Community Kitchen Cookbook - Vol. 1

COMMUNITY KITCHEN

RECIPES AND

FROM

COMMUNITY KITCHEN

Student recipes and stories gathered from the Community Kitchen and Table events. Spring 2021 VOLUME 1

Western Sydney University acknowledges the peoples of the Darug, Tharawal, Eora and Wiradjuri nations. We also acknowledge that the teaching and learning currently delivered across our campuses is a continuance of the teaching and learning that has occurred on these lands for tens of thousands of years.

In the United States, multiculturalism is called a melting pot. In Canada, it’s a mosaic. Angela Merkel, the long-standing German Chancellor, believes that multiculturalism is failing in Europe. Well thankfully, it’s flourishing here at Western Sydney University! And the recipes throughout this cookbook will give you a hint of what that might mean: from aromas to colour to a delicious blend of flavours. Over this past year at Western we have connected our kitchens amidst COVID lockdown to make one-pot recipes that are not only easy and nutritious, but also inexpensive. We wanted everyone to be able to participate and enjoy.

When we started cooking together about three years ago, we came to a the beautiful realisation that people - strangers and friends across all cultures and backgrounds - have for a millennia joined around the table or the fire and fostered understanding and friendship through sharing food. This book is in that tradition. It is an expression of hospitality.

We welcome you to be a part of this incredible journey. Allow the recipes in this book to fire your imagination, eat well and make delightful memories along the way. The glossary of terms may introduce you to foods that are foreign to you, but may very well become an integrated part of your cooking habits as it has ours. We hope the stories incite eagerness for your own experience of being a university student and part of our community.

May it be a foretaste of what, we hope, will become the norm for you: feeling connected to our community, trying new things and being surprised by what you learn and how good learning can taste.

Welcome to your student community.

Pol Pani Pancakes

By: Rayaca Tayabally Degree: Bachelor of Science with a major in Biology

| Prep 35mins

INGREDIENTS

1 cup all purpose flour

egg pinch of salt

1 cup thick coconut milk

Pol Pani FILLING

3/4 cup grated coconut

cup coconut treacle

of salt

tsp cinnamon powder

of cardamom powder

Fun Fact: in the Sinhala

, POL means coconut and PANI means honey

1. Put all ingredients together in a bowl and whisk thoroughly or use a beater until there are no lumps. Strain batter and refrigerate for 30 minutes.

2. Heat and butter an iron griddle or nonstick pan, and use 1 spoon of batter to smoothen it out and form a round pancake. Cook for about 1 minute on each side until done.

METHOD METHOD

3. Whilst still warm, place a spoon of the pani pol mixture on 1 side of the pancake and roll up tightly.

1. Place grated coconut and half of the treacle in a pan on low heat on the fire and stir.

2. Add a pinch of salt at this stage so that the moisture in the coconut evaporates.

3. Ensure the mixture doesn’t burn.

4. Add the reminding treacle, cinnamon and cardamom powder at this stage and keep mixing until it becomes a thick somewhat sticky mixture.

5. Place this mixture lengthwise on a side of the pancake and roll tightly or add to anything you wish!

Classic Avocado on Toast with Haloumi

By: Jostina Basta Degree: Bachelor of Law and Bachelor of Communications (Journalism)

Serves 1 | Prep 5 mins | Cook 5 mins

An avocado on toast is a simple classic breakfast dish in Australia. One you will be guaranteed to find at almost every café. I got you covered with a delicious avocado on toast recipe that will take less making, than it would for you to head your local café and pay up to $10-20!

INGREDIENTS

2 slices of your bread of choice

½ perfectly ripe avocado

70 g haloumi (equivalent to approximately 3 slices)

OPTIONAL SEASONING & FLAVOUR

Chilli flakes

Garlic powder

Salt & pepper

Squeeze of Lemon

METHOD

1. Mash your avocado with a fork

2. Toast the bread to your liking

3. Over medium heat on a pan, add a light spray of olive oil and add your haloumi. Flip each side until the haloumi forms a golden-brown crust

4. Add mashed avocado to your toast, sprinkling the seasoning and some lemon to taste. Add haloumi on top

et voilà, you’re done in less than 10 minutes! As a suggestion, you can spice up this classic dish with eggs cooked to your liking, cold meats, smoked salmon, hash browns, cherry tomatoes, bacon, or any other breakfast favourite of yours! You can even switch up the haloumi with some feta cheese.

Easy Chia Pudding

By: Kat Roberts Role: WSU LEAD Program Assistant

Serves 1 | Prep 2 mins | 6+ hours

Sadly, I discovered this breakfast hack way too late in life! Chia pudding is the easiest breakfast (or treat!) there is. This means, its perfect for students who are often time poor. Additional hack – it can also be kept in the fridge for up to 5 days. So, make a batch!

INGREDIENTS

1 tsp vanilla extract

½ cup chia seeds

1 cup coconut milk

Handful of mixed berries or raw nuts to serve to your liking.

METHOD

1. Pour the ½ cup of chia seeds into a glass or mason jar (if you are feeling hipster).

2. Add in the coconut milk and vanilla extract.

3. Stir to combine all ingredients well (you don’t want to have just the chia seeds at the bottom of the jar).

4. Cover and place in fridge overnight.

5. EASY! When you are ready to eat, just take out of the fridge and top with your mixed berries/seeds or raw nuts.

French Toast with Bacon

By: Kat Roberts

METHOD

1. Grill the bacon in a frypan until crispy. Set aside on a plate.

In a bowl, whisk together the eggs, vanilla extract, and milk.

Heat up a clean frypan.

Take each piece of bread and thoroughly dip in the egg mixture. Let it absorb as much as possible.

Add your butter to the frypan and if it melts, place your piece of bread into the pan. Fry for approx. 2 mins on each side or until golden brown.

6. Repeat the process to ensure each

Serve 2 pieces of bread with 3 rashers of bacon on top. Drizzle with

syrup to

Working towards a brighter tomorrow

Degree: Bachelor of Arts (pathway to primary teaching).

In November of 1989, as I was accepting my year g certificate at school, the principal shook my hand as he leant in he whispered not to bother coming back next year. The vice-principal had set a similar tone on my first day as he pulled me aside before class and informed me that he had his eye on me, believing I would be trouble because I was from South-West Sydney. I really want to tell you that I proved him wrong, but I can’t. Instead, I fulfilled his prophecy. While I was a teacher’s pet at my previous school and never got in trouble - that was all history.

In the next few years, my family needed to move around a lot to look for work, we lived in many towns and ended up in Brisbane for a year before moving back to Sydney again. Upon trying to return to school, I was told that at 18 I was too old for high school and was advised to look for a job instead.

Weeks later, I started working at Blue Gum Farm, which signified the beginning of a 10-year career of working with animals. During this time, I worked in many roles from a milkmaid, a horse trail riding guide, zookeeper, and eventually a veterinary nurse. While I loved animals and had incredible experiences within those roles, I was badly taken advantage of in my younger years – underpaid, untrained, and given dangerous tasks. I attempted to study teaching at a City University at 28, but only completed a semester due to the costs of commuting, distance, and lack of support from my parents.

Returning to work, I spent the next 15+ years working in corporate and even started a beauty therapy course somewhere in the middle. Yet, throughout

all these twists and turns, I wanted to learn and have a career that involved children. At some point, I had to move back home to take care of both my parents. I felt crushed beneath all the pressure during this time, also experiencing the breakup of a longterm relationship amid all this. In my early 40’s, I had no money, no close friends and I was essentially drowning in debt.

I dropped everything to spend two weeks at an old friend’s rural property in the Central West of NSW, living in a tent with no power or running water. There, I forgot all my worries. I had deep conversations with my friend around the campfire who knew what it was like to really hit rock bottom.

I returned to Sydney with a plan, enrolling at Liverpool TAFE which led to starting university. This eventually progressed into a pathway to teaching, fulfilling my desire to work with kids. I loved university, but it was hard. I had to learn how to learn again. But I am here. I am fighting and not just surviving - but winning!

Today, I’m 48 years old and in my thirdyear of university, looking forward to my masters. The past two years have been the first time that I haven’t owned a car since I was 18. I still don’t like public transport. I am living in South-West Sydney in a small housing commission townhouse with my parents, helping them as they also try to help and support me in my studies.

I am the first person in my family to go to university. Both my parents did not finish high school. I am working towards a brighter tomorrow. I have a plan, I am focused - nothing and no one will stop me or hold me back again. I am the author of my story and I just know the best parts are still to come.

Life is good.

Food is so much more than just a tool....

By: Tatiana Samokhina

How has it been moving from home to independence around the issue of cooking and food?

If you were to ask me what my favourite food was around 6-10 years ago, I would have given you a very strange answer. I would respond with: “I don’t really like food, I only eat to stop my belly from grumbling”. Back then when I lived in Moscow, Russia with my mum and grandma, I was a full-time student. This meant I had classes 5 days a week, from 10 am to around 6 pm, and during my lunch breaks I didn’t eat much. The purpose of eating for me was to not disturb others during classes when I felt hungry, as they would immediately hear my stomach growl. I didn’t enjoy going to coffee shops, restaurants or cafes and didn’t cook much. I mostly relied on my grandma’s cooking, which was amazing and incredibly delicious. Regardless, I wasn’t a foodie. I ate because I was told to eat and because it was required to keep me going.

This changed when I moved continents by myself, single with no partner and no friends or family. That’s when my relationship with food changed dramatically. Living by myself, there was no one there to cook for me. Ordering takeaway 3 times a day was outside of my budget. What do you do in this case? Exactly, you start cooking, exploring recipes and food, flavours and smells. You start being creative. And then slowly, gradually, you get into it. You grow into a foodie, and this is exactly what happened to me. From getting a recipe book to attending Community Kitchen events at Western, I now know that food is so much more than a tool that stops my belly from grumbling.

Living in a vivid, unique suburb like Surry Hills with Crown Street just around the corner influenced me, and I don’t plan to move anywhere else. The hippest neighbourhood with a range of incredible, diverse dining options - from small tucked-away and hard-to-find coffee shops to Italian, Polish and Thai 5-star restaurants. It is such a pleasure to wake up early morning at 7 AM, quickly get ready, take a book and go to a nearby coffee shop or cafe with a cup of long black and say “no milk, no sugar please”. Just pure coffee. Often accompanied with salmon bruschetta or French toast or pancakes. While I sip my coffee and eat, I read and watch as people walk along. You won’t find this experience anywhere else in the world, and you can just enjoy the moment. It is also a pleasure to come back home and make pancakes - your own, best, incredible pancakes! Using a classical Russian recipe, a little modified to suit my new Australian lifestyle, it’s just perfection!

Community Kitchen was another step in my food journey as I was allowed to try recipes I would have never envisioned trying myself, while cooking with other people, sharing an experience and sharing the taste. I wonder what’s coming next? Definitely something exciting!

Russian Pancakes

By: Tatiana Samokhina

While this recipe is my creation, it’s based on the original Russian pancakes that most people know as blini (блины). While pancakes are often eaten as a breakfast dish, you can eat this at any time of the day as either a sweet or savoury based on the toppings you choose. Feel free to double the ingredients if you plan to serve more than 2 people.

INGREDIENTS

100 g flour ½ tbs sugar

egg 250 ml full cream milk pinch of salt ½ tsp vanilla extract (or almond extract) ½ tsp canola oil

METHOD

1. In a mixing bowl combine egg, sugar and vanilla extract and whisk for approximately 2 minutes.

2. While still whisking, gradually add milk, salt and flour.

3. Continue to whisk for approximately 5 minutes, making sure there are no clumps.

4. Pop your batter into the fridge and leave for 15-20 minutes.

5. Add oil to the batter and mix gently with a spoon.

Heat up a non-stick mediumsized frying pan.

7. Add batter to the frying pan. Turn once you begin to see bubbles and fry until golden.

SAVOURY TOPPING

You may add pre-cooked mushrooms, cheese of your choice, and/or pre-cooked mince onto your pancakes and fold while on the frying pan. For a sweet touch, add honey to your pancake once off the pan, particularly Tasmanian leatherwood honey if possible. The honey works well with cinnamon, or alternatively, you can add raspberry or strawberry jam.

SWEET TOPPING

If you use Nutella, add it while the pancake is still on the frying pan to give it a gooey texture and fold the pancake.

