Latest news with #headchef
SBS Australia
2 days ago
- Business
- SBS Australia
Grants for social enterprises look to break cycles of disadvantage
Roya Moeen never saw herself being a head chef of a popular restaurant. Fleeing the Taliban from her home in Afghanistan, she came to Australia in 2014. Her experience working was mainly as a housewife for her family. But then, three years ago, she found an opportunity to work at Kabul Social. "I can, because I'm [a] good chef at home and [then I] come here, after that, I started work. First time I'm very scared. You know, after that, slowly, slowly, I'm better." Now the head chef, she says it's been an empowering experience. She leads a kitchen which donates meals to those in need, one in Sydney and one in Afghanistan for every meal sold. "I can look after my family and I work outside and independent. You know, I feel independent. It's so good for everyone." This kind of initiative has been backed by the federal government and is now receiving a $120,000 grant. Minister for Social Services Tanya Plibersek even had her own go at Afghan cuisine. Plate it Forward, which runs Kabul Social, is just one of the organisations receiving funding aimed at helping marginalised communities. Ms Plibersek says it's hoped social enterprises like this will have a long-lasting impact. "We want to invest a small amount of money so these terrific organisations can help more people help themselves. We know the impact of intergenerational disadvantage, and we want to stop it by investing with refugee women, with First Nations communities, people with a disability. By investing early, helping them become financially self-sustaining, we know that we'll change their lives and we'll change the trajectory of their families' lives." David Hetherington is the CEO of Impact Investing Australia. He says better employment outcomes help address the disadvantages experienced by marginalised communities. "We want to see the funders and the kind of supporting ecosystem, who makes it possible, get stronger and deeper and ultimately, the goal is to address that disadvantage, that marginalisation that exists in the Australian community, and bring more and more and more people into mainstream employment and the mainstream economy." Shaun Christie-David is the CEO of Plate it Forward Hospitality. With four other restaurants as well, he says this is an opportunity for Plate it Forward to grow even further. "This represents so much to us. I think where we're seeing is the incredible strength and talent of our team, accelerating in ways that are beyond what we would have dreamt of. So this allows us to move into more venues, more impact, more employment and great opportunities and outcomes for our incredible people from the under-represented communities that we serve." For Roya, cooking is deeply meaningful to her. And it's a career she hopes to pursue further. "I feel so good and I want a big restaurant!"
The Sun
07-08-2025
- General
- The Sun
Scones will be lighter and fluffier if you add little-known extra step to recipe, says head chef
THERE'S nothing better than a warm scone slathered in cream and jam – or jam then cream, whichever you prefer. The crumbly bake is beloved by millions across the UK as an afternoon tea staple or sweet treat at home. 1 But if you're attempting to make them yourself, there's a key step you could be missing in your recipe. And it could be the difference between perfectly light and fluffy scones and a flat disappointment. Kevin Connor, head chef at luxury retirement villages brand Audley Villages, revealed his little-known slice of advice to perfect your scones. He said: 'While a scone recipe looks simple, with few ingredients and a short baking time, too often the British favourite falls flat… literally. "It's very difficult to achieve the perfect level of fluffiness, so they can often emerge from the oven dense, tough and chewy. 'My top tip is to FREEZE the dough, once rolled into balls, for at least 30 minutes before placing in the oven. "The longer your dough is in the freezer for, the better, so if you're extra organised, I would even suggest keeping it in the freezer overnight.' Speaking ahead of National Afternoon Tea Week from August 11, Kevin explained how to adjust your recipe to this baking rule. He said: 'Firstly, mix your ingredients together. It's then very important to minimise how much you work the dough. "Next, cut your circular 'scone' shapes out by pushing down on the cutter firmly without twisting to keep their form, before arranging them on a baking tray. I DIY-ed a 'professional' level kids' birthday cake for less than £25 using Amazon & eBay buys - I didn't bake a thing 'The critical part, though, is popping some cling film over the scones on the tray and freezing for 30 minutes or more." He continues: 'There is no need to defrost them. Remove straight from the freezer and place in the oven for a little longer than your recipe suggests. "From there you should take out your flakiest bake yet.' The head chef and baking expert revealed freezing dough has such a dramatically positive effect because it keeps the butter solid. Top Tip He said: 'Don't overmix or over knead your dough because you want it to have pockets of butter throughout. "Freezing the dough ensures that these pockets of butter then remain cold and solid right until they go into the oven. "They will then steam in the heat, raising the dough more and creating the fluffy layers. "So, by maintaining the solidity of the butter by freezing your dough beforehand, the scones should gain height and layers while baking. 'Leaving the dough while it's in the freezer, also provides time for it to rest, so avoid opening the door – a bit like you would with the oven. The cold temperature slows gluten development, preventing the bake from becoming too tough or chewy.' 'Following my steps to give your scones that extra boost is just the ticket to transform dense dough into a delightfully fluffy, light bake.'
