Arc UNSW Student Cookbook 2018 by Arc @ UNSW

The

Shared Table

Arc Student Cookbook 2018

C O N T E N TS WELCOME

G U E ST â&#x20AC;&#x2020; C H E F S

MICHAEL

OT TO ,

JARED LANUZA

E D WA R D

TIRAMISU

S A X TO N 9

GRAZE B E E T R O OT

A G E DA S H I

MINT

DIP

TO F U

T AC O S

TUNA

QUICHE

PORK

CABBAGE DUMPLINGS

(GUO TIE)

IMPRESS EG G P L A N T

FETA

SWEET

BAKED

AFRICAN

CHAI MINI

SOUR

B U N DT

SHAKSHUKA

PORK

TILAPIA

CAKE

NO-BAKE OREO CHEESECAKES

C O M FO R T R OAST E D NASI

PUMPKIN

SOUP

GORENG

P O T AT O

BAKE

CURRIED

BEEF

S PA G H E T T I

37 &

V EG E T A B L E ST E W

AGLIO E OLIO

39 41

INDULGE C H O C O L AT E

CAKE

RED

CHEESECAKE BROWNIES

V E LV E T

MANGO SOFT

GRAPEFRUIT

M AT C H A

SAGO

WITH

BROWNIES

49 51

MEET THE THANK

47 C H O C O L AT E

TEAM

YOU

52 54

WELCOME One of my ear liest memories is of my grandma folding dumplings in the sunroom ever y Friday after noon. I think I was five the fir st time I joined her. I tried my hardest to mi mic her practiced hand at heaping spoonfuls of filling, pleating wrapper s and ar ranging perfect rows onto floured trays. My ef for ts were more misshapen than Masterchef but they made it to the table anyway, with my grandma refor ming just a few w hen she thought I wasn’ t looking. They were soon forgotten though, as my parents and sister joined us, distracted by dinner and Better Homes & Gardens on TV. It was a bizar re but comfor ting routine I could count on – Fridays, dumplings and home improvement television. I’m slightly better at making dumplings now and the cast around the table has rotated a little, but w hat hasn’ t changed is my love of eating with other s. Whether it’s sitting cross-legged at a cof fee table picking at a bowl of cor n chips, mor tgage on toast br unches or having friends over for hot pot at the end of summer, sharing a meal with other s is my reality check that food is more than just fuel. In a time w here we are all guilty of tur ning desks into dining tables and we’ ve grown to accept a solitar y snack in between classes as lunch, I hope this Cookbook can be a reminder of how our three basic needs for food, security and love inter twine at the table; how even amongst the chaos of bor rowed plastic chair s, playing Tetris with platter s on fold-out tables and a mountain of dishes in the sink, there’s a wonderful satisfaction in piling a bit of ever ything onto your plate and filling up bellies. I hope that the following recipes inspire you to graze, impress, comfor t and indulge around the table, and that you invite your favourite people to sit around it. Share meals and good conver sation; make a big mess and make memories. Let food be the cor ner stone of the good times you’ ll remember with the people you care about most, even long after the table has been cleared.

Ber nice Chung The Student Cookbook Coordinator 2018

G U E ST

CHEFS

M i c h a e l O t t o , J a r e d L a n u z a a n d E d w a rd S a x t o n o f S a g ra , D a r l i n g h u r s t Sagra opened in 2013 under Nigel Ward with the aim of bringing a seasonal Italian trattoria, that one might find in the back streets of an Italian town, to Sydney. Both Michael and Edward began wor king there shor tly after and fell in love with the fluidi ty and creativity involved in the ever-changing menu. Michael quickly excelled and was in charge of the kitchen within 12 months, w hile Edward left mid-2016 to give fine dining a shot. At the star t of 2017, Michael was of fered the restaurant by Nigel w ho wanted to star t a family. Michael approached Edward and Jared - an old friend w hom he trained with at the star t of his culinar y career and kept in touch with ever since. In April of that year the three boys took over and continued the legacy. In October, they were awarded one hat in the SMH Good Food guide.

In Italian a “sagr a” is a celebr ation of a single ingredient at its peak; the “sagr a del pomodor ro,” “sagr a di tar tufo” or “sagr a della mozzarella,” to name a few. It’ s a celebr ation of food, community and culture and that’ s the essence of w hat we want to convey w hen you visit Sagr a. In keeping with our name, our menu changes dail y in order to show of f the quality of local produce w hen it’ s at its best. We believe the value of each and ever y dish rests in the simplicity and quality of ingredients, not in the bells and w histles. For this reason we keep as much cooking in house as possible; we roll fresh pasta on a dail y basis, bake our own sourdough ever y mor ning, produce our own cheeses, cure our own meats and do our own w hole animal butcher y on site.

Michael Otto Owner/Chef, Sagra

TIRAMISU Michael

Otto,

J a re d

La n u za

E d wa rd

Saxton

PREP + COOK TIM E: 5 HRS SERVES: 8 EASE: ��O C OST : ��O Tiramisu reigns from Veneto, a nor theaster n region of Italy famed for its romantic culture and its capital city, Venice. The simple cake is r umoured to have been invented in brothels to give the wor ker s a pick me up - the phrase in italian translates to “pulls me on.” Nowadays, tiramisu is found in just about ever y Italian restaurant and cof fee shop, but rarely live up to the hype sur rounding them due to poor quality cof fee, lack of booze, too much sugar and poor technique for the mousse. This recipe is straightforward and has lots of room to change things for your own tastes.

I N G R E D I E N TS

METHOD

6 eggs, separated

1 P l a c e e g g w h i t e s a n d h a l f o f t h e s u g a r i n t o a n

150g sugar 1L cream 250g mascar pone chees e 500ml hot black cof fee (instant or espresso)

e l e c t r i c m i xe r w i t h a w h i s k a t t a c h m e n t a n d m i x on high until sof t peaks.

2 M e a n w h i l e , b y h a n d , w h i s k c r e a m u n t i l t h i c k – n o t quite sof t peaks, as the egg whites will hold the m o u s s e a n d o v e r w h i s k i n g w i l l r e s u l t i n a d r y t i r a m i s u . M i x r e m a i n i n g s u g a r, m a s c a r p o n e a n d egg yolks in a separate bowl.

100ml w hiskey or other suitable alcohol (less or more depending on how boozey you like it)

3 Wo r k i n g i n t h i r d s a n d b e i n g c a r e f u l n o t t o m i x t o o

1 packet savoiardi (lady finger) biscuits

4 A d d t h e c o f f e e t o t h e w h i s ke y a n d s t i r.

Dutch cocoa powder, to ser ve

h a r d , f o l d t h e m a s c a r p o n e m i x t u r e i n t o t h e c r e a m t h e n f o l d i t a l l i n t o t h e w h i s ke d e g g w h i t e s .

