The Australian Hearing Cookbook 2014

THE 2014 AUSTRALIAN HEARING

COOKBOOK

Welcome Welcome to the inaugural Australian Hearing Cookbook. The origin of this book started with our recent diversity study and what it evolved into is something that I am proud to be associated with.

The results of the study confirmed that Australian Hearing has a dynamic workforce from a diverse range of countries and backgrounds. It highlighted that that we are a place where all cultures are respected and welcomed, (for a snapshot of what we found out, take a look at the next page).

So after finding out where you’re from and what you like to eat, we put the call out asking for you to send in a favourite recipe that best represents your culture. And what we received is a true reflection of who we are at Australian Hearing. It is this diversity that makes us such a wonderful organisation.

From tabouli, Yorkshire puddings, NZ lolly cake, biryani, rizogalo, empanadas and mango kulfi, we’ve got it all. Some of the more than 50 recipes you’ll read haven’t even been shared outside of families before. To have my own shoulder of lamb included alongside my colleagues is a privilege.

You’ll also find out what our Ambassador, Troy Cassar-Daley’s favourite pasta recipe is. And I’m sure you’ll have a culinary winner when you test out 2013 My Kitchen Rules winners and Australian Hearing Hervey Bay friends Steph and Dan’s inclusion.

Thank you to all our budding MasterChefs who shared a recipe. We are all so different and it’s wonderful that your recipes reflect that.

Let’s revel in our diversity and cook from the Australian Hearing Cookbook, and our heart.

I hope you enjoy making your way through the many delicious recipes, I know I will!

Happy cooking,

We Were born in

5

The diversity of our workforce is heavily displayed in the countries of our parent’s birth, with 62 different countries represented.

DIFFERENT COUNTRIES

From Tagalog to Italian, to German, Greek and Arabic we speak

59

2%

LANGUAGES Nei Ho

Xin chào

Olá

Aloha Goddag

Bonjour

Guten Tag

28%

of our staff identify as Aboriginal and Torres Strait Islander

Hello

of us were born in countries other than Australia

But it’s our choice of cuisine that shows our real diversity!

As a collective, our stand out favourite meal is Italian, followed by Thai, with Indian, Chinese, Japanese, Greek and Mexican also being on our favouite menu.

Part one

SAVOURY

Nan’s fried rice Ingredients • • • • • •

½ cup frozen peas 3 green onions sliced 1 carrot grated 3 rashes of bacon chopped ½ red capsicum chopped 2 eggs

• • •

1 cup cooked and cooled white rice Vegetable oil 2 tablespoons soy sauce

Method 1. Beat the eggs in a bowl. Heat oil in a large pan or wok and add eggs once heated. Swirl eggs over base to cover and create an omlette. Cook for two minutes, turn over and cook for a further two minutes or until cooked. Remove from pan and cut into small pieces.

Add in green onions, peas and rice. Cook, stirring for around three to four minutes.

3. Add in egg and soy sauce. Stir until heated through.

4. Serve immediately.

2. Add bacon to pan and cook until lightly golden in colour.

Add carrot and capsicum, and cook for a further one minute.

Top TIP

If you want a little more protein, stir through a little cooked chicken to the final mix. You can also serve extra soy!

Belinda Bromham

Senior Communications Manager National Support Office “I remember my nan whipping this up for a quick meal for us kids when we were growing up.

It’s so simple, tasty and filling.

What I love about it though, is that it was made by a woman from Bolton, who married a Northern Irishman, and who ended up in Australia. I’m pretty sure there was no cooking with rice until she found herself influenced by the Asian cuisines so popular in her adopted home Down Under.”

Kangaroo Kebabs and Marinade Barbara Dowling-Casley Customer Service Officer Australian Hearing Geraldton “This menu was created by a close friend of mine, Dale Tilbrook, a Noongar lady from the Swan River Area of Western Australia. Dale runs a successful Art & Craft business as well as Artist in residence workshops, she has a very busy tourist venture called “Maalinup Aboriginal Gallery” which is interpreted as “Place of the Swan”.

Ingredients

Kangaroo Kebabs

• ½ teaspoon Pepperberries • 12 desert raisins (dried bush tomatoes) • 1 ½ teaspoons wattleseed • ¾ teaspoon mountain pepperleaf • 1 tomato – peeled and deseeded • 1 ½ teaspoons saltbush flakes • Sea salt to taste • 500g premium kangaroo – diced

Sweet potato patties

• Marinade mix from Kangaroo Kebabs recipe • 3 or 4 medium sized white and pink sweet potatoes – skin on • 1 tablespoon flour • 1 egg – beaten • 1 tablespoon chopped parsley • 2 spring onions chopped • Bread crumbs • 1 dessert spoon saltbush flakes

Method Kangaroo Kebabs

1. Pound pepperberries desert raisins and tomato in mortar and pestle.

2. Once grounded, stir in pepperleaf, wattleseed and saltbush flakes.

3. Place the diced kangaroo on kebab sticks.

4. Smoother kangaroo kebabs with marinade.

5. Serve with eucalyptus butter (Recipe overleaf).

Sweet potato patties

1. Bake sweet potatoes in the oven until soft.

2. When cooled, skin and mash.

3. Mix in flour, parsley, egg and spring onions.

4. Form patties and roll in mix of breadcrumbs and saltbush flakes.

5. Leave to rest in fridge for 30 minutes before cooking in frypan or BBQ.

Eucalyptus butter

1 tablespoon softened butter 2 drops Blue Gum Eucalyptus Oil

Shoulder of Lamb (bone in) Bill Davidson

Managing Director “A wee Scottish/Mediterranean recipe for you. Please pull it apart!”

Ingredients • 1.2-2.4 kilogram Lamb Shoulder – Bone in and Free Range • Cloves of garlic sliced into slivers • Preserved lemon * • Dried rosemary • Salt • Pepper * Preserved lemon Can be replaced with fresh lemon

Method 1. Pierce lamb with knife and insert fresh sliced garlic slivers into piercing 2. Rub all over with olive oil 3. Mix dried rosemary, salt, pepper and rub all over lamb 4. Take one quarter preserved lemon, wash in cold water.

Remove flesh from skin and chop skin. Rub over lamb

5. Place lamb in a deep baking tray and cover with foil 6. Bake in oven at 130C for four hours, remove and when cooled place in fridge overnight 7. Return lamb to oven at 110C for three hours.

Most Magnificent Yorkshire Puddings Ingredients • • • •

140g plain flour (this is about 200ml/7fl oz) 4 eggs (200ml/7fl oz) 200ml milk sunflower oil, for cooking

Method 1. Heat oven to 230C/fan 210C/ gas.

2. Drizzle a little sunflower oil evenly into 2 x 4-hole Yorkshire pudding tins or a 12-hole nonstick muffin tin and place in the oven to heat through.

3. To make the batter, tip 140g plain flour into a bowl and beat in four eggs until smooth.

Gradually add 200ml milk and carry on beating until the mix is completely lump-free. Season with salt and pepper.

Top TIP

4. Pour the batter into a jug, then remove the hot tins from the oven. Carefully and evenly pour the batter into the holes. Place the tins back in the oven and leave undisturbed for 20-25 mins until the puddings have puffed up and browned. Serve immediately.

5. You can now cool them and freeze for up to one month.

The secret to getting beautifully puffed up Yorkshires is to have the fat sizzling hot – and don’t open the over door whilst they’re cooking!

Camille Bentley

National PR & Communications Manager National Support Office “Today, Yorkshire Puddings are generally served with a traditional roast dinner, but originally, they were served as a starter, as a way to fill a person up when there was a shortage of meat.

Taking only a few minutes to make, they have also been adapted to make other filling meals such as Toad in the Hole and Yorkshire Puddings and Onion Gravy.

I refer to it as the best Yorkshire Pudding recipe ever!”

Belgian Fricassee (vol-au-vent)

Bram Van Dun

Senior Research Electrophysiologist NAL “This delicious, creamy chicken fricassee is a classic Belgian recipe. My grandmother used to make this regularly for Sundays and other festive occasions.

Often served as a starter, but it is great as a main course as well, accompanied by fries and a little pastry basket to put the stew in.

Freezes well.

Its Flemish name is “Koninginnenhapje”, which could be translated as Queen’s Nibble... nice, isn’t it?”

Ingredients

Method

• 500g chicken breasts or 1 whole roasting chicken • 250g minced meat (preferably a mix of minced pork and beef or veal, seasoned with salt and pepper) • 250g small mushrooms, cut into halves • 150g ham, cut into small dices • 1 litre chicken stock • 100g butter • 100g plain flour • 100g Gouda cheese, grated (gruyere or emmental is fine too) • 1 egg yolk • 1 lemon, juice of, only

1. Cook the chicken breasts or the chicken in the chicken stock, until tender (breasts should take about 30 minutes, a whole chicken 45 minutes or more). Drain, but keep the stock. Let the chicken cool down a bit.

2. In the meanwhile, make tiny meatballs (max. 1 cm across) from the minced meat. Cook the meatballs in chicken stock or water until they are done -- this usually takes just a few minutes, the meatballs will drift to the top when ready. Drain them as well.

3. Make a “blonde” sauce: melt most of the butter in a medium sized pot (don’t let it become brown), add flour and mix well. Keep the pot on medium heat. Then, very gradually, add splashes (think 2-3 tablespoons) of chicken stock to this mixture. Each time you added some stock, stir very well so that the mixture doesn’t become lumpy. You can start adding increasing amounts of stock when your sauce becomes liquidish. Make a sauce that is somewhat thicker than cream; you will probably use most of your chicken stock in this process. This is fine.

4. Quickly add the raw egg yolk, the lemon juice and the grated cheese to your sauce.

Top TIP You can eat the Vol-Au-Vent as it is, with fries, potatoes or rice; you can also pour it in Vol-Au-Vent shells (puff pastry) or even make a chicken fricassee pie (in a puff pastry pie shell).

5. In a large pot, melt the remaining lump of butter and add the mushrooms. Stir-fry the mushrooms on medium heat until they start to “sweat” (release their juices). Season with salt and pepper.