NOODLE SOUP

Blanch

Mein noodles for 3 minutes, wash with cold water and leave to the side. Fry cabbage, shiitake

and pork in a little oil until fragrant.

water and bring to a boil. Add soy sauce, dark soy sauce, chicken bouillon and sesame oil. If this is too salty, add more water. Let this simmer for 15 minutes.

your soup a taste, if it needs a little more flavour, add more soy sauce.

your noodles, let boil for an extra 3 minutes, this lets the noodles soak in all

Southern Style Fried Chicken

By: Muhammad Nouman Abbas Degree: Master of Engineering (Electrical)

Serves 4-6 | Prep 4 hrs | Cook 20 mins

1 whole chicken, cut into 8-10 pieces

6 eggs

10 tbs plain flour

5 tbs cornflour

½ tsp baking powder

½ tsp oregano (optional)

1 tsp paprika/chilli powder

½ tsp red chilli flakes

1 tsp black pepper powder

½ tsp white pepper (optional)

1 tbs salt (or to taste)

4 lemons (juiced)

2 tbs soy sauce

1 packet of broast masala (available at Indian/Pakistani grocery stores)

METHOD

1. Brine the chicken with lemon juice and salt for 4-5 hours before moving onto the next step.

2. Marinate chicken with 5 tablespoons of lemon juice and 1 tablespoon of salt (or to taste). This is a very important step, as it will give our fried chicken a juicy flavour.

3. Marinate the brined chicken with 3 eggs, paprika powder, red chilli flakes, black pepper, white pepper, salt, soy sauce and 3 tablespoons of broast masala and leave the chicken to rest for 2-4 hours.

4. Prepare the flour mix by combining plain flour, cornflour and baking powder in a bowl.

5. Take the marinated chicken piece, dip in the beaten egg mixture, then coat with the flour mix and deep fry.

6. The ideal frying time for the chicken (cut into 8-10 pieces) is 12-15 minutes on high flame.

Melissa Ursino

Role: Welfare Officer at Western Sydney University

I come from an Italian background and food is a very important part of our culture - I love food! One can show love through food. Growing up in an Italian family, food is always at the centre of celebrations. It’s a way for families to come together, connect, share and support each other in good times and bad.

I loved hearing the stories of my nonna (grandmother), where she would tell about the famine she experienced in Siciliy and the lengths she and her siblings would go to for a piece of bread.

Thankfully, my grandparents migrated to Australia and were able to start a new life. They brought their culture, language and of course their love of food to their new countryAustralia.

My grandmother was a great cook and I always remember her house full of people, laughter and food.

Southern-Italian food is often considered ‘peasant’ food, as historically Southern-Italians were poor and could not afford expensive ingredients. However, many restaurants today charge good money for people to enjoy these foods.

My favourite “peasant food” recipe is the pizza in Bianco, also known as white pizza.

PIZZA IN BIANCO

By: Melissa Ursino

Serves 4-6 | Prep 3 hrs | Cook 30 mins

INGREDIENTS

4 cups plain flour

1/4 cup olive oil

2 tsp (1x7g sachet) dried yeast

2 cloves garlic thinly sliced pinch of salt

375 ml water basil leaves (optional)

METHOD

1. Combine the water yeast in a bowl.

2. Combine the flour, and salt in a large bowl and make a well in the centre. Add the yeast mixture and oil.

3. Knead dough until it’s springy.

4. Cover dough in glad wrap and blankets. Let it rise for at least 2-3 hours.

5. Roll out dough into any shape you like. Add extra virgin olive oil, salt and cut up garlic and spread over the pizza. You can also add some basil leaves if you like.

6. Cook for approximately 15 minutes.

Bratkartoffeln (German cottage potatoes with bacon)

BY: Simon Preuss-Kearney

Serves 4-6 | Prep 3 hrs | Cook 30 mins

This beloved dish that’s hard to pronounce (brat-kah-toff-len) translates as “fried potatoes,” and it’s indeed that: pan-fried potatoes, bacon, onions and seasonings.

There are two main tricks to making this dish great. Start the potatoes in a single layer in the pan with plenty of fat and do not put a cover on the pan. These potatoes will take 20-30 minutes to cook to a crispy, golden brown but the wait is worth it. The smell of potatoes, bacon, and onions cooking is irresistible.

INGREDIENTS

500 g of potatoes (4-7 mediumsized potatoes) salt to taste, based on preference 2-3 slices of bacon, chopped 1 tbs unsalted butter ¼ cup finely chopped onion

1/4 tsp mixed herbs (optional) ¼ tsp caraway seed (optional) ground black pepper to taste

METHOD

1. Rinse potatoes, or scrub if need be before proceeding. Then, cook potatoes in lightly salted boiling water for approximately 10 minutes on medium-high heat, until easily pierced with a fork. Cool slightly and peel while still warm.

2. Chop bacon (or bauchspeck) into small pieces and cook in a large frying pan

over medium heat until limp.

3. Remove bacon from the pan, but keep the grease in the pan. Add butter and allow to melt, but not brown.

4. Slice the cold potatoes into small chunks based on preference, so that they are comfortable to chew. Place your potatoes in your pan with the melted butter in a single layer, making sure they don’t overlap.

5. Sprinkle onion and bacon over the potatoes, allowing them to cook together over medium heat for 10-15 minutes until golden brown.

6. Once they become golden brown on the underside, flip them over but don’t stir them.

7. Sprinkle with herbs, caraway, salt & pepper and cook for 5-10 more minutes. Add more butter (if necessary) to encourage browning. Serve & enjoy!

Simon

Degree: Bachelor of Psychology (Honours)

I am Simon Preuss-Kearney, with a background written into my name. The hyphenated last name points to my main ancestor’s culture of origin, being largely European and Anglo-Saxon. ‘Preuss’ is of German heritage, and is an evolution of the last name Preussen, which was another name for Prussia - where the name originates. ‘Kearney’ is of Irish heritage, and derives from “Cearnach,” a pre-ninth century Gaelic word meaning victorious. Both have family crest emblems which can be found online. From this, I was taught of a variety of European dishes such as Kartoffelpuffer (potato pancakes) and Bratkartoffeln (fried potatoes). I learnt many more, but these ones stood out to me most, as Bratkartoffeln was economical (the ingredients are relatively affordable, and you can easily use leftovers to add extra taste to the dish) and straightforward to make. Whereas Kartoffelpuffer is more difficult to make. In particular, a barrier was a special potato grater, required to strip the potato into the right size. Without it, the dish was much harder to replicate. Though if you managed to get the grater, then the dish was also quite economical and was not difficult to prepare moderately quickly once you got the hang of it.

Who taught you to cook?

I learnt how to make these dishes from my mother, who had this skill passed down from her mother – my Oma (Grandmother). I would watch mum make it, and slowly learned how to put it together. I also got tips from Oma along the way, and she was very helpful for learning that, given her experienced passed down from generations of skilled cooks.

Describe your relationship to mum and to the old country?

Both mum’s parents came out to Australia from Germany in the 1950’s with the promise of a bright future. They brought with them little possessions – mostly just whatever fit in their two suitcases. What they did bring with them, which was worth so much more than that, was their culture. Specifically, the knowledge of the traditional foods of Germany, and the surrounding countries.

While they did assimilate well to the Australian culture in many aspects (my Grandfather said ‘fair dinkum’ more than most Australians do), they managed to keep their love of food and ways of making it – the way I learned to think of it later was when most cooked with oil, they used butter. This was passed down to my mother and her cooking, and formed the backbone on how to eat tasty and well on a tight budget. Thanks to them (mostly my grandmother) and my mother, I have also learnt these recipes, which I am certain I will cherish, and will pass on to my children. It’s heartening to know, that these recipes will outlive all of us.

What do you (or your family) rely on for quick meals especially as a student?

Personally, my go to dish when I need to cook something quick, but want something more substantial in quality (without the extra cost), is the Bratkartoffeln. It is just so tasty, alongside offering a lot of creative freedom to change things in the dish to suit dietary needs, and personal taste, without the sizeable costs. Most of the ingredients are very accessible and cheap, so it makes the Bratkartoffeln a perfect quick student meal.

Haystack

A FORM OF TACO SALAD

This is one of our favourite go-to recipes when we need to create a quick and easy meal that is filling, but also full of flavour and nutrition.

Serves (8) | Prep 40 mins | Cook 20 mins

INGREDIENTS

1 kg meat - either minced beef or chicken (cut in bite-sized chunks, thin strips or shredded)

2 red onions, diced

1 can (435 g) refried beans or corn (check the international section of the supermarket)

1 small baby cos lettuce cut/torn into strips

2 large tomatoes, diced 200 g black olives, pitted and diced

2 avocado, skinned and cut into bitesized chunks

2 cups of shredded cheddar cheese

300 g jar of salsa

250 g sour cream as a topping

6 diced spring onions for garnish 230 g tortilla corn chips

1 tbs olive oil

METHOD

1. Cut up lettuce, tomatoes, olives, spring onions and avocado. Set them out in separate bowls. If preparing ahead of time, squeeze some lemon or lime juice on the avocado to keep it from browning.

2. Place sour cream and salsa in separate bowls or let people serve themselves straight out of the container. Additionally, place shredded cheese in a separate bowl.

3. Warm the refried beans in a small pot and keep warm until ready to serve.

4. Season your meat with salt and pepper before cooking. Add olive oil onto a pan on medium-high heat, then add meat and cook through. Stir if required.

Beef will cook for about 6-8 minutes chicken will cook for about 5-8 minutes depending on how thick you have cut your chicken.

5. Serve ingredients in layers into a bowl and ENJOY!

Yusir Almosewy

Degree: Bachelor of Health Science (Health and Physical Education)

What memories do you have that define your food heritage?

The most common memories that I have and continue to cherish is following my mum around the kitchen. I was always very interested in what she was making. I always liked cooking as a kid and wasn’t very good at it. Even now I am still trying my best to learn, but it is very fun, despite my numerous fails. But the food my mum would cook in the kitchen – often being of middle eastern cuisine, made me appreciate the culture and the cuisine itself. It has also shaped the dishes I make and food I eat, where the recipe I have written up is inspired from the middle eastern cuisine.

What is your biggest food fail?

While I have so many food fails over the years, the most recent one that I can remember is adding so much spices to a curry. Yes we add spices, but the amount I added was probably equivalent to a quarter of a cup. Of course, the curry ended up being inedible, because of its super strong taste. While making it I thought the more spices in it, the yummier and tastier it would be. I can confirm I was wrong and nothing tastes worse than a curry that has been completely enriched with spices.

What recipes do you think every student starting out at uni should know?

RICE! Some people may think that’s so easy to make, while others really

do struggle making it. Rice is a dish that can be turned into another dish or combined with so many types of food including curry, sour yogurt, vegetables, stir fry, fried rice and biriyani to just name a few. Rice is something that is very versatile and is the most common food eaten all over the world.

What is your favourite food or ingredient?

To be honest, I do not have a favourite food, but I will forever love and always go back to my mother’s cooking. Whatever she makes, whether it takes hours or minutes, I will always love and appreciate her food. Also, my favourite ingredient will probably be cumin. Weird right? I just love to add it to every dish, including eggs! It is just

STEAMED DUMPLINGS WITH AUTHENTIC NEPALI SAUCE

By: Bibhushi Upadhyay Degree: Bachelor’s of Information Systems Serves 3 | Prep 35 mins | Cook 20 mins

INGREDIENTS METHOD

Wrappers: 30 wrappers of either gyoza/ wonton/gow-gee

Filling:

500 g minced chicken or shredded vegetable mix of cabbage, carrots, zucchini and cauliflower plus add ½ cup shredded cheese if desired

1 ½ tsp cooking salt

1 tbs vegetable oil

1 tbs melted butter or ghee

1 ½ tbs ginger-garlic paste

1 medium onion finely chopped 3-5 shallots finely chopped

2 tbs cumin-coriander powder

1 tbs spice mix (including clove, cardamom, cinnamon, nutmeg and black pepper)

1 tsp turmeric ½ cup fresh coriander finely chopped green chillies finely chopped (optional)

Sauce:

1 can diced tomato 3 cloves fresh garlic ½ cup fresh coriander

1 tsp Sichuan peppercorns (or powder)

1 tbs oil

2 fresh or dried chillies salt to taste

1. In a small bowl, add the minced chicken, finely chopped onions, shallots, and fresh coriander in a small bowl. For vegetarians, finely chop the shredded vegetable mix and add shredded cheese for extra fat (optional), onions, shallots, and coriander.

