Stories, recipes, and traditional dress day

Celebrating Harmony Week and cultural traditions at Cook Australia

Harmony Week gives us the opportunity to learn more about and embrace the many cultures and traditions Australia was built upon. Almost 45% of our population is made up of Australians that were born overseas, or have at least one parent born overseas and Harmony Week is one way we can showcase and acknowledge our cultural diversity. Every year, Australians celebrate Harmony Day on March 21. This year, instead of just using one day to celebrate, we had an entire week.

This year’s theme for Harmony Week was Everyone Belongs, and at Cook Australia, we do our best to make sure we are inclusive, respectful, and give everyone a sense of belonging.

So, to celebrate, we gathered a few special stories, delicious recipes, and fantastic pictures from our traditional dress day to share with you!

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Belinda Love

Reception administrator support

My name is Belinda Love, and I come from a huge, diverse family. Even though I’m sixth-generation Australian, my family has lived all over Australia, Fiji, and New Zealand. We have 14 different nationalities in my immediate family, ranging from Australian and North American, Asian, European, and Scandinavian, making us a truly multicultural family. While everyone else at school was eating meat and three vegetables as a standard dinner, we lived on typically Italian, Fijian, Asian, Mexican, or other exotic cuisines absorbed into our lives on our travels or borrowed from neighbors or new family members.

My early years were spent living in a 11.6 meter (36 feet) caravan (the longest legally allowed on the roads at the time) with three of my five siblings (two more would come along later), all of us under five years of age. Our friends were Romani nomads and a Canadian ex-pat who all traveled Australia as well. I have so many stories of our life on the road, spending six months of the year in tourist places and six months of the year in Victoria, mostly on the Mornington Peninsula, with our large extended family of uncles, aunties, cousins, and various other close family friends. I started at a new school every six months whilst joining my father’s tourist trade work and spent most of our time living near the beach.

As we got older and traveled abroad, we made new friends, some of whom would become family, and many would move to Australia to stay close to our culturally diverse and inclusive family. We truly lived a life of “the more, the merrier” because everyone truly belonged in our family.

I loved my life growing up, and I feel that the inclusion we practiced was a big part of that joy. Harmony Day is another day to find new friends, hear stories of their way of life, and see what new and exciting things I can add from their culture into my own in exchange. Where would we be without spaghetti, sticky rice pudding, or tacos!?!

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Vikram Sharma

Manufacturing Planning senior engineer

My name is Vikram Sharma, and I was born and raised in India. I grew up in the southern part of India and lived in two different cities (Bangalore and Chennai) before I was 24 years old. At the age of 24, I moved to Sweden (to do my master’s) where I lived for two years before moving to Hungary (for work) where I lived for nearly four years. In 2016, I then moved to Western Australia where my wife was pursuing her PhD. And then finally, in 2017, I moved to Brisbane for work. Other than English, I speak three different languages (Kannada, Tamil, and Hindi—all different Indian languages). I am a Hindu Brahmin, and therefore I have always been a vegetarian and have never eaten meat. Usually at home we eat traditional south Indian food that I grew up eating. We also celebrate many festivals throughout the year and go to the temple. Like most Indians, I grew up playing cricket on the streets of India.

To me, Harmony Day is about learning, celebrating, and experiencing other cultures. I enjoy trying foods from other cultures and learning about different clothes, customs, and traditions from festivals around the world. I also think it means sharing my culture with my colleagues and friends. It gives me an opportunity to share my favorite Indian dishes with everyone and show others what we traditionally wear. Having lived in four different countries on three different continents, Harmony Day is an opportunity to share my experiences with others and to meet people from diverse background and learn about their experiences.

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Hemangi Malde

Regulatory Affairs team leader

My name is Hemangi Malde, and to me, cultural background is about my upbringing, beliefs, values, traits, religious background, and ethnicity that defines my identity, and it is something that I live with.

Born in Mumbai, India, I speak Gujarati as a native language and follow Hindu religion. We had the tradition of living as a joint family, but due to dad’s work, I grew up in Mumbai away from my cousins and grandparents.

