Celebrating our diversity through food

Melting Pot

Savoury . . . . . . . . . . . . . . . Page 4-20

Sweet . . . . . . . . . . . . . . . . Page 21-32

Melting Pot

ACCOR COMMITMENT

We aim to ensure that each employee understands the

importance of diversity in our organisation.

This book has been collated to help celebrate Diversity

through the different cultural backgrounds, ages and

gender of our 10,000 employees and highlight how our

diverse DNA makes working for Accor great.

Index of Recipes Savoury

Mon Souffle au Fromage 5 - 6Dum Aloo 7Carly’s Butter Chicken 8 - 11Moroccan Marinade 12Jap-Chae 13Irish Stew 14Fish Piccata 15Prawns the Portuguese Way 16Potato Latkes 17

Spag Bol 18Gilla’s Sauerkraut Lasagne 19Asian Style Noodles 20

Sweet

Cassava Dessert Cake 22Homemade Bread Rolls 23Coconut Kheer 24Vakalolo 25

Choc Chunk Extravaganza 26Frosty’s Spiced Fruit Loaf 27Grand Pere Quebecois Au Sirop D’erable 28Feijoa Chocolate Cake 29 - 30Lemon Square Cake 31Yummy Fudgy Brownies 32

Savoury

GENDER EQUALITY

Accor is committed to maximising its

talent pool of 10,000 employees and is

taking steps to proactively attract and

retain women in the workplace and grow

them into senior leaders.

EVERY PERSON

INGREDIENTS

METHOD

HAS A STORY…

‘This is my favourite dish

that I share as it comes

from my grandmother who

first showed me how to

make it a long time ago. I took this recipe with me as I

travelled the world and has

become a favourite to

show case and make my

guests appreciate such a

delicacy. It has also been

a great winter warmer and

now I have guests who only

come to my Harry’s

restaurant just to eat this

dish. It has been extremely

popular and I have raving

fans who want my recipe –

if you try I hope you will also

enjoy it. Bon appetite!

Mon Souffle Au Fromage

SUPPLIED BY:

INGREDIENTS

METHOD

Francis Luzinier

Executive Chef

Novotel Barossa Valley

• 40 gr flour• 40 gr butter• 600 ml milk• 6 eggs

• 300 gr grated gruyere cheese• Grated Gruyere cheese for

topping• 120 ml warm cream• Few Thyme leaves

1. Preheat oven to 180C.2. Melt flour and butter in a pot and add milk3. Cook in pot until thickened (8-10minutes), bring to boil and whisk constantly

ensuring that there are no lumps

4. Remove from the heat and let stand for 10 minutes

5. Separate egg whites and egg yolks. Add 6 egg yolks and stir well. Keep egg whites to one side

6. Add 300 gr of grated gruyere cheese and mix the mass properly, check seasoning and let it cool down

7. In another bowl beat the 6 egg whites until they form firm peaks, then add slowly to the cheese mixture. Fold the entire mass properly

8. Pour the cheese mixture into a lightly buttered mould until ¾ full9. Cook in a water bath with water at half of the mould10. Cook for 18 minutes in oven11. Once cooked let it rest for 5 minutes and take out of the oven. Let it

cool down completely12. Remove the souffle from the mould and keep until required13. Shortly before you are ready to serve the souffle take an oven proof

plate and place the souffle in the centre. Pour cream over the souffle and add grated gruyere cheese and a few thyme leaves on top. Bake in the oven at 170C for 15 minutes

14. The souffle will again rise and be a nice brown colour all over15. Serve right away

Dum Aloo

SUPPLIED BY:

INGREDIENTS

METHOD

Bobby Lama

Ibis Melbourne Little Bourke

Street

• 5 small potatoes • 2-3 cardamom sticks• 2-3 cloves• 1 tsp coriander seeds• ½ tsp cumin seeds• 100g Greek Yogurt• 1 tsp fennel powder• ½ tsp garam masala powder• ½ tsp garlic paste• ½ tsp ginger powder• 1 tsp Olive oil• 2 tsp water• ½ tsp red chilli powder• Salt to taste • ½ tsp turmeric power• Coriander leaves to garnish

1. Boil the potatoes, once boiled peel skin. 2. Take a fork and prick the boiled potatoes once. 3. In frying pan heat oil, add cumin, garlic paste, cardamom, cloves and

coriander seeds for 2 minutes or until brown. 4. In a small bowl mix the fennel powder, garam masala powder, ginger

powder, red chilli powder and turmeric powder together with a little water .5. Add to the mixture. 6. Add the yogurt in with the mixture and simmer for a couple of minutes.7. Add the boiled potatoes and simmer for a further 20-25mins.8. Your Dum Aloo dish is ready to be served add coriander to garnish.