2. Add spice mix to the bowl and mix together. Set aside and move on to the sauce.

3. Sauce: In a small pan heat the oil, butter or ghee. Add the gingergarlic paste and spices until slightly cooked.

4. Add canned tomato and garlic, cut in half. Cook until the raw smell is gone. Set aside to cool.

5. In a blender, add fresh coriander, salt, Sichuan peppercorns and the cooked tomato and garlic. (Optional) Add the chillies and blend.

6. Get the fillings bowl and add 1.5 teaspoons per wrapper.

7. Wrap the filling of choice into shapes of your liking.

8. Spray some oil to the steamer and in the filled wrapper.

9. Cook for up to 20 minutes.

10. These can also be pan-fried until the white dough turns a translucent yellowish-white and crispy. Serve and enjoy with the sauce!

THE ART OF LIVING BETWEEN TWO WORLDS

BY LOUISA CHAN

Louisa Chan shares her story of coming to Western, where she combined her passion and background in art with a desire to help others through therapy.

While I was born in Sydney, Australia - my childhood was one of two worlds. Here, my parents raised me and my younger brother with traditional Chinese and Hong Kong values. Surrounded by the sun-drenched open spaces of Australia, I would dine on Chinese cuisine and celebrate Chinese holidays. In 1988, my family and I travelled back to China for the first time for the Chinese New Year Festival. The trip was an eye-opening experience for my young self, who felt an instant connection to the landscape and culture of my parents’ homelands. Many of my paintings were directly inspired by the memory of this journey.

Twenty years after my first visit to China, I returned with my mother and had the chance to meet with my Chinese relatives. Spending the Chinese New Year with them, I almost felt a spiritual connection to the landscape of my ancestral land and a familiar understanding of the culture. That New Year’s Eve, as my cousins and I watched thousands of fireworks light up Beijing’s sky, I decided to pursue a career as a painter.

Like my childhood, my artwork is of two worlds. The bright and vibrant colours call to mind the vast open spaces of Australia, while the subject matter often displays a keen knowledge and connection to Chinese popular culture and landscape. My work reflects me uncovering my origins - seeking to bridge the gap between the two parts of myself. While the motivations behind my work may be deeply personal, they explore universal themes. My paintings are about

the innocence of discovery, as well as the rediscovery of beauty in the things around us. I aim to capture moments of tranquillity, including touches of the imagination, calm, sensitivity, and light.

In 2007, I received a Bachelor of Fine Arts from the National Art School in Sydney, where I had the opportunity to work in France after I graduated. I lived in Paris and worked as an assistant for an artist, where I was making wall-sized oil paintings in a studio for a French gallery. My family and friends were incredibly supportive of my decision to pursue my dream, as well as living and working in Paris. In 2011, I opened my first exhibition called Lanternes Rouges at the Pave D’Orsay in Paris. The series of paintings exhibited were called the Smiling Girl series, displaying the exploration of the diaspora surrounding my cultural background.

Years later, I returned home to Sydney where I worked at an art gallery and had the opportunity to teach children how to draw and paint. I worked with a 7-year-old boy who would not speak for reasons unknown to his parents. After two months of weekly 1-hour classes, he began communicating in new ways when he drew. Over time, he began to respond with ‘yes’, ‘no’, progressing to a year later today, where he is chatty and willing to share ideas. At this point, I realised that I facilitated and witnessed the therapeutic effects of art. After finding out about art therapy from my friend’s recommendations, I realised that art therapy was the path I wanted to take. It combined my passion for art with my desire to help children and adults improve their emotional, mental, and physical health. This year, I changed my course to study a Master of Art Therapy at Western and have not looked back since.

CRISPY CHICKEN GOW GEES

BY: LOUISA CHAN DEGREE: MASTERS OF ART THERAPY Serves 4-6 | Prep 30 mins | Cook 30 mins

Pan-fried gow gees is most definitely a dish that can be enjoyed as a hearty meal lunch or dinner, or shared amongst family and friends.

INGREDIENTS

500 g minced chicken (substitute with shiitake mushrooms & shredded cabbage for a vegetarian option)

1 tsp of ground Himalayan salt

1 tsp of raw sugar

1 tsp of fish sauce

1/2 tsp of white pepper

1 tsp of cornflour

1 tbs of finely chopped spring onions (optional)

60 gow gee wrappers (gluten & gluten-free options available)

2 ¼ cups of gluten-free flour

1 ½ cups of water.

METHOD

1. Place chicken mince, onion, salt, sugar, pepper and fish sauce in a bowl. Stir in one direction until the texture is sticky and bouncy. Add cornflour and stir.

2. Place a heaped teaspoon of the filling in the centre of the gow gee wrapper. With your finger, wet one half of the edge of the wrapper with some water and fold the wrapper to make a half-moon shape.

3. Prepare a non-stick frypan with some extra-virgin olive oil. Coat the base of the pan with oil and place the gow gees in rows, filling up the pan. Pan fry for 2 minutes and then add 1/3 of a cup of water. Cover the frying pan and let gow gees simmer and absorb the water for 10 mins on low heat. Uncover the pan and let the gow gees further cook for 5-7 mins or until they become crispy. After which they are ready to serve and eat!

LOUISA CHAN

What memories do you have that define your food heritage?

My childhood was one of two worlds. Residing in Sydney, my parents raised my younger brother and me with traditional Chinese values. Surrounded by the sundrenched open spaces of Australia, I would dine on Chinese cuisine and celebrate Chinese holidays.

How has it been moving from home to independence around the issue of cooking and food?

When I moved away from home many years ago, I would email and call my parents for the recipes of my favourite dishes that they used to cook for me. They loved sharing their recipes, and I would send them pictures of foods like Char siu (BBQ Pork), traditional Chinese soups and gow gees as I made them.

Our favourite Corn Chowder

INGREDIENTS

2 tbs extra-virgin olive oil

1 kg frozen corn kernels

1 kg red potatoes, cut into bite size chunks

2 large red onions, chopped

1 poblano pepper, seeds & ribs removed, chopped (optional)

2 red capsicum, chopped

4 celery ribs, chopped

1 ½ tsp salt, to taste

1 tsp chili powder (or less if you want less spice)

4 medium cloves garlic, pressed or minced

8 cup vegetable broth

2 cup water

2 bay leaf

4 tbs unsalted butter, cut into 8 pieces

½ cup chopped coriander

½ cup crème fraîche or sour cream or Greek yogurt

2 tbs fresh lime juice

Freshly ground black pepper, to taste

SUGGESTED GARNISHES:

Grated sharp cheddar cheese, thinly sliced green onion, additional cilantro leaves and/ or a tiny pinch of chili powder

teaspoon of the salt, and ½ teaspoon chili powder. Stir to combine. Cook until the onions are tender and translucent, about 7-10 minutes, stirring every couple of minutes.

2. Add the garlic and cook until fragrant, about 30-60 seconds, while stirring constantly. Add the broth and water and stir to combine. Drop in the bay leaf.

3. Bring the mixture to a boil over high-heat, then reduce the heat as necessary to maintain a gentle simmer. Simmer for 20-25 minutes, stirring occasionally. It’s not done until the potatoes are fully cooked through and very easily pierced through with a fork.

4. Remove the pot from the heat. Using kitchen tongs, remove the bay leaf. Carefully transfer about 3 cups of the soup (about half liquid, half solids) to a blender. Securely fasten the lid and be careful to avoid the hot steam as you blend until completely smooth. Add the butter and blend again.

5. Pour the mixture back into the pot. Add the coriander, crème fraîche and lime juice. Stir to combine. Season with the remaining ¼ teaspoon salt and be generous with the black pepper, to taste. If you’d like more spice, add up to ½ teaspoon more chili powder.

1. In a medium/large soup pot, warm the olive oil over medium heat until shimmering. Add the corn, potatoes, onion, poblano, bell pepper, celery, ½

6. Divide the chowder into bowls and top with garnishes of your choice. Leftover chowder will keep well in the refrigerator, covered, for up to 5 days or for several months frozen.

WAKING UP IN WHITIANGA

BY: LAURA CALDWELL DEGREE: BACHELOR OF ARTS - SCREEN MEDIA (ARTS & PRODUCTION)

SERVES 4 - 6 | PREP 15 MINS | COOK 15 MINS

Recipe contains: shellfish and alcohol

This delicious recipe is inspired by my dad’s cooking and childhood experiences of growing up in Aotearoa. Surrounded by the openness of the sea and land, his dedication to teaching me how to fish and cook has encouraged me to grow my passion for cooking. I enjoy plating up a symphony of fresh produce and meals that incorporate our shared memories and a piece of my family.

I welcome you to try this dish and experiment with its ingredients. If you ever have the opportunity to dig for your own tuatua on our beaches, you will be amazed and enlightened by this unique opportunity to participate in our culture.

Steamed open in a delicious white wine sauce, this dish will be your next summer crowd-pleaser. It is best served warm, with a slice of bread, and good company.

Look out beyond the horizon as the sun sinks into the gentle waters, grab your plate, and imagine joining us at our dinner table.

Welcome to Whitianga, Love Laura.

NOTE: you can always swap the tuatuas for any bivalve shellfish such as blue or green-lipped mussels, cockles, pipis, and clams.

TIP: If you are using fresh tuatua, place them in cold seawater to extract the remaining sand. Change the seawater if the tuatua have covered the bottom of the bucket with sand. Best eaten fresh.

SOME UTENSILS YOU’LL NEED

• Large pan with lid

• Fine-mesh strainer

• Garlic press

INGREDIENTS

1 kg of tuatua (or other shellfish)

200 g shelled edamame beans

60 g butter

3-4 crushed garlic cloves

½ tsp of chilli powder

1 medium leek

½ tbs of white miso paste (shiro) or yellow miso paste (shinshu)

100 g alfalfa sprouts

150 ml Sauvignon Blanc, Pinot grigio, or any dry white wine

Squeeze of lemon

Drizzle of olive oil

Pinch of salt & pepper to taste

1 handful of fresh thyme sprigs and flat-leafed parsley, roughly chopped

PREPARATION

• Cut the excess green off the leek, split down the middle, and wash to remove the internal sand and dirt. Once clean, cut the leeks into half-moons and set them aside.

• Remove the outer skin from the garlic and crush using a garlic press.

• Take the alfalfa sprouts from the container, wash them under cold water with a fine-mesh strainer to remove any dirt, leaving them to dry evenly on a clean paper towel.

• Heat the frozen shelled edamame in a microwave for 2-3 minutes and set aside.

METHOD

1. Pour olive oil to cover the bottom of a large pan on medium-high heat.

2. Add butter, crushed garlic, and chilli powder when the pan is heated.

3. Add the miso paste and leek, occasionally stirring until soft.

4. Pour in the white wine along with a squeeze of lemon juice and a pinch of salt and pepper, stir the mixture to combine.

5. Add in the tuatuas (or shellfish of choice) and steam with the lid on for 2-3 minutes.

6. Once all of the shells have opened, turn the flame off and remove it from the stove to avoid overcooking your tuatuas.

7. Finally, serve with cooked edamame and garnish with a sprinkle of alfalfa sprouts, thyme, and chopped parsley.

Philly Cheesesteak

BY: NGUYEN ĐĂNG HOÀNG LONG

INGREDIENTS

200 g beef (preferably ground beef)

1 whole onion (the big ones, not the small tini tiny red ones)

2 tsp sugar

pinch of salt & pepper

1 tsp oyster sauce

Mozzarella (or any cheese really)

2-4 slices of bread per person Mayonnaise (optional)

Butter

Garlic - tons of them!

METHOD

1. First, we chop up all the ingredients.

2. Beef is sliced into small slices (or ground), onions are sliced into thin slices, garlic chopped up as small as possible.

