Arc UNSW Student Cookbook 2014

2014

INTRODUCTION

ENTREES

Welcome

4

Kumar Pereira - Celebrity Judge

6

Kumar Pereira’s Recipe - The One Dish GF DF

8

Pantry Staples for the Student Kitchen

10

Prawn and Mango Vermicelli Salad DF

14

Cheese Balls with Rosemary and Salmon GF

16

Spicy Carrot Almond Soup with Roasted Croutons VEG

18

Cola Chicken Wings DF

MAINS

DESSERTS

DRINKS

20

All Year Round Brown Rice Salad VEG GF DF

22

Mini Lasagnes

24

Bengali Egg Coconut Curry VEG GF

28

Cheap as Chips Vegetarian Pizza VEG

30

Ultimate Tuna Pasta GF

32

Fresh Thai Green Chicken Stir Fry DF

34

Spicy Lentil Stew VEG V GF DF

36

Juicy Cheesy Double Beef Burger

38

Raspberry, White Chocolate and Yoghurt Muffins VEG

42

Biko Filipino Rice Pudding VEG V GF DF

44

Mum’s Self-Saucing Chocolate Pudding VEG

46

Microwave Baked Apples for Two VEG GF

48

Schiacciata con l’uva VEG V DF

50

Green Tea and Red Bean Tiramisu VEG

52

Berry Appeeling Smoothie VEG GF

56

Teh Tarik Malaysian Pulled Tea VEG GF

57

Hot Buble Chocolate VEG

58

Mumma Dhawan’s Masala Chai VEG GF

59

MEET THE COOKBOOK TEAM ACKNOWLEDGEMENTS

60 66

VEG: Vegetarian V: Vegan GF: Gluten Free DF: Dairy Free Always check food labels to make sure the product is gluten/dairy free

4

I T I S W ITH GR EAT P L EAS U R E T H AT I W E LCO M E YO U TO THE 2 01 4 STUD ENT CO O K BO O K “ S I M PLE R E C I PE S TO I MPR ESS ,” OR AS WE H AV E A PT LY R E FE R R E D TO I T “S I M PREC IP ES ”.

THE F E ATUR ED R EC IP ES ST E M FR O M A VA R I E T Y O F I N DI VI D UAL STOR IES , B U T T H E Y A LL S H A R E T H R E E THI N GS: OR IGINAL ITY, S I M PLI C I T Y A N D A BI LI T Y TO E AS ILY IM P R ESS .

WE A RE INC R ED IB LY H O N O U R E D TO H AV E H A D A WON DE R F UL CONTR IB U T I O N T H I S Y E A R FR O M KU M A R PE RE I RA, OF S EAS ON 3 M AST E R C H E F. KU M A R C A M E I N TO GI VE TH E OUR TEAM A V E RY I N S PI R I N G CO O K I N G DE M ONSTR ATION AND W E A R E S O T H A N K FU L FO R H I S GE NER OS ITY.

I T HAS B EEN S UC H A P LE AS U R E WO R K I N G W I T H THE CO OKB OOK TEAM W H O H AV E A LL S E LFLE SS LY VOLU NTEER ED H OUR S O F T H E I R T I M E TO PR O D U C E T H I S H I G H Q UAL ITY P UB L IC AT I O N .

B E S U RE TO C H EC K OUT O U R PA N T RY STA PLE S FO R T H E STU DE NT KITC H EN ON PAG E 10 FE AT U R I N G A S E LE C T I O N OF I NGR ED IENTS WE THI N K YO U S H O U LD N E V E R BE WI THOUT.

I WI S H YOU AL L TH E B E ST I N I M PR E SS I N G T H E WO R LD WI TH T H ES E FANTASTIC R E C I PE S !

AMY E MERSON STU DE NT COOKB OOK CO O R D I N ATO R 2 014

5

6

CELEBRITY JUDGE B O RN I N SRI LANKA, KUMAR STUDI ED T Y P OGRAP H I C D E S I GN AT THE LONDON COLLEGE OF P RI NT I NG. A F T ER WORKI NG I N LONDON HE LI VED I N H ONG KO NG FOR 18 YEARS.

HE LEFT HONG KONG FOR AUSTRALI A I N 1 9 8 8 AND L IVES AND WORKS I N SYDNEY. I N 2011 H E WAS A CO NTESTANT I N MASTERCHEF AUSTRAL I A, S E RI E S 3 W HERE HE MADE I T TO THE TOP 12. I N 2 01 2 H E WAS PA RT OF MASTERCHEF ALLSTARS.

KUMAR PREVI OUSLY WORKED I N PUBL I S H I NG, B E FORE JOI NI NG SYDNEY I NSTI TUTE, TAF E NSW D E S I GN CENTRE, ENMORE WHERE HE WAS S E NI OR HE AD GRAPHI C DESI GN TEACHER UNT I L 2 0 07.

HIS BOOK KUMAR’S FAMI LY COOKBOOK WAS P UBLI SHED BY ALLEN & UNWI N, I N MAY 2 01 3 AND I S AVAI LABLE I N MAJOR BOOKSTORES.

PA LETTEABLES A SET OF SI X I LLUSTRAT E D C ARDS W ITH COOKI NG SUGGESTI ONS WAS PU B L I S H E D IN MARCH 2014 AND I S AVAI LABLE AT S E L E C T E D STORES AND ONLI NE AT WWW.KUMAR P E RE I RA. NE T

7

8

BY KUMAR PEREIRA THIS IS BASED ON SOMETHING MY MUM TAUGHT ME TO COOK WHEN I WAS A STUDENT. IT CAME ABOUT BECAUSE OF THE NEED TO HAVE SOMETHING CHEAP, TASTY, EASY AND NUTRITIOUS. SHE BOUGHT ME A SMALL ELECTRIC RICE COOKER INTO WHICH I WOULD THROW RICE, SEASONINGS, SOMETIMES A PACKET SOUP OR CHOPPED VEGIES AND A CHICKEN BREAST OR LEG OR EVEN SOME FISH. THIS DISH TICKS ALL THE BOXES: CHEAP, NUTRITIOUS, TASTY, EASY AND IMPRESSIVE; IT'S A CHEAT’S PAELLA.