My mom used to make it especially for me because she knew that it was my favourite

EVERY PERSON HAS A STORY

CARLY’S BUTTER CHICKEN

SUPPLIED BY:

MARINADE INGREDIENTS

MARINADE METHOD

Matthew J Smith

Maintenance Manager

Mercure Grosvenor Hotel Adelaide

1.2kg Free Range Chicken Breasts 400ml Coconut Cream 1 Tbs Ginger Paste 2 tsp White Vinegar 1 Tbs Freshly Squeezed Lemon Juice 1 Tbs Peanut Cooking Oil 1 Tbs Vegetable Oil 1½ Tbs Butter Chicken Powder (Refer to Butter Chicken Powder Mix Recipe)

1. Cut chicken breasts into cubes and ensure to cut all white skin and blood from chicken.

2. Mix all ingredients together into a smooth blend then pour over chicken.

3. Store marinade chicken in a sealed container for at least 8 hours in a refrigerator.

4. You can marinade chicken for up to 24 hours if needed.

2 tsp Coriander Powder 2 tsp Chilli Powder 3 tsp Salt 1 tsp Cardamom Powder 2 tsp Black Pepper 1 tsp Ginger Powder 1 tsp Cinnamon Powder 3 tsp Turmeric Powder ½ tsp Clove Powder 2 tsp Nutmeg Powder 2 tsp Mace Powder 3 tsp Paprika Powder 2 tsp Garam Masala Powder 1 tsp Cumin Powder 2 tsp Tandoori Powder

BUTTER CHICKEN POWDER MIX

PAGE 1 OF 4

FODMAP FRIENDLY LACTOSE AND GLUTEN FREE

CARLY’S BUTTER CHICKEN

BUTTER CHICKEN RECIPE INGREDIENTS

BUTTER CHICKEN RECIPE METHOD

30ml Vegetable Oil 250g Dairy Free Spread (Lactose Free) 1 Tbs Ginger Paste 3 tsp Freshly Squeezed Lemon Juice 3 Tbs Tomato Paste 3 Tbs Butter Chicken Powder Mix (Refer to Butter Chicken Powder Mix Recipe) 400mL Water 400mL Coconut Cream

1 Tbs Fenugreek Powder 1 Tbs Corn Flour 4 Cinnamon Sticks 1 Star Anise

1 Bunch Fresh Green Coriander (Chopped)

1. Melt 250g of Dairy Free Spread with 30ml of Vegetable Oil in a deep saucepan.

2. Once butter is melted and oil is warm add: 3 Tbs of Butter Chicken Powder Mix 1 Tbs Ginger Paste 3 tsp Freshly Squeezed Lemon Juice 3 Tbs Tomato Paste 400ml Water 1 Tbs Fenugreek Power 3 Cinnamon Sticks

1 Star Anise3. Bring to simmer, add chicken marinade and mix well to remove the marinade from

the chicken.

4. Once marinade has been removed, remove the chicken from the saucepan and set aside in a container. This will be added back into the saucepan later.

5. Add cinnamon sticks and star anise to the saucepan and simmer for approximately 60-90 minutes ,stirring occasionally. Ensure to skim the excess oil from the surface of the mixture.

6. Add 400ml of coconut cream 45 minutes into this process and stir well.

7. Once excess oil has been skimmed and the sauce has reduced and thickened. 8. Re-add the set aside chicken and simmer for an additional 10 minutes or until

chicken is cooked through.

9. If the sauce has not thickened you may wish to add 1 Tbs of corn flour during the 10 minutes while the chicken is cooking.

10. Ensure you remove the cinnamon sticks and star anise prior to serving.

11. Once Butter Chicken is cooked through serve with Jasmine Rice and garnish with chopped coriander. (Refer to Jasmine Rice Recipe)

PAGE 2 OF 4

FODMAP FRIENDLY LACTOSE AND GLUTEN FREE

CARLY’S BUTTER CHICKEN

JASMINE RICE INGREDIENTS – SERVES 4

JASMINE RICE RECIPE METHOD

1.7L Water 2 cups Jasmine Rice 1 tsp Salt

1. Preheat oven to 180C.2. Bring Water to a boil.3. Wash rice several times whilst water is coming to a boil.

4. Once water has boiled, add rice, salt and simmer uncovered for 10 minutes, stirring occasionally until light and fluffy.

5. Once rice is cooked, drain and rinse with cold water. Place rice on a flat oven tray and place in the oven for 10 minutes to dry the grains.