3. Now mix a pinch of pepper and oyster sauce to the beef and let it sit.

4. Next, mix the butter and chopped garlic into garlic butter! Spread onto the bread and put it in the

5. Now as the bread is being toasted. Take your pan (not Peter Pan, let him go) and throw in your butter first then all your onions. Cook on medium-low heat until onions go a bit brown (a BIT... a tint of brown is more than enough).

6. Right there and then, throw in 2 spoonfuls of sugar. Now cook until golden fricken brown.

7. Then take it out. And right after that, throw some more butter on it and the beef in.

8. Cook on medium until there is no more redness in the beef then throw the onions in there again. Then after 10 seconds, stop cooking.

9. Now take your garlic bread out, spread a layer of mayonnaise, put the onions and beef in the bread, and top it off with melted mozzarella (or any other cheese) at any amount that fills your tummy.

Nguyen Đăng

Hoàng Long

Degree: Bachelor of Business

What memories do you have that define your food heritage?

Honest, I don’t have an epic answer. And if you visit Vietnam, don’t eat Pho. I hate Pho as a Vietnamese. Eat Bún Bò or Com Hen. or Mì Quang (with tiny amount of broth). Much better!

How has it been moving from home to independence around the issue of cooking and food?

I’m still at home as a 20 year old lol. Totally spoiled.

What have been your biggest food fails?

I was making a brownie and that time I went big. I intend to let the whole family eat. But when I was taking the damn bowl out of the pot, I ever slightly touched the pot that was still very hot, I slipped, and whalla, $20 worth of chocolate, sugar, flour, and labour went to waste. Never underestimate how slippery a bowl is!

What recipes do you think every student starting out at uni should know?

French toast is the one! Pop an egg, mix in some spices, whisk it up, and put a slice of sandwich bread on it so the bread can soak the shit out of that egg then put some butter on a pan and fry that. You can make a very quick and cheap snack out of it when you need a quick breakfast, a quick night-time snack to continue the study, or just, well, have a few slices to enjoy a Dave Chappelle comedy TV show (watch Dave, he’s good, or Bill Burr, or Kevin Hart but I don’t have to tell you that).

What is your us your leftover food hack?

Does your family usually buy too much fruit and forget to eat them? Worry not. Try this if you have bananas. Slice up 1 banana (ripe) into the blender, pour a small amount of milk (tiny, like a cup), vanilla extract, and a spoonful of sugar. Blend it. If your blend is thick and bubbly (also smells fricken nice). You got it! If not, either your banana is not so ripe (so it doesn’t contain as much starch) or you put in too much milk but not enough banana. But let’s assume you got it! Now fill your glass with this banana blend, put in some more milk so it’s not too thick to drink, and top it off with strawberry or any fruits that is berries and sour-tasted.

Another easier one, for banana again, is you can flatten the ripe banana in a sealed reusable freezer bag and throw it in the freezer (the part of the fridge where you make your ice). 10 hours later, it has become an ice cream with the perfect amount of sugar and texture. Try it out!

Arabian-style chicken with cream and rice

By: Aliah Ali Alyami

INGREDIENTS

Rice Stock:

2 cardamom pods

1 small cinnamon stick

4 black pepper pods

3 clove sticks

1/2 a carrot, grated

1 tsp salt, to taste

1 tbs butter or oil

2 cups uncooked basmati rice

3 cups of water

Chicken:

226 g boneless, skinless chicken breasts, cut into 2.5 cm cubes

1 medium yellow onion, chopped

2 large garlic cloves, crushed

2 tbs olive oil

1 tsp cumin

1 tsp turmeric

1 tsp black & red pepper powder

1 tsp soya sauce

200 ml thickened cream

170 g (equivalent to 1 can) Nestlé cream

2 tbs cream cheese

2 tbs mayonnaise

1 small bunch of coriander, with stalks finely chopped and leaves roughly chopped

2 tbs sumak

METHOD

1. Preheat the oven to 160oC fanforced, and grease the baking pan.

2. In a cooking pot, add cardamom, cinnamon, black pepper, cloves, and grated carrots into the water with butter or oil and salt for 2 minutes, until the water turns brown.

3. Remove all the solids from the water and add the basmati rice.

4. Make sure the water covers rice and test the salt (add more if required), then cover the pot to cook for 10 minutes.

5. Meanwhile, in the frying pan, heat the oil and fry onions and garlic until the onions turn golden brown.

6. Add the chicken breasts and turn 2-3 times until well cooked.

7. Mix the cumin, turmeric, black & red pepper powder, salt and soy sauce together then add to pan. Coat the chicken in the spice mix.

8. Whilst the chicken is cooking, mix thickened cream, Nestlé cream, cream cheese and mayonnaise in a different bowl.

9. Add mixture to the chicken, turning the chicken 2-3 times until it is fully cooked.

10. In a ovan proof dish, add a layer of cooked rice, then add chopped coriander.

11. Add the chicken with cream as a second layer.

12. Sprinkle the sumak on the top, cook in the ovan for 10 minutes and ENJOY!

Vegan Paella

Serves 4-6 |

INGREDIENTS

3 tbs olive oil

20 mins |

30 mins

6. Add the rice and remaining tablespoon of oil to the pan. Stir to coat well. Cook for 1 minute to lightly toast the rice and incorporate flavors. Move around occasionally to prevent sticking.

4 cups vegetable broth

1 medium onion, diced

1 red bell pepper, cut into short strips

5 cloves garlic, chopped, minced or crushed

270 g artichoke hearts

300 g black olives (pitted)

270 g sun-dried tomatoes

1 ½ cups arborio rice

1 ½ tsp smoked paprika

1 tsp salt, to taste

Fresh cracked pepper, to taste

1 cup frozen peas

Lemon wedges (Garnish)

NOTE: You can add 2-3 chicken thighs to this dish if you would like additional protein.

METHOD

1. Warm vegetable broth in a medium saucepan over medium-high heat until it starts to simmer and then lower the heat just to keep it warm.

2. Heat 2 tablespoons of olive oil in the biggest saucepan you have. Add the onions and peppers. Sauté until softened and lightly browned, about 3-5 minutes.

3. Add the garlic and sauté for 1 minute.

4. Add the artichokes, olives and sundried tomatoes. Stir to mix well.

5. Now add the smoked paprika. Sauté for 1-2 minutes.

7. Slowly pour in broth. Add salt and pepper to taste.

8. Now turn the heat down to mediumlow and bring everything to a mild simmer. You want to see movement in the pan while the broth is cooking down but don’t boil. Simmer for 15-20 minutes until rice is al dente. If you need to, rotate the pan on the burner 1-2 times during cooking for even heat distribution.

9. Once the broth is nearly cooked-off, you will need to pay close attention to the bottom of the pan so that your rice is not catching on the bottom. Stir as little as possible but make sure that the bottom is not catching. Add a few tablespoons of water if it you feel it might be catching and lower the heat.

10. Remove the pan from the heat. Add the peas (and the chicken* if using) to the top of the rice. Cover the pan and let the paella rest for 5-8 minutes. Top with fresh-cut parsley, cracked pepper and side with lemon wedges to serve. Enjoy!

*If you are cooking with chicken then cut the chicken into bite size chunks, season with salt & pepper. Put in a saucepan on medium-high heat in 2 tbs olive oil until cooked through and browned on all sides (about 8-10 mins). Put aside and keep warm. You will return the chicken to your paella with the peas in step 10.

SRI LANKAN GREEN BEAN CURRY

By: Michelle Senanayake

Serves 4 | Prep 20 mins | Cook 15 mins

INGREDIENTS

1 kg green beans, ends trimmed and sliced in half lengthwise

6 cloves garlic, crushed

1 large red onion, peeled and diced

3 curry leaf branches (only use the leaves)

2 pandan leaves

1 1/2 cups coconut cream

3 tbs of olive or coconut oil

1 tbs of curry powder

1/4 tbs of fennel seeds

1/2 tsp of turmeric

1/2 tsp of chilli powder

METHOD

1. Heat oil over medium heat in a pan.

2. Add all spices and leaves, stirring constantly and being careful not to burn them. Continue until you hear popping and it starts to become fragrant. This should take around 3 minutes.

3. Add the green beans and cook for 4-5 minutes. Add a splash of water to prevent the spices from burning.

4. Once the beans are tender, add the coconut cream and stir through the beans.

5. Put the lid on and allow the curry to simmer on low heat for 10-15 minutes

By: Maribel Law

sketch by Natasha Stavreska

STUDYING MEANS MORE THAN JUST ACADEMIC SUCCESS

BY: MARIBEL LAW

First year at The College to attain a Bachelor of Health Science (majoring in

Maribel Law shares how she made the challenging decision to switch her career path and study at Western at 30, for purposes that went beyond academics.

Studying my first year at The College as a mature-aged student, I’m the first in my family to attend university. In 1988, my mum migrated from the Philippines to live here in Australia, and she is proud of the woman I have become.

So, how did I end up at Western? Prior to my time at Western, I was working in the fashion industry and bridal industry. I have now come to Western to study a Bachelor of Health Science, with a major in therapeutic recreation. This journey was a huge step for me to push myself to achieve and move forward – by ‘moving backwards’.

To tell you how I got here, I need to tell you where I came from. Working in the bridal industry, I loved what I was doing. When I was almost thirty, I began questioning my choice in career and felt something was missing and felt like I needed something more. But I questioned my own thinking, because I thought it may be too late in my life to change careers. With the help of a supportive social network, I took time to reflect and research who I was and the direction I wanted to go in.

Was I sure about this? Absolutely not! I always questioned my own future endeavours, but who doesn’t? To have the ability to question my thought patterns was not a skill I possessed when I was younger. Since the age of 15 I was living outside of home, ate lots of potato chips, and it was a tough period for me. From a young age, I struggled with my mental health and negative thoughts telling me I had no future – and I believed them. Those personal demons stayed longer than they

should, and I managed to live with them the best way I could. I fed these thoughts, which manifested into anxiety, depression, selfdestructive and self-harming behaviours. I should have offered those demons some

My journey studying at Western is as much about self-reflection and intrapersonal growth, as it is about receiving an education and creating personal success. I cannot wait to see where this journey takes me. I’m sure you can find me... if you follow the trial of potato chips!

What memories do you have that define your experience with food?

Growing up, my ina (mother in Filipino) and tita’s (aunties) cooked lots of traditional Filipino dishes and other Asian dishes. To me, I considered this more ‘normal’ than eating fish and chips.

What was the experience like moving outside of home and cooking independently? Living outside of home from the age of 15, I’ve been lucky enough to explore and learn about different foods and had various influences. This included learning how to make bread and eating my first jacket potato at nineteen.

What has been your biggest kitchen ‘fail’? This first time I attempted pan fried gnocchi, I overcooked it to the point where they began to feel like super bouncy balls. Luckily, my cat Frankie thoroughly enjoyed chasing them around the kitchen!

What recipes do you think every student starting out at uni should know? Pick out a few of your favourite ingredients and use them in different dishes. I always use cheese, avocado, tomatoes, mushrooms, pesto, eggs, and kangaroo.

What is your favourite food or ingredient? Rice and pasta are my favourite foods, but breakfast meals are my favourite.

Mushroom Risotto

Serves 4-6 | Prep 5 mins | Cook 45 mins

Over the past 2 years of soup kitchen, risotto has been one of our favourite go-to recipes. It’s partly because it is easy, lets you use whatever is in season (or whatever you have in your fridge) and it makes us feel like we are budding foodies! It’s the ultimate comfort food.

INGREDIENTS

1 L of vegetable stock

1 small onion, peeled and chopped

1 stick of celery, chopped 500 g mushroom, sliced 300 g risotto rice

150-200 g parmesan cheese, grated 125 ml of white wine (optional) handful mint, chopped

1/4 cup peas

2 tbs butter olive oil salt & pepper, to taste 2 stalks parsley, to garnish goats cheese (optional)

METHOD

1. Warm your stock in a separate small pot so that it is ready when you need it (or dissolve a stock cube in boiling water and keep warm).

2. Sauté onion and celery in 2 tablespoons of olive oil on medium heat for about 10 minutes until onion is translucent.

3. Add the rice and salt. Stir gently for 2 minutes so that rice is covered and has absorbed the flavours tastes a little nutty.

We Love Risotto!

4. Pour in the wine, if desired, and stir gently for 2 minutes. The alcohol will dissipate but the flavour will be enriched in this deglazing.

