Fairwater Foodie Cookbook

FAIRWATER FOODIES

CO O K BO O K

RECIPES FROM OUR FAIRWATER RESIDENTS

ACKNOWLEDGEMENTS Photography Joshua Morris Joey Clarke Damon Amb Content Billy Cotsis, Fairwater residents Copy editing Jennifer Richards Food styling Charity Spalding from accessiblenutrition.com.au Editorial team Billy Cotsis, Raymond Baksmati, Emma McGill, Lisa Perkins, Rebecca Perkins, Alicia Martinez Special Thanks Elizabeth Wong, Vera Jin, Claire Palmer, Fairwater Team B

CONTENTS Message from the Fairwater Development Director

The best things in life are best shared

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4

Pani Puri (Water Balls)

by Rekha Bhardwaj

Shandong Beef

by Nicole Yee 26 Vadapau (Indian Burger)

by Dhara Shah

RECIPES Chicken Biryani with Tuna Fishcake

by Feroza Bilkis Christmas Pudding and Custard

by Robyn and Bill Palmer

Khaman

by Payal Shah

6 8

24

Chicken Drumsticks

28 30

by Raga Ginjupally

32

Vegetable Rice with Raita (Yoghurt)

by Sanjeeta Aggarwal

34

Malaysian Chicken Curry

by Felix Lim

10

Spring Rolls (Vegetarian)

by Shuxia Xu

Dhokla (Gujarati Breakfast)

by Prashi Patel 36

12

Macaroni Pasta with Vegetables

by Nooria Latif

Goan Spicy Prawn Curry

by Rohit Shirodkar

38

14

Mild Chicken Curry and Rice

by Tahina Ahmed

40

Easy Asian Noodles

by the Crider Family, Allysa, Kevin, Debbie

16

Moroccan Lamb Stew

by Nima Banga

18

Sweet Delight (Fruit Custard)

by Ojasvi Sharma

20

Urban Tadka Platter (Dabeli)

by Rekha Bhardwaj

22

Moussaka

by Eleni Aslanidis

Boerewors

by Patricia Macombo

Saffron Potato Rice

42 44

by Zaw Mine from Two by Four CafĂŠ

46

Leaving a Legacy

48

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Message from the Fairwater Development Director A COMMUNITY OF MANY FLAVOURS There are few things in life that can bring us together, or inspire as much passion, as food.

There’s really no substitute for the sense of pride and achievement that comes from putting something delicious on the table that the family can’t wait to devour.

For me, one of the best parts of living in a multicultural city like Sydney is the discovery of new and amazing dishes from different parts of the world. Here at Fairwater, we have residents with a diverse range of backgrounds, reflecting the modern face and flavours of Australia. In celebration of its vibrant community, we asked Fairwater residents to submit their favourite recipes for the book you now hold in your hands Fairwater Foodies in July.

Showcasing the diversity and good taste of this close-knit community, Fairwater Foodies in July is full of the dishes that regularly bring our residents together at community events. We hope it inspires you to get together with your friends and cook up a storm.

Enjoy!

RAYMOND BAKSMATI Development Director Frasers Property Australia

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The best things in life are best shared WITH A RICH BLEND OF CULTURES, A MIX OF YOUNGER AND ESTABLISHED FAMILIES AND SURROUNDED BY A REGION THAT IS KNOWN FOR RESTAURANTS AND CAFES, FAIRWATER IS YET ANOTHER PLACE WITH FOOD AT THE HEART OF THE COMMUNITY. The success of the 2017 and 2018 Foodies in July events, where residents cooked and contributed their own recipes for their neighbours to share, was always going to lead to a cookbook that could capture the food, culture and recipes shared in our community.

On 31 July 2018, we invited the community to attend a Foodies in July event at the Fairwater Sales and Display Centre, with over 70 participating families. Each participant who brought in a dish told us what it meant to them, the ingredients that made it yummy and how they made the meal. Residents also entered their recipes into the “Most Awesome Dish” competition and the “Best Kids Meal.” Both of those winning recipes are included in the book.