6. Serve for 4 people.

PAGE 3 OF 4

EVERY PERSON HAS A STORY

For some people dietary requirements are an annoyance and for others it is a life or death situation.In 2011 my sister, Carly, suffered an unprecedented Anaphylactic Shock. The reaction was so severe that she had difficulty breathing within 20 minutes of the reaction. She now carries an EpiPen should this reaction occur again. In her own words "it was by far the scariest day of my life”. The cause for the anaphylaxis was never pinpointed but more than likely was due to ingesting a non-steroidal anti-inflammatory, NSAID, such as ibuprofen.Due to the anaphylaxis being such a massive shock to her immune system she has become sensitive to certain foods and developed food intolerance.Food intolerance is the "inability to properly digest, or fully process, certain foods" which leads to chronic symptoms and illness.Below is a picture of Carly in hospital when she ate a certain food which she is sensitive to. Carly is now aware of her food intolerances and, to this end, actively eats according to the FODMAPs diet (Fermentable Oligosaccharides, Disaccharides, Mono-saccharides and Polyols). The low FODMAP diet has proven to be very beneficial for Carly and has almost eliminated her food intolerance symptoms. She has tried food intolerance challenge tests with her dietician however; the process is quite painful where she has decided to avoid the foods that cause the harsher symptom such as, wheat, lactose, fatty oily foods, onion, garlic, etc.

Continue to next page.

FODMAP FRIENDLY LACTOSE AND GLUTEN FREE

CARLY’S BUTTER CHICKENPAGE 4 OF 4

EVERY PERSON HAS A STORY

FODMAP FRIENDLY LACTOSE AND GLUTEN FREE

I, like others, was a little sceptical of food intolerances however I have now come to realise why Carly avoids certain foods. Like most that experience symptoms of food intolerances, Carly chooses to steer clear of certain foods with a view to minimise/negate having to experience the resultant unpleasant symptoms. This now provides a new challenge… how does one avoid items such as garlic in an industry which uses it as a base in many sauces and marinades. Even when cautious, there is still a lack of understanding from many establishments who strive to provide a menu item that suits her dietary requirements and glaze over small details such as the garnish placed on top at the end of the preparation - which makes the whole dish unsuitable. Carly finds it an ‘inconvenient risk’ to eat out due to the worry of developing symptoms due to this.My fiancée and I decided to develop a version of my Tandoori Butter Chicken, especially for Carly so that she could enjoy a flavoursome meal that she wouldn’t ordinarily eat. Although being quite anxious in her eating the Butter Chicken prepared by my fiancée and I, Carly did not have any reaction to the meal. Both Carly and her husband enjoyed the meal so much that they shared the picture below on facebook to thank us. My fiancée and I hope that you too can enjoy our Butter Chicken as we believe it is delicious whether you suffer from a food intolerance or not.

Moroccan Marinade

SUPPLIED BY:

INGREDIENTS

METHOD

Trish Smith

Reservations Manager

Mercure Melbourne Treasury Gardens

• ½ cup lemon juice• 2 tablespoons oil• 1 tablespoon honey• 2 garlic cloves, crushed• 2 teaspoons ground cumin• 2 teaspoons salt• 1 teaspoon ground tumeric• ½ teaspoon cayenne pepper• ¼ teaspoon ground cinnamon

1. Place all ingredients together in a mixing bowl and mix until combined2. Pour over top of your chosen meat, ideally leave a couple of hours or

overnight to marinate for added flavour3. Enjoy

4. Makes enough to marinate about 20 chicken skewers

EVERY PERSON HAS A STORY

This recipe makes me happy as it is mouth watering and my friends and I make it for BBQ’s or gatherings!

Jap-Chae

SUPPLIED BY:

INGREDIENTS

METHOD

Yiru SHIN

Assistant Executive Housekeeper

Sofitel Melbourne On Collins

• A handful of Dang-Myeon (Korean noodle made of sweet potatoes, available in Korean grocery shop)

• 2 table spoons of soy sauce• 1 teaspoon of garlic paste• 1 teaspoon of brown sugar• ½ carrot• ½ onions• 200g mushrooms• 200g spinach• 100g beef

1. Soak a handful of Dang-Myeon in boiled water for 10 minutes and rinse in cold water then brain for soft and chewy texture

2. Preheat the pot and drizzle oil and lightly stir-fry garlic paste3. Stir-fry vegetables in order – chopped carrots, chopped onions4. Add diced beef and wait until cooked5. Add brained Dang-Myeon, season with soy sauce – add chilli powers

depending on preferences6. Add mushrooms and spinach7. Stir-fry all ingredients until noodle become darkened with soy sauce8. Ready to serve!- You may change ingredients depending on your preference

This is the traditional Korean food that is always on the table whenever holding a party for a special occasion. Easy to cook, healthy, accommodating various dietary requirements – gluten free, vegetarians, even vegans. Not being the best cook in the world, this is the only dish I can cook whenever I have to. And the best part is luckily it is always so much loved!