PREP & COOK TIME 45 MINUTES

SERVES 5-6

COST $$$

INGREDIENTS

METHOD

1 cup short or medium rice (uncooked)

1. If using prawns, devein and shell, and reserve the heads and shells. If using chicken, slice thinly.

200ml packet chicken stock or 1 cube/sachet

2. Soak the saffron in 1/4 cup warm chicken stock.

1 bunch parsley, chopped (stalk and leaves)

3. In the frying pan, fry off the prawn shells and heads in a little oil over medium heat until shells turn red, add 1 cup water and the wine and bring to the boil, crushing shells into the liquid. Cook on high for about 2 minutes, remove shells and save liquid.

1 punnet cherry or grape tomatoes, cut in half

4. Wipe out pan, add more oil and fry the slices of chorizo until just crisp and the oil is coloured.

1 cup frozen peas

5. Add the onions to the pan and cook until softened, then add the chicken and cook for a few minutes until chicken is just tender. Remove and then add the prawns to the pan and cook until prawns turn opaque.

1 small brown onion, chopped

1 chorizo sausage per person, peeled and thinly sliced 1 large king prawn per person or 1 cup green prawns AND/OR 1 chicken breast or thigh 1 tbsp paprika powder or smoked paprika 1 red capsicum, sliced thinly 1 pinch saffron strands (optional) 100ml white wine olive oil, salt & pepper

6. Remove prawns and use more oil if needed and then add the rice, and stir through in the oil until rice is coated.

Add the capsicum and prawn liquid, including the soaked saffron, and stock (1 cup rice to 2 1/2 cup of liquid). Add parsley stalks and half the parsley leaves, paprika powder, tomatoes, salt and pepper to taste and cover and cook if using a rice cooker, or bring to boil if using a regular pan, then lower heat and cover and simmer for 15 minutes.

7. Check if rice is cooked. If not give it another 5 minutes, then add the cooked prawns and/or the sliced chicken and the peas, stir through and leave covered for another 5 minutes.

8. Fork through the cooked rice, add a drizzle of olive oil and the remaining chopped parsley. Serve.

9

RY T N FOR PA STUDENT

STAPLE THE S KITCHEN

12

ENTREES

13

14

I A BS O LU T E LY LOV E M Y SUMMER FRUI TS A N D CA N ’ T WA I T TO S E E M A N G O E S H I T T HE SUP ERMA RK ET SHELVES EACH Y E A R . I H A D TO TA K E A SA LA D TO A FRI EN D’ S B B Q A N D WA N T E D TO C R E AT E S O MET HI N G FRESH A N D DI FFEREN T. I T ’ S E ASY, BU T S U PE R TAST Y A N D T HE B O LD FLAVO URS D E FI N I T E LY WO N ’ T D I SA P P O I N T ! -

PREP & COOK TIME 20 MINUTES

A L L I SO N G E R O N I M O

SERVES 4

COST $$$

INGREDIENTS

METHOD

Vermicelli Salad 200g rice vermicelli noodles

1. In a bowl, soak rice vermicelli noodles in lukewarm water until tender. Drain and set aside.

500g cooked prawns, shelled and deveined

2. Combine sauce ingredients in a bowl and mix well (yields about 1/2 cup sauce).

2 ripe mangoes, cut into chunks

3. Add the salad ingredients to a large bowl and mix through. Dress with the chilli-lime sauce.

1/2

bunch fresh mint leaves, loosely torn

4. Garnish with extra peanuts and a few mint leaves. Serve.

1 red bird’s eye chilli, sliced

CHEF’S TIP

1/4

cup unsalted peanuts,finely chopped

1/4

head red cabbage, finely sliced

This recipe is all about the intense variety of flavours, so invest in quality ingredients to really give it the best punch.

Finely chopped peanuts, to serve Chilli-Lime Sauce 4 tbsp lime juice 4 tbsp rice vinegar 1 tsp sesame oil 4 tbsp water 2 tbsp white sugar 1 red bird’s eye chilli, finely chopped 1 spring onion, finely chopped

15

T H I S R E C I PE I S M U C H S I M P LER T HA N I T LO O KS! O N LY R E Q U I R I N G A FE W I N G R E DI EN TS, I T LEN DS I TSELF TO C R E AT I V I T Y A N D A M E N D M E N T – A SI MP LE RECI P E SURE TO I M PR E SS . -

VA N E S SA LO W

PREP & COOK TIME 120 MINUTES

INGREDIENTS 1L milk 1 lemon, juiced Salt, to taste Dried rosemary, or a few sprigs, finely chopped 500g smoked salmon, cut into 2cm strips

CHEF’S TIP When tying cheese, use around 1/4 metre of cheesecloth/muslin. This can be purchased from a fabric store.

SERVES 2

COST $$$

METHOD 1. Slowly heat milk in a large pot over a medium-low heat until just below boiling point, continuously stirring to prevent it from sticking.

2. Remove from stove and add the lemon juice. Stir twice, then let sit for 30 minutes. The milk will separate into curds and whey.

3. Line a strainer with a cheesecloth/muslin and place over a bowl in kitchen sink. Spoon curd mixture from pot into strainer.

4. Gather the corners of the cheesecloth, tie them together so that the curds hang in a ball. Tie this onto a kitchen tap or cupboard handle and suspend over the sink by tying it to the tap. Let it drip for about an hour (be sure to put a bowl below it to catch the whey).

5. Untie and open the cloth and you should have a ball of fresh cheese (also known as farmer’s cheese). Put cheese on chopping board, and spread flat using a spatula. Sprinkle rosemary and salt; fold; then repeat until preferred seasoning.

6. Section the cheese and roll into small balls, about 1 heaped tsp in size.

7. Wrap a strip of salmon around a cheese ball, and pierce with toothpick to hold in place. Repeat with remaining balls of cheese. Serve

16

17

18

I D R E A M T U P T H I S Y U M M Y DI SH RECEN T LY WHEN T RYI N G TO H OST A D I N N E R PA RT Y. I HAVE A LWAYS B EEN VERY PASS I O N AT E A BO U T D I FFEREN T K I N DS O F CA RROT SO UP A N D, FI N A LLY, YO U C A N BE TO O ! -

PREP & COOK TIME 80 MINUTES

SERVES 4

SE R E N A C O AD Y

COST $$$

INGREDIENTS

METHOD

Croutons

1. Rip bread into bite sized pieces and toss with sliced almonds and olive oil in a bowl.

1 Turkish bread roll 1/4

cup chopped almonds

1/2

cup olive oil

Soup 1/2

cup sour cream

1/4

fresh lime

2 tbsp olive oil 1/2

cup almonds

1 medium brown onion, sliced 500g carrots, sliced

2. Spread onto a lined baking tray and put in oven for 5 minutes on 220°C. 3. Combine sour cream, lime and pepper in a bowl. Set aside.

