To celebrate workplace diversity, celebrity chef Manu Feildel recently visited Ingham’s Murarrie Primary Processing Plant in Brisbane, engaging with over 1,300 team members who are pivotal in delivering fresh, locally farmed chicken across Australia.
Mr Feildel’s visit to the Murarrie plant allowed the team members to showcase their workplace and the intricate processes involved in poultry production.
The chef, known for his expertise in the culinary arts, actively participated in the day’s activities, which included a comprehensive tour of the processing lines and interactions with employees across various departments.
“Meeting such a diverse range of people at Murarrie and hearing their different journeys was wonderful. Everyone worked so collaboratively together, and I saw in action how the shop floor workers contribute to continuous improvement,” Mr Feildel said, highlighting the innovative spirit at the plant.
Community at the Core
The Murarrie Processing Plant, ran by Ingham, is known for its strong sense of community and dedication to fostering a culture of inclusion and diversity.
Brenton, the General Manager of Ingham’s Murarrie facility, expressed pride in introducing Mr Feildel to the team.
“We are committed to fostering strong culture and diversity at Ingham’s, and this is cemented at Murarrie. It was a pleasure to introduce Manu to our team, and to have him contribute to our workplace community,” Brenton remarked.
Christina, the Continuous Improvement Coordinator at Murarrie, shared her enthusiasm for displaying their workflow to Mr Feildel.
“Showing Manu our processes, automations, innovations, and the consistency and quality we produce was incredibly rewarding,” she noted, adding that Mr Feildel’s approval of their operations was a testament to their hard work and dedication.
Culinary Highlights and Recipe
A special feature of the visit was the cooking session where the chef teamed up with Meena, the Quality Assurance Manager at Murarrie, to prepare a traditional Sri Lankan chicken curry. Using Meena’s family recipe, this culinary collaboration was a highlight of the day, showcasing the rich cultural heritage of the plant’s employees.
“Cooking with Meena was an absolute highlight. I love working with new people and hearing their stories of food and family, and Meena’s Sri Lankan Chicken Curry was absolutely delicious,” Mr Feildel shared after the session.
Below is the cherished recipe they prepared together:
Meena’s Sri Lankan Chicken Curry Recipe
Ingredients:
– 1kg boneless chicken thighs, cut into 5cm chunks
– 2 teaspoons turmeric powder
– 2 tablespoons fresh ginger paste
– 2 tablespoons olive oil
– 3 sprig sticks curry leaves
– 1 stick cinnamon
– 1 brown onion, finely diced
– 2 tomatoes, roughly chopped
– 3 long green chilies, slit, seeds removed
– 2 tablespoons Sri Lankan Curry Powder (recommended: Kings Curry Powder)
– 2 tablespoons tomato paste
– ½ cup (125ml) coconut milk
– Steamed basmati rice and roti bread, to serve
Method:
1. In a bowl, combine chicken, turmeric powder, and ginger; set aside.
2. Heat oil in a large saucepan over medium heat. Add curry leaves and cinnamon stick; cook for 2 minutes. Add onions; cook until fragrant and translucent, about 7–8 minutes.
3. Add tomatoes, chilies, and tomato paste; cook until tomatoes have softened. Stir in curry powder and cook for 2 minutes.
4. Add marinated chicken pieces, mix through and fry for 5 minutes. Stir in coconut milk and 60ml water; season with salt flakes.
5. Cover and simmer for 30 minutes or until the curry has reduced. Serve with steamed rice and roti bread.
Published 14-Aug-2024