5 To b u i l d t h e t i r a m i s u , d i p t h e s a v o i a r d i b i s c u i t s i n t o t h e c o f f e e / w h i s ke y l i q u i d f o r t h r e e s e c o n d s . M a ke a l a y e r o n t h e b o t t o m o f a r e c t a n g u l a r c a ke t i n . O n c e c o m p l e t e , p o u r h a l f t h e m o u s s e o n t o p o f t h e b i s c u i t s . R e p e a t o n to p f o r t h e s e c o n d l ay e r. R e f r i g e r a t e u n t i l s e t (4 – 5 h r s).

6 D u s t w i t h c o c o a p o w d e r t o s e r v e .

B E E T R O OT Nichola

MINT

DIP

Wa l ke r

PREP + COOK TIME: 10 MINS SERVES: 4 EASE: �OO C OST : �OO At the end of last year I put on a huge dinner for all the friends I’ ve missed seeing throughout the semester. The one that impressed ever yone the most (aside from the vegan burger s) was this dip. It was so popular I had to post the recipe on the Facebook event. As such, this recipe brings back the memories of friends and the sheer bliss one feels at the end of semester.

I N G R E D I E N TS

METHOD

250g vacuum-packed beetroot

1 P u t b e e t r o o t a n d c u m i n i n a f o o d p r o c e s s o r.

2 tsp ground cumin ½ bunch mint, plus a few leaves for gar nish ½ lemon, juiced

Blend until smooth.

2 A d d m i n t a n d l e m o n j u i c e a n d p u r e e u n t i l s m o o t h . 3 Tr a n s f e r t o a b o w l a n d g e n t l y s t i r i n c r è m e f r a î c h e . 4 To p w i t h m i n t l e a v e s a n d c u m i n t o s e r v e .

3 tbsp crème fraîche

TIPS • Taste regular ly – if it’s too dr y add more lemon. If it’s too sour, add some caster sugar. • Feel free to add dif ferent flavour s, a clove of gar lic or two would wor k well. 11

A G E DA S H I Thibault

TO F U

Va r n i e r

PREP + COOK TIME: 30 MINS SERVES: 2 EASE: ��O C OST : ��O My sister refuses to come over to my place unless it is guaranteed I will make her this dish.

I N G R E D I E N TS

METHOD

Broth:

1 P l a c e w a t e r, d a s h i p o w d e r, s o y s a u c e a n d m i r i n

1L water 1 sachet of instant dashi powder 2 tbsp soy sauce 2 tbsp mirin

Tofu: Rice bran oil, for fr ying 1 (300g) package silken tofu 1 cup cor nflour

into a medium saucepan. Heat up mix ture over medium-low heat and bring to a boil. Set aside.

2 F i l l a f r y i n g p a n w i t h a b o u t 1c m o f o i l . Heat up over medium-high heat.

3 C u t s i l ke n t o f u i n t o 4 e q u a l p i e c e s a n d r o l l e a c h piece in cornf lour until fully coated.

4 P l a c e c o a t e d t o f u i n t o t h e h o t r i c e b r a n o i l , cooking until there is an even layer of golden crust on each side. Remove from pan and drain o f f exc e s s o i l o n p a p e r t o w e l s .

5 P l a c e t o f u i n s e r v i n g b o w l s a n d a d d b r o t h o v e r the tofu. Sprinkle green onion.

2 green onions, finely sliced, to ser ve

TIPS • Tr y a vegan option by substituting soybean paste for the dashi powder. • Be careful w hen handling the silken tofu as it is quite fragile! • Test to see if your oil is ready to fr y by sticking a dr y wooden chopstick into the oil. If bubbles star t to for m around the chopstick, it’s ready. 13

T AC O S Supriti

P ra d h a n

PREP + COOK TIME: 30 MINS SERVES: 4 EASE: �OO C OST : �OO Taco Tuesday is a weekly occasion at my house w here ever yone sits together to devour something healthy and hear ty!

I N G R E D I E N TS

METHOD

1 tsp olive oil

1 H e a t u p o l i v e o i l i n a l a r g e p a n o v e r m e d i u m - h i g h

1 onion, diced 1 gar lic clove, minced 500g lean beef mince 1 packet Mexican seasoning Chilli powder, to taste 2 medium zucchinis, diced 2 cups frozen vegetables Salt & pepper, to taste 12 soft/hard tor tillas Sour cream Pickled jalapenos Shredded cheese

h e a t a n d s a u t é o n i o n a n d g a r l i c f o r a p p r ox i m a t e l y 1 min or until fragrant.

2 A d d m i n c e a n d b e g i n t o s e p a r a t e i m m e d i a t e l y. 3 A d d s e a s o n i n g , c h i l l i p o w d e r, z u c c h i n i , f r o z e n v e g e t a b l e s , s a l t a n d p e p p e r, a n d m i x w e l l f o r 1- 2 m i n s .

4 L o w e r h e a t t o m e d i u m - l o w a n d c o o k u n t i l z u c c h i n i s t a r t s t o w i l t a n d d a r ke n . T h i s t a ke s a p p r ox . 5 -10 mins, stirring ever y few minutes.

5 H e a t u p t o r t i l l a s o n a n o n - s t i c k p a n o r sandwich press.

6 To s e r v e , p l a c e t h e m e a t , t o r t i l l a s , s o u r c r e a m , jalapenos and cheese all on the table and allow ever yone to assemble.

TIPS • Substitute beef with a protein of your choice (por k, chicken, fish or tofu). • ‘Mission Chipotle Seasoning’ is recommended for Mexican seasoning. • ‘Mission Soft and Fluf fy Mini Snack Wraps’ are recommended for soft tor tillas. 15

TUNA Elise

QUICHE Aulanier

P R E P + C O O K T I M E : 1 H R 3 0 M I N S S E R V E S : 1 0 E A S E : � � O C O S T : � O O I ate this dish almost ever y day with my flatmates w hen I was a student back in France! It’s easy to make and so good for sharing.

I N G R E D I E N TS

METHOD

Pastr y

Pastr y:

(o r s u b s t i t u t e 2 s h e e t s

r e a d y - m a d e s h o r t c r u s t p a s t r y):

2½ cups plain flour 115g chilled butter, diced ¼ cup milk Baking beans or uncooked rice

Filling: 1 tbsp mustard 1(185g) can tuna, drained 2 tomatoes, sliced 4 eggs ½ cup milk 50g shredded cheese, and extra to top Salt & pepper, to taste

1 I n a l a r g e b o w l , c o m b i n e f l o u r a n d b u t t e r. U s e your f inger tips to lightly rub the f lour and but ter together until it resembles f ine breadcrumbs.

2 A d d m i l k t o t h e m i x t u r e a n d s t i r u n t i l t h e d o u g h just comes together into a ball. Chill in refrigerator for at least 30 mins.