4. Heat olive oil in a large saucepan over medium heat. Add almonds and stir for 5 minutes until brown. Transfer to a plate and set aside.

5. Add onion, carrots, paprika and coriander to the same pan. Stir intermittently on medium heat for 15 minutes until vegetables are tender, add salt and pepper to taste.

6. Increase heat to high and cook for another 5 minutes or until vegetables brown.

2 tsp paprika

7. Stir in water and lentils. Bring to boil then simmer for 10 minutes.

1/2

8. Add the previously prepared almonds to the soup.

tsp ground coriander

Salt and pepper, to taste 5 cups water 425g can lentils, drained

9. Use a hand held mixer or blender to combine ingredients in pan until smooth.

10. Pour into bowls. Add 2 tsp of the sour cream mixture to each bowl and sprinkle croutons on top. Serve.

CHEF’S TIP For a different flavour, or if you don't have any lentils handy, you can always replace the lentils with cannellini beans or chickpeas instead.

19

T H I S R E C I PE C A M E TO M E ON E DAY WHEN I WAS WA N T I N G TO BR A I S E S O M E CHI CK EN WI N GS. FI N DI N G T H E R E WAS N O S U G A R LE F T I N MY HO USE, I N A N ACT O F D E S PE R AT I O N A N D E X T R E ME LA Z I N ESS, I DECI DED TO USE CO LA I N ST E A D. I T TAST E D EVEN B ET T ER! N OW I T ' S O N E O F M Y BE ST D I S H E S TO CO O K FO R MY FRI EN DS. -

MI CH E LLE D I N G

PREP & COOK TIME 60 MINUTES

INGREDIENTS 10 chicken wings 1 shallot, chopped 2cm piece ginger, chopped

SERVES 2-3

COST $$$

METHOD 1. Heat oil in a large wok or non-stick frying pan over medium-high heat. Fry chicken wings, shallots and ginger until wings turn golden yellow.

375ml can cola

2. Reduce to medium heat and pour soy sauce, cola and cooking wine (if using) into pan. Ensure it covers the chicken wings, adding water if needed. Stir.

2tbsp oil

3. Cover pan and increase to high heat. Bring to a boil.

Dash Chinese cooking wine (optional)

4. Reduce heat to low-medium and cook until they become soft and all of the cola is evaporated, about 30-40 minutes.

2 tbsp soy sauce

Sesame seeds, to serve Chopped parsley, to serve

4. Garnish with sesame seeds and parsley. Serve.

CHEF’S TIP If you'd like the chicken wings to be extra sweet, you can add a teaspoon of sugar.

20

21

22

I T H R E W TO G E T H E R T H I S DI SH O N A LA Z Y SAT URDAY AT H O M E W I T H N OT H I N G B UT LEFTOVERS, A SP UR O F C R E AT I V I T Y A N D T H E D E SP ERAT I O N O F N EEDI N G TO FEED S O M E FR I E N DS CO M I N G FO R LUN CH. I T I S SO MET HI N G T H AT M Y FA M I LY A N D FR IEN DS MA K E EVERY N OW A N D T H E N A N D I T R E M I N DS M E O F HOW A LI T T LE CREAT I VI T Y G O E S A LO N G WAY. -

PREP & COOK TIME 20 MINUTES

E LA I N E SO N G

SERVES 2

COST $$$

INGREDIENTS

METHOD

Salad

1. Cook rice according to packet instructions and set aside to cool.

1 cup brown rice, uncooked 1/4

medium carrot, julienned

1/4

medium red capsicum, diced

1/2 cup baby spinach, chopped

Dressing

2. Transfer rice to a large bowl and add remaining salad ingredients. Mix together gently.

3. Put all dressing ingredients into a jar with a lid. Shake to emulsify.

4. Pour dressing over the rice and vegetables and toss thoroughly.

5. Serve as an appetiser or side dish.

2 garlic cloves, minced 1/4

onion, finely grated

1/2

cup orange juice

2 tbsp balsamic vinegar 1 tbsp honey 1/2

cup olive oil

CHEF’S TIP This can be made in big batches and stores really well in an air-tight container in the fridge. Leftovers taste even better the next day. Store salad and dressing separately.

Add dressing just before serving.

Salt and pepper, to taste

23

O N E N I G H T, I WA N T E D S O MET HI N G TO SN ACK O N . I D I D N ’ T H AV E I N G R E D I E N TS FO R DESSERT, SO I LO O K ED U P W H AT I CO U LD D O W I T H MUFFI N PA N S. I CREAT ED A N E W V E R S I O N O F A R E C I PE WI T H WHAT EVER I HA D I N T H E FR I D G E . M Y H O U S E M AT ES WERE SO I MP RESSED T HAT T H E Y BO R R OW E D T H E R E CI P E FO R A DI N N ER PA RT Y! -

E LA I N E CH O N G

PREP & COOK TIME 30 MINUTES

SERVES 12

COST $$$

INGREDIENTS

METHOD

1/2

tsp oil

1. Preheat oven to 180°C and grease a 12-cup muffin tin.

1/2

cup onion, chopped

2. Heat oil in a large frying pan over medium heat and add the onion and garlic. Once softened, add the mince and cook until browned.

2 cloves garlic, chopped 1/2 cup mushrooms, chopped

300g minced beef or pork 300g tomato paste (Bolognese pasta sauce works)

3. Stir in mushrooms, then tomato paste and Italian herbs and bring to a gentle boil. Pour in a small amount of water if it looks a little dry. Reduce heat to low and simmer for 10-15 minutes, add salt and pepper to taste.

4. Remove from heat and set aside.

1 tsp Italian herbs

5. Place 1 wonton wrapper into each greased muffin tin cup, pressing firmly into the bottom and sides.

24 small square wonton wrappers

6. Place half a slice of cheddar in each muffin cup base.

12 slices cheddar cheese

7. Spoon in some of the meat mixture pressing down in each cup. Sprinkle each with mozzarella cheese.

1 cup shredded mozzarella cheese

8. Gently press another wonton wrapper on top of the mozzarella layer.

Salt and pepper, to taste

9. Distribute remaining mince and sprinkle more mozzarella on each muffin cup to create lasagne layers.

CHEF’S TIP This treat is best served when it’s warm as you get melted cheese oozing out as you bite through!

Serve these at dinner parties or just for yourself.

