Buy Australian December Christmas 2021 Issue

DECEMBER 2021

MAKE EVERY DAY AUSTRALIA DAY

FREE

IXUNRY W A LU

TO READ

Y HOLIDA

10

XMAS RECIPE S

COLIN FASSINIDGE CHRISTMAS PORK

LEG BONELESS ROAST WITH BOULANGÈRE POTATOES - pg 42

SDE IMD K A M HO E

MAS CHRIST

NEW!

AUSTRALIAN SUMMER STONEFRUIT

more info pg 14

C herries

CONTENTS 4 NEW PRODUCTS

more info pg 27

14 IN SEASON - AUSTRALIAN SUMMER STONEFRUIT 24 SUMMER SUN SMART

KIDS HOME MADE

27 CHOOSE CHERRIES 30 KIDS HOME MADE CHRISTMAS 41 RECIPES

CHRISTMAS

61 HEALTHY CHRISTMAS TREATS FOR KIDS 64 LETS GET TRAVELLING - SILO ART 74 TEETH.ORG.AU

more info pg 30

79 AUSSIE PETS

LETS GET TRAVELLING

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Please contact us on: Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au

more info pg 64

Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.

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W HAT ’S N EW ON YOUR S U PE RMARKET SHELF ?

Magnum unveils the new destinations range Allowing Aussies to rediscover the taste and pleasures of their favourite destinations.

Missing the indulgence of travel, blissful moments of escape and irreplaceable exploration? To reignite Australians desire to travel, Magnum, experts in premium ice cream and chocolate, are delighted to debut their newest offering inspired by indulgent flavours from exciting locations around the world - Magnum Destinations. The Magnum Destinations range is a delicious new multi-sensory ice cream experience • Magnum Destinations Amsterdam Chocolate & Cookie Butter • Magnum Destinations Tahiti Passionfruit White Chocolate • Magnum Destinations New York Chocolate Cheesecake • Magnum Destinations Las Vegas Caramelised Chocolate & Cookie Magnum is giving away weekly luxury escape prizes, in addition, four lucky couples have the chance to cure their wanderlust with a A LUXURY trip to one of four of Australia's most iconic destinations HOLIDAY Closes on the 30th The Whitsundays, Gold Coast, Melbourne, or Sydney. of January 2022 at The once-in-a-lifetime stay will be exclusively curated to 11.59pm AEDT. reflect the experiences of an iconic international location.

WIN

Springhill Farm’s two new Christmas Slice flavours are worth being a little nice for Caramelised Gingerbread and White Chocolate Slice (all plant) Move over generic gingerbread slice, our Lotus Biscoff Caramelised Gingerbread & White Chocolate slice is in the house!

With heavy notes of classic Christmas spices, combined with chunks of white chocolat and biscuit pieces this slice is worth being nic for. Made with Lotus Biscoff spread and generously coated in more Lotus Biscoff chunks.

Sour Cherry and Dark Chocolate Slice (all plant + gluten free) Calling all cherry lovers. This beauty comes loaded with sour cherries, dark couverture chocolate, rich cocoa and a hint of coconut.

Then drizzled with a double dose of dark chocolate.

All you’ll want for Christmas is another block of these!

Proudly Auss owned for ov

Copha

www.copha.com.au

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Fairy Baking Australia

www.fairybaking.com.au

www.

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Violet Crumble Honeycombe Imagine turning the iconic Aussie Violet Crumble into a choc honeycomb milk drink.

There’d be less shatter and more splatter.

It would be every bit as deliciously awesome.

So, that’s what we did. Enjoy.

No preservatives. No artificial sweeteners, colours or flavours. Full cream milk.

sie made and ver 60 years.

Tablelands Spreads

.tablelandsspreads.com.au

Peerless Foodservice

www.peerlessfoods.com.au

NEW UNCLE TOBYS Oat Balls and Protein Balls

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The new UNCLE TOBYS Oat Balls and Protein Balls* range is now available in two varieties - Oat Balls and Protein* Balls - created with the goodness of UNCLE TOBYS Aussie Oats and real fruit in delicious, bite-sized snack balls. The Oat Balls are jam-packed with flavour, available in Apple & Oat and Peanut Butter, Strawberry and Oat. The Protein Balls contain a source of plant protein per serve bursting with real fruit and is also available in two different flavours: Berry & Roasted Cashew and Peanut Butter & Caramel. *Protein Balls contain 5g of plant protein per serve.

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Wobble-Tees new Rola Rain Sprinkler Do you sometimes not have enough time to complete projects? Well, the husband and wife team that own the Wobble-Tee business are no different, and the COVID lockdowns have enabled them to complete a new product that they have been working on for over five years. Why would we make a new Wobble-Tee model when the Wobble-Tee has been so popular and successful? Well, the Wobble-Tee Sprinkler was designed as a domestic sprinkler for the home lawn, but it has been utilised in so many other situations that are outside the original design concept. So simply, we have made a tougher new design that is more suited to farming applications, sporting fields and industrial use, called the RolaRain Sprinkler.

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individual christmas trifles preparation time 30 minutes, plus 2 hours chilling time serves 6 ingredients • 600mL Bulla Double Cream • 2 Tbsp icing sugar, sifted • 4 x 85g packs strawberry jelly • 1 large punnet strawberries • 1 store bought madeira cake, broken into rough bite size pieces • 1 punnet blueberries • 1 punnet raspberries method 1. Sift the icing sugar into a small bowl. Add the Bulla Double Cream and gently mix together.

2. Prepare the jelly according to packet instructions and pour into a large jug.

3. Pour the jelly evenly amongst 6 serving glasses, place 4-6 pieces of cut strawberry into each glass and refrigerate until the jelly has set – approximately 2 hours.

4. Place a layer of cream into each glass on top of the jelly, followed by a layer of sponge cake, another small layer of cream and then a layer of mixed berries.

5. Lastly, place a generous portion of cream on top of the mixed berries.

Serve immediately.

Scan here to view our

FREE eCookbook or visit bulla.com.au

NoEduW cts

Healthy Aussie Teff Crackers

Pr

The Bakery Lab’s range of Teff crackers makes eating healthy easy and enjoyable.

Made with the finest Australian native ingredients, Wattleseed, Saltbush, Native Basil and Native Thyme, our handmade Teff crackers are dairy free and use gluten free ingredients. With a burst of flavour in each bite they’re perfect for snacking, sharing or adding to your favourite meals.

Our Teff crackers are oven baked for a healthy crunch and can be added to salads, soups, breakfast, school lunches and grazing boards for a boost of flavour and texture.

To learn more: www.thebakerylab.com.au

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n o s a e s n I

AUSTRALIAN SUMMER STONEFRUIT

Whether you’d like a juicy peach, crunchy nectarine, smooth apricot or a tangy plum, there’s plenty of deliciously sweet Stonefruit to choose from and perfect for use in a wide range of dishes or just snacking this summer.

Supply of Stonefruit is based on a staggered flow of different varieties, so every two weeks or so there is a fresh, new variety available. This maintains the quality within the fruit varieties as they ripen.

SELECTION

STEP 1: LOOK

The sweetest Nectarines have small white spots (speckle) on the top half.

Plums and nectarines come in a range of PAG E 1 4

colours and generally become dull just before they are ready to eat.

Apricots vary from yellow to orange with a red 'blush'. Wait until they lose any green background before consuming.

Stonefruit with a bright green background colour is immature and will NOT ripen to customer satisfaction.

Remember, Stonefruit should have eye appeal and be free of bruises.

