An African Feast in Port Douglas 2013

What once started as a small fundraising idea at my workplace after returning home from a trip to Africa, this year turned into a fundraising event supported by my local community helping to raise funds for the East African Mission Orphanage and Familia Moja Children's Home, both in Kenya.

It was on the night of the 12 October 2013 at the Port Douglas Community Hall, that the inaugural 

'An African Feast in Port Douglas' was held!

This year, I wanted to share 'the feast' with a larger audience and in turn not only raise more funds but create more awareness of the issues facing these organisations every day, many of which we take for granted.

Having never organised something of this scale before, I was nervous and very aware of the fact that if this was something I wanted to continue each year, it had to have that 'WOW' factor and connect with people in a way that they knew their contribution was making a difference.

With high expectations of myself, and knowing what I wanted to achieve, it was important to me to make the event a stand out and show the community something different. For people to want to come back next year and tell their friends, it had to be special and have an impact in a way that people didn't expect.

I aimed high. I wanted to host up to 250 people, have a sit down 'feast' consisting of an all-African menu cooked by some of Port Douglas' finest chefs. I wanted to include local businesses and highlight their products and services, have a 'mystery box' competition with up to 100 prizes, provide African drummers and entertainers and have an atmosphere that was not only professional but fun. 

In a nutshell, the past 6 months have been crazy! Never could I have I imagined the magnitude of things to consider when putting something like this together. Without any idea on budgets, costs involved, coordinating the entertainment, developing the menu, designing posters and brochures, starting the Facebook page, recruiting chefs, organising and hiring equipment, finding suppliers AND looking for businesses to donate items for the 'mystery box' competition it was safe to say.... I felt well and truly out of my league! 

With all that worry and excitement rolled into one, finally the night was here! 

As guests entered the room, the cool reggae tunes of Cairns & Koah based group 'Koahlition' helped set the scene for what was going to be a very special night. With stories told of Familia Moja & the East African Mission Orphanage by myself and Jess, guests were also in for a chance to win some fantastic prizes from some of the regions finest resorts, restaurants, boutiques, attractions, trade services and tourism operators.

With the feast about to begin, nobody knew what they were in for as the entrée hit the table. Guests were treated to a selection of spicy lamb kofta's, Moroccan chicken skewers and vegetable samosas all accompanied by a tangy mango chutney and the ever delicious Mungalli yoghurt.

After another funky set by Koahlition, it was now time for the mains to be served! As the bowls and platters came flying out the kitchen there was a huge array of African dishes to choose from including a goat curry, cous cous, dukkah baked mackerel, kuku paka (chicken curry), bobotie (minced lamb), chapati , roasted root vegetables and rice, all ready to tamper with everyone’s taste buds.

After a small presentation and video on Familia Moja and the East African Mission Orphanage by Jess and I, guests were finally able to see how what we were doing, as small as it may seem, would not only change their lives of these children, but that too of their entire communities.

The 2013 EAMO update - A Better World, Canada

Familia Moja - The Volunteers - A short doco by Stella Maynard, Bridget Ikin and Matilda Brown

The experience that I have gained in the last 6 months has been invaluable. I have been totally overwhelmed by the support given to me by not only my friends and family but local businesses. It has encouraged me to further make 'the feast' an annual fundraising event that the community can support for hopefully many years to come.

Those who know me, recognise it's hard for me to hide the passion I have for Africa and in particular helping these two organisations. The things I have learnt in my travels have had a lifelong effect on me and I can only hope that by sharing my experiences that they too can have an impact on someone else. 

In the years of doing the feast, I have learnt that even the smallest of gestures can have a huge effect on peoples lives on the opposite side of the world. Although, in my mind, what I am doing is so small in comparison to the work that these guys do on a daily basis, I am still well aware that every little bit makes a difference.  

It is only now that I can sit back and say to myself that whilst I may not have achieved all the things I set out to, what I did was amazing! To have managed to do what I did, I showed myself that next year can only be bigger and better and with the support I have already received (some of which has come from people I have never met), 'An African Feast in Port Douglas' WILL be back next year and we will continue to raise funds, awareness and not just help individuals but help develop whole communities for the future.

So without further ado.....

I would like to announce that both the East African Mission Orphanage and Familia Moja Children's Home will both receive over $1300 each as a result of the funds raised at the 2013 

'An African Feast in Port Douglas'!

