All proceeds from the party will go to STREAT to help us purchase a new street cart, where our young people get their on the job training and work experience.
The party kicks off on Tuesday 29th November at 7pm. You will meet in a designated laneway or rooftop bar in the Melbourne CBD for a pre dinner cocktail. You will then be whisked off to a secret restaurant where you will be treated to a 3 course dinner with a selection of Victorian wines. You will also receive a signed “Melbourne’s Laneway & Rooftop” book and a ticket to the after party at one of Melbourne’s Night Clubs.
STREAT Trainee Channi tells us about a typical week at STREAT starting from when she wakes up in the morning to when she goes to sleep...
My morning begins by getting in my work clothes - jeans, red STREAT t-shirt, black hat and runners. Then I make sure that I have a healthy breakfast. I make my way to the Growier 527 bus stop, and take the bus to the Growier train station. I catch the train to Jewell station then I walk to the tram stop to get the 19 tram to Melbourne University where our STREAT cart is located.
Throughout the day I make coffee and sandwiches to sell to all of the students at Melbourne Uni. I’ve also had to learn our new seasonal menu and I make all of the sandwiches that we sell on the carts - Middle Eastern lemon marinated eggplant, with minted labneh and za'atar, Mexican style chicken mole with crema espesa and fresh coriander, Jamaican jerk pork with sweet pickled red cabbage and Malaysian beef rendang with crispy fried shallots.
At the end of the day when everything is done at the cart and its all packed away, I head home to my pet. When I get home I take my dog for a walk or just take them to a park and just play with them. Then I help my dad out with the dinner. After tea I watch some TV before going to bed. The next day I do it all over again, but I may not be at the cart, instead I may be at the STREAT Head Office, William Angliss or the Prep Kitchen.
Last week our newest bunch of trainees cooked up a storm in the prep kitchen at Hanover House. Not only did they practice their knife skills by cutting up over 3kg of carrots but they also learned the valuable lessons of giving back and how to turn food that would otherwise be wasted into an amazing meal. Supervising Chef Dylan writes about this prep kitchen feast.
"Pretty much 99% of the ingredients came from Second Bite, we also used some of our trimmings from the last four weeks of food production that we have been freezing.
We used the trimmings from our production to make a hearty stock. We then used the stock to make a soup. Along with the stock the soup included around 3kg of carrots – we had lots of fun practicing our knife skills on those! 1 large sweet potato, 1/12 kent pumpkins and about 12 onions, and a bunch of parsley. This was pureed and seasoned.
We also made a salad with tomato, fennel, marinated spanish onions and capsicum with a slightly kicky lemon and horseradish dressing and manchego cheese.
Last but not least some orange cake made from whole boiled oranges and the blood sweat and tears of three trainees.
Awesome stuff, we just about filled the fridge at Hanover for the residents. The trainees got a wee kick out of making it and so did we, lots of fun!"
Laos is famous for being one of the most laid back countries on the planet; however its street food scene is anything but! On my travels through this South East Asian beauty I found myself eating my way around the streets of Luang Prabang, sampling as many of the tasty delights this country has to offer as I could in two weeks.
Laos food is like a burst of fresh flavours that are pummeled together with a traditional mortar and pestle and topped off with a good splash of padaek, otherwise known as the pungent fermented fish sauce used to add a salty zing to dishes. The signature flavours that typify Laos cuisine are galangal, chilies, kaffir lime, lemongrass, lime juice, garlic, ginger, coriander, mint, dill, and a whole bunch of different kinds of basil local to Laos. Taste buds aside, I’d have to say the best part about Laos street food has got to be the way it’s eaten – with your fingers, and rubbing shoulders with the locals!
The dishes on offer have descriptions that are pretty hard to resist. Like marinated fish steamed in banana leaf, or the Laos delicacy dried spiced buffalo meat, and Jaew Bong a thick sweet and spicy sauce made from roasted chillies, tamarind and dry buffalo skin which is best lapped up with a serving of sticky rice.
Perhaps one of my favourite Laos street food memories was after a night of wandering through the dimly lit night market – a Roti style chocolate and pineapple pancake, cooked on a humble food cart over casual conversations with the lovely vendor, and eaten on the back of a tuk tuk.
Today we surprised Vicky at Melbourne Central with the big news that she was our 50,000th customer served at STREAT! After ordering her favourite brew, we piled her arms full of freebies including a signed STOP homelessness sign, free STREAT t-shirt and a spanking new loyalty card. After all of the excitement we decided to continue sharing the love by surprising our 50,100th customer and this happened to be Rachel at Melbourne University! We take 5 with Vicky & Rachel here…
So big congratulations on your win! How does it feel to be STREAT’s 50,000th customer?
V: Ooh I’m so special! I’m going to proudly display this stop sign in my house. I’m very proud!