STEP 2: SMELL

Fruit should have a delicate sweet fragrance.

STEP 3: TASTE

Test the fruit daily to check its eating quality.

If it's very firm and acidic to taste, the fruit is immature. If it's dry or mealy, it has been stored at the incorrect temperature.

IN SEASON

STEP 4: TOUCH

Stonefruit is best just as it starts to soften and should 'give' slightly when squeezed. Only keep enough fruit for 2-3 days sales to avoid the quality deteriorating.

STORAGE & HANDLING

When picking Stonefruit, choose ones that give slightly when pressed and have a sweet fragrance with minimal bruising.

Correct storing and handling is important in maintaining good quality Australian summer stonefruit.

The ideal storage temperature is 0o to 2o Celsius.

Fruit will ripen most effectively between 8o to 25o Celsius.

Under no circumstances should summer stonefruit be stored for any length of time 2° to 8° Celsius. At this temperature the fruit will cease to ripen naturally and may exhibit browning of the flesh and a loss of juice.

Fruit stored above 25°C will ripen rapidly and become over-ripe within 48 hours.

Stonefruit should not be stored beyond its normal storage life of between two and six weeks, depending on variety, maturity and storage conditions.

If your Stonefruit is ripe, you can pop them in the fridge. When you’re ready to eat it, remove from the fridge for an hour – you’ll get the best flavour at room temperature.

To speed up the ripening process, place your Stonefruit in a brown paper bag with a banana or apple. »

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IN SEASON

PEACHES

BEST ENJOYED FRESH, SOFT AND JUICY. The peach originated in China where it has been cultivated for thousands of years and is regarded as the ‘tree of life’. Known as Persian Apples by the Romans and introduced to America by Columbus, the fruit has been produced in Australia since the 19th Century.

Peaches bruise easily so look for smooth, unblemished fruit and handle them with care.

When ripe, a peach should produce a delectable full-bodied aroma from the stem and start to

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lose its brightness. A good sign of how sweet they are is the presence of white freckles on the top half. White peaches, like white nectarines, can be eaten sweet and crunchy.

Peaches are a fantastic any-time snack and great sliced up in fruit or vegetable salads, pies, flans or on top of cheesecakes and pavlovas. They are also brilliant for jams and chutneys and go well with chicken, pork and fish. Try chargrilled and served with a savoury mozzarella, basil and prosciutto platter or softly poached and drizzled over mini pavlovas to brighten up festive baking.

Spice up your

Christmas

with

Hoyts would like to wish all its customers and community

a very Merry Christmas and a Happy New Year HOYTS PRODUCTS ARE NOW AVAILABLE AT COLES AND WOOLSWORTHS SUPERMARKETS AND AT ALL LEADING INDEPENDENT STORES

NECTARINES

BEST ENJOYED FRESH AND CAN BE EATEN FIRM AND CRUNCHY OR SOFT AND JUICY. Nectarines, or ‘nectar of the Gods’, are a variety of peach with a smooth yellow, orange or red skin and either white or yellow flesh.

Yellow nectarines are great soft and juicy and will yield slightly to gentle palm pressure and be both sweet and tart.

They usually start off with a slightly acidic flavour while their white counterparts have low acidic levels meaning they’re sweet even when they’re firm and crunchy. Both varieties get sweeter and juicer as they soften and white speckles near the stem of the fruit are the best indicator of this. Sliced nectarines are excellent in salads and on cheese and fruit platters. Try sliced and spread on a summer salad with haloumi and parsley or roasted on overnight oats.

APRICOTS

BEST ENJOYED FRESH, SOFT AND JUICY. In Latin, apricot means ‘precious’, a label earned because it ripens more quickly than other summer fruit. Originally from China, cuttings of this golden fruit made their way across the Persian Empire to the Mediterranean where they flourished. Spanish explorers introduced the fruit to California and in 1792 the first major production of apricots was recorded.

Apricots should be deep yellow or yellow/ orange, plump, well-formed and fairly firm.

Their characteristic flavour and sweetness develops on the tree. Delicious fresh, they are also fabulous in desserts, poached, stewed or pureed, and in chutneys, pickles, compotes, salads and sorbets. They also pair up well with meats and poultry. You can make a healthy chia jam for breakfast or in baking for a crowdpleasing coconut slice.

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IN SEASON

PLUMS

BEST ENJOYED FRESH, ANDCAN BE EATEN FIRM AND TART, OR SOFT AND JUICY. Plums are far more diverse than their summer stonefruit relatives coming in a wider range of shapes, sizes, skin colours and tastes which vary from extremely sweet to quite tart. Some plum varieties are specifically bred so they can be dried and still retain their sweetness and these are used for prunes.

When selecting, go for plump, full-coloured plums. They generally become dull just before they are ready to eat.

Plums add a sweet surprise to hot and cold desserts, stewed, grilled or baked, and in fruit salads or pies. They also make tasty sauces for various meats or ice-cream and can also be preserved in jams. Also, as a sauce cooked with spices and served with grilled meats.

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IN SEASON

HEALTH NOTES Stonefruit are a great fruit as they help keep the immune system strong and boost energy levels while being low in kilojoules. Apricots, nectarines and plums are all low GI. • Plums: Are a source of vitamin A which is important for glowing skin and reproductive health • Apricots: The lowest GI of the bunch and just two of these delicious little fruits provides a source of niacin, for a healthy nervous system and brain power • Nectarines & Peaches: Boasting potassium, vitamin C and fibre, both fruits can help keep your muscles powering, your digestive health on point and your immune system in tip-top shape Stonefruit are rich in vitamins A, C and E and a great source of dietary fibre and potassium.

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SOME FACTS ABOUT THE AUSTRALIAN STONEFRUIT (SUMMERFRUIT) INDUSTRY • Around 600 growers in 26 regions spread across the country produce more than 120,000 tonnes of peaches, nectarines, plums and apricots from October to April each year.

• Early season’s bounty comes from subtropical Queensland and northern areas of Western Australia and New South Wales and are followed by crops from areas in mid to southern New South Wales and Western Australia, parts of Victoria like Swan Hill and the Riverland of South Australia. Fruit from cooler climates are last to market.

• Renmark, Swan Hill and Goulburn Valley (Shepparton and Cobram) constitute more than 80 per cent of production.

• Tasmania produces all home-grown apricots harvested in mid-January to February.

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Poached peaches with Poached peaches with Poached peaches with Poached peaches with pavlovas salad pavlovas salad pavlovas salad pavlovas salad INGREDIENTS INGREDIENTS INGREDIENTS INGREDIENTS 4 egg whites 4 egg whites

METHOD METHOD METHOD METHOD 1. 1.

Preheat oven to 120°C/100°C fanfan forced.

Draw 6 x6 x Preheat oven to 120°C/100°C forced.

Draw

1. Preheat to 120°C/100°C fan forced.

1. Preheat ovenoven to 120°C/100°C fan forced.

DrawDraw 6x 6x 10cm circles on on a sheet of baking paper.

Arrange 10cm circles a sheet of baking paper.

Arrange circles a sheet of baking paper.

Arrange 10cm10cm circles on a on sheet of baking paper.

Arrange paper, pencil side down on on a large baking tray. paper, pencil side down a large baking tray. paper, pencil a large baking paper, pencil side side downdown on a on large baking tray. tray.

2. 2.