'An African Feast in Port Douglas' would not have been possible if it not for the love and support shown by my friends, family and many businesses. I have made many new friends, learned so much and been shown that my local community has that spirit and determination to help make a change.

Familia Moja and the East African Mission Orphanage will continue to update me on the progress of their projects in which I will pass on through additional posts or via the Facebook page.

Familia Moja Co-founder, Jess White & I. 

I would like to say a HUGE thank the following businesses for their assistance:

The Newsport
The Mossman Port Douglas Gazette

4AM Radio

Port Produce

Port Douglas Seafood

The Henna Hut

Outrageous Fishing Charters

Trinity Sport Fishing

Turf & Garden Maintenance Services

Wonga Foods

Watergate Port Douglas

Sheraton Mirage Resort

On the Inlet

The Junction Cafe - Mossman

Goodies Cafe Mossman

Origin Espresso

Koahlition Reggae Band

For further information on how you can continue to assist 'An African Feast in Port Douglas' or for information on future events, please visit:

'An African Feast in Port Douglas' Facebook page at: https://www.facebook.com/AnAfricanFeastInPortDouglas?ref=hl 

Familia Moja Children's Home: http://familiamoja.org/

The East African Mission Orphanage: http://www.eastafricanmission.org/

A food lovers paradise in Port Douglas - Part 1

'Palates of Port'

This weekend saw Port Douglas as a food lovers hub with lots of exciting events to get your taste buds tingling!

On the final weekend of the Port Douglas Carnivale calendar we saw the return of everyone's favourite events along with the new and exciting... 'A Taste of Paradise' showcasing some of the Far North region's finest produce and producers.

First up on Friday night was 'Palates of Port', an event host by Port Douglas Catering & Events at the Sugar Wharf.

Almost 180 guests were treated to an 8 course degustation menu with matched wines prepared by some of Port Douglas' finest chefs from restaurants such as:




Harrison's

Salsa Bar & Grill

Bel Cibo

Nautilus

Thala Beach Lodge

Zai

Sheraton Mirage

Port Douglas Catering & Events

The mouthwatering menu included:

*Mint julep marinated ocean trout

* Chilled rock melon gazpacho with minted crab meat

* Smoked ham hock terrine with crispy hens egg

* Waldorf salad & pressed chicken terrine

 *Peccorino custard, brocolini & shaved asparagus

* Braised beef cheek tortellini

*Seafood tasting plates of seared yellow fin tuna & prawns

* Manhattan ice tea granita

 

* Daintree Tea glazed duck

* Watermelon lime and menthol

* Daintree Estates chocolate nemesis 

* and macaroons!

The entire night was hailed a huge success  and with the World Heritage Daintree Rainforest lending itself as an amazing backdrop and infamous Great Barrier Reef at your feet, could you really have asked for anything better?

 

If you were unlucky to miss out on this year's event don't worry.... it will be back next year and you can always stop by and get your own little 'Palates of Port' any day of the week at one of the participating restaurants!

Harrison's - http://www.harrisonsrestaurant.com.au/

Salsa Bar & Grill - http://www.salsaportdouglas.com.au/

Bel Cibo - http://www.belcibo.com.au/

Nautilus - http://www.nautilus-restaurant.com.au/

Thala Beach Lodge - http://www.thalabeach.com.au/

Zai - http://www.zaicafelounge.com/

Sheraton Mirage - http://www.sheratonportdouglas.com/dining

Port Douglas Catering & Events - http://www.portdouglascatering.com.au/

For more great pictures of the night you can also visit Cat's Eye Productions at: www.catseyeproductions.com.au/html/

Part 2 of 'A food lovers paradise in Port Douglas' takes us to the new an exciting event 'A Taste of Paradise' where we saw lots of local produces along with some very special guests!

Stay tuned!

African Chermoula & Curry Spiced Rice with Chicken and Prawns

This is a African inspired recipe I made up myself! It contains lots of fresh ingredients straight from the garden as well as my favourite spice mix....

Chermoula!

