Remember Share a table with familiar faces and discover their own personal experiences with dementia - Community Vision
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Recipes to
remember
Share a table with familiar faces and discover
their own personal experiences with dementia.
aroasttoremember.com.au
To the person reading this
thank you
By purchasing this recipe book, you’ve contributed
vital funds to Community Vision’s ‘A Roast to
Remember’ dementia fundraising campaign. For
remember
those living with dementia, life can be confusing,
frustrating and sometimes frightening. Yet just
the smell of a roast meal can conjure up warm,
reassuring memories.
Recipes to
Inside this book, you’ll find delicious recipes
treasured by Australian families, including mine!
We hope you enjoy the different methods
and unique ways each of our celebrities
cook in their kitchens.
Community Vision would like to acknowledge all
the incredible and generous people who have
shared their special recipes as well as their stories
about how dementia has touched their lives. Your
valuable time and input are so appreciated and your
willingness to help us fight against this disease is
something we will always be grateful for.
Michelle Jenkins
Chief Executive Officer
Community Vision
recipe
Roast Beef
First Class
By Vince Garreffa, Mondo Butchers
remember
Recipes to
INGREDIENTS METHOD
Serves 4 After buying a fabulous piece of beef, score
the fat on top with a knife by cutting a
• 1kg yearling striploin whole crisscross pattern half a centimetre deep in
• Sliced tomatoes the fat. Cut 4 or 5 slits into the meat and place
half a clove of garlic into each one.
• Sliced cucumber
Rub on a litte extra olive oil then season with
• Shredded lettuce salt and pepper all over the beef.
• Jar of mixed pickles Roast in a hot oven (200°C) for one hour.
• Garlic While the meat is cooking prepare your
• Sauces you like condiments to surround the roast.
• WA Lake salt When the meat is cooked, rest it covered in
alfoil on a bench for 15 minutes before slicing
• Freshly cracked black pepper to taste onto guests’ plates or their steak burger
• Margaret River Meneghello extra virgin olive oil bread rolls.
Buon appetite!
DEMENTIA STORY We spent all our lives creating memories and suddenly somebody in our family got to the point
where, for them, the memories were all gone. It’s very, very hard to not feel pain knowing that for
them, so much is lost. Then it is doubly painful because you remember what they simply don’t.
We must find a cure.
recipe SALSA VERDE SOFT POLENTA
Slow Cooked
INGREDIENTS INGREDIENTS
• 50g picked parsley • 100g instant polenta
• 30g picked basil • 1litre milk
Lamb Shoulder,
• 20g picked mint • 80g parmesan
• 50g baby capers • 80g butter
• 25g anchovies
Soft Polenta, Salsa
• 1 garlic clove METHOD
• 200ml olive oil Bring milk to the boil then slowly whisk in
• Zest and juice of 1 lemon polenta.
Verde, Kale
• 1 tbs white balsamic vinegar Continue stirring on medium heat for five
minutes until cooked.
• Salt and pepper to taste
Add butter and grated parmesan and season
with salt and pepper to taste.
METHOD If you need to loosen the polenta to desired
By Kim Brennan, Executive Chef for State Buildings Place picked herbs and anchovies in mixer, consistency, you can add more milk.
grate garlic, and slowly add olive oil.
Once incorporated, add capers, zest, white
remember
balsamic and lemon juice and pulse for 30
seconds.
LAMB INGREDIENTS METHOD
Season to taste.
Serves 6 Caramelise lamb shoulder in olive oil until nice
and golden in a heavy-based casserole dish.
Recipes to
• 1 square cut lamb shoulder (ask your butcher
for this)
Take out and put to one side then add diced
vegetables, garlic, thyme and rosemary.
“At the restaurant (Post), we take out the lamb bones
• 2 litres lamb stock or veal stock Sweat vegetables until they start to turn and press the shoulder overnight, then strain the
• 250ml red wine translucent.
Add wine and stock along with diced tomato
braising juices and reduce this to serve with the lamb.”
• 1 carrot diced
and bring back to the boil.
• 2 sticks celery diced
Place lamb shoulder back in the pot with the
• 1 onion diced stock, it should cover 3/4 lamb shoulder, cover
• Sprig rosemary, thyme and place in the oven on 130°C for five hours.
• 6 garlic cloves Check, turn and baste every hour.
• 3 Roma tomatoes, diced Make salsa verde while the lamb is cooking,
set aside till ready.
To check if the lamb is cooked, the lamb bone
should easily pull away from meat.
Set aside in braising juices to cool slightly
while making the soft polenta.
Dementia is a cruel disease which takes away people’s control of their lives. Their
DEMENTIA STORY
inability to remember things and communicate can leave them very frustrated.
I had an aunt who was diagnosed with this disease, and it totally changed the
person she was. She used to be independent, but this quickly changed as the
disease worsened. I’m happy to support a cause that will raise funds to give these
people a better quality of life and to help find a cure.
recipe
Raw Zesty
Lime Slice
By Carmen Braidwood, Host Weekend Breakfast, 6PR, and
Presenter, Destination WA, Channel 9
INGREDIENTS METHOD
Base For the base, line a 16cm x 25cm
remember
(approximately) baking dish with baking paper.
• 2 cups of any nut besides cashews (I use a mix
of whatever I have lying around, usually pecans, Blend the base ingredients in a food processor
almonds and walnuts) until it’s slightly crumbly but still sticks
together.
Recipes to
• 1/2 cup shredded coconut
Press the base mix on the bottom of the lined
• 5 Medjool dates pitted or 1/4 cup maple syrup baking tray evenly and set aside.
Topping Blend all ingredients in a food processor or
• 2 cups cashews (soaked for 2 hours) high speed blender until very smooth.
Pour the topping over the base and sprinkle
• 1 can of coconut cream (400ml) some lime zest over the top. Set aside in the
• Zest and juice of 3 limes (leave some zest aside fridge for around 3 hours or until you can
for sprinkling over the top) touch the top and it’s set. If you want it firmer,
freeze for 30 minutes before serving.