In the large bowl of aofstand mixer, whisk eggegg In the large bowl a stand mixer, whisk Inlarge the large of a stand mixer, 2. In2.the bowlbowl of a stand mixer, whiskwhisk egg egg whites andand saltsalt on on high speed until firmfirm peaks whites high speed until peaks whites and on salthigh on high speed peaks whites and salt speed until until firm firm peaks form.

Gradually addadd sugar, 1 tablespoon at aat a form.

Gradually sugar, 1 tablespoon Gradually sugar, 1 tablespoon form.form.

Gradually add add sugar, 1 tablespoon at a at a time, beating well after each addition until sugar time, beating well after each addition until sugar beating addition time,time, beating well well afterafter eacheach addition until until sugarsugar dissolves.

Beat for for a further 3 minutes or until dissolves.

Beat a further 3 minutes or until dissolves. a further 3 minutes or until dissolves.

BeatBeat for afor further 3 minutes or until mixture is thick, stiffstiff andand glossy. mixture is thick, glossy. mixture is thick, stiff glossy. and glossy. mixture is thick, stiff and 3. 3.

Divide meringue between circles andand useuse a palette Divide meringue between circles a palette Note: If you’re short on on time, simply buybuy 3. Divide 3. Divide meringue between circles and ause a palette meringue between circles and use palette Note: If you’re short time, simply knife to spread evenly.

Bake for 1 hour 30 minutes knife to spread evenly.

Bake for 1 hour 30 minutes Note: If you’re on time, simply Note: If you’re shortshort on time, simply buy buy ready-made pavlova cases andand toptop with to spread evenly.

1 hour 30 minutes knifeknife to spread evenly.

BakeBake for 1for hour 30 minutes ready-made pavlova cases with or until crisp andand dry.dry.

Turn off off oven andand leave door or until crisp Turn oven leave door ready-made pavlova top with ready-made pavlova casescases and and top with thethe whipped cream mixture andand poached or until and Turn dry. Turn off oven and leave or until crispcrisp and dry. off oven and leave doordoor whipped cream mixture poached ajarajar for for meringue to cool completely. meringue to cool completely. the whipped cream mixture poached the whipped cream mixture and and poached peaches. ajarmeringue for meringue to cool completely. ajar for to cool completely. peaches.

4. 4.

Meanwhile, combine extra caster sugar andand water peaches. peaches.

Meanwhile, combine extra caster sugar water 4. Meanwhile, combine caster and water 4. Meanwhile, combine extraextra caster sugarsugar and water in ainsaucepan.

StirStir over a medium heat until sugar a saucepan. over a medium heat until sugar in a saucepan.

Stir over a medium in a saucepan.

Stir over a medium heatheat until until sugarsugar dissolves andand mixture comes to the boil.

Reduce dissolves mixture comes to the boil.

Reduce dissolves and mixture comes toboil. the boil.

Reduce dissolves and mixture comes to the Reduce temperature to medium low.

Add peach wedges temperature to medium low. Add peach wedges temperature to medium peach wedges temperature to medium low. low.

Add Add peach wedges andand cook for for 5 minutes or until softened.

Remove cook 5 minutes or until softened.

Remove and cook 5 minutes or until softened.

Remove and cook for 5for minutes or until softened.

Remove from heat andand cool. from heat cool. and cool. fromfrom heatheat and cool.

5. 5.

Beat cream until softsoft peaks form.

Fold sour cream Beat cream until peaks form.

Fold sour cream 5. Beat cream soft peaks cream 5. Beat cream until until soft peaks form.form.

FoldFold sour sour cream intointo cream.

Place pavlovas onto a serving platter. cream.

Place pavlovas onto a serving platter. into cream. pavlovas a serving platter. into cream.

PlacePlace pavlovas ontoonto a serving platter.

Spoon cream onto pavlovas.

TopTop with peach Spoon cream onto pavlovas. with peach Spoon cream pavlovas.

Top with peach Spoon cream ontoonto pavlovas.

Top with peach wedges andand poaching syrup.

Dust with icing sugar wedges poaching syrup.

Dust with icing sugar wedges and poaching syrup. wedges and poaching syrup.

DustDust with with icingicing sugarsugar andand serve. serve. and serve. and serve.

4 egg whites 4 egg whites ¼ teaspoon saltsalt ¼ teaspoon ¼ teaspoon ¼ teaspoon salt salt 1 cup caster sugar 1 cup caster sugar 1 caster cup caster 1 cup sugarsugar extra 11/2 cups caster sugar extra 11/2 cups caster sugar caster extraextra 11/211/2 cupscups caster sugarsugar 3/43/4 cupcup water water 3/4 water cup water 3/4 cup 4 peaches, each cutcut intointo 12 12 wedges 4 peaches, each wedges 4 peaches, cut into 12 wedges 4 peaches, eacheach cut into 12 wedges ¾ cup thickened cream ¾ cup thickened cream ¾ thickened cup thickened cream ¾ cup cream ½ cup sour cream ½ cup sour cream ½ sour cup sour cream ½ cup cream 2 tablespoons icing sugar 2 tablespoons icing sugar 2 tablespoons 2 tablespoons icingicing sugarsugar

W W WW

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PAG E 2 2 aussiesummerstonefruit australiansummerstonefruit #aussiestonefruit aussiesummerstonefruit #aussiestonefruit australiansummerstonefruit #aussiestonefruit aussiesummerstonefruit#aussiestonefruit aussiesummerstonefruit australiansummerstonefruit australiansummerstonefruit

SUMMER SUN SMART

ARE PROUD TO INTRODUCE THE

Australia, the land of the sun and the surf, you could not wish for a better climate in which to live, but as with most things in life where there is good there is also some bad, and for us sun lovers that bad is our increased risk of Skin cancer.

WE USUALLY THINK OF SUNBURN AS SOMETHING THAT HAPPENS AT THE BEACH. BUT DID YOU KNOW MORE OF US GET SUNBURNT DURING DAY-TO-DAY ACTIVITIES LIKE HANGING THE WASHING, WEEKEND BBQS OR HEADING OUTSIDE TO GRAB LUNCH?

Designed for lawns, sporting fields, small farms and industrial areas.

Low - medium pressures 14-29psi (100-200KPA).

Operates as low as 4psi.

No misting or run off on low-medium pressures.

Transpiration rate of 4.5mm per hour.

Super tough flexible wobbling sprinkler head.

Robust base design for towing, with wheels to protect the sprinkler head.

Large removable internal filter.

UV stabilised plastics for the sun.

Connect multiple RolaRain Sprinklers in line for watering larger areas.

OPERATING PRESSURES PSI

4

7

11

OPERATING PRESSURES KPA

25

50

75

APPROX. DIAMETER IN METRES

7.3

USAGE IN LITRES PER MINUTE

4

18

22

29

100 125

14

150

200

10.2 12.1 13.1 13.4 14.2 14.5 5

6

7

8.5

facebook.com/Wobble-Tee-Sprinklers

10

11

T. 02 4975 3222 | www.wobble-tee.com.au

We might not think of these everyday moments as times we need sun protection, but this “incidental” UV damage also contributes to our risk of cancer.

Your skin is like a memory bank – it remembers all the sunburns, all the tans and all the time you spent exposed to the sun’s ultraviolet (UV) radiation, without sun protection.