“Most Awesome Dish” was won by Nicole Yee and the “Best Kids Meal” was won by the Crider Family. A special mention should be made of the excellent Sweet Delight made by Ojasvi Sharma, as well as the multiple contributions of Rekha Bhardwaj and Feroza Bilkis.

Adding to what became a night of fun and celebration, the evening featured Funktolia, a band that includes one of the residents.

We captured the event in pictures taken by a professional photographer and recipes provided by residents. Twenty-two of those are included in the cookbook.

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What you will find in this first ever Fairwater Community Cookbook is the caring and sharing ethos at the very heart of our residents and our onsite café, Two by Four.

We hope you enjoy replicating these delicious family recipes. Each recipe has a special meaning for our residents who have lovingly contributed to Fairwater Foodies. Perhaps it is a healthy meal or a family tradition. Whatever it may be, we hope the tradition of foodies is long-continued at Fairwater, as food always tastes better when shared.

New residents, we also welcome you to send in your most treasured recipes that can be shared with your Fairwater community.

All the recipes are unaltered and have been included as presented to us, be it the incredible Christmas pudding that dates back to the First Fleet to the delicious Moroccan lamb stew served with couscous.

Finally, the work of Jennifer Richards and Charity Spalding to help with styling and proof reading the book is well appreciated, thank you.

We hope you have as much fun as we did at our Foodies in July event as you replicate each of these recipes!

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Chicken Biryani with Tuna Fishcake

by Feroza Bilkis This dish is divided into two components and we start with Tuna Fishcake

“This recipe is a combination of taste, nutrition, flavour and low calories. The dish is suitable for all age groups and can be prepared in a manageable amount of time. I have served this dish at casual get-togethers as well as big parties and received compliments from guests with diverse backgrounds.

It is very close to my heart because this is the first dish I learnt to make after moving to Australia.”

INGREDIENTS

METHOD

Tuna Fishcake 2 cans tuna chunks 2 potatoes 2 eggs 1 onion, chopped 2 green chillies, chopped coriander leaves, chopped 1 teaspoon ginger powder 1 teaspoon coriander powder ½ teaspoon cumin powder 1 ½ teaspoons salt ½ teaspoon chilli powder additional egg (optional) breadcrumbs 1 ½ cup oil

Tuna Fishcake 1. Drain water from tuna chunks.

2. Boil potatoes and mash.

3. Mix tuna, potatoes, eggs, onion, green chillies, coriander leaves, ginger powder, coriander powder, cumin powder, salt and chilli powder.

4. S hape the fish cakes and coat them with additional egg (optional) & breadcrumbs.

5. Heat oil in a frying pan to medium heat.

6. F ry the fish cakes until golden brown.

7. Serve warm with sauce.

Chicken Biryani 2 whole chickens 2 tablespoons ginger paste ½ tablespoon garlic paste ¼ teaspoon ground nutmeg 1/8 teaspoon ground mace ½ teaspoon ground cinnamon ¼ teaspoon ground cardamom 2 pieces ground clove 1 tablespoon salt ½ tablespoon sugar ½ cup yoghurt potatoes ¼ teaspoon yellow food colouring salt, additional 2 onions, chopped 500g basmati rice 2 bay leaves 1 cinnamon stick 1 ½ cup oil 10-12 sultanas 2 green chilli, chopped 1 tablespoon keora water

Chicken Biryani 1. Cut each whole chicken into eight pieces.

2. Marinate chicken pieces with ginger, garlic, nutmeg, mace, cinnamon, cardamom, cloves, salt, sugar & yoghurt and place in fridge for two hours.

3. Fry potatoes with yellow food colouring and salt.

4. Fry onion lightly then add chicken and fry for five minutes.

5. Add two cups of water with the chicken and boil, add more water if needed.

6. Wash rice and drain.

7. H eat oil in a saucepan to medium heat.

8. Add rice, bay leaves, cinnamon stick and salt in the saucepan and fry for five minutes.

9. Add water, sultanas and green chilli into the rice mixture and boil.

10. D rain extra water if there is any.

11. M ix chicken, potatoes and Keora water with rice.

12. Simmer on low heat for 10 minutes.

13. Add fried onion and boiled egg to serve.

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Christmas Pudding and Custard

by Robyn and Bill Palmer

“This recipe has been in my family since the First Fleet and has been passed down by each generation, ensuring that it is special to our family.�

