Celebrating our diversity through food

Melting Pot

E R S I T YD I V

This wonderful collection of recipes was put together during Diversity Week 2014 to celebrate Accor’s first year of Diversity events and commitments.

It clearly displays the many diverse groups of wonderful people we have working together and is a true celebration of what makes each individual proud. A sincere thank you to those who have shared their wonderful recipes.

Enjoy!

Bronwyn Bulpitt – Diversity Champion for WA

Starters . . . . . . . . . . . . . . . Page 4

Savoury . . . . . . . . . . . . . . Page 9

Sweet . . . . . . . . . . . . . . . . Page 22

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.

Starters

CULTURAL DIVERSITY

Our employees come from all walks of life

with backgrounds spanning a melting pot

of cultural, ethnic, religious and national

identities.

MUM’S HOMEMADE ‘VEGIE’ SOUP

INGREDIENTS

METHOD

Nicola White

Housekeeping Supervisor

Ibis Styles Karratha

• 2 bacon hocks• 6 Potatoes • 1 Pumpkin• ½ Celery• 6 Carrots • 4 Onion• 1x Lentils, Barley Soup mix

1. Boil the Bacon Hocks until the meat falls from the bone2. Add all vegies and soup mix3. Simmer for 2.5 - 3 hours 4. Season with salt and pepper to taste5. Eat with crusty toasted bread and soft butter

In winter as a family, we always wanted mum’s vegetable soup, we use to sit

around the table and play card and board games as the fire was blazing,After a few round of cards, we would pull out the chopping boards and sitaround the table and chop all the vegetables while the bacon hocks whereboiling away in the pot on the stove top, the smell of homemade soupthrough the house will always remind me of home.

EVERY PERSON HAS A STORY

Mum had the biggest pot you could find so feeding us for a lot of winter, fridge and freezer ; To eat at one sitting, it would feed 40 people I think roughly.

SERVING

MAORI BREAD

INGREDIENTS

METHOD

Christine Ruwhiu

Graduate Management Trainee

Ibis Styles Kununurra

• 3 1/2 cups self rising flour• 1/2 teaspoon salt• cold water, to mix• lard/dripping, for frying

Preparation:10min › Cook:10min › Ready in:20min

1. In a large bowl measure the flour, then add salt. Gradually add enoughcold water to make a soft dough, mix through with a wooden spoon,but don't over mix.

2. Turn dough out onto a lightly floured surface and push or roll dough outto 1 1/2 cm thickness.

3. Cut into the desired size, then place each piece into the preheated hotoil and fry til golden on both sides and double the size.

Tip - If you over mix, this will cause them to become stiff and flat.

Serve with lashings of butter and golden syrup for a sweet treat or serve as a side dish with any meal.

SERVING

This Maori Fried Bread is a traditional Maori recipe. This bread has a doughnuttexture but none of the sugar.

EVERY PERSON HAS A STORY

EVERY PERSON

INGREDIENTS

METHOD

HAS A STORY…

‘Sel Roti is a traditional dishwhich is made on specialoccasions in Nepal. SinceAustralia is such a multi-culturalcountry, I felt it would be goodto share this famous dish fromNepal with everyone.....’

Ghana

SEL ROTI

INGREDIENTS

METHOD

Ghana Shyam Acharya

Demi Chef

Mercure Perth

• Rice flour – 4 cups• Cooking oil – 500mls• Baking powder – 1 spoon• Sugar – 1 cup• Wheat flour – 1 cup• Small stick skewer

1. Using a large bowl, whisk all ingredients for 10mins to make the batter.2. Heat oil in a deep flat pan – sauté pan on 190 degrees3. Take a small cup of batter and pour in the hot oil, making a round shape4. Flip it when you see it is turning light brown and it’s ready when both

sides are golden

Makes 20 serves; Serve for Breakfast or anytime during the day

SERVING

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…

‘Ros contributes so much tothe Mercure Perth team. Sheruns our social club, ALF footytipping and is our goal umpireat our annual indigenousfooty day. ‘

Ros

TOMATO RELISH

INGREDIENTS

METHOD

Ros Puljar

Room Attendant

Mercure Perth

• 1.5kg tomatoes

• 200grams sugar

• 700grams onions

• 500mls Vinegar

• 1 tablespoon of mustard

• 1 tablespoon of curry

• 25grams of salt

• 3 tablespoons of corn flour mixed with ¼ cup of vinegar

1. Slice the tomatoes and onions

2. Put all the ingredients in the pot and cook

This recipe came from my mother. I grow my own tomatoes and

it’s really easy to make.

