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JA N UA RY 2 0 2 2

BBQ

TIPS & TRICKS - pg 62

MAKE EVERY DAY AUSTRALIA DAY

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MAKE EVERY DAY AUSTRALIA DAY

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PRODUCT OF THE EASY YEAR SUMMER AWARDS PAVLOVA - pg 30

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WIN AN X BOX SERIES S

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Australia’s Own

Can’t Beat the Beet!

Our range of beetroot products can be found in Coles, Woolworths and selected independent stores across the country.

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AUSSIE BERRIES

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WHAT'S COOKING?

CONTENTS 4 NEW PRODUCTS

12 IN SEASON - AUSSIE BERRIES

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22 THE STORY OF AUSTRALIA 30 PRODUCT OF THE YEAR WINNERS

BBQ

41 RECIPES 62 BBQ TIPS & TRACKS

TIPS & TRICKS

68 BUYING BACK THE FARMS 73 REMADE IN AUSTRALIA 76 SKIN ON OR SKIN OFF? 85 AUSSIE PETS 88 BATTERY RECYCLING 91 BE MY VALENTINE

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SKIN ON, OR SKIN OFF?

95 AUSSIE HISTORY

Buy Australian eMagazine promotes products made in Australia. While the products showcased may be produced in Australia they may be foreign owned.

For more information on the product guidelines please go to the About Us page https://buyausmag.com.au/about-us-3/ The products showcased may include a small percentage of imported product. Buy Australia has been a leading voice for the promotion of products made in Australia for over 17 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au

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

Glad’s new Ocean friendly bin liner Glad® has partnered with Oceanworks® to create Australia’s first ocean-bound plastic recycled bin liner - the Glad to be Green® 50% Ocean Bound Plastic Recycled Bags.

Bega Lemonade Zooper Dooper Bega has launched a 24 pack of Lemonade Zooper Dooper, perfect for those long hot Summer days.

Available in Woolworths and Independent Grocers nationally, for a limited time.

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All-New Oreo Stick Sandwich Peters, Cadbury and Oreo have banded together to create the all-new Oreo Stick Sandwich. The cookie sandwich is now frozen on a sticky-finger-free stick and fully dunked in a thick layer of Cadbury milk chocolate.

This new release reimagines the much-loved ‘twist, lick and dunk’ approach to enjoying Oreo cookies, by substituting the classic Oreo milk dunk with decadent Cadbury chocolate to take this tradition to the next level.

This dynamic twist on two Aussie favourites invites you to crack through a generous layer of silky smooth Cadbury chocolate and enjoy its creamy centre filled with crushed Oreo cookies.

Coles Low Carb Breads Coles has released three new low carb bread options- The Herman Brot complete protein loaf, The Coles Gluten free premium white loaf and the 85% Lower Carb loaf. All vegan friendly, high in protein, low in sugar.

Made in Australia from 58% Aussie sourced ingredients.

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n o s a e s n I

AUSSIE BERRIES I THINK THEY ARE BERRY BERRY DELICIOUS

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IN SEASON

Summer is a great time to enjoy Aussie grown berries, fresh, succulent, vibrant and nutritious. Aussie berries are a fantastic source of vitamins, minerals, flavonoids and antioxidants.

We are all aware of the benefits of vitamins and mineral’s, but the antioxidants and flavonoids propel berries into the superfood category.

Antioxidant’s help the body fight free radicals, and free radicals are today’s enemy linked from everything from bad skin to cancer.

Flavonoids can help reduce general inflammation in the body.

Berries are also a great source of fibre and are low in sodium which is great for those with high blood pressure and have no cholesterol. »

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IN SEASON

STRAWBERRIES Strawberries, possibly Australia’s most versatile fruit, perfect for any occasion, Christmas, Easter, Birthdays, Valentine’s Day “The fruit of love”, although they are not technically a fruit.

Did you know the average Strawberry has 200 seeds?

TOP 5 WAYS TO ENJOY ‘STRAWESOME’ STRAWBERRIES THIS SUMMER SIMPLE SNACK Strawberries are the perfect snack on their own. Smaller varieties are a great size for little hands.

SWEET TREAT A baker’s best friend, strawberries are the perfect pop of colour and taste for cakes, muffins and tarts.