What you need:

• 1 kg chicken thigh fillets - skin off - diced
• 12 uncooked tiger prawns - peeled
• 4 garlic cloves - crushed and roughly chopped
• 1 knob of ginger - finely grated 
• 1 cup of chives - finely chopped
• 1 tablespoon of crushed chilli 
• 2 tablespoons of chermoula spice mix - see tips below to make your own or purchase on-line
• 1 cup of fresh coriander - roughly chopped
• 1 tablespoon of sesame oil
• 1/4 cup of peanut oil
• the juice of 1/2 a lemon
• 1 tablespoon of curry powder ( I prefer Keen's Traditional Curry Powder - see tips)
• 2 Cups rice - cooked al dente 
• Salt and pepper to season

1. In a large saucepan add 2 cups of rice to salted boiling water and cook to al dente. Drain and set aside.
2. In a large bowl place the garlic, ginger, chives, chilli, chermoula, coriander, sesame oil, peanut oil and lemon juice. Combine together
3. Add the chicken and prawns. Coat with marinade and refrigerate for 3 hours (if your running short of time - go straight to cooking)
4. Place the chicken in a large non-stick pan and cook on a medium heat with the lid on (to keep in the juices) for 10 minutes, stirring occasionally
5. Add the prawns along with all the remaining marinade in the bowl and cook for a further 3 minutes (lid off)
6. Place the cooked rice into the pan and add the curry powder. Stir through, ensuring all ingredients are evenly coated.
7. Season with salt and pepper
8. Drizzle with lemon juice to serve.

Tips: 

* If it seems a little dry after adding the rice, add some water to loosen it up

* If you do not wish to have both prawns and chicken, omit whichever to your liking

* Keen's Traditional Curry Powder http://mccormick.com.au/products/mustards-and-curries/keens-curry/keens-curry.aspx

Chermoula

Chermoula is a complex blend and exotic mix of fragrant herbs and spices commonly used to spice up chicken, beef and seafood dishes. 

To make your own chermoula check out:

Poh Ling Yeow's (from Poh's Kitchen) chermoula recipe at: http://www.abc.net.au/tv/pohskitchen/stories/s2871358.htm

or

SBS Food

http://www.sbs.com.au/food/recipe/15330/Chermoula_marinade

To purchase dried chermoula can can visit:

Herbie's Spices at:

 http://www.herbies.com.au/?gclid=CMiTq6_KpLcCFWZcpgodQRgAZg 

or 

Henry Langdon at:

http://www.henrylangdon.com/home.php

Enjoy :-)
  

Kangaroo fillet with warm beetroot, ginger & blood orange salad

Check out this yummy kangaroo recipe that's

 sure to get you moving!

What you need:

• 1 Kangaroo fillet
• 1 red onion - thinly sliced
• 1 small piece of fresh ginger - thinly sliced
• 1 cup of Brazil nuts - roughly chopped
• 1 blood orange - peeled and thinly sliced
• 1 large beetroot - raw and thinly sliced
• 1 cup spinach

1. Place kangaroo fillet in a hot pan and cook for approximately 3 mins on each side (see tips below). Remove from pan
2. Whilst pan is still hot, add onion, ginger, nuts, orange and beetroot and cook until caramelised
3. Add the spinach and toss through for 1 minute
4. Finally plate up your salad, add your kangaroo steak and enjoy! 

*Tips: For some handy cooking hints on everything kangaroo check out 

Macro Meats

http://www.macromeats-gourmetgame.com.au/Recipes/Kangaroo_fillet_steak#.UXU3BKJHKSo 

or 

Wild Oz Cooking Guide

http://www.wildoz.com.au/Cookingguide.aspx

I received this recipe from my cousin Sean who recently started his own business called

The Movement Guide (TMG).

TMG aims to reunite you with your innate abilities, achieve your goals and overcome physical or mental blocks and injury. TMG not only works with you on your nutrition and lifestyle choices but will help you explore new techniques focused on loosening your body and mind. 
His philosophy...Eat well, Move well, Be well  

To read more visit:

http://www.the-movement-guide.com/

Thinking back......

In just over 3 months time I will be setting off on another adventure hoping to taste, see, smell and experience all that is India and Sri Lanka.

In the past 8 years I have been lucky enough to have visited some amazing places throughout the world and met some truly inspiring people.

In thinking back at some of the things I've been lucky enough to have done, I wanted to share some images of my most favourite and memorable experiences. 

I hope you enjoy this little journey and it inspires you to get out there any enjoy the amazing world we live in!

