Shred the beef cheeks and serve with fresh pappardelle

ULTIMATE WARM CHOCOLATE BROWNIE

Recipe from Tanya, ATO

Ingredients

200g dark chocolate ¹/₃ cocoa powder 3 eggs ¼ cup self-raising flour, sifted 1 cup walnuts, chopped double cream to serve Chopped 200g butter 1½ cups caster sugar ½ cup plain flour, sifted 180g white chocolate, chopped

1. Preheat oven to 180°C. 2. Grease and line a 3cm deep, 16.5cm x 26cm base slab pan with baking paper allowing a 2cm overhang. 3. Combine dark chocolate and butter in a heatproof microwave safe bowl. 4. Microwave uncovered on high for 1-2 minutes stirring every minute with a metal spoon until almost melted. 5. Stir until smooth. 6. Add cocoa and sugar to warm chocolate mixture. Stir until coca dissolves. 7. Add eggs 1 at a time, mixing well after each addition. 8. Add flours, stir until just combined. 9. Fold in white chocolate and walnuts. Spread mixture into prepared pan. 10. Bake for 30 minutes or until a skewer inserted into the centre has moist crumbs clinging. 11. Cool completely in pan. 12. Serve with cream.

Recipe from Stefan, Grant Thornton

“Chicken and leek pie is my go to warm up! This Taste.com recipe is pretty close to how we make it but we substitute the prosciutto with bacon.”

Ingredients

1 tbsp olive oil 750g chicken thigh fillets, trimmed, chopped 2 medium leeks, trimmed, halved, washed, sliced ½ cup Massel chicken style liquid stock 1 tbsp finely chopped fresh chives 20g butter 2 slices prosciutto, chopped 2 tbsp Marsala (optional) 2 tbsp plain flour ½ cup pure cream

1 egg, lightly beaten 2 sheets frozen ready-rolled shortcrust pastry, partially thawed, halved diagonally 1 sheet frozen ready-rolled puff pastry, partially thawed, quartered

1 Preheat oven to 200°C/180°C fan-forced. Heat oil and butter in a deep frying pan over medium-high heat. Add chicken. Cook, stirring, for 5 to 7 minutes or until browned. Add prosciutto and leek. Cook, stirring, for 5 minutes or until leek has softened. Add marsala (if using). Bring to the boil. Add flour. Stir for 1 minute. 2 Add stock and cream. Bring to the boil. Remove from heat. Stir in chives. Season with

pepper. 3 Line four 7.5cm (base) pie tins with shortcrust pastry. Trim excess. Fill tins with chicken mixture. Brush edges of pastry with egg. Top with puff pastry. Trim excess. Press down edges with a fork to seal. Brush with egg. Bake for 25 to 30 minutes or until golden.

Serve.

OTTOLENGHI’S PEA AND ZUCCHINI SOUP

Recipe from Shailla, ATO

“Ottolenghi’s pea and zucchini soup is perfect for a Sunday lunch in winter. Substitute the feta for goat’s cheese and it is even better!”

Ingredients 75ml olive oil

6 courgettes, approx. 500g frozen peas 200g feta Salt and black pepper 1 head of garlic 1 litre vegetable stock 50g basil leaves 1 tsp lemon zest

1. Put the oil into an extra large saucepan and place on a medium high heat. Add the whole garlic cloves and fry for 2-3 minutes, stirring frequently until they turn golden. 2. Add the courgettes, 2 tsp of salt,plenty of pepper and continue to fry for 3 minutes, stirring continuously, until starting to brown. Pour in the stock, along with 500ml of water, and bring to the boil on a high heat. 3. Cook for 7 minutes, until the courgettes are soft but still bright green. Add the peas, stir through for 1 minute, and then add the basil. Remove from the heat. 4. Using a stick blender or liquidiser, blitz until the soup is smooth and vibrant green. When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of oil.