• 1/3 cup maple syrup
• 2 tbs melted coconut oil
• 1/4 tsp vanilla extract
• A pinch of spirulina or matcha powder for
colour (optional)
Both my grandmothers battled the effects of dementia in their later years. My Gram Braidwood was a
DEMENTIA STORY
performer, like me, and loved to cook. Her favourite recipes live on in a spiral-bound cookbook copied
and shared with the extended family and we honour her memory with an annual pudding bake-off at
Christmas. My Grandma Gregory was a smart, fun-loving woman with a competitive streak who taught me
to play cards, and used to delight in beating her grandkids at scrabble. I don’t remember her liking to cook
much, which is something I probably get from her! Hence my preference for no bake slices like this one.
recipe
The Shoe
Sausage Rolls
By Paul and Jo Higgins, Owners, Operators at The Shoe Bar and Café, Yagan Square
remember
INGREDIENTS METHOD
Serves approximately 24 cocktail-size Preheat the oven to 180°C.
• 1kg premium beef mince Mix all ingredients together.
Recipes to
Lay a sheet of pastry on a flat surface.
• 1 cup fresh breadcrumbs
Cut sheet in half horizontally.
• 2 eggs
Spoon 1/8 of the mince mixture down along
• 1/2 cup tomato ketchup the long side of one pastry half, shaping mince
• 1/3 cup BBQ sauce (ETA if you have it) into a long sausage. Brush opposite long edge
with a little egg mixture.
• 1 tbs of our secret herbs and spices (can’t tell
sorry) – but the following work well combined: Roll up pastry to enclose filling, finishing seam
salt, garlic salt, pepper, rosemary, parsley side down.
Brush top of log with egg mixture. Cut into 6
• 2 packets puff pastry
short pieces. Place pieces, seam side down on
• Egg wash a prepared tray, 2cm apart.
Repeat with remaining mince mixture, pastry
and egg wash.
Bake for 25-30 minutes or until golden and
cooked through.
Serve hot with tomato ketchup or relish.
DEMENTIA STORY
Paul’s mum Gerry suffered for many years with dementia until her death in 2008. Growing up in a pub
and owning pubs all her life, Gerry was larger than life, loving all aspects of hospitality, especially looking
after patrons. Dementia took that all away from her and it was very tough on the family to watch mum
become debilitated with this disease, and no longer be the person she was.
recipe
Slow-Roasted
Pork Belly
By Anna Gare, one of Australia’s most loved TV cooks, most
recently featured on Channel 9’s Anna Gare’s Cab Fare
INGREDIENTS a high heat. Put the pork, skin side down, in the
tray and cook for 1 minute then remove. This is
Serves 10 the secret to really crispy skin.
remember
• 2.5–3kg pork belly (a few bones are okay), skin on Put the garlic, chopped rosemary, fennel seeds
and salt in a mortar and grind to a paste with
• 8 large garlic cloves
a pestle.
• 3 tbs finely chopped rosemary Rub the paste over the pork flesh, but not
Recipes to
• 3 tbs fennel seeds the skin.
• 2 tsp sea salt, plus extra for the pork skin Spread the vegetables and rosemary sprigs
around the base of a large roasting tray and
• 5 celery stalks put the pork, skin side up, on top. Rub some
• 4 carrots, halved lengthways salt into the skin.
• 2 large brown onions, quartered Roast for 3 hours, or until tender.
• 4-5 long rosemary sprigs Increase the oven temperature to 250°C and
roast for 30 minutes, or until the skin crackles
up. Check the pork regularly so the skin
doesn’t burn. If the crackling is not as crisp
METHOD as you would like it, put the pork under a hot
Preheat the oven to 170°C. grill on a mid-to-low shelf and do not take your
Score the pork belly skin using a Stanley knife (or eyes off it while it’s under the grill.
get your butcher to do it for you). Discard the vegetables from under the pork,
Fill a large flameproof roasting tray or pan that will fit they are just for flavour and serve with crispy
the pork with 1cm of water and bring to the boil over roasted potatoes and a delicious fresh slaw.
My mum, Kate, is in her 12th year of dementia. She says, “There’s nothing
DEMENTIA STORY wrong with being demented, you just have to live in the now,” and that’s
all she can do. She’s funny and often inappropriate, we laugh a lot and
sometimes cry. She’s still essentially Kate, and we will endeavour to look after
“I think you can win just about her at home until the very end. She has been the best mum, and now it’s our
anyone’s heart with a perfectly turn to look after her. I chose this recipe out of my ‘Eat In’ book because like
most people, she adores crunchy and succulent roast pork belly.
roasted pork belly.”
HONEY CARROTS
INGREDIENTS METHOD
• 100g butter Preheat oven to 180°C (is there any other
temperature used?!?!).
• 1/2 tsp garlic powder
recipe • 2 tbs honey
In a saucepan on low heat, melt butter, stir in
honey, rosemary and garlic powder and then
Roast to
• Some dried rosemary – not too much – salt and pepper.
‘sprinkles’ is the technical cooking term Lay carrots on a tray(s) lined with baking
• Salt (I will add too much) paper. Pour the saucepan mix over the carrots
and toss until fully coated.
Remember
• Ground black pepper – seriously, in the jar from
the spice section – or grind your own if you Then pop them in the oven (next to your roast)
until lightly brown or glazed, should be about
want to show me up! 30 minutes. Again, make sure you made extra
• 1kg carrots – I prefer baby ones, although to try in the process. That’s the only way we
know food is truly cooked.
Sides
you can use ‘adult’ ones and peel/cut. Or find
the really weird looking ones you have from Voila!
a fine dining restaurant. I mean they look
questionable, but when you pay through the
roof for the sides, then they are AMAZING!
By Tim Campbell, much loved Australian Actor and Singer
“When I think of a good hearty roast,
I’m all about the sides.”
remember
SAUTÉED MUSHROOMS
Recipes to
INGREDIENTS METHOD
• 1/2kg of mushrooms (Can be mixed or a Mix all marinade ingredients (balsamic vinegar,
combo of your favourites. Obviously, you need soy sauce, garlic, and pepper).
to include portobello or whatever your market Add in your mushrooms of choice, let sit for 20
calls the ‘normal’ ones but do cut them in minutes.
halves) Heat the grill to medium/high.
