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Photographs Shaun Lee, Winston Chua, Lydia TehIllustrations Wan Shing LangDesign/layout Elisa Scarton, Karen PohEditors Karen Poh, Elisa ScartonProofreader Connie FoongTest kitchen Karen Poh, Shaun Lee, Winston ChuaFood styling Karen Poh, Shaun Lee, Winston Chua

Meld Magazine is Melbournes only news website dedicated to current and prospective international students.

Incorporated as a not-for-prot new media outlet in September 2008, Meld Magazine also provides training and work experience opportunities for students preparing to enter the media and communications sector and other creative industries.

Visit meldmagazine.com.au for the latest news, lifestyle and entertainment coverage.

Find us on facebook.com/meldmagazine, and follow us on Twitter @meldmagazine.

Meld Magazine Inc 2011

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introduction 2

starters 3

pasta and rice 25

mains 39

desserts 57

contents

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1 home cooked

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2introduction

introductionHome Cooked has been an exercise in love and passion for food and cooking, and the belief that everyone, regardless of race, culture, socio-economic background or gender, has something to bring to the table.

To celebrate Carlton and the multicultural community of which Meld Magazine and many international students are a part, we invited residents, students, workers and business owners from all around the neighbourhood to share their stories through recipes and personal anecdotes.

We dubbed it the Carlton Community Cookbook Project.

And so we began, running test kitchens, styling food, organising photoshoots out of a tiny kitchenette fitted with only a two-burner stove and oven.

Like many grassroots-driven projects, it was a painstaking and messy affair, but it was also a rewarding, exciting and bonding experience. Staff from Bendigo Bank Carlton got to share a meal with international students at Arrow on Swanston. Meld Magazine volunteers hosted a community lunch at the Church of All Nations. Members from the church community Life* Expedition got to sample the dishes coming out of our test kitchen. And more.

Thank you to all our contributors and volunteers who have given so much of their time to this project and to the City of Melbourne who has supported us through the Opportunities for Carlton Fund. We couldnt have done it without all of you.

We hope this cookbook will inspire you, our readers, to gather people round the communal table and share the recipes and dishes that taste like home, sweet home.

xoxo,

Karen PohFounder and editor, Meld Magazine

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startersCarlton revives the tastebuds with Chinese dumplings in

a steaming broth. A piquant chicken and avocado salad

enjoyed in a shady spot of the Carlton Gardens. The

agonising decision over whether to have another chilli

cheese scone and the simple satisfaction that comes

when you do.

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Tracy Soons Acar AcarMember of Life* Expedition

Acar acar, or pickled vegetables, are typically served as a condiment or side dish to curries and the like. There are many versions of acar acar, which vary from household to household, so feel free to experiment with your choice of vegetables. This is my mothers recipe.

3 tablespoons vegetable oil90g peanuts, skins removed10-15 red chillies, sliced1 cup white vinegar1/2 teaspoon turmeric powder1 tablespoon sugar2 teaspoons salt1 large cucumber, sliced1 large carrot, sliceda handful of long beans, kept whole45g sesame seeds

Heat 1 tablespoon of oil in a non-stick frying pan until hot. Add the peanuts and fry until golden brown. Transfer onto a plate lined with paper towels. Set aside.

Heat the rest of the oil in the same pan. Add the chilli, white vinegar, turmeric, sugar and salt.

Add the vegetables and fry until cooked but still crunchy, about 5 minutes. Remove from the heat and leave to cool. Add the peanuts and sesame seeds.

Place vegetables in a bowl. Refrigerate for a day or more. This dish actually tastes better the next day and will keep covered in the refrigerator for up to a week.

5 home cooked

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6starters

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7 home cooked

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8starters

Heng Khuen Cheoks Cold TofuMember of Lygon St Christian Chapel

I dont cook much, but this tasty dish takes all of ten minutes to make. Its something my mother would whip up when she was pressed for time and had three little rascals to feed. The fried shallots and garlic called for in this recipe can be readily bought from most Asian grocery stores.

1 block or tube of silken tofu, chilled2 tablespoons light soy sauce1 tablespoon sesame oil1 sprig of spring onions, finely sliced1/2 red chilli, deseeded and finely slicedA generous pinch of fried garlicA generous pinch of fried shallots

Carefully open the tofu packet by running a knife around the inner edges of the box. If you are using the tube variety, like we have in this cookbook, simply slice through the dotted line in the middle of the tube with a sharp knife, squeeze the halves out from each edge, and slice into about six rounds.

Unmould the tofu by quickly tipping the box over a plate, or carefully arrange the tofu rounds onto a plate or small individual serving plates.

Heap the sliced spring onions, chilli, fried garlic and fried shallots over the top of the tofu. Drizzle with soy sauce and sesame oil. Serve immediately. Serves 6.

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9 home cooked

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10starters

Karen Pohs Steamed Egg Custard or ChawanmushiFounder and editor of Meld Magazine

Steamed egg custardis a dish youll find in practically every Chinese household. Its comfort food and a wholesome dish mothers whip up when the pantry is starting to look a little bare. This recipe is for a plain chawanmushi, but you can add any extra ingredients you like. I think Japanese fish cakes, shrimp or thin slices of chicken, finely sliced shiitake mushrooms, rehydrated in hot water if youre using the dried variety, or ginkgo nuts will all work.

2 eggs1/2 cube of chicken, fish or vegetable stock 1 cups boiling water

In a heatproof bowl, dissolve the stock cube in the boiling water. Give it a thorough stir to get rid of any clumps that might be sticking to the bottom. Leave to cool.

Meanwhile, break the eggs into a separate bowl and gently whisk. Add the eggs to the chicken stock and stir to combine.

Pass the mixture through a sieve and divide between two chawanmushi cups or mini ramekins. Cover the cups with a lid or cling film.

Preheat a steamer on high heat and carefully place the ramekins in the steamer. Turn the heat down to low.

Gently steam the egg custards for about 10 minutes or until theyre fully set. You can test if the custards are cooked by inserting a toothpick into their centre. If the toothpick comes out clean, the custards are cooked. Serves 2.