10. Bake for 10 minutes or until cheese has melted and the sides of the wonton wrappers are slightly brown.

11. Let the cups cool and remove from tin.

12. Sprinkle some herbs on top. Serve.

24

25

26

MAINS

27

28

T H I S I S M Y M OT H E R ’ S R E CI P E, A N D I ’ VE WA N T ED TO S E N D I T I N TO T H E ST U D E N T CO O K B O O K SI N CE I WAS I N FI R ST Y E A R ! WA R N I N G : T HE A RO MA O F T HI S B EAUT I FUL D I S H M AY AT T R AC T ST R AN GERS TO YO UR K I TCHEN A N D R E K I N D LE O LD R E LAT I O NSHI P S. -

PREP & COOK TIME 40 MINUTES

SU M AYA M O Z U M D E R

SERVES 2

COST $$$

INGREDIENTS

METHOD

4 eggs

1. Boil eggs for at least 10 minutes, drain and leave to cool.

Peel carefully.

1 1/2 tbsp oil 2 cloves of garlic, crushed 1 small onion, finely chopped

2. Heat oil in a large saucepan on medium-high heat. Fry garlic and onion until slightly brown.

1/2

tsp turmeric powder

3. Add hard-boiled eggs and spices and stir gently until eggs are evenly coated.

1/2

tsp chilli powder

4. Pour in coconut cream. Cover and cook for 1 minute.

1/2

tsp cumin powder

1/2

tsp coriander powder

5. Remove lid and stir in cucumber. Cook until curry starts to boil.

200ml light coconut cream 2 Lebanese cucumbers, peeled, seeded and diagonally chopped

6. Stir in 50 ml of hot water and replace lid. Reduce heat to medium and cook for 3-5 minutes.

7. Remove from heat. Slice or leave eggs whole, season dish with salt and garnish with coriander. Serve with rice.

Salt, to taste Steamed rice

CHEF’S TIP Eggs can be replaced with tofu to create a vegan curry. You can also add other green vegetables such as beans, zucchini, snap peas or broccoli in addition to the cucumber.

29

T H I S I S A BU D G E T, H I PST E R TA K E O N T HE CLASSI C S PI N AC H A N D E G G ‘ FLO R E N T I N E’ P I ZZ A . MY FAT HER HAS A LWAYS U S E D FLAT BR E A D I N ST EA D O F T RA DI T I O N A L D O U G H FO R H O M E - M A D E PI ZZ AS, SO WHY N OT CO N T I N UE T H E T R A D I T I O N AT U N I V E RSI T Y? -

PREP & COOK TIME 30 MINUTES

SERVES 2

B E N JI VE L L A

COST $$$

INGREDIENTS

METHOD

80g passata (tomato puree)

1. Preheat oven to approximately 230°C.

2 large Middle Eastern flatbreads

2. Spread 1-2 tbsp of passata over each flatbread.

150g frozen spinach, defrosted 2 garlic cloves, chopped

3. Hand squeeze spinach to remove excess water. Scatter the spinach on the flatbreads.

4. Divide garlic and mozzarella evenly between each flatbread making a ‘nest’ in the centre.

2 large balls mozzarella, wiped dry and torn

5. Crack an egg into the middle of each.

2 medium eggs

7. Bake for about 7 minutes, or until cheese has melted and the egg is cooked to preference (i.e. runny, soft).

Nutmeg, powdered or grated 1/2

6. Season egg with nutmeg, salt, pepper and basil.

8. Cut into slices, garnish with basil and Parmesan cheese.

bunch of basil, chopped

Shaved Parmesan, to serve

CHEF’S TIP

Salt and pepper, to taste

This meal is great for freezing and taking to uni or work the next day for lunch!

30

31

32

Y E S , T U N A PASTA C A N BE YO UR FA N CY DI SH TO I M PR E SS . E S PE C I A LLY WHEN I T ’ S RI DI CULO USLY H E A LT H Y, TOTA LLY S I LKY A N D REA LLY EASY TO MA K E. -

TAYLO R E GGLE TO N

PREP & COOK TIME 30 MINUTES

SERVES 4

COST $$$

INGREDIENTS

METHOD

300g fettuccine

1. Preheat oven to 200°C.

40g flaked almonds

2. Cook pasta in a large pot of boiling water sprinkled with salt, following packet instructions.

3 cloves garlic, finely chopped 1-2 tbsp olive oil 2 bunches broccolini, stems removed

3. Meanwhile, roast almonds on a lined oven tray for approximately 2 minutes, watching closely as they will burn easily.

4. Remove from oven and cool .

425g canned spring water tuna, drained

5. Fry garlic with 1 tbsp olive oil in a large frying pan on medium-high until golden.

2 handfuls fresh basil, chopped

6. Stir in broccolini, reduce to low-medium heat and cook until softened.

2 handfuls fresh mint, chopped

7. Mix in tuna until warmed through. Add more olive oil, if necessary, to prevent sticking.

1/2

lemon, freshly squeezed

50g Parmesan cheese, freshly grated Black pepper, to taste

CHEF’S TIP

8. Add basil and mint to pan. Stir well and reduce to low heat.

9. Drain pasta and add to tuna mix. Add lemon juice, sprinkle generously with cracked black pepper and toss well. You may like to drizzle it with a little extra olive oil.

10. Serve pasta straight from pan. Garnish with roasted almonds, a few extra sprigs of mint and Parmesan cheese.

This recipe requires multitasking, so having all ingredients chopped and prepared before you start will make it super easy!

33

T H I S I S A FA M I LY R E C I PE T HAT B RI N GS B ACK MEMO RI ES O F G O O D T I M E S W E H A D A RO UN D O UR DI N N ER TA B LE. I T ’ S D E C E PT I V E LY S I M PLE YET P ERFECT FO R I MP RESSI N G FR I E N DS A N D FA M I LY. I T I S A LSO HEA LT HI ER A N D TAST I ER T H A N PR E - M A D E SAU C E S , WI T H P LEN T Y O F RO O M FO R E X PE R I M E N TAT I O N A N D S U B ST I T UT I O N . -

PREP & COOK TIME 60 MINUTES

SERVES 4

F E L I X C E HA K

COST $$$

INGREDIENTS

METHOD

Curry Paste 6-7 large kaffir lime leaves, stems removed 3 large green chillies, deseeded and chopped 1 cup boiling water 1 cup coriander stems and roots, washed and roughly chopped 1 cup fresh basil, washed and stems removed 5-7 large garlic cloves, chopped 3cm piece of galangal 1/2 red onion, chopped 1 tsp ground cardamon 1 tsp ground cumin 1 tsp white pepper 1 tbsp shrimp paste

1. Combine lime leaves, chillies and boiling water in a small bowl with a lid. Cover and leave for 30 minutes while preparing other ingredients.