AN ASIAN TWIST ON PUMPKIN SOUP

Recipe from Heilie, KPMG

“An Asian twist on a classic pumpkin soup to quite literally spice things up. This is one of my favourite, go-to soup recipes in winter from Stephanie Alexander. Quick and easy to make, and I often double the batch and pop some in the freezer.”

Ingredients

2 tbsp vegetable oil 1 onion, diced 1 tomato, chopped Salt 400mls coconut milk Squeeze of lemon or lime 2 tbsp red curry paste 1 stick of celery, diced 1 kg pumpkin, peeled and diced 1L of chicken or vegetable stock Freshly ground pepper Fresh coriander leaves

1. Heat a large, heavy based saucepan over a medium heat, then add oil and curry paste. 2. Cook for 5 minutes, stirring often, until fragrant. Add vegetables and season with salt. 3. Reduce heat and cook for 15 minutes, stirring often. Add stock and bring to a boil. 4. Cover and simmer for 20 minutes or until pumpkin is tender. Puree soup. 5. Then whisk in coconut milk and adjust seasoning to taste. Garnish with coriander leaves

HARIRA SPICED MOROCCAN VEGETABLE SOUP

Recipe from Tanja, BDO

Ingredients

Olive oil 3 stalks celery, diced ½ teaspoon ground turmeric 1 large onion, diced 3 large carrots, peeled and cut in rounds 1 teaspoon ground cumin

1 bunch parsley, chopped

1 bunch coriander chopped 1 can tomatoes, crushed 7 cups (1 ²/₃ litres) chicken or vegetable stock 1 teaspoon freshly ground black pepper 1 large egg 2 tablespoons all-purpose unbleached flour Juice of 1 lemon Salt to taste 1 cup (200 grams) dried chickpeas, soaked overnight and cooked or 1 can chickpeas, drained ½ to 1 teaspoon harissa or dried red chilli flakes, plus more for serving

1. Heat the oil in a large skillet over medium heat and sauté the onion, celery, and carrots until the onion turns translucent and begins to brown, about 5 to 10 minutes. 2. Add the turmeric, cumin, harissa or chilli flakes, 1 teaspoon of salt, 1 cup each of the parsley and coriander, tomatoes, and the stock or water and bring to a boil. If using the soaked chickpeas, drain them and add to the pot. 3. Simmer uncovered for 25 minutes or until the chickpeas are cooked, (if from soaked uncooked chickpeas, may take about 20 minutes more). 4. Whisk the flour, egg, and lemon juice into 2 cups (470 ml) of water. 5. Stir into the soup. Simmer the soup about 5 minutes more and serve, sprinkled with the remaining coriander and parsley. Then add the basil. Remove from the heat. 4. Using a stick blender or liquidiser, blitz until the soup is smooth and vibrant green. When ready to serve, spoon into eight bowls and top with the feta and lemon zest. Finish with a good grind of black pepper and a drizzle of oil.

SPICY PUMPKIN AND RED LENTIL SOUP

Recipe Victoria, Transurban

Ingredients

1 x butternut pumpkin (small) 3cm piece ginger 1 brown onion 2 tsp cumin powder 0.5 tsp ground coriander 1 litre vegetable stock Dried shallots, chilli oil, fresh coriander to serve 1.5 cups red lentils 2 cloves garlic 1 long red chilli 0.5 tsp turmeric 200 - 400ml coconut milk Olive oil

1. Chop pumpkin and coat in oil, turmeric, coriander, cumin, salt and pepper. Toss and roast at 200°C until cooked. 2. Saute finely chopped onion, garlic, chilli and ginger until soft. Add lentils, stock and bring to boil, then reduce to simmer. 3. Once cooked, add pumpkin and whizz with stick blender. 4. Add coconut milk to taste/consistency preferences. Serve topped with fresh coriander, chilli, fried shallots.

PEANUTS CURRY (BAGHARAY BAINGAN) Recipe from Heraa, Transurban

Cuisine: Pakistani/Indian. “My recipe is an inspiration taken from various bloggers and few other cooking channels.”