6. Add the sauce and the ham dices to the mushrooms. Add the meatballs as well. Put on low heat.

7. With your hands or a knife, pull apart the chicken and make bitesized pieces (about 1 inch long, 1/2 inch across, or smaller). Add the chicken pieces to your mixture as well.

Emily’s Family Chicken Casserole Ingredients • • • • •

One whole BBQ Chicken A packet of Cream of Chicken Soup One tub of light sour cream A small tin of sweet corn One bunch of shallots (ends finely chopped)

Emily Tutt

Marketing Coordinator National Support Office “This chicken casserole is a family favourite in the Tutt house.”

• • •

10 thinly slices of prosciutto One packet of plain potato chips (I recommend the Red Rock brand) A handful of grated tasty cheese

Method 1. Turn the oven on to 180°C and line a tray pan with baking paper and separate the prosciutto on to the tray.

2. Put the prosciutto in the oven for eight minutes (or until slightly crispy) – be careful to not over cook.

3. Meanwhile, in a casserole dish combine the chicken soup, sour cream, sweet corn and finely chopped shallots with a wooden spoon.

4. Tear the BBQ chicken into bite size shreds and add to the casserole dish.

5. Once cooled, tear apart the prosciutto and add to the casserole mix.

8. Add the chip/cheese concoction to the top of the casserole dish.

6. Open the end of the chip packet to let the aid out and with a mallet, crunch the chips (remember to keep the bag closed because otherwise it will go everywhere!).

9. Place the whole dish into the oven for 30 minutes.

7. Then add the handful of tasty cheese (or more if you like) to the chip bag and shake (shake as much as you can because you need to burn all the calories that you can before you eat this).

10. Enjoy with rice!

Top TIP Another option instead of a casserole is to add to vol-au-vent cases and put in the oven for 20 minutes.

Olivier Salad

Eugene Mougerman

Adult Specialist Australian Hearing Melbourne, Caulfield

Ingredients • • • • •

5 potatoes 3 carrots 4 hard-boiled eggs 1 onion 250 g Chicken or Veal Pariser (or shredded roasted chicken)

• • • • •

1 can green peas 1 Granny Smith apple peeled 4 dill pickles 4-5 tsp mayonnaise (pref made in USA) Salt

Method 1. Boil potatoes and carrots in skin, cool them down and peel 2. Boil eggs.

3. Chop potatoes, carrots, eggs, onion, Pariser, pickles and apple into small squares.

4. Add green peas and salt.

Top TIP If you want your salad a little tender, mix 2/3 part of mayonnaise with 1/3 part of sour cream. You can also add a bit of dill and a bit of pepper.

5. Stir mayonnaise only for the part of salad you are going to eat (it will be kept better without it).

6. Mix the salad and refrigerate for 1 hour before serving.

“Here is a traditional Russian “Olivier” Salad recipe. It is a must for a New year Party!.”

Zucchini Slice Jacinta Gerin

Manager Australian Hearing Dandenong “Fond childhood memories of summer nights with zucchini slice at a friend’s house led me to try to find a good recipe that I could make myself (we were so “Aussie” in my house growing up that it was always the standard meat and three veg for dinner).

Ingredients • • • • • • •

5 eggs 1 cup self raising flour (sifted) 375g zucchini (grated) 1 large onion (finely chopped) 200g bacon (chopped) 1 cup grated cheese 50 ml vegetable oil

This recipe is now my family’s favourite and is always requested for picnics, class parties at school, athletics days and regularly for dinner at home.”

Method 1. Preheat oven to 180°C. Line a 30cm x 20cm lamington pan with greaseproof paper.

4. Add the flour and stir with a wooden spoon until smooth.

2. Cook onion and bacon in a small pan for a few minutes until onion is soft, leave to cool.

5. Add zucchini, onion, bacon, cheese, and oil. Stir until well combined then pour the mix in to the prepared pan.

3. Whisk the eggs together in a large bowl.

6. Bake for 30 minutes or until cooked through.

Seafood Chowder with a taste of curry Jacquie Bell

Manager Australian Hearing Perth and Albany “I love this recipe. It is easy and a great meal for entertaining friends or unexpected visitors.

I usually leave it simmering and throw in seafood at the last minute.”

Ingredients • • • • • • • • • • •

Method

Top TIP This recipe can be versatile. Add whatever spices you want before the milk. You can also increase the amount of ingredients to accommodate the number of guests.

1 tablespoon of butter 1 large onion - chopped 4 large potatoes – cubed Curry powder – one teaspoon to one tablespoon, depending on taste 1 teaspoon Rosemary ground 1 teaspoon cumin powder 3 sliced carrots 3 sliced stalks of celery 1 Small can of creamed corn Milk – enough to cover mixture 750g of seafood marinara or whatever you want

1. Melt butter over low heat in a large heavy based pot.

6. Add carrots and celery, creamed corn and cover with milk.

2. Add chopped onion and sauté.

7. Simmer until potatoes are cooked, usually about 45 mins.

3. Added chopped potatoes, mix in onion mixture.

4. Add curry and spices and mix.

5. Increase heat to medium-low but stir often as it can stick.

8. Mash vegetables slightly but leave mixture chunky.

9. Throw in seafood mixture and cook for about 10 minutes.

10. Add crusty bread to side and you have hearty tasty chowder.

Snake Bread

France collides with a lollie shop James Cantrill

Specialist clinician Australian Hearing Tamworth “This is a recipe from our extended family, the origins of which are lost in the mists of time. But that said, if one has the courage and the stomach, the following gastronomic masterpiece can transport one to the days of your youth and then simultaneously to the French country side with one bite.

One must enter into the spirit of France to create this masterpiece. So having donned your beret and opened a suitable wine (passion pop or perhaps a beaujolais?)”

Ingredients • • •

One crusty baguette A suitable brie or camembert A packet of ‘snakes alive’ jelly snakes or similar.

Method 1. Pre-heat oven to 150 degrees.

2. Remove the required amount of bread from the baguette.

3. Cut the cheese into rough chunks and stuff into the loaf.

4. Eat the remaining cheese to check if it is OK, hence the wine.

5. Roll the nice soft bits of left over bread into little balls and eat them as well.

6. Place on an oven proof tray and gently heat the baguette and cheese for 10 minutes or so.

7. Roughly chop the snakes and insert into the softened cheese, cut off suitable chunks and hey presto, magnifique!.

Top TIP As a variation you may want to try melting the snakes as well as the cheese, this is an art in itself and shouldn’t be tried by amateurs (imagine scenes of bubbling cheese and a car wreck of snakes colours blending into each other, non non!)

Using jelly babies instead of snakes is right out! Don’t do it! 3 star Michelin chefs have tried using ‘killers pythons’ without success up to this point.

Bonne chance!

Roast tomato and proscuitto salad Jen Luff

General Manager, Central NSW “I have been making this salad for years and I will keep making it for years to come. I borrowed it from one of my best friends who borrowed it from “my best days ever ”….who looks to have borrowed it from Marie Claire!

I make it as a quick dinner through the week or as an entrée when I want something that tastes great but is a minimum of fuss. With summer approaching and the basil growing in the garden I can almost taste it now!

To me this is all about having something that tastes great and is pretty straight forward to let you kick back and relax with family and friends.”

Top TIP

Method

The tomatoes and prosciutto can be cooked a couple of hours prior to serving, as can the asparagus.

1. Place proscuitto and tomatoes, cut side up, on a baking dish with olive oil and pepper.

2. Bake at 180°C for 25 minutes or until proscuitto is crisp and tomatoes are fairly soft.

Ingredients Salad

• 12 Slices proscuitto • 6 roma tomatoes halved (or a punnet of cherry tomatoes) • Olive oil • cracked pepper • 200g (6.5 ounces) baby spinach leaves • 200g (6.5 ounces) fresh asparagus blanched • 1/2 cup parmesan cheese shavings Dressing

• • • •

2 tablespoons of olive oil 2 tablespoons of lemon juice 1/4 cup shredded basil 2 teaspoons brown sugar

3. Arrange spinach leaves and asparagus on platter – top with tomatoes, proscuitto and parmesan.

4. Combine all dressing ingredients and pour over salad.

Brenda’s Egg & Gherkin dip Julie White

Ingredients

“This is my family’s favourite dip recipe. My late mum Brenda first made this recipe over 40 years ago, now it is something I often make for get-togethers.

• • • • • • • • •

Customer Service Officer Australian Hearing Port Macquarie

A deliciously different dip that’s worth the effort. This dip can be made the day before, refrigerate until approximately 15 minutes or so before needed.”

2 tsp sugar 2 tsp plain flour 2 tsp margarine 1 1/2 tbs white vinegar 1 egg lightly beaten 2 egg hard-boiled finely chopped 1/2 cups cream 125g cream cheese 3 gherkin finely chopped or grated • 1 onion small grated

Method 1. In a saucepan, place sugar, flour, margarine, vinegar, lightly beaten egg and cream.

2. Cook on low heat until mixture boils and thickens, stirring constantly.

3. Remove from heat, add hard boiled eggs, cream cheese, onion and gherkins. Mix well and refrigerate.

Carbonara Kylie Sheedy Customer Service Officer Australian Hearing Toowoomba “This family favourite is so simple that even the husbands can do it! I guarantee that plates will be empty and the family will be asking for more (well that’s what happens in my house anyway).

This is the one recipe I use most after a long day at work, it doesn’t take long and tastes just like a restaurant meal. It is also my husband‘s absolute favourite.

I hope you enjoy it as much as he does.”

Ingredients • • • • • •

•

1 tablespoon butter 8 medium mushrooms, sliced 1 small brown onion 3 rashers of bacon, diced 1 teaspoon of crushed garlic 400ml thickened cream (or for a healthier alternative, substitute with a tub of Philadelphia cream for cooking) Freshly grated Parmesan cheese to serve

Method 1. In a large fry pan, melt butter, add mushrooms and onion and sauté until golden brown.

2. Add bacon and sauté until cooked through.

3. Add garlic and cream and bring to the boil, reduce heat and simmer, stirring regularly until cream is a golden colour and thickens a little.

4. Stir through cooked fettuccini (Fresh pasta is best) and serve with a sprinkle of fresh grated Parmesan cheese.

Basil Pesto Spaghetti Kerry Brown

Customer Service Officer Australian Hearing Penrith “I don’t use recipes at all, I just make it up as I go along – some you win and some you lose. This was a winner, everyone loved it and I have been making it for years. You can add things to it or take things out. It is simple and easy and yum!”