During these times, protect your skin in five ways to reduce your skin cancer risk:

• CLOTHING THAT COVERS AS MUCH SKIN AS POSSIBLE • A BROAD-BRIMMED HAT THAT SHADES YOUR FACE, NECK AND EARS • SUNSCREEN SPF30 (OR HIGHER) BROAD-SPECTRUM, WATER RESISTANT SUNSCREEN • SUNGLASSES • SHADE – TO PROTECT YOUR SKIN AND REDUCE YOUR SKIN CANCER RISK

IN SEASON

s e i r r e Ch

CHOOSE

THIS SUMMER

AUSSIE CHERRIES ARE AVAILABLE IN ABUNDANT SUPPLY FROM NOVEMBER THROUGH TO THE END OF FEBRUARY AND ARE THE QUINTESSENTIAL SUMMER AND CHRISTMAS FRUIT.

Cherries not only taste and look great they are brilliant for your health and beauty, versatile and great value for money. Cherries are loved for their delicious flavour and ruby red colour and can be enjoyed in many ways every day – they are perfect for a summer picnic, lunchbox treat or that festive family feast. They are also a smart choice when it comes to summer snacking as they contain no fat or cholesterol and are jam-packed with antioxidants. Other phytonutrients contained in cherries may even offer protection against heart disease, reduce inflammation, and ease arthritis and gout pain. »

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CHERRIES

AUSTRALIAN GROWN CHERRIES

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CHRISTMAS CHERRY LEMONADE Serves: 8

Ingredients 4 cups cherries 1 cup lemon juice 1/2 cup sugar 5 cups cold water Method Combine cherries, lemon juice, sugar & water, blend ingredients together. Serve over ice, garnished with a cherry for a Cherry Lemonade perfect for Christmas Day.

STORAGE Once picked, cherries cease to ripen, so should be consumed within 4 days of purchase.

They last longer with the stem attached.

Store cherries, loosely packed, in an airtight container or plastic bag in the fridge. Cherries can also be frozen, pitted, for up to 6 months.

PREPARATION Rinse cherries immediately before consuming.

Fresh cherries can be served intact with stones or once pitted, however, the stones should be removed before use in cooking.

To remove the stones, use a cherry pitter or, using a small sharp knife, cut a slit in one side of the cherry then remove the stone. Most cherries are very juicy, so consider pitting them inside a plastic bag to avoid stains.

Extend that fabulous summer feeling by using cherries in all of those special summer moments; lazy summer breakfasts with fruit salad and pancakes, cherry spritz at barbecues, picnic treats at the beach. They make a fantastic addition to a range of desserts and can be used in savoury dishes, teaming well with fish, roast duck, pork and lamb in particular, so they are a truly versatile fruit.

Enjoy them before the season is over.

TIPS FOR BUYING CHERRIES • C HOOSE CHERRIES WITH GREEN STEMS ATTACHED. • THE COLOUR OF CHERRIES WILL VARY ACCORDING TO VARIETY, HOWEVER THEY SHOULD ALL APPEAR PLUMP WITH SHINY SKIN. • A VOID CHERRIES THAT ARE SOFT AND BRUISED OR SMALL AND HARD.

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F E AT U R E

KIDS HOME MADE CHRISTMAS PAG E 3 0

Easy sew decorations Simply cut out the shape, fill it with cotton wool and sew it together.

Kids Christmas basic baking ideas GINGERBREAD - So easy to make and decorate, and you can make any shape you like. Simply use cookie cutters to make men or get adventurous and make a house. With Gingerbread you can also create personalised things like words and letters.

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KIDS XMAS

More kids Christmas basic baking ideas CUPCAKES - Santa’s, snowmen, reindeers, angels. Its all in the decoration.

For the snowmen marsh mellow for a head and just draw on the face with icing (you can get fine icing pens from your supermarket). Reindeer -pretzels for the reindeer antlers and a smartie for nose complete the look.

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Get out the paint & glue and get crafty Make Christmas memorable and create your own decorations.

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SUBSCRIBE FREE TO OUR ONLINE MAGAZINE

CLICK HERE

IT’S EASY TO SUBSCRIBE, SIMPLY CLICK ON THE LINK ABOVE WHICH NAVIGATES YOU TO OUR WEBSITE. THEN CLICK ON THE SUBSCRIBE BUTTON TOP RIGHT WITHIN THE WEBSITE, A POP-UP BOX WILL APPEAR, FILL IN YOUR NAME AND EMAIL DETAILS AND YOUR DONE! WELCOME TO BUY AUSTRALIAN MAGAZINE!

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CONSUMER NEWS

BUYING BACK

ANOTHER DAIRY FARM BACK IN AUSSIES HANDS

A MASSIVE 6000 HECTARE DAIRY FARM IN NORTHWEST TASMANIA HAS BEEN PURCHASED BY THE ROBERTSON-SMITH FAMILY FOR $120M. The deal for part of the historic Woolnorth farms is believed to be one of single biggest farmland sales to domestic family interests ever in Australia.

In its almost 200-year history, Woolnorth has only ever been owned by offshore parties, from the UK, New Zealand and China.

This is the second tranche of the huge Tasmanian farm to be sold by the controversial Chineseowned Van Dairy Limited after it sold 11 farms (2200 hec) to Australian fund manager Prime Value Asset Management for $62.5 million.

The Chinese owner will retain a 10,000-hectare portion, or around 50%, of the land it bought in 2016 for $280 million.

TRT Pastoral is operated by Tasmanian-born Tim Roberts-Thomson who runs one of the biggest Angus cattle herds in Australia across multiple holdings in Victoria and on Tasmania’s King Island.

The purchase increases the size of the TRT portfolio to 17,500 hectares and will increase breeding cow numbers to 17,000 head.

Major deals this year have mostly involved offshore corporates. In May, Canada’s PSP Investments paid $600 million for the NSW Auscott Limited cotton farming and processing business while in September fellow Canadian company Alberta Investment Management Corporation forked out similar money for the 105,000-hectare Lawson Grains portfolio in NSW and Western Australia.

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Re-Pie-Cling Turn your leftovers into another delicious meal!

With more and more people cooking at home, Pampas is helping people to live more sustainably by turning their leftovers into another delicious meal! So, next time you have leftovers in the fridge, grab some Pampas pastry and try one of our easy re-pie-cling recipes...

CREAMY CHICKEN PIE prep + cook time 20 minutes serves 4

INGREDIENTS • 1½ – 2 sheets Pampas Puff Pastry, just thawed

• 5 cups coarsely chopped leftover shredded cooked chicken • 1 cup cooked carrots • 300g sour cream

• 2 tsp wholegrain mustard

• 2 cups frozen peas and corn, thawed

• 1 tbsp chopped fresh thyme, plus extra sprigs to serve • 2 green onions, sliced finely • 1egg, beaten lightly

• Salt flakes, to sprinkle

Step 1

Preheat oven to 220°C (200°C fan-forced). Combine sour

cream, mustard, ¼ cup (60ml) water, chicken, carrots, peas and corn, thyme and green onion in a bowl; season. Spoon mixture into a 2-litre (8-cup) shallow ovenproof dish.

Step 2 Cut each pastry sheet into 16 squares. Lay squares over filling, overlapping slightly; brush with egg.

Step 3

Bake 25 minutes or until puffed, golden and cooked through.

Sprinkle with extra thyme and salt flakes to serve.

TIP You could use a 600g barbecued seasoned chicken in this recipe; crumble the seasoned stuffing on the pie mixture at the end of step 1. Any cooked vegetable could be used in place of the carrots.