SALSA TWIST Chopped finely, strawberries add a sweet twist to your salsa, which you can enjoy with crackers or over grilled fresh fish.

CHEESEBOARD FAVOURITE Try oven roasting strawberries marinated in balsamic vinegar and soft brownsugar, then piling the roasted berries on a soft cheese like camembert, served with seeded crackers for a new take on a cheeseboard favourite.

DRINK UP Strawberries add a burst of sweetness to your beverages, whether it’s mixed with gin, tonic and mint or sliced into your glass of soda.

TRY SOMETHING DIFFERENT

OVEN-DRIED STRAWBERRIES INGREDIENTS Lots & lots of fresh Strawberries

METHOD 1.

Slice strawberries. Preheat oven to 90 degrees Celsius 2. Spread strawberries on a baking tray lined with baking paper.

3. Place in oven to dry for 2-3 hours.

4. They are ready when the moisture has evaporated, and they can be peeled off the paper with ease. Cool completely and store in a clean, airtight container for up to a week.

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BERRY TIP Strawberries, although being super sweet they are low in sugar.

summer THE PERFECT

SWEETENER Feel good inside and out.

Delicious summery treats made easy with Driscoll’s berries!

SCAN FOR RECIPE OR VISIT

DRISCOLLS.COM.AU

IN SEASON

RASPBERRIES Raspberries are soft and juicy, and best eaten at room temperature.

When you refrigerate raspberries keep them in the container you bought them in as this will keep them fresher, longer.

Raspberries become sweeter when baked in a pie or cake.

RASPBERRY ICE CREAM INGREDIENTS 2 cups fresh thawed raspberries.

1 cup sugar (optional) 1 cup condensed milk 2 cups whipping cream 2 teaspoons vanilla extract

BERRY TIP You can freeze berries and they will last up to 12 months.

METHOD 1. Put raspberries in a blender until it is a puree.

2. Put pureed Raspberries through a sieve to remove and seeds and place

in a bowl. If using sugar place the sugar in the blender with raspberries.

3. In another bowl combine condensed milk and vanilla extract.

4. In another bowl whip the cream until it is firm enough to hold small

peaks, then pour in the condensed milk & vanilla, mix it all together, then add the raspberry puree and mix.

5. Pour into tray and place in freezer for between 3-5 hours until it sets.

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100% AUSTRALIAN

GROWN FROZEN FRUIT

aussiefrozenfruit.com.au

IN SEASON

BLACKBERRIES Some say the blackberry has the strongest flavour of all the berries, probably a reason why many choose to use the blackberry to make syrups, drinks, jams and include them in cooking.

You would think that Blackberries taste a little like blueberries but they have a unique flavour, another reason why its so popular for jams and baking.

When making a berry mix you should always include the blackberry as it provides that fantastic contrast in colour and unique taste.

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BERRY TIP Raspberries and blackberries are aggregate fruits, meaning that the big piece of fruit you enjoy is actually dozens of tiny fruits growing together.

BLUEBERRIES BERRY TIP If you feel the need to wash your fresh berries only do so very gently as they can be delicate, and only just before eating.

Blueberries seem to be the blue sheep of the family with berries Australia website stating that in 2017/18, only 52% of households purchased blueberries!!

Blueberries contain a plant compound called anthocyanin. This gives blueberries both their blue color and many of their health benefits One cup of blueberries provides 24 percent of the recommended daily allowance of vitamin C.

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IN SEASON

STRAWBERRY CRUSH ICE-CREAM Creamy and cool, it's the perfect way to enjoy a summer-style serving of fruit!

EQUIPMENT Stand mixer Saucepan Strainer Freezer-proof tin Sieve

INGREDIENTS 500 g Aussie Frozen Fruit Strawberries 190 g caster sugar 1 1/2 cups thickened cream 500 g ice cubes 4 egg yolks

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METHOD Place the strawberries in a bowl and mash with one-third (65g) 1. sugar until just coarsely pureed. Set aside.

2.

Place cream in a heavy-based saucepan and bring just to the

boil over medium heat. Have on hand a fine-meshed sieve resting over a heatproof bowl, sitting inside another large bowl with a layer of ice cubes in it to cool the custard swiftly the moment it’s cooked.

