April 2012

April 2012
Issue 12
In this Issue
 Multicultural Day 2012
 Multicultural Day Photos
 Photo Competition Winners
 Recipe Competition Winners
 India Team Experience
 Flavours of Vietnam
 Brazil
 What’s on in Brisbane
 Handy Hints
 Tips from IT
 CQUBrisbane policies
 Online help
 Important Dates T112
 Graduate Story
 Movie World Magic
Multicultural Day 2012
Student Services would like to thank all students who helped to organise
and who participated in this year’s Multicultural Day. You all helped to
make the day a great success.
We had two competitions running on Multicultural Day. The first was a
Photo Competition where students were required to submit a photo that
showed some aspect of their culture or country. Congratulations to our two
winners, Harun and Precilla!
The second competition was a Recipe Competition. Students were required to submit a recipe from home for food that they love to eat which
can be made here in Brisbane. Congratulations to Soya and David, our two
recipe competition winners!
You can see the four winning entries from page 3.
Need help?
Questions/Problems/Personal
issues
Student Services, Level 7
Help with assignments/studies
Learning Skills (LSU), Level 7
Employment/Graduation
TECC and Graduation, Level 7
Finance Questions
Finance department, Level 4
CoEs/Enrolment letters
Student Admin, Ground Floor
Assignment submission/
extensions/deferred exams
Faculty, Level
6
Advocacy
Student Association, Level 7
We also have some great articles from Multicultural Day participants, including Thuy from Vietnam, Vashwini from Malaysia and Marco from Brazil.
If you took any photos on Multicultural Day we would love to have them!
Please come and see us on Level 7.
It’s not too late to submit photos and recipes!
Although the competitions have closed, we would still love to have your
submissions for our CQUBrisbane cook book.
Photos should be submitted as jpegs.
Please include some information about your photo - where it was taken,
what is the significance of it - and about your recipe - why do you like
this food, when do you eat it, why is it significant.
Send your photo and recipe to
[email protected]
April 2012
Issue 12
Multicultural Day 2012
April 2012
Issue 12
Multicultural Day 2012 - Photo Competition
Prize winning photo taken by Harun Aydemir
This was taken in 2010 when I was in Istanbul, Turkey. It was taken on the Galata
Bridge. It’s the Istanbul Strait connecting Marmara Sea to the Black Sea.
April 2012
Issue 12
Multicultural Day 2012 - Photo Competition
Prize winning photo by Precilla Merimba
This photo was taken 2 years ago in Papua New Guinea, it’s a photo of me in my traditional costume, in Simbu Province - Papua New Guinea. I was attending my brother’s weddings and in the ceremony I had to sing and go receive the woman (bride) from her tribesmen and -women. It was a very colourful event filled with songs, tears, joy and lots of food.
April 2012
Issue 12
Multicultural Day 2012 - Recipe Competition
Ketoprak - Jakarta,Indonesia
Prize winning recipe by David Hosea
Ingredients
100 gr of soft vermicelli, soak in cold water
1/2 package of bean spouts
1 package of Japanese Firm Tofu "Morinaga" brand, cubed
Plain flour, as needed
Fried prawn crackers
Rice Bran Oil
Fried shallots
Peanut sauce
3 heaped tbsp of creamy peanut butter
1 tsp of garlic powder
1/2 tsp of Tamarind paste
1/2 tsp of salt
Hot water, as needed
Method
Cover the cubed tofu with plain flour, just enough to coat them.
Heat oil in a pan and pan fry cubed tofu, set aside.
Prepare hot water.
Once vermicelli is softened in cold water, drain it.
Pour hot water and add bean sprouts.
Leave it for 1 minute then drain.
Transfer vermicelli, bean sprouts and fried tofu into a bowl.
Pour peanut sauce on top, mix them well but be careful not to break the tofu.
Then transfer a portion to a serving plate.
Add about 2 table spoon of "BANGO" sweet soy sauce. Garnish with fried shallots.
Then some fried prawn crackers on the side. Ready to Serve.
We eat this food for lunch most of the times. This food is not expensive, quite fulfilling &
the taste is good. That's why we like this food.