To learn more about Re-Pie-Cling and for more recipe inspirations visit pampas.com.au

RECIPES

What's cooking Colin’s, Pork Leg Boneless Roast with Boulangère Potatoes Maggie Beer's Glazed Christmas Ham The Good Chooky Sticky Chicken Drumsticks with Coconut Rice Copha Christmas Recipe Ideas Strawberry, Tangelo and Almond Syrup Cake Mini Christmas Puddings Passionfruit ACAI Smoothie Bowl Smashed Tropical Pavlova Mango Ice Cream

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CHRISTMAS PORK LEG BONELESS ROAST WITH BOULAN Serves: 6

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RECIPES

NGÈRE POTATOES

Colin’s perfect pork roast, a guaranteed Christmas cracker.

INGREDIENTS 2.5kg boneless pork leg, scored, rolled and tied.

Marinade 2 cloves garlic, peeled Sprigs from sage 1/2 teaspoon cinnamon 1/2 teaspoon ground coriander 1/2 teaspoon ginger powder 60ml extra virgin olive oil Potato Boulangère 5 medium sized desiree potatoes, finely sliced 2 brown onions, peeled and finely sliced 4 cloves garlic, roughly chopped 1 bunch sage leaves, chopped (sprigs reserved for marinade) 1 bulb fennel, finely sliced 80ml extra virgin olive oil 300ml chicken stock 2 bay leaves Salt and pepper to season

METHOD 1. If time allows, to get the best crackling, leave the pork in your

fridge uncovered for 24-48 hours to dry out.

2. For the marinade, place all the ingredients in a small food processor & whiz until a rough paste. Rub on the flesh side of the pork, leaving the crackling clean. Marinate overnight if possible.

3. Preheat oven to 200°C fan forced (220°C conventional).

4. In a large bowl add all the potato ingredients, apart from the chicken stock & give a good mix through.

5. Evenly layer potato mix, covering the base of a medium sized roasting tray.

6. Pour the chicken stock over the potato mix.

7. Place the marinated pork on top of the potato boulangère.

Spread a little excess marinade over the potatoes.

8. Place in oven for 20 mins or until the pork has started to crackle.

19. Reduce temperature to 160°C for a further 25-30 mins or until centre of pork is 58°C. Remove pork and rest. Place potato bake back in the oven for a further 20-25 mins or until golden on top & cooked. Slice rested pork. Serve sliced on top

COLIN’S CRACKLING TIP Not perfectly crackled? Place the un-crackled skin side down in a frying pan with hot oil, until crunchy and golden.

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MAGGIE BEER'S GLAZED CHRISTMAS HAM Serves: 20-25

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RECIPES

Maggie Beer’s Glazed Christmas Ham recipe is the perfect way to celebrate the festive season, using apricot jam to create a beautiful flavour your family and friends are sure to love.

INGREDIENTS 6kg berkshire or heritage breed ham 30 cloves Glaze 1/2 jar apricot jam 1/2 cup brown sugar 1/2 cup dijon mustard 2 tbspn Verjuice

METHOD 1.

Mix all of the glaze ingredients into a thick paste.

2.

Preheat the oven to 250C and prepare a large roasting tray by lining it with parchment paper.

3. Remove the skin from the ham and rub with 1/3 of the glaze. Place in the oven and bake for 10 minutes.

4. Take ham out of oven and score in a crisscross pattern. Brush with another 1/3 glaze.

5.

Stud with cloves and place in the oven for another 10 minutes.

6.

Brush remaining glaze onto the ham and bake for a further 10 minutes.

MAGGIE'S TIP To get a beautifully burnished glaze it's important to have the oven preheated to its highest level, making sure the oven rack is in the right position in advance. Work quickly when pulling the ham out of the oven to re-glaze so you don't lose temperature.

For more delicious recipes visit: www.maggiebeer.com.au

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THE GOOD CHOOK STICKY CHICKEN DRUMSTICKS WIT Prep Time: 10 mins

Cook Time: 40 mins

Serves: 4

Recipe courtesy of The Good Chook www.thegoodchook.com.au PAG E 4 6

RECIPES

TH COCONUT RICE

INGREDIENTS Chicken 8 The Good Chook Chicken Drumsticks 4 garlic cloves, crushed 2 tablespoons soy sauce 2 tablespoon runny honey 1 tablespoon sesame oil 1 teaspoon ground ginger 1 teaspoon Chinese five spice 1 long red chilli, thinly sliced Juice of 1 lime Rice 450g Coconut Steamed Rice, ready to microwave 1 bunch bok choy, chopped 1 small red capsicum, sliced 150g button mushrooms, sliced 1 green onion, sliced 1 tablespoons sesame oil 1 tablespoon sesame seeds Sea salt and pepper

METHOD 1.

Combine garlic, soy sauce, honey, sesame oil, ginger, and

Chinese five spice and pour over chicken drumsticks to evenly coat. Cover and refrigerate for 20 minutes or up to 3 hours if time permits.

2.

Preheat oven to 180C fan forced. Line a tray with baking paper.

3. Place chicken onto tray and pour over the marinade. Roast for 40 minutes but rotating after the first 20 minutes.

4. In the meantime, heat the rice in the microwave.

5.

Add to a wok the sesame oil, bok choy and capsicum and cook for a few minutes until tender. Now add the mushrooms and season and cook a further 2 minutes. Turn off the heat and pour the rice into the vegetable mixture and toss to combine well.

6.

Serve the drumsticks over the coconut rice with wedges of lime and scatter over green onions and sesame seeds.

TIPS • The recipe works well with chicken wings or chicken thighs.

• To make this recipe gluten free use Tamari Sauce instead of Soy Sauce.

• To cook the coconut rice from scratch, swap the water you would usually add to cook the rice with a light coconut milk.

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COPHA CHRISTMAS TO VIEW ALL COPHA CHRISTMAS RECIPES, SCAN THE FOLLOWING CR CODE

White Forest Crackle Cheesecake Log PAG E 4 8

RECIPES

RECIPE IDEAS

MAKE THIS YEAR EXTRA SPECIAL

Victorian Tea-Cake with Cherry Cream Filling

White Crackle Snowmen

Cherry Coconut Cheesecake with Chocolate Crackle Base

Rum Balls

White Christmas

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RECIPES

STRAWBERRY, TANGELO & ALMOND SYRUP CAKE THIS RECIPE IS GLUTEN FREE Makes: 1 x 22cm cake

INGREDIENTS 1 x 250g punnet Victorian Strawberries, washed and hulled Juice (~ ¼ cup) and zest of 1 tangelo (this can be substituted for orange) 1 cup caster sugar 3 eggs 300g almond meal Topping Juice (1/4 cup) and zest of 1 tangelo (this can be substituted for orange) 1 cup additional caster sugar 1 x 250g punnet Victorian Strawberries, washed and hulled

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METHOD 1. Preheat oven to fan 165°C. Slice strawberries and place in a small

saucepan with tangelo juice and zest. Bring to the boil, simmer for 2 – 3 minutes then remove from the heat. Using a stick blender, puree the strawberry mix.

2. Whisk the sugar and eggs in a mixer until pale and creamy (6 -8 minutes), then fold in the almond meal and cooled strawberry mix.

3. Pour into a lined 22cm loose bottomed cake pan, and bake for 1 hour or until golden and set. Allow to cool slightly in the pan. Run a knife around to loosen the edges, then invert onto a serving plate.

4. Combine remaining juice and caster sugar in a small saucepan, cook until sugar dissolves and syrup thickens. Add zest and remaining sliced strawberries, cook 2 minutes and cool slightly.

5. Arrange cooked strawberries on the top of the cake, then drizzle over syrup. Serve cake warm with ice cream.

TIP You can add more milk, a splash at a time, during blending for a thinner smoothie.this cake is very moist so keeps well for 2 -3 days, covered.

