As responsible citizens, it is time to look around and ask why are we entering into another financial crisis caused by the privately owned banking cartels.
They play with our funds and we pay for their bad decisions and loses.
We stood by while our so-called educated people in the position of power made China the factory of the world whilst decimating the Wests manufacturing base all for the Multi-Nationals bottom line. These profits are then shipped offshore without paying tax.
In the process, they had ruined our children’s future with Student debt ( Student Loans ).
Our young adult children are the next generation of consumers who should be purchasing cars, houses, items for their new journey into adulthood.
Instead, our young adult consumers are Debt-ridden and can not afford to leave home or move up the ladder and become productive consumers.
This has resulted in Retail tanking in a big way globally.
Parents of these millennials are the baby boomers who have most of the big-ticket items and are slowing down as consumers.
It is time to pressure our political class to stand up to the banks who control them and forgive student debt so the young adults can become consumers and contribute to society and our economy.
As a young man I had a passion for food and trained as a Chef working in Perth’s five star hotels – Sheraton Hotel, Hilton Hotel, Hyatt Regency Hotel and the Nikko Hotel in Dusseldorf Germany. Upon my return to Perth I had a number of executive Chef positions before following another passion commencing a new career in 1989 in Commercial Real Estate”
1. Preheat oven to 100°C. Use the coarse side of a grater to grate the potatoes. Place in a colander and add the onion.
2. Use your hands to squeeze out as much excess liquid as possible. Transfer to a medium bowl. Add the melted butter and stir to combine. Season well with sea salt flakes and freshly ground black pepper.
3. Add enough oil to a large non-stick frying pan to reach a depth of 1cm and place over medium-high heat. Spoon two 1/2-cup portions of potato mixture into the pan. Use an egg lifter to flatten each portion to a 10cm disc. Cook for 3-4 minutes each side or until golden brown and cooked through. Use the egg lifter to transfer to a plate lined with a paper towel. Place in a warm oven. Continue in 3 more batches with remaining potato mixture, adding and reheating more oil if necessary.
4. Arrange two rostis on each serving dish. Top with avocado, smoked salmon, creme fraiche and red onion. Sprinkle with chives. Serve immediately with lemon wedges.
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