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Jason Johnsons Summer SaladFormer AFL player, now chef at Carlton Caf, Visy Park

Sitting down to a meal for me as an athlete was about preparing myself physically and mentally for whatever was to come. This chicken, avocado, mango and cashew salad with a lime, mango and grapefruit dressing is healthy, easy to make and delicious on a hot summers day.

50g cashews1 avocado, diced2 mangos, diced300g mixed leaf salad2 mangos, diced1 avocado, diced400g cooked skinless chicken breasts fillets, diced

For the dressing:finely grated zest and juice of 1 limejuice of 1 grapefruit125ml water1 mango cheek2 tablespoons apple juice concentrate2 tablespoons white balsamic vinegar2 teaspoons cornflourpinch of celery saltsalt and pepper

To make the lime, mango and grapefruit dressing:Place the lime zest and juice, grapefruit juice and water in a pan. Bring to the boil.

Meanwhile, place the mango cheek, apple juice concentrate and white balsamic vinegar in a blender and blend until smooth.

Dissolve the cornflour in 1 tablespoon of water and add to the blender along with the contents of the pan and the celery salt . Give everything one final blitz to mix. Set aside. To make the salad:Roast your cashews in a moderately hot oven for 10 minutes.

Place your salad mix into a serving bowl, add some dressing, season with salt and pepper and toss. Add mango, avocado and chicken. Finish with a final tablespoon of dressing.

Serve immediately. Serves 4.

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12starters

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Gemma Dwyers Chorizo and Haloumi Skewers with Chickpea SaladCity of Melbourne community development project support officer

This is one of my favourite recipes! Haloumi is a cheese that originated from the island of Cyprus. Because it has a high melting point and maintains its shape when cooked, haloumi can be baked, fried or grilled to become crisp and golden on the outside yet soft on the inside.

1x 400g can of chickpeas, rinsed and drained1 zucchini, thinly sliced1 garlic clove, crushed1 small red chilli, chopped1/4 cup mint leaves1 tablespoon lemon juice2 tablespoons olive oil250g haloumi, chopped in cubes1 chorizo, sliced8 wooden skewers1 extra tablespoon olive oillemon wedges, to serve

Place the chickpeas in a medium bowl and lightly crush with a fork. Add the zucchini, garlic, chilli, mint, lemon juice and olive oil and toss to combine. Set aside.

Place the haloumi, chorizo and extra oil in another bowl and toss to combine. Thread onto the wooden skewers.

Heat a large non-stick frying pan over a high heat and cook the skewers for 2 minutes on each side or until golden.

Heap the chickpea salad onto a serving plate. Place the skewers on top. Serve with lemon wedges. Serves 4.

13 home cooked

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14starters

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16starters

Karen Pohs DumplingsFounder and editor, Meld Magazine

My grandmother was originally from Shanghai, and though most of my family now lives in Singapore, we still make our own dumplings at home. Its become a tradition to have it for lunch on the first day of Chinese New Year. This recipe is an adaptation of the original, and is my take on my grandmothers Shanghainese dumplings.

1/2 can of shiitake mushrooms, finely sliced150g prawns, shelled, deveined and diced250g minced pork or chicken1 tablespoon Chinese rice wine, optional1/2 tablespoon light soy saucegood pinch of salthandful of spring onions, chopped1 egg, lightly beaten1 packet of store-bought square wanton skins 3 tablespoons waterclear chicken, ikan billis or vegetable broth, to servechopped spring onions, coriander, fried shallots and chilli, to garnish

Place the shiitake mushrooms, diced prawns, minced meat, Chinese rice wine, light soy sauce and salt in a large bowl and mix well. In another bowl, lightly beat the egg and add to the meat mixture. Stir until thoroughly incorporated.

Place a small teaspoon of the meat filling into the centre of a wanton skin. Fold the bottom edge about four-fifths of the way up and over the mixture. As long as it encases the filling, youre fine. Dab the edges with a bit of water and seal by pressing down gently.

Holding the sealed pouch between your thumb and index finger, fold the top edge down towards you to make a collar and then join up the two sides in the centre. Again, you may need to dab a bit of water to make it stick. Repeat until the meat filling has run out.

Boil a pot of water. Gently drop the dumplings in and stir so they dont stick to the bottom. When the dumplings float to the surface, theyre ready.

Drain and serve in a bowl with some broth. Garnish with chopped spring onions, coriander and fried shallots.

For those who like a bit of punch, add some chopped fresh garlic and freshly cut chilli.

Serve immediately. Makes 12.

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18starters

Tracy Soons Yam Cake or Wu-Tau-KouMember of Life* Expedition

I love yam cake. Mum always made this simple dish back home in Malaysia. Its great if youre having a party as you can prepare it well ahead of time, and it never fails to impress. If you have problems getting hold of fresh yams, you can try looking for the peeled and frozen ones available at some Asian grocery stores.

150g dried shrimp, soaked300g meat, chicken or pork, cut into cubes1 tablespoon garlic, chopped 1 yam, cut into cubes3 cups rice flour6 cups water1 spring onion, sliced1 red chilli, sliced thinly2 tablespoons fried chopped shallots

Heat 1 tablespoon of vegetable oil in a saucepan over medium heat. Add the dried shrimp, cubed meat and garlic. Fry for 15 minutes or until fragrant.

Add the cubed yam, rice flour and water. Stir well and season with salt. Lower the heat and let it simmer, stirring occasionally, until the mixture starts to become sticky.

Meanwhile, grease a large metal tray or baking tin. Transfer the cooked mixture into the tin and smooth the surface. Put the tin in a large steamer, or in a big wok filled with water and steam with the lid on for around one hour over a large fire. Set aside to cool.

You can unmould the yam cake or serve it straight from the tin, garnished with spring onions, cut chilli and fried shallots.

Sprinkle with the fresh spring onion, sliced chilli and fried shallots on top.

Serve with chilli sauce or sweet sauce. Serves 8.

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Ellie Khoos Braised Mushrooms with Broccoli Arrow Student Services Manager, Carlton

I look after students living at Arrow on Swanston, an international student accommodation in Carlton. Every Wednesday, we hold neighbourhood dinners where students each bring a dish to share with everyone. This is one of my favourite potluck dishes.