• 2 cloves garlic – crushed Turn every 2-3 minutes. They should be done
• 2 tbs soy sauce in 8-10minutes, of course you’ll need to try a
few in the process to taste when perfect.
• 75ml of balsamic vinegar
Don’t forget the parsley to make it look noice,
• Freshly ground black pepper – yes, about that unuuuuusual!
much!
• Chopped parsley to garnish
Dementia, as we are all aware, is a disease that not only horribly affects the person
DEMENTIA STORY
suffering with the disease but those loved ones around them. Dementia has certainly
played a part in more than one of my grandparents declining years, as well as currently
having quite an effect on my extended family. I’m glad the message and information
are spreading as to what role we can all play to help. The love, care and support of
family and friends is so vital in these confusing and frustrating times of a sufferer’s life.
Thank you for your support.
recipe
Portuguese
Roast Chicken
By Belinda Cipriano, Journalist, Foodie, Social Commentator and Lifestyle Blogger
remember
INGREDIENTS METHOD
Recipes to
Serves 4 Preheat oven to 180°C.
• 1 whole chicken (or 4 chicken Marylands) Place the chicken in a large oven-proof
roasting pan.
• 1 long fresh red chilli, seeded, finely chopped
Combine the olive oil, chilli, salt, garlic,
• 6 garlic cloves (peeled) paprika, parsley, lemon juice in a small mixing
• Smoked paprika bowl and pour evenly over chicken and turn to
coat.
• Parsley (handful chopped)
Break bay leaves and scatter through pan
• 3 bay leaves (broken up) along with the remainder of the lemon.
• 1 lemon (cut in quarters) juiced Place the potato and carrots around the
• Olive oil (enough to cover ingredients) chicken (making sure they too are coated with
ingredients).
• Salt to taste Bake in a preheated oven, turning occasionally,
for about 1 hour or until golden brown and
cooked through.
Serve with salad or sautéed broccolini.
Unfortunately, this disease has hit so many families including mine. We have
DEMENTIA STORY watched both my uncles pass from the disease, and my aunty is currently living
with the disease that has seen her sadly deteriorate from a spritely, happy,
vivacious woman to someone who is a shell of her former self. It’s absolutely
devastating to watch your loved ones lose everything they once knew. I hope
increased research will one day bring with it a cure.
recipe “We would play soccer for what felt like hours.
Burek Pita Once it was time to go home, I would be happy
and eager to see, or should I say smell, what
dinner was there waiting for me.”
By Dino Djulbic, Perth Glory Player
INGREDIENTS METHOD
Dough Mix together flour and salt in a mixing bowl. Add
warm water slowly to the mixture. If the dough is
• About 6 cups of plain flour sticky, add more flour.
• A good pinch of salt (1 tbs) Divide the dough into four pieces. Knead each
• 2-3 cups of lukewarm water piece on a flour dusted surface. Form into balls.
Make sure each ball is oiled. Cover with a cloth
remember
• 1-2 tbs oil for proving
and let it rest for 20-30 minutes.
Filling. Mix together all ingredients
Once they have rested, the dough balls will be soft
• 1/2kg of minced beef to touch, just like your ear lobe. Knead again and
• 1 large onion chopped finely prepare for rolling.
Recipes to
• Salt and pepper to taste Dust your working space with flour. Roll out each
ball to a decent size circle, around 30cm. Brush
• 1-2 tbs of oil the top of each with oil and let it rest for about 15
TIP: You can use various fillings such as spinach minutes.
and ricotta, cottage cheese, zucchini or potato. You Cover the table with cloth, grease the baking pan
will need a large tablecloth to cover the entire table, and preheat the oven to 180°C.
preferably cotton. A sharp knife for cutting dough Place each rolled out dough piece one at a time
edges and a large baking tray to cook pita swirls. in the centre of the table and start the stretching.
Place both hands under the dough and stretch out
gently from the middle to the sides. Continue this
all the way around the sides of the dough until it
reaches the edge of the table (or as far as it can
stretch).
Sprinkle oil over the surface and cut off thicker
edges of the dough. Place a line of filling down one
far side. Fold the dough over it and then roll. Take
one end of your filled dough and twist to make a
snail shape. Continue with rest of dough and filling.
Place into greased trays and sprinkle the tops with
oil then put in a preheated oven and roast (bake)
My wife Bonnie’s for 20-25 minutes until golden brown.
nonno and nonna Serve with sour cream and enjoy!
DEMENTIA STORY
battled with
dementia at the end
of their lives, and
it was a really hard
time for everyone
involved.recipe
Roast Lamb, Coffee
& Cream Combo
By Ian Blackley, Host, More Music Breakfast on Forever Classic 6IX
INGREDIENTS the juices over it every 40 minutes. When it’s
finished, let the lamb rest for 20 minutes before
• Half lamb leg approximately 2.5kg carving. If you want a well-done lamb, I cook for 3
• 600ml cream hours. Works out 30 minutes per 500g of lamb for
medium add an extra 5-10 minutes per 500g for
• 2 shots espresso coffee (or two tablespoons of well done.
instant coffee) to make 250ml
After the lamb has cooked for 1 hour, I add my
• 2 tbs cornflour vegetables in one big flat tray. Chop the vegetables
• Garlic into big chunks, e.g. pumpkin, parsnips, potatoes,
remember
carrots, sweet potato and red onion. I leave the
• Thyme and rosemary skins on, yes even for the red onion. It looks rustic.
• Carrots I also squash cloves of garlic and throw some over
the vegetables. Season with salt and pepper, drizzle
• Parsnips garlic- infused extra virgin olive oil over the top and
Recipes to
• Pumpkin toss. Finish the pan of vegetables with sprigs of
rosemary and thyme before placing into the oven
• Beans with the lamb.
• Potatoes Once the lamb is cooked and resting, I boil my
• Red onions whole beans, make sure you don’t overcook them;
otherwise they go limp. Take off boil while slightly
• Salt and pepper
hard, drain and place over the top of the roasted
• Garlic – infused olive oil vegetables and put back in the oven for 5 minutes.
