin with baking paper on the base. Leave the sides buttered but not lined. Dissolve butter, milk, brown sugar and golden syrup in a saucepan on a low heat. Do not boil. Sift flour, baking powder, ginger and mixed spice into a bowl and stir in 2 beaten eggs. Pour in the liquid mixture into the bowl and mix quickly with a sturdy whisk until the mixture is smooth. Pour into the cake tin and cook for 1 hour or until a skewer in the centre comes out clean. Let it cool for 15 mins in the tin before turning it out to cool. Icing: Lightly beat egg white in a small bowl. Gradually add sifted icing sugar and plain flour. Stir in enough lemon juice to make a spreadable consistency. Spread over cooled cake.

By Professor Lisa Horvath

Ingredients

For the Icing 1 egg white 1 1/2 cups (200 g) icing sugar 2 tsp flour I tbsp lemon juice

Method 1. 2. 3. 4.

5. 6.

uld never

elo v e d

cip

ar Without p

bre ing tre atments ak wo

n clinic tion i a

nd u o rials, g r

uld never

elo v e d

cip

ar Without p

bre ing tre atments ak wo

n clinic tion i a

nd u o rials, g r

By Simon Leong

Ingredients

Simon Leong is a passionate Sydney food blogger in search of the best dishes around the world and writing reviews to whet your appetite. He truly believes the important trials and research conducted by ANZUP into below the belt cancers is of great benefit for the community and loves being given the opportunity to support and help build awareness.

30 mL gin 30 mL tomato juice 30 mL cranberry juice 10 mL lemon juice Pinch of pepper 5 mL Worcestershire sauce 3 drops of tabasco for extra spice, optional 2 white cocktail onions 1 cornichon

Method 1.

Mix gin, tomato juice, cranberry juice, lemon juice, Worcestershire sauce, tabasco and pepper with ice in a cocktail shaker and shake well before straining into martini glass. Garnish with 2 white cocktail onions and 1 cornichon.

By Simon Leong

Ingredients

30 mL gin 30 mL tomato juice 30 mL cranberry juice 10 mL lemon juice Pinch of pepper 5 mL Worcestershire sauce 3 drops of tabasco for extra spice, optional 2 white cocktail onions 1 cornichon

Method 1.

By Josh Deane

Ingredients

Josh Deane is an emerging Indigenous (Palawa) artist based in Naarm/Melbourne, Victoria. With a deep-rooted passion for creating a narrative of inspiration, connection and conservation of country,

30 ml vodka 15 ml banana liqueur 45 ml white cocoa liqueur 1/2 banana 1 maraschino cherry Ice

Method 1.

Fill the cocktail shaker with ice. Add vodka, crème de banane and white cocoa liqueur into a cocktail shaker and shake well before straining into chilled martini glass. Slice and slide banana and cherry on the rim of the glass as garnish and serve.

With a firm belief that the act of creation can bring about positive change, Josh strives to use his art as a catalyst for transformation and to amplify the voices of marginalised communities. Exploring and experimenting with so many different art styles, Josh’s creations can be found through photography, film, audio, hand-painted artworks, sculpture, clothing and cocktails.

By Josh Deane

Ingredients

Josh Deane is an emerging Indigenous (Palawa) artist based in Naarm/Melbourne, Victoria. With a deep-rooted passion for creating a narrative of inspiration, connection and conservation of country,

30 ml vodka 15 ml banana liqueur 45 ml white cocoa liqueur 1/2 banana 1 maraschino cherry Ice

Method 1.

Index

Almonds Chocolate Covered Bananas 61 Nuts ProfiterBALLS 55 Apples An Agricultural Cream Pie 33 Avocado Get A Dog Up Ya 35 Prawn Cocktail Reimagined 13 Spicy Avocado Salad 23 Bacon Get A Dog Up Ya 35 Taste-icular Croquettes 7 Banana Chocolate Covered Bananas 63 Adults Only Banana Split 73 Beef Potato Croquettes 49 Curried Sausages 31 Beetroot Prawn Cocktail Reimagined 13 Bread Vietnamese Meatballs 11 Cabbage Fish Tacos 37 Potato Croquettes 49 Cacao Chocolate Covered Bananas 63 Capsicum Chicken Soup & Matzah Balls 19 Caramel

Margaret McJannett

Tofu Doughnuts & Miso Caramel 61 Carrot Chicken Soup & Matzah Balls 19 Veggie Springrolls 15 Cashews Veggie Springrolls 15 Cheese Blue Balls 9 Cock Em Bouche 17 Pork & Duxelle Meatballs 27 Get A Dog Up Ya 35 Eat A Dick 41 Penis Pizza 43 Cherries Adults Only Banana Split 73 Chicken Chicken Soup & Matzah Balls 19 Chicken Tacos With Wasabi Coleslaw 45 Chocolate French Crappe 59 Chocolate Covered Bananas 63 Corn Taste-icular Croquettes 7 Fish Tacos 37 Cucumber Veggie Springrolls 15 Tuna Cerviche 51 Custard Spotted Dick 65 Eggplant Eat A Dick 41

