In 2014 the annual National Multicultural Festival will mark its 18th birthday – a significant milestone for Canberra’s biggest celebration of our city’s cultural diversity.
Already the buzz for next year’s festival is building across the city with community groups, performers, stallholders and the diplomatic corps turning their attention to how they will contribute in February 2014.
Whether it’s through food, dance, fun, performances or cultural activities they will all unite to bring to life a spectacular event for everyone to enjoy. (more…)
Minister of Multicultural Affairs Mrs Joy Burch MLA, has recognised and rewarded collectively the multicultural champions in the Canberra region at the 2013 Australian Capital Territory Centenary Multicultural Awards, which acknowledge those individuals, organisations, educational providers, government, businesses and the media who help make tremendous contributions the ACT community through their work across the spectrum of Multicultural activities – in arts, sports, schools, health, information provision, law, human rights, the environment and more.
Visit this page for more information :
2013 Centenary Multicultural Award Photo Gallery
Route 66 American Experience Director Alicia Doherty reckons there’s no better comfort food treat than an upside down pineapple cake – a traditional American family favourite.
Here, she shares her recipe with us.
Upside down pineapple cake
- 440g can pineapple thins in natural juice, drained
- 125g butter, softened
- 3/4 cup firmly packed brown sugar
- 2 teaspoons vanilla extract
- 2 eggs
- 1 1/4 cups self-raising flour, sifted
- 1/2 cup plain flour, sifted
- 1/2 cup milk
- 75g butter, melted
- 1/3 cup firmly packed brown sugar
Step 1 Preheat oven to 180°C/160°C fan-forced. Grease a 6cm-deep, 22cm round (base) cake pan. Line base and side with baking paper.
Step 2 Make topping Whisk butter and sugar together in a bowl until combined. Pour into prepared pan.
Pat pineapple dry with paper towel. Arrange pineapple over caramel, pressing down into caramel. Using an electric mixer, beat butter, sugar and vanilla until light and fluffy. Add eggs, 1 at a time, beating after each addition. Add flours and milk. Stir to combine. Spoon mixture over pineapple. Smooth top.
Step 4 Bake for 50 minutes to 1 hour or until a skewer inserted into the centre of cake comes out clean (cover loosely with foil if over-browning during cooking). Stand in pan for 10 minutes. Turn out onto a wire rack and serve.