Ingredients

6 small eggplants 1 tsp mustard seeds 1.5 tsp each of cumin seeds, and fennel seeds

2 tbsp of oil 1 sprig of curry leaves 1 medium sized onion 1 tbsp ginger-garlic ½ cup of water ½ tsp garam masala, and 2 tbsp of tamarind pulp 1 pinch of crushed red chilli ½ tsp each of coriander powder and red chilli powder 3 tbsp each of desiccated coconut, peanuts, and sesame seeds

1. In a pan dry roast 3 tbsp each of desiccated coconut, peanuts, and sesame seeds. Roast for 5-6 minutes till you get a nice aroma and then transfer to a blender. Add little water (if required) and blend it to a fine paste. Set aside. 2. Eggplants: take 6 small eggplants and make 6-8 cuts but not entirely (eggplants should stay intact). In a pan heat 2 tablespoons of oil on medium heat. Add the eggplants and shallow fry on medium heat till eggplants are little soft, around 10-12 minutes. Remember you don’t want them to be too soft. Remove the eggplants from pan and place on a kitchen towel. 3. In the same pan add 1 tablespoon of oil on medium heat. Once the oil is hot add 1 tsp mustard seeds and let them crackle. Then add 1.5 tsp each of cumin seeds, and fennel seeds, and 1 sprig of curry leaves. 4. Add 1 medium sized chopped onion and cook till translucent. Then add 1 tbsp ginger-garlic paste and cook till the raw smell goes away. Once the ginger-garlic is cooked, add the dry spices - ½ tsp each of coriander powder and red chilli powder, and 1 pinch of crushed red chilli, add salt to taste and mix. 5. Cook the spices for 2-3 minutes, add around ½ cup of water to make sure spices don’t burn. Now add the coconut-peanut paste to the pan. Add ½ tsp turmeric powder and cook the paste for 5-6 minutes on medium-low flame.

6. Add ½tsp garam masala, and 2 tbsp of tamarind pulp, add a chopped green chilli if you want more spice and mix. Add the fried eggplants to the curry and mix (be careful not to disintegrate the eggplants). 7. Now add 1-2 cups of water, cover and cook the curry on medium-low flame for 10-15 minutes or until the eggplant is completely cooked (if completely cooked the eggplants while frying, it will take less than 15 minutes). 8. Switch off the flame, garnish with fresh coriander leaves and serve immediately with boiled white rice or roti and side serve with garden salad and Raita (whipped yoghurt with roasted and crushed cumin seeds).

Recipe from Melissa, Pearson

Ingredients

1 tbsp caraway seeds 1 small bunch bound fresh celery leaves & parsley 1 ham hock, cut to bone 4 small potatoes, halved 1 carrot, cubed 2 stalks celery, diced 1 litre of beef stock or chicken stock 1 pack German knackwurst sausages (cut in pieces) Squeeze of lemon, salt and pepper to taste ½ tsp peppercorns ½ tsp ground sage 3 cups dried split peas 1 celeriac, cubed 1 turnip, cubed 1 onion, chopped bacon rind

1. Add all ingredients to a pressure cooker and cook for 40 minutes. In a regular pot, this will take 2 hours on low heat. 2. Once cooked, stir in knackwurst sausages to warm. 3. Squeeze in lemon to finish, with salt and pepper to taste.

Recipe from Laura, Melbourne Convention Bureau

Ingredients

3 tbsp olive oil 2 onions, finely chopped 3 celery sticks, chopped 3 tbsp plain flour 1 tbsp tomato purée 2 bay leaves A few thyme sprigs 225ml milk 200g strong cheddar, grated 1 ¼kg beef mince 3 carrots, chopped 2 garlic cloves, finely chopped 850ml beef stock large glass red wine (optional) 4 tbsp Worcestershire sauce 1.8kg potatoes, chopped 25g butter Freshly grated nutmeg