EVERY PERSON HAS A STORY

Irish Stew

SUPPLIED BY:

INGREDIENTS

METHOD

Amanda Patience

Sales Manager

Mercure Melbourne Treasury Gardens

• 1 lb/500g of lamb loin chops cubed• 2 table spoons of vegetable oil• 2 lb/1kg of potatoes peeled and cut into quarters• 115 grams/ 1 cup of onions roughly chopped• 100 grams / 1 cup of leeks cleaned and finely sliced• 170 grams/ 1 cup of carrots roughly chopped• 1.5 pints / 750 ml of dark beef stock• 2 cabbage leaves thinly chopped• Salt and pepper for seasoning• Cooking time 2.5 hours

1. Heat the oven to 350F/180C/ Gas 42. In a large frying pan heat half the oil to hot but not smoking. Add half the

lamb pieces and brown all over. Remove the lamb and place in a casserole, cover with a half of the potatoes, onions, leeks and carrots.

3. Add the remaining oil to the frying pan, heat again then add the remaining lamb and brown all over. Add to the casserole and cover with the remaining vegetables.

4. Add the stock, cover with a tight fitting lid, cook in the oven for 1 hour. Add the cabbage (if using) replace the lid and cook for another hour. Check from time to time to make sure the stock isn't reducing too much, if it is add a little boiling water. The meat and vegetables should always be covered by liquid. If the sauce is too runny at the end, cook a little longer with the lid removed. Season with salt and pepper.

5. Serve piping hot.

Traditional dish from Belfast City

EVERY PERSON HAS A STORY

Fish Piccata

SUPPLIED BY:

INGREDIENTS

METHOD

Carla Rodas

Housekeeping Manager

Mercure Melbourne Treasury Gardens

• 2 tablespoons olive oil• 4 small white fish fillets (like tilapia or sole, about 1 pound total)• Kosher salt• Fresh ground black pepper• ¼ cup flour• ¼ cup white wine• 2 lemons, juiced• 2 tablespoons capers (chopped if large)• 2 tablespoons butter (or margarine)• 2 tablespoons chopped fresh parsley

1. Heat the olive oil in a large sautee pan over medium high heat. While the pan is heating blot the fish dry with paper towels and season with salt and pepper. Dredge in the flour, shaking off any excess.

2. Sautee the fish in the olive oil until just cooked through, about 4 minutes, turning over halfway through. Remove the fish to a platter

3. Deglaze the pan with the white wine, whisking for about 1 minute. Add the lemon juice and capers and stir. Add the butter and stir or whisk to incorporate to bring the sauce together

4. Pout onto fish and garnish with the chopped parsely. Enjoy!

Prawns the Portuguese Way

SUPPLIED BY:

INGREDIENTS

METHOD

Carla Rodas

Housekeeping Manager

Mercure Melbourne Treasury Gardens

• About 2 kilos of nice big prawns• Half a liter of virgin olive oil• A scoop of butter• A liter of beer, preferably 2M or Lautentina• 4 large lemons• 1 teaspoon paprika• Lots of fresh garlic• Peri-peri (or fresh chilli)• A large metal frying pan• A hot fire

1. Cut the prawns open from the back to the belly with a pair of small, sharp scissors

2. Remove the thin, dark vein that runs from the head to the tail3. Open the prawns like a butterflied fillet and grill flesh side down4. Make a marinade with the beer, garlic, paprika, peri-peri and lemon juice5. Pour it over the cleaned prawns and leave in a cool place for 2 hours6. Heat up the large frying pan over the fire7. Pour in enough olive oil to cover the base about 2 mm deep and add the

butter8. Lay the prawns one by one open side down into the olive oil9. Fry for 3 minutes10. Remove and add some deep fried potato wedges11. Generausly squeeze fresh lemon over the prawns12. Season with salt and ground black pepper13. Dish up with rice or pau(Mozambican bread) and stand to the side to

avoid the stampede

Potato Latkes (made by mum)

SUPPLIED BY:

INGREDIENTS

METHOD

Hannah Asher

Human Resources Manager

ibis Adelaide

• 1 kg Potatoes• 1 Egg• 1 Onion• Salt & Pepper• Oil for frying• Sour cream (to serve)• Apple Sauce (to serve)

1. Grate the potatoes and onion into a bowl of water2. Squeeze out as much water a possible from the potato/onion mix3. Add the egg, salt & pepper and mix through4. Heat oil to shallow frying temperature then reduce heat5. Cook in batches by dropping a large spoonful of the mix into the oil and

flattening with back of spoon6. Once browned all over pull out and use paper towel to remove excess oil7. Serve while hot with sour cream and/or apple sauce

This is a great recipe traditionally made for Hanukkah. This is one of the recipes my mum brought back with us from the kibbutz of Israel when we returned to Australia to live. There’s nothing better than a fresh latke served hot with apple sauce.