Assembly: 3 P r e h e a t o v e n t o 2 0 0 ° C . R o l l o u t p a s t r y a n d t r a n s f e r i n t o a 2 5 c m p i e d i s h , t r i m m i n g t h e exc e s s a w a y. Prick with a fork six times.

4 L i n e p a s t r y w i t h b a k i n g p a p e r a n d f i l l w i t h u n c o o ke d r i c e o r b a k i n g b e a n s . B a ke f o r 15 m i n s , r e m o v e t h e p a p e r a n d r i c e a n d b a ke f o r a f u r t h e r 5 mins.

5 B r u s h t h e p a s t r y e v e n l y w i t h m u s t a r d . 6 S c a t t e r t u n a a n d t o m a t o e s e v e n l y o v e r t h e p a s t r y. 7 I n a l a r g e b o w l , w h i s k t o g e t h e r t h e e g g s , m i l k and cheese. Add salt and pepper to taste.

8 P o u r t h e e g g m i x t u r e o v e r t h e t o m a t o e s a n d tuna, ensuring all of the tomatoes and tuna are submerged. Cover with additional grated cheese.

9 B a ke f o r 2 0 - 2 5 m i n s o r u n t i l q u i c h e i s s e t .

PORK & CABBAGE DUMPLINGS (GUO TIE) Christine

Wa n g

PREP + COOK TIME: 2 HRS SERVES: 8 EASE: �� COST: �OO I love making pan-fried dumplings (guo tie) par ticular ly w hen I am cooking for my nonChinese friends. The beauty of Chinese cooking is that with a bit of time and labour, you can tur n fatty por k, flour, cabbage and other inexpensive ingredients into something delicious and impressive.

I N G R E D I E N TS

METHOD

Dough:

2 cups plain flour

1 P l a c e f l o u r i n t o t h e b o w l o f a f o o d p r o c e s s o r.

¾-1 cup boiling water

Filling: ½ head Chinese cabbage, roughly chopped

Slowly driz zle in water while the machine is running, until a dough forms. Process the dough for another 30 secs.

2 Fo r m i n t o a b a l l u s i n g f l o u r e d h a n d s a n d t r a n s f e r to a bowl. Cover with a damp towel and rest for 30 mins.

1 tsp salt 2 green onions, roughly chopped 500g fatty por k mince 2 tsp soy sauce 1 tsp rice wine (optional) 2 tbsp sesame oil 1 tsp cor nstarch 1 tsp chicken stock powder 1 tbsp sugar 4 tbsp vegetable oil

Chinese black rice vinegar and chilli oil, to ser ve

Filling: 3 A d d c a b b a g e , s a l t a n d g r e e n o n i o n t o a f o o d p r o c e s s o r a n d p u l s e u n t i l f i n e l y m i n c e d . Tr a n s f e r to a strainer set over a bowl to rest for 30 mins.

4 P u l s e p o r k , s o y s a u c e , r i c e w i n e , s e s a m e o i l , c o r n s t a r c h , c h i c ke n s t o c k p o w d e r a n d s u g a r i n a f o o d p r o c e s s o r 10 t i m e s u n t i l c o m b i n e d i n a p a s te. T r a n s f e r t o a l a r g e b o w l a n d s e t a s i d e .

5 A d d d r a i n e d c a b b a g e t o t h e p o r k m i x . B e a t t h e p o r k a n d c a b b a g e t o g e t h e r w i t h a w o o d e n s p o o n u n t i l w e l l m i xe d . R e f r i g e r a t e f i l l i n g u n t i l r e a d y for use.

Making the dumplings: 6 R o l l d o u g h i n t o a 2 0 c m l o g a n d c u t i n t o 1. 5 - 2c m medallions.

7 O n a f l o u r e d s u r f a c e , r o l l e a c h p i e c e i n t o a d i s c 4 - 5 c m i n d i a m e t e r. K e e p e a c h w r a p p e r s e p a r a t e d u s i n g c l i n g w r a p. Cont. next page 19

8 P l a c e 1 t b s p o f f i l l i n g i n t h e c e n t r e o f a w r a p p e r, then fold the wrapper over in half and pinch the bot tom-right corner closed. Pleat the front edge of the wrapper repeatedly until the dumpling is sealed. Repeat with remaining filling and w r a p p e r s . Tr a n s f e r d u m p l i n g s t o a l i g h t l y floured board.

Cooking the dumplings: 9 H e a t v e g e t a b l e o i l i n a l a r g e n o n - s t i c k p a n o v e r m e d i u m h e a t .

10 A r r a n g e t h e d u m p l i n g s i n t h e p a n c l o s e t o g e t h e r with the f lat side down. Cover and cook for about 3 m i n s .

11 W h e n s l i g h t l y g o l d e n o n t h e b o t t o m , a d d b o i l i n g water to almost half the height of the dumpling — t h i s w i l l s p l a t t e r. C o v e r a n d r e d u c e t o l o w h e a t . C o o k f o r a b o u t 4 m i n s o r u n t i l t h e w a t e r h a s a l m o s t e v a p o r a t e d .

TIPS • You can buy dumpling wrapper s from an Asian grocer (look for circular “jiaozi wrapper s”).

12 C o o k f o r a n o t h e r 2 m i n s u n c o v e r e d , o r u n t i l t h e r e m a i n i n g w a t e r e v a p o r a t e s a n d t h e b o t t o m o f t h e d u m p l i n g s a r e c r i s p.

13 S e r v e w i t h b l a c k r i c e v i n e g a r a n d c h i l l i o i l .

• Alter natively, mix the cabbage and por k in a large bowl with a wooden spoon. • To season the filling, microwave a teaspoon of the filling for 10 sec. Taste, then add more salt, soy sauce, or sugar as necessar y. • For boiled dumplings, add them to a large saucepan of boiling water. Bring water back up to a boil, then cook for about 7 mins. 21

EG G P L A N T & F E T A SHAKSHUKA Elior

Doani

PREP + COOK TIME: 20 MINS SERVES: 1 EASE: �OO COST: �OO Having Israeli parents has its per ks. It means I’ ve had the oppor tunity to visit Israel several times and sample the incredible cuisine it has to of fer. This is my favourite Israeli dish for sure; it’s filling, delicious and combines all the flavour s I’ ve had growing up. Plus, it’s super easy to make and makes the w hole kitchen smell delicious!

I N G R E D I E N TS

METHOD

1 (400g) can diced tomatoes

1 I n a s m a l l p a n o v e r m e d i u m - h i g h h e a t , c o m b i n e

½ eggplant, finely diced 1 red onion, finely diced 2 eggs 100g feta cheese Salt & pepper, to taste

the diced tomatoes with the red onion, eggplant a n d s a l t & p e p p e r. S t i r t o c o m b i n e , c o o k i n g u n t i l the onion and eggplant begin to sof ten.