5. Stir in 1 ladleful of stock. Let it absorb then keep adding stock 1 ladle at a time so that the rice slowly absorbs each ladelful and becomes soft.

6. Take it off the heat. The rice will thicken some more while off the heat so don’t worry if it looks a little loose as long as the rice is all cooked through when you bite a kernel.

7. While the risotto is cooking, put 2 tablespoons of butter and a tablespoon of water in a pan. Add the peas, mint and parsley and sauté for 4 mins with the lid on.

8. When your risotto is all done and you have taken it off the heat, stir in the butter, parmesan and peas/herb mix.

9. Season with salt & pepper to taste.

10. Serve it with a dab of goat cheese if you have it. Sprinkle with fresh parmesan, drizzle some olive oil and top with parsley to finish.

BUON APPETITO!

Taiwanese Style Sour Spicy Soup

臺式酸辣湯

By: Cecilia Tse-Min HUNG

INGREDIENTS

8 pieces of dried black fungus (wood ear mushrooms), which you can find at most Asian grocery stores

8 pieces of shitake mushrooms dried 450 g firm tofu

1 carrot, thinly shredded

2 spring onions, thinly chopped

1 egg, whisked in a bowl (optional) 200 g pork strips (optional)

½ tbs of Shaoxing wine, or cooking rice wine

1 tsp of sunflower oil or any vegetable-based oil works

SOUP SEASONING

2 tbs Asian black vinegar (Chinkiang 鎮江醋

1 tbs white pepper powder

1 tbs soy sauce

1 tbs toasted sesame oil

2 tbs starch, mixed with water to thicken the soup

A pinch of salt

*If you cannot find black vinegar, any rice vinegar would still do the trick. My ideal choice is a Taiwanese brand called KONG YEN (工研烏醋), which you can find in some Asian supermarkets. Others include Chinese brands, such as Hengshu (恆順) or Golden Plum (金梅).

• Gently rinse soaked wood ear mushrooms and shiitake mushrooms with tap water. Soak the 2 mushrooms in separate bowls with 1 1/2-2 cups of cold or warm water overnight or at least 1 hour before cooking

• Reserve the marinating water from shiitake mushrooms

• Slice the mushrooms into thin strips keeping seperate

• Shred firm tofu into a bowl or cut tofu into thin strips

• If using pork strips - marinate in 1 tbs soy sauce, ½ tbs Shaoxing wine (紹興酒) (or cooking rice wine), ½ tbs starch and ½ tbs toasted sesame oil for 15 minutes, mixing by hand

METHOD

1. In a large cooking pot, add sunflower oil and heat over medium-high heat.

2. Cook rehydrated shiitake mushrooms and thinly shredded carrots until tender. Then add the wood ear mushrooms and cook until tender as well.

3. Pour the reserved marinating liquid from the shiitake mushrooms into the pan with 2-3 cups hot water, white pepper powder, soy sauce and cook over medium-high heat until water is boiled.

4. Mix starch with water and add to thicken the soup.

5. Add shredded or thinly sliced firm tofu, egg and pork strips. Wait until the pork becomes white as this is when it has been cooked

6. Add black vinegar and turn off the fire immediately.

7. Taste the soup, if it is not salty, sour, or spicy enough for you, add soy sauce (for the salty taste), black vinegar (for the sour taste), or white pepper powder (for the spicy taste) as you wish

8. Serve with a bit of thinly chopped spring onion, toasted sesame oil and white pepper powder on top.

You can also use fresh mushrooms (shiitake and wood ear mushrooms) instead of dehydrated ones. Then use either vegetable or chicken stock instead of water to make the soup. For a thicker soup, just add more starch water at the end to adjust the thickness.

WHERE I MAY BELONG

BY: CECILIA TSE-MIN HUNG

Degree: Master of Social Work (Qualifying)

Taiwan-born Cecilia Tse-Min Hung recounts her difficulty finding a sense of belonging, later uncovering Australia and the Western Sydney community to be a place she could call home.

I come from a place that is not internationally recognised as a country – Taiwan. I only realised once I grew up, that my sense of belonging has been impacted by a fact that is completely out of my control. I began to feel its impact when I started to travel overseas. I felt that I constantly had to explain where I am from, and in turn, I had to ask myself those same questions – where am I really from? This fact also brought me to different places, which involved the unexpected journey of finding who I am and where I belong.

In 2014, I began working as a freelance journalist, which brought me to many places around the world. When I was in the process of applying for my visa to Australia, I had to provide information on my travel history in the past decade. At the immigration office in Taiwan, even the officer was surprised by my long list of travel records. As I gave the officer a wry smile, I felt somewhat proud of how far I had come. And yet, I still felt nowhere near as close to where I wanted to be.

Similar to being unable to choose your biological parents, I often think Taiwan is simply the place I was born, regardless of its lack of recognition as a country. However, who I want to become and where I feel I belong is another story. This doesn’t mean that I don’t like where I was born. The more I am away from this little island, the more I realise how attached I am to it. Meanwhile, I can’t help but feel an urge to explore elsewhere.

At 28 years old, I had worked as a journalist for a couple of years and was travelling around Europe for work. With flights

and accommodation booked for the next destination, I felt an overwhelming exhaustion that led me to question the trajectory of my life. I was not ready to go back to Taiwan and I needed a place to clear up my head. I called one of my best friends who I previously met in Sydney to ask if I could visit, and when he said yes I immediately changed my ticket.

I ended up staying with his family for months, at the beach. Besides working, I would spend hours almost every day walking along the beach. Sydney’s coastline faces the Pacific Ocean, which is the same along the east coast of Taiwan. Throughout my long years of travel, the energy that the Pacific Ocean offers is almost healing and speaks to me. This particular body of water carried a voiceless message that somehow, mysteriously spoke to my soul. For the very first time - I felt that I may belong.

The very first time I came to Australia was in 1996 with my family. Although I was too young to remember much, I remembered the smell of eucalyptus stuck to my hand after I held a Koala at a zoo. I bought a small Koala toy with an Australian flag that sat next to the window of my room until I moved out of home. I don’t know where that Koala toy has gone, but unconsciously, Australia became the place that I stayed the longest besides Taiwan.

While most people may feel that moving away to somewhere new is the most challenging, for me, staying in one place is most difficult. I escaped, ran, and searched for years, where moving began feeling safer and more natural. Staying provokes my deepest vulnerability, but Australia seems to be capable of holding my raging waves of emotions and uncertainty.

Perhaps, what I am truly looking for is not a destination or an answer. Rather, it’s a space and an energy that can walk alongside my grief, doubts, and fear, reminding me that I will be ok.

Bibimbap

Serves4 | Prep 30 mins | Cook 30 mins

INGREDIENTS

500 g ground beef (or 2 chicken breasts)

2 1/2 cups medium grain white rice

1 ½ cups bean sprouts, washed

3 handfuls of baby spinach, washed

1 large carrot, julienned

4 eggs

METHOD

2 cloves minced garlic

2 tsp sesame oil

1 tbs vegetable or canola oil

1 tbs of soy sauce

2 tbs Korean gochujang sauce (or other red chilli sauce)

2 tsp toasted sesame seeds

CHILLI SAUCE

4 tbs sweet chilli sauce

2 tbs mirin

2 tbs rice vinegar

1 ½ tbs soy sauce

3 tsp of white sugar

1 garlic clove, grated

2 ½ tsp sesame oil

Mix together in a small bowl and its ready to go.

1. Start by preparing your rice in a rice cooker or adding rice into a pot with twice the amount of water. Add a pinch of salt, bring to a boil and let it simmer away for about 10-12 minutes.

2. Turn the heat off, cover and let it sit until you are ready to use.

3. While the rice is cooking, you will need to prepare your vegetables sperately.

4. Bring 2 cups of water to a boil. First, blanch the bean sprouts for about 5 minutes, remove with a slotted spoon to a colander to drain.

5. Then add the spinach to the same water and blanche for less than 1 minute. Set aside in a seperate colander to drain.

6. Rinse both the bean sprouts and the greens under cold running water to stop the cooking process, and then thoroughly squeeze out any excess water from both sets of vegetables.

7. Place the bean sprouts and spinach in seperate bowls. Season each bowl with salt to taste and a teaspoon of sesame oil. Divide the minced garlic between the 2 bowls and toss to combine.

8. In a skillet over medium high heat, add a tablespoon of vegetable oil and add the carrots. Stir-fry until tender but still a little crunchy. Remove from the pan and set aside.

9. Turn up the heat to high. Add the ground beef, season with salt & pepper and brown while breaking up the beef into smaller pieces. Stir in the soy sauce. (If using chicken add a tablespoon of oil, season the meat with salt & pepper and sauté until completely cooked through.)

10. In a separate skillet, cook the eggs sunny side up, leaving the yolks runny.

11. Divide the cooked rice among 4 bowls. Top with the meet, spinach, bean sprouts, carrot and egg.

12. Serve with a good dollop of gochujang or sweet chilli sauce and a sprinkling of toasted sesame seeds.

LAMB SHANK with rice

By : Yusir Almosewy

Serves 2-3 | Prep 15 mins | Cook 1-2 hrs

INGREDIENTS

Shanks

2 lamb shanks

1 tsp turmeric

1 tsp paprika

1 tsp ground black pepper

1 tsp pepper

1 tsp garlic powder

1 tsp ginger powder

1 tsp cumin powder

1 tsp salt

1 tsp cardamom powder

1 tsp clove powder

¼ cup vegetable oil

Broth

2 red onions

3 potatoes (any)

5 cups water

3 whole dried black lemon

2 tbs turmeric

2 tbs paprika

1 tsp ground black pepper

1 tbs cumin powder

1 tbs salt

4 grated garlic cloves

1 cinnamon stick

2 whole star anise

5 whole cloves

Rice

3 cups white basmati or jasmine rice

3 cups broth (from cooking the shanks)

2 whole dried black lemon

2 onion

1 tsp cumin seeds

1 cinnamon stick

1 tsp fenugreek seeds

6 whole cardamom pods

2 whole star anise

1 large red onion

A pinch of saffron

1 tsp whole black pepper

muslin cloth

METHOD

Shanks

1. Wash your shanks and let them rest and dry on a chopping board. Pat dry if needed.

2. Heat the pot and place 3 tablespoons of oil on medium-high heat.

3. Combine all the spices in one bowl.

4. Rub the spice mix across both the shanks.

5. Get the remainder of the oil and rub it all over the shanks.

6. Place the shanks in the pot and fry for 5 minutes.

7. Turn the heat to medium and add the broth.

Broth

1. Using the same pot that the shanks are in, place 5 cups of water, making sure the shanks are covered. If not, add more water.

2. Cut the onions into mediumsized quarter pieces then place them into the broth.

3. Peel and cut the potatoes into quarter pieces then place them into the broth too.

4. Poke holes in the dried black lemon then add to the broth along with the spices and garlic.

5. Turn the heat up to high and mix.

6. Once mixed well, wait for the broth to boil.

7. Once it starts to boil heavily, place the lid on top and turn the heat to medium-low.

8. Place a timer for 1 hour.

9. Check back after 1 hour, if meat is falling off the bone and tender, then turn the heat off. If it is not tender, leave for another 15 minutes.

Rice

1. Wash all the rice till the water is slightly clear.

2. Cut the onion into very long thin pieces.

3. Use the clean pot and pour 3 tablespoons of vegetable oil.

4. Fry the onion until slightly golden on medium-high heat.

5. Place the rice into the pot mixing in the onion.

6. Use 4 cups of broth from the shanks using a sieve to stop any whole spices or vegetable pieces from falling into the rice.