EVERY PERSON HAS A STORY

Spag Bol

SUPPLIED BY:

INGREDIENTS

Stacy Roiall

Functions Coordinator

Ibis Melbourne Little Bourke Street

• 1 x Brown Onion• 1 x Egg Plant• 2 x Chorizo Sausages• 750gms mince meat• 150gms Sundried Tomatoes• 150gms Kalamata Olives• 150 gms Green Olives• 2 x Tablespoons of Vegemite• 2 x Bottles of Bolognaise Sauce

This is one of the easiest things to cook when first moving out of home and standing on your own two feet. Over the years I have come to master my own way and recipe. This is my own touch of Italy with the added extra of Australia.

EVERY PERSON HAS A STORY

METHOD

1. Brown off Diced Onions (Remove From Pan)2. Brown off Egg Plant (Remove from Pan)3. Brown off Chorizo (Remove from Pan)4. Brown off Mince, once this is done add 2 tablespoons of vegemite with

mince and stir in evenly. This will bring out the taste of the mince.5. Add Brown Onion, Egg Plant & Chorizo back in to pan.6. Add Sundried Tomatoes7. Add Olives8. Add Bolognaise simmer sauce9. Cook for 5-10 mins then simmer.

Gilla’s Sauerkraut Lasagne

SUPPLIED BY:

INGREDIENTS

Katja McGregor

Sales Administrator

Mercue Melbourne Treasury

Gardens

• 2 Onions – finely chopped• 1 Garlic Clove – finely chopped• 4 tablespoons olive oil• 500 gr mince• Salt• Pepper• Thyme • Paprika• Cayenne Pepper• 2 tablespoons margarine• 500 gr Sauerkraut

• 1 Bay leaf• 1 teaspoon black peppercorns• 1 peeled potato• 125 gr each of sour and fresh cream• 250 gr lasagne sheets (boiled or fresh)• 1 small tin of whole tomatoes• 100 gr Emmentaler cheese

This is one of my mom’s most popular dishes – even with guests that were no great fans of sauerkraut! It brings back fond memories of family gettogethers!

EVERY PERSON HAS A STORY

METHOD

1. Sautee ½ the amount of onions and the garlic in two tablespoons of oil2. Add the mince and season very well ; once mince is cooked remove pan

from heat3. Heat margarine in a broad pot and sautee the rest of the onions4. Add Sauerkraut, bay leaf and black peppercorns5. Season with salt, pepper, thyme and paprika6. Cover the pot and allow the mixture to cook for 20 minutes. Remove from

heat and remove the bay leaf7. Grate the potato and mix with sour and fresh cream and then add to the

Sauerkraut mixture8. Roughly chop tomatoes and seaon well9. Place lasagne sheets, mince and sauerkraut mixture in layers in a buttered

oven proof dish10. Last layer is lasagne sheets. Pour tomatoes on the last layer and sprinkle with

cheese.11. Bake for 30 minutes at 200C

Asian Style Noodle

SUPPLIED BY:

INGREDIENTS

Allen Tang

Head Chef

IBIS Melbourne Glen Waverley

• 2 tsp Shaoxing rice wine• 2 tsp light soy sauce• 200 gr fatty minced pork• 500 gr fresh or dry wheat noodles• 4 green onions, finely chopped• To serve: Thinly sliced fresh long red chillies, optional

SAUCE

• 2 tbsp vegetable oil, plus extra, for noodles• 45 grm Tianjin preserved vegetables, rinsed and squeezed

dry• 1 tbsp Shaoxing rice wine• 2 tbsp light soy sauce• 1 tsp dark soy sauce• 2 – 3 tbsp chilli oil, or to taste• 2 tsp Chinese black vinegar• 1 tsp Sichuan pepper, dry-roasted, ground to a powder using a pestle and mortar• 1 cup chicken stock

METHOD

1. Place Shaoxing wine and soy sauce in a bowl, season to taste with sea salt and freshly ground white pepper and combine well

2. Add pork and stir to coat in mixture, then cover and refrigerate for 15 minutes

3. Cook noodles in boiling salted water until just tender, drain, then refresh under running water and drain again

4. Place noodles in a bowl, sprinkle with a little extra oil to prevent sticking and toss to coat

5. For sauce, heat oil in a wok, add preserved vegetables and stir-fry over medium-high heat for 1-2 minutes or until frgrant.

6. Add pork mixture and stir-fry over medium heat, using a wok long handle ladle to crumble meat.

7. Add wine and stir-fry for another 2-3 minutes or until meat is brown and crisp. Add remaining ingredients and bring to the boil.