INGREDIENTS

METHOD

1kg mixed fruit

1. P ut all fruit in large bowl and put flour on top. Add breadcrumbs and mix well.

250g plain flour 250g breadcrumbs

2. In big boiler full of water, put meta dish in bottom. Bring to the boil.

500g butter

3. Cream butter and sugar. Add well-beaten eggs and brandy mix.

500g brown sugar

4. Add nutmeg, mixed spice and bicarb soda. Mix well.

9 eggs 4-6 tablespoons whiskey/rum/ brandy 2 teaspoons ground nutmeg 2 teaspoons mixed spice 1 teaspoon bicarb soda 250g almonds, slivered salt

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5. P ut into a well-buttered/floured pudding cloth and tie firmly.

Cook for six hours, then serve with custard.

Malaysian Chicken Curry

by Felix Lim

“Malaysian Curry is a dish that is enjoyed by all races in Malaysia and is cooked with a mix of traditional Malaysian herbs and spices.�

INGREDIENTS

METHOD

7 shallots

1. Blend (or crush) shallots, garlic, ginger and fresh chillies until fine.

1 full garlic

2. Mix curry powder and chilli powder (optional, for extra spice).

4cm ginger 10 fresh chillies curry powder, to taste chilli powder, to taste oil curry leaf salt & sugar, to taste chicken 250ml coconut milk salt & sugar to taste

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3. Heat oil to medium. Fry the blended ingredients until fragrant.

4. Add in the curry and chilli mix and curry leaf, fry for another minute.

5. Add chicken and fry until fragrant.

6. Add in one cup of water and simmer for 25 minutes.

7. Add in coconut milk, salt & sugar to taste, simmer for another 10 minutes.

Spring Rolls (Vegetarian)

by Shuxia Xu

“Spring rolls are popular in China and this is the same in Australia. This dish consists of vegetables, which again is common on a Chinese dinner table.”

INGREDIENTS

METHOD

20 pieces spring roll wrappers (can be purchased from chinese supermarket)

1. C ut Chinese Cabbage into small pieces, then marinate with salt for around 7 minutes until the water comes out. Squeeze the water out of marinated cabbage piece and put in a deep bowl.

¼ chinese cabbage

2. Slice carrots in to tiny pieces.

5 oyster mushrooms

3. C ut mushrooms into small pieces and squeeze water out.

Put small amount of oyster oil and mix well.

1 carrot 2 eggs 2 teaspoons salt 1 tablespoon oyster oil 1 teaspoon sesame oil 1 teaspoon five spice powder

4. Break two eggs into a bowl and stir until the egg-white and eggyolk mixed evenly. Fry the egg in a pan and cut the fried eggs into very small pieces.

5. M ixed egg pieces, cabbage pieces, mushroom pieces and carrot pieces with appropriate amount of sesame oil, salt, chicken essence and five spice powder.

6. Place one wrapper on the counter with a point facing toward you, so the wrapper looks diamond-shaped, not square. Place a small amount of filling, about 1/4 cup, about 1/3 of the way up on the wrapper. Roll the wrapper tightly, tucking in the sides, to form a narrow-finished roll about 1/2 to 2/3 inch in diameter. Seal the roll by brushing the triangle end flap with sealer for about the last 1-1/2 to 2 inches. Keep finished rolls under a damp towel or a couple of damp paper towels.

7. D eep fry the finished rolls until turned golden on surface and absorb the extra oil with paper towels.

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8. The Chinese spring rolls are ready to serve.

Macaroni Pasta with Vegetables

by Nooria Latif

“People love pasta and in Afghanistan it is a regular dish.

In Afghanistan, the pasta is usually made by hand. All of the ingredients are original and it is a dish that can be shared!�

INGREDIENTS

METHOD

2 dinner spoons of tomato paste

1. Fry together the first three ingredients.

2 teaspoons of garlic

2. A dd two cups of water, the mixed vegetables and the pasta sauce.

Make sure that you stir the ingredients and pasta sauce.