Here's a little snippet of things to come!

Mixed Mushroom Risotto!

I love risotto and really....who doesn't!

It seems to be a dish that has a reputation for ending in disaster BUT I think I've found a way to make a 5 star risotto that's sure to please everyone!!

Sure, I've had quite a few disasters myself but after trying a few different methods (usually the one ones on the back of the packet), I think I've finally worked it out!

Give it a go and let me know what you think!

What you need:

• 1½ litres of chicken stock
• 2 cups of arborio rice
• 100g oyster mushrooms - roughly chopped
• 100g shiitake mushrooms - roughly chopped
• 100g shimeji mushrooms - roughly chopped
• 100g enoki mushrooms - roughly chopped
• 100g button mushrooms - roughly chopped
• 4 cloves garlic - roughly chopped
• A splash of dry white wine
• 1 cup grated parmesan cheese
• 1 tablespoon of vegetable oil
• A pinch of both salt and pepper

Note: With the mushrooms, 100g is roughly half a small container that you get from the supermarket

1. Add the garlic, onion and oil to a pan and cook for roughly 2 mins on medium heat
2. Place the 2 cups of arborio rice into the pan and fry for 3 mins, ensuring it doesn't stick and burn on the pan 
3. Now begin adding the stock, enough to cover the rice. My trick, put the lid on the pan. Keep covered for about 3 mins then remove the lid, stir and allow for liquid to reduce.
4. Again, add more stock and cover. Continue the process above until all remaining stock has been used. 
5. After adding the final cup of stock, do not cover
6. Place in all of the mushrooms, white wine and stir through
7. To finish, top with some good quality grated Italian parmesan cheese!

* To add chicken: Do this prior to beginning step 1. Cut chicken (breast) into thin pieces, add a dash of oil and place on a high heat. Once cooked through, remove from pan and set aside. Add the chicken back when putting in the mushrooms (step 6). 

Enjoy!

Sri Lankan Green Mango Salad

For a tropical & refreshing salad with a bit of kick try this yummy Sri Lankan dish!

"Sri Lankan Green Mango Salad"

What you will need:

• 2 green mangoes - peeled and grated
• 1 carrot- grated
• 3 spring onions - finely sliced
• 2 cloves garlic - roughly chopped
• 2 table spoons raw sugar
• ¼ cup of fresh mint and coriander chopped
• 2 table spoons lime juice
• ½ table spoons galangal - finely grated
• 1 table spoons ginger - finely grated
• ½ large red chilli chopped roughly*
• 3 table spoons roasted salted peanuts- roughly chopped
• 3 table spoons fish sauce

1. Using a mortar and pestle, crush the garlic, a pinch of salt and the sugar.
2. In a large bowl add the fish sauce, lime juice, galangal, ginger, chilli and combine.
3. Add the green mango, carrot, spring onions and peanuts.
4. Finally add the mint and coriander just before serving.

This is served perfectly on its own or even with some warm rice!

Tips:

* If you prefer your salad a little milder, omit the chilli seeds from the dish

** In addition, you could add some freshly grated coconut or pan-fry your favourite fish (or prawns) in some coconut oil and serve on top!

Hope you enjoy!


Picture retrieved from: http://www.wiffens.com/recipes/mains/kingfish-and-green-mango-salad

East African Chapati (flat bread)

'Chapati' is a type of flat bread (similar to that of Indian roti) cooked almost daily in many african kitchen's and eaten with curries and soup!

Serve 6-10

What you will need:

• 2 cups of plain flour (white or brown)
• 1 teaspoon salt
• 1 teaspoon of cooking oil
• warm water (enough to make a thick dough)

1. Mix flour and salt in a deep bowl
2. Slowly add enough warm water to make a thick dough
3. Add cooking oil
4. Sprinkle a clean bench top with flour (so the dough does not stick) and knead together (until well combined)
5. Return dough to the bowl, cover with a clean tea towel and rest for 30 minutes
6. Lightly grease a frying pan and put to medium heat
7. Divide dough into apple size portions and flatten (like a pancake)
8. One by one, add them to the frying pan and brown on each side
9. Place cooked chapati into a warm oven whilst preparing remaining ingredients.

Can be served with butter.

Enjoy!