April 2012
Issue 12
Multicultural Day 2012 - Recipe Competition
Japanese Curry
Prize winning entry by Soya Takatsuji
Ingredients
500 g chicken (Can also substitute pork or beef)
Vegetable oil
Vegetables –diced in large chunks e.g. carrot, potato, onion
Japanese curry packet mix
Cooked rice for serving
Method
1.
2.
3.
4.
5.
6.
Depending on how you like your meat you may tenderize it. After that is done, heat
your skillet with vegetable oil.
Add the meat and vegetables.
Cook the ingredients till the meat isn't pink anymore and the onion is slightly translucent.
Transfer this mix to a pot, adding the water. Boil for a few minutes then lower it to
low-medium heat. Simmer until the meat is tender or to your satisfaction.
Add the curry afterwards. Break the pieces in and stir it in well until the mixture gets
thick and curry-like.
Serve with rice.
Japanese people normally use a pack of curry that can
be bought at supermarkets (see picture above). In Brisbane, you can buy it at any Asian shop.
April 2012
Issue 12
Jai Hind- India Team Experience
By Vashwini Vijay
Multicultural Day was a grand event at CQUniversity,
which took place on the 23rd March 2012 on level 7. Staff
and students got to feel the depth and extent
of multiculturalism. There were numerous food stalls
dishing out traditional as well as contemporary food items
and we all got to share the tastes from different ethnic
groups.
Besides food, CQU also organised dance and other
performances which showcased each culture. This
included some of India’s Best Bollywood Hip Pop Songs,
Bhangara and Folk dances which many students joined
in.
There was a variety of clothing being worn throughout the
Uni from each country. From our country, the traditional
Saree, Kurta and Salwa Kamez or even bangles were
recognized by many.
The delight of the Multicultural Day was a mix of
celebrations from various countries on display. The
whole idea of this event was to bring people from different
cultures together. Australia being what it is, we have a
wonderful multicultural society and its a delight to be able to achieve that diversity even now.
You can get involved just by being creative. We got into a group and organised for each student to contribute in some
way. e.g. to bring in items or food that represented our Indian ethnic heritage. We started by sharing cultural information
with our fellow students and teachers, then we introduced students to the foods and pictures displayed on our table. The
day was busy and fast going, as we all helped to serve everyone. The main dish offered to everyone from the Indian
team was, delicious Cheese and Garlic Naan Bread with Cheese and Spinach Curry. For snacks and dessert, we offered
tasty Koftas (Spicy Potato Balls) with Sweet Chili Sauce and mouth- watering Sweet Gulab Jamuns. Near the end of the
ceremony we all had an awesome time dancing and cheering everyone to dance to the songs that celebrated our
diversity.
This event was a great success and will always be a great memory to keep. It was fun and made us feel connected to
the rest of the group. Everyone showed great enthusiasm which was excellent. Multicultural Day has helped us
understand other cultures, with exotic foods, flavours, dance, colours and pictures, as well as other activities from other
countries. Our group really enjoyed the opportunity to share our cultural identity and experience the freedom of ethnicity
which studying at CQUniversity brings.
April 2012
Issue 12
Sharing a Little of the Flavours of Vietnam
By Thuy Minh Thi Pham
Vietnamese fresh spring rolls? Summer rolls? Salad rolls? What do you call these things? It's goi cuon in Vietnamese.
The literal translation is salad (goi) roll (cuon). Whatever you call them, they are light, refreshing and delicious. Most
restaurants serve salad rolls with nuoc cham, a fish sauce based dipping sauce, but did you know, it's ten times better
with a spicy peanut Hoisin sauce?
When I attended Multicultural Day last Friday, someone asked me to share my recipe. My version is a common shrimp
and pork salad roll recipe that most Viet people make. As long as the ingredients are fresh, especially the lettuce and
herbs, the salad rolls are going to be good.
I made goi cuon every week at my work place and almost every second week of a month with my family. Every time I
make a batch of salad rolls, I have more respect for my mum's ability to crank these things out. They are easy to make,
but time consuming to prepare and roll. My mum can probably roll 2 or 3 batches in the time I can make one. Next time,
I'm just going to do the prep work and we'll have a salad roll rolling party!