Allow to simmer for 15 minutes.

small amount of mixed vegetables including carrots, green peas, onions 2 food spoons of pasta sauce which consists of tomato paste, red onion and vegetable oil to taste macaroni pasta

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3. Boil pasta in water for 15 minutes. Drain the water once soft.

4. Mix pasta with vegetable mix and serve.

Easy Asian Noodles

by Crider Family, Allysa, Kevin, Debbie

“We have grown up with noodles. They are in every Asian kitchen due to their versatility and easiness to cook. This is one of the first dishes that I learned from Mum and have now passed it on to the kids. It’s easy, tasty and everyone loves it.”

INGREDIENTS

METHOD

rice bran/vegetable oil (as needed)

1. H eat wok with oil and cook chicken mince. You can add soy sauce and pepper now if you wish. Remove from wok & set aside.

250-300 grams of chicken mince 3 eggs - whisked 4-5 garlic cloves, sliced thinly 2 cups of veggies - you can use broccoli, carrots (julienne), cabbage, bok choy or whatever you want to use 1 packet of asian noodles hokkien, egg or rice noodles (prepare as per packet instructions) soy sauce pepper fish sauce

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2. A dd little oil to pan & stir fry whisked eggs. Remove and set aside.

3. A dd garlic to pan & stir fry with the vegetables for two minutes or until the vegetables are starting to soften up.

4. T hen add the noodles along with soy sauce, fish sauce & pepper.

5. Give it a good stir then add to wok your chicken & eggs.

6. Stir all the ingredients until everything is well combined.

Add more soy sauce, fish sauce & pepper to your liking.

7. Serve and enjoy!

Moroccan Lamb Stew

by Nima Banga

“My cooking began with my move to Australia. Sydney, with its cosmopolitan heritage exposed me to countless cuisines and amazing produce, inspired me to experiment with food while meeting a diverse set of people. This dish is inspired by a lamb tagine introduced to me by a French-Moroccan friend and is now my version of it!”

INGREDIENTS

METHOD

1.3kg boned lamb shoulder cut

1. C oat lamb with cumin, fennel seeds, paprika, black pepper, cinnamon and salt.

1 tablespoon ground cumin 1 teaspoon fennel seeds ½ teaspoon paprika ½ teaspoon black pepper ½ teaspoon ground cinnamon salt to taste, oil as needed 1 large onion 1 teaspoon ginger garlic paste 1 400g can tomatoes 1 tablespoon grated ginger

2. H eat two tablespoons of oil in a heavy pan and seal the lamb on a medium-high heat, turning occasionally. Set aside the lamb once it has browned.

3. A dd oil to the same pan. Then add onion and sauté until translucent.

4. Add ginger garlic paste, fresh grated ginger, tomatoes.

Let simmer for 5-10 minutes.

5. A dd carrot, potato, lemon zest, chickpeas and chicken broth, then add the lamb back in and bring to the boil.

1 large carrot, chopped

6. Slow cook for 1 hour in the pressure cooker.

1 large potato, chopped

7. G arnish with coriander to serve alongside couscous flavoured with almonds, sultanas, mint & lemon.

1 tablespoon lemon zest 1 400g can chickpeas 2-3 cups chicken broth coriander to garnish

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Sweet Delight (Fruit Custard)

by Ojasvi Sharma

“This recipe resembles my personality. I am soft, sweet and vibrant person just like this dessert. It is also a traditional dessert in our culture that is often made during Diwali, Holi and birthday celebrations.”

INGREDIENTS

METHOD

2 cups milk (can use almond milk or any low or full fat milk), plus 3-4 tablespoon extra

1.

Wash the fruits thoroughly and chill them in fridge.

2.

Heat milk in a wide pot or sauce pan.

3.

Add sugar and stir until it dissolves.

4.

In a small cup, add custard powder with 3 to 4 tablespoons of extra milk. Stir well to make sure it is free from any lumps.

5.

hen the milk turns hot, pour two tablespoons of the custard mix W to the hot milk and stir. Repeat and stir well. Pour the rest of the mix and stir well to prevent lumps.

6.

Keep stirring and cook on a low-medium heat until the custard turns thick.