7. Ensure that the rice is covered and place a pinch of saffron and a tablespoon of salt.

8. Place all whole spices in a muslin cloth and tie it up, then place it deep into the rice.

9. Mix it all together then leave it on high heat until it starts to boil.

10. Once boiling lower to medium-low for 25 minutes.

11. Once time is done, turn the heat off and leave to cool.

SERVE

1. On a large flat dish, scoop on as much rice as needed.

2. Take out the 2 lamb shanks and place them on top of the rice.

3. Take out some broth and pour some over the rice and shanks.

4. Place extra broth on a side dish for anyone that likes to mix it with the rice to eat.

CHAKULYA (INDIAN PASTA WITH DAL)

BY: PRANJALI JAGTAP

Serves 2-3 | Prep 20 mins | Cook 30 mins

INGREDIENTS

1 cup wheat flour

150 g toor dal (yellow split pigeon peas)

2 green chillies

3-4 cloves of garlic

1 tsp cumin seeds

2-3 tsp jaggery

2 tsp red chilli powder

½ tsp turmeric coriander

1 tsp of ghee

1 tsp of oil

METHOD

1. Pressure cook the toor dal with turmeric, salt, and 1 tsp oil for 15 minutes. Let it cool down completely.

2. Heat oil on a pan and add cumin seeds. After the cumin seeds crackle, add 2 chopped green chillies and finely chopped garlic. Sauté this for 10 seconds.

3. Add the cooked toor dal to the pan and mix it together.

4. Heat 1 1/2 cups of water and add it to the pan to adjust the consistency of the mixture. Add 2 teaspoons of

chilli powder, jaggery and salt to the mixture. Keep the flame on medium and let it cook.

5. Knead the wheat flour, ¼ teaspoon turmeric, 1 teaspoon of chilli powder, salt and water into dough. After the dough comes together, add 2-3 drops of oil to ensure its softness.

6. Take a ball of the dough and roll it using a rolling pin. Now, take a knife and cut the rolled dough into diagonal slices.

7. Pick the diagonal slices individually and add them into the toor dal mixture in the pan.

8. Place a lid on the pan and let the dough cook in the toor dal mixture for 5-7 minutes. Stir the mixture 1-2 times to ensure the dough does not stick to the pan.

9. After 5-7 minutes, add 1 teaspoon of ghee to the mixture. Then, turn off the heat and let the mixture cool for 5-10 minutes.

10. After 10 minutes, serve it in a bowl and top it with some freshly chopped coriander for garnish. You may add some ghee when you serve it in your own bowl.

Pranjali Jagtap

Degree: Master of Business Administration & Master of Applied Finance

What memories do you have that define your experience with food?

My experience with food is defined by memories of my family coming together to celebrate our festivals throughout the year. We celebrate a wide variety of festivals, as they are marked with tradition and the change of seasons. We adapt our food choices according to the season and that way, we enjoy a wide variety of food. Food becomes an exciting part to look forward to and enjoy when the whole family gets together (apart from meeting everyone).

What was the experience like moving outside of home and cooking independently?

My mother always made sure that I learned how to cook. I resisted it as a teenager as I thought once I learned how to cook, I would be expected to do it regularly. Little did I know that the training would come in handy when I eventually moved to Australia! As a student, I always preferred quick and easy dishes. But the lockdown provided me with the opportunity to try my hand at some complex and different dishes. While I can now make the food - it is the time with my family that I crave.

What has been your biggest kitchen ‘fail’?

My mom had just taught me how to make rice and I wanted to make it again on my own. So, instead of putting ¼ teaspoon of turmeric, I put in 1-2 whole teaspoons of turmeric because ¼ teaspoon did not give the rice its ‘yellow colour’. The rice ended up tasting like turmeric and my mom had to fix it later.

What recipes do you think every student starting out at uni should know? How to make rice with vegetables, because it is nutritious, filling, and basic. It comes together quickly and keeps you full on those long exam prep days.

What is your favourite food or ingredient?

Homemade Indian food is my favourite food.

THE BIG SURPRISE BLACK BEAN SOUP

INGREDIENTS

2 tbs extra-virgin olive oil

2 medium yellow onions, chopped

3 celery stalks, finely chopped

1 large carrot, peeled and sliced into thin rounds

6 garlic cloves, pressed or minced

4 ½ tsp ground cumin

½ tsp red pepper flakes (use less if you’re sensitive to spice)

400 g black beans, rinsed and drained

4 cups low-sodium vegetable broth

¼ cup chopped fresh coriander (optional)

2 tbs fresh lime juice salt & black pepper, to taste

OPTIONAL GARNISHES

diced avocado, extra coriander, thinly sliced radishes or tortilla chips

Heat the olive oil in a soup pot over medium heat until it shimmers. Add the onions, celery and carrot and a light sprinkle of salt. Cook, stirring occasionally until the vegetables are soft. This will take up to 10-15

Stir in the garlic, cumin and red pepper flakes. Cook until fragrant for about 30 seconds. Pour in the beans and broth and bring to a simmer over medium-high heat. Cook, reducing heat as necessary to maintain a gentle simmer, until the broth is flavorful and the beans are very tender (about 30 minutes).

Transfer about 4 cups of the soup to a standard blender, securely fasten the lid, and blend until smooth. Never fill your blender past the maximum fill line, and beware the steam that escapes from the top of the blender, it is very hot! Otherwise, use an immersion blender/stick mixer to blend a portion of the soup.

Return the pureed soup to the pot, stir in the coriander, lime juice and salt & pepper, to taste. Feel free to use some of the garnishes listed above when serving. Time

LEISA’S Hearty Bean Mix

By: Leisa Riley-Stewart

Serves 8 | Prep 20 minutes | Cook 45 minutes

INGREDIENTS

1 onion

2-3 cloves of garlic, crushed

1 carrot

1 zucchini

1 red capsicum

1 can (400 g) diced Italian tomatoes

1 can (400 g) red kidney beans

1 can (125 g) of corn kernels

400 g chicken breast or lean beef

1 tsp of chilli flakes (optional)

1 packet (35g) of taco seasoning mix (alternatively - mix together fresh chilli, paprika, cumin, coriander, cayenne pepper, or other spices.)

METHOD

1. Dice onion, chop carrot, zucchini, and capsicum.

2. Chop meat into smallish cubes or strips, spray frypan with oil and gently sear the pieces; do not cook them through. You just want to seal the juices so the meat will be tender and fall apart in the cooking process.

3. Place all prepared ingredients mentioned in the above steps into the slow cooker.

4. Drain the corn, rinse the red kidney beans, add them to the mix, then add the tomatoes and taco seasoning/spice blend.

5. Fold all ingredients together, put the lid on and allow to cook for 4-8 hours at a low temperature.

6. Serve either alone or with a dab of sour cream garnished with chives. The mix can also be presented on tortilla chips with or without guacamole, in taco shells, with potatoes, pasta, a salad, on toast, or as the filling for a wrap.

Michelle Senanayake

What memories do you have that define your food heritage?

My mum often makes our family incredible Sri Lankan dishes for dinner, filling our house with the delicious aroma of her cooking. Recently she’s gotten me into the kitchen to teach me how to make those dishes, including a bean curry, along with parippu (a dhal, turmeric coconut milk curry) and her famous polos (jackfruit) curry. It’s such a wholesome way to spend more time with my mum and also learn the art of Sri Lankan cuisine.

What have been your biggest food fails?

Probably mixing up balsamic vinegar and soy sauce, which made for a very... interesting and sour stir fry.

Alford

What memories do you have that define your experience with food? I remember as a 5-year-old in the 70’s trying ham and pineapple pizza for the first time and thinking it was really spicy! That’s how plain our diets were then. Now, I look for every opportunity to throw a couple of bird’s eye chillies into the recipe...What was the experience like moving outside of home and cooking independently? Finding myself on my own after such a long time, I really started to enjoy cooking again. I used to cook for around 40 years, but for much of that time, it wasn’t food that I was passionate about. Now that it is just for me, I cook a variety of food that I love... What recipes do you think every student starting out at uni should know?

The recipe I sent in is a quick and easy example. The chicken can be substituted for other proteins and the sauce can be adjusted to suit your taste. When you change the vegetables up as well, you can get a variety of flavours using the same ingredients. You can even choose to serve the stir-fry with 2-minute noodles instead of rice... What has been your biggest kitchen ‘fail’? Wow, so many! The most recent was last week when I was making knafeh for the first time in the Community Kitchen. Firstly, I wasn’t paying close attention and left out the mozzarella, and secondly, I also didn’t have a good pan to cook it in. It tasted okay and it all got eaten, but I was less than impressed with myself!

Chinese Chicken stir-fry

By Jen Alford

1. Combine all ingredients for the sauce in a jug and set aside.

500 g chicken breast, sliced

1 red onion, sliced

4-5 garlic cloves, finely chopped

2 tbs olive oil

2 cm ginger, julienne or grated

2-3 bird’s eye chillies

1 carrot, julienne broccolini (or any vegetables you like) snow peas sesame seeds to garnish spring onion/chives to garnish

Sauce:

1 tbs sesame oil

3 tbs hoisin sauce

2 tbs sweet chilli sauce

2 tbs oyster sauce

3 tbs Chinese rice wine

3 tbs water

2. Heat wok or large frying pan (it needs to get hot first, but don’t put the stove on full blast!). Add olive oil then add chicken to pan in batches. Spread both the oil and chicken around the pan and ensure the chicken is not overlapping. Leave on the pan until chicken is fully cooked and browned, and keep adding in batches until all chicken is done.

3. Add a splash more olive oil to the pan. Add onion, ginger and chilli. Sauté until onion softens.

4. Add carrots, stir through till cooked. Then add broccolini, stir through till soft, then add the snow peas. Sauté together for about 2 minutes.

5. Add sauce mixture to the pan. Bring to boil and allow to simmer until sauce thickens. Once you are happy with the consistency of the sauce, return the chicken to the pan, including the juices. Cook for 2-3 minutes, ensuring the chicken is cooked through.

6. Serve over basmati rice, garnishing with sesame seeds and spring onions or chives.

7. Cook basmati rice as per packet instructions. Serve together with your delicious stir fry mix!

MEET

LEISA RILEY-STEWART

Degree: Studying a Bachelor of Social Science, majoring in Sociology

What memories do you have that define your experience with food?

Growing up, beer was brewed in my backyard, and I loved a shandy, which was 90% lemonade and 10% beer back then. I remember the aroma when a barbeque was set up, which had phases that started off with the smell of smoke when the fire was lit. Next came the onions as they sizzled alongside potato rounds that we called barbeque chips. The aroma of BBQ steak mixed with sausages was even more delightful. A memory that stands out was the sight of the table that accompanied the BBQ. It was set up with an ornate salad bowl full of leafy greens and garnishes, garlic bread, a must-have tomato sauce bottle, fruits, and desserts.

What was the experience like moving outside of home and cooking independently?

I moved out of my parent’s home after having my firstborn at 19 years of age. I thought it would be difficult, but I felt rather empowered by the freedom. I loved being in the kitchen, where I could recreate dishes that I ate at restaurants no matter how different or difficult. I also explored new recipes and created simple favourites that were easy, hearty, and nutritious. The process gave me a sense of pride and enjoyment, particularly the gratitude and compliments I received from others about my cooking. As a student, I find food preparation to be one of my healthy habits. At first, it was

time-consuming and mundane to cook for myself, but I not only ended up seeing benefits for my body - but my budget too!

What has been your biggest kitchen ‘fail’? Boiled eggs. ‘Boiled eggs because I left them alone on the stove, which led to the water evaporating. Eventually, they popped! It was stinky, messy, and ruined my saucepan.

What recipes do you think every student starting out at uni should know?

The first thing that comes to mind is a simple omelette as it is easy to make and you can create several variations of it. You start with beating the eggs, then add any combo of the following: cheese, ham, onion, capsicum, baby spinach, cherry tomatoes – or whatever suits your taste. Spray a fry pan with olive or canola oil and cook at medium-high heat, flip, and serve. Otherwise, the ingredients can be put into a muffin or mini cupcake tray, adding 1 teaspoon of self-raising flour for every egg and heating it in the oven at 180°C for approximately 20 minutes until golden brown. I am also a big fan of the slow cooker, which makes it simple to create soups, stews, casseroles, and blends that are a great base for a hearty meal or can be eaten as a dish in itself.

What is your favourite food or ingredient? I love red capsicum, to be honest. It is perfect for hot foods, where you can add it to a pasta sauce or roast it accompanied by seafood, red meat and poultry. For cold dishes, you can eat it as a snack or add it to salads, and it tastes delicious with other vegetables and drizzled with a balsamic glaze.

Becki’s Rice Pudding

By Becki Cox

CHOOSING TO STUDY ABROAD MEANT TAKING CHARGE OF MY LIFE

BY: VIDUSHI SETHI

Bachelor of Medical Science, majoring in Biomedical Science.