15-20 dried shiitake mushrooms2 tablespoons vegetable oil8 garlic cloves, peeled and lightly crushed0.5cm slice of ginger, diced2 tablespoons oyster sauce1/2 tablespoon Shao Hsing Wine (Chinese rice wine), optional1/2 tablespoon corn flour1/2 tablespoon water white pepper3 heads of broccoli, cut into bite-size pieces

Rehydrate the dried mushrooms by soaking them in boiling water for about 20 minutes or until theyre plump and soft. Drain and leave to cool. Squeeze any excess water out of each mushroom, remove the woody stems with a sharp knife or kitchen scissors and discard.

Heat oil in a frying pan over a high heat and fry the ginger and garlic until fragrant. Add the mushrooms and oyster sauce and fry for another 30 seconds.

Add enough water to cover the ingredients. Simmer for 20 minutes or until the mushrooms are soft and tender. Add the Chinese cooking wine, if using and allow to boil for a further minute.

While the mushrooms are cooking, blanch the broccoli in a pot of slightly salted boiling water. Drain and arrange on a serving platter.

Place the cornflour and water into a small bowl and stir to combine. Add the cornflour mixture to the braised mushrooms, stir and simmer until the braising liquid has thickened. Season with pepper. Arrange on top of the broccoli.

Serve immediately. Serves 8-10.

19 home cooked

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20starters

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22starters

Andrew Brethertons Chilli Cheese SconesCarlton resident

These are a fantastic savoury variation of the typical scone. You can make them as mild or spicy as you like and theyre great in a packed lunch or as part of a picnic with some cold cuts and sliced cheese. They also freeze really well for the days when you dont feel like baking.

3 cups self-raising flour80g butter, cut into small cubes1-2 small handfuls of shredded cheddar cheese1-2 teaspoons of chilli powder or paprika1-1 cups milk chilli or tomato relish and sour cream, to serve

Preheat the oven to 200C. Dust a large baking tray with plain flour.

Sift self-raising flour into a large bowl and add the cubed butter. Rub the butter into the flour with your fingertips until the mixture resembles fine breadcrumbs. Add the shredded cheese and chilli or paprika, I like a mixture of both.

Form a small well in the middle of the mixture and slowly add the milk. Mix with a flat knife or your hands until it forms a soft dough.

When the dough begins to come together, tip it out onto a lightly dusted surface and gently knead. Be careful not to over-do it as this will make your scones tough. The dough should feel slightly sticky, but not stick to your hands. If it does, you need to add a bit more flour.

When the dough is smooth, roll out into a 2cm-thick disc. Use a scone/biscuit cutter dipped in flour to cut the scones. Gather any leftover dough together and repeat until all of it has been used up.

Arrange the scones on the dusted baking tray about 1cm apart, this will help your scones to rise better. Dust the tops with a little plain flour and paprika. Place in a pre-heated oven and bake for 15-20 minutes.

Transfer cooked scones onto a wire rack, cover with a clean tea towel and allow to coolslightly. Serve warm with relish and sour cream. Makes 12.

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Charles J. Tans I Heart Mushroom SoupSinger-songwriter, The Pelham Sessions

My latest albumThe Pelham Sessionswas recorded in my warehouse apartment on Pelham St, right here in Carlton. Through the cold winter months of 2010 this was one of the dishes I liked to whip up in between my recording schedule. It was the perfect therapeutic food for the heart and soul. For more about Charles or to listen to his music, visit charlesjtan.com.

100g butter23 garlic cloves, finely chopped1 onion, diced45 bay leaves1/2 teaspoon curry powder, optional 300-400ml vegetable stock300g button mushrooms, sliced500ml thickened cream 2 tablespoons coriander2 tablespoons parsleysalt and pepper, to taste

Melt the butter in a deep saucepan over medium heat. Add the chopped garlic and saute for 30-40 seconds. Turn the heat to high and fry the onions and bay leaves until the onions start to caramelise. If you want your soup to have a little extra kick, add the curry powder now, followed by a quarter of the vegetable stock. Cook until onions are soft.

Add the mushrooms to the saucepan, followed by the remaining stock, a little at a time, stirring constantly. You want the stock to reduce as you add it, but dont let the saucepan get too dry or the ingredients will burn. Reduce the heat to medium and pour in the thickened cream, stirring constantly. Cover the pot and leave to simmer for 10 minutes. Make sure the soup doesnt boil over.

If you want a lighter soup, you can thin it down with some water, or for a healthier version, use less cream and chop up some potatoes and add them to the soup when you add the onions.

Turn off the heat, remove the bay leaves and let the soup sit for a few minutes while you finely chop the coriander and parsley leaves.

Ladle the soup into serving bowls. Garnish with herbs, salt and pepper to taste. Serves 4-6.

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24starters

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pasta and riceCarlton feasts on culinary delights at night. The heady

flavours of char kway teow charred by the heat of the

wok. A stop at Lygon St for arancini and lasagna good

enough to make you melt. Then, on the trip home, a

quick bowl of refreshing soba noodles to awaken the

senses.

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Aggie Poliaficos Italian AranciniCarlton resident

Arancini are a typical Sicilian snack. As a child, I looked forward to seeing my mother and grandmother convert the kitchen into a production line as they made arancini for special occasions. Our kitchen was always filled with lots of laughter and satisfaction by the end of it.

1 cups arborio rice15g butter1 small onion, peeled and chopped1/2 cup dry white wine1 chicken or vegetable stock cube1 cup hot waterpinch of saffronsalt and pepper15g extra butter1/2 cup parmesan cheese, grated2 eggs1 cup mozzarella cheese, chopped into cubes3 cups dry breadcrumbs

Heat the butter in a large saucepan over medium heat. Add the onion and cook until tender. Add the rice and stir until its well-coated. Add the wine, crumbled vegetable stock cube, half the hot water and the saffron. Season with salt and pepper. Lower the heat and cook, stirring constantly.

When all the liquid has evaporated, add the remaining water a little at a time or until the rice has absorbed it and is cooked. You might need to add more water than specified to cook the rice. When cooked, stir in the extra butter and parmesan cheese and leave to cool.

Place the eggs in a bowl. Beat lightly with a fork. Add to the rice mixture and stir gently, taking care not to mash the rice.