8. Divide room temperature noodles among bowls, spoon sauce over and serve immediately scattered with green onions and chillies, if using.

AGE

Accor have multi-generations of employees.

We are proud to have talent

as young as 15 and experienced as 80 years

and every age in between

working at our hotels and offices.

Sweet

Cassava Dessert Cake

SUPPLIED BY:

INGREDIENTS

METHOD

Janet Besa

Housekeeping Supervisor

Ibis Melbourne Little Bourke Street

Batter• 900 g grated cassava• 200 g sugar• 1 can coconut milk• ½ cup condensed milk• ½ can evaporated milk• 90 g cheese, grated• ¼ cup butter, melted• 2 eggs

Topping• 1 can coconut milk• 30 g sugar• ½ cup condensed milk• 30 g flour• 30 g cheese, grated• 1 egg

1. Combine the grated cassava, butter, condensed milk, evaporated milk, cheese, sugar, and eggs in a mixing bowl and mix thoroughly

2. Add the coconut milk in the mixing bowl where the mixed ingredients are. Mix again.

3. Grease the baking tray then pour-in the batter (ingredients that has just been mixed)

4. Pre -heat oven for 175°C for 10 minutes then put-in the baking tray with batter and bake for 1 hour. Remove from the oven and set aside.

5. Meanwhile prepare the batter by combining the sugar and flour and put-in the heated saucepan.

6. Pour-in the condensed milk then mix thoroughly.7. Add the cheese while stirring constantly.8. Pour the coconut milk and stir constantly for 10 minutes9. Pour the topping over the Cassava Cake (baked batter) and spread

evenly.10. Separate the yolk from the egg white of the remaining egg (we’ll be

needing the egg white)11. Glaze the topping with the egg white (you may use a basting brush for this

step)12. Broil the Cassava cake until color turns light brown13. Garnish with grated cheese and serve

Favourite dessert from the Philippines

EVERY PERSON HAS A STORY

Homemade Bread Roll

SUPPLIED BY:

INGREDIENTS

METHOD

Emily de Boer

Human Resources Manager

Novotel Melbourne Glen Waverley

•1 KG FLOUR•1 PACKET OF DRY YEAST•250ML COOKING OIL (SUNFLOWER)•250 ML WARM MILK•250 ML WATER•SALT•1 EGG FOR BRUSHING •1 TABLE SPOON OF SUGAR

MIX ALL INGRIDIENTS TOGETHER IN A BOWL UNTIL ALL COMBINED. LEAVE IT COVERED WITH GLAD WRAP IN WARM PLACE UNTIL DOUGH IS DOUBLE IN SIZE.WORK THE DOUGH WITH YOUR HANDS UNTIL SMOOTH.ROLL THE DOUGH WITH ROLLING PIN MAKING A CIRCLE, CUT CIRCLE IN 16 PIECES.TAKE EACH PIECE AND ROLL FROM POINTY END, FORM MOON LIKE SHAPES.BRUSH TOP OF BREAD ROOL WITH EGG SPRINKLE SEA SALT ON THE TOP.PLACE ON THE TRY WITH BAKING PAPER, ON 180 C ,BAKE UNTIL GOLDEN BROWN.

LET IT COOL, AND THEN SERVE.

Coconut Kheer (rice pudding)

SUPPLIED BY:

INGREDIENTS

METHOD

Kitchen Team

All members of the Kitchen Department

Novotel Melbourne Glen Waverley

• 2 cups coconut milk• 2 cups milk• 3 tablespoon sugar• ½ cup basmati rice• 1/3 cups raisins• ½ teaspoon cardamom powder• ½ cup flaked almonds toasted• ¼ cup chopped pistachio nuts

Bring the coconut milk, milk and sugar to a boil in a large saucepan. Add basmati rice and simmer over low heat until the mixture thickens and rice is tender. About 20 minsStir in the raisins, cardamom and cook for a few more minutes. Ladle into serving bowls and garnish with almonds and pistachios.

This is a traditionally Indian recipe that Jasbir (one of our chefs) gave to me to cook that has been passed down for his mother. It is quite a simple dessert that is full of flavour that everyone can enjoy.