EVERY PERSON HAS A STORY

Makes a dozen small jars

SERVING

DAD’S LAMB SHANK SOUP

INGREDIENTS

METHOD

Charelle Curic

Assistant Manager

Ibis Styles Karratha

• Lamb Shanks (4-6)• Turnip (1 large)• Parsnip (1 Large)• Swede (1 Large)• Potato (3 medium) can you sweet potato if you prefer • Carrot (3 medium)• Celery (1 bunch)• Vegetable stock (1 litre) add water to stretch out • Pearl Barley• Vegemite (1 teaspoon- secret ingredient)• Vinegar (2-3 tablespoons)• Bread- For soaking up the goodness

1. Place vegetable stock and water in a large pot, bring this to the boil2. Place lamb shanks in the pot of boiling water, turn water down to a

simmer until the meat falls of the bones, this may take an hour or two3. Cut all your vegetables to medium size chunks 4. Remove meat from the bones (this should fall right off) discard bones. 5. Add all vegetables to your pot, do not yet add pearl barley 6. Once your vegetables are cooked through add the pearl barley, barley

will expand, once expanded you will know it’s cooked.7. Add the vegemite and vinegar simmer for a further 30 minutes

8. Serve as you desire with crusty bread on the side 9. When your pot is low you can add a tin of tomato soup to stretch it out

for that little extra meal.

I remember my dad always making lamb shank soup back in the days where lamb shanks were $1. It was a meal that would feed us for a good couple of days. It was hearty and full of his love. When the pot would be almost done he would add a can of tomato soup just so we could stretch it out for an extra day. We all loved this dish and were happy to eat it for 3 days in a row. Still do this day i make this dish every winter and it always reminds me of my late father.

EVERY PERSON HAS A STORY

1 large pot is about 10-12 serves

SERVING

EVERY PERSON

INGREDIENTS

METHOD

HAS A STORY…‘As a kid growing up there were two foods that Itruly loved, Lasagne and Burritos. Every year onmy birthday I would have to make the choicebetween my two favourites until the year Iturned 11 my mum, who was a chef in her ownrestaurant, wanted to do something a bitcreative and different. I was reluctant to trust herbut the resulting dish was so incredible I couldhave never imagined a better birthday dinner,Mexican Lasagne! Having moved away from myhome and family in QLD many years ago it wasimportant for me to learn this recipe so thatfrom time to time I could treat myself to the dishthat had become so memorable throughout myteenage years........ Thanks Mum ‘

Dylan & Mum

MEXICAN LASAGNE

INGREDIENTS

METHOD

Dylan Wheeler

Food & Beverage Services Manager

Ibis Perth

• 500g lean beef mince• Tablespoon canola oil• 435g Refried Beans (Old el Paso)• 420g Mexican Chilli Beans (Can be found in Woolworths or Coles brand)• 200g Taco Sauce (Old el Paso)• 30g packet of Taco Seasoning (Old el Paso)• Fresh Chilli to taste* (I like mine about a medium heat)• 10x Lasagne Sheets (Standard size)• 250g Guacamole• 250ml Sour Cream• 250g Grated Tasty Cheese

1. Preheat oven to 180*C.2. Brown mince in a large pot with oil.

3. Stir in refried beans, chilli beans, taco sauce (making sure you rinse your containers with a small amount of water to use every last drop of ingredients). When combined, slowly stir in all taco seasoning and fresh chilli then leave pot to simmer with the lid on for 15 minutes. Take off the stove.

4. Grease a large rectangular dish (30cmx15cmx5cm) with a small amount of butter.5. Cover the base of the dish with lasagne sheets, then top with a thin layer of your chilli beef

mixture and sprinkle a layer of tasty cheese on top.6. Repeat step 5 until you reach the top of your dish, but make sure you save a small amount

of your chilli beef mixture to put on the very top.7. On top of your last layer of lasagne sheets, spread the last of your chilli beef over the

pasta. 8. Then proceed to spread a thin layer of sour cream across the whole dish.9. Then spread a thin layer of guacamole across the whole dish (once done the top of your

dish will look green and white all mixed in together across the top.10. Finally sprinkle a generous serving of tasty cheese on top of the whole dish and cover with

aluminium foil.11. In the oven it will take approximately 1 hour and 30 minutes to cook. However after 45

minutes you will need to remove the foil cover from the dish so that the cheese on top can go a nice golden-brown colour!