1. Heat 1 tbsp olive oil in a large saucepan and fry 1¼ kg beef mince until browned – you may need to do this in batches. Set aside as it browns. 2. Put the other 2 tbsp olive oil into the pan, add 2 finely chopped onions, 3 chopped carrots and 3 chopped celery sticks and cook on a gentle heat until soft, about 20 minutes. 3. Add 2 finely chopped garlic cloves, 3 tbsp plain flour and 1 tbsp tomato purée, increase the heat and cook for a few minutes, then return the beef to the pan. 4. Pour over a large glass of red wine, if using, and boil to reduce it slightly before adding the 850ml beef stock, 4 tbsp Worcestershire sauce, a few thyme sprigs and 2 bay leaves. 5. Bring to a simmer and cook, uncovered, for 45 minutes. By this time the gravy should be thick and coating the meat. Check after about 30 minutes – if a lot of liquid remains, increase the heat slightly to reduce the gravy a little. Season well, then discard the bay leaves and thyme stalks. 6. Meanwhile, make the mash. In a large saucepan, cover the 1.8kg potatoes which you’ve peeled and chopped, in salted cold water, bring to the boil and simmer until tender. 7. Drain well, then allow to steam-dry for a few minutes. Mash well with the 225ml milk, 25g butter, and three-quarters of the 200g strong cheddar cheese, then season with freshly grated nutmeg and some salt and pepper. 8. Spoon the meat into 2 ovenproof dishes. Pipe or spoon on the mash to cover. Sprinkle on the remaining cheese.

9. If eating straight away, heat oven to 220°C/200°C fan/gas 7 and cook for 25-30 minutes, or until the topping is golden. 10. If you want to use a slow cooker, brown your mince in batches then tip into your slow cooker and stir in the vegetables, flour, purée, wine, stock, Worcestershire sauce and herbs with some seasoning. 11. Cover and cook on high for 4-5 hours. Make the mash following the previous steps, and then oven cook in the same way to finish.

PULLED LAMB SHOULDER WITH STICKY POMEGRANATE GLAZE

Recipe from Sarah, BDO

“Ottolenghi’s pea and zucchini soup is perfect for a Sunday lunch in winter. Substitute the feta for goat’s cheese and it is even better!”

Ingredients

4 garlic cloves , chopped 2 tsp ground cumin 1 lemon , quartered, pips removed 2 tsp ground cinnamon 1 tbsp dried oregano 1 ½kg bone-in lamb shoulder joint

2 red onions , cut into wedges 1L carton pomegranate juice

2 tbsp clear honey 250g natural yogurt

Small handful mint leaves, chopped 100g tub pomegranate seeds, or seeds from 1 fresh pomegranate

1. Put the garlic, cinnamon, cumin, oregano and lemon in a blender with 1 tsp salt and 2 tsp black pepper. Blend until smooth. 2. Put the lamb in a large roasting tin and tip the marinade over the top. 3. Massage all over the lamb and leave for 24 hrs in the fridge, or up to 2 days. 4. Remove lamb from the fridge 1 hr before cooking. Heat oven to 160°C/140°C fan/ gas.

Scatter the onions around the lamb, tucking some underneath, then pour over the pomegranate juice. Cover the lamb with foil and cook for 4 hrs. 5. Remove the foil, carefully pour the meaty pomegranate juices from the tin into a large saucepan and add the honey. 6. Increase oven to 220°C/200°Cfan/gas 7, re-cover the lamb and continue cooking for 30 mins.

Meanwhile, bubble the cooking liquid over a high heat until reduced, thick and syrupy – this may take up to 30 minutes. 7. Pour the sticky pomegranate glaze over the lamb and onions and return to the oven for another 30 mins, uncovered, until the glaze is bubbling and just starting to char, and the lamb is really tender. 8. Mix the yogurt, most of the pomegranate seeds and mint leaves in a small bowl. 9. Shred the lamb at the table and serve with the sticky onions and the minty pomegranate yogurt. Scatter over the remaining pomegranate seeds.