3. Meanwhile, using a stand mixer, whisk egg yolks and remaining 125g sugar until pale. Pour in the cream. Whisk briefly, then return to the pan over low heat and cook, stirring constantly with a wooden spoon, for 8-10 minutes until thick enough to coat the back of your spoon.

4. Strain custard through a strainer into the bowl sitting over the bowl of ice cubes, then stir in crushed strawberry mixture.

5.

Leave to sit over the ice to chill. When cold, churn in an ice cream machine according to the manufacturer’s instructions.

6.

Transfer to a 2L (8 cup) freezer-proof loaf pan, cover and freeze for 4 hours or overnight until firm.

TREAT YOURSELF TO SWEET AUSTRALIAN

SUMMER FRUIT There is not a more magical time of the year in Australia than summer time!

Enjoy your way through delicious peaches, plums, nectarines and apricots, all in season, and all bursting with incredible flavour.

Support local and buy Australian quality summer fruits today.

Follow @AUSummerfruit to learn more about the Australian growers who bring you these delicious fruits!

IN SEASON NOW

CONSUMER NEWS

THE STORY OF AUSTRALIA THIS IS THE STORY OF AUSTRALIA - THE STORY OF AN EXTRAORDINARY NATION. THE STORY BEGINS 60,000 YEARS AGO. NEW CHAPTERS ARE WRITTEN EVERY DAY. ON AUSTRALIA DAY, WE REFLECT ON OUR HISTORY, ITS HIGHS AND ITS LOWS. WE RESPECT THE STORIES OF OTHERS. AND WE CELEBRATE OUR NATION, ITS ACHIEVEMENTS AND MOST OF ALL, ITS PEOPLE. WE'RE ALL PART OF THE STORY.

www.australiaday.org.au

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We currently celebrate Australia Day on January 26 each year, but that has not always been the case. In the early days, each state celebrated their own foundation day which happened on different days.

It was not until 1935 that the states decided to unite the countries celebrations on the 26th of January, chosen as our National Australia Day, as that is the day Captain Arthur Phillip and the First Fleet first set foot on our turf.

A national holiday to celebrate Australia Day was introduced in 1946, not actually on the 26th of January but the closest Monday to that date. In 1994 the 26th of January was made the official date of the public holiday.

The first ever official term “Australia Day” was coined in 1915, the date was July 30 and was to raise funds for the WWI War effort.

The next year, 1916 the date was changed again to July 28. » Info from www.awm.gov.au/articles/blog/ the-other-australia-day-30-july-1915

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A U S T R A L I A D AY

THERE IS CURRENTLY GREAT DEBATE ABOUT WHEN AUSTRALIA DAY SHOULD BE HELD, OUR FIRST AUSTRALIA’S DON’T SEE THE 26TH OF JANUARY AS A DAY TO CELEBRATE, SO PERHAPS WE WILL SEE ANOTHER CHANGE TO THE AUSTRALIA DAY DATE, AND WE CAN ALL CELEBRATE THIS GREAT NATION TOGETHER.

THE STATE FOUNDING DAYS INCLUDED NSW On the 26th of January 1837, the first Sydney Regatta was held to celebrate Foundation Day or First Landing Day, a day which they had been celebrating since 1804.

TASMANIA Has celebrated Hobart Regatta Day since 1838, not necessarily on Jan 26, the date has varied. The Regatta initially commemorated the anniversary of Abel Tasman's discovery of Tassie, in 1642.

WA Their early Foundation Days were to celebrate the founding of the Swan River Colony in 1829, again not a January celebration as The Swan River was discovered on June 1, 1829, hence their celebrations were always held in June.

SA Proclamation Day or Foundation Day started in 1836, this day was often celebrated in December until 1910 when they switched to January 26. »

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A U S T R A L I A D AY

VIC Melbourne was a major town founded on August 30, 1835, under the governance of NSW, it did not officially become a State until 1851.

Melbourne has named August 30 as Melbourne Day, and Australia Day celebrations for Victoria started in 1931.

QLD On Jan 1, 1901, Queen Victoria granting Queensland the right to its own representative government, and it became one of Australia’s 6 founding states. This date was celebrated until 1981, along with Australia Day 26th January since 1935.