Method 1. Boil water for spaghetti with a pinch of salt.

2. Gently fry the onion, capsicum and zucchini and garlic – if using bacon, cook this first until a bit crispy then add these vegies.

Ingredients • • • • • • • • • •

¾ pkt of thin spaghetti 1 large onion finely chopped 1 red capsicum finely chopped 1 large zucchini finely chopped ½ punnet of small cherry tomatoes 3 rashers of bacon finely chopped (optional) ½ tspn crushed garlic 5 button mushrooms 3 large tablespoons of basil pesto (more or less to taste) Parmesan Cheese

3. Drain the spaghetti and mix through the vegies and add mushrooms and cherry tomatoes on a low heat. Add the basil pesto until spaghetti coated.

4. Serve with crispy garlic bread, Parmesan cheese and fresh salad.

Nachos Kelly Stroud

Paediatric audiologist Australian Hearing Logan “The favourite recipe in our house hold is our specialty Nachos.”

Ingredients • • • • • • • •

1 bag corn chips Sour cream 1 can refried beans Taco seasoning Grated cheese Avocado 500g Lean mince HEAPS of diced vegetables – we usually use onion, mushrooms, cauliflower, capsicum, zucchini, carrot

Method 1. Steam the mince in electric frypan (“browning” meat is now frowned upon because it produces harmful by products, so we put the mine in the pan on a low heat and put the lid on. No need to add water, nor any oil).

2. Once the mince is almost cooked through, add the refried beans, taco seasoning and all the vegetables (my hubby is on a health kick so we add HEAPS of veges!).

3. Stir it all well and leave it to cook through thoroughly on a low heat – stirring regularly.

4. When you are ready to eat spread the corn chips out on a flat dish, sprinkle with grated cheese and put into a hot oven until the cheese is melted.

5. Finally, dish up corn chips onto everyone’s plate, top with the mince/bean/vege mix, dollop on some sour cream and garnish with avocado. Mmm mmm!

Teager Monday Night Chilli Lisa Teager

Relationship Marketing Manager National Support Office “When we lived at my in-laws, we had chilli every Monday night. It was quick, easy and taught me how to eat spice on a regular basis, now I can eat it without a large glass of water!”

Ingredients • Packet of beef mince • Half a capsicum (doesn’t matter which colour), roughly chopped • 1 roughly chopped brown onion • 1 tin of chopped tomatoes • 1 tin of kidney beans • Packet of chilli mix • 2 x tablespoons of tomato paste

Method 1. Brown the onion until slightly soft.

2. Add the mince and brown it.

3. Throw in the tins of tomatoes and kidney beans.

4. Stir in the chilli mix and add tomato paste.

5. Chuck the capsicum in Let it simmer for as long as you like (usually for as long as it takes to cook the rice or spaghetti), remember the longer you simmer, the hotter it will be 6. Serve with rice or spaghetti, throw on grated cheese and sour cream if desired 7. Enjoy!

Chicken in Beetroot Sauce Ingredients

Method

National Facilities Manager National Support Office

•

“This recipe is an oldie but goldie when I used the recipe of revered chef Keith Floyd…think he liked his red wine more than cooking though!!

• • • • •

1. Season the chicken and sauté gently in butter for about 4 minutes on each side. Keep warm and covered.

Liz Rogers

This is a stunning dish and always causes surprised looks and uncertainty when placed in front of friends for the first time BUT once tasted, never forgotten and always enjoyed and clean plates!!

This dish is not for the faint hearted.”

• •

4 small chicken breasts – boned and skinned Salt & pepper Butter 1 shallot – finely chopped 1 glass of dry white wine 1 medium beetroot – cooked and pureed with its own weight in butter 150ml (5fl.oz) double cream Fresh Chervil and julienne strips of cooked beetroot to garnish

2. Boil the chopped shallot in the wine until almost reduced to nothing. Now stir in the beetroot butter into the remaining wine and shallot until melted.

3. Add the cream until you have a smooth consistency and a bright purple sauce. Remove from the heat and keep warm.

4. There should be a little juice from the chicken that has been resting: pour this into the sauce.

5. Slice each breast into thin scallops and reconstruct into its original shape.

6. Pour a little sauce on to each plate, lay the chicken on top of the sauce and decorate with strips of beetroot and chervil.

Beef and Guinness Stew Louise Humphreys

Method

“Beef and Guinness stew is a staple in my house, I practically grew up eating it thanks to my Irish upbringing!”

1. Place flour and salt and pepper in a snap-lock bag. Add steak and shake to coat. Heat 2 tablespoons oil in a saucepan over medium heat. Cook steak, in batches, for 3 minutes or until browned. Transfer to a plate.

Head of Marketing National Support Office

Ingredients • 2 tablespoons plain flour • 800g chuck steak, trimmed, cut into 3cm pieces • 1/4 cup olive oil • 2 sticks celery, chopped • 1 brown onion, chopped • 1 carrot, peeled, chopped • 200g Swiss brown mushrooms, chopped • 2 tablespoons tomato paste • 1 cup Guinness beer • 2 cups Campbell’s Real Beef Stock • 2 bay leaves • 1/2 cup flat-leaf parsley leaves, finely chopped • mashed potato, to serve

2. Heat remaining oil in saucepan over medium heat. Add celery, onion, carrot and mushrooms.

Cook, stirring, for 5 minutes or until tender. Add tomato paste.

Cook, stirring, for 2 minutes.

3. Gradually stir in Guinness. Add stock and bay leaves. Bring to the boil. Reduce heat to medium-low. Return steak and any juices to pan. Cover and simmer for 1 hour 4. Remove lid. Simmer, uncovered, for 30 minutes or until steak is tender. Remove bay leaves. Stir in parsley. Season with salt and pepper. Spoon mashed potato into shallow bowls. Spoon over stew and serve.

Jerk Prawns with Corn and Pineapple Salad

Ingredients (Serves 4) • 20 large fresh raw prawns peeled and deveined • ¼ pineapple, diced into small pieces • 1tsp allspice • 1 Lebanese cucumber, diced into small pieces • 2 teaspoon ground coriander • 2 teaspoon ground cumin • Juice of 1 lemon • 2 tablespoons of dry roasted almonds chopped

Lynne Flounders

Manager Australian Hearing Adelaide “This recipe is from Sprout, where the Adelaide team went for our team building day and did a cooking class, this is one of the dishes we made.”

• 1 long red chilli, seeds removed (your preference for heat of dish), sliced as thinly as possible • 2 teaspoon onion powder • 3 spring onions , diced finely 1/8 teaspoon chilli powder • Small handful of coriander leaves • 1 tablespoon canola oil • 2 cobs of corn

Method 1. Combine pineapple, cucumber, chilli, lemon juice, spring onions. Peel the husks and silk away from the corn cobs, then slice all the corn kernels from the cob, set aside corn kernels until prawns are cooked.

2. Combine all spices into a large bowl, add the prawns and toss them around the dry mixture.

3. Heat a heavy based pan over medium heat. Add the canola oil and then place prawns into

the pan. Cook for 1-2 minutes and turn over cook for a further 1 -2 minutes until just cooked through.

4. Remove prawns from pan and set aside. Add corn to the same pan and fry for 1 -2 minutes in residue from prawns til tender.

Stir corn through salad. Stir prawns through salad, decorate with coriander leaves and sprinkle with chopped almonds.

5. Serve and enjoy!

Potato Bake Meryl Emmett

Customer Service Officer/Clinical Assistant Australian Hearing Nowra “Whenever I have family over, they now expect this to be served.

It suits everyone’s taste and you can have as much, or as little of you like.”

Method 1. In a large pan, bring potato and pumpkin to the boil. For the last 3 mins add broccoli. Drain and set aside.

2. Using same pan, sweat off onion and garlic.

3. Mix cream and French onion soup mix using a jar with lid and shake well, make sure no soup mix is stuck on the bottom.

4. Return potato, pumpkin and broccoli to pan with garlic and onion, gently mix through.

Top TIP

Ingredients (Serves 10) • • • • • • • •

20 Large potatoes peeled and diced into chunks Whole small pumpkin – peeled and diced (Qld blue is best) 2 heads of broccoli - use flowerets only 1 large onion diced fined 2 cloves garlic 600ml cream 1 packet French onion soup (you can add extra if desired) Cheese – as much as you like.

5. Pour over cream mix and gently mix, add some cheese.

6. Transfer to deep dish (large) and add more cheese over the top.

At this point you can add paprika if desired.

7. Put in a hot oven for 10 mins, until cheese has melted.

8. Serve with several diverse salads.

I also have a leg of lamb and garlic bread with this dish, so that everyone has options.

The modern Aussie lamb Barbecued marinated lamb with green olive mayonnaise

Ingredients • • • • •

1 tablespoon paprika 5 garlic cloves, crushed 1 large lemon, juiced 1/4 cup olive oil 1.5kg boned lamb leg, butterflied • olive oil cooking spray

Green olive mayonnaise

• 3/4 cup whole-egg mayonnaise • 1/2 cup stuffed green olives, chopped • 1 teaspoon paprika • 1/2 small lemon, juiced

Melissa Spindler

HR Business Partner National Support Office “I have many memories of backyard barbeques. Kids running around, Dads burning the sausages on the BBQ. This is well loved, super easy recipe for entertaining friends and family. Serve with a platter of barbequed vegetables – perfect!”

Method 1. Combine garlic, paprika, 2 tablespoons lemon juice and oil in a large, shallow ceramic dish. Season both sides lamb with salt and pepper. Score lamb skin (this allows marinade to penetrate). Place lamb in marinade and turn to coat.

Cover and refrigerate for 3 hours. Remove from fridge 30 minutes before cooking.

2. Make green olive mayonnaise: Combine mayonnaise, olive, paprika and 1 tablespoon lemon juice in a bowl. Season with salt

and pepper. Mix well. Cover and refrigerate until ready to serve.