Place 1 tablespoon of rice in one hand, add a cube of mozzarella, then cover with another tablespoon of rice. Pat the mixture into a ball. The mozzarella must be completely covered by the rice mixture or itll melt out of the arancini when theyre fried.

Roll the balls into the breadcrumbs. Place them in a refrigerator for a few hours or until they feel firm and can be picked up easily.

Add enough olive oil to a saucepan to cover the bottom. Heat until very hot. Fry the balls for a few minutes on each side or until golden brown. Makes 10.

27 home cooked

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28pasta and rice

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29 home cooked

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30pasta and rice

Jesse Lees Penang Char Kway TeowFormer owner of MyCube Caf, Carlton

Char kway teow is one of my favourite Malaysian hawker dishes. This recipe was passed down from my mum. When we were growing up on the Gold Coast, the typical Australian barbecue would always be shrimp, roast potato and grilled onions, but my mum had other ideas. She would have a char kway teow barbecue party instead.

100ml vegetable oil 200g flat rice noodles or kway teow 3 garlic cloves, chopped 7 Chinese sausages, sliced 5 prawns, shelled 3-4 cockles or baby clams 7 fish cakes, sliced*2 eggs ground chilli white ground pepper2 tablespoons kecap manis**2 tablespoons light soy sauce 1 tablespoon mushroom soy sauce 100g bean sprouts bunch of chives, cut into 3cm strips

Heat oil in a very hot wok. Add the kway teow noodles and garlic and fry until garlic is light brown. Make sure the wok and oil are hot before you put the noodles in, otherwise they will stick.

Add the Chinese sausage, prawns, cockles and fish cakes and stir for 10 seconds.

Make a well in the centre of the wok. Add a tablespoon of vegetable oil, crack the eggs in and allow to set before mixing into the noodles.

Add the chilli, pepper, kecap manis and soy sauces. Add the bean sprouts and chives and toss for 10 seconds.

Serve immediately. Serves 4-6

*Fish cakes are made from a mixture of white fish and spices which is then pounded into a paste. You can buy them from Asian grocery stores. **Kecap manis is a sweet-flavoured Indonesian soy sauce.

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32pasta and rice

Amy Lees Soba Noodle and Fried Tofu with Toasted Sesame DressingOpportunities for Carlton project managerSoba is the Japanese name for buckwheat. Soba noodles are served either chilled with a dip-ping sauce, or in a hot broth. This recipe is for cold soba noodles, and is a refreshing vegetar-ian dish that is especially suitable for a hot summers day.

250g soba noodles2 cups canola oil1/2 cup cornflour or rice flour500g firm tofu, cubedsalt and pepper 2 medium tomatoes100g bok choy or baby spinach, finely sliced 3 spring onions, chopped100g bean sprouts2 sheets of nori seaweed sheets, cut into fine strips

For the dressing:1 tablespoon garlic, crushed, optional 1 tablespoon wasabi paste2 tablespoons white sugar3 tablespoons toasted sesame seeds 1/2 cup light soy sauce1/4 cup rice vinegar3 tablespoons sesame oil

Bring a pot of salted water to the boil. Add the noodles and cook according to the instructions on the packet or until al dente. Drain and plunge the noodles into iced water to stop them from cooking any further. Drain again and refrigerate.

In a small bowl, mix all the dressing ingredients together. Set aside.

In another bowl, mix the cornflour, salt and pepper. Coat the tofu in the mixture.

Heat the oil in a frying pan over high heat. Shake any excess flour off the tofu and fry in small batches until golden and crisp. Transfer to a plate lined with paper towels.

Pile the noodles into a serving bowl. Place the tomatoes, bok choy, spring onions, bean sprouts, nori sheets and tofu on top. Pour over the dressing. Toss the ingredients together at the table. Serves 4.

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Vittoria Mercuris LasagnaGrandmother to six and a Carlton resident

Nothing says comfort food in my family like lasagna. There are a lot of different versions of this typical Italian pasta dish, but Ive been making mine like this for more than 30 years, and no one has complained yet!

For the sauce:2 teaspoons olive oil250g minced beef1 medium carrot, peeled and grated1 onion, chopped finely1 garlic clove, left whole1/4 cup red wine2x 400g cans of peeled and diced tomatoes1 bay leaf1 teaspoon sugarpinch of oreganopinch of all spicesalt and pepper

For the lasagna:16 sheets of store-bought fresh lasagna sheets250g ham, chopped coarsely2 hard-boiled eggs, chopped coarsely1 cup frozen peas1 cup freshly grated parmesan cheese1 cup freshly grated mozzarella1/2 cup freshly grated pecorino

To make the sauce:Heat oil in a large saucepan over high heat. Add the mince, carrots, onions and garlic. Cook, stirring constantly, until the meat has browned and all the liquid has evaporated.

Add the wine. Simmer until the alcohol has evaporated. Add the canned tomatoes, bay leaf, oregano, mixed spice and sugar. Season with salt and pepper. Cook, uncovered, for 1 hours or until sauce has reduced by about half, stirring occasionally. If sauce starts to stick to the bottom of the saucepan, add half a glass of water. Remove the bay leaf and garlic. Leave to cool.

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To make the lasagna:Preheat the oven to 240C.

Bring a pot of salted water to the boil. Add the lasagna sheets and cook according to the instructions on the packet or until al dente. Drain and lay the sheets onto a dry and clean tea towel.

Place the ham, hard-boiled eggs and peas in a bowl. Mix well and set aside.

To assemble the lasagna, spread 1 tablespoon of sauce onto the bottom of a deep oven dish, make sure the dish is long enough to contain the lengths of the pasta. Sprinkle over a handful of parmesan cheese.

Place a layer of pasta over the cheese, fitting the sheets edge to edge, but making sure they dont overlap. Cover the pasta with a couple of spoonfuls of sauce, a handful of the ham, egg and pea mixture, and a sprinkling of mozzarella, parmesan and pecorino.

Repeat this process until all the ingredients are used or the dish is almost filled, stop a few centimetres from the top of the dish to give the lasagna enough space to rise. Finish with one last sprinkling of parmesan cheese.