While beans are boiling, I take the lamb out of the
pan, place on a carving tray and make the coffee
gravy with all the juices left in the pan. Coffee gravy
METHOD is one my grandmother always did. Place 1/2 cup
Preheat oven to 180°C. of juices into a cup, add cornflour to the cup and
Clean any blood off the lamb with paper towel. Position make into a paste. Place the lamb pan over the
on a deep ovenproof pan. (NO OIL NEEDED) You will stovetop and whisk in the cornflour and juices
need to use a pan that can be placed on the stovetop paste, adding the rest of the cream. Continue to
later, to make gravy with the juices. mix until thickened. Sometimes more cornflour
may be needed. Repeat the process with 1/2
Cut slits in the lamb’s skin and slot in cloves of garlic tablespoon of cornflour at a time. Take off the
and rosemary. How much depends on your personal
“A great recipe given to me by an taste. Three or four small cloves.
stovetop when finished and set aside.
Take vegetables out of the oven, carve up the
author friend of mine Melissa Craig.” In the meantime, add two espresso coffee shots into
a mug and fill with water to make a whole cup. If you
lamb and arrange on plate drizzled with coffee and
cream over meat. Or if you want everyone to serve
don’t have a coffee machine, add two tablespoons themselves, arrange the vegetables around the cut
of an instant into a mug and add boiling water. Once up leg of lamb on a large platter with the gravy in
you have a hot full cup of coffee tip it over the lamb to a jug.
seal the meat, followed with 300ml of cream straight
My grandfather died of dementia when he was about 84. It came on very over the top. Place in the oven for 2.5 hours basting Nice if served with a glass of Cabernet Sauvignon.
DEMENTIA STORY
quickly and he was gone in just a few years. I have a lot of memories and Enjoy it any way you can!
experiences which come to mind, for example, it got to the stage where
I gave him an envelope which he put in his back pocket and five minutes
later, he pulled it out asking what is this? I would call him up and when
he answered, he’d ask, “Who is this?”, telling me he doesn’t have a
grandson. It was very confronting for me.recipe
Rayne Bryant’s
Roast Chicken
By Rayne Bryant, TV Presenter, MC and Lifestyle Blogger at Rayne Élla
INGREDIENTS METHOD
remember
• Chicken CHICKEN
• Garlic Wash and pat the chicken dry with a paper
towel.
• Lemon
Recipes to
Rub all over with salt and olive oil.
• Cumin
I carefully pierce a hole under the skin on the
• Olive oil breast (don’t break the flesh) and stuff in
• Salt and pepper some butter.
• Rosemary Chop a whole knob of garlic across the middle
and rub all over the skin then shove it into the
• Butter chicken cavity with half a lemon.
• Onion Place into the pan (sit it on top of celery sticks
• Cauliflower if you like to keep it off the pan but on the pan
is fine too) and into the oven on 180°C for
• Royal blue potatoes approximately 30 minutes for every 500g
• Sweet potato of chicken.
• Baby carrots VEGGIES
• Broccoli Chop up all veggies to your desired sizing.
Put potato, sweet potato and onion in an
oven-proof dish and drizzle with olive oil
and salt and pepper. Bake in the oven for
approximately an hour on 180°C.
Place carrots, cauliflower and broccoli into a
separate pan. Sprinkle with cumin, olive oil, salt
and pepper and place in the oven when the
chicken has about 30 minutes to go. Turn up
the heat to 220°C/240°C. This will make the
chicken skin and the potatoes nice and crispy.
Enjoy! DEMENTIA STORY
Dementia is slow, it’s cruel and, in my case, not
very well understood. I have seen it take people
I love piece by piece.recipe
Roasted Eggplant
“This recipe always reminds me of
my Italian grandmother, and the dish
in which it’s cooked belonged to my
Parmigiana
mother, so this roast is always a By Verity James, WA TV, Radio Presenter, Celebrant and Perth Foodie
roast to remember.”
INGREDIENTS spray on, or you can sprinkle some tea made
from 1 normal black tea bag and boiling water
• 3 medium eggplants in a regular cup. This gives it a slightly smoky
• Olive oil spray flavour and stops them from absorbing too
much oil. Set aside to cool.
• Salt and freshly ground black pepper
Tomato Sauce
• 1 tub bocconcini (mini ones) Sautee onions first, sprinkled with a little salt
• 3/4 cup grated mozzarella to help them sweat not brown.
• 1 cup grated parmesan or pecorino Add the garlic when the onions are translucent
remember
and stir for a couple of minutes.
• Fresh basil (for serving)
Then add everything else plus a cup of water
Sauce: if you are in a hurry then use 2 large jars and allow to simmer for at least 30 minutes
(450 – 500g each) of ready-made pasta sauce, until thick and rich.
otherwise cook as per below
Recipes to
Season to taste with pepper, a pinch of sugar
• 3 cans crushed tomatoes (if needed) and salt (if needed).
• 1 large onion (finely chopped) Let sauce cool a little, remove the bay leaf and
discard.
• 3 – 4 cloves garlic crushed. Sometimes I add extra
veggies in like finely chopped red capsicum Assembly
Place a layer of eggplant slices on the base,
• 1 tbs dried oregano (I use Greek Rigani – grind over some fresh pepper.
great flavour) Place half the sauce over making certain they
• 3 heaped tbs basil pesto are all covered, and the sauce slips down
• 1 fresh bay leaf between them.
Slice the bocconcini in half and scatter over to
• 1 heaped tbs tomato paste make a creamy layer, add half the parmesan or
• 1 cup red wine pecorino.
• Sugar (if needed) Layer the rest of the eggplant (leaving the
prettiest ones for the last layer) then drape them
with the sauce and more parmesan or pecorino
and the grated mozzarella.
METHOD Place in the oven and roast for around 25 – 30
Slice the eggplant into 1cm slices and if there are any minutes till brown and bubbly.
dark seeds, then scatter them with a little salt and leave Wait at least 10 minutes before cutting it into
to stand in a bowl or board, but nothing metal. If they portions.