R: Pretty fantastic!
What makes you come to STREAT for your coffee?
V: I think it’s a great cause, particularly with theloyalty cards, you know the more coffee I drink the more a homeless person will get. I think it’s a great idea, a lot of people drink coffee and the coffee is great as well, so you might as well put it towards a good cause you know.
R: Well it’s good coffee, and its for a good purpose, so you can feel all warm and fuzzy about buying a coffee everyday.
Do you patron STREAT regularly?
V: Yes, pretty much since this cart opened in Melbourne Central I’ve bought my coffee here.
R: Yeah I do, everyday. I’ve been coming to Melburne Uni since I started working here but also Melbourne Central.
This week we also welcomed our fourth intake of trainees to STREAT. Do you have any words of wisdom for them as they start on their journey with us, something that you would have wanted to know when you were 16?
V: Ooh when I was 16… That anything is possible really. The world is their oyster and they’ve got a bright future ahead of them.
R: If hospitality is an industry you like, then really embrace it because it can be really good to you.
Why do you want homelessness to STOP?
V: It’s just heartbreaking when you see the guys out on the street, you hear their stories about how they got there and things like that, and it doesn’t need to be that way. We are all one community and we need to support everyone in that community.
R: Because its cold and its horrible. It’s just horrible and I don’t think its really necessary in a country like ours, people don’t need to be without homes. Whatever we can do to help people, we should be doing it.
Could you finish the following sentences -
Home to me is…
V: Where my loved ones are.
R: Home is safe and warm and cosy.
Something you may not know about me…
V: I’m a triathlete!
R: I volunteer a lot in the homeless societies.
A moment that changed your life…
V: Probably when I moved to Europe for my first job overseas.
R: The homeless word cup a couple of years ago in Melbourne. I volunteered on that and it was absolutely fantastic. It just opened my eyes and changed my life.
The strangest thing you’ve ever eaten…
V: Ooh I have eaten some strange things! I don’t even know what it was but it was in Thailand, it looked like an insect or something!
R: Um probably bugs. Deep fried bugs in Thailand! You’ve got to try these things!
Congratulations again Vicky & Rachel, thank you for stopping homelessness one meal at a time with STREAT!
This week we welcome our 50,000 customer to STREAT. We are also welcoming James, Hayley, Louise, Markita, Phoebe, Tanya, Jamila, Brodie, Aaron, Jessica, Aaron, Tayla & Brendan – our fourth class of homeless & disadvantaged youth to STREAT.
Over the coming seven months they’ll receive training and employment on our food and coffee carts along with life skills and a bunch of personal support. They’ll each receive a minimum of 26 hours of paid employment each week which includes them serving customers like yourself, working in our production kitchen, or studying for their Certificate II in hospitality.
All of this is possible because you – and many others like you – who buy your coffees and meals from us with 100% of profit going towards making homelessness stop for a young person.
Could you be our 50,000th customer?
This week aim to hit our 50,000th customer and it could be you!Our 50,000th customer will receive a free STREAT t-shirt , signed STOP homelessness STREAT sign, and a buy one get one loyalty card, plus we’ll feature you on our website. So come & share a meal or coffee with us at Melbourne Central or Melbourne University for your chance to be our 50,000th customer.
Other stuff you can do
We frequently get customers asking what else they can do to help. Here’s a few ways:
Share STREAT with others – the more customers we get, the more youth we help
Hi! I’m Susie, one of the trainees here at STREAT. Have you ever had a recipe that you’ve attempted to cook but for some reason it just hasn’t worked? Well me too, and I’d like to help by sharing one of my very own recipe disasters. I made chocolate éclairs the other day as part of my hospitality training and it was a disaster!
The hardest part of making chocolate éclairs is the choux pastry. It’s really tricky and if it’s not made correctly the éclairs won’t turn out properly. Here’s the recipe that I used.
5g caster sugar
Pinch of salt
190g plain flour
Boil the water with the butter, salt and sugar.
Add the flour all at once and return to the heat to ‘burn off’ the mixture, until it forms a layer at the bottom of the pan, the mixture should form a ball when it’s stirred.
Cool the mixture to 30C to prevent the eggs scrambling when you add them. Once it’s cool enough add the eggs 1 at a time.
The paste doesn’t need to rest, pipe the desired shape and bake at 210C in the centre of the oven. I followed this recipe to the letter, well at least I thought I had…
I did have to add a little extra flour as the mixture was runny and wasn’t piping bag consistency, but the real problem that I had was that the oven temperature was set to 180C instead of 210C. So the Choux pastry that I cooked looked more like flat pancakes rather than nice puffed up pastry!
I also made a crème patisserie (which means pastry cream) for the éclairs. This mix has to be measured out very carefully. If it’s not, then the crème patisserie will either be too sweet or really stiff.