3. Spray a cold barbecue plate or grill with oil. Preheat on high heat. Reduce heat to mediumhigh. Barbecue lamb, skin side down, for 10 minutes. Turn and cook for 5 minutes. Reduce heat to medium-low. Cover lamb with barbecue hood. Barbecue for a further 15 minutes for medium or until cooked to your liking. Remove from heat. Cover loosely with foil. Set aside in a warm place for 10 minutes to

rest. Slice lamb thinly across the grain.

4. Serve lamb with green olive mayonnaise and barbequed vegetables.

Lamb in a Bag with Crunchy Potatoes & Salad Meredith Hodder

Executive Support, National Support Office “This recipe is a Hodder family staple”

Ingredients • • • • • • •

2kg leg of lamb 1 Large oven bag 1/3 cup lemon juice 1 tbspn Greek Oregano 1 tspn salt 4 whole garlic cloves 1 large onion quartered

Method 1. Pre heat the oven to 100°C 2. Pop the lamb in a baking dish and rub as much lemon as you can into the lamb 3. Open the oven bag and place the lamb in, tip the lemon juice out of the baking pan in too, sprinkle with oregano and salt, pop the onion and whole garlic cloves in the bag and seal.

4. Rinse the used oven dish and place the oven bag with the lamb in.

5. Place in oven for at least six hours. Carefully lift the lamb out of the baking pan and cut one corner of the oven bag over a saucepan to release juices, simmer until reduced by half.

6. Meanwhile wrap the lamb in foil cover with a clean tea towel, allow to rest while the sauce is reducing.

7. Serve the lamb, pan juices and potatoes with a garden salad.

Quick Crunchy Potatoes

1. Allow 1 dirty potato per person, peel and cut into even sized quarters.

2. Place in a large saucepan of salted boiling water for 10 mins, they should be half cooked.

3. Drain and place back in the saucepan, shake to mess up the edges.

4. Allow to cool in saucepan.

5. Line a baking dish with baking paper and tip in the potatoes, separate, spray with canola oil.

Meatloaf

Peta Rana

Hearing Health Promotions Officer Australian Hearing Mt Gravatt

Ingredients • 1 kg mince – beef, chicken, pork or lamb • 2 eggs • 1 onion diced • 1 carrot grated • 1 potato grated • 1 teaspoon garlic paste

• 1 teaspoon ginger paste • Herbs and spices of your choice (salt, pepper, dried chilli and mixed herbs are my favourites).

“This is my faithful recipe.

Meatloaf is like a great pair of jeans – dress it up or down – you can never get it wrong.”

Method 1. Pre heat oven to 200°C 2. Wipe casserole dish or cake tine with oil or spray oil or line with grease proof paper 3. Combine all ingredients together by hand and put it into the dish and place into the oven until cooked usually 50 mins or less if you use 500g, (while this is cooking you have plenty of time to do other jobs).

4. If you would like it crunchy on top sprinkle plain flour on top of the mince before you place it in the oven.

Top TIPs •

Meatloaf is great if you have teenagers in your house that graze anytime of the day.

Serving Suggestions

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It is a good extra when you have a guest (one extra easy dish).

1. Serve hot with vegetable of your choice and with gravy.

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If you use a ring cake tin – when placed in the centre of the table you can add steam vegetables in the centre as an attractive presentation.

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You can grate more vegetable into the mixture – it is a great way of camouflaging the vegies into the meal without the children knowing.

2. Serve cold with a salad or make sandwiches.

3. Leftovers make a good topping for pizzas.

Authentic Lebanese Tabouli Ingredients

Priscilla Pisani

Hearing Health Promotions Officer Australian Hearing Liverpool/ Campbelltown “This is my beautiful mum’s healthy, traditional tabouli salad that incorporates our Lebanese culture in so many ways and reminds me why I love returning home to such delicious and wholesome food!”

• 4 bunches of flat leaf parsley chopped finely • 1 bunch of fresh green mint chopped finely • 5 medium sized, firm tomatoes chopped, drained • 1 small white onion chopped finely

Method 1. Rinse all vegetables and let dry, especially the parsley and mint.

2. Cut stems off parsley then chop finely. Spread chopped parsley on paper towels and let rest for a few mins in order to get rid of the moisture. Parsley needs to be dry of moisture before adding it to the mixing bowl.

Top TIPs •

Ideally you want the juice in the salad to be mostly from the lemon juice and olive oil. Use only freshly-squeezed lemon juice.

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• 1/4 cup of fine burghul (fine cracked wheat #1) • 1/3 to 1/2 cup of quality olive oil • 1/2 cup of freshly squeezed lemon juice • 1/2 to 2/3 teaspoon of salt & pepper

Once mixed, Tabouli gets soggy fairly quickly, so it’s best if you mix it immediately before serving. Also be sure that when you add the chopped veggies to the mixing bowl, that they are dry of moisture and juice otherwise your salad turns soggy.

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3. Cut stems off mint, and finely chop the leaves. Lay them on a paper towel and let dry.

4. Chop tomatoes into small cubes of less than 1/2 in then place in strainer to rid them of the juice.

5. Finely chop onions.

Once ready to serve, add the lemon juice on top of the dry Burghul, add the olive oil, salt and pepper all over the ingredients and then mix lightly with a fork and avoid over-mixing so it doesn’t turn soggy.

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Serving Tabouli on lettuce or cabbage leaf looks great for presentation and is a perfect accompaniment to a BBQ or even just alongside hot chips. YUM!!

Shikdar’s Famous Biryani Shikdar Morshed IT Infrastructure Engineer National Support Office

Ingredients • Meat (Beef /Lamb/Chicken) 1 kg, small cubes with bones • Rice Kalizira/Basmati (Cook Separately) 1 kg washed and soaked for 30 minute.

• Onion 6 medium finely sliced/300g • Tomatoes 4 medium chopped 2½ cups/300g • Potatoes 3 medium peeled and halved/250g • Ginger chopped 3 tablespoon, chopped/2” piece/25gms • Garlic paste 2 tablespoon • Yogurt 1½ cup, whipped/200g • Ghee/Oil 1-1½ cups/175-250g • Shan Bombay Biryani Masala Mix • Salt 1 packet

Method 1. Fry the onions in hot ghee/ oil until golden. Add tomatoes and fry until the oil separates.

Add meat, garlic, ginger, potatoes, yogurt and Shan Bombay Biryani Mix. 2. Fry for 15 minutes. Add 1-2 cups of water and cook on low heat until the meat is tender.

Then increase heat and stir fry until oil separates from the gravy.

3. Separately: Fry chopped onions (100g) and garlic slices (5 cloves) in hot oil until golden. Add half cup of water, 1 teaspoon of ginger paste, 5 dried cloves, 2 small piece of whole cinnamon,

Top TIP •

4 cardamom, 6 black pepper, 1 teaspoon coriander powder, 1 teaspoon of cumin powder and 1 tablespoon of salt.

4. Mix for a minute or two. Then add soaked rice and stir for 5 minutes. Then add 7 cups of warm water, mix well and put in the rice cooker. Cook until the rice is more than half cooked. (if you don’t have these spices, see top tip).

5. Spread the cooked meat and curry over the rice in two layers.

Cover the pot and cook on low heat until the rice is fully cooked and tender. Mix before serving.

(If you don’t have these spices)

In 12 glasses of hot water add 2 tablespoons of Salt and the soaked rice. Boil until the rice is more than half cooked. Remove from heat and thoroughly drain the water.

Legendary Wigan Pie Ingredients Pastry tops

Pie filling

• 1 quantity of homemade rough puff pastry OR • a packet of fresh puff pastry • beaten egg to glaze the pies • This will make between 4 and 6 pies, depending on dish size and generosity of the cook.

• • • • • • •

Method 1. Start well in advance with making the filling and I make mine the day before if I can as this allows the flavours to develop. You want it to be quite cold by the time you assemble the pies. You will need a lidded casserole dish to make the filling in.

2. Put a glug of olive oil in a heavy casserole dish and add the onion and celery to soften but not too brown. Add the cubed skirt beef and fry until the beef is browned. Add the carrots and season.

500g skirt beef a glug of olive oil sea salt and black pepper 2 carrots peeled/sliced 1 onion chopped 1 stick celery chopped 1 bottle of dark ale (I used one brewed near to me from a local micro brewery) or use a dark ale or an Irish stout is good • 2 tsp cornflour + cold water 3. Add the bottle of ale and bring to a simmer on the hob. Put the lid on the casserole and put in the oven at 170°C fan for about an hour and a half, or until the meat is tender.

4. Remove the casserole from the oven and taste and add more seasoning if needed. If you want to thicken the gravy with some cornflour (about 2tsp) mixed with cold water. Leave the filling to cool.

5. When the filling is cool spoon into the individual greased edged pie dishes (be generous).

Simon Woods

Graphic Designer National Support Office “As the song goes.....

Wigan born, Wigan bred, strong int th’arm and thick int yed!.

My home town Wigan is a town renowned for a lot of things, such as its winning rugby team, and Yes, The Pie. Wigan has more pie shops per square mile than any other town in the UK and its the food I miss the most from home.”

6. Open the packet of puff pastry and roll it out on a floured board/ worktop. Pre heat the oven to bake the pies to 180°C fan.

7. Use an empty dish as a template guide for the pastry top. Cut out an oval using the dish and add this on top of the filling. Decorate the pies if you wish, Cut a hole in the top and brush with egg wash.

8. Bake the pies for about 30-40 minutes, depends how brown you like them. Serve with other veggies.

Puttanesca

Troy Cassar-Daley

Australian Hearing Ambassador

Ingredients • • • •

500g bucatini, linguine, spaghetti or similar 500g peeled tomatoes (fresh or tinned) 2 anchovy fillets (salted or in oil) 100g good quality olives, rinsed.

The recipe calls for Gaeta olives, which of course can be green or black, but I have only ever seen this dish prepared with black olives. You can leave them whole or stone them and roughly chop. I prefer half and half.

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•

• • •

50g capers, rinsed and roughly chopped. The recipe doesn’t stipulate salted or in brine. I prefer the salted variety 100g olive oil. This seems a lot but you need a fair amount to allow the anchovy fillets to dissolve properly. Use less if you wish 1 clove of garlic, peeled and lightly crushed 1 chilli (fresh, dried or a good pinch of chilli flakes) Chopped parsley

“My favourite pasta to make for myself is Puttanesca, there are so many takes on this recipe but I love a salt and spice hit every now and then so this is an authentic version.