Irony; memories are the fundamental basis of creating a beautiful funeral service and look quite pale, don’t worry about this step. Serve as a side to a roast, or let IT be the roast
yet tragically OFTEN that is exactly what our loved ones no longer have. That said, a After 20 minutes, wash the salt off and spray a and serve with a sharp green salad. I remember
beautiful story I heard was of a devoted husband who visited every day for 8 years while baking tray with the oil. Place on the eggplants and my grandmother would make this with her own
DEMENTIA STORY
his wife was in care. She no longer had a voice or recognition, but he persisted chatting. spray again. Roast in a single layer until they have preserved tomatoes and eggplant from the garden.
The day before she died, she moved her hand to touch his hand, engaged his eye some colour. You may have to pop a little more Sprinkle with fresh basil – DELICIOUS!
contact and moved her gaze to their wedding photo on a table nearby.
She looked purposely at it, and he believed there was a flicker of an expression change.
The next day she passed away peacefully BUT he had THAT moment he will cherish.
It’s so hard persevering, and I understand those who’ve walked away, yet on many
occasions I would urge all of us to not dismiss someone with dementia; keep trying to
engage. Talk together, reminisce often; even better over a meal!recipe
Chocolate
Roasted
Beetroot Cake
By Steve Mills, Host, Breakfast with Steve Mills and Basil Zempilas, 6PR
remember
INGREDIENTS METHOD
Recipes to
Whisk together the following in a bowl To roast the beets give them at least 45
minutes in the oven wrapped in their own
• 250g roasted beetroot which has been pureed blanket of foil, which helps them steam a little.
• 3 eggs – whisked lightly Then puree.
• 1/2 tsp vanilla bean paste Combine both bowls then pour batter into a
greased cake tin, I use a 24cm round one, but
• 250ml vegetable oil you could easily use a smaller one and it will
• 300g caster sugar rise higher. Bake in a 180°C oven for at least
• Finely grate some dark chocolate – 40 minutes, possibly more. It’s cooked when a
skewer comes out clean.
about 30g or more if you like!
Ice with your favourite icing. I use 100g
Sift together in another bowl dark chocolate melted SLOWLY in a small
• 125g plain flour saucepan, then slowly pour in about 80ml
cream and whip it with approximately 125g
• 125g self-raising flour
mascarpone.
• 1 1/2 tsp bicarb soda
• 1/4 tsp salt
In recent years both my parents have entered care facilities. As a consequence, I have
DEMENTIA STORY
encountered numerous families dealing with a relative living with dementia. It never
ceases to amaze me how they continue to love and respect these family members
unconditionally. At the same time, I despair that this disease continues to grow.
There is fantastic work going into this area, and I hope and pray a cure for this disease
happens soon. To those on this journey, I wish you love, understanding and support.recipe
Tangy Roasted
Garlic Prawns
By Jenny Seaton, Host, Afternoons with Jenny Seaton, Curtin Radio
remember
INGREDIENTS METHOD
Recipes to
• Cooked rice Preheat oven to 200°C.
• Green prawns Peel the paper off the garlic.
• Carton of pouring cream Trim the top off the head of garlic.
• Garlic - roasted Drizzle with oil.
• Tabasco sauce Wrap in foil and roast for approximately 40
minutes.
• Worcestershire sauce Lightly cook prawns.
• White wine or dry vermouth Add other ingredients and let it reduce.
• Lemon wedges and parsley for serving The taste should have a little tang.
Add more Worcestershire sauce and tabasco
sauce if necessary.
Serve with rice mounds, lemon wedges and
sprinkled parsley on prawns in large shells.
On the subject of the debilitating effects of dementia, I haven’t personally had it
DEMENTIA STORY
“I would serve this as an entrée touch my life as yet. However, in my role as presenter and host on Curtin Radio,
I have had the opportunity to interview many researchers and other experts about
many years ago. I wrote this recipe this matter. It seems that the fact we are an obviously ageing population we will
see the numbers rise dramatically in the future. Whatever research can provide
down when I was at the restaurant for everyone will be so welcomed with open arms. To lose a close family member
at the Parmelia Hilton Hotel.” to this insidious disease is earthshattering.recipe
Roasted Wattle
Seed Kangaroo Pie
By Phil Walleystack, Australian Singer, Songwriter
INGREDIENTS
Dice kangaroo and season with salt and
Serves two individual pies in 500ml pie dish pepper. Using your hands massage the plain
• 300g kangaroo fillet flour, roasted wattle seed and thyme into the
kangaroo.
• 1 brown onion
Roughly dice 1 onion, 2 tomatoes and bacon.
• 2 tomatoes
Heat 2 tablespoons of oil on high heat, add
remember
• 1 cup diced bacon kangaroo to pan and fry until lightly browned.
• 2 tsp roasted wattle seed Add onion, tomatoes and bacon to pan. Stir
• 1 tsp wattle seed and cook for about 1 minute.
Add 1 cup of vegetable stock, stir and bring to
Recipes to
• Thyme
the boil.
• Salt and pepper
Reduce heat to medium and simmer for
• 4 tsp plain flour 30 minutes until liquid reduces and sauce
• 1 cup vegetable stock thickens.
• 1 egg Listen to Phil Walleystack’s Storytellah Album
while waiting.
• 4 sheets puff pastry
Take off heat and spoon kangaroo meat filling
• Olive oil into prepared pie dish.
From a sheet of puff pastry, cut out circles
to fit the top of the pie. Place over meat. Cut
METHOD kangaroo tracks from a sheet of puff pastry
Preheat oven to 200°C. and place on top of the pie.
Grease pie dish and prepare puff pastry base. Glaze top with beaten egg and sprinkle the top
Prick base with fork and blind bake base in of the pie with wattle seed and thyme.
oven for 15 minutes. Set aside. Cook for 40 minutes or until golden brown
on top.
I knew dementia existed but didn’t really know its impact until
DEMENTIA STORY
someone close to me was diagnosed with it. It is a disease that
hits you smack bang in the face as you watch your loved one
transform before your eyes. They move through the stages of
forgetfulness, rehashing the past then behavioural and personality
changes. Much love to all those living with dementia, and strength
to those loved ones who care for them.recipe
Baker’s Lamb
My Favourite
By Margaret Johnson, Perth Foodie
remember
INGREDIENTS METHOD
• 1 plump leg of lamb – bone-in or easy carve Trim the lamb of excess fat and poke about 12
holes in it.