2 C r e a t e t w o w e l l s i n t h e s a u c e w i t h a w o o d e n spoon. Crack the eggs into the wells, tr ying not to break the yolks in the process.

3 C o v e r t h e p a n a n d s i m m e r o v e r m e d i u m - l o w h e a t f o r 5 -7 m i n s , o r u n t i l t h e e g g s a r e c o o ke d t o your liking.

4 S p r i n k l e t h e f e t a o n t o p a n d s e r v e i n t h e p a n .

TIPS The quantities stated are optimal for one per son. This dish can be made for several people by using more of each ingredient and a larger pan. 23

SWEET

& Yo n g

SOUR Chang

PORK

La i

P R E P + C O O K T I M E : 1 H R S E R V E S : 4 E A S E : � � � C O S T : � � � This recipe is from my mum, w ho owns a food stall back in Singapore. When I was young, I used to spend most of my time at her stall, and this was my favourite dish. I had it growing up and ever y time I make and eat this dish, it reminds me of home and my mum’s love.

I N G R E D I E N TS

METHOD

Marinade:

1 M a ke t h e p o r k m a r i n a d e b y m i x i n g t o g e t h e r

2 tbsp soy sauce 1 tbsp rice wine 2 tsp sesame oil 1 tsp cor nflour ¼ tsp baking soda

the soy sauce, rice wine, sesame oil, cornf lour and baking soda. Add pork into the mix ture and ensure it is well coated. Marinate for at least 30 mins.

2 H e a t u p a s a u c e p a n o f o i l o v e r h i g h h e a t f o r deep -fr ying.

3 C o a t a l l s u r f a c e s o f t h e m a r i n a t e d p o r k c u b e s Pork:

w i t h ex t r a c o r n f l o u r.

400g por k shoulder/por k belly, cut into 2.5cm cubes

4 Fr y t h e p o r k u n t i l i t i s g o l d e n i n c o l o u r a n d c r i s p y

1 medium onion, cubed

5 H e a t u p 2 t b s p o f o i l o v e r h i g h h e a t i n a w o k o r

4 canned pineapple rings, cubed ¼ cup pl um sauce ½ cup tomato sauce 2½ tbsp soy sauce 1 tsp w hite sugar 1 small cucumber, cubed

Vegetable oil for deep-fr ying and stir-fr ying Extra cor nflour for coating

on the outside. Set aside.

large pan.

6 A d d o n i o n s a n d f r y f o r a b o u t 3 m i n s u n t i l fragrant and slightly translucent.

7 A d d i n c u b e d p i n e a p p l e s a n d f r y f o r another minute.

8 A d d i n p l u m s a u c e , t o m a t o s a u c e , s o y s a u c e a n d sugar and mix well.

9 W h e n t h e s a u c e s t a r t s t o b u b b l e , s t i r i n t h e f r i e d pork. Ensure that the pork is well coated with the sauce.

10 S t i r i n c u c u m b e r a n d r e m o v e f r o m h e a t - d o n o t o v e r c o o k t h e c u c u m b e r. S e r v e h o t w i t h r i c e .

Rice, to ser ve

TIPS Fr y por k in batches to maximise cr unchiness. 25

BAKED AFRICAN TILAPIA Emiliah

PREP + COOK TIME: 1HR 10MINS

Chatman

S E R V E S : 4

E A S E : � � O

C O S T : � � O

This dish has been a par t of my culture and family for many generations. It is our simple Sunday family dish after a busy day. My fir st time cooking this dish tur ned out perfectly thanks to my mother, w ho lear nt it from my aunties. I then began to experiment with it, finally finding the way my family and I love it!

I N G R E D I E N TS

METHOD

1 gar lic bulb, roughly chopped

1 P r e h e a t o v e n t o 18 0 º C , w i t h a f l a t b a k i n g t r a y

1 piece ginger (5cm), roughly chopped with skin removed 1 small brown onion, sliced 3 red chi llies, stems removed 1 w hole tilapia 4 large okra, diagonally slit 4 eggs Rice and fresh chilli, to ser ve

i n s i d e . M e a n w h i l e , b o i l a s m a l l s a u c e p a n o f w a t e r.

2 B l e n d c h o p p e d g a r l i c , g i n g e r, o n i o n s a n d c h i l l i e s t o g e t h e r u n t i l i t b e c o m e s a p a s t e .

3 S c a l e , g u t , c l e a n a n d c u t t i l a p i a i n t o f o u r p i e c e s including head and tail. Generously marinate cleaned tilapia f ish in the paste.

4 C a r e f u l l y r e m o v e t h e h o t t r a y f r o m t h e o v e n a n d p l a c e t h e f i s h o n t o i t . B a ke f o r 3 0 - 4 0 m i n s , c h e c k i n g e v e r y 10 m i n s . T h e f i s h i s d o n e w h e n the marinade is dried and dark brown.

5 P l a c e o k r a i n t h e b o i l i n g s a u c e p a n o f w a t e r f o r 10 -15 m i n s o r u n t i l w a t e r h a s a t h i c k c o n s i s t e n c y.

6 H a r d - b o i l e g g s , t h e n r e m o v e t h e s h e l l s . 7 R e m o v e b a ke d t i l a p i a a n d s e r v e w i t h h a r d b o i l e d eggs, okra and rice.

TIPS • Ask your local fish shop to scale, gut and cut your tilapa. • If tilapia isn’ t available, substitute with w hiting, cod or snapper. • There is no need to season the tilapia with salt and pepper, but it goes well ser ved with freshly cut chilli. 27

CHAI

B U N DT Ananya

CAKE

Sinha

P R E P + C O O K T I M E : 1 H R 1 0 M I N S S E R V E S : 1 0 E A S E : � O O

C O S T : � O O

Sharing a cup of chai with friends is an integral par t of Indian culture and I’ ve grown up watching my parents drink at least four cups a day. Thi s was my own spin on traditional Punjabi chai and makes your kitchen smell absolutely amazing!

I N G R E D I E N TS

METHOD

225g butter, melted

1 P r e h e a t o v e n t o 18 0 º C . G r e a s e a B u n d t p a n

1 cup brown sugar 2 eggs 1 tsp baking powder 1 tsp baking soda 1 tsp salt ½ tbsp ginger ½ tbsp cardamom ½ tbsp cloves ½ tbsp cinnamon ½ tbsp cloves 2 cups plain flour

and set aside.

2 I n a l a r g e b o w l , b e a t t o g e t h e r t h e b r o w n s u g a r a n d b u t t e r. Fo l d i n e g g s o n e a t a t i m e , b e a t i n g f o r 1- 2 m i n s .