So as the Australia moto says, lets celebrate, but also reflect and respect each other.

For events in your local area visit your local council website or www.australiaday.org.au References from: https://www.australiaday.org.au/about/history/ https://guides.slv.vic.gov.au Victoriasearlyhistory/timeline https://www.australiaday.org.au/ https://www.awm.gov.au/articles/blog/the-other-australia-day-30-july-1915

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F E AT U R E

TWIGGY FOREST

ANDREW “TWIGGY” FORREST IS BEST KNOWN AS THE MAJOR SHAREHOLDER OF THE FORTESCUE METALS GROUP (FMG)BUT IS HAVING AN INCREASINGLY IMPORTANT ROLE IN OTHER INDUSTRIES AND IS A MAJOR PURCHASER OF FARMLAND. With an assessed net worth of A$27.25 billion he was ranked as the second richest Australian so he is a good position to “buy back the farm” and create new industries.

His investment company Tattarang purchased iconic outfitter RM Williams from the French Louis Vuitton Group for around $190 million and will ensure all RM Williams products are made in Australia.

In December he purchased a 175-year-old Benedictine farm New Noricia for $40 million stopping the beef empire falling into foreign hands.

The acquisition of New Norcia follows Tattarang finalising the $30 million pastoral leasehold purchase of two iconic Kimberley cattle stations – Jubilee and Quanbun Down PAG E 2 8

Harvest Road also has a huge portfolio of properties including the iconic Minderoo Station in the Pilbara, which was established

by David Forrest in 1878 and bought back by his great-grandson Twiggy Forrest in 2009 and the 225,000-hectare Brick House and 273,000-hectare Minilya Station and the state’s largest beef processing plant at Harvey, south of Perth known as the Harvey Beef brand.

He was also a major agent of change for the $425 million buyout of Huon Aquaculture by Brasil’s JBS after grabbing an 18% share in the company and threatening to block the sale unless it committed to higher animal welfare standards across the world including a “no pain, no fear” approach when slaughtering animals in the processing phase.

Celebrating

23 YeArs YEARS Sprinkler

Waters a LARGE area up to 15 metre diameter.

Average flow rate of 10 LPM. Removable filter for dam or river water use.

Able to run multiple sprinklers from the same tap.

PRESSURE P.S.I

5

10

15

20

25

30

40

APPROX DIAMETER IN METRES

6.2

12

13.8

14.5

14.8

15

16

USAGE L.P.M

4.1

6

7.3

9.1

10

10.7

13

Sprinkler

JBS is one of Australia’s largest foreign owners of cattle and pork and bowed to his campaign.

In addition his Fortescue Metals Group has said it wants to produce 15 million tonnes of green hydrogen annually by 2030, and 40 million by 2040 to create new industries in Australia.

One of the new industries he is proposing to resurrect is the Australian steel industry.

His proposal is to use Green hydrogen from renewable energy (wind and solar) to make the steel – instead of polluting coal – and then export that to the world from the Pilbara where most of Australia’s iron ore is exported from.

Fortescue also plans to be carbon neutral by 2030 ahead of the Federal Government’s target of 2050.

Waters a SMALL area up to 8 metre diameter.

Average flow rate of 4 LPM. Purpose shaped base for roof cooling.

Removable filter for dam or river water use.

Able to run multiple sprinklers from the same tap.

SIZE OF DISC USED

1.25MM DISC

1.5MM DISC

1.75MM DISC

2.0MM DISC

WITHOUT DISC

WATERING DIAMETER

1.5M TO 3.0M

2.5M TO 4.0M

3.5M TO 5.0M

4.5M TO 6.0M

EFFECTIVE UP TO 8M

APPROX. LITRES/MIN

2.5

3.0

3.5

4.5

6.5

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WINNERS PRODUCT OF THE YEAR

CONGRATULATIONS TO THE 2022 WINNERS WORLD'S LARGEST CONSUMER VOTED AWARD FOR PRODUCT INNOVATION In Australia, the Product of the Year seal is backed by the votes of 5,000+ consumers, serving as a shortcut for shoppers and saving them time and money.

For manufacturers of the winning products, the award is a powerful marketing message proven to increase product trial, awareness, distribution and sales.