7.

witch off the stove and whisk custard well until smooth. Cover S immediately.

8.

Cool completely and chill in fridge.

9.

hisk the custard well before serving. This ensures even and W smooth custard.

2-2½ tablespoons custard powder (any choice of flavour) 2-3 tablespoons sugar fruits of your choice like: • 1 apple • ½ mango large • 1 banana medium • ½ pomegranate

10. Peel and chop the fruits to bite size. Add them to serving bowl or individual serving cups.

11. Pour the custard over the fruits and gently mix.

12. Serve fruit custard immediately.

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Urban Tadka Platter (Dabeli)

by Rekha Bhardwaj

“Urban Tadka Platter is my childhood favourite dish. It is a traditional Northern Indian (Punjabi) – a platter that brings together various spices, sweetness and tang all in one plate.

This is my grandmother’s treasured dish and is carried forward from generation to generation in our family.”

INGREDIENTS

METHOD

4 round buns 1 ½ tablespoon dabeli masala powder (get it from indian grocery shop) 3 tablespoons oil 2 large potatoes, boiled and mashed salt to taste 1 tablespoon lemon juice ½ cup sweet date and tamarind chutney 1 tablespoon sugar (optional) ½ cup spicy peanuts (optional) ¼ cup scraped coconut ¼ cup pomegranate pearls 10-12 black grapes, chopped 1 cup nylon sev (you can buy from any indian grocery store) 2 tablespoons fresh coriander leaves chopped ¼ cup red chilli garlic chutney 2 medium onions chopped 2 tablespoons butter

1. H eat oil in pan. Add potatoes, salt and a little water. Mix well and add dabeli masala, lemon juice, half cup of sweet tamarind chutney and sugar. Mix and cook till the moisture is absorbed.

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2. T ransfer the mixture into a plate and spread it out. Sprinkle spicy peanuts, scraped coconut, pomegranate pearls, black grapes, half sev and coriander leaves over the top. Slit the buns horizontally without cutting through.

3. S pread red chili garlic chutney, a layer of the stuffing, sweet date and tamarind chutney, onion and sev in between the two halves.

4. Place the stuffed buns on a hot tawa. Press slightly and toast on both sides, with a little butter till done. Serve hot.

Pani Puri (Water Balls)

by Rekha Bhardwaj

“Pani Puris is a great snack, found on roadside food carts all over India. It is the starter dish in my platter often known as spice shots. You can have it before my main course meal.

The puris (semolina balls) are filled with spicy water, sweet tamarind chutney, boiled chickpeas potatoes.”

INGREDIENTS

METHOD

1 cup mint leaves (pudina)

1. B lend everything except the water together to make fine paste.

While blending, add water as needed to blend.

2-4 green chillies (adjust to taste) 3 tablespoons of tamarind paste 3 tablespoons of lemon juice 1 tablespoon of black salt 1 tablespoon salt (adjust to taste) 1/4 tablespoon of ginger powder 1/8 tablespoon of asafoetida 1 tablespoon of roasted cumin seed powder 1 tablespoon of sugar (adjust to taste) ½ tbsp black pepper 4 cups water (adjust to taste) puris (semolina balls) you can buy ready made from indian grocery shop 24

2. T aste to adjust the green chilies as they can be mild or hot.

Add more lemon juice, sugar and salt as needed to your desired taste. Remember you will be adding more water to dilute so paste should be spicier. Strain the paste using water as needed.

3. A fter straining mix the paste with remaining water or adjusting the taste. The pani (water) will taste best if refrigerated for a day.

4. Pani puri (semolina puri) are served by making a hole in each puri. Fill the puris with boiled and chopped potatoes or boiled chickpeas. Finish by filling each puri with spicy water (pani). Enjoy.

Shandong Beef

by Nicole Yee

“This is a one pot wonder! And of course, it is delicious.”

INGREDIENTS

METHOD

1kg beef (silverside or shank)

1. B oil the beef on the smallest element in a large pot. A 1kg shank will usually take 45 minutes to an hour. Meat is ready when you can poke through it.