Stir Fry 2 tbsp vegetable oil 1kg lean chicken, sliced thinly 2 large onions, chopped 400ml coconut milk 1 red capsicum, chopped 1/2 head broccoli, chopped 500g snow peas 1 cup peas Salt, to taste 1 tsp brown sugar Oyster or fish sauce, to taste Long grain rice, to serve

2. Place coriander and basil in a blender or food processor and combine. Add the galangal, onion, garlic and soaked chilli-lime mixture (including water). Blend into thick paste.

3. Add shrimp paste and spices and blend.

4. Heat vegetable oil in a large frying pan or wok over medium-high heat. Fry the onions and brown the chicken until just cooked.

5. Add curry paste to the pan, stirring thoroughly for even distribution. Pour in coconut milk and continue mixing.

6. Gradually add the stir fry vegetables. Bring to a boil, then reduce to a simmer.

7. Taste test the finished curry then add oyster/fish sauce (approximately 1-2 tbsp) and brown sugar to taste. If oyster/fish sauce doesn’t make it salty enough, add salt, sparingly.

8. Serve with rice and garnish with remaining coriander leaves.

CHEF’S TIP Like all stir fries, these ingredients are very flexible.

Chicken can be replaced with other meats or seafood.

Or, if you are vegetarian, leave the meat out and replace shrimp paste with soy bean sauce – it will still taste great!

34

35

OVERA

LL

’ GE S CH O I C E D JU I W NN ER

36

T H I S R E C I PE I S A VA R I AT I O N O N MY MOT HER’ S DI SH O FT E N R E FE R R E D TO AS “T HAT LEN T I L MUCK ”. AS MUCH AS I LOV E I T A N D H OW I T REMI N DS ME O F HO ME, I HAVE M A D E S O M E A LT E R AT I O N S. MUM T HI N KS I ’ M SO GROWN U P, A N D A LL I D I D WAS A DD VEGGI ES. -

PREP & COOK TIME 50 MINUTES

SERVES 8

M I K AE L A L E AC H

COST $$$

INGREDIENTS

METHOD

1 tbsp olive oil 2 large brown onions, chopped

1. Heat oil in a medium saucepan over medium heat. Sauté brown onions, cumin seeds, fennel seeds, garlic, ginger, chilli, salt and pepper. Cook until onions have browned.

1 tbsp cumin seeds

2. Add tomatoes and cook for another 5 minutes.

1 tbsp fennel seeds

3. Mix in lentils, water and tomato paste and cook for 20 minutes, stirring frequently. Add celery.

3 garlic cloves, chopped 1 cm piece ginger, grated 1 tsp chilli, finely chopped

4. Stir in garam masala and lemon juice.

5. Garnish with parsley or coriander and serve over rice.

Salt and pepper, to taste CHEF’S TIP

6 tomatoes, diced 2 cups red lentils, rinsed 3 cups water

This recipe tastes great the next day for lunch. You can also freeze portions and reheat it for a quick, healthy meal.

1 cup tomato paste 1-2 celery stalks, chopped 1 tsp garam masala 1 lemon, juiced Parsley or coriander Brown rice, steamed

37

T H I S R E C I PE WAS C R E AT E D WHEN MY FRI EN DS A N D I N E E D E D A R E A LLY G O O D B URGER TO GI VE US A ST UDY BO OST FO R U PCO M I N G T E STS. I T ’ S B EST TO MA K E T HE PAT T I E S A FE W DAYS I N A DVA N CE A N D STO RE T HEM I N YO U R FR E E Z E R TO W H I P U P A Q UI CK A N D DELI CI O US M E A L. -

ORIANA ZHANG

PREP & COOK TIME 60 MINUTES

SERVES 3

COST $$$

INGREDIENTS

METHOD

800g ground beef

1. Place ground beef, garlic, all-purpose seasoning salt, ground black pepper, canola oil and egg in a large mixing bowl and combine well.

3 cloves garlic, chopped 3 tbsp all-purpose seasoning salt 1 tbsp ground black pepper 3 tbsp canola oil 1 egg 120g shredded mozzarella cheese 2 medium onions, sliced 2 tbsp honey BBQ sauce, extra to serve 1/4

tsp salt

3 wholemeal hamburger buns 3 large slices cheddar cheese 1 large tomato, sliced

2. Divide mixture into six even portions and roll into balls.

3. Flatten each portion into a round disc and place approximately 20g of mozzarella cheese in centre.

4. Form a patty around the cheese and flatten. Set aside.

5. Drizzle some oil on a medium, non-stick frying pan and fry onions with salt and honey BBQ sauce on mediumhigh heat for 10 minutes or until onions caramelise. They should be translucent and golden brown.

6. Transfer the caramelised onions into a bowl. Set aside.

7. Place each patty in frying pan and cook each side for 4-5 minutes.

8. Assemble in the following order: bottom layer of bun, caramelised onions, patty #1, sliced tomato, cheese, patty #2, honey BBQ sauce and garlic chilli sauce, baby spinach, top layer of bun.

9. Serve alone or with oven-roasted fries.

150g baby spinach CHEF’S TIP

Garlic chilli sauce

Have fun mixing up the ingredients. For example, you can substitute the beef with ground lamb mince or add sliced avocado and crispy bacon.

38

39

40

DESSERTS

41

42

I LE A R N T T H I S R E C I PE FRO M A FRI EN D A B O UT 10 Y E A R S AG O, BU T I ’ V E N E V ER B EEN Q UI T E SURE I F I ’ VE R E M E M BE R E D I T CO R R E CT LY. OVER T HE YEA RS I S E E M TO H AV E PE R FE C T ED T HE RECI P E A N D MY VERSI O N H AS A LWAYS BE E N Q U I T E T HE CROWD P LEASER. -

A MY E ME R S O N

PREP & COOK TIME 30 MINUTES

SERVES 12

COST $$$

INGREDIENTS

METHOD

1 3/4 cups self-raising flour

1. Preheat the oven to 200°C.

1/2

cup brown sugar

1/4

cup skim milk powder

2. Place self-raising flour, brown sugar and skim milk powder into a large mixing bowl and mix together.

1 egg 1/2 cup flavoured or plain yoghurt 1/2

cup orange or apple juice 150g white chocolate, roughly chopped 1 cup frozen raspberries

CHEF’S TIP You can substitute the raspberries and white chocolate for other great combinations such as caramel and milk chocolate (use jersey caramels as they will be delicious when they ooze) or banana and chocolate.