Mumbai being a large metropolitan city, I had friends and families who spoke different languages and followed different religions. Celebrating major festivals was fun with friends, as we all celebrated them together but in our own special way.

I moved to Brisbane 14 years back with my husband, to a totally new country, new place, new people, and more specifically to a very different way of living. It took me while to call Brisbane a home, mostly because I missed my family and missed celebrating those festivals with my family and friends. Though Brisbane was totally new for me, I was welcomed from the very first day I landed here, not just by the handful of friends we knew but also by total strangers. I have made some lifelong friends whom I can count on anytime. I still live by the beliefs, values, and religious background that I grew up with. Myself and my husband, we try to familiarize our kids with these cultural beliefs and at the same to respect their friends who are from different cultural backgrounds.

As is the theme message “Everyone Belongs,” being in Australia and working at Cook, to me Harmony Day is not just one single day, but every day, that I rejoice and practice cultural diversity, respect different cultures, and nurture the sense of belonging.

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Sahar NajafiBoram

IT support analyst

I am Sahar NajafiBoram. I come from a small family in Iran, and I moved to Australia in February 2020. Even though I have lived all my life in the same country, I am from a multicultural family. My cousins are Iranian-American and Iranian-British. I remember when one of my cousins had a trip to Iran, despite our different backgrounds, we had a lot of fun and talked about our cultures that helped me to broaden my horizons and encouraged me to migrate one day.

I could say, I love festivals as they play an important role in Persian culture. Nowruz is one of the most important ones, which Iranians celebrate every year on the 21st of March. It traditionally marks the beginning of spring in the northern hemisphere, and it symbolizes the new beginnings that come with the new year. Before the arrival of Nowruz, family members gather around the Haft-Sin table—seven things beginning with the letter S—and await the exact moment of the March equinox to celebrate the new year.

For me, the coincidence of Nowruz and Harmony Day is amazing!

This year, instead of visiting family members, I could go and meet people from different nations. I might miss out on Nowruz back in Iran, but it is a great opportunity for me to make new friends, try different food, and know more about other cultures.

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Shabli Diwan

Documentation assistant

My name is Shabli Diwan, and I come from a country which is known for its diverse culture, cricket, butter chicken, Bollywood, yoga, festivals, and a list to go on: India!

I am born to a beautiful family in Punjab (north India) and moved with my family in 1993 to Chandigarh, which is known as one of the best experiments in urban planning and modern architecture in the twentieth century in India and was planned by famous French architect Le Corbusier.

I have spent many beautiful years of my life in India and relocated to Australia in 2011, which today I call my home away from home!

To me, Harmony Day is all about sharing the joy of being together!

As we all know, Harmony Day is celebrated annually in Australia, coinciding with the United Nations International Day for the Elimination of Racial Discrimination. It is celebrated to acknowledge the contributions of multicultural communities to Australian society.

I love the theme of Harmony Day, which is “Everyone Belongs,” and I truly feel that I have always felt and appreciated the feeling of belongingness being in Australia.

Swee Teng

Supplier quality engineer

My name is Swee Teng. I grew up in multicultural Malaysia and came to Brisbane in 2017 for my job at Cook. The population of my home country consists of several ethnicities: Malays, Chinese, and Indian, and other indigenous groups; consequently, most Malaysians speak several languages and celebrate many cultural festivities and cuisines.

While always respectful, Malaysians are conservative and self-effacing. Kissing and hugging are reserved for close relatives and friends only. A public display of affection is often considered ostentatious.

Instead of greeting, “How are you?” Malaysian Chinese often say, “Have you taken your food?”

The Malays express appreciation “Terima Kasih” literally translates as “Received your kindness.”

It is polite to take off your shoes before entering someone’s house.

Harmony Day, in my opinion, is a celebration of diversity within a cohesive society, for us to embrace one another, and face challenges as one to achieve prosperity.

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Traditional Dress Day

This year, at Cook Australia, we encouraged all our employees to wear their traditional or cultural clothes. Both onsite and offsite employees participated and sent in photos.