Image retrieved from: https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEihcawwRxVGI5IHDJrZBstiym3jD2Ze0wdI2p0BWO0wRWjtEgDPd8Tuy7HhdevF4gxy5Sh1GpY-C0UmHFYYb5MZ5iydeFE6N3nwuB7axl2Wd8oXcRynWjQif-9cdcilMubJgnLvLj5Tu2Vr/s400/chapati+(32).JPG

African Peanut & Chicken Stew

For those who love something a little nutty try this yummy take on a easy classic West African dish!

Serves 4

What you will need:

• 2 tablespoons of peanut oil
• 1 red onion - chooped
• 2 tablespoons freshly grated ginger
• 3 cloves of garlic - crushed
• 1kg of thigh fillet chicken - chooped into large cubes
• 1 teaspoon of chilli paste (mild or hot depending on your taste)
• salt and pepper to taste
•  2 cups of chicken stock
• 2 cups coconut milk
• 2 large sweet potato cut into chunks
• 425ml (1 can) of chopped tomato
• 500g green beans
• 1 cup of crunchy peanut butter

1. Heat the oil in a large pot on medium to high heat and add the onion, garlic and ginger. Cook until softened and fragrant
2. Add the chicken and cook until browned
3. Add chilli paste, salt and pepper
4. Pour in chicken stock, coconut milk and add sweet potato chunks. Bring to the boil
5. Reduce to a medium heat and let simmer for 10 minutes
6. Add chopped tomato, green beans and peanut butter and let simmer on low for 25 minutes.

Serve with rice.

Enjoy!

Image retrieved from: http://www.simplyrecipes.com/wp-content/uploads/2010/12/african-chicken-peanut-stew-a.jpg?ea6e46

Kuku Paka - East African Coconut Chicken Curry

I first came across this awesome dish when I was researching different recipes to cook for "An African Feast"

"Kuku Paka"

Kuku Paka is a Swahili dish from the coast of East Africa with a mixture of African, Arab and Indian influences

Don't be overwhelmed with the ingredients list, chances are some of you will have most of it in your cupboard...and if you don't...you should have!!

What you will need:

• 1 kg chicken thigh fillets, diced (thigh fillets are much juicer and I find better in curries)

• 2 tbsp cooking oil or butter

• 1 onion, finely chopped

• 2 red capsicums, chopped

• 4 cloves fresh garlic, finely chopped

• 1 tsp fresh ginger, crushed

• 1 tbsp curry powder

• 1 tsp salt

• 1 handful of fresh coriander, chopped

• 1 tbsp lemon or lime juice

• 1 tsp cumin powder

• 1 tsp coriander powder

• 1 tsp garam masala

• 2 tbsp turmeric power   

• 6 potatoes, cleaned and cut into quarters (I prefer using potato with skins on – it’s better for you!)

• 4 ripe tomatoes, cut into chunks

• 800 mls of coconut milk (2 tins)

• 1 cup water

1. Heat the oil or butter in a large saucepan
2. Add in the onion, garlic and ginger and fry for about 1 minute
3. Add all dry spices (curry powder, cumin powder, coriander powder, garam masala & turmeric) and salt and mix well
4. Over a high heat add the diced chicken and brown. Reduce heat to medium
5. Remove chicken from pot and set aside
6. Add the water to the pot and bring to a slow boil. Add the potatoes and cook them until they begin to become tender
7. Return the chicken to the pot, add capsicum and tomatoes and continue to cook at a low boil. Stir occasionally, until the chicken and potatoes are cooked through
8. Add the coconut milk, reduce heat, and gently stir and simmer until sauce is thickened
9. Stir in the lemon juice and add the fresh coriander.

Serve the Kuku Paka with rice and chapati.(recipe coming soon!)

Tips: 

* I normally cook this dish using a slow cooker (overnight), just add all the ingredients in together but be careful not to add to much liquid. If anything, omit the cup of water from the recipe. 

** The longer you cook the chicken, the more tender it will be. Just ensure it is kept at a low heat.

I hope you guys enjoy this as much as I do!

(Image retrieved from: https://sites.google.com/site/espanolcomidadelmundo/las-comidas-del-africa/kuku-paku)

The David Sheldrick Wildlife Trust and Mutara

Before going on an overseas trip to Kenya I came across an organisation called The David Sheldrick Wildlife Trust (DSWT).