Cover with foil and bake in a pre-heated oven for 10-15 minutes. Reduce the heat to 200C and bake for a further 20-25 minutes. Remove the foil and bake, uncovered, for a further 5-10 minutes or until the top is golden brown.

Leave to cool slightly before cutting into squares. Serves 8-10.

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36pasta and rice

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Renae Peirces Creamy Pumpkin and Mushroom PastaCourtesy of the Church of All Nations, Carlton

Good food doesnt have to cost much, especially when you cook it yourself. This affordable dish not only tastes good, but looks great as well. The pasta we used in this cookbook is fettuccine, but you can use any pasta you like.

500g pasta2 tablespoons olive oila small butternut pumpkin, cut into thin slices100g bacon, diced400g button mushrooms or any other variety, chopped400ml cream2 tablespoons fresh thyme2 teaspoons chicken salt

Bring a pot of salted water to the boil. Add the pasta and cook according to the directions on the packet or until al dente.

Meanwhile, heat the oil in a large saucepan over high heat and cook the pumpkin untiltender, about 5 minutes. Add the bacon and mushrooms and fry for another 5 minutes.

Remove from the heat and leave to cool a little. Add the cream, thyme and chicken salt to the saucepan. Stir well and return to the heat.

Drain pasta and add to the sauce. Stir over a low heat until all the pasta is well coated and everything is warm.

Serve immediately. Serves 4.

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38pasta and rice

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mainsCarlton bares its heart at the dining table. An aromatic

beef stew shared with the one you love. Comfort at the

bottom of a plate of fragrant apricot chicken and a rush

down University St, completely consumed by thoughts

of homemade chilli con carne.

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Bryan Leongs Apricot ChickenCarlton resident

I used to make this dish often when I was studying at university. Its simple, pretty easy on the wallet and uses ingredients that most students would already have in their pantry.

100g plain floursalt and pepper600g (8 pieces) chicken thighs or breast, sliced2 tablespoons olive oil1 large brown onion, peeled and diced 1 large carrot, peeled and diced2 sticks celery, diced2 garlic cloves, crushed 1 tablespoon Moroccan seasoning blend 500ml chicken stock2 tablespoons apricot jam

Place the flour, salt and pepper in a large bowl. Add the chicken pieces and lightly coat in the flour.

Heat 1 tablespoon of oil in a deep, heavy-based frying pan over medium heat. Shake any excess flour off the chicken and fry, in batches, for 2-3 minutes or until browned. Transfer to a plate lined with paper towels. Cover and set aside.

In the same pan, add the onion, carrots, celery and garlic. Cook for 3-4 minutes or until tender, stirring occasionally. Sprinkle Moroccan seasoning over the top and stir until well combined.

Add the stock and apricot jam. Bring to the boil, then reduce the heat to low. Return chicken to the pan, cover with a lid or piece of foil. Cook for 20 minutes.

Remove the lid. Cook, uncovered, for a further 20-25 minutes or until chicken is cooked through and the sauce has thickened.

Spoon the chicken and plenty of sauce onto a serving plate. Serve with rice or mashed potatoes, and a salad. Serves 4.

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42mains

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43 home cooked

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44mains

Winston Chuas Creamy Butter ChickenMelbourne University student and Meld Magazine photographer

This recipe is one of the first dishes I learned to cook on my own after I left home. Even after all these years, the wonderful aroma of the butter, curry leaves and chilli never fails to excite my senses. While I make this dish with chicken, its also great with prawns or crab.

For the marinade:600g chicken thigh fillets, cut into bite-sized pieces1 tablespoons cornflour1 tablespoon watersalt and white pepper

For the sauce:80g butter3 birds eye chillies, sliced into small pieces1 handful curry leaves1/2 cup evaporated milk2 tablespoons sugar

Place the cornflour, water, salt and pepper into a large bowl and mix until cornflour has dissolved. Add the chicken pieces and marinate for at least 20 minutes.

Heat a few tablespoons of vegetable oil in a medium-sized frying pan until hot. Add the chicken pieces, in batches, and fry for 2-3 minutes or until browned. Transfer to a plate lined with paper towels. Set aside.

In the same pan, melt the butter on a low heat, so it doesnt brown. Add the chillies and curry leaves and fry until fragrant.

Stir in the chicken, evaporated milk and sugar and cook for a few minutes or until chicken is heated through and the sauce has thickened.

Spoon chicken onto a plate and serve immediately. Serves 4.

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Jor Ji Yeohs Sesame Oil ChickenCarlton resident

This Hokkien recipe has been passed down the generations by my grandmother. I love it so much that I usually end up having two to three helpings every time my mother makes it. Before I left home to study in Australia, I asked my mum for the recipe, so that I can recreate it here.

1 whole chicken, chopped into pieces3/4 cup sesame oilthumb-sized piece of ginger2 garlic cloves1 cup dark soy sauce 4 tablespoons light soy sauce1 cup water2 tablespoons sugar1 stalk spring onion, finely sliced

Peel and pound the garlic and ginger together in a pestle and mortar.

Heat oil in a saucepan over medium high heat. Add the sesame oil, followed by the garlic and ginger. Cook until fragrant.

Add the chicken pieces. Turn the heat to low, then add both the light and dark soy sauces. Stir-fry for 5 minutes.

Taste the sauce for seasoning and adjust accordingly. If its too salty, add some sugar, and if its too bland, add an extra dash of light soy sauce.

Turn up the heat and add enough water to almost cover the chicken. Add the sugar, which will help the sauce to thicken and caramelise.

Cook on medium heat for 10 minutes or until the chicken is cooked through. Give the pot a good stir and let it simmer, stirring again from time to time to make sure the chicken is cooked evenly and is coated in the sauce, which should eventually reduce down to a thick gravy. Garnish with the chopped spring onions. Serves 4.

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Helen Brodies Cabbage ChickenMember of Lygon St Christian Chapel

I came across this dish when I was on holiday in Singapore and recreated it when I got back home. Best served with rice, its a healthy and light main to share with the family.