Eggs Taste-icular Corquettes 7 Blue Balls 9 Veggie Springrolls 15 Fish Shellfish Stuffed Zucchini 21 Fish Tacos 37 Gin Blushy Mary 71 Green Beans Curried Sausages 31 Jalapeno Fish Tacos 37 Tuna Cervcihe 51 Pork Vietnamese Meatballs 11 Pork & Duxelle Meatballs 27 Mushrooms Pork & Duxelle Meatballs 27 Eat A Dick 41 Potato Croquettes 49 Shellfish Stuffed Zucchni 21 Nuts Juicy Pears 55 Nuts ProfiterBALLS 57 Chocolate Covered Bananas 63 Potatoes An Agricultural Creampie 33 Potato Croquettes 49 Prawns Shellfish Stuffed Zucchni 21 Hardcore Prawn 29 Prawn Cocktail Re-imagined 13 Rice Blue Balls 9

Vietnamese Meatballs 11 Hardcore Prawn 29 Risotto Blue Balls 9 Eat A Dick 41 Tacos Fish Tacos 37 Chicken Tacos With Wasabi Coleslaw 46 Tofu Tofu Doughnuts & Miso Caramel 61 Tomatoes Tuna Cerviche 51 Vietnamese Meatballs 11 Fish Tacos Braised Zucchini Cacciatore 39 Eat A Dick 41 Penis Pizza 43 Tuna Tuna Cerviche 51 Vodka Adults Only Banana Split 73 Zucchinis Shellfish Stuffed Zucchini 21 Braised Zucchini Cacciatore 39

One of the most important activities ANZUP does is to open conversations about ‘below the belt’ cancers. Clinical trials are critically important to improving outcomes for people diagnosed with these diseases. While we recognise cancer is a very serious subject, this “Rude Food Cookbook” takes a tongue in cheek approach to raising awareness about these ‘below the belt’ cancers. 100% of the proceeds from this “Rude Food Cookbook” will go directly to our Below the Belt Research Fund to support our clinicians and researchers to do research likely to lead to larger funded clinical trials ultimately to improve treatment and outcomes for people affected by these cancers. Thank you for your support of ANZUP.

Find us online www.anzup.org.au www.belowthebelt.org.au @anzuptrials ANZUP @ANZUPtrials

ANZUP Cancer Trials Group Limited

Index

Margaret McJannett

Find us online www.anzup.org.au www.belowthebelt.org.au @anzuptrials ANZUP @ANZUPtrials

ANZUP Cancer Trials Group Limited

Acknowledgements Louise Bickle

Louise Bickle is an experienced creative producer, freelance stylist and designer with a demonstrated history of working to create stand out marketing visuals, memorable editorial images, cutting edge books, exciting interiors and lifestyle vignettes, merchandise that ‘makes sense’, creative advertising concepts and extraordinary events vision and know how. Skilled in understanding marketing strategies and pinpointing social media opportunities, she is a confident photo shoot stylist for interiors, food and craft. The devil is in the detail and her strength and point of difference is in her attention to detail. “When I was first asked to work on this project, I was a bit taken aback as it’s not the usual brief for a stylist – but the more I thought about it, the more I thought it’s such an important initiative. To create images to raise awareness about the whole ‘below the belt’ business, was a challenge I could take on and produce something with style, impact and a bit of fun.”

Icaro Conceicao

Chef Icaro Conceicao is a seasoned culinary professional with an exceptional flair for fine dining and a passion for cooking that ignited during his formative years. Growing up in a family butcher shop, Chef Icaro’s early exposure to sausages and BBQ laid the foundation for his culinary journey, having now graced the kitchens of renowned restaurants in Sydney and beyond for the past 15 years. “I decided to get involved because I want to help others in the only way I know how… cooking.” Though ANZUP’s Rude Food campaign was new terrain, Chef Icaro couldn’t’ve been more supportive during the creative process, helping to establish a direct link between hospitality and humour.

Tim Robinson

Tim is an advertising and editorial photographer and videographer from Sydney, boasting decades of experience through projects that span jewellery and interiors all the way through to corporate and travel. Tim’s highly technical photography knowledge together with his creative flare give him the ability to make even the quirkiest of ideas a reality - making him the perfect candidate for ANZUP’s Rude Food campaign, which required only the greatest eye for detail.

Acknowledgements Louise Bickle

Icaro Conceicao

Tim Robinson