The options are limitless!

3. Make a well in the middle of the dry ingredients, and crack the egg into it, followed by the yoghurt and juice.

Mix well.

4. Once mixed together, stir in the raspberries and most of the white chocolate. The mixture should be slightly runny. Use the leftover white chocolate to place on top of each muffin.

5. Grease a muffin/cupcake pan and place the mixture into each mould, filling about 3/4 full.

6. Place in the oven and bake for 15-20 minutes or until golden brown and a thin knife comes out clean.

7. Transfer to a wire rack and let cool for 5-10 minutes and serve warm, or keep in an airtight container at room temperature for 3-4 days.

43

I A M A N AU ST R A LI A N - BO R N FI LI P I N O A N D T HI S I S M Y M U M ’ S R E C I PE . W H E N E V ER I CRAVE FI LO FO O D I LI K E TO W H I P T H I S U P! I F YO U LOVE ST I CKY RI CE, YO U ’ LL LOV E T H I S . T H I S S I MP LE A N D TAST Y DI SH I S G R E AT FO R D E SS E RT O R A FT ERN O O N T EA .

-

ZYR A H JA N E BE R N A R DI N O

PREP & COOK TIME 50 MINUTES

SERVES 8

COST $$$

INGREDIENTS

METHOD

2 cups coconut cream

1. Boil coconut cream in a medium-sized saucepan on medium heat.

Base

2. Cook cream, stirring occasionally, for approximately 30 minutes, until it curdles and separates into brown crumbs and oil called latik.

2 cups sticky (glutinous) rice 800ml coconut milk 1 1/2 cups brown sugar Banana leaves (optional)

CHEF’S TIP You can refrigerate leftovers and keep for 3-4 days. It's great to have ready for when friends visit!

3. Meanwhile, cook the sticky rice according to directions on packet.

4. In another pan, dissolve the sugar in coconut milk over low-medium heat in a wok or medium saucepan. Stir to even thickness.

5. Add cooked sticky rice to the sauce.

6. Fold the rice until sauce has evaporated. It should become difficult to stir, with mixture sticking to the spoon.

7. Transfer to a serving container, lined with optional banana leaves for decoration.

8. Top with latik. Serve at room temperature.

44

45

46

G R OW I N G U P, T H I S R E C I PE WAS A ‘ SP ECI A L O CCASI O N ’ STA PLE I N O U R H O U S E . I T’ S SO MET HI N G MY B ROT HERS A N D I A LWAYS R E Q U E ST WHEN WE’ RE B ACK HO ME FO R A V I S I T, O FT E N ACCOMPA N I ED BY T HE I N EVI TA B LE BI C K E R I N G OV E R W H O G ETS T HE LAST DRO P S O F SAUCE D R I BBLE D O N TO O U R PLAT E. -

PREP & COOK TIME 50 MINUTES

E M I LY HAWO R T H

SERVES 4

COST $$$

INGREDIENTS

METHOD

Base

1. Preheat oven to 180°C.

1/2

cup self-raising flour

2. Grease a deep casserole dish.

1/3

cup white sugar

3. Combine base ingredients in a medium bowl then pour into greased dish.

2 tbsp cocoa 1/4

cup milk

1 tbsp butter, melted 1 tsp vanilla essence 1/4

cup nuts, chopped (optional)

4. In a small bowl, combine sugar, cocoa and water to make sauce.

5. Carefully pour sauce over pudding base.

6. Bake for 30-40 minutes.

7. Remove from oven and serve with ice cream and berries.

Sauce 1/2

1 tbsp cocoa 3/4

CHEF’S TIP

cup brown sugar cup boiling water

This recipe can easily be doubled or tripled for large gatherings, same for the sauce if you prefer more liquid.

To serve 2 cups ice cream 1 cup raspberries 1 cup blueberries

47

W H E N FR I E N DS AS K M E W HAT ’ S FO R DESSERT I LOVE S E E I N G T H E I R FAC E S W H E N I T ELL T HEM T HAT I ’ M JUST G O I N G T H R OW A N A PPLE I N T HE MI CROWAVE. B UT, BE T T E R T H A N T H AT I S T H E EX P RESSI O N O N T HEI R FACES W H E N T H E Y S E E W H AT CO MES O UT !

-

U R VAS H I AGA R WA L

PREP & COOK TIME 30 MINUTES

SERVES 2

INGREDIENTS

METHOD

1-2 tbsp apple juice

1.

1 tbsp raisins

COST $$$

Heat apple juice in a glass in the microwave for 20 seconds on high.

2. Place raisins in the heated apple juice and let soak for 10-15 minutes.

2 large Pink Lady apples, washed and dried thoroughly

3. Core the apples leaving bottoms intact.

1 tbsp mixed spices

4. Combine spices and nuts.

1 tbsp walnuts or pecans, roughly chopped

5. Drain the raisins, keeping the reserve juice and combine with spices and nuts.

1 tsp brown sugar

6. Fill apple cavities with mixture and place in a bowl.

1 tsp cinnamon

7.

1 tsp nutmeg

Drizzle reserve apple juice in and on sides of apples.

Alternatively, maple syrup can be used for this step.

8. Sprinkle with brown sugar.

Serve 1/2

cup maple syrup

2 scoops ice cream

9. Cover and microwave each apple for 3 minutes or until tender. Keep an eye on the microwave so that you can take it out when ready.

10. Serve with ice cream and drizzle with maple syrup.

CHEF’S TIP For extra sweetness replace half of the nuts with caramel chips.

48

49

50

S C H I ACC I ATA CO N L' U VA I S A T YP I CA L FLO REN T I N E D E SS E RT O F AU T U M N , I N PA RT I CULA R, I T I S CO MMO N LY M A D E I N T H E C H I A N T I R EGI O N O F T USCA N Y. I T I S A DI SH C LOS E LY R E LAT E D TO T HE HA RVEST P ERI O D A N D O N E E N J OY E D BY M A N Y. -

PREP & COOK TIME 180 MINUTES

MA N U E L A C AL L AR I

SERVES 4

COST $$$

INGREDIENTS

METHOD

500g plain flour

1.