I found it in an Italian restaurant in Taree once which is still the best I have eaten and fell in love with it straight away!!

Happy cooking folks, Troy.”

Method 1. Gently fry the garlic, chilli and anchovy fillets in the oil.

Mash the anchovies with a wooden spoon until they have completely dissolved.

3. Add the tomatoes, olives and capers. Mash the tomatoes thoroughly with a fork and cook over a medium high heat for 15 to 20 minutes.

2. Remove the garlic. You can also remove the chilli if you don’t like it too hot. If you prefer a really fiery dish, crush or finely chop the chilli before frying.

4. Cook the pasta until al dente, drain and add to the pan with the sauce. Toss the pasta with the sauce and heat gently for a couple of minutes.

5. Sprinkle with parsley and serve.

MDM Photography

Feijoada

Bianca Walton

Marketing Business Partner – Direct & Digital National Support Office

Ingredients • Generous amounts of various meats (find a friendly Portguese or Spanish butcher to help you): • Carne seca – dried, salted, partially air-dried beef • Linguiça - spicy, pepper/ chilli infused sausage • Pedaços de tocino – smoked pork belly • Osso bucco - veal shanks

• Feijão - 2-4 cups of black beans • Your favourite vegetables.

We love pumpkin, chokos, ochra, cabbage, carrots and anything else you like.

• Farinha de mandioca - Manioc flour

“A national Brazilian stew dish made from feijão (black beans), various cuts of salted meat, vegetables and commonly eaten with farinha de mandioca (a flour made from manioc).

This is my family’s personal adaptation….”

Method 1. Combine black beans and meat in a large stew dish and cover with water.

2. Boil 2 -3 times over the course of a day or evening, allowing the temperature to cool to room temperature each time.

Alternatively you can use a slow cooker but we love the smell to waft around the house all day and night.

3. Add generous amounts of cumin and paprika.

4. On the final boil add in your vegetables making sure not to overcook them.

5. Spoon your feijão on to your plate and top with farinha.

“Thanks for all the cooking lessons mum!

Muito amor querida.” xx

Top TIP We usually eat this dish with our hands , or as the Brazilians would say ĂŠ melhor para comer feijao com as mĂŁos!

Pork, Fennel & Prosciutto Pizza Ingredients • Spray oil • Maldon salt • Cracked black pepper Toppings

• 12 slices of prosciutto • 1/4 of a broccoli, florets only, blanched for 2mins • Buffalo mozzarella, optional • Pizza topper mixed herb • 4-5 mushrooms, sliced thin • ½ brown onion, sliced thin

• • • • • • •

½ cup of whole kalamata olives Pizza Dough Base 1 ½ cups of plain flour ½ cup of SR flour 1 tablespoon of yeast 1 tablespoon of salt ¼ - ½ cup of warm water

Tomato sauce

• 2 tins of chopped tomatoes • 3 garlic cloves • 2 red chillies

• • • • •

1 tablespoon of olive oil 2 tablespoons of brown sugar ¼ bunch of parsley ¼ bunch of basil Salt & pepper

Pork & fennel meat balls

• 200g pork mince • 2 tablespoons of crushed toasted fennel seeds • 1 ½ teaspoons of Salt & cracked pepper

Method bring back into a ball, it should be soft to touch.

Tomato sauce

Pork & fennel meat balls

1. Place all ingredients into a large sauce pan & with a stick blender, process until smooth.

1. Combine all ingredients together & allow to sit & infuse for 1015mins. Roll into small balls .

2. Place onto high heat & bring to the boil, allow to boil away for 5-10mins.

Pizza base

4. Roll out very thin & place onto an oiled pizza tray, making sure there are no holes and has a lip on the edge.

1. Sift flours together in a large bowl then add yeast and salt.

5. Place a good amount of pizza sauce on the base.

2. Slowly add water until dough comes together.

6. Place on toppings to your desire.

3. Reduce to a slow simmer & allow to simmer for 30-45mins until thick and rich in colour.

4. Taste and add additional seasoning if required.

3. Place onto a lightly floured surface & knead for 3-4mins and

7. Bake in a very hot oven for 1525mins (depending on oven).

Dan and Steph Mulheron

2013 My Kitchen Rules Winners & Good friends of Australian Hearing Hervey Bay

Simple Fish Dish Greg Stewart

Tech Support Officer National Acoustic Laboratories “I use this recipe to bring out the flavour of the fish caught on the day. There’s always a BBQ nearby wherever I go fishing with friends and family along the NSW north coast.”

Ingredients • • • • • •

One bream caught on the day, cleaned and scaled Lemon myrtle Whole lemon Bunch of fennel Butter or margarine Two layers of foil

Method 1. Place bream at centre of foil, cut flesh diagonally on upper side of fish an inch apart.

5. Carefully close and wrap up bream in foil and place on hot BBQ grill.

2. Place lump of butter/margarine with fennel inside ribcage.

6. Open foil to inspect fish cooking, white eyes and flesh is a good indicator of being ready.

3. Spread butter/margarine over upper side of bream, sprinkle with lemon myrtle from nose to tail.

4. Cover whole bream on upper side with thin lemon slices.

7. Close foil until served at table.

8. Enjoy your catch of the day.

Sadza (Shona) isitshwala (Ndebele) or Pap (Afrikaans) Netsai Turnbull Ingredients • 6 cups of Maize meal (Mealiemeal), flour (you can buy this from the South African shops e.g.

Springbok foods) • Water

Method 1. Put one cup of mealie-meal in a pot. Add cold water to make a paste, most of the water will be absorbed by the mealie-meal.

Customer Service Officer Australian Hearing Beenleigh & Logan

“Sadza/ isitshwala/pap – is starchy food eaten with an accompanying dish of either any kind of vegetables, meat or Lacto (which sour mils).This is a staple food in Southern Africa and almost every household partakes of this meal everyday be it for lunch or dinner.

Similarly, for my family here I cook this on weekends especially for lunch and my children enjoy it.”

2. Whilst this is soaking for about 6. Add two more cups of the mealie3 mins, boil 4 cups of water in a meal and mix fast with the kettle. Add the boiling water to wooden spoon (this also requires the mixed paste in a pot and place a little heavy stirring) until the on the stove over high heat. Stir mixture looked like mashed the mixture with a wooden spoon potatoes. Be careful not to add (mugoti) whilst doing pouring the too much mealie-meal. hot water.

7. After the mixture (Sadza) has 3. Continue to stir evenly and reached the desired texture and is constantly to prevent from settling well mixed reduce the heat again and hardening or getting lumpy. to low and allow to simmer for another 10 mins. Make sure the 4. With the heat the mixture will lid is sitting tight on the pot to change to from rough to smooth. allow the steam to stay inside.

5. At this stage let the mixture boil 8. Turn off the stove and leave for (this will look like porridge) for another 2 mins before serving. about 10 mins on medium heat

Almond Fetta Chez with herb oil

Team recipe Australian Hearing Bowral “This recipe is a vegan (dairy free) alternative to cheese. once it is baked, it tastes like fetta.”

Ingredients • • • • • •

1 cup whole, blanched almonds ¼ cup lemon juice 3 tablespoons olive oil 1 clove garlic 1 ¼ teaspoon salt ½ cup water

herb oil

• • • •

¼ cup olive oil 1 tablespoon fresh rosemary 1 tablespoon fresh thyme 1 tablespoon fresh basil

Method 1. Soak almonds in cold water for 24 hours, drain and rinse almonds.

2. Puree almonds, lemon juice, olive oil, garlic, salt and ½ cup of water in blender or food processor until smooth.

3. Spoon almond puree into a cheese cloth over a bowl. Pull corners and sides of cloth together, and twist around the cheese, forming into an orangesized ball. Squeeze to extract moisture.

4. Chill for 12 hours.

5. Preheat oven to 140 C place cheese ball on a baking sheet covered with baking paper.

6. Bake 40 minutes until top if slightly firm, cool.

7. Dribble with herb seasoned olive oil on top to serve.

Vegemite pasta Katherine Toates

Ingredients

Marketing (Dec 2014) National Support Office

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“I call this recipe my fusion pasta recipe! Where Italy meets Australia.

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From Northern Italy, this recipe is my grandmother’s brainchild - where she took two worlds and stirred them up. In true ‘Nonna’ fashion, there are no measurements in this recipe. It’s all by eye and taste.

• • •

Pasta – either Angel Hair, normal thin spaghetti or Penne, as much as you like Knob of butter or 2 – as much as you like Either a teaspoon or tablespoon of vegemite Splash of milk or cream if you have it handy Parmesan cheese. None of this fake stuff!

I know it might sound weird but this is seriously yum and your kids will love it.”

Method 1. Boil water and cook pasta as you normally would.

2. Drain and put back in the pot.

3. Add butter and vegemite.

4. Stir until everything is melted and pasta is well coated. Taste, and add more butter and more vegemite again!

5. Put the pot on the stove on a low heat and add a splash of milk and heat through.

6. Serve in a warm bowl (put bowl in microwave first to warm up). Add freshly grated parmesan cheese over the top.

Nan’s Special Lamb Paul Brant Manager Recruitment Services National Support Office “I thought long and hard about what recipe tells people about me and my family. My Nan was an incredible cook and her food was about celebrating family. I specifically remember completing Year 12 – Nan was so proud as I was the first person in my family to do so – she said to me whatever dinner you want I will make it. There was a mountain of choices but I went with Nans Special Lamb.

The recipe below is one of the few recipes that Nan shared with anyone – so I am sharing a family recipe. I have cooked this meal about 9 times myself but it is never as good as Nan’s – hope you enjoy.”

Ingredients • 2.5kg Easy-carve lamb leg (bone needs to be out) • 200g crushed macadamia nuts • 200g wattleseed • 500g mango puree • A pinch of Mintbush marinade

• 50g butter • salt • pepper

Method 1. Length-wise, roll one half of the lamb into the macadamia nuts and the other half into the Wattleseed.

2. Place the leg into a hot oven and cover with aluminium foil ensuring that the metal does not touch the food, use a piece of baking paper, if necessary.