2 pieces chicken Maryland, left whole1 teaspoon ginger, grated1 teaspoon salt2 teaspoons sugar2 tablespoons oyster sauce1/2 tablespoon dark soy sauce1 tablespoon Chinese cooking wine1 teaspoon sesame oil pinch of white pepper4 dried shiitake mushrooms500g cabbage or Chinese white cabbage

Place the ginger, salt, sugar, oyster sauce, dark soy sauce, Chinese cooking wine, sesame oil and white pepper in a large bowl. Stir to combine and add the chicken. Cover and leave to marinate in the refrigerator for at least 2-3 hours.

Preheat the oven to 170C.

Rehydrate the mushrooms by soaking them in a bowl of hot water for 15-20 minutes or until theyre soft. Drain, and when cool, discard the woody stems and slice into thin strips.

Line the base of a baking dish with half the cabbage. Lay the mushrooms and chicken on top and pour over the leftover marinade. Cover with the rest of the cabbage. Put a lid on the dish or cover with aluminum foil.

Bake in a pre-heated oven for 1 hours or until the chicken is tender. Serves 4.

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Leanne Pearsons Greek-inspired Lamb MeatballsOpportunities for Carlton Project community development officer

Theres something wonderfully communal about being able to reach for the different ingredients on the table and put a meal together as a family. This is what I came up with on Mothers Day, and everyone loved it! 1/2 cup couscous2/3 cup chicken stock300g lamb mince1 tablespoon honey1 teaspoon finely grated lemon rind1 teaspoon rosemary, leaves pickedsalt and pepper80g feta, coarsely choppedflatbreads, hummus, baby spinach, chopped mint and halved cherry tomatoes, to serve

Warm the stock in a pan until boiling.

Place the couscous in a bowl and pour over the hot stock. Cover with plastic wrap and stand for 10 minutes or until the stock has been absorbed and the couscous is cooked. Add the mince, honey, lemon rind, rosemary, salt and pepper to the couscous and mix well. Stir in the feta.

Wet your hands with a bit of water and shape the mixture into medium-sized balls. Flatten into patties with the palm of your hand or the back of a wooden spoon.

Heat a tablespoon of olive oil in a non-stick frying pan over medium heat. Add the patties and cook for 4-5 minutes on each side or until cooked through.

To serve, place flatbreads on a serving plate and spread with hummus. Top with spinach, mint, tomato and the meatballs. Serves 4.

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Mick Duggans Chilli Con CarneCourtesy of the Church of All Nations, Carlton

Located on Palmerston St in Carlton, The Church of All Nations has played a big part in community development, reaching out to residents in the Carlton Housing Estate, people who are homeless or transient, living in rooming houses or sleeping in the rough. They provide emergency relief for those in need, and regularly run community lunches, cooking classes, womens programmes and other social activities for people in the neighbourhood. Mick, who is a resident of the Carlton Housing Estate, shares his recipe.

1 tablespoon of olive oil2 cans of kidney beans2 cans of tomatoes1 large onion, sliced2 cloves of garlic, crushed500g minced beef1 capsicum, seeded and diced1 teaspoon chilli powder1 teaspoon sugarsalt and pepper

Heat the oil in non-stick saucepan over medium-high heat. Add the onion and garlic and cook until soft. Add the minced beef and fry until brown, breaking up any lumps.

Add the diced capsicum, tomatoes, kidney beans, chilli powder and sugar in the saucepan. Bring to the boil. Reduce the heat. Cover and simmer for 20 minutes. Season with salt and pepper.

Serve with rice and salad. Serves 4-6.

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Pat Gaffeys Beef and Guinness StewCourtesy of the Church of All Nations, Carlton

Packed with meat and hearty vegetables, this dish is perfect for a winters evening. Stews are also great meals to freeze as gentle reheating further tenderises the meat and accentuates the flavour of the dish.

600g stewing beef, gravy beef or blade steak1 tablespoon plain floursalt and pepper2 tablespoons olive oil3 onions, thickly sliced4 medium carrots, peeled and cut into chunks6 medium potatoes, peeled and quartered750ml beef stock2 bay leavesa few sprigs of fresh thyme2 tablespoons Worcestershire sauce1 can of Guinness beer

Cut the beef into bite-sized pieces.

Place the flour in a bowl and season with a good pinch of salt and pepper. Coat the beef cubes in the flour.

Heat half the oil in a large, heavy-based saucepan over a high heat. Shake any excess flour off the beef and fry, in batches, for 5-8 minutes or until lightly browned. Transfer to a plate and set aside.

Add the remaining oil to the saucepan and fry the onions, carrots and potatoes. Cook, stirring, for 5 minutes or until tender.

Return the beef to the pan and add the stock, bay leaves, thyme, Worcestershire sauce and beer. Bring to the boil. Reduce the heat to medium-low. Cover and simmer for 1 hour.

Remove lid and simmer, uncovered, for 30 minutes or until the beef is tender. Remove the bay leaves. Season with salt and pepper.

Serve with mashed potatoes or bread to sop up all the juices. Serves 6-8.

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Joyce Hos Portuguese Chicken StewReporter for Meld Magazine

This recipe belongs to my aunt, who lives in Singapore. She knows quite a bit about Portuguese food and we always look forward to her cooking at every family gathering. Now that Im in Melbourne, I cook this stew throughout the cold winter months. Its the ultimate comfort food.

1 tablespoon soy saucepinch of black pepperpinch of white pepper1 tablespoon sesame oil1 teaspoon sugar6 chicken wings1 onion, cut into bite-sized chunks 1 carrot, cut into bite-sized chunks1 potato, cut into bite-sized chunks, Russet potatoes work best5 dried shiitake mushrooms 1 tablespoon coconut milk1 tablespoon curry powder1 tablespoon cornflour

Combine the soy sauce, black and white pepper, sesame oil and sugar in a bowl. Add the chicken wings and set aside.

Rehydrate the shiitake mushrooms in another bowl of boiling water for 15-20 minutes or until soft.

Place the onions, carrots and potato chunks into a medium sized pot. Drain the shiitake mushrooms, rinse in cold water and add to the pot.

Drain the chicken and reserve the marinade. Sear the chicken wings in a shallow frying pan and add to the pot. Pour in the remaining marinade and add enough water to cover all the ingredients.

Bring the stew to a boil, lower the heat to a gentle simmer and cook until the potatoes and carrots are tender, about 30 minutes.

