Welcome to October’s edition of the Roundup!
Happy October Everyone!
In this edition’s roundup newsletter we’re celebrating the two-year work anniversaries of several consultants. We always take great joy in acknowledging the hard work and dedication our consultants bring to each day. Scroll down to see if you’re one of the consultants we’re spotlighting this month.
Ever wondered about the talented minds behind Talentplicity’s website design? Well, wonder no more! This month, we’re proud to introduce Csaba, who is a part of the Talentplicity team and is our Employee of the Month.
To kick off the warmer months, we’ve got a thirst-quenching recipe of the month for you to try. Don’t forget, if you end up making it to please take a pic and share it with us!
Lastly, if you haven’t already saved the date for our Christmas Party (Friday 8 December), please do so or reach out to Kevin for more details.
Wishing you all a fantastic October, and we hope you enjoy the newsletter below.
Nic
Let us get to know you
Tell us a little about yourself
I am Csaba, and I work as a Senior Consultant at Talentplicity, focusing on all elements of design including the recent logo and website update and any other collateral.
My life’s journey has been anything but a straight path. Back in Hungary, I used to be a radio and TV presenter, but the changing political climate forced me to switch gears. I became a personal trainer and spent nearly 8 years in the fitness industry, helping people become their best selves. As much as I loved it, I hit a point at age 35 where I realisd I couldn’t keep up that lifestyle.
I’ve always had a passion for IT, and I thrive on complex tasks. So, I decided to become an IT Project Manager. After graduating in Sydney, I jumped into this field, and I’m loving every moment of it. Working with my colleagues, I can see how our efforts change lives for the better, and it’s incredibly satisfying.
On a lighter note, I’m a bit of a music nerd, and being a proud European, I can’t resist the charms of Euro-Disco. I love sharing that musical joy with my Aussie friends. I’m also into various sports – they give me the mental clarity I need to stay on top of my game.
How long have you been with Vocus/Talentplicity?
I have been working at Talentplicity since 2021
What do you love about your job?
I love the variety and complexity of my job. Sometimes I have to create a new website, sometimes an integration between systems, sometimes I do some graphic design… It really depends on what the company needs and if I have enough expertise to do so.
What is your favourite recipe/dish? Happy for you to provide a link/photo
I’m a real meat lover so I love any kind of meat dish. So far, the favorite one which I never miss if it is on the restaurant menu is Beef Tatar.
What is your favourite holiday destination?
I still can’t decide my favorite holiday destination because I have many, but I think Croatia and Thailand is in the Top 2!
Celebrating 2 years in the Job
Congratulations to Daryl, Peter, Neela, Monica, David, Wayne, Andrew, and Christian! Whether you‘ve already celebrated or are soon to mark your two-year work anniversaries, Talentplicity is genuinely impressed by the unwavering hard work and dedication each of you has poured into your respective roles. We hope you‘ve thoroughly enjoyed this journey so far and continue to excel in your work. Kudos!
Birthday Celebrations!
Happy Birthday to our October Staff!
If you see Csaba (8th October), Nic (10th October) and Christian (28th October) on their special day make sure to stop and wish them a happy birthday!
Recipe of the Month
Sangria
As the weather gradually warms up, so does the excitement for BBQs and entertainment. It’s the ideal season to satisfy your thirst with a delightful Sangria – and let’s be honest, some of our Sydney team members have already had their fair share during our catchups. And now, you can whip up your own batch!
- 1/2 medium apple (cored, skin on, chopped into small pieces)
- 1/2 medium orange (rind on, sliced into small pieces, large seeds removed // plus more for garnish)
- 3-4 Tbsp organic brown sugar (or 3 Tbsp (37.5 g) organic cane sugar as original recipe is written)
- 3/4 cup orange juice (plus more to taste)
- 1/3 cup brandy (plus more to taste)
- 750 ml bottle dry Spanish red wine*
- ~1 cup Ice to chill
- Add apples, oranges, and sugar to a large pitcher and muddle with a muddler or wooden spoon for 45 seconds.
- Add orange juice and brandy and muddle again to combine for 30 seconds.
- Add red wine and stir to incorporate, then taste and adjust flavor as needed. I added a bit more brandy, orange juice and brown sugar. Stir to combine.
- Add ice and stir once more to chill. Serve as is, or with a bit more ice. Garnish with orange segments (optional).