This year, the Cancer Council celebrates 21 years of morning tea. In 2013 there were 32,000 Biggest Morning Teas held across Australia and with help and support from all across the nation, they raised an amazing $12,671,573 to help beat cancer.
Australia’s Biggest Morning tea is a chance for Australians to get together and raise money for a cause. 1 in 2 Australians are diagnosed with cancer before the age of 85. The statistics are alarming.
The team at WordStorm are taking part by hosting another Biggest Morning Tea in the office. Not only is it a chance to raise money for a great cause it also gives the team a nice opportunity to show off their skills in the kitchen (or their skills on doing a last minute grocery store dash)… No fingers pointed.
This year the Cancer Council are continuing to aim high. They are hoping to get more people involved and raise over $13 million, to provide research, prevention and support services to those affected by cancer.
Cancer Council has provided a guide to help prevent cancer. At least one in three cancer cases are preventable. You just need to choose a smarter lifestyle and become cancer smart.
Chef and restaurateur, Gary Mehigan has two thriving Melbourne restaurants, Fenix and The Boathouse. Many of you would recognise him as the author and judge of Masterchef Australia. He is also an ambassador for Cancer Council’s, Australia’s Biggest Morning Tea.
“Everyone has been touched by cancer – it’s a word that triggers our deepest fears. But there is something we can all do to help; by signing up to Australia’s Biggest Morning Tea, you’re helping to fund research and support services for those touched by cancer. So grab a few mates, some food and have fun – together we can make a real difference in the fight against cancer”.
WordStorm are eyeing off his delicious Fruit and nut fingers recipe. We may even try and replicate it for on the day. See for yourself.
Fruit and nut fingers recipe by Gary Mehigan
- ½ cup puffed millet
- 1/3 cup sesame seeds
- 1/3 cup shredded coconut
- 1 cup nuts, unsalted and chopped – almonds, cashews, hazelnuts, macadamias
- 1 cup dried fruit chopped – e.g. figs, apricots, apple, peaches, pear, barberries
- 1 tsp cinnamon
- ½ tsp all spice
- 1 tsp vanilla paste
- ½ cup tahini
- ½ cup raw honey
- 185g filo pastry
- 2 tblsp olive oil
- extra sesame seeds & coconut for sprinkling
Pre-heat the oven 200C and line two or three baking sheets with baking paper and set aside.
Place all the dry ingredients and vanilla paste in a food processor and pulse to blend. Add the tahini and honey and blend to combine. Set mixture aside.
Place a sheet of filo on the bench and brush lightly with a little olive oil, place another sheet of filo directly on top and repeat with another sheet of filo so it is three layers thick. Now cut the sheet of pastry into three equal strips.
Place a spoonful of the nut and fruit mixture at the end of each strip, fold the edges in and roll up into a spring roll shape. Repeat with the remaining pastry and nut mixture. Brush each filo finger with a little olive oil and sprinkle with coconut & sesame seeds.
Place onto baking trays and bake for 12-15 minutes or until golden.
Serve with natural yoghurt or drizzle with a little extra honey.
YUM! Enjoy guys and don’t forget to raise your cups!