Vidushi Sethi shares how she decided to study abroad and explore the unknown despite all odds, a choice that taught her what she was capable of.

My journey studying offshore at Western was a surprise for me. My father was against the idea of me studying abroad and living outside of home for the first time, enrolling me into a local college close to home in India. The first few classes I attended at the college were challenging. I couldn’t envision enjoying and studying productively there, and the experience impacted my mental health.

Somehow, I gathered up the strength to apply to a couple of universities abroad on my own. To my surprise, I got into all the universities I applied to. While my father was still against the idea of me studying abroad - I was driven to take ownership of my life. Taking matters into my own hands, I completed all the paperwork to finalise my admission. When the papers were ready to be signed off by my parents, their jaws dropped at the effort and

determination I put into the process. It took lots of convincing before they agreed and my hard work finally paid off! My decision was met with pride and people telling me they were proud I was becoming an independent woman who was taking initiative. I had no idea a simple string of words like “I am proud of you!” could mean so much until I heard it aloud.

Conflicted between Western and two other universities in Australia, you could say I ended up choosing Western by coincidence. While weighing up the pros and cons of each university, I accidentally fell upon the news that one of my close neighbourhood friends was promoted to Western’s international representative’s office for my region. It was a huge sigh of relief knowing I had someone from home to guide me along the journey. Fast forward to being part of the Western community for almost a year now, I have cherished my decision and have met some amazing people along the way.

Deciding to move thousands of miles away to an unknown country, with barely any experience or contacts was something I never believed I could pull off. While I

haven’t had the opportunity to study in Australia yet, I am grateful that I chose to go after what I wanted. With a long road ahead, knowing what I am capable of achieving has changed my perception of myself.

What memories do you have that define your experience with food?

I believe Indian food is nothing but a delicacy and has some of the most flavourful dishes. I have a lot of memories with food, especially those that have been passed down through generations in my household. A stand-out dish for me is a form of homemade paneer or Indian cottage cheese, which is made with a twist at my place by adding vinegar and masala. While a lot of people don’t like how it tastes, for me, it is something my entire family loves eating together and reminds me of home.

of kneading, fermenting, shaping and baking requires lots of patience, it is one of my favourite things to cook.

What has been your biggest kitchen ‘fail’?

I was baking a cake for my mum’s birthday, consisting of a sponge cake stacked with 3 layers. In one of the layers, I accidentally ended up putting salt instead of sugar and only realized once I took a bite after the cake was assembled. Classic mistake … right? Nobody knew that this beautiful-looking fresh flower chocolate and berry cake has an entire salty layer in it. Everybody who ate it thought the salt was an added punch!

What is your favourite food or ingredient?

My absolute favourite dish would be pesto pasta, which is super simple to make. While traditionally made with basil leaves, crushed garlic salt and cheese blended with a dash of olive oil - I add my own twist by adding almonds, cashews, pepper, vinegar, and lemon.

What was the experience like moving outside of home and cooking independently?

Before the pandemic, I never knew I’d fall in love with cooking. Previously, I only knew how to make lemonades, cold sandwiches and, of course, Maggi noodles. It has been an amazing experience going from a noob cook, to trying out and learning dishes from different cuisines like Thai, Italian, Chinese and more. I particularly fell in love with baking bread. While the process

“I am grateful that I chose to go after what I wanted.”

EMMA MCKENZIE

Degree: Bachelor of Nursing

What memories do you have that define your food heritage?

My grandma, mum and sister all love to cook. They cook meals, bake bread, cakes and pasta sauces and bechamel from scratch to the point where I didn’t even know there were things you could buy premade when I moved out of home!

I was very lucky to be surrounded by lots of delicious homemade foods. Nothing quite compares to a home-cooked meal and freshly baked cake! To this day, my Grandma who is now 94 still continues to bake something special every time we visit and I aspire to be like her!

How has it been moving from home to independence around the issue of cooking and food?

When I first moved out of home, I struggled to figure out my own style of cooking. I wished I spent more time learning to cook with my mum when I lived at home. My parents only lived 5 minutes away and I made many phone calls to mum whilst cooking, and still do to this day! I’ll say: “this doesn’t taste right, what do I do?”. Mums’

motto when cooking is to always taste, taste, TASTE! Although I do that, I’m never quite sure, but she always knows just the right thing to add. For example - too spicy? Add sour cream or coconut milk or Greek yoghurt. After so many years, I think I am starting to get the hang of it!

What is your biggest food fail? There has been multiple. I remember making a chicken and ginger dish, and I added way too much ginger, or maybe I just realised I am not a huge fan of the flavour of it. I recently made a broccoli soup which was way too watery. Beyond repair. But you live and you learn!

What recipes do you think every student starting out at uni should know?

Spaghetti bolognese, satay chicken, butter chicken, and a simple stir fry dish. These are good, quick and easy meals that are tasty and always result in a lot of leftovers!

What is your favourite food or ingredient? There are so many but I love pork belly and crackle!

SPINACH AND CARAMELISED ONION COB LOAF

By Emma Mckenzie

INGREDIENTS

Splash olive oil 2 onions, chopped 2 tbs brown sugar

1 tbs balsamic vinegar

3 garlic cloves, crushed 120 g of baby spinach cob loaf 250 g of cream cheese 250 g of sour cream ½ cup of mozzarella cheese

METHOD

1. Preheat oven to 180oC.

2. Cut the top off the cob loaf and pull out the bread in small pieces from inside the loaf, creating a hole in the centre.

3. Place the cob loaf on an oven tray, and scatter the bread pieces on the tray around it. Bake in the oven for approximately 10 minutes, keeping a close eye on it.

4. Turn the small pieces of bread and top of the cob loaf over to brown slightly and bake for another 5-10 mins until lightly toasted. Meanwhile, finely chop the onions and cook in olive oil in a frying pan until brown, stirring regularly.

5. Add brown sugar and balsamic vinegar to the pan. Cook for a few minutes on medium-low heat until onion is caramelised.

6. Crush the garlic and add it to the pan and add spinach, stirring over low heat until the spinach has wilted.

7. Add the cream cheese, sour cream and cheese to the same pan and mix all together over low heat until well combined and warm.

8. When the bread is lightly toasted, remove it from the oven and fill the cob loaf with the spinach and caramelised onion dip. Serve with the bread to use for dipping in the cob loaf and enjoy warm!

Serves 6-8 | Prep 20 mins | Cook 20 mins

MEHJABIN

IBRAHIMBHAI SINORWALA

Degree: Master of Teaching

What memories do you have that define your food heritage?

I have lots of memories around foods, but as link to my heritage I have two different experinces around my food heritage as the region where I live is known as vegetarian region and my family practice a mixed diet of vegetarian and non-vegetarian. However, I loved both foods. In my region, we use sugar in almost every food, but I am not a big fan of sugar, so my mum modifies the food for me but when I go to my friend’s house the same food taste different with the sugar in it. On the other hand, in my culture we have many different foods and my mom tries to cook everything at home and that’s the best memories I have. I still miss her food!

How has it been moving from home to independence around the issue of cooking and food?

I have lots of memories cooking different foods and cuisine in India and Australia. But, when I was in year 12 my sister got married and me and my mum both shared a passion to cook new dishes. I started learning to cook with basic rice and chai (tea) with my mum. My mum always shared

her secrets with me on how to make dishes tasty and how to modify in accordance with everyone’s taste. However, when I was doing my masters, I used to stay in hostel and the mess food was terrible! So, with my roommates, I used to cook on a single induction cooktop in the room. That cooking and taste of the food with minimal ingredients was the most memorable experince for me before coming to Australia.

What is your biggest food fail?

Making cake for the first time in Australia. It was like a hard rock when I made it and after that I stopped baking.

What recipes do you think every student starting out at uni should know?

From my opinion it depends on every student and where they come from.

However, I learned that as a uni student that starting university is really a stressful time (for everyone, either domestic or international student) therefore we all need to know about instant food. In the times of hurry - as many students have early morning classes and many assignments due on one day - knowing how to make basic rice, pasta, noodles and instant food is really helpful in these situations.

Mince Puff

By: Mehjabin Ibrahimbhai Sinorwala

INGREDIENTS

1 kg any mince meat with fat

100 g fresh coconut 3-4 green chilli half clove garlic

1 tsp ginger garlic paste

1 1/2 tsp red chilli powder

1 tsp turmeric

1 tsp coriander powder

1 1/2 tsp lemon

1/2 tsp ground cumin

1 onion 2 boiled potatoes oil salt to taste puff pastry

Coconut chutney: grind coconut chilli garlic salt

Note: if you’re vegetarian you can skip the mince and still make the puff with potatoes and veggies of your choice.

METHOD

Coconut chutney:

1. Mix altogether to make coconut chutney

Filling:

1. Boil potatoes and roughly mash it and put it aside.

2. In one pan, cook minced meat with salt

3. When meat is cooked add potatoes and mix well

4. Add all the spices and coconut chutney then mix until combined

5. Let the filling cool

Making puff:

1. Thaw the puff pastry

2. Preheat the oven to 180oC

3. Cut the pasty into 4 squares or make cut according to your need or puff sizes you want to make.

4. Put filling in the center of your pastry pieces and fold the puffs into shape

5. Bake it in oven 10-15 mins

6. Let cool slightly and eat up!

Take every opportunity that

By Bayan Sohailee Degree: Bachelor of International Studies/Bachelor of Social Sciences

While Bayan Sohailee had second thoughts about applying to university... studying and getting involved at Western was a choice he didn’t regret.

In my final year of study in high school, I was seriously contemplating not even applying for university. I never really considered myself to be academically gifted and always felt that I did not deserve to go to university. Coming from a culturally and linguistically diverse background with somewhat weak English, and no family members who previously went to university, it made me feel out of place to apply. However, I was lucky enough to be given an early entrance into my degree to undertake a Bachelor of International Studies and Social Science at Western Sydney University - and this changed everything.

I felt as if someone from the university wanted to give me a chance, or perhaps had seen potential in me that I did not see in myself. I must admit, I still feel imposter syndrome from time to time, but I am nonetheless grateful for the opportunity and have tried to make the most out of the experience.

Once I found my feet at Western, I decided that I would dedicate myself to my studies in hope of one day being an instrument of change. One day, I hope to use my knowledge and academic accreditation to assist people around the world that are stuck in the worst situations imaginable. Now, I have received my degree and chosen to pursue further studies that will take me almost a decade to finish. If I were to tell my younger self that I would be studying for this long, I would have laughed! I have now learned that I am very lucky to be in Australia and to be studying at Western. Not everybody gets to enjoy the same privileges as me - so I am very

grateful to be here.

While I can appear rather confident and brave to speak with others at Western, this has not always been the case! In my first and second years of university, my imposter syndrome was at an all-time high. Impacting my confidence levels and ability to share my thoughts in class. I always noticed that other students could speak up in class, and seemingly had the ability to communicate their points without any problems. On the other hand, I always felt a certain fear that my comments had no substance or value, telling myself that I should just stay quiet and keep my thoughts to myself. This lack of confidence and self-censoring mentality, further amplified this persistent feeling of being an imposter at university.

However, I ended up taking a leap of faith at the end of my second year when I applied to join the Hawkesbury Student Council Collective as the Ethno-Cultural Representative. This decision singlehandedly changed my entire outlook on my university experience. I very soon joined the LEAD and MATES programs, as well as other student clubs. I found that the more I got involved at Western, I progressively became much more confident and started enjoying my university journey. On top of that, my academic marks started to improve greatly, and I began networking with a lot of people.

I hope that future students can also enjoy the same opportunities that I have, so that they may change their lives for the better. Western is an amazing place that can change one’s life for the better!

Take any opportunity that comes your way. You never know what great things it will LEAD to… no pun intended.

comes your way

Ricotta & Almond Mousse with Cuoricini

By Sarah Cupitt

Sarah Cupitt

Degree: Bachelor of Communication (Journalism & Public Relations)

What memories do you have that define your food heritage? My Nan taught me how to cook and bake growing up. It started by making cupcakes for my primary school friends on birthdays. Later, it evolved into celebrations, holidays and becoming part of an ongoing family tradition.