• 8 cloves garlic
Peel and slice 3 cloves of the garlic and poke
Recipes to
• Sprigs of rosemary these into the holes along with small sprigs of
• 6 anchovy fillets, cut in half – optional but excellent rosemary and a piece of anchovy.
• 1 1/2kg potato Peel and slice the potatoes into half centimetre
slices.
• 500g onions, sliced
Bruise the other cloves of garlic and combine
• Salt and freshly ground black pepper with the onions, potatoes, garlic and oil.
• 1/4 cup olive oil Season well.
• 1/2 cup white wine Tip this into a baking dish large enough to take
• 1 cup stock or water it all and suitable to present at the table.
Salsa Verde Place the lamb on top, season well and pour
over the wine and stock.
• 1 thick slice white bread, crusts removed
Roast in a 200°C oven for 30 minutes or until
• 2 tbs olive oil the lamb has some colour and then drop the
• 1 cup parsley leaves temperature to 120°C for another 4 hours.
For a dinner party special, serve with salsa
• 1/2 cup mint leaves
verde. For the salsa verde simply pulse the
• 2 tsp garlic ingredients together to a rough paste or
• 3 anchovy fillets roughly chop.
• 2 sour pickled cucumbers
My mother-in-law Frances has just turned 90. Twelve months ago, she was living • 1 tbs lemon juice
safely at home, with some assistance. Now she is in full-time care with advancing
• Extra oil or lemon as needed
dementia. The rapidity of her decline has been quite confronting. There is little
DEMENTIA STORY
real conversation and rational thought has deserted her. Combined with her failing • Freshly ground black pepper
eyesight, she can get very confused and frustrated. To see a woman who always
kept a spotless home and dressed immaculately lose this ability, is sad.
And yet she is one of the lucky ones. Her two sons, who live in Perth, share daily
visits and her carers are patient and considerate. Fortunately, she still recognises her
sons while most others are not so lucky. It’s a cruel disease and society must afford
them the care and dignity they deserve. She loved a lamb roast, though this may be
a more modern version and lacks her six vegetables!recipe
Whole Roast
Cauliflower with
Cheese Sauce
By Kelly Steele, Grand Finalist on My Kitchen Rules
INGREDIENTS METHOD
Serves 4 as a main / 8 as a side dish Preheat oven to 180°C.
• 1 whole head of cauliflower Wash your cauliflower head, leaving the leaves
on but cutting out the core in the base, so your
remember
• 2 tbs butter cauliflower sits flat in a deep baking tray. In a
• 1 tbs olive oil small bowl, whip soften butter, olive oil, garlic,
smoked paprika, mustard powder, salt and
• 2 cloves crushed garlic pepper till mixed. Using your hands or small
• 1 tbs smoked paprika brush, cover your cauliflower, ensuring you get
Recipes to
into all the gaps.
• 1/2 tbs mustard powder
Sit cauliflower in the roasting tray and roast for
• 1 tbs sea salt 20 minutes.
• 1/2 tbs cracked pepper While waiting for the cauliflower to cook
• Small bunch chopped parsley to serve through, make your cheese sauce by
melting butter in a pan and add flour to form
Cheese Sauce dough-like ball. Slowly add your milk stirring
• 50g butter constantly, add the nutmeg, salt, pepper and
cheeses and stir till a thick sauce is formed.
• 60g flour
After 20 minutes remove the cauliflower from
• 1/2 tsp grated nutmeg the oven and pour over the cheese sauce.
• 1/2 tsp salt Roast for a further 15 minutes till it starts to
• 1/2 tsp cracked pepper make a crust. Remove from oven and sprinkle
with parsley and serve.
• 500ml full fat milk
• 60g tasty cheddar cheese
• 50g parmesan cheese
Dementia not only affects the people suffering from this horrible disease, but it’s
DEMENTIA STORY
heartbreaking for the families also. I’ve been lucky that none of my grandparents
suffered from dementia, but it’s something a lot of people around me have and it’s
heartbreaking. In my role at Caterlink, I work with a number of aged care facilities,
and can see how important a good old fashioned meal is for those living with
dementia. Smell and taste can bring back very pleasant memories for them.recipe
Mick’s Easy,
Fun & Yummy
Potato Fritters
By the Hon. Michael (Mick) Philip Murray MLA,
Minister for Seniors and Ageing; Volunteering; Sport and Recreation
remember
Recipes to
INGREDIENTS METHOD
• 4 large potatoes, peeled and grated Soak the grated potatoes in water for 30
minutes, then drain well.
• 3 cups plain flour
Mix the potatoes, eggs, salt, pepper and plain
• 2 eggs flour together and mix well, don’t be afraid to
• Salt and pepper to taste get your hands dirty!
• 3 cups milk Slowly add the milk to the mixture to form a
thick batter.
• Vegetable oil
Drop about a tablespoon of the mixture into a
You can add some corn, onions or even a bit of cheese hot frying pan and cook until golden brown on
to it if you want to get a bit creative! both sides (the tablespoon is a bit of a rough
guide; you can make them as big or small as
you like).
Allow to sit for a couple of minutes to cool
down a little, then they’re ready to eat or to
serve with your roast!
DEMENTIA STORY
Having seen the devastating impact of dementia on family members,
including my mother, I wholeheartedly support any project that seeks to raise
public awareness of this debilitating disease. I wish all the very best with this
worthy project.recipe
Roast Pumpkin
& Chickpea Soup
By Matt Hale, Mindhacking Master, Speaker and Hypnotist
INGREDIENTS longer you allow the pumpkin to roast the stronger
the flavour).
Serves 4 as entrée / 2 as main
Meanwhile, trim and chop the onion finely.
• 1kg pumpkin (Jarrahdale or Japanese pumpkin
Heat a small amount of olive oil in a large heavy-
have great flavour but for something smoother
based saucepan, add the onion and garlic and
go for butternut) fry until soft and starting to brown a little (I like
• 1 large onion the taste and texture of the onion browned). This
remember
should take about five minutes on medium heat.