Now to the best part, my Dad's spicy peanut Hoisin sauce. This peanut sauce completely rocks! And it's super easy to
make, taking only five minutes. The sauce relegates the goi cuon to just a delivery device to get the peanut sauce into
my mouth. It's a great combination of spicy, sweet, salty and creamy. The next time you make Vietnamese salad rolls,
dip it in this spicy peanut Hoisin sauce and you won't ever go back to nuoc cham!
Spicy Peanut Hoisin Dipping Sauce Recipe
Ingredients
1 cup light shrimp and pork stock (from step 2 of goi cuon recipe) or water
5 cloves garlic, minced
1 tablespoon thick soy sauce
1 teaspoon whole soybean sauce, crushed
3 tablespoons Hoisin sauce
4-6 tablespoons crunchy or creamy peanut butter (natural or organic)
30-50gm dry roasted peanuts, chopped
2-3 teaspoons chili garlic sauce or diced chillies to taste
Directions
In a small sauce pan, add light stock and garlic. Bring to a boil and reduce heat to low.
Add thick soy sauce, crushed soybean sauce, Hoisin sauce, 4 tablespoons peanut butter and chili garlic sauce. Stir until
peanut butter is dissolved and the sauce thickens. Add additional peanut butter until desired thickness is obtained. Adjust
seasonings to taste. Garnish sauce with chopped peanuts. Makes almost 2 cups of sauce
April 2012
Issue 12
Vietnamese Salad Rolls
By Thuy Minh Thi Pham
Ingredients
1 teaspoon
500 gm
500 gm
8 ounces
1 head
1 bunch
1 bunch
1
16-20
1 package
salt
small shrimp, peeled and deveined
pork tenderloin
thin rice vermicelli noodles
butter lettuce, washed and ribs
removed
fresh mint leaves
fresh cilantro leaves, removed
from stems
English cucumber or de-seeded
regular cucumber, thinly sliced
garlic chives or Chinese chives
rice paper wrappers
Method
1.
2.
3.
4.
5.
6.
7.
8.
Fill a small saucepan half full of water, add salt and bring to a boil over high heat. Add the shrimp, reduce heat to
simmer for 2-3 minutes or until cooked through. Do not discard water. Remove the shrimp with slotted spoon and
set aside to cool.
Trim fat from pork and return water to a boil. Reduce heat and poach pork in water at a low simmer, about 15-18
minutes or until cooked through. Remove pork and set aside to cool. Reserve light stock to make peanut Hoisin
sauce.
Follow package directions and cook rice vermicelli noodles.
Lay shrimp flat and cut in half horizontally. Cut tenderloin in half lengthwise. Then cut across the grain to create
thin slices of pork. Set shrimp and pork aside.
Fill a medium bowl with warm water and quickly dip and spin a piece of rice paper into water; make sure to wet the
entire piece. Lay it down on a cutting board. Place a lettuce leaf at the lower end of the rice paper. Add rice
noodles, pork, mint, cucumber and cilantro evenly across the rice paper.
Roll the rice paper over the filling and tuck it underneath. Add shrimp with the sliced side facing up. Fold the sides
inwards and add a chive over shrimp with 1 inch sticking outside of a folded side. Continue rolling while keeping
tension on the rice paper for a tight roll. The roll will seal itself.
Repeat steps 5 and 6 until shrimp and pork are finished off. Serve with peanut Hoisin dipping sauce.
Makes 16-18 rolls to serve 6 to 8 as an appetizer
April 2012
Issue 12
Brazil; One home, several families
By Marco Dias
“Giant by its own nature; you’re beautiful, you’re strong, intrepid colossus...”
From the Brazilian National Anthem
During Easter, on April 22nd 1500, after 44 days sailing, Pedro Alvarez
Cabral arrived in Brazil. In the beginning it was called Vera Cruz Island. A
few days later, Cabral changed its name to the Land of Santa Cruz, seeing
that it wasn’t just an island, but a continental country. Why was the name
then changed to Brazil? After 11 years, the Portuguese started to use the
sap of a tree which gives a deep red hue used to dye clothes, so Brasil
comes from brasa, the Portuguese word for ember. The export of this tree
was so intense, that most Brazilian people have never seen a Brazilwood.