Image supplied from Google

Vakalolo (Fijian Dessert)

SUPPLIED BY:

INGREDIENTS

METHOD

Roshni Tharmaseelan

Front Office

Novotel Melbourne Glen Waverley

• 4 cups freshly grated casava• 1 cup freshly grated coconut• ¼ inch freshly grated ginger• 1 cup sugar

• ¼ cup nutmeg (optional)• 6 cardamoms (optional)

• Banana leaves or foil paper (for wrapping) and steaming

1. Mix all 5 ingredients together. 2. Divide into 4 equal parts.3. Wrap in leaves/foil and steam for 40 minutes4. Unwrap and serve

Image supplied from Google

ANA’S AMAZING CHEWY CHOC CHUNK EXTRAVAGANZA

SUPPLIED BY:

INGREDIENTS

METHOD

Ana Royal

Front Office Manager

ibis Adelaide

• 2 cups white flour • (Spice measurements are only approximate; I kind of just throw them in until the kitchen smells good)• ½ tsp ground cardamom ½ tsp cinnamon• ½ tsp ground ginger• ½ tsp nutmeg• ½ tsp salt • ½ tsp baking soda

• 170g unsalted butter, melted and allowed to cool a little • 1 cup firmly packed brown sugar• ½ cup castor sugar • 1 large egg, beaten • 1 egg yolk • 2 tsp vanilla extract • 1 block of Whittakers Dark Ghana chocolate smashed in to chunks

1. Preheat the oven to165ºC on Fan bake and arrange the oven shelves so they are spaced evenly at about 1/3 and 2/3 down the cavity and the hot air can circulate freely around them. Line 2 baking trays with baking paper.2. Sieve the flour, salt, cardamom, cinnamon, ginger, nutmeg and baking soda into a medium-sized bowl. 3. Combine the melted butter and sugars in a large bowl. Add the eggs, extra egg yolk, and vanilla extract and mix until well combined. 4. Add the flour and chocolate chunks and stir until just combined. 5. Divide the dough evenly into fifteen - twenty pieces depending on how big you want them (I prefer the super size version) and roll into balls. Make sure the choc chunks are evenly spread (no one likes a chunk-less cookie). 6. Space them evenly on the oven trays, allowing plenty of room for them to spread. 7. Bake for 15 minutes for a nice chewy cookie8. Best enjoyed 10-20 minutes out of the oven, but be quick, they never seem to last long.

Being a kiwi in Aussie, this is the recipe I use when I’m feeling a little home sick. It stars a combination of delicious Whittakers Dark Ghana chocolate, and the closest recipe to a Cookie Time cookie that I have ever found.

EVERY PERSON HAS A STORY

Frosty’s Spiced Fruit Loaf

SUPPLIED BY:

INGREDIENTS

METHOD

Nathan Frost

General Manager

ibis Adelaide

• 1 cup sugar• 50g butter• 1 cup sultanas• 1 cup dates• 1 Tbsp golden syrup• 1 1/4 cups water• 1 tsp mixed spice• 1 tsp ground ginger• 1/2 cup walnuts, chopped• 1/2 tsp vanilla extract• 1/4 tsp salt• 2 cups flour• 1 tsp baking soda• 1 tsp baking powder

1. Preheat oven to 170 degrees celcius. Grease a 23cm x 14cm loaf tin and line with baking paper.

2. Place sugar, butter, sultanas, dates, golden syrup and water in a large pot. Bring to boil and simmer for 5 minutes. Remove from heat and leave to cool for 10 minutes.

3. Stir mixed spice, ginger, walnuts, vanilla extract and salt into the date mixture. Add flour, baking soda and baking powder and mix to combine.

4. Pour into prepared loaf tin and bake for 1 hour or until a skewer inserted in the centre comes out clean.

5. Leave to cool in tin for 15 minutes before turning out on to a wire rack.

My wife is an awesome baker and whilst working in cold and windy Wellington, nothing was nicer when coming home from work and enjoying this loaf with a nice cup of herbal tea whilst chilling on the

couch in the evening. It was enjoyed even more the following morning when buttered and eaten with a nice hot coffee.

EVERY PERSON HAS A STORY

GRAND PERE QUEBECOISAU SIROP D’ERABLE

SUPPLIED BY:

INGREDIENTS - Syrup

METHOD

Maika Climpson

Human Resources Manager

Quay West Suites Melbourne

MGallery The Como Melbourne

• 1½ cup of brown sugar • 2 cups of boiling water• 2 tea spoons of vanilla• 2 tbs of butter• Or alternatively 2½ cups of maple syrup

1. Pore the brown sugar into the boiling water2. Heat the mix on medium heat for a few minutes 3. Add the vanilla and butter.

This recipe is from Quebec one the french provinces in Canada. This lovely desert is going back a few generations in the Legrand’s family. My mother is very secretive about her recipe but she can’t read or speak english ...Please enjoy!

EVERY PERSON HAS A STORY

INGREDIENTS - Paste

• 2 cups of flour• ½ cup of sugar• 1½ tea spoon of baking powder• ½ tea spoon of salt• ¾ cup of milk• 1 tbs of melted butter

METHOD

1. Mix the flour with the sugar, baking powder and salt2. Add the milk and melted butter3. Mix vigorously4. Make small balls with the paste and drop in the syrup5. Cover the and cook at medium heat for 15 minutes6. Pore the brown sugar into the boiling water7. Heat the mix on medium heat for a few minutes 8. Add the vanilla and butter.

