Welcome to September’s edition of the Roundup!
Happy September everyone!
We are well and truly in the second half of the year and close to celebrating the end of the year! With the end of year in mind we have been busily working on locking in the Christmas Party details including the date and location. There is more information about all that in this month’s newsletter, so please read it and most importantly save the 8th of December in your calendars. This month’s newsletter also has Ligil in the spotlight and delicious breakfast recipe that’s in most cafes these days. Try it out and send us a pic, we would love to see it!
Have a great September and enjoy this month’s newsletter
Nic
Let us get to know you
I am Ligil, I have a small family with my wife and little girl who drives me crazy 😊. I am a pure non-vegetarian, but my favourite food is vegetarian thali. I like to explore and meet different people.
I have been working as a Senior Analyst at Vocus for a year now and it has been a busy time getting my head around the volume of information to be read and understand
Outside of my work, I spend my time with my family and especially my little girl. I also love to play badminton which keeps me to stay fit.
What do you love about your job?
I love contributing towards the delivery of quality products and enjoy the challenge in finding use cases and understanding more about the business and products.
What is your favourite holiday destination?
I would like to visit New Zealand and connect with nature.
What is your favourite recipe/dish?
Onam Sadhya (As it is a once-a-year dish 😊)
TPC’s Christmas Party
We have locked in TPC’s Christmas Party early this year to ensure that everyone based in Sydney and nationally can come together and spend a few hours celebrating the end of another year together.
The Christmas Party will be held on a boat this year so there will be plenty of room to have a dance, have something to eat and drink and of course mingle.
A save the date email was sent to you early last week, so if you can, please take a moment to rsvp – we know it may be a little early, but we want everyone there, hence the early notice.
If you have not received the email, please contact kevin@talentplicity.com.au so that we can send you the invitation again.
Hope to see you all there!
TPC’s Latest Starter – Leigh Green
As some of you know Leigh Green started with TPC in August as our new Business Success Manager. He has been busily getting to know the industry and has even had a chance to meet some of you and will endeavor to meet more over the coming months. In the meantime, here is a little bit of Leigh trivia
What you like to do in your spare time:
Gym and sports. Specifically, rugby, cricket, and tennis. I am also a keen snowboarder in the winter. I do also enjoy heading to a brewery for a craft beer now and again.
What you are enjoying about your role so far:
I enjoy the autonomy and the fact that I get to treat this as though it was my own business. Having the ability to connect with people and build relationships is also
important to me, especially coming from a heath background.
If you were stuck on a deserted island what 3 things would you take with you?
- Lighter – fire (warmth and cooking)
- Knife – building shelter and hunting for food
- Dog (if allowed) – companion
Birthday Celebrations!
Happy Birthday to our September Staff!
If you see Mohamed (3rd Sept), Manjunath (7th Sept), Alexandria (12th Sept), Chun (18th Sept) & Prabhjot (19th Sept) on their special day make sure to stop and wish them a happy birthday!
Recipe of the Month
Shakshuka
Shakshuka is a simple dish made of gently poached eggs in a delicious chunky tomato and bell pepper sauce. It is so satisfying, you can serve it for breakfast, lunch, or dinner.
- Extra virgin olive oil
- 1 large yellow onion chopped
- 2 green peppers chopped
- 2 garlic cloves, chopped
- 1 teaspoon ground coriander
- 1 teaspoon sweet paprika
- ½ teaspoon ground cumin
- Pinch red pepper flakes optional
- Salt and pepper
- 6 medium tomatoes, chopped (about 6 cups chopped tomatoes)
- ½ cup tomato sauce
- 6 large eggs
- ¼ cup chopped fresh parsley leaves
- ¼ cup chopped fresh mint leaves
- Heat 3 tablespoon olive oil in a large cast iron skillet. Add the onions, green peppers, garlic, spices, pinch salt and pepper. Cook, stirring occasionally, until the vegetables have softened, about 5 minutes.
- Add the tomatoes and tomato sauce. Cover and let simmer for about 15 minutes. Uncover and cook a bit longer to allow the mixture to reduce and thicken. Taste and adjust the seasoning to your liking.
- Using a wooden spoon, make 6 indentations, or "wells," in the tomato mixture (make sure the indentations are spaced out). Gently crack an egg into each indention.
- Reduce the heat, cover the skillet, and cook on low until the egg whites are set.
- Uncover and add the fresh parsley and mint. You can add more black pepper or crushed red pepper, if you like. Serve with warm pita, challah, or crusty bread of your choice.