Add the curry powder to the stew. Dissolve the cornflour in a tablespoon of cold water. Add to the stew and boil until the sauce has thickened. Stir in the coconut milk and turn off the heat. Serve with rice or mashed potatoes. Serves 2.

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dessertsCarlton loves cake. A shared plate of macarons and an

argument about who gets the best seat looking out

onto Faraday St. A silky latte is the perfect match for a

slice of chocolate pizza and a couple of hours lost in the

welcome company of friends.

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Clara Lees Pandan Coconut MacaronsUniversity of Melbourne student

Singapores favourite pastime is eating. Being a multicultural country with so many great dishes to choose from, its hard to stop! My favourite treat is kaya coconut jam on toast. Kaya is the Singaporean version of Vegemite. I love to eat it with a twist, which is how I got the idea for these macarons.

Macarons:1 cup icing sugar1/2 cup almond meal, or 50g sliced almonds, pulverized to a fine powder 2 tablespoons coconut milk powder 2 large egg whites, at room temperature 5 tablespoons granulated sugar1 teaspoon green food colouring

Kaya Buttercream Filling:1/4 cup kaya coconut jam (see page 72 for recipe)*3 egg yolks2 tablespoons water90g caster sugar125g unsalted butter, softened and chopped

To make the macaron shells:Preheat oven to 150C. Line two trays with baking paper and have a pastry bag with a round 1cm tip ready.

Sieve or blend the icing sugar, almond meal and coconut milk powder in a food processor to remove all the lumps.

Place the egg whites into a bowl and beat with an electric mixer until they hold their shape. Gradually add the granulated sugar and continue beating until you get stiff and firm peaks, about 2 minutes.

Carefully fold the dry ingredients into the beaten egg whites in two batches with a flexible rubber spatula. Add the food colouring with the second batch.

When the mixture is just smooth and there are no streaks of egg white, scrape the batter into the pastry bag. Standing the bag in a tall glass helps if youre alone.

Pipe 3cm circles of the batter onto the lined baking trays, make sure to leave 3cm between each macaron.

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Rap the baking sheet on the counter top a few times to flatten the macarons.

Lower the oven temperature to 130C and bake the macarons for 15-18 minutes. Leave to cool completely before removing from the baking sheet.

For the Kaya Buttercream:Beat egg yolks with an electric mixer on high speed for 10 minutes or until pale and creamy.

Meanwhile, place the sugar and water in a saucepan and bring to the boil. When the sugar has dissolved, simmer until it reaches 121C. Do not stir, just swirl the pan to stop the sugar burning.

Lower the mixer to medium speed and slowly pour the sugar syrup into the creamed yolks. Then beat on high for 10 minutes or until the mixture has cooled.

Turn the mixer back down to medium speed and add the butter one cube at a time, mixing after each addition. Then beat on high for 2 minutes. Add the kaya and beat for another 2 minutes. Set aside.

To assemble:Pipe or spoon the buttercream filling into half of the macaron shells and sandwich with the remaining shells.

Serve immediately. Any left over macarons can be kept in the refrigerator. Makes 12.

Tips:If you separate the egg whites the day before and leave them covered in a cool corner of the kitchen, theyll hold their shape better when you beat them. Alternatively, heat the egg whites in the microwave on high, uncovered, for 10 seconds.

Fold the mixture the correct number of times to achieve the consistency of thick cream. Dont over or under mix it. The last few strokes are the most important and are more of astirring action rather than a folding one.

*If you dont want to make your own, you can buy kaya from all good Asian grocery stores.

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Juwen Hos Green Tea Baked CheesecakeMember of Lygon St Christian Chapel

250g block of cream cheese, softened150ml cream50g butter3 tablespoons plain flour3 tablespoons cornflour6 eggs, separated3 tablespoons green tea powder1 teaspoon vanilla essencepinch of salt2/3 cup caster sugar, divided into two portions

Preheat the oven to 150C.

Lightly grease a 20cm round cake tin and line the bottom with baking paper.

Put the cream cheese, cream and butter in a bowl and gently melt over a pan of just simmering water. Stir constantly until the mixture is smooth and slightly glossy. Leave to cool for 5 minutes.

Add the plain flour, cornflour, egg yolks, green tea powder, vanilla essence, salt and 1/3 cup of the sugar to the cream cheese mixture and stir until combined.

Beat the egg whites in another bowl until you get soft peaks. Gradually add the other 1/3 cup of sugar. Beat until eggs whites are stiff and glossy. You should be able to flip the bowl upside down and not get egg on your face.

Lightly fold 1/3 of the egg whites into the cream cheese mixture. Pour in the rest of the egg whites into the mixture and gently fold until combined. Dont over fold or youll beat all of the air out of the egg whites.

Pour the cheesecake mixture into the lined tin and place in a wide baking tray. Fill the tray with boiling water and place in the oven. Bake for 45 minutes to 1 hour or until the cheesecake is firm to touch.

Turn off the oven and leave the door ajar to let the cheesecake cool inside the oven. When removing from the tin, be careful not to splash any water from the baking tray onto the cheesecake.

Serve with fresh cream and strawberries. Serves 8-10.

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Shirley Kaysers Banana CakeFormer Carlton resident

Banana cake is such a luscious dessert because its not too sweet, which is why I love it. Not to mention you can indulge in as many pieces as you like and pretend that the banana in the cake makes it healthy!

1 cups self-raising flour1/3 cup sugarpinch of saltpinch of bicarbonate soda100g margarine or butter, melted2 eggs1/3 cup milk2 medium-sized bananas, mashed

Preheat oven to 180C.

Brush an 11 x 21cm loaf pan with melted butter or oil to lightly grease. Line the base with non-stick baking paper.

Sift the self-raising flour into a large bowl. Stir in the sugar, salt and bicarbonate soda. Make a well in the centre.

Combine the melted margarine or butter, eggs, milk and bananas in a medium bowl. Add to the flour mixture and stir until just combined.

Spoon the mixture into the prepared pan and smooth the surface. Bake in a pre-heated oven for 45-50 minutes. Remove from the oven and leave to cool slightly in the pan. Turn onto a wire rack and cool completely.

