Our stories | 20 May 2019

Fairwater Foodies cookbook: recipes from our Fairwater residents

Ray Baksmati
Ray Baksmati
Development Director - Land, Frasers Property Australia , New South Wales

There are few things in life that can bring people together – or inspire as much pride and passion – the way food can.

When most of us consider sustainability, we tend to think about ‘green’ initiatives focused on energy and water conservation as well as waste reduction. While those things are inarguably important for a community’s health and wellbeing, we also recognise that some of the greatest assets a place can have are the people who live there.

Fostering social connection and creating healthy communities is pretty fundamental to the Frasers Property approach, and we accomplish this by providing every new community with abundant outdoor space, access to free fitness classes, and a dedicated Community Development Manager to facilitate neighbourly interactions by bringing people together.

Which brings me to the Fairwater Foodies cookbook.

Sharing a meal with others is about more than just company. It’s those moments where new friendships are formed, ways of thinking are challenged and minds expanded. It’s that sense of achievement that comes from putting something delicious on the table that the family can’t wait to devour! And so, at multicultural Sydney community Fairwater, we asked residents to submit their favourite recipes to compile a community cookbook – Fairwater Foodies.

Showcasing the diversity and good taste of close-knit neighbours, Fairwater Foodies is full of the dishes that regularly bring their residents together at community events. Here are a few of my favourite recipes for you to enjoy. I hope they inspire you to get together with your friends and family soon and cook up a storm.

Moroccan Lamb Stew “My cooking began with my move to Australia. Sydney, with its cosmopolitan heritage exposed me to countless cuisines and amazing produce, and 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!” - Nima Banga

Live Proud Frasers Property AustraliaIngredients
1.3kg boned lamb shoulder cut
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
1 large carrot, chopped
1 large potato, chopped
1 tablespoon lemon zest
1 400g can chickpeas
2-3 cups chicken broth
Coriander to garnish

1. Coat lamb with cumin, fennel seeds, paprika, black pepper, cinnamon and salt.
2. Heat 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. Add 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. Add carrot, potato, lemon zest, chickpeas and chicken broth, then add the lamb back in and bring to the boil.
6. Slow cook for 1 hour in the pressure cooker.
7. Garnish with coriander to serve alongside couscous flavoured with almonds, sultanas, mint & lemon.

Shandong Beef
“This is a one pot wonder! And of course, it is delicious.” - Nicole Yee
Live Proud Frasers Property AustraliaIngredients
1kg beef (silverside or shank)
1 bunch coriander, chopped
1 clove garlic, chopped
Olive oil
Bird’s eye chilli
Soy sauce
Sesame oil
* Olive oil, vinegar, sugar, birds eye chilli, soy sauce and sesame oil to taste

1. Boil 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.
2. Once 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. Combine remaining ingredients in a large bowl, add meat and marinate in the fridge for another 3 hours.

• Reserve the beef stock and use it for soup.
• Keep the marinade from the beef, combine with vegetables & vermicelli noodles to make a salad.

Vadapau (Indian Burger)

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

Live Proud Frasers Property AustraliaIngredients
For Vada (patty):
2 medium or large sized potatoes, grated
1 tablespoon chopped leaves, coriander
2-3 chillies
1/2 teaspoon ginger
1/8 teaspoon turmeric powder
Salt as required

For batter:
1 to 1½ cup chickpea/gram fl our
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

1. Mix all the Vada/patty ingredients into a bowl. Divide into equal portions and shape into patties.
2. Combine all batter ingredients in a bowl.
3. Dip each patty into batter and fry in the oil.
4. Once cooked, serve on a burger bun with tomato sauce.

Ray Baksmati
Ray Baksmati
Development Director - Land, Frasers Property Australia , New South Wales