3. Roast for 1 and a half hours at 200°C and then remove the covering and roast until the nuts are just browned.

Use a meat thermometer for accurate measurement of the doneness. Remove from the oven and allow to rest

for 15 minutes before carving, remembering to remove the string. It is essential to leave for the 15 minutes so while you are waiting.

4. Place the mango puree, Mintbush marinade, butter, salt and pepper into a saucepan.

Warm for a few minutes on a medium heat.

5. Slice the lamb leg and fan on a plate over Lemon myrtle infused rice, drizzle with the mango sauce and accompany with your favourite steamed vegetables and baked vegetables.

Fakes (Greek lentil soup) Ingredients • 250g brown lentils • 1 medium sized onion, finely chopped • 3 -4 cloves of garlic (whole or chopped) • 1 can of whole peeled tomatoes (or, half a can plus a soup spoon of tomato paste)

• 1 medium zucchini, diced • 1 medium sized potato, diced • 3-4 bay leaves • salt to taste • Pepper to taste • Optional - 1 grated carrot

Method 1. Clean the lentils under running water 2. Place in a large pot, cover with water and bring to boil 3. Boil for 2 min and then drain 4. In a frypan, fry the onion in a little oil. Do not brown. Add the tomatoes and cook for 5 minutes. Add garlic, zucchini, potato, carrot, bay leaves and a cup of water. Bring to boil and simmer for 3-4 minutes.

Do not let the potatoes over soften.

5. Add the drained lentils and salt and pepper. Ensure the water level covers the level of the ingredients by 2 cm. Add boiled water if more water is required. Add more tomato paste for taste, as required.

6. Allow the soup to simmer for another 6-7 minutes, so lentils are soft.

7. Add a spoonful of white vinegar to the served plate of lentils, if desired.

John Nikolarakos Clinical Coach Australian Hearing Central and Eastern Victoria “This is a recipe that serves as a rite of passage in to any Greek family. The meal transports me back more than 100 years where I can visualise either of my Yia Yias (grandmothers) eating this on their farms in villages perched high up in the mountains.

Traditionally a poor-man’s food, this was a staple of their diet. A simple but extremely healthy recipe, (I’m sure it contributed to them living in to their 90’s) it was passed down to their children who passed in on to theirs.

Although times have changed and the family no longer rely on agriculture as a source of income (at least those who have migrated to Australia don’t) this is a meal that would be served at least monthly in our home. Bold brown in colour, it certainly isn’t an aesthetically pleasing meal, nor is it aromatic. But it is delicious and I’m pleased that it’s one of the few meals all of my children would eat and even ask for seconds.

Enjoy with psomi (bread), Feta cheese, Kalamata olives and homemade wine. “

Borscht Home made chicken stock

Andrew Krestovsky Head of Human Resources “A family recipe, perfect for that cold winter’s day.

And don’t forget the sour cream and dill.”

Ingredients

Ingredients

• 6 litres chicken or vegetable stock (homemade is best) • Tin of diced tomatoes • 2 carrots, peeled and cubed • 2 potatoes , peeled and cubed • 2 fresh beetroot bulbs, peeled and cubed • 1/4 white cabbage, shredded • Beetroot leaves, shredded finely (no stalks) • Salt and pepper to taste • To serve: Sour cream and dill

• 3 chicken marylands • 1 whole brown onion, peeled • 2 whole peeled carrots • 2 celery sticks OR a few stalks of parsley (if you have either handy) • 2 teaspoons of salt and a good amount of ground pepper (can add to taste at end of cooking the soup)

Method

Method 1. Bring the stock to the boil, add tinned tomatoes, beetroot, potato and carrot.

2. Boil until vegetables are tender. Remove pot from heat and add in cabbage and beetroot leaves, stir through and allow to wilt in the soup.

3. Add in shredded chicken, put on a dollop of sour cream and sprinkle with finely chopped dill.

4. Serve with crusty bread

1. Place chicken in a large soup pot and 3/4 fill with cold water. Add in other ingredients and bring to the boil. Reduce to a simmer and simmer for 2-3 hours.

2. Remove chicken and other ingredients, allow to cool in fridge overnight and skim off fat, or if making it straight away bring to the boil, and follow above steps to make the soup.

Top TIP Freezes well in individual portions or in larger batches Tastes even better the next day

Ciabatta Bread Moss Vale-style Peta Seaton Chair Australian Hearing “I grew up with the mistaken belief that bread is hard to make. I wish I’d tried it years ago - it is a lovely thing to do and makes the kitchen smell warm and welcoming and is actually easy!”

Ingredients • • • • • •

1 sachet yeast 2 cups warm water 4 cups plain flour 1 tablespoon salt A good drizzle of olive oil Polenta

Method 1. Dissolve the yeast in the warm 5. Ciabatta means ‘slipper’ - which 3. Baking - turn the dough onto a water in a large bowl. After about is the shape that should emerge floured board and gently shape 5-10 mins the yeast will become from the oven. You may need into a long fat sausage. You frothy and cloudy, then add all the to have a few goes to get the want to keep the holes. Put on flour, the salt and olive oil. Stir it texture right so it holds the a baking tray lined with baking with a strong spoon until mixed shape you want. Enjoy! paper sprinkled with polenta. Let into a sticky dough. Cover with it rise for another few minutes, glad wrap or a tea towel and put in score the top with a couple of a warm place. incisions, and put in hot oven (400F) for about 35-40 minutes.

2. Leave for about 18 hours - during which time you should punch it 4. To help get a crispy crust put a down and stir it and work it about tray of water on the oven floor to 3 times. I usually start it in the make steam, and in the first 10 evening, stir it last thing at night, mins of cooking open the oven first thing in the morning, and door and spray the loaf with a again mid morning, and bake it for water mister. lunch.

Empanadas Ingredients • • • • •

1 tablespoon olive oil 1 onion, finely chopped 450g beef mince 1/2 teaspoon ground cumin 1/2 teaspoon ground cinnamon • 1/2 teaspoon paprika • Large pinch of ground nutmeg

• Large pinch of ground cloves • 3 hard-boiled eggs, peeled, coarsely chopped • 15 pitted black olives • Melted butter, to brush • Lemon wedges, to serve

Pastry

• • • • •

450g (3 cups) plain flour 100g chilled butter, chopped 1 teaspoon salt 1 egg yolk, lightly whisked 5 tablespoons chilled water

Method 1. Heat the oil in a large frying pan over medium-high heat. Add the onion and cook, stirring often, for 3 minutes or until soft. Add the mince and cook, stirring with a wooden spoon to break up any lumps, for 5 minutes or until cooked. Add the cumin, cinnamon, paprika, nutmeg and cloves and cook, stirring, for 1 minute or until aromatic. Transfer to a large heatproof bowl. Place in the fridge for 30 minutes to cool.

2. Meanwhile, to make the pastry, place flour, butter and salt in the bowl of a food processor and process until it resembles fine breadcrumbs. Add the egg

yolk and water, and process until the dough just starts to come together. Turn onto a lightly floured surface and knead until smooth. Cover with plastic wrap and place in the fridge for 20 minutes to rest.

3. Preheat oven to 200°C. Line two large baking trays with non-stick baking paper. Roll out the pastry on a lightly floured work surface until about 3mm thick. Use a round 12cm-diameter pastry cutter to cut 15 discs from the pastry.

4. Stir the egg into the mince mixture and season with salt and pepper. Place 1 heaped

tablespoon of the mince mixture in the centre of 1 pastry disc. Top with 1 olive. Brush the edges of the pastry with water.

Fold in half to enclose the filling. Press the edges together, then crimp and fold to create a wavy edge. Place, sealed-side up, on the lined tray. Repeat with remaining mince mixture, pastry discs and olives. Place in the fridge for 30 minutes to chill.

5. Brush the empanadas with melted butter. Bake in oven for 25 minutes or until golden.

Serve with lemon wedges.

David Olaya Accounts Receivable & Claims Officer National Support Office “This is a very typical South-American treat.”

Easy Paleo Lemon Roast Chicken Ingredients Serves: 6 • 1 free-range pasture fed chicken • 1 red onion, cut into large chunks • 6 cloves of garlic, minced • 1-2 lemons, cut into wedges • ¼ cup melted ghee • 1 tsp sea salt

Method 1. Preheat oven to 180°C 2. Cut up any vegetables you have decided to roast and place in a large roasting pan (I typically add additional red onions, purple carrots and/ or sweet potato). Brush with ghee.

Top TIP The added bonus of this recipe is that it can also be “dressed up” for when you are trying to impress, so it is super-versatile and totally delicious!”

3. Stuff the chicken with the onions, garlic and lemon and place in pan.

4. Brush the chicken with ghee, and sprinkle with sea salt.

You can also add any left-over lemon wedges (1-3 lemon wedges placed on top of the

Andrew Wynen

Logistics Manager National Support Office “*Disclaimer – I HATE cooking.

This is my “go-to” recipe. With a short preparation time and low maintenance cooking method, this minimises the time spent on dinner and maximises the time spent doing other things (i.e. playing guitar).“

chicken will score you additional points for “presentation” if trying to impress).

5. Place in oven and go play guitar (or do something else).

6. Check on chicken every 30min or so (cooking time depends on the size of the chicken, but it’s generally 30 minutes per 500 grams).

7. Once the internal temperature reaches 160°C take out of the oven and serve with roast vegetables, steamed greens (broccoli works well here) and extra lemon wedges.

O’Bazda Marita Itter

Audiometrist Australian Hearing Canberra “This is a yummy cheese dip that reminds me of going to a beer garden with my family in summer, oh and Oktoberfest.

Mmmhhh, makes me feel peckish right now.”

Method 1. Mash ingredients together with a fork until rough consistency; add a sip of beer if too thick.

2. Put in a bowl and sprinkle with more paprika and top with onion rings.

3. Serve with fresh bread, ideally Brezen.

Ingredients • • •

• • • •

Ripe Camembert 1-2 tbsp butter ½ - 1 finely chopped

white onion 1-2 tsp sweet red paprika Salt (taste test first) Dash of beer Onion rings to decorate

Part Two

SWEET

North Queensland Cowboy Balls Team recipe

Australian Hearing Townsville “We all enjoyed trying them out at a get-together at a staff member’s house. The good part is they are really easy to make.”

