Masterchefs of the Essendon Fields family

As part of National Families Week, Winslow is celebrating family diversity and connection by visiting work families across the Group.

The recent move from the Campbellfield office to Essendon Fields has seen the Communications and Marketing team and Learning and Development team join forces in the kitchen for a weekly Wednesday lunch.

Both teams work in the same office space so discussions about lunch options are a daily occurrence.

The office’s location next to LaManna supermarket has seen many staff return with some great meals, but they can be costly.  

The addition of a slow cooker to the office kitchen has seen some amazing dishes created by the team, including Greek lamb on mashed potato with a fresh gremolata garnish, and smoky BBQ pull-apart pork tacos.

Inspired: Paul Moody (left) and Matthew Meehan.

“We were inspired the Operations Desk girls, who would create some amazing meals by just using the sandwich press at the Barry Rd office,” said Instructional Designer Paul Moody.

“We started off cooking egg and bacon rolls on the sandwich press here and before you could say ‘medium-rare’ I was cooking a steak on it.

Paul arrives to the office early each morning and has been making pancakes for breakfast for workmates.

Group Senior Graphic and Web Designer Matthew Meehan brought in his slow cooker and the challenge now is for each team member to come up with lunch ideas.

“It’s a lot of fun creating a great meal instead of getting some takeaway, and it brings our teams together to enjoy lunch,” Matt said.

“We miss the Ops girls’ enthusiasm, so we’ve thrown down the challenge to them to show us what they come up with for lunch. We’ve raised the bar, can they meet the challenge?”

And the Winslow Masterchef trend is catching on with other offices keen to get in on the action.

Smoky BBQ Pulled Pork Tacos Recipe

2kg pork shoulder

½ cup of Apple Cider Vinegar

300ml chicken stock

2 x sachets of Tennessee Smoky BBQ seasoning

Bottle of Smoky BBQ and Bourbon sauce

3 cloves garlic (crushed)

1 onion (diced)

Mini tortillas

Coleslaw

Jalapeno chillies

Method:

Season meat and rest for 24 hours.

Mix Apple Cider Vinegar, stock, garlic, onion with half bottle of BBQ sauce in slow cooker.

Place meat into mixture and cook on low for as long as possible.

Remove from cooker once meat easily separates.

Pull apart with a fork and return to cooker and stir into sauce to cover meat.

Serve on tortilla with coleslaw and jalapenos.

We want to hear about your Winslow family and what makes it special. So, send us a photo of your work family and tell us what makes it special.

Email a photo and details to cms@winslow.com.au and we will share it with the Group.