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Library Diversity Committee 2022 - International Festival

Food recipes in different ethnicities


Lemon Curd Tart with Cream


  • 9 eggs
  • 2 cups sugar
  • 1 tsp finely grated lemon rind
  • 1 cup lemon juice, strained
  • 1 vanilla bean
  • 1 cup Kangaroo Island or other fresh cream confectioner's sugar to garnish additional heavy cream to garnish
  • For the pastry
    • 14 tbsp butter
    • 1/2 cup sugar
    • pinch of salt
    • 1 egg
    • 2.75 cups with flour


  1. Prepare the pastry first by mixing butter, sugar, and salt until well combined.
  2. Add the egg and mix again, then add the flour, knead until well combined.
  3. Refrigerate for 1 hour, then roll out into a very thin circle.
  4. Grease the bottom and sides of a 10-inch pie plate with a removable base and carefully press in the circle of the pastry so it covers the bottom and the sides.
  5. Trim the top edge with a sharp knife.
  6. Do not let any cracks or holes form in the pastry
  7. Refrigerate for 15 minutes
  8. Place foil in the center of the pie and fill with beans or rice. Bake for 15 minutes in oven at 350.
  9. While the pastry is baking, make the filling by whisking together the eggs and sugar to mix well
  10. Add the lemon rind and juice and stir to mix
  11. Cut the vanilla bean in half and scrape out the seeds.
  12. Put these into the egg mixture and finally stir in the 1 cup of cream.
  13. When pastry has been baked for 15 minutes, remove from the oven and carefully pour in the lemon filling.
  14. Reduce the heat to 300 and bake for 1 hour. Filling should be somewhat soft, like jelly.
  15. Check by gently tapping the tin.
  16. Refrigerate for 1 hour after baking, remove the base from the pie plate.
  17. Dust with confectioners sugar and place under a hot grill until the topping becomes brown or caramelized.
  18. Serve with fresh cream

Citation: The Food of Australia : Contemporary Recipes from Australia’s Leading Chefs, 128. Singapore: Periplus Editions, 1996.

Pumpkin Scones


  • 1/2 cup granulated sugar
  • 1/2 cup water
  • 1 cup cooked pumpkin, cut in 1/2 inch dice
  • 1/4 cup superfine sugar
  • 2 tbsp softened butter
  • 1.5 cups cooked, mashed winter squash
  • 1 egg
  • 2.5 cups self-rising flour
  • pinch of salt
  • 1/2 tsp ground cinnamon
  • 1/4 tsp freshly grated nutmeg
  • 1/2 cup milk


  1. Combine the granulated sugar and water together in a small saucepan and simmer, stirring from time to time, until a syrup forms.
  2. Cool and add the diced pumpkin.
  3. Leave to marinate for a minimum of 8 hours; the pumpkin can be left for up to 3 days.
  4. Beat the superfine sugar and butter together, then add the mashed squash and mix well.
  5. Beat in the egg.
  6. Sift the flour, salt, cinnamon, and nutmeg into the pumpkin mixture
  7. Add the 1/4 cup of milk. Add more milk required will depend on the dryness of the squash.
  8. Drain the soaked diced pumpkin and add to the dough, turning the mixture out onto a floured surface.
  9. Knead lightly then pat out to a thickness of 3/4 inch. Cut into rectangles or use a floured cookie cutter to cut 2-inch diameter circles.
  10. Place the scones on a greased tray and bake in a 400 degree oven for 12-15 minutes, until risen and golden brown.
  11. Serve while still warm and with fresh whipped cream

Citation: The Food of Australia : Contemporary Recipes from Australia’s Leading Chefs, 120. Singapore: Periplus Editions, 1996.