The DSWT was founded by Dr Dame Daphne Sheldrick in Kenya in 1977 in memory of her late husband, David Sheldrick, the naturalist and founder warden of Kenya's Tsavo National Park. The DSWT embraces David's vision for the protection of wildlife and habitats and undertakes a variety of projects aimed  at ensuring a viable future for animals and people, where they might live in harmony.

 

The work of DSWT is broken up into 4 main areas:

1. The Orphans’ project

Following CBS 60 Minutes in the USA and the BBC’s Elephant Diaries programmes, this is perhaps the best known aspect of their work. Since 1987 they have successfully rescued and hand-reared more than 135 orphaned elephants and 14 black rhinos. This success has been possible thanks to the worldwide network of foster parents, the dedicated team of keepers and the efforts of Dr Dame Daphne Sheldrick and her pioneering work in identifying the husbandry and milk formula needed by orphans if they are to have any chance of survival.

https://www.sheldrickwildlifetrust.org/html/raiseorphan.htm

2. Anti-poaching

Since 1999 DSWT have undertaken anti-poaching operations in and around Tsavo National Park, Kenya’s largest Park, covering an area equal in size to the country of Wales. They currently operate seven fully mobile anti-poaching teams, tasked with removing illegal snares, arresting poachers, and educating and working with local communities to find solutions to the human-wildlife conflict and poaching of wildlife. The anti-poaching teams have removed more than 100,000 illegal snares, saving literally hundreds of thousands of animals from the slow and intensely painful death these indiscriminate killing devices cause their victims.

http://www.sheldrickwildlifetrust.org/desnaring/index_new.asp

3. Mobile Veterinary Support

In 2003 DSWT introduced a fully mobile veterinary unit, offering immediate aid to animals injured or in distress in and around Tsavo, Shimba and Amboseli National Parks and surrounding ranches. The unit, now led by Dr Poghon (2010) has saved the lives of hundreds of animals of all species, aided in the rescue of orphans and provided veterinary treatment to animals in need.

Following the success of the original Vet Unit, and sadly a growing need for a similar mobile team elsewhere to help victims of illegal poaching, a second Mobile Veterinary Unit was setup in 2007, serving the Maasai Mara, Lake Naivasha, Ruma and Lake Nakuru National Parks. This unit is led by Dr. Mijele.

http://www.sheldrickwildlifetrust.org/mobilevet/index.html

4. Community Outreach

DSWT recognise that the long term conservation of wildlife depends on the people living alongside wildlife; as people and animals must learn to live in harmony with one another.

They undertake a wide variety of community outreach programmes in the areas of Nairobi and Tsavo, working with some of the poorest communities, to bring knowledge and resources to these people. This support is provided in the form of school trips into National Parks for children, who may otherwise have never seen their country’s own wildlife, video presentations at schools, and the provision of school books, art materials, sports equipment, desks, and water catchment facilities.

It has now been over 3 years since I began the sponsorship of our elephant, Mutara. 

At 2pm on the 27 July 2009, a newborn female calf was seen wandering all alone on the road. She would be named Mutara after the ADC station that saved her from certain death and was flown to Nairobi by East African Air Charters, in a small Cessna 206 aircraft. 

The umbilicus was still attached meaning she may have not even had her mother's first colostrum milk to trigger her immune system. She was therefore given Elephant plasma through a saline drip.

Although the reason for her being orphaned is not definitely known, she is likely to also be a poaching victim.

This week after 3 years in the nursery unit, Mutara graduated from the Nairobi orphanage to the Ithumba reintegration centre. 

Here she will begin the next step in her journey where she will now enjoy interactions with wild elephants and learn from the older orphans about life in Tsavo and to becoming once again, a wild elephant.

It has been a amazing experience to be apart of something so special and to have been able to visit and watch Mutara grow from being a small orphaned newborn to be the beautiful matriarch of the nursery herd caring for the smaller carves, as she once herself was. 

Mutara comforting a young calf

For further information on how you can help return these amazing animals back into the wild and help make a stop to illegal poaching and the ivory trade, please visit 

http://www.iworry.org/ 

or

 http://www.sheldrickwildlifetrust.org/index.asp

For $50 a year you too could get involved!

Mutara and I after our visit in 2009

Mutara on Friday (2013)