Celebrity chef calls on Queensland to raise their cups!

Celebrity chef and Cancer Council Ambassador Dominique Rizzo will raise her cup and tip the balance in the fight against cancer this May as part of Australia’s Biggest Morning Tea!

The standout chef has joined the likes of Poh Ling Yeow, Alana Lowes and Matt Moran as a 2014 national ambassador, committed to making every cup count in the fight against cancer.

Thursday May 22 is the official date for Australia’s Biggest Morning Tea, with more than 6500 Queenslanders expected to host a morning tea and raise more than $2.5 million for cancer research, education programs and patient support services.

Dominique Rizzo said it was a privilege to be involved with such a long-running campaign that supports Australians and their families diagnosed with cancer.

“Cancer research has made incredible advancements over the past 20 years, and it’s important for us to continue to raise our teacups in support,” Dominique said.

“Joining together for an Australia’s Biggest Morning Tea is an easy, fun and incredibly delicious way that everyone can help work toward a cancer-free future.”

Dominique has created an exclusive, mouth-watering recipe, Healthy Choc Truffles, for Queenslanders looking to impress their morning tea guests this May.

For more morning tea secrets and scrumptious recipe ideas from our celebrity chefs, visit www.biggestmorningtea.com.au.

Cancer Council Queensland spokesperson Katie Clift said there was never a better time to switch the kettle on, tea up friends, family and workmates and help tip the balance in the fight against cancer.

“Whether it’s a simple morning tea with workmates, a high tea with friends or a school bake sale, you’ll be helping the one in two Queenslanders who will be diagnosed with cancer by age 85.

“All you need to do is sign on to host an event, check out the incredible recipes from ambassadors like Dom, and start planning!”

All funds raised from Cancer Council’s Australia’s Biggest Morning Tea support our vital work in cancer research, education programs and patient support services.

Thursday, May 22 is the official date of Cancer Council’s Australia’s Biggest Morning Tea, but morning teas can be held any time throughout May or early June.

Cancer Council Queensland is an independent, community-based charity, the achievements of which are made possible by the generosity of Queenslanders.

For more information about Australia’s Biggest Morning Tea, visit biggestmorningtea.com.au or cancerqld.org.au.

For more information and interviews, please contact:
Katie Clift, Executive Manager, Media and Spokesperson, Cancer Council Queensland
Ph: (07) 3634 5372 or 0409 001 171

Healthy Chocolate Truffles
By Dominique Rizzo for Australia’s Biggest Morning Tea

Makes 40 truffles
Sugar and dairy free

Indulging in morning tea is usually about the sugar and carbs so if you’re looking for a healthy morning tea treat you can’t go past these healthy chocolate truffles.  They are a fantastic alternative to a brownie or other chocolatey goody and a healthy way to curb mid-morning sugar cravings. These can be gluten free as well, just leave out the oats.

200g dried figs, chopped
200g dried dates, chopped
¼ cup or rum or brandy (optional)
50g sunflower seeds
50g pumpkin seeds
50g walnuts
1 cup natural muesli or oats (optional) you can use almond or nut meal instead
5 tblsp of Dutch or raw cocoa (the Dutch cocoa is available in the supermarket)
1 tblsp vanilla essence
3 tblsp of coconut oil
½ cup of naked sugar free ginger, diced
Extra Dutch cocoa for rolling

Mix the figs and the dates with the brandy and allow them to sit overnight. In a food processor or blender, combine the nuts until a fine meal and set these aside.
Place the figs and dates into the food processor and blend until broken up, add in the oats, cocoa, the vanilla essence and the coconut oil and continue to blend. You may need to do this in batches. Add in the nuts and combine again until the mixture really comes together and is quite smooth, when you are almost to the consistency, add in the chopped ginger and pulse again until combined. Roll the mixture into small balls about a dessert spoon full of mixture and then roll in the extra cocoa. You can also use chopped pistachio nuts.  Store in the fridge or in an airtight container. These will store in the fridge for up to 2 months.