ROAST VEGGIE AND CHICKEN WINTER BOWL

Recipe from Bree, Transurban

Ingredients

1 red capsicum 1 zucchini 2 bunches broccolini Rosemary & garlic olive oil Avocado Chicken salt 2 spud lite potato 100g mushrooms 1 large chicken breast Sesame oil Goats cheese Salt & pepper

1. Preheat oven to 220 °C. 2. Chop potatoes into chips and put on tray, cover in oil, salt and pepper. 3. Cook for 10 minutes. 4. Slice capsicum into 1cm strips put to the side in a bowl. Cut zucchini into circles put to side in same bowl. Cover in oil, salt and pepper. 5. Cut slices into chicken breast, cover in oil, chicken salt and pepper. After 10mins add chicken, and chopped veggies into the oven for a further 20 minutes. 6. After 20 minutes, add the mushrooms to the tray and cook for 5 mins. At the same time chop your broccolini into 3 pieces 7. Cook in a hot pan with sesame oil for 6mins. Serve all veg in the bowl and add chicken to the top. 8. Top with avocado and goats cheese.

SPICY PUMPKIN AND RED LENTIL SOUP

Recipe from Victoria, Transurban

Ingredients

1 butternut pumpkin (small) 3cm piece ginger 1 brown onion 2 tsp cumin powder ½ tsp ground coriander 1 litre vegetable stock Dried shallots, chilli oil, fresh coriander to serve! 1.5 cups red lentils 2 cloves garlic 1 long red chilli ½ tsp turmeric 200 - 400ml coconut milk Olive oil

1. Chop pumpkin and coat in oil, turmeric, coriander, cumin, salt and pepper. Toss and roast at 200 °C until cooked. 2. Saute finely chopped onion, garlic, chilli and ginger until soft. Add lentils, stock and bring to boil, then reduce to simmer. 3. Once cooked, add pumpkin and whizz with stick blender. 4. Add coconut milk to taste/consistency preferences. Serve topped with fresh coriander, chilli and fried shallots.

SQUARED CAREER ADVICE BOOK

FIJIAN CHICKEN CURRY WITH CHUTNEY

Recipe from Ann, ATO

Ingredients

2kgs chicken wings (or other protein) 1 can diced tomatoes 1 onion (sliced finely) 1 bunch coriander (diced)

5 cloves garlic (crushed)

Ginger (grated) 3 stalks fresh curry leaves 3-5 potatoes 3 tbsp Fijian curry powder (or Keens curry powder diluted in a cup of boiling water) A sprinkle of spices (Jeera, Sarso & Methi, English-Fenugreek, Black Mustard & Cumin seeds)

1. Heat oil in pan. 2. Add onions, garlic, ginger & spices. 3. Add coriander & ½ can diced tomatoes. 4. Cook until onions soft. 5. Add curry leaves. 6. Pour in curry powder/water mix. 7. Stir until it forms a thick paste. 8. Add chicken/meat & stir. 9. Cook meat in the paste until it sucks all the curry juice up. 10. Cook for 15-20 minutes. 11. Add potatoes & ½ can diced tomatoes for a further 10 minutes or so.

Serve with Chutney

½ bunch of coriander (diced)

½ cucumber (grated) 3 tomatoes (diced) 1 lemon (juiced) Bunch spring onions (finely chopped diagonally) red onion (diced) Salt to taste

Mix everything in a bowl, squeeze in ½ a lemon. Add salt to taste and serve with rice.

SQUARED CAREER ADVICE BOOK

Recipe from Sunny, KPMG

Ingredients 75g butter

2 eggs 100g plain flour 5g baking powder Up to 40g caster sugar (adjust for personal preference, I halve it and it still tastes great) Up to 40g chocolate honeycomb roughly chopped (again adjust for personal preference, I crush the crunchie chocolate bars for efficiency!) Ice cream to serve on the side

1. Preheat oven to 200°C / 180°C fan. 2. Lightly butter 2 ramekins and sprinkle the ramekins evenly with sugar (so it won’t stick to the sides). 3. Put the eggs and caster sugar in a mixing bowl and whisk on high speed until light and fluffy . 4. Melt the butter in a pan, stir into the eggs and sugar, and fold in the flour and baking powder. 5. Put a large spoonful of the pudding mixture into the ramekins, sprinkle crushed honeycomb on top. 6. Spoon some pudding mix over the honeycomb (so it won’t burn), and smooth over the surface. 7. Put the ramekins and bake for around 15 minutes, until the pudding puffs up and be come golden. 8. Remove from oven and leave the pudding to rest for 1-2 minutes, serve with ice cream.