12. Enjoy with a nice garden salad on the side, or my personal favourite, a bowl of Doritos!

Approximately 6 serves (8 if you want to serve smaller portions with sides)

SERVING

CABBAGE ROLL

INGREDIENTS

METHOD

Nada Kljajevich

Breakfast Chef

Ibis Perth

• Cabbage• 50g Smoked Bacon• 200g Pork Mince• 200g Veal Mince• 200g Beef Mince• 50g Roasted Turkey (chopped)• 1 onion• 2 cloves of Garlic

1. Separate cabbage leaves2. Fry Smoked bacon, pork mince, veal mince, beef mince, roasted turkey,

onion, garlic and salt and pepper3. Then add vegetable stock cubes and risotto rice4. Once semi cooked take it off the stove and let the mixture cool down5. Add one egg and mix with hands6. Place a handful of the mixture on one cabbage leaf on the middle7. Fold sides in and roll like a spring roll8. Repeat last two steps until all cabbage leaves are rolled9. Place all cabbage rolls into a pot until the pot is covered10. Then layer on top of the rolls with prosciutto11. Repeat last two steps until all cabbage rolls are finished12. Top of with bacon strips

13. Add hot water in the pot just to cover ingredients14. Cook slow temperate for 3 - 3½ hours until water is reduced and

cabbage is soft.15. Serve with mash potato

This is my mother’s recipe from Europe where we used to eat it in the winterand it is my favourite dish. I like it because it is something different andspecial to me.

EVERY PERSON HAS A STORY

Up to 20 serves

SERVING

• Salt and Black pepper• ½ cup of parsley• 1 vegetable stock cube • 1 egg• 1 Cup Risotto Rice• 200g prosciutto• 100g bacon (uncooked)

EVERY PERSON

INGREDIENTS

METHOD

HAS A STORY…

‘Pork Tocino is a sweetened curedmeat that is traditionally servedfor breakfast in the Philippinesalong with fried rice and eggs. It’sdelicious, I like it as you can shareit with others.‘

Sol

PORK TOCINO

INGREDIENTS

METHOD

Soledad Manlapaz

Room Attendant

Mercure Perth

• 1kg of Pork loin butt, sliced into ¼ inches thick• 175grms of brown sugar• 2 tablespoons of salt• 4 cloves of minced garlic / 5 table spoons of soy sauce• ½ table spoon of red food colouring

1. Combine all the ingredients in a shallow pan except the pork.2. Press the mixture onto both sides of the pork meat. Make sure it’s

distributed evenly.3. Pile the pork inside a container with a cover and keep refrigerated for

about 3 days to cure the pork.4. To cook just put a little water in a skillet and add the pork and fry it until

done.

7 persons or more for a $20! Tastes delicious; just ask anyone who made it to the diversity lunch last week.

SERVING

SOUTH AFRICAN BUNNY CHOW

INGREDIENTS

METHOD1. Shred the root ginger

2. Peel and dice the onions and potato

3. top and tail the green beans and chop them roughly

4. chop the coriander leaves

5. Slice a 1¼ inch [3 cm] layer horizontally off the top of the sandwich loaf. Place the top to

one side. Remove most of the loaf's interior while leaving a ½ inch [ 1 cm] crust on the ends,

sides and bottom of the loaf.

6. Heat the oil, on high heat, in a large saucepan and then add the curry leaves, reduce the

heat to low after about 10 seconds and stir in the shredded root ginger, diced onions and

crushed chillies. Cover the pan and cook for 15 minutes until the onions are really soft.

Uncover the pan and continue cooking until the onions have a golden tinge.

7. Add the diced potatoes, recover the pan, and cook for about 12 minutes until the

potatoes are almost tender. You will need to remove the lid and give the potatoes a stir

every two minutes to prevent them from sticking to the bottom of the pan.

8. Uncover the pan and add the tomatoes and garam masala, increase the heat and fry

briskly until the tomatoes darken in colour and the masala thickens.