1 bunch coriander, chopped 1 clove garlic, chopped olive oil vinegar sugar birds eye chilli soy sauce sesame oil * olive oil, vinegar, sugar, birds eye chilli, soy sauce and sesame oil to taste

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2. O nce it’s done, let it cool off (or cool it in the fridge). Leave for at least three hours. Do not touch the meat or slice it while it’s still hot.

3. C ombine remaining ingredients in a large bowl, add meat and marinate in the fridge for another 3 hours.

TIPS • Reserve the beef stock and use it for soup.

• K eep the marinade from the beef, combine with vegetables & vermicelli noodles to make a salad.

Vadapau (Indian Burger)

by Dhara Shah

“I love to cook and for me cooking is my passion; that passion is on display with this recipe.”

INGREDIENTS

METHOD

For Vada (patty): 2 medium or large sized potatoes 1 tablespoon chopped leaves, coriander 2-3 chillies 1/2 teaspoon ginger 1/8 teaspoon turmeric powder salt as required

1. M ix all the Vada/Patty ingredients into a bowl, divide into equal portions and shape into patties.

For batter: 1 to 1 ¼ cup chickpea/gram flour 1 teaspoon red chilli powder 1/8 teaspoon turmeric powder salt as required water as required – to make batter smooth oil for deep frying 4 burger buns

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2. Dip each patty into batter and fry in the oil.

3. Once cooked, serve on a burger bun with tomato sauce.

Khaman

by Payal Shah

“It means a lot to our Indian food. It is our traditional Gujarati food and it is a pleasure to make it.�

INGREDIENTS

METHOD

2 cups chickpeas flour (besan) sieved

1. M ix chick peas flour in a bowl. Add yogurt and approximately one cup of warm water and mix. Avoid lumps. Add salt and mix again.

1 cup yoghurt beaten

2. L eave it aside to ferment for half an hour. When gram flour mixture has fermented, add turmeric powder and green chilli-ginger paste, then mix. Heat the steamer. Grease a small round pan.

1/2 teaspoon turmeric powder 1 teaspoon green chilli-ginger paste 2 tablespoons oil 1 tablespoon lemon juice 1 teaspoon soda bicarbonate 1 teaspoon mustard seeds 2 tablespoons fresh coriander leaves chopped 1/2 cup coconut scraped salt to taste

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3. I n a small bowl add lemon juice, soda bicarbonate, one teaspoon of oil and mix. Add it to the batter and whisk briskly. Pour batter into the greased pan and place it into the steamer.

4. C over with the lid and steam for ten minutes. Allow to cool for a few minutes, cut into squares and keep in a serving bowl/plate.

5. H eat remaining oil in a small pan, then add mustard seeds. When the seeds begin to crackle, remove and pour over the Khaman.

6. G arnish with chopped coriander leaves and scraped coconut.

Serve.

Chicken Drumsticks

by Raga Ginjupally

“My signature dish, which earns me compliments every time I make it. Above all, my wife loves them!�

INGREDIENTS

METHOD

12 chicken drumsticks, skinless

1. M arinate chicken drumsticks with all the above ingredients.

Let rest overnight in the fridge.

1 cup yoghurt 3 tablespoons salt

2. Cook them till the water oozes out, add the extra spices.

chilli powder

3. P lace them in a baking dish and bake for 20 minutes at 160 degrees (fan forced). Turn them frequently so that they get crunchy.

coriander powder ginger garlic paste garam masala coriander, green chillies * all ingredients from chilli powder onward, are to taste

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4. Serve and garnish with extra coriander.

Vegetable Rice with Raita (Yoghurt)

by Sanjeeta Aggarwal

“This is a very healthy dish as it contains a variety of vegetables. It’s delicious and colourful.”

INGREDIENTS

METHOD

1 cup basmati rice 1 onion 1 potato 1 carrot ¼ cauliflower 1 cup greek yoghurt ¼ cup peas ¼ sweet potato ¼ capsicum 3 tablespoons oil ¼ tablespoon cumin seed ¼ tablespoon turmeric powder ¼ tablespoon biryani masala ¼ tablespoon boondi masala 1 tablespoon salt ¼ tablespoon chilli powder ¼ tablespoon cumin powder ½ bunch coriander ¼ bunch mint nuts to taste

1. Prepare basmati rice in the rice cooker. Leave aside to cool down.

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2. C hop onion, potato, carrot, cauliflower and any other vegetables mentioned above to a small size.

