It's easy to get involved:
- Register to host a Lunch at your home
- Provide a venue for a lunch, ask guests to bring a plate and a donation
- Have a raffle at work
- Visit a supporting café
Just by having lunch you can make a real difference to the cause, and contribute to a fantastic organisation.
The Leukaemia Foundation is committed to ongoing funding for vital research into the causes, diagnosis and treatment, and ultimately cures for leukaemias, lymphomas, myeloma and related blood disorders. The Foundation also does great work providing support services, counselling, accommodation and transport for patients and their families, all free of charge. They receive no government funding, and rely on the generous support of corporate sponsors and the community.
For more information, or if you live in Victoria and would like to host your own lunch, visit the Foundation's Lunch for Leukaemia webpage. I'll be hosting my lunch in 2 weeks' time, and got my starter kit today! It included a banner, balloons, stickers, posters, donation receipts and excitingly, recipes from Tobie Puttock and Neil Perry! Please do get involved if you can; it is such a fantastic cause, and a great excuse to catch up with friends. (For fellow food bloggers, this would be a great opportunity to bust out those recipes you've been meaning to try!)
Here is Tobie, and his mouthwatering recipe for grilled squid and chorizo with pesto.
Tobie Puttock, co-owner of Fifteen Melbourne. (Photo courtesy of The Leukaemia Foundation)
Food is my passion and I love to inspiring people to cook. Why don’t you get some work colleagues, friends and family together and host a Lunch of Leukaemia? It is a simple and easy way to raise much needed funds for the Leukaemia Foundation. Every hour of every day an Australian is diagnosed with a blood cancer. The money raised will enable the Foundation to provide practical support and advice to people with blood cancer and their families.
Grilled Squid and Chorizo with Pesto
I like to use fresh chorizo when I can, available from selected butchers.
(Photo & Recipe courtesy of The Leukaemia Foundation)
4 fresh squid tubes (about 800g), cleaned
Finely grated rind of 1/2 lemon
1 long red chilli, seeds removed, chopped
1 garlic clove, sliced
50ml extra virgin olive oil
4 chorizo sausages, cut into
1cm-thick slices on an angle
Rocket and lemon wedges, to serve
1 bunch basil, leaves picked
1 garlic clove
2 tsp pine nuts
2 tbs grated parmesan
1 tbs lemon juice
1/3 cup (80ml) olive oil
Halve squid lengthways and scrape away any membrane. With a sharp knife, lightly score inside of squid in a crisscross pattern, then halve each piece widthways. Mix rind, chilli, garlic, oil, salt and pepper in a large glass or ceramic bowl. Place squid in marinade, cover and chill for 30 minutes or until needed.
For pesto, pound basil to a paste with a mortar and pestle. Add garlic and pound until smooth. Add nuts, cheese and juice and pound again to a paste. Mix in oil and season to taste. Or mix all ingredients in a food processor, then season. Heat a chargrill or barbecue on high. Cook chorizo for 2-3 minutes to brown, then turn. Add the squid score-side up, cook for 1 minute, then turn – it’ll curl if scored correctly. Cook for 2 minutes, mixing squid with chorizo, until chorizo is browned all over and squid is just cooked. Serve with pesto, rocket and lemon.