• 1litre vegetable stock
Take the onion off heat until the pumpkin is
• 1 garlic clove (crushed) - add a second clove of ready. Once the pumpkin is softened, add to the
garlic if you like a stronger garlic taste saucepan along with the vegetable stock and bring
to the boil with a lid on.
Recipes to
• 1 can chickpeas (rinsed and drained)
• 1-2 tbs olive oil As soon as the soup boils turn the heat down to
simmer.
• Dash of cream (optional)
Use a potato masher to break the pumpkin
• Salt and pepper to taste mixture down into a smooth soup (or a whisk or
hand blender - but be very careful - hot pumpkin
will burn if spilt, which is why I prefer the potato
METHOD masher method).
Preheat oven to 200°C. Add the chickpeas and simmer for 5 minutes.
Trim pumpkin and cut into roughly 2-3cm pieces, Add a dash of cream just before serving (or dish
line baking tray with baking paper and lay the out and add a small dash to each serving).
pumpkin pieces across the tray. Drizzle the
pumpkin lightly with olive oil and season with salt Add a very small pinch of cayenne pepper if you
and pepper to taste. like a little kick.
Roast for approximately 20 minutes or until the Serve with crusty fresh bread or grilled garlic
pumpkin is soft to push a fork or knife into (the bread.
As someone whose work is directly related to the mind and its amazing abilities, it pains me to see the
huge changes that dementia can cause. I’m sure we’ve all been shocked by what initially seemed to
DEMENTIA STORY
be some simple forgetfulness by someone we know, turn into the frustrating constant memory loss and
confusion that dementia can cause. Whilst there is no cure, there are definitely ways we can make life
easier for those living with dementia and I fully embrace any unique ways such as this book where we
can raise awareness and funds to make this possible. This, in turn, enables things that simply weren’t
an option a number of years ago, such as VR technology, to be integrated. In my work, I certainly see
the power of the images we hold in our mind and how they truly affect the way we feel, so it’s incredibly
exciting to see this kind of technology helping relieve stress and anxiety for those living with dementia.recipe
“I thought I’d do
something different to
a standard roast and
Baked Salmon
this one is a winner.”
‘Tarator’ Style
By Mark Gibson, Journalist, Channel 7 Reporter, MC & Speaker
INGREDIENTS Season all over with salt and pepper and drizzle
with 2 1/2 tablespoons of the oil.
Serves 10-12 Wrap the salmon in the paper, place on a tray and
• 1 Tasmanian salmon (4-4.5kg) bake in the centre of the oven for 25 minutes.
• Sea salt and freshly ground pepper Gently turn the salmon over and cook for a further
25 minutes, by which time it should be medium-
• 170ml extra virgin olive oil
remember
rare.
• 150g walnuts Remove from the oven and open the paper to stop
• 2 lemons, juiced the salmon cooking further.
• 1 red onion, finely diced Cool to room temperature.
Recipes to
• 3 red chillies, seeded and finely diced Turn the oven up to 200°C and roast the walnuts
for 5 minutes.
• 2 cups coriander leaves, chopped
Remove from the oven and rub briskly in a clean
• 1/2 cup mint leaves, shredded tea towel to remove as much of their skin as
• 20g sumac possible. Chop finely and set aside.
Dressing Close to serving time, use a sharp knife to cut
through the skin along the back of the salmon
• 1 garlic clove from head to tail. Peel away the skin from one
• 1 tsp sea salt side. Scrape away the thin layer of grey flesh (the
bloodline) to expose the pink flesh underneath.
• 400g natural yoghurt Carefully transfer the salmon to a large serving
• 100ml tahini plate.
• Lemon juice Brush 1/2 cup of the yoghurt dressing over the top
of salmon.
In a bowl, whisk the remaining oil with the lemon
METHOD juice, salt and pepper.
To make the dressing, place the garlic and salt in a Add the onion and chilli and whisk lightly.
mortar and crush well. Add the chopped walnuts, herbs and sumac.
Stir the garlic, yoghurt and tahini together until it Spoon the salad over the salmon, covering it as
becomes a thick paste. neatly as possible.
Thin slightly with lemon juice (it should be the Use a metal spoon to ‘cut’ portions of the salmon
consistency of pure cream). Refrigerate. and salad.
Preheat the oven to 150°C. Serve with the remaining dressing.
Place the salmon on a large sheet of baking paper.
DEMENTIA STORY
My grandmother’s battle with dementia taught me that no two cases
are the same. Sadly, my nan was fully aware that she was losing her
mind. I’m determined to do everything I can to prevent other families
from experiencing this cruel disease.recipe
Seafood
Paella
By Michelle Jenkins, Chief Executive Officer, Community Vision
INGREDIENTS shells open. Cook for around 5 minutes, then
drain and remove the meat from around half of
Serves 6 them. Keep the others in their shells. Cut the
remember
• 1kg mussels cleaned fish fillets into cubes and cut the squid in half.
Place in a bowl with the prawns and add sea
• 700g of fish – a good white fish that’s quite salt. I leave them for around 10-15 minutes to
firm is preferred just sit.
• 450g baby squid I add a few sprinkles of saffron to around 6
Recipes to
• 1kg raw prawns tablespoons of oil in the paella pan and gently
heat. Add the fish, prawns and squid and
• 6 cloves garlic/fresh thyme/parsley cook until tender, not fully cooked. Place in a
• 2 tbs Spanish paprika dish on one side and keep warm. Don’t clean
or wash the pan, just add a little more oil,
• Cayenne pepper onion, capsicum and soften. Add the tomatoes
• 1.5 litres fish stock (chopped) and cook for a few minutes before
• Olive oil adding the rice. Add the fish, squid and garlic
with the thyme/parsley (to suit taste) and
• 2 capsicums (red) paprika. Slowly add the stock. As you add the
• 1 red onion (Spanish onion) stock stir the rice so that it’s well absorbed
and the rice starts to fluff up. Be careful not
• 2 tomatoes to burn the rice on the bottom of the pan,
• 3 cups of paella rice (you can buy this now in which is easily done. Just keep stirring, adding
good supermarkets and delis) more stock until it’s all used up. Add sea salt
and pepper to taste. Use a teaspoon to keep
• Lemon wedges tasting and checking the rice. Once it becomes
• Aioli soft, turn off the heat. Add the fish and squid
pieces to the rice and put a few prawns and
the mussels on the top.