Get More Pork On Your Festive Fork

Crispy Pork Belly Bites

Beer, Brown Sugar & Mustard Glazed Ham

Prep time: 30mins Cook time: 1hr 20mins Serves: 18

Prep time: 30mins Cook time: 1hr 30mins Serves: 18

Ingredients

Ingredients

• 1 x 2kg piece boneless pork belly • 1 tablespoon olive oil • 2 teaspoons sea salt flakes • Shredded green onions (shallots), to serve

• 1 x 8-10kg ham leg, rind removed • Cloves, for studding (about 50) • A selection of mustards, to serve

Sticky Tamarind & Chilli Jam • 2 teaspoons peanut oil • 1 tablespoon finely shredded ginger • 2 garlic cloves, finely chopped • 1 long red chilli, deseeded and thinly sliced • ¼ cup caster sugar • 1½ tablespoons tamarind puree • 2 teaspoons fish sauce

Method

1. Preheat the oven to 240°C/220°C fan forced. Using a sharp knife, score pork rind at 1cm intervals. Rub with oil and sea salt.

2. Place a rack in a large roasting pan. Pour 3 cups of water into the roasting pan. Place pork skin side-up on the rack. Roast pork for 40-45 minutes or until the skin is golden and crackled.

3. Reduce heat to 170°C/150°C fan-forced and roast for a further 40 minutes or until the pork is very tender.

4. Meanwhile, to make the sticky tamarind jam, heat oil in a small saucepan over high heat. Add ginger, garlic and chilli and cook, stirring, for 1 minute or until aromatic. Reduce heat to low. Add ¼ cup of water, sugar, tamarind puree and fish sauce. Stir to dissolve the sugar. Reduce heat and simmer, stirring occasionally, for 7-8 minutes or until the jam is thick and sticky. Remove from heat and set aside.

5. Remove pork from oven. Set aside to rest for 10 minutes. Slice pork into small squares. Arrange pork on a platter. Serve with sticky tamarind jam and shredded green onions.

Beer, brown sugar & mustard glaze • 375ml bottle dark ale • ½ cup brown sugar • 2 tablespoons Dijon mustard • 1 tablespoon golden syrup

Method

1. Preheat oven to 180˚C/160˚C fan-forced. Meanwhile, using a sharp knife, score the ham fat (not the flesh) in a honeycomb pattern at 2cm intervals.

Wrap the hock in foil (this prevents it from burning).

2. Place ham on a greased rack in a large baking pan lined with foil.

3. To make the glaze, combine all ingredients in a medium saucepan. Bring to the boil, stirring, over medium-high heat. Reduce heat and simmer, stirring occasionally for 20 minutes or until reduced by a half.

4. Brush the ham fat a few times to evenly coat with the glaze. Roast, brushing with remaining glaze occasionally, for 1 hour or until ham is golden and caramelised. Set aside to cool for 30 minutes.

5. Slice and serve warm or cold with a selection of mustards.

For more recipes visit pork.com.au

RECIPES

MINI CHRISTMAS PUDDINGS Prep Time: 30 mins

Cook Time: 2-3 hours

Makes: 12

Make Christmas magical with these special Mini Christmas Puddings, top with chocolate or brandy sauce.

INGREDIENTS 550g raisins 300g currants 200g mixed peel 100g glace cherries 150g chopped blanched almonds 350g dripping 300g breadcrumbs 1/2 teaspoon each nutmeg & mixed spice zest of half a lemon 6 eggs 60g brown sugar 150ml Guinness 150ml brandy

METHOD 1. Preheat oven to fan 160°C. Dice the rainins roughly and mix with

all fruits, nuts, zest breadcrumbs and spices in a large bowl.

2.

Using your hands, work the dripping into the mix. In a separate bowl beat the eggs with the brown sugar and pour in. Add brandy and Guiness. Combine well.

3. Pack the mixture into a large muffin tin of 12. Place cloth or tea towel over the muffin tins to capture moisture. Place the tins in a large, deep oven tray. Pour water into tray until it reaches half way up the sides of the muffin tin. Cover tin, including the cloth, with enough foil to ensure there is no way for moisture to escape.

4. Place in the oven and steam for 2-3 hours. Halfway though cooking, check trays to make sure there is still enough water to generate steam.

SERVING SUGGESTION Add chocolate or brandy sauce

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RECIPES

PASSIONFRUIT ACAI SMOOTHIE BOWL Prep Time: 10 mins

Serves: 1

INGREDIENTS Pulp from 2 passionfruit 1 packet frozen Acai ½ cup mixed frozen berries 1 banana, fresh or frozen ½ cup milk of choice Toppings: E xtra passionfruit, fresh fruit, granola or toasted muesli

METHOD 1. Combine all smoothie ingredient, except toppings, in a blender jug.

Pulse mixture, then blend on high until thick and smooth.

2. Tip smoothie into a bowl and top with extra passionfruit, granola and fresh fruit of your choice.

TIPS You can add more milk, a splash at a time, during blending for a thinner smoothie.

Recipe courtesy of Australian Passionfruit www.aussiepassionfruit.com.au PAG E 5 4

stir, spread, dip or dollop with Chris’ Homestyle range

For more recipe ideas, go to chrisfoods.com.au/recipes

RECIPES

MANGO ICE CREAM INGREDIENTS 2 whole mangoes 400gm double cream 3 cups fresh milk 1/2 cup caster sugar

METHOD 1. Remove the mango flesh from the fruit, and place into a blender with the remaining ingredients.

2. Puree until smooth (about a minute) and then chill in the freezer in a large plastic container with a lid.

3. After 1 hour remove from the freezer and stir, and then return to the freezer for another 4 hours or until set.

Combine the Mango icecream with mango icecream 1. To make the popsicles fill the bottom third of your popsicle mold.

2. Return to the freezer to set slightly (for 1 hour), then spoon in a layer of vanilla icecream. Allow the vanilla layer to set before filling up the rest with more mango. Insert a stick into the center of the ice cream, then freeze overnight.

3. Dip the popsicles in warm water to remove them from the molds and serve.

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AuStRaLiA’s FaVoUrItE GaRlIc BrEaD* PeRfEcT FoR EnTeRtAiNiNg *Based on National Unit share of total chilled bread category MAT 01.09.21

BBQ LA FAMIGLIA GARLIC BREAD WITH MARINATED VEGETABLES & CRUMBLED FETA INGREDIENTS

• 1 pack La Famiglia Garlic Bread 400g, cut into 4 • 1 punnet red cherry tomatoes, sliced in half • 2 cloves garlic, minced • 1 medium red onion, sliced • 1 large red capsicum, cut into squares • 1 medium zucchini, cut into rounds • 6 medium button mushrooms, caps sliced • 2 TBSP extra virgin olive oil • 2 TBSP balsamic vinegar • 5 large basil leaves (chopped, plus extra for topping) • 1/4 tsp salt • ¼ tsp cracked pepper • 2-3 TBSP crumbled feta • 1-2 TBSP sweet balsamic glaze

INSTRUCTIONS 1. Pre-heat BBQ, oven or toaster oven to 180 degrees.

2. Combine chopped tomatoes, garlic, onion, capsicum, zucchini and mushrooms in a bowl.

3. Whisk together olive oil, balsamic vinegar, basil, salt and pepper pour over the veggies – allow to marinate for ten minutes.