Product of the Year accepts entries every year from products that demonstrate innovation and were launched within the previous year. Entered products are then placed into specific categories such as food, beverages, personal care, household care, etc. with a product then being chosen as a winner in its category through a nationally representative online study conducted by Nielsen research.

Winning products are announced in November of each year and receive the right to use the POTY seal in marketing communications for one year.

SEE FULL LIST OF WINNER

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>

CLICK HERE

F E AT U R E

TWISTED HEALTHY TREATS Rich Chocolate Ice Cream Licks – At Twisted we pride ourselves on making healthy and delicious treats using clean recipes and Australian dairy and produce. 99% sugar free and indulgently creamy ice cream on a stick that contains natural sweeteners and ingredients. This product is also accessible to the Diabetic and Keto friendly community or anyone who simply would like to enjoy a treat without added refined sugar.

SPLIITS Spliits Veggie Crispbread – Enjoy the benefits of simple, plant-based food with Spliits Veggie Crispbread.

Made with the goodness of greattasting veggies, Spliits make a delicious, easy meal or snack that you’ll love any way, any time. Top it, or snap it and dip it! Your call.

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LEGGO’S ORGANIC Organic SAUCES A healthy pasta starts with Leggo’s Organic Pasta Sauce.

With a 4.5 health star rating, it’s more of the organic veg you love and less of the salt and sugar you don’t.

Leggo’s Organic Pasta Tomato and Veggies pasta sauce is certified organic with all natural ingredients and has 6 serves of veg per jar. Our delicious Tomato and Veggies pasta sauce is versatile and easy to use.

COLES FINEST ANGUS BEEF SAUSAGES Angus Beef, Herbs & Spices Sausages 500g – A traditional flavour that is hard to beat, Coles Finest Angus Beef, Herbs & Spices Sausages are perfectly seasoned and made from ground, no added hormone Australian Angus Beef. Beautifully crafted with sage, sea salt and black pepper for a delicate aromatic finish. These sausages are gluten free and made with no artificial colours or flavours, the perfect addition to your next family BBQ, and sure to impress!

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COLES AUSTRALIAN BACON Australian Streaky Bacon 200g – Our Aussie farmers work closely with Coles to bring Coles Australian Streaky Bacon, made with Australian pork and gluten free.

This Mountain Ash smoked rindless streaky bacon is made with sow-stall free pork.

The perfect addition to any breakfast!

SAN REMO PASTA PRO Performance Pasta – San Remo’s new Performance Pasta range includes two NEW products. Pasta Pro is a multigrain protein pasta engineered for performance and those looking to increase their protein intake. Fibre Fest has 2 x the fibre of regular pasta and is the only Australian pasta to contain added Prebiotic Fibre, to support a healthier gut. It’s lower in carbs, vegan, and gluten free.

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25 DEGREES SOUTH PASTA Using great Australian ingredients, we want to hero the farm, farmer and region that created it.

Available in four refined flavours: 1 Native Pumpkin Ricotta Ravioli – ravioli with flecks of sage, generously filled with earthy Jarrahdale pumpkins and creamy Victorian ricotta.

2 South Victorian Three Cheese Ravioli – Three cheese ravioli made with Gippsland milk and a twist of lemon bundled inside a cracked pepper ravioli.

3 South Fresh Australian Lamb Pea Mint Ravioli – Tender Australian lamb is slow cooked for 10 hours then pulled and combined with green peas and roughly-chopped mint, encased in ravioli with flecks of parsley.

4 South Australian Semolina Chilli Garlic Papperdelle – Granules of Australian wheat semolina, crafted into delicate ribbons of pappardelle and pressed with minced garlic and chilli flecks.”

LITTLE ONE’S Little One’s Size 2 Ultra Dry Nappies Infant 4-8kg Boys & Girls 56 pack – Our Little One’s Nappies are proudly Australian made. These nappies have a super soft breathable inner lining and super absorbent core to keep babies comfy and dry.

They have an easy to use fit indicator on the front as well as a wetness indicator and easy to see sizing.

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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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RECIPES

What's Cooking?