How has it been moving from home to independence around the issue of cooking and food? It’s pretty freeing to have so much choice - but at the same time - you also have to decide what meals you want to eat every single day (meal plans are great for this). You can buy whatever you want, eat whenever you want, and now instead of your siblings stealing from your hidden snack stash, you share them with your roommates and study buddies (remember to buy extra).

What is your biggest food fail? I was too casual about measuring ingredients, resulting in dry, rubbery brownies and other textural mishaps.

What recipes do you think every student starting out at uni should know? I highly recommend ebooks for cheap meals while at uni, especially if you’re living away from home. However, I want to emphasis the importance of meals you can make in your microwave if your roommate destroys the oven. I personally like a Bacon & Veggie Breakfast Frittata if you want to be extra, or you can find some delicious frozen meals from Woolies.

What is your favourite food or ingredient? Dark chocolate.

GLOSSARY OF FOOD TERMS

Gluten Intolerance

A digestive disorder. The person will often avoid foods that contain wheat, or some grains. A more serious condition is Celiac disease.

Halal

Food that is permitted by the Koran and therefore consumed by people who are practicing Muslims. This often refers to certain kinds of meat which must be prepared in a certain prescribed way. It can also refer to cosmetics and other products that involve animal testing or animal products. It is intended to exercise a level of respect for the human relationship to animals. Halal products and production are properly separated and clearly identified from nonhalal products.

Kosher

A term that is similar to Halal and describes foods that complies with dietary guidelines set by traditional Jewish law. These laws determine which foods may be consumed and how they must be produced, processed, and prepared.

Lactose Intolerance

A digestive disorder. The person will often avoid lactose foods which include some milk and dairy products.

Pescatarian

A diet that is mostly meat free, however does include fish.

Vegan

A diet that is both meat and animal product (example: Milk, Eggs) free.

Vegetarian

A diet that is meat free.

Aioli

Sauce of southern France made with garlic, olive oil, egg yolks, and other seasonings. Aioli is used with potatoes, poached fish, snails, salt cod, and added to bouillabaisse. It is similar in consistency to mayonnaise.

Al dente

This Italian expression describes pasta that is cooked a shorter time so that you have to chew it just a little. Fresh pasta is too soft already to be cooked al dente. The term can also describe cooked vegetables that have been cooked in such a way as to retain some of their crispness.

Alfredo

A pasta sauce consisting of butter, cream, and the parmesan cheese. Modern versions add garlic and peas.

Arborio Rice

A short-grain rice with white colour and mild flavour. It has a creamy consistency when cooked and is used for risotto.

Baba Ghannooj

Cold Eggplant Puree with Lemon Juice

Bratwurst

German sausage. Often pork but can be with beef or chicken as well as (a little bit of a long shot) vegetarian. The most common way to eat this snack is inside a bread roll with some mustard.

Chaat Indian street food or snack with fried dough and a mix of other ingredients. It’s a celebration of the wide variety of combinations of Indian spices and flavours.

Cheung Fun (or Fan)

An umbrella term that refers to any rice noodle in any shape or configuration, from wide sheets to thin noodles. Originally a Chinese term, it has been accepted in cuisines across Asia.

Chow Mein

Crisp noodles that are parboiled in boiling water for 5-6 mins.

Char Siu Bao

Steamed bbq pork buns. Famous for its fluffy bun dough.

Guo Tie Pan fried Dumplings

Har Gow Steamed Shrimp dumplings

Shui Jiao

A common boiled dumpling. Usually filled with a mixture of cabbage, pork ginger.

Mai

Steamed Pork and shrimp dumplings

Wonton

Often wontons are served in soup. Wonton wrappers are filled with a mixture of creamy mashed tofu or crunchy Chinese vegetables.

Xiao Long Bao Soup Dumplings

Croissant

A type of puff pastry that is traditionally French. These are a rich and flaky roll named for their distinct crescent shape.

Danish

A sweet pastry that traditionally comes from Denmark that is as popular in Australia as a breakfast roll that can come with various fruit and cheese stuffing’s or toppings. Danishes are usually fluffy and crispy on the outside, and buttery and flaky on the inside.

Dim sum

A Cantonese style of eating made up of small plates of savory and sweet foods like steamed, boiled or fried dumplings, bite-sized meats, steamed buns, spring rolls, rice and noodle dishes, and desserts.

Empanada

A small savoury pie from Spain and South America. Fillings may be made of meat, seafood, or vegetables. The fillings can be sweet or savoury and

seasoned in many ways. This is a street food eaten throughout Latin America.

Hummus

Chickpea Puree that can have other flavours like garlic added to it.

Kimchi

A staple food in Korean cuisine. is usually a side dish of salted and fermented vegetables, such as cabbage and radish with a wide variety of seasonings. It is also used in a variety of soups and stews.

Lo Mein

Soft noodles that are tossed and parboiled in water for 2-3 mins.

Matcha

A shade-grown green tea that is ground into a very fine powder. Rather than being steeped in hot water, matcha powder is whisked into the water, so you’re actually consuming the tea. It contains a concentrated amount of caffeine, is flavourful, deliciously rich and has a luscious foam on top. It is consumed in Japan as a part of the traditional Zen tea ceremony.

Miso

This usually refers to a Japanese soup that is made with a fermented beans paste that gives the soup an ultra-savoury and uniquely Japanese flavour.

Pad kee mao Thai dish meaning

“drunken stir fry. This dish is known for its heat and spicy flavours that come from fresh chilis, green peppercorns, and fingerroot. In Thailand it is usually made with catfish, which has quite a strong smell, so the fresh fish meat is rinsed with salt and tamarind juice. In Thailand it is also usually enjoyed with a cold beer.

Paneer

An Indian cheese made by curdling milk using heat and acid. It’s made quickly, typically within an hour or two, and has the unique property of not melting when heated.

Pie

Pastry that contains either a meat and vegetable filling or a fruit filling. It is usually round and baked in a dish. A pasty, on the other hand is very similar, but always savoury and in a moon shape because the pastry has been folded over the top of the filling, crimped on the edges, and baked on a sheet.

Sushi

A Japanese dish featuring specially prepared rice and usually some type of fish or seafood, often but not always raw. The word sushi refers to the sour flavour of the rice and can include all kinds of toppings and fillings including vegetarian

Tabbouleh

A crushed Wheat, Tomato, Mint and Parsley Salad.

WESTERN SYDNEY’S

GUIDE TO CULTURAL FOOD SPOTS

First published by W’SUP

An incredible variety of cuisines from around the world can be discovered in your neighbourhood.

With western Sydney’s incredible and unique diversity come perks – an array of different and mouth-watering cuisines. If you’re anything like me, your food choices depend on your mood. Not wanting a salad but also feeling like a delicious healthy option? Sushi. Feeling like a comfort meal? Italian pasta. Feeling like putting on 2kg? Snack packs.

Broaden your palate with some delicious cultural food joints around western Sydney – somewhere you can head to after a study session, class, or if you’re lucky, order on UberEats while on Zoom.

Ethiopian Blacktown

@gurshaethiopianrestaurant

Mood: Homemade comfort.

Gursha Jasmin 1

If you want to feel like you’ve been served with a flavour-packed authentic, home-cooked Ethiopian meal – this is your joint. Don’t be afraid to eat with your hands as you devour their curries, stews, and other delicacies with an Ethiopian flatbread called Injera.

Recommendation by restaurant: Tibs (Beef or lamb). Includes tender beef sautéed with rosemary, onion and green pepper served with hot or mild red pepper sauce.

Mood: Best food coma ever.

Jasmin’s is your local go-to if you want to try a mouth-watering Lebanese cuisine with generous servings and affordable prices. To top it off, you can enjoy some hot, sweet black tea while recovering from a worthy food coma – it’s free of charge!

Recommendation by restaurant: Mixed plate ($20) Includes one lamb, kafta and tawook skewer or grilled chicken pieces served with hummus, baba ghannouj, garlic dip, falafel, tabouli and bread.

Lebanese Auburn, Chester Hill, Bankstown, Leichhardt

@jasmin1_leichhardt

Mythos Yeeros Souvlaki

Greek Minchinbury @mythosyeerossouvlaki

Mood: Flavour-packed goodness. This food truck is surely a hidden treasure you’ll find just off the Great Western Highway. Embrace the authentic Greek experience as you enjoy a generous serving of their succulent gyros – a staple in Greek cuisine. If you haven’t yet tried it – first of all you’re missing out, and secondly, think of it as a Greek kebab. Their toasty, fluffy pita is packed with some juicy lamb, pork or chicken, chopped vegetables and topped off with their iconic tzatziki sauce and chips. A must-try!

Recommendation by restaurant: The lamb, chicken or pork yiros wrap meal, which includes tomato, onion, tzatziki and chips inside the wrap, with a side of medium chips and a can of drink or water.

Mexican Blacktown

@senortoro_

Senortoro

Mood: Good food for a good mood. There’s not much to say, other than that you need to take a quick browse of their Instagram page and you’re likely to be sold instantly. The long line-up for their Birria tacos, consommé and quesadillas are worth the wait for this family-owned food stall, located at the Drive-in Markets located at Blacktown every weekend.

Recommendation by restaurant: The Combinacion, which is the choice between the Queso or Birria tacos partnered with their Birria Consume. This is a popular beef stew to dip the tacos in for extra flavour.

Indian Harris Park & Bella Vista

@chatkazz_australia

chatkazz

Mood: Spices to spice up your life.

Harris Park is a well-renowned hub for great Indian food, Chatkazz being one of the many delicacies you’ll find there. You may find a crazy line-up once upon arrival, but their Indian street food dishes are well worth the wait. With their all-vegetarian menu, you’ll be impressed by the wide variety of options they have to offer, and incredibly flavour-packed dishes.

Recommendation by restaurant: Server could not narrow down with the incredible variety offered. However, some popular dishes include the Paneer Butter Masala, the Paneer Biryani or the Gobi Paratha.

Afghan Merrylands

@kabul_house

Kabul House

Mood: An unforgettable culinary experience.

If you’re looking for some of the best Afghan food in Sydney – this place is your go-to. You’re likely to become a regular once you experience their tasty authentic dishes, affordable prices and generous servings. Do your tastebuds a favour and check out this local gem.

Recommendation by restaurant: Server said “everything,” but narrowed it down to the mixed kebab, which is a set of 3 skewers of mixed kebab, coupled with rice, sauce and salad.

Acknowledgments

From all of the Student Community Team here at Western, we hope this book brings forth a sense of comfort and connection to you as you start your new adventure. The adventure may be moving to a new country, changing study paths, or embarking on a new semester of units. Wherever you may be at in life, you’ll always need food to get you through. We hope that the stories and recipes shared by your fellow peers allow you to see that you are not alone. We welcome you here as part of our student community and look forward to getting to know you throughout your university journey.

This book is a collection of efforts by so many in the Student Community Team and manifests the above sentiment over and over.

We thank each student and staff member who offered to share their stories and recipes for this book.

Student Contributors

Aliah Alyami Bayan Sohailee Becki Cox

Bibhushi Upadhyay Celilia Tse-Min Hung Emma Mckenzie

Hayley Cheung Jen Alford Jostina Basta Laura Cladwell Leisa Riley-Stewart Louisa Chan

Maribel Law

Mehjabin Ibrahimbhai Sinorwala Michelle Senanayake Muhammad Abbas Nguyen Đăng Hoàng Long

Pranjali Jagtap Rayaca Tayabally Sarah Cupitt Simon Preuss Kearney Tatiana Samokhina Yusir Almosewy Vidushi Sethi Rose Lewis (for the concept)

We also give special thanks to the students who made significant contributions to the creation of this book:

Designer/Illustrator/Photographer: Hayley Cheung

Sub-Editor: Jostina Basta

Sub-Editor: Sarah Cupitt

Project Supporting Staff

Alicia Williamson Christina Ueltzen Daniel Jantos Grant Murray Kat Roberts Kate Dillon

Marissa Waddington

Melissa Ursino Natasha Stavreska Richard Martino

Sally Tsoutas

This book is a continuation of the recipes and discussions shared at the Community Table and Community Kitchen events hosted by the Student Community Team in Spring Semester 2021. Thank you to all those who came and contributed food or thought to the events.

Published by Student Community Team Office Student Experience and Marketing Western Sydney University December 2021

Printed by Carbon8 72-78 Addison Road Marrickville 2204