3 S t i r i n t h e b a k i n g p o w d e r, b a k i n g s o d a , s a l t , a n d the rest of the spices.

4 A d d h a l f o f t h e f l o u r t o t h e m i x t u r e , t h e n a d d t h e y o g h u r t a n d v a n i l l a . Fo l d i n t h e r e s t o f t h e f l o u r.

5 S c o o p b a t t e r i n t o t h e g r e a s e d B u n d t p a n , a n d b a ke f o r a r o u n d 5 0 m i n s . I f a s ke w e r c o m e s o u t c l e a n , t h e c a ke i s d o n e .

6 A l l o w t h e c a ke t o c o o l b e f o r e s p r i n k l i n g w i t h i c i n g s u g a r.

1 cup Greek yoghur t 1 tsp vanilla essence

TIPS If you don’ t have the spices on hand, you can also buy a chai spice mix and empty that into the batter! 29

MINI NO-BAKE OREO CHEESECAKES S a a ra

Gupta

PREP + COOK TIME: 5 HRS MAKES: 10 EASE: �OO COST: �OO This delectable Oreo cheesecake is super easy and requires no baking. I came up with this recipe idea w hen my oven gave up on me and I was really craving some Oreo cheesecake, so I deci ded to tr y out a no-bake ver sion. It tur ns out great ever y time.

I N G R E D I E N TS

METHOD

1 (274g) packet Oreos

1 L i n e a c u p c a ke t r a y w i t h 10 c u p c a ke l i n e r s .

1 cup thi ckened cream

P l a c e a n O r e o i n e a c h c u p c a ke l i n e r a s t h e c h e e s e c a ke c r u s t .

250g cream cheese, at room temperature 2 tsp vanilla extract ½ tbsp lemon juice ½ cup sugar

2 P l a c e 15 O r e o s i n a z i p - l o c k b a g a n d u s e a rolling pin to crush them into small chunks.

3 I n a l a r g e b o w l , w h i p t h e c r e a m w i t h a n e l e c t r i c m i xe r u n t i l s o f t p e a k s f o r m . S e t a s i d e i n t h e r e f r i g e r a t o r.

4 I n a n o t h e r b o w l , b e a t t h e c r e a m c h e e s e until smooth.

5 A d d t h e v a n i l l a ex t r a c t , l e m o n j u i c e a n d s u g a r. Beat until well combined.

6 Fo l d i n t h e O r e o c h u n k s a n d w h i p p e d c r e a m , and use a spatula or large spoon to gently mix.

7 F i l l e a c h c u p c a ke l i n e r w i t h t h e c h e e s e c a ke m i x and chill for 4 hrs minimum or overnight.

8 D e c o r a t e w i t h c r u s h e d O r e o s , c h o c o l a t e c u r l s o r more whipped cream.

TIPS • Don’ t panic if you see ‘cheesecake’ in a recipe title. This recipe omits the tedious and accurate baking involved in making a traditional cheesecake. • Alter natively, a w hole cake can be made in a 20cm round cake tin. 31

R OAST E D

PUMPKIN Melvin

SOUP

W i dj aj a

PREP + COOK TIME: 3 HRS SERVES: 4 EASE: �OO COST: ��O Growing up in tropical Indonesia, I’ ve never experienced w hat Autumn felt like. For four year s, I’ ve made (and tinkered around with) this soup, as a means to emulate w hat having a war ming meal amidst t he Autumn breeze would feel like.

I N G R E D I E N TS

METHOD

Soup:

1 butter nut pumpkin, halved

1 P r e h e a t o v e n t o 18 0 º C a n d l i n e a l a r g e b a k i n g

2 sweet potatoes 4 tbsp olive oil 2 onions, finely diced 4 gar lic cloves, finely chopped 2 tsp apple cider vinegar 500ml stock Salt & pepper, to taste

Garnish: 3 tbsp thickened cream ½ lemon, zested 1 tsp thyme 1 tsp rosemar y 1 tsp oregano Salt & pepper, to taste 1 tbsp olive oil 4 slices bacon, diced Seeds from the pumpkin 4 slices bread, toasted

tray with foil.

2 S c o o p o u t t h e s e e d s f r o m t h e p u m p k i n a n d reser ve them for garnish. Salt the pumpkin f lesh and driz zle the pumpkin and sweet potatoes with 3 tbsp of olive oil.

3 R o a s t t h e p u m p k i n a n d s w e e t p o t a t o e s o n t h e b a k i n g t r a y f o r 1½ - 2 h r s , u n t i l s o f t . R o a s t t h e r e s e r v e d s e e d s f o r 15 m i n s i n t h e s a m e o v e n . Remove from oven once all roasted.

4 P e e l a n d c u t t h e p u m p k i n a n d s w e e t p o t a t o e s into rough chunks, and puree until smooth with a b l e n d e r o r a f o o d p r o c e s s o r.

5 H e a t u p r e m a i n i n g 1 t b s p o f o l i v e o i l i n a l a r g e pan over medium heat and sauté both onions and garlic. Reduce heat to medium-low and cook until onions are translucent.

6 A d d t h e a p p l e c i d e r v i n e g a r a n d p u r e e t o t h e panand mix through. Increase heat to medium and add the stock. Stir to combine.

7 R e d u c e t h e h e a t a g a i n a n d ke e p a t a g e n t l e simmer before ser ving. Season with salt and pepper to taste.

Garnish: 8 M i x c r e a m w i t h l e m o n z e s t , h e r b s , s a l t , p e p p e r

TIPS • Be creative with the toppings! Roasted chicken, mushrooms, goat’s cheese and scallions would be lovely additions.

and olive oil in a small bowl. Reser ve for garnish.

9 S a u t é t h e d i c e d b a c o n u n t i l c o o ke d t h r o u g h . 10 D r i z z l e 2 - 3 t b s p o f h e r b y c r e a m o v e r t h e s o u p, a n d a d d b a c o n a n d s e e d s o n t o p a s d e s i r e d . S e r v e w i t h t o a s t e d b r e a d . 33

NASI

GORENG

Rosalyn

D a n u s a p u t ra

PREP + COOK TIME: 40 MINS SERVES: 3 EASE: �OO C OST : ��O There was one phase in junior high school w hen my mom just ran out of ideas on w hat to pack for my lunch, so I had to eat this nasi goreng for days. I got bored of eating it, but all my friends loved it and would just dig in without even asking.

I N G R E D I E N TS

METHOD

2 tbsp vegetable oil

1 H e a t u p t h e o i l i n a l a r g e p a n o v e r m e d i u m

5 gar lic cloves, finely diced 1 shallot, finely diced 1 red chi li, finely diced ½ onion, finely diced 150g chicken breast 1 egg, beaten 2 cups cooked rice 2 tbsp kecap manis

heat. Sauté the garlic, shallots and red chili until fragrant.