Chicken Wings with Homemade BBQ Sauce Modern Prawn Caesar Salad Cajun Rump Steak with Potato Salad Sirloin Steak with Pico De Gallo Crackle Banoffee Pie Easy Summer Pavlova Lamington Cake Australian Hamburger Jalapeno Prawns and Ranch Dressing

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CHICKEN WINGS WITH HOMEMADE BBQ SAUCE

Recipe courtesy of The Good Chook www.thegoodchook.com.au PAG E 4 2

RECIPES

Prep Time: 30 mins

Cook Time: 60 mins

Serves: 4

INGREDIENTS Chicken 8 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 limeo

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. Put the chicken in a saucepan with onion, ginger, saffron, half

the coriander, cinnamon and parsley, then season with salt and pepper. Add enough water to cover the bird and simmer gently, covered, for 55 mins or until the chicken is tender.

2. Remove the chicken from the saucepan, transfer to a plate and allow to cool. Simmer the juice until reduced to a thick consistency.

3. Preheat the oven to 200°C. 4. Beat the eggs and 25g of butter with the cooking juice and cook over a low heat, stirring until scrambled, then remove from heat.

5. Shred the cooled chicken and add to the egg mixture. Add flaked almonds and remaining coriander.

6. Lay flat one sheet of filo pastry and brush with melted butter.

Place another sheet on top and brush with melted butter then repeat two more times.

7. Place 1/4 of chicken mixture in the centre of the pastry and fold the sides to enclose the filling.

8. Ensure the pastry parcel is fully sealed, brush with a little more melted butter and place on a baking tray. Repeat the process 3 more times.

9. Place baking tray in the oven and cook for 35 mins until pastry is golden brown.

10. Meanwhile, combine eggplant with cumin, garlic, chilli powder, salt and olive oil.

11. Preheat a barbecue or grill.

12. Thread the eggplant onto the skewers and grill for 2-3 mins, turn to brown and cook through.

13. Remove the Bastilla from the oven, dust with cinnamon and icing sugar and serve with eggplant skewers.

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MODERN PRAWN CAESAR SALAD

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RECIPES

Serves: 4

INGREDIENTS 32 medium cooked Australian prawns 12 thin slices of baguette Olive oil for brushing 2 cups finely grated Parmesan cheese 8 slices prosciutto 500 g cherry tomatoes on the vine 2 baby cos lettuce, cut into quarter Buttermilk Dressing 1 ½ cups buttermilk 1 tsp Dijon mustard 1 tbsp white balsamic vinegar 1 tbsp finely chopped chives Sea salt and freshly cracked black pepper

METHOD Make the dressing 1. Place the buttermilk, Dijon mustard, white balsamic and chives in a bowl and whisk to combine.

Make the prawn caesar salad: 1.

Preheat oven to 160ºC. 2.

Brush the bread with olive oil and sprinkle with Parmesan on both sides, pressing down to ensure the Parmesan sticks.

3. Peel the prawns, leaving the tails intact.

4. Place the bread, prosciutto and tomatoes on baking trays lined with non-stick paper and bake for 12 minutes or until golden and tomatoes are juicy. Set aside to cool.

5.

Place wedges of cos lettuce on four serving plates, top with prawns, prosciutto, tomatoes and Parmesan croutons. Spoon over buttermilk dressing to serve.

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CAJUN RUMP STEAK WITH POTATO SALAD

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RECIPES

Prep Time: 20 mins

Cook Time: 20 mins

Serves: 4

Enjoy this Texan spin on classic Aussie BBQ favourites for your next get together.

INGREDIENTS 4 rump steaks Cajun seasoning (or a blend of paprika, garlic salt, pinch of cayenne pepper, chilli powder) Potato salad 4 - 5 medium sized potatoes 4 hard boiled eggs 1 bunch of spring onions 1 cup of chipotle mayonnaise 1 cup of grated cheese Salt and pepper to taste Green citrus salad 2 red capsicums 1 large bowl of mixed greens 1 punnet of vine ripe tomatoes 1/2 red onion, sliced 1 orange, peeled and sliced 1 grapefruit, peeled and sliced Vinaigrette Salt

METHOD 1. Dice the potatoes into even chunks and boil until soft.

Chop up the hard boiled eggs and mix with boiled potatoes, chipotle mayonnaise and cheese. Chop spring onions and use to garnish the potato salad.