“Since I was a small child, I have
Place in the oven for 10 minutes until the been visiting Spain and enjoying its
METHOD prawns turn pink and the stock is fully
equivalent of a roast - paella.”
absorbed. When cooked, leave to rest for 10
To cook paella you need a large flat pan and a minutes before serving. It’s best at this point to
saucepan. Pre-heat the oven to around 200°C. cover with a tea towel so that any extra juices
Start with boiling water in a pan and add the are absorbed into the dish. Add some lemon
mussels. You have to cook mussels until the wedges and some aioli to serve.
DEMENTIA STORY
Senses are things that those with dementia find hardest to understand.
Changes in smell, touch, sight and speech are all affected. Linking
to those memories we can still access can help connect us in
unimaginable ways. I hope you enjoy trying out all the recipes in this
book and that they evoke loving food memories for you all.recipe
French Onion
Soup
By Norman Jorgensen, Award-winning Australian Children’s Book Author
INGREDIENTS METHOD
Lightly toast the sourdough.
• 1kg onions
Mix blue vein and gruyere.
• 30g butter
Cover the toast and melt, put to the side.
• 2 litres beef stock (reduced by half)
remember
Place butter and onions in a saucepan and
• 1 bay leaf gently cook till dark brown.
• 1 tsp fresh thyme to taste Add ground black pepper to taste.
• Sliced sourdough Add reduced stock and bay leaf and simmer
Recipes to
for 15 mins.
• Crumbled blue vein cheese or stilton
Add sherry.
• Grated gruyere cheese
Season to taste.
• 2 tbs spoons of dry sherry
Reheat the croutons.
Sprinkle with thyme.
Serve as hot as possible.
Sip loudly and say, magnifique!
Dementia, the cruel disease that stole both my father and my grandfather away, and deprived my entire
family of enjoying what should have been warm and relaxed times with their grandchildren. The disease also
took their stories, and, oh, they were such great storytellers. My grandfather, Norm, was born in 1904, so his
tales were of a different Australia, a golden Banjo Paterson-like Australia country that I wanted to know more
about. When he finally had the time to sit and remember and share the distant past and
DEMENTIA STORY
bring the characters back to life for me, it was cut far too short.
My father, Jack, a clever, curious and energetic man, was interested in science,
photography, sailing, history, Australia and the world and just about everything that
“A very special recipe from my brother, moved in it. Regrettably, in his last two years he knew he had dementia and it
Ian Jorgensen. This was our father’s frustrated him immensely, not being able to express himself as he wished and share
his enthusiasm with us. I needed more time with him and his stories but watched
favourite and Ian did him proud.” helplessly as a once vibrant man faded away.
I loved them and miss them terribly and I curse that disease every single day for its
malevolence and its cruelty in taking two of the finest men who ever lived.recipe
Carole’s Coconut
Roast Chicken Curry
By Carole Bramston, Former House Rules Contestant
INGREDIENTS METHOD
Serves 4 Drizzle olive oil over the chicken thighs or
breasts, place in an ovenproof dish and roast
• 6 chicken thighs or breasts at 180°C for 20 minutes.
• 2 cups chicken stock Fry off garlic, onion, coriander, cumin and
• 1 sweet potato (not peeled, chopped in cubes) turmeric in coconut and olive oil.
remember
• 1/2 cup desiccated coconut Mix in sweet potato and coconut and cook for
a few minutes.
• 1 cup coriander
Turn the heat down to low and add the chicken
• 1 red onion, finely chopped stock and simmer for 15 to 20 minutes.
Recipes to
• 1 red chilli, finely chopped, with seeds Slice roast chicken and add to the sauce.
• 2 tbs coconut oil Slowly add the coconut cream, fresh coriander
and finely sliced chilli.
• 2 tbs olive oil
Cook until warmed through.
• 1 clove garlic, finely chopped
Serve with jasmine or basmati rice with a
• 1 tbs ground coriander handful of coriander as garnish.
• 1 tbs ground cumin
• 1 tbs ground turmeric
• 2 cups coconut cream
My mum started showing signs of dementia in her late 60’s. She started
accusing my 79-year-old dad of having an affair with a blonde woman
who used to come into the house at night while mum was sleeping. These
accusations went for years. There were lots of other similar situations and our
DEMENTIA STORY
family found ourselves between a rock and a hard place. As time passed, it
became more difficult for us to communicate with her and our visits dwindled
as no one knew how to deal with her disease.
Sadly, my dad passed away two years ago, and mum would happily tell us
that ‘he comes for tea every morning’. Mum passed away six months later
of an aneurysm, on her own, in her unit. Thankfully she passed quickly and
is now probably running around up there checking on dad. I really hope
more funds can be raised to help people with dementia to find effective
treatments to help both them and their families.Ready to
take on
dementia?
Here’s a
recipe for
success.
Right now, 400,000+ Australians are currently living with Taking
dementia
dementia. But there are ways you can help! support
on the road
RESPITE ADVICE EDUCATION SERVICES
Get behind Community Vision’s ‘A Roast to Remember’, a fun Donate today by visiting
aroasttoremember.com.au
This vital dementia bus runs on funds raised by
the Community Vision A Roast To Remember. Taking on
dementia suppo
the road
and exciting initiative raising awareness and funds to support
those living with dementia. Here’s how...
Host your own roast meal and collect donations from your guests –
1 more info at aroasttoremember.com.au
Purchase more Celebrity Recipe Books (or share the link)
VERSION 001 / A Roast To Remember Van Wrap
2 from our website – aroasttoremember.com.au
Visit our website aroasttoremember.com.au and donate –
3 every little bit counts!
2018 was a big success, raising enough money to purchase and fit out a community
dementia bus. All sales of this recipe book and other fundraising will go towards keeping
the dementia bus rolling and expanding services to all those in need
To find out more, visit aroasttoremember.com.au
CommunityVision
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