3. Heat the oil in a pan. Add cumin seeds.

4. Sauté the chopped vegetables in oil. When browned, add the other spices and sauté again.

5. Add the prepared rice and mix everything.

6. Garnish with mint, nuts and coriander.

7. T o make raita, add ½ cup water to 1 cup yoghurt & keep stirring till it is mixed.

8. A dd the Boondi masala, salt, chilli powder and cumin powder and mix again.

9. Garnish with mint and serve.

Dhokla (Gujarati Breakfast)

by Sonia Patel

“This is a healthy breakfast designed to start the day healthy, and can be found in Gujarati, India.”

INGREDIENTS

METHOD

50 grams rice

1. I n a bowl add rice, split back gram flour, curd and water. Mix well to make a smooth batter. The batter should be of a thick consistency.

1 cup urad dal (split black gram) ¾ cup water

2. Add salt and set aside for 4 hours covered with lid.

¼ cup yoghurt

3. Add ginger and green chilli paste to batter and mix well.

½ teaspoon salt

4. Get the steamer ready on the stove.

1 teaspoon ginger 1 teaspoon green chilli paste

5. G rease a baking dish with oil, pour the batter into the greased pan and steam for 10-12 minutes.

1 teaspoon oil

6. Cool and cut into cubes.

½ teaspoon mustard seeds 1 teaspoon sesame seeds

7. H eat oil in pan, add mustard seeds, sesame seeds and curry leaves. Allow to splutter.

10-15 curry leaves

8. Pour seed mix over dhokla & garnish with coriander.

2 tablespoons coriander

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Goan Spicy Prawn Curry

by Rohit Shirodkar

“This is a very special dish to me since it’s a family recipe.”

INGREDIENTS

METHOD

1 bowl fresh grated coconut

1. G rind the grated coconut with red chilli powder, coriander seeds, ginger and turmeric powder to a fine paste.

2 teaspoons red chilli powder 2 teaspoons coriander seeds 2cm piece ginger 1 teaspoon turmeric powder

2. H eat oil in a pot, add green chillies and finely chopped onion.

Stir until it turns reddish brown then add the coconut paste with a little water.

2 tablespoons vegetable oil

3. L et it come to a boil then add tamarind paste, prawns and salt to taste.

1 onion, finely chopped

4. Simmer for about 10 minutes.

2 green chillies, chopped 1 teaspoon turmeric powder 2 teaspoons tamarind paste 500g prawns 2 tablespoons chopped coriander salt to taste

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5. Garnish with finely chopped coriander and serve.

Mild Chicken Curry and Rice

by Tahina Ahmed

“This is our family’s go-to recipe and can be cooked in many variations by adding different vegetables.”

INGREDIENTS

METHOD

1 large brown onion

1. H eat oil in a medium pan, sauté sliced onion until soft & add nigella seeds.

1 teaspoon nigella seeds 1 tablespoon ginger paste 1 tablespoon garlic paste 4 cardamom pods 4 cloves 1 teaspoon cumin powder ½ teaspoon chilli powder 1 teaspoon turmeric powder 1kg chicken 1 teaspoon brown sugar 1 ½ teaspoon salt 1 cup natural yoghurt 1 cup water 2 tablespoons oil

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2. A dd ginger paste, garlic paste, cardamom pods, cloves, cumin powder, chilli powder & turmeric powder. Cook for 3-4 minutes.

3. A dd chicken & mix well with the spices, salt and sugar. Cook in oil for 5 minutes uncovered & then 20 minutes covered.

4. Add yoghurt & water and cook for another 7 minutes or until desired consistency is reached with the gravy.

5. Serve with rice or flat bread.

Moussaka

by Eleni Aslanidis

“This is a traditional Greek recipe and one that is famous!”

INGREDIENTS

METHOD

2 large eggplants, thinly sliced

1. F or bottom layer: Place eggplants in a baking tray greased with olive oil, gently overlapping to ensure the tray is covered.