2 A d d t h e o n i o n a n d c o o k u n t i l i t b e c o m e s translucent.

3 A d d t h e c h i c ke n a n d e g g , a n d s a u t é o v e r high heat.

4 M i x t h r o u g h t h e r i c e , ke c a p m a n i s , s a l t a n d w h i t e p e p p e r a n d o y s t e r s a u c e . C o n t i n u e t o s t i r f r y u n t i l t h e ke c a p m a n i s i s d i s p e r s e d e v e n l y. To p w i t h s p r i n g o n i o n a n d f r i e d s h a l l o t s t o s e r v e .

Salt & w hite pepper, to taste 1 tbsp oyster sauce Spring onion and fried shallots, for gar nish

TIPS • Substitute chicken for prawn. • Using leftover rice is better for this recipe. • Use Bird’s Eye chilli in place of red chilli for more heat! • Kecap manis is a sweet soy sauce you can get from your local Asian grocer. 35

P O T AT O Jialu

BAKE

Meng

P R E P + C O O K T I M E : 1 H R 3 0 M I N S S E R V E S : 6 E A S E : � O O

C O S T : � O O

I love experimenting in t he kitchen, tr ying to make nice dishes with limited ingredients I find in the fridge. This recipe is a par ticular ly loose adaptation of a fancy dish and you can use any herbs and cheeses you like or even change some of the vegetables around and it’ ll still taste great. In addition, it’s really easy to make a huge batch so you can share with a large group of people. My family rated it hi ghly and half of them are lactose intolerant so it must be good!

I N G R E D I E N TS

METHOD

5 br ushed potatoes, washed and roughly chopped

1 P r e h e a t o v e n t o 18 0 º C . P r e p a r e a r e c t a n g u l a r

2 car rots, chopped into 1cm pieces

2 P l a c e p o t a t o e s a n d c a r r o t s i n t o a l a r g e s a u c e p a n

1 onion, roughly chopped 2-3 gar lic cloves, roughly chopped 1 capsicum, roughly chopped 3 tomatoes, roughly chopped cup thickened cream Handful of fresh par sley, roughly chopped 2-3 tbsp dried thyme Salt & pepper, to taste 1 baguette

b a k i n g d i s h b y g r e a s i n g l i b e r a l l y.

o f r o o m - t e m p e r a t u r e w a t e r. H e a t u p t h e s a u c e p a n m e d i u m - h i g h h e a t a n d c o o k v e g e t a b l e s u n t i l s o f t . D r a i n a n d s e t a s i d e .

3 A d d t h e p o t a t o e s , c a r r o t s , o n i o n , g a r l i c a n d tomatoes to the prepared baking dish. Pour cream o v e r t h e v e g e t a b l e s a n d s p r i n k l e o v e r p a r s l e y, t h y m e a n d s a l t a n d p e p p e r. M i x w i t h a l a r g e spoon.

4 Te a r u p b a g u e t t e i n t o r o u g h c h u n k s a n d s c a t t e r on top to cover the vegetables. Driz zle over olive oil and cheese.

5 B a ke f o r 4 0 m i n s , a n d t h e n t u r n u p t h e o v e n t o 2 0 0 º C f o r 5 -10 m i n s , o r u n t i l t h e t o p i s golden brown.

3 tbsp olive oil 1 cup mozzarella cheese

CURRIED BEEF & V EG E T A B L E ST E W Caitlin

Savins

PREP + COOK TIME: 50 MINS SERVES: 6 EASE: �OO C OST : �OO Between finishing high school and star ting my HSC exams, my parents had me cooking dinner from scratch once a night ever y week from w hatever we already had in the fridge or pantr y. I came across this recipe on the inter net, but as I kept cooking it, I added extra things to make it special.

I N G R E D I E N TS

METHOD

2 tbsp vegetable oil

1 H e a t v e g e t a b l e o i l i n a l a r g e s a u c e p a n o v e r

1 medium onion, diced 2 gar lic cloves, cr ushed 500g minced beef 2 large potatoes, peeled and diced 2 large car rots, peeled and sliced 2 tbsp cur r y powder 1(400g) can diced tomatoes ¼ cup sultanas 1 beef stock cube ½ cup frozen vegetables Rice, natural yoghur t and coriander, to ser ve

medium-high heat.

2 A d d o n i o n a n d g a r l i c , c o o k i n g u n t i l o n i o n s a r e t r a n s l u c e n t . A d d b e e f, s t i r r i n g t o b r e a k i t u p, cooking until browned.

3 A d d p o t a t o, c a r r o t a n d c u r r y p o w d e r a n d m i x w e l l , before adding in tomatoes, sultanas and beef stock cube.

4 G e n t l y b r i n g t o a b o i l , s t i r r i n g o c c a s i o n a l l y f o r 25 -30 mins and adding water as needed.

5 O n c e p o t a t o h a s s o f t e n e d a n d s a u c e i s r e d u c e d , a d d f r o z e n v e g e t a b l e s a n d s t i r. L e t s a u c e r e d u c e fur ther until desired consistency is reached.

6 S e r v e w i t h r i c e a n d n a t u r a l y o g h u r t , a n d g a r n i s h w i t h c o r i a n d e r.

TIPS • A higher propor tion of vegetables to beef can be used. • Substitute beef for chicken. 39

S PA G H E T T I

AGLIO Daniel

OLIO

Mulia

PREP + COOK TIME: 25 MINS SERVES: 4 EASE: �OO COST: �OO Quick, easy, and cheap! This dish triggered my hobby of cooking. After watching it being made on Masterchef, I felt the need to cook something! Luckily this recipe does not call for a lot of skill or ingredients.

I N G R E D I E N TS

METHOD

250g linguine

1 C o o k p a s t a a c c o r d i n g t o p a c k a g e d i r e c t i o n s .

½ gar lic bulb cup extra virgin olive oil Chilli flakes, to taste ½ lemon, juiced 2 tbsp par sley, finely chopped Salt & pepper, to taste

Drain pasta and reser ve ¼ cup of the c o o k i n g w a t e r.

2 S l i c e t h e g a r l i c c l o v e s t h i n l y, a n d s e t a s i d e . 3 H e a t o l i v e o i l i n a l a r g e p a n o v e r m e d i u m h e a t . A d d g a r l i c , s t i r r i n g c o n s t a n t l y, u n t i l s o f t e n e d and turning golden.

4 A d d t h e c h i l l i f l a ke s a n d r e m o v e f r o m h e a t . 5 A d d t h e p a s t a a n d t h e c o o k i n g w a t e r t o t h e p a n . 6 M i x l e m o n j u i c e a n d p a r s l e y i n t o t h e p a s t a , cooking over medium heat until the pasta has absorbed the liquid or desired consistency has been reached.