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Recipes

Continuing our Harmony Week content, we have a few excellent and down-right delicious recipes from a few of our employees, and some photos from Traditional Dress Day at Cook Australia.

Bobotie Sausage Rolls

by Sonia O’Brien – Clinical specialist

(Where South Africa meets Australia! Pronounced “Boobooty”)

This recipe makes 4 large sausage rolls (8 portions)

Ingredients:

• 2 brown onions, finely chopped
• 3 garlic cloves, crushed
• Cooking oil
• 1 kg minced meat (lamb, beef, pork, or leftover cold grilled meats – can be a mix of 2 meats)
• 4 eggs lightly whisked (3 for meat mixture, keep 1 egg separate to brush pastry)
• 4–8 tbsp chutney, to taste (preferably Mrs HS Ball’s) & more to serve
• 2 tbsp Worcestershire sauce
• 4 tbsp tomato paste
• 1 cup of breadcrumbs
• 2–4 tbsp medium curry powder (Alternately: 1–2 tbsp ground coriander + 1–2 tbsp ground cumin + 1–2 tsp ground ginger + 1–2 tsp cinnamon)
• 1–2 tbsp chili powder
• 1 tbsp turmeric
• 1 tbsp sugar
• 1 lemon: juiced AND grated yellow rind
• ½ cup seedless currants
• 1 carrot, coarsely grated
• ¼ cup coarsely chopped fresh flat-leaf parsley
• 4 sheets frozen puff pastry, partially thawed
• 2 tbsp poppy seeds or sesame seeds – can be a mix
• Mixed salad, to serve

Instructions:

Prep time: 20 mins
Cook time: 30-40 mins

1. Preheat oven to 200°C / 180°C fan-forced.
2. Line 2 large baking trays with baking paper.
3. Lightly fry onion & garlic and allow to cool before adding to meat mixture.
4. In a large bowl, mix meat mixture well with a wooden spoon or clean hands; add or remove spices to suit – remember to keep 1 egg separate for brushing pastry.
5. Refrigerate mixture 4–6 hours for best results.
6. Lightly beat last egg.
7. Place one quarter of meat mixture across the center of each pastry sheet.
8. Brush one open side of pastry sheet with egg and roll pastry sheet over mixture into a long, even log.
9. Place sausage rolls seam side down on the lined oven trays.
10. Brush the surface of each sausage roll with egg. Sprinkle with seeds of your choice.
11. Bake for 30–40 minutes until pastry is golden & puffed.
12. Serve ½ sausage roll with chutney and salad.

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Chicken 65

by Shabli Diwan, Documentation assistant

It’s funny how many different stories exist about how this iconic dish got its name. According to one story, the number 65 marks the year the recipe for Chicken 65 was invented. Another story claims that this was the 65th item on the menu in an army canteen in south India.

Ingredients:

• 250 grams chicken, boneless, cut into bite-sized pieces
• Oil for deep frying

Marinade ingredients:

• 1/2 tsp ginger paste
• 1 tsp garlic paste
• 2 tbsp Greek yogurt
• 1 tsp lime juice
• 1/2 tsp red chili powder optional
• 1/2 tsp salt (we would adjust the salt later)
• 1/2 tsp black pepper powder
• 1/4 tsp turmeric powder
• 1 tsp oil
• Bunch of curry leaves crushed and chopped
• 1 egg white
• 1 tbsp corn flour

Sauce ingredients:

• 1/2 tsp cumin seeds
• 3–4 cloves garlic, minced
• Bunch of curry leaves, chopped
• 1 dry red chili
• 1/2 tsp black pepper powder
• 1/2 tsp Kashmiri red chili powder (optional) or 1/2 tsp red chili powder (optional)
• 1/2 tsp sugar
• 1 tsp vinegar

Instructions:

1. Mix all the ingredients listed under “marinade ingredients,” add chicken pieces, mix well, and refrigerate for 2 hours.
2. Add egg white and cornflour to the marinated chicken. Mix well.
3. Heat oil in a deep pan and fry the chicken pieces in batches over medium heat until crispy, about 2 minutes on each side. Drain onto absorbent paper and set aside. Do not overcrowd the pan.
4. To prepare the sauce, heat oil in a separate pan. Temper with cumin seeds, garlic, red chiles, and curry leaves. Add black pepper powder, chili powder, sugar, and vinegar. Stir well. Add the chicken pieces, adjust salt, and stir to coat chicken with the sauce.
Sauce needs to have a thick consistency to get desirable coating on the chicken pieces.
The dish can be enjoyed as side dish or with some salads and boiled rice.

