The Cancer Council’s Australia’s Biggest Morning Tea event was launched last week at Martin Place to raise awareness for this year’s event and to get the ball rolling with their registration drive for Morning Tea fundraisers around the country.
Australia’s Biggest Morning Tea is their largest and most successful charitable event, raising over 10.7 million dollars last year. This year they’re looking to raise at least 11 million to not only fight the incidences of cancer but also to offer support to those affected by it.
Read on for an account of the event, information on how you can contribute, as well as the recipe for these tasty looking Ginger Spring Onion Chicken Rolls.
Ed Halmagyi, resident chef on the Better Homes & Garden’s TV show emcees the event’s proceedings with a warmth and charm that you’d expect from a professional television personality.
Officials, sponsors, and representatives from the local Bangladeshi and Chinese communities are introduced to the crowd and take to the mike in turn to pledge their support.
There are a host of celebrities that have lent their name to this worthy cause and this year is no exception. Acclaimed chefs such as Matt Moran (Aria) & Peter Kuruvita (Flying Fish), as well as Masterchef contestant Justine Schofield and Junior Masterchef judge Anne Gare, are some of the names that have offered their support.
Others, such as nutritionist & TV personality Janella Purcell (not pictured), as well as Masterchef Season 2 finalist Callum Hann take to the stage and conduct a brief cooking demonstration of recipe suggestions for morning tea events.
Preparations of the final act of the event launch are put into place, conducted by none other than…
…the Maestro of the Macaron, Adriano Zumbo.
Adriano attempts the self-imposed challenge of decorating fifty of his morning tea mini cakes within a minute.
Assisting Adriano Zumbo with his challenge is his cute-as-a-button “Mini Me” apprentice chef Emily Kirkman.
The countdown begins and Adriano and Emily get to work piping and decorating in a flurry of movement.
The crowd look on intently, offering their support and applause once the minute is up. Whilst the pair of patissiers fall short of their goal of fifty, no one seemed to mind.
Adriano finishes decorating the mini-cakes as spectators take the time to capture the moment on their cameras. These cakes were later offered for sale at a coffee stand setup nearby for the event.
The demonstration recipes of the event were as follows:
- Summer Fruit Daze by Adriano Zumbo.
- One Egg Omelette served on Square Paratha prepared by Janella Purcell.
- Ginger Spring Onion Chicken Rolls prepared by Callum Hann. The recipe for this dish is available at the end of this post.
To offer your support to raise money for this worthwhile cause, you can look to host your own morning tea event by registering on the Biggest Morning Tea website, attending one of the organised Morning Tea events, or by leaving a donation.
There are also a number of competitions, including an overseas trip to South Africa, Hong Kong & Bali, as well as a Morning Tea Masterclass with Janella Purcell. To find out more information regarding these competitions, check out their competitions page.
For more photos of the Australia’s Biggest Morning Tea event, go to the heart of food Facebook fan page. While you’re there, feel free to click on the Like button to keep up to date with future posts and other announcements that are made there from time to time.
Ginger Spring Onion Chicken Rolls
250g lean chicken mince
1 cup corn kernels
1 medium carrot, grated
1 cup of Chinese cabbage (wombok/napa), shredded
2 tbsp ginger, finely diced
2 tbsp spring onions, chopped
4 sheets of bean curd skins
2 tsp flour mixed with 1 tbsp water
1 clove garlic
2 tsp sugar
1 1/2 tsp corn flour
1/2 tbsp salt-reduced soy sauce
1/2 tsp rice wine
- Mix chicken with seasoning.
- Drain corn kernels.
- Heat wok, add 1 tbsp of oil. When oil is hot, add ginger, carrot & cabbage and stir fry for 2-3 seconds.
- Add the chicken mince and mix well. Add 1 tbsp of water and stir fry until cooked.
- Add the corn kernels and spring onions and mix well.
- Set aside the cooked mince mixture to cool. Ensure that the mixture is quite dry before proceeding.
- Cut the bean curd skins into small pieces (approx. 13cm x 14cm).
- Place some of the filling in the centre of each piece. Roll up and fold ends in to make small rolls, sealing with the flour and water mixture.
- Heat steamer. Steam on high for 4 mins or until bean curd skin is soft.
- Remove from steamer and serve with Worcestershire sauce.