Ingredients

Method

• • •

1. Crumble Tim Tams (in a bag with a meat tenderizer)

•

2 packets of Tim Tams 1/2 tub of Philly cheese 50ml of your favourite Liquor eg. Baileys, Kahlua Desiccated coconut

2. Combine Tim Tams, Philly cheese and liquor 3. Roll into bite– sized balls 4. Roll in coconut 5. Chill until set

Clare’s Christmas Pudding Clare Mielke

Audiologist Australian Hearing Chatswood “I have been using a very special Christmas pudding recipe, fine- tuned in my family, for almost 100 years.

It started as a humble pudding in Gippsland Victoria, where my great great grannies made it first, serving it after carols on Christmas Eve. In my family, every year we have a pudding competition where we judge puddings on flavour, presentation and “getting out of the bowl expertise”.

It is very competitive, and this recipe has been judged all time family favourite. I feel it is time to share this secret recipe.

Please enjoy, and feel free to serve it with liberal lashings of your favourite Cointreau or brandy butter, custard and of course double cream.

Merry Christmas to everyone.”

Ingredients • 750g Mixture of glace figs, apricots, peach, pears, and also a small amount of currents/raisins/sultanas • 1/3 cup chopped mixed peel • 1 ½ cups blanched chopped almonds • Small apple • ½ orange • 1 cup self raising flour

• • • • •

½ teaspoon salt ½ teaspoon mixed spice ½ teaspoon fresh grated nutmeg 125g butter 3 cups soft white breadcrumbs (1 day old makes it easier to crumb) • 1 1/3 cups brown sugar (not to dark) • free range eggs • 1/3 cup Cointreau or Brandy

Method 1. Prepare the fruit by cutting into small pieces and remove any stalks.

2. Combine the fruit in a large bowl, mix well.

3. Peel and grate apple, grate the orange and remove juice from half the orange.

4. Add to the fruit mixture, and mix well.

5. Sift the flour, salt and spices three times. (Sift onto greaseproof paper, as it makes it easier to do). Grate butter (It helps if the butter has been in the freezer for a while to harden up)

6. Mix butter and sifted flour mix, rub in with fingers so it is like a fine “crumble”.

7. Prepare the breadcrumbs and add to the fruit mixture along with the brown sugar.

8. In a bowl, beat the eggs to a light froth; add the Cointreau or brandy… or both, then add this to the fruit mixture. Spoon into a basin liberally greased with butter and dusted with flour.

9. Don’t overfill as it swells. Place a layer of greaseproof paper on top, and cover with a double thickness of silver foil. Place an elastic band around this, and tie up with string.

Cooking times • Place the pudding bowl into a saucepan with boiling water half way up the side, and place on a lid. Boil for four hours, replacing water as it evaporates.

• When cooked, take off foil and paper and allow to dry out. Cover with paper and foil again and refrigerate.

• On day of use, boil again in the same way for another 2-3 hours, or microwave slices as needed.

Top TIP I have also added seeds (pepitas, sunflower, sesame and sultana mix) which are all very good.

A mix of white and dark choc chips works very well too.

You can be very creative with this recipe.

Choc Chip & Peanut Bikkies

Fay Theodore

Ingredients • 2 eggs • 2/3 cup brown sugar • 1/4 cup any vegetable oil of your choice • 1 cup self raising flour (wholemeal fine too) • 2/3 cup oat bran • 1/3 cup desiccated coconut • I cup peanuts (salted or not) • 1/2 cup choc chips

Method

Customer Service Officer Australian Hearing Croydon “This recipe was adapted from a Kid’s Party book, and I have made it a little bit more healthy – but it still tastes great !

When my daughter was younger, we would make them together and she would take them to school for morning tea. Now she is older she makes them by herself, and even cleans up in the kitchen! Winner!”

4. Put in small mounds (I do teaspoonful) onto paper lined 2. Beat eggs and sugar in a small or well greased trays and bake bowl with electric mixer for for 8 – 10 minutes or until approximately one minute or lightly browned. Stand for five until changed to a lighter colour. mins on tray then move to wire Beat in oil. racks to cool.

1. Preheat oven to 200°C.

3. Stir in all other ingredients and mix well. If too sticky, throw in some more oatbran. Should stick together but not be too dry.

Rizogalo (Rice Pudding) Gina Mavrias

Operations Director Australian Hearing “This is my family’s favourite Greek dessert. It takes a bit of effort to make but it is always worth it as they love it so much.”

Ingredients • • • • • •

½ cup rice 1 ½ cup water ½ cup sugar 1 tablespoon corn flour 2 cups of milk Cinnamon

Method 1. Add rice to water and bring to boil. Reduce heat and cover with lid.

2. Let simmer until rice is cooked (soft) and only a little bit of water is left (approximately 15 minutes).

3. Add sugar to mixture.

4. Dissolve cornflour in a bit of water and stir into rice.

5. Slowly add milk and stir over medium heat until it thickens. Adjust amount of milk to get your desired consistency.

6. Spoon into serving dishes (makes six) and sprinkle lightly with cinnamon.

7. Refrigerate overnight.

Leche Flan

Grace Gabriel

Regional PR & Communicatioons Manager

Ingredients • • • • •

“Leche flan is a Filipino version of crème caramel.

My grandma used to always make this for my siblings and I during Christmas and other celebrations throughout the year. Each time I taste leche flan or even just smell sweet caramel, I’m reminded of my grandma.”

½ cup caster sugar 6 eggs 395g can condensed milk 375ml can evaporated milk Ilanera (a shallow, oval-shaped pan traditionally used in leche flans) or a loaf pan

Method 1. Preheat oven to 180°C. 2. Place the sugar in a saucepan and cook, swirling pan occasionally but not stirring, over a medium-high heat for three to four minutes, or until the sugar is a deep amber caramel.

3. Pour into a llanera or pan.

4. Beat the eggs in a bowl, adding in the condensed and evaporated milk, until well

combined. Strain through a fine sieve into the pan, then cover tightly with foil.

5. The next step is to bake it in a bain-marie. Place the pan in a roasting pan and fill with boiling water to reach halfway up the side of the pan. Bake for one hour or until firm.

6. Remove from the oven and set aside to cool. Refrigerate to firm.

7. Run a knife around the flan, then invert onto a platter.

The hard caramel base will have liquefied to form a runny caramel coating. Cut into slices and serve.

Apple crumble Jacqueline Bhattacharyya

Audiologist Australian Hearing Epping “Since having our darling two year old daughter diagnosed with severe food allergies to wheat, dairy, eggs and nuts at five months of age, my cooking style and repertoire has had a significant overhaul.

Henceforth many old favourites were altered and some new inventions were born. Many are also still in the experimental stages but will hopefully one day be served to the masses. One recipe accepted by a fussy 2 year old is probably worthy of sharing so here it is.”

Ingredients Apple filling

Crumble:

• 10-12 granny smith apples (peeled, cored and chopped) • 3tbls brown sugar • ¼ cup sultanas • ¼ tsp cinnamon powder • Swig of brandy or rum – will be cooked off or can be left out. Water can be used instead

• 1 cup gluten free plain flour (ALDI brand is fine) • 1 cup cooking oats • ¼ desiccated coconut • 3tblsp brown sugar • ¼ tsp cinnamon powder • ¾ cup nuttelex (vegetable based margarine) melted

Method 1. Preheat fan forced oven to 180 degrees 2. Lightly grease one litre oval baking dish and keep aside.

3. Combine apples, brown sugar, sultanas and cinnamon in saucepan add swig of alcohol or water and simmer on low heat till apples are tender (approximately 25min.)

4. Whilst apples are cooking prepare crumble 5. In a large bowl add flour, oats, coconut, sugar and cinnamon - mix well

6. Pour in melted nuttelex and keep stirring until resembles crumble to desired appearance (can be slightly clumpy ) – can always add extra nuttelex if wanting more crumble effect.

7. Once apples cooked – pour into prepared dish and spread around base until fully covered.

8. Spoon over prepared crumble and spread over apples until apples are fully covered.

9. Bake in oven for approximately 30min until top is golden 10. Serve with Vanilla So Good soy icecream –yummy!

Top TIP There may be slightly extra crumble which you can always make into balls and bake for some yummy cookies.

Nan’s Patty Cakes Ingredients • 2 rounded tablespoons margarine • ½ cup caster sugar • 1 teaspoon vanilla essence • 2 eggs (medium) • 1 ¾ cups of self raising flour, sifted • ½ cup of milk

Icing

• • • •

1 cup icing sugar 1 tablespoon hot water 20g butter/margarine Food colouring and cocoa (optional) • Decorations (optional)

Vanessa Hughes

Executive Officer National Support Office “This is a fourth generation recipe passed to me by my Nan and the first recipe I ever made.”

Method 1. Place margarine and caster sugar into a large mixing bowl and using electric beaters, beat until smooth and no grains of sugar present.

2. Add vanilla essence and beat until mixed in.

3. Add the eggs and beat until mixed in. Careful not to overbeat.

4. Sift in some of the flour and using a wooden spoon fold into the mixture.

5. Add some milk if mixture becomes too dry.

6. Add more flour and fold in.

7. Continue to add milk and flour to the mixture until none left.

11. Once cooked place onto a cooling wire rack.

8. Ensure flour and milk completely 12. After the patty cakes have cooled worked into mixture but do not they can be iced. over mix. It should be nice and glossy. If too thick add a little more 13. For the icing mixture combine milk. the sifted icing sugar, hot water and butter in a small bowl.

9. Spoon the mixture into patty cake Mixture should be just runny papers which are lined on a baking enough to spread on the patty tray. Suggestion – use two papers cakes. Add more hot water if per patty cake or place the papers needed. into a muffin tray to hold shape.

Fill the papers two-thirds full.

14. You can add a food colouring to the icing mixture (pink, blue, 10. Place into an oven at 180 degrees green etc) to create some fun. until light/golden brown on the And then add your preferred top. You can check if cooked by decorations such as sprinkles, inserting a skewer into the centre 100s & 1000s, etc. of the patty cake.