7 S e a s o n w i t h s a l t a n d p e p p e r.

C H O C O L AT E Roshini

CAKE

Palani

PREP + COOK TIME: 2 HRS SERVES: 12 EASE: �OO COST: �OO The fir st time I made this I shared this with friends and family in honour of a celebration. The second time I made it I hid it in the fridge and ate a slice (or two!) a day, by myself in my room, until it ran out. Whether you make it for your self, or to share - it’s easy, delicious and damn good.

I N G R E D I E N TS

METHOD

Cake:

2 cups plain flour

1 P r e h e a t o v e n t o 18 0 ° C , a n d g r e a s e o r l i n e t w o 2 2c m c a ke t i n s w i t h b a k i n g p a p e r.

1½ cups sugar ¾ cup unsweetened cocoa powder 2 tsp baking powder 1½ tsp baking soda 1 tsp salt 1 cup milk ½ cup vegetable oil 2 eggs 2 tsp vanilla extract 1 tsp instant cof fee 1 cup boiling water

Ganache: 300ml thickened cream 600g dar k chocolate, chopped Strawber ries and chocolate decorations, to top

2 I n a l a r g e b o w l , a d d f l o u r, s u g a r, c o c o a , b a k i n g p o w d e r, b a k i n g s o d a a n d s a l t i n t o a b o w l a n d whisk to combine.

3 A d d m i l k , v e g e t a b l e o i l , e g g s , a n d v a n i l l a i n t o the dr y ingredients and mix until well combined. Dissolve instant cof fee into boiling water and add into the mix ture.

4 S p l i t t h e c a ke b a t t e r e v e n l y b e t w e e n t h e t w o p r e p a r e d c a ke t i n s . B a ke f o r 3 0 - 3 5 m i n s o r u n t i l a s ke w e r i n s e r t e d i n t o t h e c e n t r e o f t h e c a ke c o m e s out clean.

5 R e m o v e f r o m t h e o v e n a n d c o o l i n t h e t i n b e f o r e t r a n s f e r r i n g t o a c o o l i n g r a c k . C o o l c o m p l e t e l y.

Ganache: 6 C o m b i n e c h o c o l a t e a n d c r e a m i n a b o w l a n d microwave in 30 sec inter vals, stirring in bet ween, f o r 2 - 3 m i n s , o r u n t i l t h e r e a r e n o l u m p s . Refrigerate, reser ving 1 cup at room temperature.

7 O n c e r e s e r v e d g a n a c h e i s c o m p l e t e l y c o o l , w h i p until stif f peaks and the colour has lightened.

Assembly: 8 P l a c e o n e c a ke o n a s e r v i n g p l a t e . S p r e a d t h e

TIPS Alter natively, replace the ganache and toppings with a dust of icing sugar and you’ re good to go!

w h i p p e d g a n a c h e e v e n l y o n t o p o f o n e c a ke a n d p l a c e t h e o t h e r c a ke o n t o p.

9 R e h e a t r e f r i g e r a t e d g a n a c h e i n a m i c r o w a v e u n t i l r u n n y, t h e n d r i z z l e o v e r t h e t o p o f t h e c a ke .

10 To p w i t h s t r a w b e r r i e s a n d c h o c o l a t e d e c o r a t i o n s . 43

RED

V E LV E T C H E E S E C A K E BROWNIES Shabrina

Yusri

P R E P + C O O K T I M E : 1 H R M A K E S : 1 2 E A S E : � � O C O S T : � O O It’s not a cultural dish, but somehow I find myself making this ever y year for my cousins and extended family for our E id celebrations. It’s simple but really rakes in all the compliments!

I N G R E D I E N TS

METHOD

Brownie:

Cooking spray

1 P r e h e a t o v e n t o 175 º C . L i n e a 2 0 c m x 2 0 c m

115g unsalted butter, at room temperature 1 cup w hite sugar 2 eggs 1 tsp vanilla extract 3 tbsp cocoa powder

baking tin with baking paper and spray with c o o k i n g s p r a y.

2 I n a l a r g e b o w l , c r e a m t o g e t h e r b u t t e r a n d s u g a r, f o l l o w e d b y e g g s a n d v a n i l l a ex t r a c t u n t i l w e l l combined. Mix in cocoa powder and salt. Add food colouring until desired shade of red is reached, t h e n m i x i n v i n e g a r.

¼ tsp salt

3 Fo l d f l o u r i n t o t h e m i x t u r e u n t i l j u s t c o m b i n e d .

Red food colouring

4 P o u r b a t t e r i n t o t h e p r e p a r e d t i n , r e s e r v i n g ¼ c u p.

1 tsp w hite vinegar ¾ cup pl ain flour

Cream cheese filling: 5 M a ke t h e c r e a m c h e e s e f i l l i n g i n a s e p a r a t e b o w l

Cream cheese filling: 250g cream cheese, at room temperature 1 egg 3½ tbsp w hite sugar 1 tsp vanilla extract

TIPS • Don’ t swir l the batter too much or the patter n will be lost, and the brownie and cheesecake filling layer will mix into each other.

by mixing together cream cheese with egg, sugar a n d v a n i l l a ex t r a c t .

6 P o u r c r e a m c h e e s e f i l l i n g o v e r b r o w n i e l a y e r, spreading evenly to the edges with a spatula.

7 D o l l o p r e s e r v e d b r o w n i e b a t t e r o v e r c h e e s e c a ke f i l l i n g l a y e r, l e a v i n g s p a c e s b e t w e e n e a c h d o l l o p. Using a but ter knife, swirl the dollops into the cream cheese cheese f illing in circular motions to create a marbled pat tern.

8 B a ke f o r 3 0 m i n s o r u n t i l a s ke w e r i n s e r t e d i n t o centre comes out clean.

9 C o o l c o m p l e t e l y b e f o r e s l i c i n g i n t o d e s i r e d s i z e s .

• For a vibrant red, add more food colouring as the colour will dar ken w hile baking. 45

MANGO

GRAPEFRUIT Bernice

PREP + COOK TIME: 1HR 30MINS

SAGO

Chung

S E R V E S : 4

E A S E : � O O

C O S T : � O O

I was fir st introduced to this as child w hen I tried a bottled ver sion in Hong Kong. It had always been a family favourite so I was keen to rec reate it w hen I was back home in Australia. With the help of a few eager taste-tester s, it’s now our go to desser t for the summer time .

I N G R E D I E N TS

METHOD

½ cup sago pear ls

1 A d d s a g o t o 1L b o i l i n g w a t e r i n a l a r g e s a u c e p a n

1 (500g) packet frozen mango cup milk cup coconut milk ½ grapefr uit, peeled and segmented into 1cm pieces

a n d s i m m e r f o r 10 m i n s o n m e d i u m h e a t . R e m o v e f r o m t h e h e a t , c o v e r a n d s e t a s i d e f o r 10 m i n s , o r u n t i l a l l t h e p e a r l s a r e t r a n s l u c e n t . D r a i n a n d r i n s e u n d e r c o l d w a t e r. S e t a s i d e .