Oven bake until brown and set aside.

olive oil 1 medium brown onion, chopped 2 garlic cloves, crushed 800g lamb mince 420g tinned crushed tomatoes cinnamon oregano 10 tablespoons salted butter 10 tablespoons plain flour 5 cups light milk shredded mozzarella cheese

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2. F or mince filling: On medium heat, add olive oil, onion and garlic to the pot. Cook until onions and garlic are translucent. Add mince, stir in until brown and broken up well. Then, add tinned crushed tomatoes, cinnamon and oregano to mince. Bring to the boil then reduce heat to medium. Allow to simmer until sauce thickens and the liquid evaporates.

3. F or béchamel sauce: In a separate pot on high heat, add the butter, flour and milk altogether, stirring quickly until all contents have combined. Do not stop stirring until the sauce has thickened and the flour has evaporated into the mixture. This may take at least 5 minutes.

4. T o assemble, pour the mince filling on top of the eggplant in the original tray, covering fully. Cover the mince filling with the béchamel sauce. Sprinkle shredded mozzarella cheese to finish (optional).

Boerewors

by Patricia Macombo

“This is a traditional sausage meal found in Zimbabwe, and one of the tastiest dishes you will find anywhere.�

INGREDIENTS

METHOD

1 kilo of boerewors sausage (beef)

1. Grill over a barbeque, approximately 5 minutes on each side.

1 capsicum mixed leaves and lettuce

2. C onsider adding additional spices, though 10% of traditional Boerewors contains such as coriander seed, black pepper, nutmeg and cloves.

3. Cut into smaller pieces, placing them into a platter.

4. Add grill capsicum and mixed leaves and lettuce.

5. Ready to serve for dinner.

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Saffron Potato Rice

by Zaw Mine from Two by Four Café

“This is a very special dish to me since it’s a family recipe.

I enjoy cooking the dish when I am not working at the Two by Four Café.”

INGREDIENTS

METHOD

4-5 potatoes

1. Wash and peel the potatoes. Chop into in small pieces.

2 cups jasmine rice

2. W ash and rinse the rice and cook in a rice cooker with more water than usual so the rice is soft.

1 ½ teaspoons saffron powder 1 teaspoon salt pinch of vegetable oil

3. A dd potatoes, saffron powder, salt and oil to a pan and cook together.

4. O nce it’s ready, mix it all up and mash together the rice and potatoes.

5. Shape into meat patty shape.

6. G arnish with fresh coriander and serve it with smoked salmon and tomato relish.

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HERE AT FRASERS PROPERTY, WE KNOW WHAT MAKES A COMMUNITY THRIVE. WE’VE BEEN CREATING MEMORABLE PLACES FOR AUSTRALIANS TO FEEL PROUD OF SINCE 1924.

Living proud is the driving philosophy behind the Frasers Property approach to creating the foundations of healthy, happy and harmonious communities.

We are genuinely motivated to create the best life possible for the people who will live within the communities we create, and growing the communities we build.

Fairwater is one of the best examples of that ethos. With over 800 new homes being created, complete with roads, parks and open space, our goal here at Frasers Property is to help connect and grow new neighbourhoods to ensure that a vibrant, social and connected community inhabits and thrives for years to come.

The Fairwater community development program shares a vision for the community to become one that exemplifies healthy and active living; maintains a clean and thriving natural environment; and champions inclusive, lively and welcoming spaces for its residents and surrounding communities.

Our approach to community development until the time we are due to leave in 2022 is to work with the residents to ensure a strong focus on community partnerships and build the capacity of our residents by mobilising community talents, skills and local assets. Everyone has a skill, or experience. Everyone shares a passion and cares. And everyone has something to contribute.

By identifying, activating and mobilising the strengths of our Fairwater residents, we are more likely to see people within our community take control of their future. We are also more likely to draw upon and harness the skills and experience of the Fairwater community to create lasting community programs and connectedness.

Every year we have seen our community development program grow, with now over 25 community events or programs in place. Fairwater Foodies is just one of these many exciting activities initiated by the Fairwater community.

Here at Frasers Property, we’re really proud of the community evolving at Fairwater and we hope you all feel proud of your home, your community and all that you’ve created.

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