9. Add the green beans stirring to mix, and cook for one minute then add the kidney beans

together with the liquid from the tins. Stir well and bring to the boil reduce the heat and

simmer for about 12 minutes or until the curry thickens

10. Preheat oven to 350°F. [180°C]

11. Stir the lemon juice, and chopped coriander leaves into the curry mixture. Spoon the hot

curried beans into the hollowed out loaf but don't fill it completely. Replace the cut off loaf

top pushing down firmly to ensure that it fits tightly and the masala soaks into the loaf.

12. Wrap the loaf completely in tinfoil taking care to fold over the edges of the tinfoil to seal it.

Place the tinfoil wrapped loaf in the oven and bake for 15 minutes

13. Serve the Bunny Chow immediately, still wrapped in its tinfoil. You can place it on a board

on the table unwrap it and remove the top together with the corners which you will use as

scoops to eat the curry

Megan SmitGuest Service Agent

Pullman Resort Bunker Bay

• 1 piece fresh root ginger

• 2 onions 5½ oz [150g] green beans

• large handful coriander leaves

• 1 large white sandwich loaf

• 6 tbsp [90ml] vegetable oil

• 3 tbsp [45ml] curry leaves

• 2 tsp [10ml] crushed dried chillies

• 1 lb can [470g] chopped tomatoes

• 1 tsp [5ml] ground garam masala

• 2 1 lb [470g] tins kidney beans

• 2 tbsp [30ml] lemon juice

EVERY PERSON HAS A STORYYou my find Bunny Chow an unusual way to eat your curry, but it is delicious this way. My fondest

childhood memory of camping on the beach was settling down to a spicy bunny chow, and

these days the smell of curry takes me straight back to my childhood.

NORTH INDIAN BUTTER CHICKEN (adapted for a Singaporean taste-bud)

INGREDIENTS

Jaspreet Sandhu

HR Administrator

Perth Regional Office

• 800g chicken , washed, patted dry and cut into small pieces –(feel free to use chicken breast, thighs or a combination of both)

• 1 teaspoon red chilli powder• 1 tablespoon lemon juice ( use a bit more if you want too)• salt• oil/butter/ghee to baste the chicken while grilling

For the sauce/ Makhani Masala:• 2.5 inch fresh ginger, made into a paste.• 8-10 cloves of garlic, made into a paste• 2-4 fresh green chili pepper, slit and deseeded• 4 tablespoon melted butter ( I used a mixture of ghee and butter -1/2 of each);

for a healthier option you can use oil• 4 green cardamoms

• 1.5 – 2 inch cinnamon sticks• 2 cloves• 1/2 tsp Ground peppercorns• 1 black cardamom• 1 teaspoon methi/fenugreek seeds• 400g can of tomato puree (or fresh tomatoes)• 1 tablespoon red chili powder ( DO NOT USE PAPRIKA!)• 10 almonds, soaked, peeled and made into a paste ( or cashew nuts)• 1 teaspoon garam masala • 1tablespoon kasuri methi/dried fenugreek leaves, very lightly toasted on a dry

skillet and crushed very fine• 1 -2 tablespoon honey• 1/2 cup + 2 tablespoon heavy cream ( or thickened cream) ; it's equivalent to

about 200g+ of cream

For second marinade:• 1/2 cup Greek yogurt• 1.5 teaspoons kasuri methi/dried fenugreek leaves (crushed) [ You can get

them from Indian grocery stores]• 1/2 – 1 teaspoon turmeric• 1 teaspoon garam masala (I prefer the Spencer's brand available from

Woolworth or Coles; When choosing garam masala, don't go for the mixes with

too many ingredients inside. Spencer’s has pepper, coriander, caraway, salt,cloves, cinnamon and cardamom ground up)

• 1.5 tablespoon mustard oil, or any other cooking oil to substitute• 1.5 tablespoon ginger paste• 1/2 tablespoon garlic paste

NORTH INDIAN BUTTER CHICKEN (cont’d)

METHODPreparation of the chicken:• Apply the red chilli powder, lemon juice and salt to the chicken and set aside for 20

minutes. This is the first marination.

• Combine all ingredients of the second marinade (see list which includes yogurt ). Apply

this marinade to the chicken and refrigerate for three to four hours; overnight works

better.

• Put the chicken on skewers and cook on a grill or a preheated oven at 200°C for

about 20 minutes while turning them over mid way. Cook until done. Do not overcook,

as the chicken will dry out and get fibrous.Keep checking on it to make sure it doesn't

get dry especially if you use breast meat. Baste it with butter/ghee/oil a couple of times

while cooking. Set aside. It should be juicy and soft when you taste it.