2 B l e n d m a n g o, m i l k a n d c o c o n u t m i l k u n t i l s m o o t h . Tr a n s f e r t o a l a r g e b o w l a n d s t i r t h r o u g h t h e grapefruit and sago pearls. Refrigerate for at least a n h o u r.

3 To s e r v e , d i v i d e b e t w e e n f o u r b o w l s a n d t o p with a driz zle of coconut milk, mango and grapefruit pieces.

TIPS • Use fresh mango if it is in season. • Add a simple sugar syr up to sweeten to taste, by dissolving 3 tbsp of s ugar in ½ cup water. Gradually add to the mango and milk mixture until desired sweetness is reached. 47

S O F T M AT C H A C O O K I E S W I T H C H O C O L AT E G ra c e

Yo o n

PREP + COOK TIME: 2 HRS MAKES: 25 EASE: ��O COST: ��O I made these cookies for the fir st time w hen I had a bake and catch up day with my friends. We all had a par t in it – from making the batter to actually for ming the cookies. While they sat in the oven making the house smell delicious, we sat around playing board games waiting for the treats. They were such a success that almost all were gone before they were completely cool.

I N G R E D I E N TS

METHOD

100g unsalted butter, at room temperature

1 P r e h e a t o v e n t o 170 ° C . L i n e a l a r g e b a k i n g s h e e t

¼ cup brown sugar, tightly packed

2 C r e a m b u t t e r i n a l a r g e b o w l w i t h e l e c t r i c b e a t e r s

1 egg, beaten 1¼ cup plain flour 2 tbsp matcha powder ½ tsp baking powder ½ tsp vanilla extract ½ cup fillings (w hite chocolate chips, milk chocolate chips, cranber ries and almonds recommended)

w i t h b a k i n g p a p e r.

o r a w h i s k , t h e n g r a d u a l l y a d d b r o w n s u g a r until combined.

3 A d d t h e b e a t e n e g g i n t o t h e m i x t u r e l i t t l e b y l i t t l e , m i x i n g i n b e t w e e n a d d i t i o n s u n t i l c o m b i n e d .

4 S i f t i n f l o u r, m a t c h a p o w d e r a n d b a k i n g p o w d e r and mix with a spatula until a dough is formed. Wrap in cling wrap and cool in fridge for about 1 hour until just pliable.

5 D i v i d e t h e d o u g h i n t o 2 t b s p b a l l s (a p p r ox i m a t e l y 2 5 e q u a l p i e c e s).

6 F l a t t e n o u t e a c h p i e c e o f d o u g h i n t o a c i r c l e a n d p l a c e 3 - 4 c h o c o l a t e c h i p s (a r o u n d ½ t s p f i l l i n g) i n t h e c e n t r e a n d r o l l i n t o a s m a l l b a l l .

7 P u s h d o w n o n t h e b a l l t o f l a t t e n s l i g h t l y t o a

TIPS • The cookies themselves are not that sweet on their own - the chocolate filling provides the sweetness.

d i a m e t e r o f a p p r ox i m a t e l y 3 c m a n d a t h i c k n e s s of 0.5cm.

8 B a ke f o r 10 -12 m i n s .

• If you’ re not a big sweet tooth, skip the fillings, or fill with nuts or dried fr uits. • Substitute brown sugar for caster sugar for a more cakey texture. 49

BROWNIES Vicky

Chen

P R E P + C O O K T I M E : 1 H R S E R V E S : 8 E A S E : � O O C O S T : � O O In high s chool, my best friends and I had a brownies bake-of f. I went straight to my local Woolies to buy all the ingredients to bake the best ooey-gooey brownies that they’d ever tasted. The next day, I went to school with two boxes only to find that my friends had used boxed brownie mix instead of fresh ingredients. Needless to say I won the competition and I haven’ t let them forget about it since!

I N G R E D I E N TS

METHOD

250g butter

1 P r e h e a t o v e n t o 18 0 º C . L i n e a 2 0 c m x 2 0 c m

1¼ cups caster sugar 4 eggs 1½ cups plain flour ¾ cup cocoa powder 1 tsp vanilla extract 1 tbsp Nutella

s q u a r e p a n w i t h b a k i n g p a p e r.

2 M e l t b u t t e r o v e r m e d i u m h e a t i n a s m a l l s a u c e p a n . R e m o v e f r o m h e a t a n d s t i r i n s u g a r.

3 A d d i n e g g s o n e a t a t i m e m a k i n g s u r e t o s t i r a f t e r e a c h a d d i t i o n . Yo u s h o u l d h a v e a t h i c k glossy mix ture.

4 S i f t f l o u r a n d c o c o a p o w d e r s l o w l y i n t o t h e mix ture, stirring to combine.

5 S t i r i n t h e v a n i l l a ex t r a c t a n d N u t e l l a . 6 P o u r i n t o t h e p a n a n d b a ke f o r 3 0 - 4 0 m i n s . Cool and cut into squares to ser ve.

TIPS Best ser ved war m with a side of vanilla ice-cream!

MEET

THE

TEAM

Boeeâ&#x20AC;&#x201A; Yi p Ph oto gr apher

J e a n n e Ya n g Photographer

Clinto n Chan Edit or

S i e rra L a i Editor

Gr ac e Yoon Edit or

B e rn i c e C h u n g Coordinator 52

Ros hini Pal ani Marketi ng/ Ev ent s

C h ri s t i n e C h e n Marketing/Events

Ros aly n D anusaput r a Grap hic Des igner

P u e n Ye u n g Graphic Designer

SPECIAL

THANKS

SUPPORTED

Anna Giovanaki Student Engagement Coordinator

Adrian Turner Graphic Designer

Sharon Dowsett Mar keting Production Coordinator

Mitch McBurnie Member ship and Communications Manager

Carla Zuniga Communications Coordinator

James Yau Deputy Director Student Ser vices

AC K N O W L E D G E M E N TS Michael Otto, Jared Lanuza and Edward Saxton Guest Chefs

Presented By

PERSONAL

THANKS

A massive thank you to all the Arc staf f, especially Anna, for their guidance and endless suppor t. Thank you to my wonderful team â&#x20AC;&#x201C; you are a joy to be with and I am eter nally grateful for your hard wor k. Finally, thank you to my family for the wonderful food on the table, especially my grandmother s for showing me how to love through food.

For more information about The Student Cookbook, please visit: arc.unsw.edu.au/cookbook

2018 ÂŠ Arc @ UNSW Limited. Reproduction in w hole or par t is not per mitted without the written per mission of the Chair. 54