1 tsp dried yeast

2. Place flour in a large bowl and form a well in the middle.

1 tbsp warm water

3. In a separate bowl, mix the dried yeast and warm water, then pour this into the well.

Extra water for dough, as required

Preheat oven to 180°c.

1 cup olive oil

4. Knead dough, adding additional water until consistency is elastic and firm.

4 tbsp rosemary, leaves divided

5. Cover with a tea towel and leave dough to rise for 1 hour at room temperature.

500g black (or red) grapes, washed and drained

6. In a medium fry pan combine olive oil and rosemary.

Cook on low-medium heat for 3-5 minutes before setting aside to cool.

4 tbsp white sugar

CHEF’S TIP Be sure to invest in good quality grapes. The best kinds are small, dark and juicy. Just be sure they have an intense flavour and are not too watery.

7.

Grease baking tray with a small amount of cooked oil.

8. Work 3 tbsp sugar, oil and half of the grapes into the dough. Knead until consistency becomes sticky.

9. Place dough onto greased tray, stretching it across the pan.

10. Top with remaining grapes and leave to rise for another hour.

11. Sprinkle with remaining sugar and garnish with rosemary.

12. Bake for 30 minutes at 180°C. 13. Cut into quarters and serve.

51

T H E FLAVO U R S I N T H I S D I SH WERE I N SP I RED BY A G R E E N T E A A N D R E D BE A N I CE CREA M I T RI ED O N CE T H AT TOTA LLY BLE W M Y MI N D! I FI N D GREEN T EA R E A LLY BI T T E R BU T W I T H R ED B EA N S I T ' S WO N DERFUL. I R E C E N T LY PR E S E N T E D T HI S DI SH AS A T I RA MI SU TO M Y FA M I LY W I T H T H E H O PE S O F SHA RI N G T HI S MI N DBLOW I N G Y E T WA R M A N D FUZZ Y SEN SAT I O N . T HEY ADORED IT! -

SYLV I A N TRAN

PREP & COOK TIME 30 MINUTES

SERVES 5-6

COST $$$

INGREDIENTS

METHOD

15g green tea powder (matcha), plus a small amount for decorating

1. To make green tea sauce, combine green tea powder and 30g of sugar in a bowl.

120g sugar 100ml hot water 100g red beans 4 eggs, separated 500g mascarpone cheese 200g thick whipping cream 210g Madeira or sponge cake, cut into finger-sized strips

CHEF’S TIP If you’re feeling creative, you can cut up some shapes out of foil (I like to use love hearts), and place on tiramisu before sprinkling the green tea powder. Remove the shapes when you finish sprinkling for some edible artwork!

2. Slowly pour in hot water, stirring thoroughly until dissolved. Set aside to cool.

3. Pour beans into a medium sized pot and cover with water. Bring to boil then reduce to low heat and simmer until beans are soft and most of the water is absorbed.

Set aside to cool. (A small amount of sugar can be added here to sweeten mixture, if desired.)

4. Cream egg yolks with 60g of sugar in a bowl until mixture is pale and thick. Mix in mascarpone cheese.

5. In a separate bowl, with an electric beater or hand whisker, whisk egg whites and remaining sugar until mixture is light and fluffy and forms soft peaks.

6. In another bowl, whisk cream until it thickens and forms stiff peaks.

7. Gently fold egg mixtures with cream until combined.

Fold slowly to keep air bubbles.

8. In a small ramekin or glass, place a base layer of cake and evenly spread some green tea sauce on top.

9. Spread a layer of red bean paste over sauce.

10. Pour a layer of mascarpone mixture on top and smooth the surface.

11. Repeat steps 8-10 in another four to five cups or until all remaining ingredients are used.

12. Cover and refrigerate overnight if time permits or serve immediately.

13. Sprinkle each tiramisu with green tea powder and serve.

52

53

54

DRINKS

55

I D O N ’ T T HI N K YO UR TAST E B UDS HAVE TO S U FFER WHEN YO U’ RE T RYI N G TO STAY FI T, SO I CA ME UP WI T H SO MET HI N G T H AT WAS HEA LT HY A N D TAST Y! I O FFE R MY FRI EN DS A N D FA MI LY T HI S R E C I PE AS A REWA RD FO R GO I N G TO T HE GY M. -

SAM D AV I D HAR R I S

SERVES 1

COST $$$

INGREDIENTS 1 1/2 cups coconut water 50g blueberries (frozen or fresh) 1/2

ripe banana (frozen or fresh)

5 whole almonds 1 tbsp honey Ice cubes (optional)

METHOD 1. Add ingredients to a blender. If using fresh fruit, add several ice cubes.

2. Pulse until thoroughly combined.

3. Pour into a glass and leave for 20 seconds to smooth out and thicken. Serve.

THI S I S A TR AD ITIONAL M A LAYS I A N D R I N K M Y DAD WOUL D M AKE FO R O U R FA M I LY. I T ’S HOT AND SWEET, A N D FU N TO WATC H BE I NG M AD E. -

SARA H F E R N A N D E S

SERVES 1

COST $$$

INGREDIENTS 1 1/2 tbsp black tea powder or 1 tea bag 1 tbsp sweetened condensed milk 2 tbsp evaporated milk 200ml boiling water

METHOD 1. Steep tea in boiling water for approximately 5 minutes.

2. Mix in condensed and evaporated milk.

3. Using two large mugs, carefully pour tea back and forth until it develops a foam on top. Pour from as high as possible to get the most bubbles.

4. Pour tea into a preheated mug to serve.

O N E CO L D CHRI ST MAS N I GHT, A HOT C H O CO LAT E SEEMED T HE P ERFECT I DEA . I S E A R C H E D MY PA N T RY A N D T HREE B UB LÉ C H R I ST M AS SO N GS LAT ER I HA D T HE DRI N K FR O M H EAVEN . -

SERVES 1

K AJO L M O O PA N A R COST $$$

INGREDIENTS 125ml milk 2 tsp icing sugar, heaped 2 tsp chocolate powder 3 squares of dark chocolate 1 tsp cinnamon 1/2

tsp Nutella

3 tsp double cream Marshmallows to serve (optional)

METHOD 1. Pour milk into a small saucepan and warm over a low-medium heat. Be careful not to boil.

2. Add icing sugar, chocolate powder, dark chocolate, cinnamon and Nutella. Stir until chocolate has melted and ingredients are well combined.