NZ Afghan Biscuits Ingredients • 200 grams of butter (at room temperature) • ½ cup caster sugar • 1 ½ cups all-purpose flour • 3 tablespoons unsweetened cocoa powder • 1 ½ cups of unsweetened corn flakes

Laura Fletcher

Executive Assistant to the Chief Operating Officer “These are my favourite biscuits.”

Icing

• 1 cup of icing sugar • 2 tablespoons of unsweetened cocoa powder • 3 tablespoons of water • ¼ cup flaked almonds (optional)

Method 1. Pre heat the oven to 180C. Line a baking tray with baking paper.

Set aside 2. Cream the butter and sugar until light and fluffy 3. Sift together the flour and cocoa powder and mix into butter mixture with a wooden spoon. Fold in corn flakes and don’t worry if they crumble

4. Roll or press 1 ½ teaspoonfuls of the dough into balls and flatten them slightly. Place them about 2 inches apart on the baking sheet 5. Bake in the oven for 10-15 minutes. Remove from oven and cool on a wire rack 6. Prepare the icing by combining the icing sugar, unsweetened cocoa powder and water in a bowl. Mix well until the mixture is free of lumps and of a creamy consistency

7. Spoon a little icing on each cookie and then decorate with flaked almonds.

Vegan Gingernut Cake Pia Quartermaine

Provisional Audiologist Australian Hearing Bunbury “Making the decision to go vegan and live compassionately was a lifechanger for me, but many people think that eating vegan food means living off lettuce leaves and carrot sticks. I love this recipe not only because it’s so yummy and easy, but also because it’s a fabulous example of the kind of wonderful cruelty-free food that I eat all the time. This cake is just one of the many dishes that I love to make for family, friends and co-workers, to show that you can have all of the flavour without any animal products.”

Ingredients • • • • • • • •

200g golden syrup 160ml soy milk 140g brown sugar 280ml vegetable oil 225g plain flour 100g self raising flour ½ teaspoon bicarb soda 2 tablespoon ground ginger

Icing

• 150g dairy-free margarine (eg. MeadowLea dairy free or Nuttelex) • 250g icing sugar • ½ teaspoon vanilla extract

Method • Preheat the oven to 160 C. Line a 25cm round cake tin with baking paper.

• Place the golden syrup, soy milk, sugar, oil, and sifted flours, bicarb soda and ginger in the bowl of an electric mixer. Mix on low speed until well combined, then mix on medium speed for four minutes.

• Pour the mixture into the prepared tin. Bake for 45 minutes, or until a skewer inserted into the centre of the cake comes out clean. Cool in the tin for 10 minutes, then turn out onto a wire rack to cool completely.

• To make the icing, beat the margarine in the bowl of an electric mixer until pale and creamy.

•

Add the icing sugar and vanilla and beat again until well combined and fluffy.

• Spread on top of the cooled cake.

•

Enjoy!.

Chocolate Caramel Slice Ingredients Base

• • • •

1 cup plain flour ½ cup brown sugar ½ cup desiccated coconut 125g butter, melted

Filling

Topping

Paula Antonucci

Hearing Health Promotions Officer Australian Hearing Frankston “The best caramel slice ever!!”

• 60g copha or 2 dessert spoons vegetable oil • 125 – 250g cooking chocolate (dark or milk chocolate can be used, i recommend a good quality dark tastes best!)

• 400g can sweetened condensed milk • 2 tablespoons golden syrup • 60g butter, melted

Method 1. Preheat oven to 180 C. Line a 3cm deep, 28 x 18cm (base) lamington pan / tray.

2. Combine all base ingredients in a bowl, mix well. Press into prepared lamington pan. Bake for 15 mins or until light golden.

Remove from oven and cool.

3. To make the filling, combine all ingredients in a saucepan over medium heat. Cook, whisking,

for eight mins until golden.

Pour over cooked and cooled base. Bake for 12 mins or until firm. This will bubble and brown slightly. Cool completely. refrigerate until set.

moment. Pour over caramel and refrigerate to set. Cut into squares to serve. You may need a very sharp knife or pizza rocker cutter is best to cut!!

4. To make the topping, place copha and chocolate into a heat proof bowl over a saucepan of simmering water until melted.

Alternatively, melt chocolate and stir in vegetable oil at last

5. Enjoy and beware, it is very moreish!!

Mango Kulfi (aka ice-cream) Sharzia Allam

HR Business Partner National Support Office “From a young age I was introduced to kulfi (aka icecream), which is a popular dessert in Pakistan that comes in a number of flavours. I remember first eating it when attending celebrations with my family such as weddings and also trying it when I visited Pakistan.

Due to my love for it I decided to try making it myself and to my surprise it tastes just as good as the ones I have tried in the past. I hope you enjoy it as much as my family and I do.”

Ingredients Serves approx 6 people • 2½ cups milk • ½ cup milk powder • ½ cup sweetened condensed milk • 1 cup alphonso mango pulp (this can be found at Indian grocery stores) • Optional, crushed unsalted almonds and/or pistachios to decorate

Method 1. Combine all the ingredients except the mango pulp in a non-stick pan and mix well. Bring this mixture to a boil and then simmer for 20 minutes until it thickens. Cool completely.

4. Freeze till set. Or if you have used popsicle molds you can wait until it is half set and place a paddle pop stick in the center of it and refrigerate again till completely set.

2. Add the mango pulp and mix well.

5. Once set, sprinkle the with crushed almonds and/or pistachios (optional) and the kulfi is ready to enjoy.

3. Pour the mixture into individual molds or containers. Traditionally kulfi served in special molds but, I use small sealed containers either round or square as you can see in the picture.

Italian Amaretti Janette Thorburn

Head of Clinical Practice “This is a recipe from one of our lovely Moonee Ponds clients, Rosa, who also occasionally brings in a big batch to share with us. This makes 60 small or 40 slightly larger and is very very easy.”

Ingredients • • • • • •

500 g almond meal 1 ¾ cups (400g caster sugar) Four egg whites One tablespoon vanilla essence 30 whole blanched almonds 30 red glace cherries, halved

Method 1. Preheat oven to 160°C 2. Line two baking trays with nonstick baking paper 3. Place almond meal, sugar, egg whites and vanilla essence in a large bowl 4. Beat with a wooden spoon until well combined 5. Roll two teaspoonfuls of the mixture into balls. Place on trays.

Press a blanched almond into the top of half the biscuits and a glace cherry into the remaining balls

6. Bake for 15-18 minutes or until lightly golden. Set aside to cool on the trays before transferring to a wire rack to cool completely

New Zealand Lolly Cake(s) Tiahnee Paterson

Hearing Health Promotions Officer Australian Hearing Werribee & Melbourne “This recipe is something I remember as a child, being a bit of a treat. It’s easy to make and also easy to adapt with variations of lollies.”

Method 1. Melt the butter in a saucepan over a very low heat.

2. Add the condensed milk to the melted butter and stir until the butter completely disappears.

Be careful to keep the temperature low so the mixture doesn’t burn!

3. Chop the hard marshmallows (eg. fruit puffs or Eskimo’s) into thirds or quarters and put into a large baking bowl. This is a double mix recipe, so you will need a very big bowl to mix the ingredients together.

Ingredients • 1/4 pound butter (4 oz / 100g) • 1 tin condensed milk (14 oz / 400g) • 2 packet Malt biscuits (Griffins brand) crushed, but with some larger pieces left in.

• 2 packet hard marshmallows (we use Eskimo’s) cut into thirds or quarters.

• 1 Cup (approx) unsweetened dessicated coconut flakes for coating the outside.

4. Crush the malt biscuits so that half the mixture is composed of fine crumbs, a quarter is composed of larger crumbs and the remaining quarter is the size of postage stamps. My kids tell me this is the best combination!

Mix the malt biscuits together with the marshmallows.

5. Add the butter and condensed milk in with the biscuits. Use clean hands to squish it all together.

Top TIP Don’t add the butter/condensed milk mixture to the rest when it is too hot because a) from long experience I know that this is easiest mixed together with clean hands and you’ll burn yourself !, and b) a very hot mixture will melt the marshmallows and make a far less than perfect lolly cake.

6. Cut the mixture into four even sections. Take one section and firmly mold it into a log or sausage shape, and gently roll it in the coconut. Repeat this step with the other three portions of your mix.

7. Place logs in a container and leave in the fridge for at least a few hours (overnight is even better).

Cut slices off the log and wow the kids with the pieces of lolly that show up in the slices like jewels!

Jessica Hayes

Provisional Audiologist Australian Hearing Parramatta “This is my recipe for lolly cake. In New Zealand you are not having any kind of children’s party without a lolly cake. Actually, I recently made one for my fiancée’s birthday and he turned 26…

Enjoy.”

Ingredients • 120g butter • 1 packet malt biscuit - or malt o’ milk biscuits if you can’t find plain malt.

• ½ tin condensed milk • 1 packet of eskimo lollies or fruit puffs - not the chocolate coated marshmallow eskimo lollies the fruity puff kind, you can use fruit flavoured marshmallows, again fruit puffs can be hard to find in Aussie.

• Desiccated coconut

Method 1. Cut up lollies into bite sized chunks.

2. Crush malt biscuits into crumbs.

3. Warm butter and condensed milk in the microwave until its nicely blended, maybe 40-60s.

4. Mix butter, condensed milk, malt biscuit crumbs and lollies together – don’t worry if it doesn’t look like it will hold together, it will.

5. Form into a log shape and roll in desiccated coconut, using doubled up plastic wrap to keep the shape.

6. Chill in the fridge for 4 hours until hard – longest 4 hours ever.

7. Slice and eat!!!

Jam Drops Denese Hume

Ingredients

Method

“These are not made by me but by my husband Gary. He has made them for over 15 years for Maitland and East Maitland staff.

• • • • • • •

1. Beat butter and sugar to a cream, add eggs then flour, baking powder and allspice.

Customer Service Officer Australian Hearing Maitland

They have been enjoyed by visitors from National Support Office and are a favourite with our General Manager Di Alcock. She looks forward to them on her visits.”

¾ cup sugar ½ cup butter 2 cups plain flour 2 teaspoons baking powder 2 teaspoons allspice 2 eggs Plum jam

2. Place teaspoonfuls on lined baking tray.

3. Press hole in centre with floured finger & fill with Plum jam. They will spread.

4. Bake in moderate oven for 15mins.