2mls vanilla essence
4 egg yolks
40g corn flour
Heat 400ml of milk with the vanilla essence.
Cream the eggs and sugar together until they become light in colour.
Mix the remainder of the milk with the corn flour, using your fingers as this will remove any lumps.
Add the egg mixture to the milk and whisk thoroughly, then add the cornflour mix.
Bring to the boil, stirring continuously, the mix should start to thicken up immediately, and once it’s at the thickness that you want it, add the butter.
Place the crème patisserie in a bowl and cover with cling wrap (the cling wrap should be sitting on top of your mixture with no air bubbles), this is to prevent a skin forming on the top and place in the fridge until needed.
I’m proud to say that this chocolate éclair recipe was the one that I’ve had the most trouble with, but in saying that it was also fun to make.
I hope that by sharing my recipe disaster I have helped anyone who has had trouble trying to make chocolate éclairs, and for those who might not have had a go at making them, give them a go – you might enjoy it!
I’d love to hear about your own recipe disasters, so if you have any let us know, and I’ll see if I can help you work out what went wrong!
Cheers, and I’m really looking forward to helping you out with your recipes.
I have always had a passion for cooking, but I didn’t know where to start. From my earliest memories every Christmas my aunt would get me to help her to cook all of the yummy treats that we used to have like mince tarts and short bread cookies.
I left high school when I was 16. I didn’t like being there, and I thought that I could be doing better things with my time rather than being stuck in a classroom. So I disengaged myself from my family and from anyone else that I thought was going to try and tell me to go back to school and complete my high school education. I instead spent a lot of my time hanging around with my friends, doing nothing in particular.
All the while, I still had my strong passion for cooking. I successfully applied to TAFE to try to complete a hospitality course. I thought that I was in the right frame of mind to try this, but I was wrong, and I ended up dropping out of the course. A few months later I went back to TAFE and tried again. But again, I couldn’t complete the course and I left.
A few months after I left my TAFE course I was at Frontyard. I was doing an art class called Evolution and I kept saying that I could do a better job at supplying the lunches. This was because in my opinion and the opinion of everyone else who was there, that the muffins weren’t cooked properly and I kept banging on about it! So the worker who had gotten me into the Evolution course, then referred me to a place called STREAT.
A couple of weeks later I had my first interviews and I was put through to the next round. Once the second interview was complete I was then told I had been accepted into the program. I was so excited!
So that’s how I came to be in the STREAT program and I’ve enjoyed every minute that I’ve been here, particularly in the kitchen and on the carts as well. So far it’s been a lot of fun, but it’s also been a lot of hard work, and this time around I’m not going anywhere!
Walking through Melbourne University for the first time feels a bit like going on a wild goose chase, and it’s not because of the layout, but because all of the buildings look the same – blonde brick, concrete and blue steel – and not of the Zoolander variety!
As you make your way through to the Melbourne Uni Student Union North Court, a brilliant pop of red greets you, followed by the warmth of our resident pot plants, the sound of funky beats pumping from the cart and the smell of fresh coffee, pungent herbs and sizzling garlic – say hello to STREAT’s latest cafe.
STREAT worked with the talented Ammon Beyerle and Pete Spence from Herestudio Architects to design and craft our new café. The innovative design features walls made from iconic red recycled milk crates that lovingly wrap around our food and coffee carts. The result is visually spectacular!
This is the first time that we have had a sizable piece of real estate that has allowed us to pull off a double site, but does this compromise the STREAT experience? Definitely not!
I’m proud to say that our latest street cafe is a smooth operator that is quickly earning a reputation for the ‘best coffee on campus.’ And coffee that is ‘AMAZING and quick!’ and ‘some seriously good coffee karma for your morning caffeine kick!’ Our gourmet sandwiches are also earning a decent foodie following among students and faculty – we had our very first onsite catering gig just the other day and two loyalty cards have been completed since we opened up just three weeks ago.
Our CEO Rebecca Scott also had a thing or two to say about working on our latest venture. "I’m looking forward to working with Melbourne University Student Union Ltd and I’m proud that this year we’ll give customers over 45 reasons to share a meal or buy a coffee with STREAT at our latest street cafe. They are... Jamie, Bahareh, Andrew, Rayne, Imogen, Jen, Damien, Wren, Maddie, Con, John, Medina, Nathan, Chloe, Susie, Chantelle, Jake... the list goes on!”
Throughout 2011 STREAT will work with 40 homeless youth. Through the support of you – our loyal customers, we will provide 20,000 hours of paid employment to our trainees.
By the end of 2011 STREAT will be serving up to 1,000 customers daily across both of our street cafe sites with a target of hitting the 100,000 coffee served mark by Christmas.
So come on down to see our latest food and coffee cart for yourselves, and help us stop homelessness the delicious way by sharing a meal with us.