After the Portuguese had settled Brazil as their colony, the Dutch, the French and the Spanish people went to Brazil after
gold, wood and also to profit from slavery. This is the main reason Brazil’s culture is so mixed up. People coming from
Europe got married to Africans and Indians (most of them slaves), ‘creating’ the Brazilian. The people in Brazil are very
happy and proud of being influenced by so many cultures. Did you know that Brazil is home of the largest Japanese
population outside Japan?
In spite the fact that people in Brazil come from different cultures, colours and religions when we bump into someone
strange on the street it is really easy to know for sure they are Brazilian. Maybe it is the way we look at each other,
maybe it is the clothes we wear or it could just be the feeling of being from Brazil.
April 2012
Issue 12
Newsletter
Have a suggestion for our next
Campus Newsletter?
Email your ideas and suggestions to Student Services.
Find past issues of our newsletter at http://www.cqu.edu.au/
current-student/internationalstudents/your-campus/brisbane/
news-and-events
Cheap Eats
City restaurants with meals for $15
or less
Mos Burger - opening soon!
Japanese burger place
Albert Street, near Adelaide St.
Shanghai Noodle House
Chinese food
Myer Centre, near the busway
Brisbane Markets
West End Twilight Market
2nd and 4th Saturday of every
month from 4-9pm
Reclaimed Hangar - Cnr of Wilson and Boundary St, West End
Recycled, reclaimed, handmade,
bespoke, local, organic, fairtrade, and ethical traditions of
production
What’s on in Brisbane
What: Art Exhibition – Modern Woman: Daugh
ters and Lovers 1850-1918
Where: Queensland Art Gallery, Stanley Place,
South Brisbane
When: From now until 24 Jun 2012
How much? Concessions $15, Adults $18, Children
under 12 are free
What: The Paniyiri Greek Festival
Where: Musgrave Park and The Greek Club - Ed
mondstone Street, South Brisbane
When: Sat 19 May from 12pm & Sun 20 May from
10am
How much? $10 Adults (13+), children free
What: “Mummy – Secrets of the Tomb”, and “The
Mummy: After Dark”
Where: Queensland Museum & Sciencentre, Cnr Grey &
Melbourne Streets, South Bank
When: until 19 Aug
How much? Day time exhibition: Adults $21.45, Conces
sion $19.25, Children (4-15 Years) $12.65
Click on link above for information on night
sessions
What: The Caxton Street Seafood and Wine Festival
When: Sunday 6 May, 11am – 10pm
Where: Caxton Street, Brisbane
How much? $26.90 for all ages, no discounts
April 2012
Issue 12
Campus Facilities
Study
Bookshop - level 7
Study Rooms - Library, level 1
Labs - Levels 1 & 5
Food
Kitchen with microwaves - level
7
Vending Machines - level 7
Café - ground floor
Fun
Pool and table tennis tables level 7
Big screen TV - level 7
Quiet/Prayer Room
Levels 4 &6
Safety Tip:
Handy Hints
Your end of term exam timetable has been released. You can check it on
CQUcentral/Student Centre/View my Exam Schedule. Check it as soon as possible to ensure everything is correct. Remember to print out a copy at the end of
term to take with you to your exams.
Tips from IT
Each term $25 of print credit is allocated to your student account. At 5c per sheet,
this means you can print or copy 500 pages. If you are unsure of how much credit
you have, click on the ‘$’ symbol on the bottom right of the screen. To top up, use
the blue machine next to the photocopier on Level 1. Unused money does not rollover to the next term.
CQUBrisbane Policies
Not sure of how to apply for assignment extensions or deferred exams? Check the
policy Assessment of Coursework Procedures. Remember you must have relevant
grounds and meet the deadlines!