4. Cook the vegetables on your BBQ or grill for approximately 8 minutes.

5. Cook the La Famiglia Garlic Slices on your BBQ oven or toaster oven, until golden brown. 5-10 minutes.

6. Place cooked vegetables onto the La Famiglia Garlic Bread and sprinkle with basil, feta, and a hearty drizzle of balsamic glaze. Serves 4.

7. Enjoy!

CONSUMER NEWS

BRAZILIAN MEAT GIANT PAYS $548 M TO BUY HUON AQUACULTURE

BRAZILIAN AGRICULTURAL GIANT JBS HAS BEEN GIVEN THE GREENLIGHT TO BUY HUON AQUACULTURE AFTER BILLIONAIRE TWIGGY FORREST VOTED FOR THE DEAL. In a significant move Forrest’s investment vehicle Tattarang, which grabbed a major shareholding in Huon, ensured that JBS pledged to commit to environmental sustainability and animal welfare practices after controversy regarding the caged fishing model.

Huon is the country’s second-largest salmon farmer, producing about 35,000 tons of fish and owning about 40% of the local market.

For JBS is best known in Australia for its cattle operations and the acquisition comes as it also seeks regulatory approval to buy Australian pork manufacturer Rivalea.

JBS SA is the world’s biggest meat producer and one Australia’s largest foreign owners of meat processing.

JBS already operates a beef processing unit in Longford and is trying to buy pork producer Rivalea that is now subject to an enquiry by the ACCC. JBS Australia’s Northern Division operates five strategically placed processing facilities as well as five feedlots across Queensland and New South Wales and brands such as Yardstick, Riverina Black Angus and Thousand Guineas.

JBS also owns Primo Foods – Australia’s largest manufacturer of ham, bacon, salami, and deli meats, supplying quality smallgoods to major retail and food service groups across Australia as well as Seven Point Australian Pork and Andrews Meat Industries (AMI) .

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F E AT U R E

HEALTHY CHRISTMAS TREATS FOR THE KIDS IT CAN BE A CHALLENGE GETTING THE KIDS TO EAT HEALTHY, AND AT CHRISTMAS ITS ALL ABOUT CANDY CANES, LOLLIES, GINGER BREAD MEN AND TREATS. KIDS ARE VERY VISUAL AND CURIOUS CREATURES, SO USING A LITTLE CHRISTMAS IMAGINATION CAN TURN FRUIT AND VEG INTO FUN. AND ITS FUN TO DO.

ANYONE FOR A CHRISTMAS TREE....

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HOW ABOUT A COLOUR FULL STICK AND DIP...

OR A YUMMY SANTA?

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F E AT U R E

LETS GET TRAVELLING It all began in March 2015 when FORM WA created the PUBLIC Silo Trail in Western Australia by painting the first ever CBH Group grain silos in the wheatbelt town of Northam.

They engaged two world renowned artists, Phlegm to paint at that time Australia’s largest outdoor murals. Little did they know that this concept of painting silos would infuse a nation with newfound energy and enthusiasm.

It would set a trend in motion to encourage people from cities and country towns alike to get into their cars, caravans, motorhomes and even tour buses to journey along what is now considered Australia’s ultimate road trip.

In Victoria’s Wimmera Mallee region, a similar idea was conceived in 2016 after the success of the first silo artwork in Brim, the widespread international media attention launched, The Wimmera Mallee Silo Art Trail.

Soon, many other regional towns across the country were angling for their own silo to be beautified, and for the visitors and rural revitalisation it would bring.

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GRAIN SILOS

While travelling around Australia Annette and Eric Green realised that tracking down the nation’s silo artworks wasn’t particularly straightforward. To assist other road trippers, Annette created a Facebook page designed for travellers to share photos and information about the various silo artworks. It proved so popular that it prompted her to launch the Australian Silo Art Trail (ASAT) website in 2019. Silo Art appears on 120 water towers around the country.

In Victorias Wimmera

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SILO ART

The 2022 Silo Art Calendar is the second edition produced by ASAT. Permission was granted by the featured artists, on the proviso that 50% of the profits are donated back to the local communities.

The 2021 silo art calendar sold very well, and $60,000 was donated back to the 14 communities that were featured in the first edition.

With your help, ASAT would love to donate well over that amount again with sales from the 2022 silo art calendar currently for sale from the online store australiansiloarttrail.com and various newsagents around the country.

In Victorias Wimmera

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GRAIN SILOS

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GRAIN SILOS

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GRAIN SILOS

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CONSUMER NEWS

Australia’s new website for all oral health related topics

THINGS YOU NEED TO KNOW EVER WONDERED WHY DIY TEETH WHITENING CAN BE HARMFUL? OR IF THERE’S A RIGHT OR WRONG WAY TO FLOSS? OR WHETHER VAPING IS AS BAD FOR MOUTH HEALTH AS CIGARETTE SMOKING?

PA G E 74

The Australian Dental Association (ADA) has launched its new website to answer these and other questions people have about teeth, mouths and all things oral health.

Teeth.org.au is an online platform where both consumers and patients can deep dive into the world of oral health with trusted information from the nation’s dentists.

“Teeth.org.au will help broaden people’s knowledge on how to look after their teeth, with access to trusted information and advice on over 90 topics,” said the ADA’s Oral Health Promoter Dr Mikaela Chinotti. “It also provides education through videos and podcasts and help users find an ADA member dentist with the website’s ‘Find-A-Dentist’ functionality.”

Curious consumers and patients can dive right in and get all the information they need including the latest scientific advice and information on all the hot topics in oral health, like attending the dentist during the pandemic, safe ways to get whiter teeth,

CONSUMER NEWS C CO ON NS SU UM ME ER R N NE EW WS S

safe ways to get whiter teeth, the harmful safe ways get teeth, the harmful safeharmful waysofto to get whiter whiter teeth, the harmful the practice ofhow vaping and how gum practice vaping and gum disease can practice of vaping and how gum disease can practice of vaping and how gum disease can disease can be avoided. be avoided. “There’s also advice on accessing be avoided.

“There’s also advice on accessing be avoided. also adviceschemes on accessing “There’s also“There’s advice on accessing GovernmentGovernment-supported dental and Government-supported dental schemes and Government-supported dental schemes and supported dental schemes and care, as well care, as well as oral health promotion initiatives care, as well as oral health promotion initiatives care, as well as oral health promotion initiatives as oral health initiatives such such the ADA’spromotion Cool Australia lessons forthe such the ADA’s Cool Australia lessons for such the ADA’s Cool Australia lessons for ADA’s Cooleducators Australia lessons for Australian Australian which integrate oral Australian educators which integrate oral Australian educators whichoral integrate educators integrate healthoral into health intowhich everday school lessons.” health into everday school lessons.” health into everday school lessons.” everday school lessons.”

The site will regularly have new content added.

The site will have new content The will regularly regularly have content added. added.

A keysite feature of the site willnew be providing A key feature of the site will be providing A key featureonofthe thelinks site will be providing information between whole body information on the links between whole body information onmouth the links between body health and the – like eatingwhole disorders, health and the mouth – like eating disorders, health and the mouth – like eating disorders, asthma, dementia and diabetes. “It’s an asthma, dementia and diabetes.

“It’s an asthma, dementia and diabetes.

“It’s an opportunity for everyone to increase their “It’s an opportunity for everyone to increase opportunity for everyone to increase their opportunity for everyone to increase their knowledge, upskill their their oral health practices their knowledge, upskill oral health knowledge, upskill their oral health practices knowledge, upskill oralChinotti. health and find aand dentist,” said Dr practices find atheir dentist,” said Drpractices Chinotti. » and and find find aa dentist,” dentist,” said said Dr Dr Chinotti.