(The chicken may be grilled on a skillet/cast iron pan/grill pan on the stove top too. Heat the skillet/stove top grill pan and coat it with oil. Place the skewers and cook while turning them around

and basting with oil and marinade until done, for about 15- 20 minutes. Remove and set aside.)Cooking the Makhani:• Heat butter/ghee or oil in a thick bottomed pan. Add green cardamoms, black

cardamom, cloves and cinnamon. Sauté for a couple of minutes or till they start to

sizzle and get fragrant; add the fenugreek seeds. When the fenugreek seeds sizzle, add

ginger paste and garlic paste, and the slit green chillies. Cook for five to eight minutes;

the water from the paste would have evaporated and the ginger garlic paste would

have reduced in quantity. You can add the ground peppercorn here as well.

• Next add tomato puree slowly along with 400g water (i.e. use the same can to add the

water), red chili powder, and salt. Cook at medium heat for about 15 – 20 minutes. The

puree will reduce to a thick paste and the oil/ghee will separate from the sides of the

pan.

• Along the way you can add water to the pan of about 2 cups (or if you want it less

soupy and want the sauce to coat the chicken pieces and have a little bit extra, add

less water or simmer for longer time to achieve the prefect consistency as per your

taste),

• Next add the almond paste and bring to a boil. Reduce heat and simmer for about 15

minutes; add honey and crushed dried fenugreek leaves and the garam masala.

• Add cooked grilled chicken pieces. Stir well to combine – the chicken will be well

coated with the sauce. Cover and simmer for eight to ten minutes; Lower the heat and

add the heavy cream. Stir in the cream and simmer at low heat for about five more

minutes.• Garnish with fresh coriander and add a splash of cream before serving.

I came up with this recipe, experimenting with different recipes I had seen,just because I wanted something that appealed to my taste buds. I don’tcome from a lineage of great cooks, but am utterly inspired by my husband,who whips up the most amazing dishes ever !

EVERY PERSON HAS A STORY

Serves up to 6 people. Serve with Basmati rice or fresh naan!SERVING

PORK AND BLACK BEAN STEW(FEIJOADA)

INGREDIENTS

METHOD

Manoj Rawat

ExecutiveChef

Novotel Perth Langley• 600 g black beans• 1 pig’s ear• 300 g dried beef (jerky)• 2 litres water• 1 large brown onion, diced• 8 garlic cloves, crushed• 2 smoked pig’s feet• 2 smoked pig’s tail• 200 g smoked bacon, roughly chopped• 500 g smoked pork rib, chopped• 300 g pork loin, chopped• 300 g smoked sausage, such as chorizo, thickly sliced

• 4 bay leaves• ½ bunch of parsley, chopped• ½ bunch of chives, chopped• orange slices, stir-fried couve or Chinese broccoli, rice, toasted cassava flour, to

serve (optional)

Cook's notesOven temperatures are for conventional ovens; if using fan-forced(convection), reduce the temperature by 20˚C. | Use Australian tablespoonsand cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250ml. | All herbs are fresh (unless specified) and cups are lightly packed. | Allvegetables are medium size and peeled, unless specified. | All eggs are 55-60g, unless specified.Instructions1. Combine beans, pig’s ear and dried beef in a pressure cooker. Add the

water. Cook for 40 minutes or until beans are tender but firm to the bite. Setaside.

2. Heat a large frying pan over high heat. Cook onion and garlic for 4 minutesor until browned. Add the pig’s feet, pig’s tail, bacon, pork rib and sausage.Cook for 5 minutes or until meat is browned. Add meat and bean mixtures,and bay leaves, to the frying pan. Reduce heat to medium and cook for 20minutes.

3. Scatter over parsley and chives. Serve with orange, couve or Chinesebroccoli, rice and toasted cassava flour.

Note• Smoked pig’s ear, feet and tail are truly authentic, but you can use unsmoked – or even smoked hock – instead.