3. Mix in cream until consistency is thick and silky.

4. Pour mixture into a mug and top with marshmallows and shaved chocolate.

Serve.

MU M U S ED TO M AKE T H I S FO R M E W H E N I WAS COL D, NOW I MA K E I T FO R H E R BE C AUS E S H E'S OL D ! -

SERVES 2

A N U J D H AWA N

COST $$$

INGREDIENTS 2 cups cold tap water 1 tsp sugar 1/2

tsp freshly grated ginger

2 tsp black tea leaves 1 green cardamon pod, slightly crushed between fingers Pinch ground black pepper 1 clove Milk

METHOD 1. In a small saucepan, bring water, sugar and ginger to the boil.

2. Add tea leaves, black pepper, clove and cardamon pod and boil for 2 minutes.

3. Add milk until mixture achieves a caramel colour. Adjust amount of milk to preferred taste. Bring back to the boil.

4. Once mixture starts boiling, remove from heat. Allow to settle, then return saucepan to the heat to boil. Repeat this process 2-4 times.

5. Use a fine strainer to pour into cups. Serve.

JULIA VAN VUUREN G R A PH IC D E S IG N E R A N D IL L U ST R ATO R "W H E N N E E D I N G A BR E A K FR O M U N I , I LOV E TO BA K E A N D TO S H A R E M Y CO O K I N G W I T H M Y FR I E N DS "

AMY EMERSON

PARIS BETHEL

COOKBO O K C O O RD I NATO R

GRA P HI C DES I GNER

"W H E N EV ER I COOK I

"T HE K EY TO A N Y

ALWAYS S EEM TO M AKE

K I TCHEN I S O LI VE O I L

THE B I G GEST M ESS , AND I

A N D GA RLI C; I T SMELLS

N E VE R LIKE TO C L EAN I T

GREAT A N D TAST ES EVEN

UP M YS EL F "

B ET T ER"

60

CHRISTINE AI FO O D PHO TO G R A PH E R "I ’ M A LWAYS T H E O N E AT T H E TA BLE T H AT H O LDS E V E RYO N E U P BE C AU S E I SAY "WA I T A M I N I N E E D TO I N STAG R A M T H I S "

HANNAH VAN DER VELDEN

MADDY SMITH

I L L USTRATO R

P HOTOGRA P HER

"FOOD H AS ALWAYS

"WHEN EVER I CO O K ,

BRO UGH T M Y FAM ILY

MY P UP PY I S A LWAYS

TOG ETH ER . ON S UNDAY

WI LLI N G TO HELP

NI G H TS WE ALWAYS

VACUUM T HE FLO O R"

M AKE M EATB AL L S TOGETH ER "

GEORGIA WILSON FO O D ST Y L IST "W H E N I G O TO BE D E AC H N I G H T, I D R E A M OF W H AT I ' M G O I N G TO H AV E FO R BR E A K FAST THE NEXT MORNING"

EMILY HAWORTH

ZINTHI OO

ED I TO R

S P ONS ORS HI P

" I WAS A F USSY

"I LOVE TO USE A LOT

E AT ER GR OWING UP. I

O F SA LT WHEN CO O K I N G,

ONLY STARTED COOKI N G

SO MET I MES I FEEL B A D

TO TR IC K P EOP L E

FO R T HE P ERSO N WHO

I N TO EATING TH E

HAS TO EAT WHAT

FOODS I L IKED "

I CO O K "

61

Wasting food wastes the energy, water and natural resources used to grow, package, transport and market that food.

Sad, isn’t it?

Sadder still, most of it could have been eaten.

Reduce the amount of food you waste by shopping to a list and buying only what you need.

lovefoodhatewaste.nsw.gov.au Waste less food, save money and our environment

62

KNOW YOUR WASTE SERVICES ILLEGAL DUMPING

RECYCLE RIGHT Recycle these:

Placing rubbish outside your residence is dumping and illegal.

Offenders may incur on-the-spot fines ranging from $750 up to $1,000 for individuals.

clear, brown and green glass bottles and jars aerosols, aluminium and steel cans

FREE COLLECTION SERVICES milk and juice cartons

PLASTIC BAGS

NO

Council offers 4 FREE clean-up services per year plastic bottles and containers

• 2 Scheduled clean-up services • 2 On-call clean-up services

paper andcardboard

RUBBISH BIN

e-WASTE

Recyle your mobile, television and computer waste at • food stained paper and cardboard • ceramics and drinking glass • clothing or textiles • broken glass • food scraps • other non recyclable waste • plastic bags, cling film and plastic wrappers

Randwick Recycling Centre 72 Perry Street Matraville NSW 2036 Mon-Fri 6am-3pm, Sat - 8am -11am

For more info www.randwick.nsw.gov.au 63 or download theFREE App: myRANDWICK

e-WASTE e-WASTE

MAMAK VILLAGE UNSW

Open 7 Days 8am-10pm

1 High St UNSW Gate 2 (Terraces) Catering is welcome for functions

Authentic Malaysian Cuisine

THE 2015 STUDENT COOKBOOK WANTS YOUR SUBMISSIONS! If you have an interesting recipe you’d like to share with everyone, fill in the online form at arc.unsw.edu.au/cookbook

WANT TO BE PART OF THE 2015 COOKBOOK TEAM? Coordinator and volunteer positions open S2W12.

Keep your eyes on the Arc Jobs page, or email cookbook@arc.unsw.edu.au for more info.

PRESENTED BY

Arc @ UNSW Limited arc.unsw.edu.au

SPONSORED BY

ACKNOWLEDGEMENTS Kumar Pereira Celebrity Judge kumarpereira.net

SPECIAL THANKS Jeeves Verma Student Development Coordinator randwick.nsw.gov.au

James Yau Deputy Director of Student Services Caroline Page Marketing and Publications Manager

MAMAK VILLAGEUNSW

Tenancy 1, Gate 2 university terraces on High st. Kensington

Ryan Carceller Senior Graphic Designer

mamakvillage.com.au

Lyndal Wilson Marketing Coordinator Nancy Chung Sponsorship & Advertising Manager Sharon Ly Sponsorship & Advertising Intern

Devon CafĂŠ

PERSONAL THANKS Eric Souksai, Scarlett Ha, Shreosi Deb, Penelope Benton, Ramesh Nithiyendran, Mia Fukuyama, Ben Gleeson, Tom Bell, Jessica Bartholomew, Joshua Atkinson, Pamela Lapi, Pauline Emerson, Grahame Emerson

66