Slice and serve with a good dollop of thickened cream.

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Winston Chuas Milk JellyMelbourne University student and Meld Magazine photographer

Whether Im hosting a dinner party or simply want to thank someone for something theyve done, I always make milk jelly. Its a classic Asian dessert and one of the simplest things to make. Its also cool, light and enjoyable, and always brings a smile to my face, which, if you ask me, is exactly what food is all about.

3/4 cup white sugar3 cups water1 sachet agar agar powder*150ml evaporated milk1 can of lychees, Nata de Coco, or any fruit of your choice1 pandan leaf, optional

Place the agar agar powder and 4 tablespoons of water into a small bowl. Mix and set aside.

Bring the water to a boil in a medium-sized pot. Gradually add the sugar and stir until dis-solved. Add the pandan leaf, then gently stir in the agar agar mixture.

Reduce to the lowest heat and simmer, stirring occasionally, for 15 minutes, you want to prevent the mixture from boiling as much as possible.

Add the evaporated milk, stir, and remove from the heat. Discard the pandan leaf and pour the mixture evenly among six 1/2 cup capacity dariole or jelly moulds. Remove any bubbles with a spoon. Add the drained lychees or other fruits, spread evenly.

Chill at room temperature for 30 minutes before placing in the refrigerator for 2 hours or until set.

Dip the moulds into warm water to loosen, then carefully pull the jelly away from the edge of the moulds. Turn onto a serving plate. Makes 6.

* Agar agar is a vegetarian gelatin substitute produced from seaweed. You can find it at most good supermarkets or Asian grocery stores.

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Susanna Bevilacquas Pizza al CioccolatoCommunity and business development manager

I have never been good at making desserts, but a while ago, when I was only 21, I owned a pizza shop and learnt to make pizza really well. This was my favourite dessert pizza recipe and I still make it at home all the time.

160ml-180ml warm water1 satchel or 7g dry yeast1 teaspoon sugar300g plain flourpinch of saltextra virgin olive oilhandful of chocolate, any type, broken into small pieces

Preheat oven to 250C.

Place the warm water, sugar and yeast in a bowl, stir gently. Set aside until the yeast starts to froth, about 10 minutes.

Place the flour in a separate bowl. Sprinkle in the salt, followed by a swirl of olive oil. Slowly pour the yeast mixture into the bowl of flour and mix the ingredients until just combined and the mixture starts to come together. Place a tea towel on top of the bowl. Set aside for about 1 hour.

Sprinkle some flour on a nice clean bench space. Remove the dough from the bowl and knead into a firm ball. Cut into two or three equal pieces. Take the smaller pieces and roll them into balls. Cover with a tea towel and leave the balls of dough on your bench foranother half an hour.

Brush a flat baking tray with oil. Check the pizza balls. They should have risen and look fluffier. If they havent leave for a few minutes more. Take one ball and use the palm of your hand to flatten it with a firm slap. Do this a few times, flipping the flattened pastry over as you work, until you get a 1cm thin disk. Repeat with the other balls.

Place a few pieces of broken chocolate into the middle of the pizza rounds. Close the dough by folding one side over the other into a half moon shape. Place the filled pizza on the oiled tray. Place into a pre-heated oven for about 15-20 minutes or until nice and golden.

Serve with a berry coulis and a dollop of thickened cream. Makes 2-3 pizzas.

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Nancy Soos Pulut Tai TaiCarlton resident

Pulut Tai Tai, or blue glutinous rice cakes, are a traditional Nyonya wedding treat. Traditionally, the beautiful blue pea flowers are used to give the cakes their vibrant colour. Kaya is a coconut jam that is served alongside the cakes.

For the rice cakes:900g glutinous rice 3 tablespoons salt3 tablespoons sugar600ml coconut milk300ml waterblue food colouring

For the kaya:300ml coconut milk4 eggs350g sugar5 pandan leaves, optional

To make the rice cakes:Place 600g of rice into a saucepan. Add 2 tablespoons of the sugar, 2 tablespoons of the salt and 450ml of the coconut milk. Bring to the boil over high heat, stirring constantly. Reduce the heat to low and cover with a tight-fitting lid.

Meanwhile, place the remaining rice, salt, sugar and coconut milk into another saucepan with the water and a few drops of blue food colouring. Also bring to the boil, reduce to a simmer and cover. Steam both saucepans of rice for 40 minutes or until the rice is cooked.

Place the white rice into a rectangular glass dish. Cover with the blue rice and press until firm. Leave to cool. Slice into squares and serve with kaya. Makes 16 slices.

To make the kaya:Beat the eggs in a bowl and add the coconut milk. Stir well and strain. Pour the mixture into a saucepan and heat on low heat until almost boiling. Add the pandan leaves and stir until the mixture thickens and coats the back of a spoon. Add the sugar and continue cooking for 1-2 hours over a low heat, stirring frequently.

When the jam turns glossy and golden brown, remove the pandan leaves. Set aside and leave to cool. The kaya can stay covered in the refrigerator for up to a week.

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The Carlton CocktailMeld Magazine

Cocktails are such fun things to make, especially when you combine a variety of ingredients, flavours and textures that you wouldnt think to mix together. The crew at Meld Magazine came up with this zesty mixer to celebrate the multicultural Carlton community of which we are a part of.

1 orange1 pear1 apple1 bottle of white wine, chilled250ml ginger ale, chilled250ml Sprite, chilled250ml orange juice, chilled1 sprig of mintIce cubes

Slice the orange into thin rounds, discarding the ends. Place the slices into a tall glass pitcher. Mash gently with a chopstick or the back of a ladle.

Slice the pears and apples into as many rounds as you can and add them to the pitcher. Feel free to swap the pears and apples with any fruit you like. Pineapple, strawberries, peaches, kiwis or summer berries are all great in this cocktail too.

Pour the wine over the fruit, followed by the ginger ale, Sprite and orange juice. Add the mint leaves and give everything a good stir. Serve immediately over lots of ice. Serves 6-8.

If you want something a little bit more fancy, you can decorate your glasses with extra slices of oranges, pear and apples cut into half moons. Use a small sharp paring knife to cut a little slit through one end of the half moon and slide it through the side of your glass.

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