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

PANI POPO (COCONUT BUNS)

INGREDIENTS

METHOD

Salote Poasa

Food & Beverage Supervisor

Ibis Perth

Prep time 2 hours

Cook time 25 mins

Total time 2 hours 25 mins

(Makes 12 buns)

• 1package (2¼teaspoon) Active dry yeast

• 3 tablespoons) Warm water (105F- 115 F)

• 1 can coconut milk (14-15oz) divided

• 4 tablespoons butter

• 1 large egg

1. In a standing mixer combine 3-tablespoon lukewarm water and yeast. Let it sit untildissolve for about 5 minutes.

2. Meanwhile in a microwave safe medium bowl, combine 1 cup coconut milk, with thebutter pieces, sugar, salt and microwave for about a minute. Stir until everything ismelted. Lightly whisk in the egg and powdered milk to the butter mixture (if themixture is too hot let it cool to a warm mixture to prevent eggs from curding.)

3. Dump everything into the yeast mixture.4. Mix for 2 minutes at medium speed. Add about 3 ½ cups of flour and continue mixing

dough.5. Add in enough additional flour (if needed) to make soft dough.6. Turn dough on lightly floured surface and knead for 8 to 12 minutes or more if you

want airy bread.7. Place dough in a greased bowl, turning once to coat the dough Cover loosely with a

clean cloth and let rise in a warm, draft-free place for 1 to 2 hours or until doubled.8. Punch the dough down.9. At this point the dough maybe shaped into a grease loaf pan, and place seam side

down in the pan or divide dough into 12 equal pieces. Shape into balls.10. Place in greased 12 -inch round pan and bake. You may refrigerate before baking for

up to 24 hours.11. Preheat the oven to 350 F. Add the remaining coconut milk in the pan. Brush the top

of the loaf with coconut milk and sprinkle with sugar. Bake until the crust is deepgolden brown and the bottom of the loaf sounds hollow when tapped, 20 to 25minutes.

12. Remove from the baking pan and let it cool. I like to eat mine when it is still warm

Arriving home from school, I would be greeted by the smell of freshly baked Pani Popo (Coconut Buns) a great childhood memory for a lot of Samoan children.

EVERY PERSON HAS A STORY

• ¼ cup powdered milk (I used full fat milk)

• ½ cup Sugar

• ½ teaspoon salt

• 3½ cups to 3¾ cups all purpose flour

• 2 -3 tablespoon raw sugar optional (for the top)

DHAKANI

SUPPLIED BY:

INGREDIENTS

METHOD

Ankita Dhal

Housekeeper

Mercure Perth

• 1 cup Ghee (Clarified Butter)• 3 cups of Rice• Coconut flakes• Raisins• Cashew nuts• Cardamom• Sugar • Cloves• 1 litre of Milk

1. Soak the rice grains in water for about half an hour. 2. Take a saucepan/frying pan to heat the Ghee3. Fry the coconut flakes, raisins, cashews and cardamom in a pan.4. When the ghee is heated, drain the water from the rice and put it into

the pan. Stir fry it until the rice turns brown5. Boil the milk in a saucepan6. When the rice turns brown, add the boiled milk to it and let it cook over

the medium heat and add sugar and mix it thoroughly, until the milk is absorbed by the rice

Dhakani is a traditional food of the Nepalese which is made on special occasions such as marriage or parties. It is a sweet snack made from rice.

EVERY PERSON HAS A STORY

Serves 4 people

SERVING

FRIED ICE CREAM

SUPPLIED BY:

INGREDIENTS

METHOD

Hiu Ting Ho

Front Office Manager

The Sebel Mandurah

• Ice cream• Eggs, beaten• Breadcrumbs

1. Place a metal tray in the freezer one hour before starting.

2. Scoop out ice-cream into a ball.3. Roll in breadcrumbs and place into the freezer on cold tray for at least 2

hours.4. Roll balls in beaten egg and back into breadcrumbs again, pushing the

breadcrumbs on tightly. Refreeze again until firm.5. Heat oil in deep fryer or wok until very hot.6. Deep fry each ice-cream ball for 10 seconds or until golden. Serve with

caramel, strawberry or chocolate topping.

When I was little, I was always fascinated how my father was able tofry an ice cream without it melting. This is a traditional Chinese dessertand one of my favourites. It doesn’t just bring back childhoodmemories but makes me question did science come first or didrecipes come first?

EVERY PERSON HAS A STORY

Approximately 5-6 serves of fried Ice cream

SERVING

Every time my dad says ‘I made Fried Ice-cream’ , I can feel the family warmth inside.

