Welcome to April’s edition of the Roundup!
I hope this finds you all doing well and feeling positive as we head into April. It is always great to start a new month with a fresh mindset and renewed energy.
As mentioned in the last edition of the Roundup, we are working on developing a new Intranet, which is designed to make it easier for us to collaborate, share information, and work together more efficiently. We are making progress every day and look forward to sharing it with you once it is completed.
In addition to our intranet project, we are also thrilled to be bringing on some new consultants over the next few months. We are always on the lookout for talented individuals to join our team and help us continue to grow and excel. If you know anyone you think would be a great fit, please let us know!
Have a great month and happy reading! Nic.
Let us learn more about Watson Xaviar
With over 20 years of experience in project management and cyber security, I am an Information Security Registered Assessors Program (IRAP) Assessor, endorsed by the Australian Signals Directorate. Outside of work, I spend time with my wife, who works in healthcare, and our two daughters. We recently got a Spoodle puppy named Benji, who brings joy to our family. We enjoy going on road trips, having weekend barbeques, and watching movies.
What is your role at Vocus / Talentplicity and what do you do?
As Senior Project Manager for the IRAP team, I manage projects that meet the Australian Government’s Information Security Manual (ISM) standards. Recently, I onboarded a strategically important project for Vocus.
How long have you been with Vocus / Talentplicity?
Since March 2023.
What do you enjoy most about your job?
I love meeting people and planning. Thinking through a project from start to finish helps me understand the bigger picture and identify any potential issues that could affect the project’s success.
What is a hobby or pastime that you enjoy?
Woodwork is a passion of mine, and I have made large wooden planters for my wife’s gardening hobby. I also enjoy making electronic circuits and taking Benji for walks.
What is your favourite recipe or dish?
Thai Red Duck Curry is my favourite dish to cook. It took a few attempts to get it right, but the result was worth it.
What’s your favourite holiday destination?
We love places with greenery, and we have explored many of Victoria’s scenic locations. We’re looking forward to visiting Japan for its fascinating culture and beautiful scenery.
Birthday Celebrations!
Happy Birthday to our April Staff!
If you see Neela (3rd April), Noelene (8th April), Derek (22nd April) on their special day make sure to wish them a happy birthday!
Get paid to stay fit competition!
Get $600 up for grabs each year
Talentplicity employees can claim and be reimbursed for a gym membership, Yoga or Pilates classes, sporting classes, or any other fitness activity up to the value of $50 per month.
Let’s get Cooking!
A big thank you to Juan Orgeta for sharing his favourite Paella recipe. Get cooking and send through some photos of the end product!
Paella is a seasonal and regional dish, on the coasts, you find seafood and such, in the mountains, we would use rabbit and snails. Whatever is available is fresh.
This recipe is for 4 persons:
| 500 grams | Bomba Rice |
| 300 grams | Chicken (cut into pieces) |
| 300 grams | Squid rings |
| 8 | Green Mussels |
| 500 grams | Vongole |
| 250 grams | frozen shelled prawns (Raw) |
| 8 | Large King Prawns |
| 4 | Garlic Cloves |
| 1 | Red Capsicum |
| 2 | tomatoes |
| Saffron | |
| Olive oil | |
| Salt | |
| 1 Litre | Water or fish stock |
1 | We are going to need a large paella pan or frying pan. |
2 | We will start by washing and cutting the vegetables: the red capsicum into small strips, chop the garlic and tomatoes. We also clean the chicken and cut it into pieces if we have not already bought it that way. |
3 | Then we clean the shellfish: We wash the vongole (we put them to soak with salt) and the mussels. Clean the squid. |
4 | We put the pan on the fire with a drizzle of olive oil and wait for it to heat up. When the oil is hot, brown the King Prawns a little (only one minute on each side) and when they turn pink, remove them and reserve. |
5 | Add the minced garlic and red capsicum to the pan and fry it for about 2-3 minutes. Then add the tomato and fry it for 2-3 more minutes. The fire must be at medium intensity. |
6 | Then add the squid and the chicken and stir to mix everything well. With the fire at medium intensity, we leave it for about 5 minutes. When the chicken has already taken colour, we add the rice and mix well again. |
7 | After a couple of minutes, we add 1 liter of fish broth and stir to distribute the rice in the pan. Raise the heat and wait for it to boil a bit and then add the saffron and a little salt. |
8 | After 5 minutes it is time to add the vongole, mussels, and frozen prawns. We sink them a little in the rice. |
9 | It will take about 15-20 minutes to make. It is important to place the lid. |
10 | We try the rice, and when it is to our liking, we turn it off and let it rest. Enjoy this wonderful chicken and seafood paella! |
| 1 | Use the right pan: The large, shallow profile of a paella ensures cooking, with as much rice as possible contacting the bottom of the pan. Paellas pans are thin, which means they heat up extremely fast. That, combined with an extra-large surface area, means the cooking liquid evaporates quickly, yielding the desired dry texture. If you do not have a paella, you can use one or more large skillets, preferably made of thin aluminum or stainless steel. Avoid cast iron and other heavy materials. |
| 2 | Leave the rice alone: The best paella thoroughly cooks the bottom layer of rice to create a crispy crust called socarrat. These bits of caramelized rice found on the bottom and sides of the pan are highly coveted and will only form if you resist stirring the paella once the rice has been added. |
| 3 | Use the right heat: Traditional paella chefs cook over open flames, resulting in an expansive heat source that accommodates a wide pan and evenly cooks the paella on all sides. If you do not have a wood fire or barbecue, you can replicate this effect on your stove by dividing your paella into smaller pans or heating multiple burners at once and moving the pan around. To ensure quick cooking and caramelize your bottom layer of rice, be sure to cook your paella over high heat. |
| 4 | Skip the onions: While some paella recipes include onions, many chefs choose to leave them out. That is because onions contain a lot of moisture, which can make your paella rice soft. |
| 5 | Leave shellfish shells and heads on: When using prawns or other shellfish, be sure to leave the heads and shells on. adds flavour to the paella’s cooking liquid. |
| 6 | Use bone in, skin-on, dark meat chicken: As with shellfish, chicken bones and skins contribute significant flavour to your cooking liquid. Chicken thighs and drumsticks are also generally preferred to chicken breasts for paella because they are less likely to dry out during the cooking process. |