Voila - a hearty dessert to warm up winter days!

SQUARED CAREER ADVICE BOOK

QUICK AND EASY SELF-CRUSTING QUICHE

Recipe from Margi, ATO

Ingredients

1 cup self-raising flour 1 cup milk Salt and Pepper to your taste 2 bacon slices cut into bite size pieces Onion cut into bite size pieces 1 cup eggs 1 cup cheese Good pinch of dried parsley* 1 tomato cut into bite size pieces Extra cheese to sprinkle on top.

1. Mix everything in a bowl and pour into a ceramic quiche dish, sprinkle extra cheese on top. 2. (I use baking paper for easy cleaning up). 3. Put in heated over (180) for 30 minutes or until golden brown.

Enjoy, but maybe let it cool down for a couple of minutes, so you don’t burn your mouth! Is also delicious cold the next day.

Optional: I have also used chicken, ham, tuna, leftover veggies, anything at all. I also use different cheeses from time to time.

Recipe from Monica, CBA

“Whilst everyone might go for warm hearty meals (such as those you may have for lunch or dinner), my favourite winter recipe is a Strawberry Coconut Cake (straight to dessert – but can indulge with your morning/afternoon tea or coffee which is why I love it!”

Ingredients 1 & ½ cups of self-raising flour

125g butter melted 2 eggs 1 cup milk ½ cup of desiccated coconut (if you want more texture you could use shredded) 1 cup caster sugar (but I generally use ½ or ¾ cup) ½ punnet strawberries (approx. 125g) chopped into small pieces (add more or less as desired)

1. Mix everything in a bowl and pour into a ceramic quiche dish, sprinkle extra cheese on top (I use baking paper for easy cleaning up). 2. Put in heated over (180 °C) for 30 minutes or until golden brown.

That’s it! It’s not a heavy recipe and the strawberry/coconut provide some flavour and the texture. You could easily step it up and get fancy with it by whipping up some icing but think that keeping it simple provides a delicious snack for morning tea or after dinner dessert with some cream or ice-cream next to your heater/fire-place watching a movie!

Recipe from Lee, Grant Thornton

“Definitely my go to is mulled wine. It’s fruity, spicy and you should have most of the ingredients at home. Bonus! Choose your wine carefully. Use Merlot or a Garnacha style wine.”

Ingredients

2 small oranges ¼ cup of brandy 2 whole cinnamon sticks 4 whole cloves 1 bottle of affordable wine (see above) 1-2 tbsp maple syrup or honey 3 star anise

1. Cut the oranges in rounds and place in a heavy bottom pot. Squeeze the remaining juice in too. 2. Pour the wine into the pot followed by the brandy. Add a tablespoon of the sweetness for now, as well as the cinnamon sticks, star anise and cloves 3. Warm the mixture over medium heat until steaming (takes about 5 mins). Then reduce heat to low. 4. Time to taste! Add more sweetness or spice if you want. 5. Serve in mugs. I like to garnish with some sugar rim for added sweetness and style! 6. If you have any leftover (probably not!) you can keep refrigerated for a few days, covered.

Enjoy!!!

Recipe from Shaun, BDO

“For Colds, general immunity boost or just fun!”

Ingredients

Whiskey or bourbon or brandy (25ml) Fresh lemon juice (and lime juice for

sweetness) 1 lemon (and 1 lime if you have it) Honey - 1-2 tbsp Spice such as cinnamon, cloves and star anise Apple cider vinegar Cayenne pepper (¼ teaspoon if brave enough) Bag of green or black tea

1. 1 large mug 2. Pour boiling water on the ingredients to fill the cup.