Online Help
Stay safe on the roads with the following tips:


Don’t drink and drive



Obey the speed limit

Don’t use your mobile phone
while driving

If driving at sunset be alert
for wild animals
Don’t drive tired - take a 15
minute break every 2 hours
Wear your seatbelt
Drive to the conditions - if it is
wet slow down!
Student Portal - email, course profiles, assessment information, announcements
International Student Guide - Campus information, living in Brisbane
Student Support - contact details for Student Services, LSU, TECC/Graduation, etc
Student Association - advocacy, advice, 2nd hand textbooks, etc
Important Dates for Term 1 2012
Fri 20 Apr
Wed 25 Apr
Mon 7 May
Mon 28 May to Wed 30 May
Fri 31 May to Fri 8 Jun
Fri 8 Jun
Mon 18 Jun
Fri 29 Jun
Mon 2 Jul
Deferred and Supplementary grades released
Anzac Day public holiday - Campus closed
Labour Day public holiday - Campus closed
Exam revision period
Exam period
End of term 1 2012 activity
Term 2 2012 enrolment begins
Term 1 2012 exam results released
Term 2 2012 classes start
April 2012
Issue 12
Job Finding Tip
Nearly every job asks you to
have experience – even graduate positions! It’s too late to start
trying to get experience when
you are about to graduate, so
make a start TODAY.
Community and Corporate
Engagement Program
The next CCEP will be running in
June. Speak to Craig on Level 7
for more information or email
[email protected]
Graduating from
CQUBrisbane?
Keep in contact
Keep your details up-to-date on
the website.
Got a new job? Getting married?
Has something happened in your
life that you would like to share
with CQUBrisbane staff and students? Email Student Services
for more information!
Graduate Story
By Tiju George Thomas
I came here to Australia two years ago with a dream and a visa to do my Masters in
IT. It was not easy but with its share of hardships and decisions to make by myself.
But it has turned out well making me a stronger person.
I had definite plans and wanted to advance my knowledge in software development
and architecture. I was impressed by CQU’s quick processing time and flexible study
options. I know that every student’s focus turns towards securing a job near the end
of studies, so I will share my experience. I was able to get a very good picture about
the general employment picture in Australia through the Career Cell (TECC) and understood the importance of local work experience and networking (I held a professional membership with ACS). I was able to do some voluntary work in IT. But even
though it did not pay me, it reaped me long term benefits. After completing my degree I found that while applying for jobs, the interviewers appreciated me for the voluntary work. I even got a good employment reference to put in my resume. I work for
The University of Queensland now as a Systems Programmer.
I am proud to be an alumni of
CQU and would sincerely like to
thank each of my lecturers for my
success as well as the support
departments, and all my friends
who together made my whole
experience at CQU a wonderful
one and of course my parents for
their support and encouragement.
Congratulations to Tiju, who
achieved straight High Distinctions in his Masters of IT
and has been awarded the
Martand Joshi Student Excellence Award. He was the
highest achieving student of
2011!
April 2012
Issue 12
Movie World Magic
Many excited and happy faces were lined up for the bus to Movie World on
Tuesday 3 April, with 44 students and two staff taking on the thrill rides and
enjoying a sunny day of entertainment on the Gold Coast.
After arriving, the group posed for a photo under the famous Movie World
archway, before scattering throughout the park and checking out the thrill rides like
the Green Lantern, Superman Escape, and the Arkham Asylum roller coasters.
Several thrill seekers also took on the Batwing Spaceshot vertical slingshot, whilst
the less adventurous among us opted for the shows and entertainment.
The 4D Journey to the Centre of the Earth movie saw patrons shaken in their seats, sprayed with water and wind as well
as all the usual 3D effects. The Hollywood Stunt Drivers showed off their driving skills, and many street performers like
Batman, Austin Powers, Marilyn Monroe and Scooby Doo entertained the crowds. In fact, getting home was a little
delayed due to so many students being caught in the crowds watching the lavish afternoon street parade.
The journey home on the bus was a much quieter one than the excited chatter heard all the way to the park in the
morning! Weary but well entertained, we arrived back near campus around 4.45pm with everyone agreeing it was a great
day out.