Welcome to November’s edition of the Roundup!

Happy November Everyone!

As the leaves make their grand return and the temperatures start to rise, we’ve whipped up a newsletter hotter than your favourite pumpkin latte! But fear not, it won’t scorch your taste buds; it’s brimming with the toasty warmth of appreciation and the sizzle of thrilling updates.

Have you ever wondered about the brilliant minds making the magic happen behind Talentplicity’s payrolls and leave requests? Your curiosity is about to be rewarded! This month, we’re absolutely delighted to introduce Lorelyn, an important member of the Talentplicity team and our reigning Employee of the Month.

We’re making a list, and we’re checking it twice because our Christmas Party is coming to town on Friday, 8 December. Save the date and get ready to jingle, mingle, and laugh all night. If you need more info, reach out to Kevin; he’s our very own Santa’s little helper!

We wish you all a fantastic November, and we hope you enjoy the newsletter below.


Let us get to know Lorelyn

Tell us a little about yourself

I am Lorelyn, and I work as Junior Consultant at Talentplicity. I am working in the Finance Department and am responsible for assisting with the preparation of payroll, invoices, and other administrative tasks.

I recently came to Australia about 2 months ago to study MBA.I have previously worked as an Accountant back in my home country, the Philippines. I have decided to come to Australia for my further education and chose it specifically because it is multi-cultural and diverse, and the country has a good education system as well. I have been enjoying my stay for 2 months but of course, I couldn’t help but miss home sometimes.

Aside from numbers, I really love to travel and explore different cultures as it is a great way of knowing people. I also love to try new dishes and learn a new language. This love for culture and food stems from what we have back home as we have so many festivities, delicacies, and traditions.

What do you love about your job?

It’s ironic because it wasn’t until I worked as an Admin Assistant that I realized that numbers are better to deal with as they are more precise. Now, I love the feeling of accomplishing tasks related to finance as it helps me understand how an entity operates. It also feels fulfilling when you know your contributions make a difference.

What is your favourite recipe/dish? Happy for you to provide a link/photo

My favorite dish would be any seafood. My home country is surrounded by water, so it is common to have seafoods in any restaurant. It feels refreshing and the flavors are delectable.

What is your favourite holiday destination?

My favourite and dream place to go to is Europe. I dream of someday touring around the continent and visiting historical places and enjoying the wonderful scenery that I can only see in photographs and postcards.


World Kindness Day

On World Kindness Day, we can all participate in efforts to make kindness the norm. This day encourages kind acts around the world.

In a world driven by globalisation, kindness can be hard to come by as the media can often portray biases, stereotypes, and prejudices. At Cultural Infusion, we believe that to find kindness in our hearts for others, we need to be open to understanding and appreciate those who may be different to us. Through intercultural awareness, we can break down barriers such as prejudice, and learn to embrace diversity.

Birthday Celebrations!

Happy Birthday to our November Staff!

November has got a wild duo up its sleeve! Juan (18th) and Kevin (21st) are turning another year wiser (or weirder). When you see them, wish them a wild and wacky birthday — it’s the best gift you can give!

Recipe of the Month

Rellenong Alimasag

While there are many types of stuffed dishes, have you had the opportunity to try stuffed crabs?  Rellenong Alimasag is a Filipino dish that translates to “stuffed crab”. It is made by stuffing a whole crab, usually a blue crab, with a mixture of ground pork, vegetables, and seasonings.

Ingredients Instructions
  • Meat and top shell of 8 pieces steamed blue crabs
  • 1medium potato diced
  • 1medium carrot diced
  • 1/2cup bread crumbs
  • 1medium onion minced
  • 1piece long green chili siling pansigang, chopped
  • 1medium tomato diced
  • 3teaspoons dried parsley
  • 2teaspoons garlic powder
  • 2teaspoons salt
  • 1teaspoon ground black pepper
  • 2tablespoons cooking oil for sauteing
  • 2pieces raw eggs
  • 1cup cooking oil for frying
  1. Heat pan and pour-in 2 tablespoons of cooking oil.
  2. Saute onion and tomatoes.
  3. Add potato and carrot. Cook for 3 to 5 minutes
  4. Put-in the long green chili and crab meat (you may include the juice of the crab for additional flavor). Cook for 2 minutes.
  5. Add parsley, garlic powder, salt, and ground black pepper. Stir. Turn off the heat and place in a large bowl.
  6. Once the temperature cools down, combine the cooked mixture with breadcrumbs and eggs. Mix well.
  7. Stuff each crab shell with the mixture.
  8. Heat a pan and pour-in 1 cup of oil.
  9. When the oil becomes hot, fry the stuffed crab shells. The part with the stuffing should be facing up. Gently scoop the hot oil using a spoon and pour the oil on the stuffings. This will slowly cook the stuffing.
  10. Flip the crab shell and fry the side with stuffing in medium heat for about 3 to 5 minutes.
  11. Turn off the heat and transfer to a serving plate.
  12. Share and enjoy!