EVERY PERSON

INGREDIENTS

METHOD

HAS A STORY…

My mother use to cook this

for morning tea for the staff

members,

if we were lucky enough for

her to cook it before we went to school

we would get a slice to

take in our lunch boxes.

Feijoa Chocolate Cake

SUPPLIED BY:

INGREDIENTS

Claire Newman

Receptionist

Ibis Melbourne Little Bourke Street

• 185g butter softened• 3/4 cups caster sugar• 2 free range eggs• 1 1/2 cups peeled, sliced feijoas• 2 tbsp brown sugar• 1/2 tsp cinnamon (first measure)• 1 1/2 cups self-raising flour

• 1/2 tsp baking soda• 1/2 cup cocoa powder• 1/2 tsp cinnamon (second measure)• 1/2 tsp ground nutmeg• 1/2 cup sour cream

METHOD

1. Lightly oil or spray a 20cm ring tin. Line the bottom of the tin with strips of baking paper. Heat the oven to 180°C.

2. Peel ripe feijoas (depending on size – approx 8 egg-sized feijoas) with a sharp knife. Slice each feijoa in half lengthwise, then slice thinly.

3. Measure 1½ cups of the sliced fruit and place in a bowl with 2 tbsp brown sugar and the first ½ tsp cinnamon.

4. Cream the softened butter & caster sugar in a small bowl with an electric beater.

5. Beat in the eggs one after the other, then transfer the mixture to a large bowl.

6. Stir in the prepared feijoas, sifted flour, baking soda, cocoa, second measure of cinnamon and the nutmeg alternately with the sour cream in two batches.

7. Transfer the batter into the prepared pan and smooth the top evenly.8. Bake at 180°C for 45-50 minutes, or until a skewer exits cleanly from the

middle of the cake.9. Allow to sit for 5 minutes, then turn out onto a wire rack and remove the

baking paper. Allow to cool completely.10. Cover the top and sides with the chocolate glaze.11. Chocolate Glaze

▪ 130g dark chocolate▪ 40g butter

12 Place in a small microwave proof bowl and heat on 50% power for about 1 minute. Whip with a knife until smooth and shiny.

Lemon Square Cake

SUPPLIED BY:

INGREDIENTS

Mary Ellen O’Malley

General Manager

Ibis Melbourne Little Bourke Street

• 6 level dessertspoons butter• 1 cup sugar• 2 beaten eggs• 1 1/2 teaspoons baking powder• ½ cup milk• 1 ½ cups sifted plain flour• ¼ teaspoon salt• grated lemon rind

Topping• 2/3 cup sugar• Juice of lemon

As children, my Mother would make this for afternoon tea on the weekends, we loved it, as we all sat around the kitchen table eating it whilst it was still warm.

EVERY PERSON HAS A STORY

METHOD

1. Beat the butter to a soft cream with the sugar2. Add beaten eggs3. Stir in sifted flour, baking powder and salt alternately with milk and lemon

rind.4. Pour the batter into a well greased 13” x 9” pan5. Bake in moderate oven 150 degrees Celsius for 25 minutes 6. Whilst cake is baking mix the topping. 7. After cake is baked for 25 minutes carefully spoon over the cake and bake

fro a further 5 minutes.8. Cut into squares whilst warm

Yummy Fudgy Choc Brownies

SUPPLIED BY:

INGREDIENTS

Katja McGregor

Sales Administrator

Mercue Melbourne Treasury

Gardens

• 250 gr unsalted butter• 125 gr chopped milk chocolate• 2 cups caster sugar• 4 eggs• 1 teaspoon vanilla essence• 1 cup plain flour• ¼ cup of cocoa• 125 gr chopped pecan nuts (optional)

This is a really easy recipe to prepare and they are a HIT with my friends and family. Great as a dessert served with fresh cream and strawberries or just on their own at a children’s birthday party. Irresistable! A recipe I will be handing down to my children!

EVERY PERSON HAS A STORY

METHOD

1. Preheat oven to 180 C2. Lightly grease and line a shallow rectangular cake pan (18 x 28 cm)3. Heat butter and chocolate in a saucepan over low heat, stirring with a

wooden spoon4. Remove from the heat and stir in the sugar5. Beat in eggs – one at a time6. Stir in vanilla7. Sift in dry ingredients and mix until thouroughly blended8. Stir in pecan nuts if using9. Pour into prepared pan and bake for 35 – 40 minutes.10. Allow to cool completely in pan.11. Cut into rectangles