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Mitti

by Irene Hussain – Production assistant

Mitti is a traditional Fijian dish. Goes well with island fish like fish, cassava, or dalo.

Ingredients:

• 1 can coconut milk
• 2 small chopped tomatoes
• 2 spring onion
• Chilli, according to your taste
• Salt, according to your taste
• Lemon juice, according to your taste

Instructions:

1. Mix these ingredients together.
2. Add additional ingredients and seasoning to your taste.

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Mixed lentil dhal

by Hemangi Malde – Regulatory Affairs team leader

Ingredients:

• ½ cup split red lentils
• ½ cup split yellow lentils (moong dal)
• ½ cup split pigeon peas lentils (toor dal)
• 2 tomatoes (finely chopped)
• 1 onion (finely chopped)
• 1 carrot grated (or any vegetables)
• 2 cloves garlic (1/2 tsp crushed garlic)
• 1 small piece ginger (1/2 tsp crushed ginger)
• 1 green chili chopped
• Some curry leaves
• Juice of ½ lemon
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• ½ tsp turmeric powder
• ½ – 1 tsp red chili powder
• 1 tablespoon coriander powder
• ½ tsp garam masala (optional)
• Oil for cooking
• Salt to taste

Instructions:

1. Soak the lentils in enough water for 4-5 hours.
2. Cook the lentils with enough water, adding little salt on slow-medium flame, until the dals are mushy and soft. (I pressure cook the dals to 3 whistles)
3. Blend the cooked dals in blender and keep it aside.
4. In a saucepan, heat 2 tablespoons of oil. When hot, add mustard seeds, cumin seeds, curry leaves, and green chilies. Allow it to splutter and sauté for a minute on slow flame.
5. Add garlic, ginger, and onions. Sauté until the onions are translucent (for about 2 minutes) on slow flame.
6. Add carrots and tomatoes, and let it cook for a while, i.e., until the oil separates out or the vegetables are cooked.
7. Add turmeric powder, chili powder, coriander powder, and garam masala (if any).
8. Add the cooked dals and mix it well.
9. Add enough water to adjust consistency and salt to taste.
10. Let it cook on slow flame for 5-7 minutes until it starts boiling.
11. Add juice of half lemon and garnish it with coriander.
12. Serve it with steamed rice or rotis.

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Peppermint crisp fridge tart

by Joanne Daniels – Regulatory Affairs manager

Ingredients:

• 1 can caramel Top n’ Fill
• 500 mL cream
• 3 peppermint crisp bars
• 1 packet tennis biscuits (or nice biscuits if you cant find tennis biscuits in international aisle)

Instructions:

1. Whisk cream until soft peaks form. Add caramel and mix until combined.
2. Crush peppermint crisp bars. Fold 2/3 of the crushed bars into the cream mix.
3. Layer biscuits at the bottom of a rectangular dish. Spoon 1/2 of the cream mix over the biscuits. Repeat with second later.
4. Sprinkle the remaining crushed peppermint crisp over the top of the dessert.
5. Chill overnight, then slice and serve!

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Vegemite on toast – Australia’s national dish

by Kerri Megens – Technical Documentation administrator

Ingredients:

• Bread
• Butter
• Vegemite

Instructions:

1. Place bread in toaster and toast your bread.
2. Spread with a nice thick layer of butter on the toast.
3. Once the butter has melted, spread with a generous amount of Vegemite.
4. ENJOY!

Note: Quantities of butter and Vegemite can be varied to suit your own tastes.