SOUTH AFRICAN MELKTERT (MILK TART)

INGREDIENTS

METHOD

John Parker

HR Manager

Novotel Perth Langley

• 3 tablespoons butter, melted • 1 cup white sugar • 3 egg yolks • 1 cup cake flour • 1 teaspoon baking powder • 1/4 teaspoon salt • 1 teaspoon vanilla extract • 4 cups milk • 3 egg white • 1 tablespoon cinnamon sugar

1. Preheat the oven to 375 degrees F (190 degrees C). Coat a 9 inch deepdish pie plate with vegetable oil cooking spray.

2. In a large bowl, mix together the butter and sugar until smooth. Add theegg yolks and beat until light and fluffy. Sift in the cake flour, bakingpowder and salt, and stir until well blended. Mix in the vanilla and milk. Ina separate bowl, whip the egg whites to stiff peaks using an electricmixer. Fold into the batter. Pour into the prepared pie plate, and sprinklecinnamon sugar over the top.

3. Bake for 25 minutes in the preheated oven, then reduce thetemperature to 325 degrees F (165 degrees C). Continue to bake for 25to 30 minutes, or until the center is set when you gently jiggle the pie.Serve hot or cold.

Makes 8 servings

SERVING

AVOCADO CHOCOLATE MOUSSE(DAIRY-FREE)

INGREDIENTS

METHOD

Manoj Rawat

Executive Chef

Novotel Perth Langley

• 2 large avocados • 1/4 cup cocoa powder • 2 teaspoons vanilla extract • 3 tablespoons maple syrup • 1/3 cup coconut cream • 150 g dark chocolate (70%), melted • Extra grated dark chocolate, to serve

1. Cut the avocados in half and remove the stone.2. Scoop the flesh into the large bowl of a food processor.3. Add the cocoa powder, vanilla, maple syrup and coconut cream.

Process for 10 seconds. Scrape down the sides and process a further 10seconds.

4. Add the cooled, melted chocolate. Process for 10-15 seconds or untilcreamy and smooth.

5. Spoon into serving glasses or dishes. Serve with fresh fruit

INGREDIENTS

METHOD

Mehdi Hardowar

Rooms Division Manager

Novotel Perth Langley

• 500 g plain flour• 325-350 g unsalted butter (leave at room

temperature 1 hour before use)• A pinch of saltFilling:

• Strawberry or Raspberry jamGlazing:• Icing Sugar• Water(Makes 20 serves)

1. Sift flour and salt. A dash of salt helps to improve the flavour of the finishproduct. Make sure you sift the flour well to make the biscuits more light and flaky!

2. Rub the butter in the flour and knead for 2 minutes until you obtain a soft smoothdough. Water should not be used in the dough. Refrigerate for 15 minutes. We areusing the Rubbing-in-method here. Remember that this should be done with the tip ofour fingers to prevent the fat from melting. Cold fat in doughs = Flakiness!!

3. Divide the dough into 2 parts. Keep the second part in the refrigerator while workingwith the first part. Roll the dough about 1cm thick in between floured wax paper.

4. With a 5 cm lightly floured round cookie cutter, cut the dough into rounds. Re-rolltrimmings and cut more rounds.

5. Place the rounds on a greased and lined baking tray. No need to leave much space in between the biscuits since they will not expand in diameter. Bake in a pre-heated oven on middle shelf at 200°C for 15-18 minutes (The cooking time depends on the type of oven you have, so keep an eye on them while they are baking).

6. The biscuits are ready when you notice a colour change from yellowish to pale yellow or cream coloured. They should not turn brown. By the way, your kitchen is going to smell great! I also notice a slight increase in thickness after baking.

7. Once the biscuits are done, leave them to cool on the baking tray at room temperature. Do not be tempted to move them or play with them while they are cooling. Repeat the same thing with the remaining dough.

8. After cooling, place a daub of jam on one biscuit and cover with another one. Place the jam on the bottom side of the biscuit, since its surface was flatter.

9. 8. To prepare the glaze, you just need to mix icing sugar with 10 water drops andcolouring over a pan of simmering water until you obtain a smooth viscous glaze. Ifthe glaze is too liquid, you just need to add more icing sugar and if it is too thick, youneed to add some more liquid. You may colour and flavour the glaze

10. The sandwiched biscuits should be ready on a cooling rack with a trayunderneath. Pour the glaze over the biscuits. Allow the glaze to harden for somehours. Store in an airtight container

NAPOLITAINS