Chinotti.

Head to: teeth.org.au and take a look. » Head Head to: to: teeth.org.au teeth.org.au and and take take aa look. look. » »

WATCH YOUR MOUTH WATCH MOUTH WATCH YOUR YOUR MOUTH TEETH.ORG.AU EDUCATIONAL PODCASTS TEETH.ORG.AU TEETH.ORG.AU EDUCATIONAL EDUCATIONAL PODCASTS PODCASTS

PPA AG G EE 71 5 PAG E 1 5 PAG E 1 5

CONSUMER NEWS

Australia's home of healthy smiles.

TEN THINGS MOST PEOPLE DON’T KNOW ABOUT THEIR MOUTHS 1 The close links with mouth health and whole of body health e.g: people with untreated gum disease are 2.5 times more likely to have a heart attack. Or in women, have an adverse pregnancy outcome.

2 Many of your kids may be missing out on free dental care as the government pays $1013 for every child every 2 years in those families receiving Family Tax Benefit A. 3 Cleaning your tongue with a toothbrush reduces bad breath.

4 After brushing, spit but don’t rinse.

5 Longer and harder brushing does not mean you’ll get cleaner teeth. In some cases it can actually cause damage to the teeth.

6 You can now recycle many of your oral health products.

7 How Covid has affected oral health and a rise in cases of bruxism (teeth grinding) due to stress.

8 There are over 50 names for sugar. The website will help you find out what they are so you can be informed when shopping.

9 Teeth whitening – why doing it at home can result in an uncertain outcome and often be accompanied by pain!

10 On the website there is a fact sheet on dental x rays to address people’s radiation concerns For example everyday living exposes you to 4 microsieverts; a dental x ray to 10 or less microsieverts and a flight to Darwin is 16 microsieverts. That puts It in perspective.

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AUSSIE PETS

AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.

PET'S EYE HEALTH WE ALL LOVE GETTING CLOSE AND PERSONAL WITH OUR PETS AND LOOKING LOVINGLY INTO EACH OTHER’S EYES, THIS IS CERTAINLY HEARTWARMING AND A GOOD OPPORTUNITY TO DO A MINI CHECK OF YOUR PETS EYE HEALTH. We all know how important vision is, but did you know owners can play a significant role in your pet’s quality of vision which play’s huge part in the quality of their day to day life.

Some pets can get a gradual buildup of eye gunk in the corner of their eyes, over time this can set hard and start scratching the eye surface, your pet cant remove this gunk themselves or tell you there is a problem so if you see some build up remove it gently with a damp cloth, don’t wipe the eyeball or get rough, it should release relatively easily.

It may not take much build up at all to become a problem, some signs may be excessive blinking, or trying to rub the eye.

Hair in the eyes is also a common problem, especially for long haired pets. Obstructed vision may not be dangerous, until they start walking into things, but it is unnecessary. Hair can also start poking your pet in the eye, this is very irritating and can cause damage over time. This may be hard to notice unless you are keeping an eye on your pet’s hairdo. Again excessive blinking or squinting is a sure sign »

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AUSSIE PETS

that this may be occurring.

Do you trim you pet’s hair? Some domestic scissors leave a hard pointy edge on cut hair, this can make the problem worse when the hair grows a little or is not trimmed back enough.

Groomers use rounded blade scissors which give a softer edge so it may be a good idea to have a groomer do the trim.

If you pets eyes look a little dull it could the first signs your pet is in poor health or has cataracts.

Cataracts could be caused underlying problems like doggie diabetes.

Have you noticed your pet retreats to a dark room as a places to relax rather the comfort of the living room? This may be because your pet wants a break from the constant glare of artificial light, they may also look for an escape from heating that can dry their eyes. Some experts advise to have a dark, cool retreat for pets so they can get away from all the artificial influences they are exposed too.

Some pets are more susceptible to eye health issues than others, your vet should let you know if your pet is susseptable, it is a joint effort between vet and owner to ensure your pet stays healthy so it’s important you discuss possible ailments with your vet.

A good diet is the first step in maintaining good eye health, there are also supplements available that can provide extra key nutrients, always a good idea to speak to your vet before adding supplements to your pets diet.

Dogs that are over the age of 8 or 9 can start to develop a cloudy looking eye, this is often just a symptom of age, but still have it checked out as it could be signs of other problems that look similar to an ageing eye, like PRA Progressive Retinal Atrophy or other diseases specific to breeds, like Chihuahuas Corneal Endothelial Dystrophy.

Blind dogs, you may thing it’s the worst possible outcome for your dog to loose its vision but dogs do adapt very well, and quickly, especially if they are in a familiar environment.

They are guided by smells which helps them get from A to B and their exceptional hearing also helps.

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Cats on the other hand, they are a little more visual and take more time to get used to blindness if it happens suddenly. Keep an eye on your cat, don’t change anything about it routine until you notice a problem you can solve, like moving an obstacle it seems to bump into, or if your pet once enjoyed climbing but now could fall, eliminate its steps. Only eliminate things to keep it safe.

Blind pets can still lead happy and full lives.

We all know cats are king of the night vision, but dogs have some handy vision tricks of their own. It’s believed that cats can see about six times better than people at night, but dogs are not far behind seeing about five times better than humans at night, this is mainly due to their larger pupils which let in more light.

Is it true dogs are colour blind? Well not really, the most recent data shows dogs can see some colour, these colour’s are much duller than we would see. It’s thought that Dogs have the ability to see more colours than cats, while birds can see far more colour’s than humans.

WHY DO CAT AND DOGS EYES GLOW IN THE DARK Cats and dogs and some other animals like cattle and horses have a layer of tissue in their eyes called a Tapetum, this tapetum reflects light. When light enters the eye, it hits the tapetum, bounces the light back into the eye, hense increasing the animals vision, it’s that reflection we can see in their eyes.

Bulls can’t see colour, so if you think that your flapping coat wont upset this animal because its not red, think again.

CONSUMER NEWS

BACK FROM THE BRINK OF EXTINCTION An Australian critter the Eastern bandicoot has come back from the brink of extinction, with its status officially downgraded after being successfully reintroduced into the wild.

In the Australian first, the threatened-species status of the eastern barred bandicoot has been changed from ‘extinct in the wild’ to ‘endangered’.

Victoria’s Environment Minister Lily D’Ambrosio recently announced the reclassification, saying the state’s eastern barred bandicoot population now has a much brighter future.

Once common across, the nocturnal species had been decimated by foxes, cats and habitat destruction.

The last wild population was confined to an area near Hamilton, with about 150 remaining in 1989.

A recovery team has since established populations at four predator-free fenced sites at Content supplied Zoo's Victoria PAG E 8 2

Woodlands Historic Park, Hamilton Community Parklands, Mt Rothwell and Tiverton, along with two sites protected by Zoos Victoria’s guardian dogs at Skipton and Dunkeld.

Captive bandicoots, some of which were inter-bred with Tasmanian eastern barred bandicoots, are also thriving after being moved to fox-free habitats on Phillip, Churchill and French islands.

About 1500 eastern barred bandicoots are now spread across the sites, prompting the reclassification.

Ms D’Ambrosio said the status change stemmed from the efforts of every member of the recovery team.

“Community volunteers have played a big role at many of the reintroduction sites, helping check fences, count bandicoots and remove weeds and pests,” she said.

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