2. Peel the orange and grapefruit. Slice the orange, grapefruit and red onion for the salad and set aside.

3. Bring steak to room temperature and season with salt and a light dusting of Cajun seasoning.

4. Take the steak and place it on the hottest part of the BBQ, cooking to 55C for medium rare or 60C for medium.

Once desired doneness is reached, set aside.

5. Combine all salad ingredients and dress with vinaigrette.

TIPS 1. Oil the steak and not the BBQ to avoid a flare up resulting in the steak burning.

2. Use a sprig of Thyme dipped In oil to brush the steak before cooking.

3. Rest steak for half the cook time.

Recipe courtesy of www.australianbeef.com.au/recipes

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SIRLOIN STEAK WITH PICO DE GALLO

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RECIPES

Prep Time: 20 mins

Cook Time: 30 mins

Serves: 2

Try this mouth-watering sirloin steak with pico de gallo, charred broccolini and almond puree for your next BBQ.

INGREDIENTS 1 400- 500g sirloin steak Broccolini, to serve 2 Almond puree 100g almonds, peeled 50ml white vinegar 150g crusty bread 1 clove of garlic 1/2 a lemon, juiced 280ml vegetable oil 70ml olive oil

Pico de gallo 2 red capsicums 3 long red chillis 1 small onion 4 ripe tomatoes 80ml olive oil 1 clove of garlic, finely chopped 1 teaspoon of salt 30ml white wine vinegar

METHOD 1. The night before, toast almonds in a pan or oven till nicely amber in colour and soak

overnight in 250ml water. Take sirloin out of the packet and leave uncovered overnight or 24 hours on a rack in the fridge.

2. Take the steak out of the fridge, oil with a little canola oil and season with salt and pepper (3 parts salt to 1 part pepper ratio.)

3. Drain soaked almonds over the crusty bread leaving the bread to soak in the juice and the vinegar. Blend almonds in a blender for 30 seconds and then add the soaked bread, leftover soaking mixture, garlic, lemon and salt. Blend all ingredients for 1 minute. Once combined, add oils to emulsify into a chunky puree. Taste for seasoning and zing. Cover and set aside.

4. Rub all vegetables in a little vegetable oil and season lightly with salt. Grill over a high heat on the BBQ. Blacken the capsicums and chillis and "burn" the tomatoes until well charred. Slowly grill the onion and the garlic to cook out the rawness. Once the capsicum and chillis are blackened, put in a bowl and cover for 10 minutes to steam off the skins.

5. Place onion, tomatoes and squeezed out roasted garlic in the food processor. Rub the skins off the capsicums and chillis and de-seed. Place in the food processor. Pulse together with the olive oil, fresh garlic and salt. This should be a rough, chunky salsa, not a puree.

6. Take the steak and place on the hottest part of the BBQ. Flip every two minutes until at your desired doneness to ensure an even cook.

7. Rest the steak for half the time you cooked it (use a wired rack to ensure it doesn’t sit in juices and continues to cook on plate, which can result in overcooking).

TIPS 1. Leaving the steak in the fridge overnight dries the steak out slightly giving it a better crust, texture and flavour.

2.

Use canola oil not olive oil to cook the steak as it has a higher smoking point so won’t leave a bitter taste.

3. If you prefer a spicier salsa, leave the seeds in one or more of the chillis.

4. Use sea salt flakes to season as it melts better Into the steak when cooking.

Recipe courtesy of www.australianbeef.com.au/recipes

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CRACKLE BANOFFEE PIE

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RECIPES

Prep Time: 15 mins

Cook Time: 10 mins, plus 30 mins chilling time

Serves: 8-10

Difficulty: Easy

INGREDIENTS Crackle base 80g Copha, chopped 1/4 cup (30g) full cream milk powder 80g Cadbury Caramilk chocolate, chopped 1 3/4 cups (70g) Kellogg’s Rice Bubbles 1/2 cup (80g) icing sugar mixture, sifted 1/2 cup (40g) desiccated coconut Caramel filling 100g Fairy margarine, diced 3/4 cup (165g) brown sugar, firmly packed 2 x 495g cans sweetened condensed milk To serve 3-4 bananas, sliced thickly 600ml thickened cream, whipped Flaked dark chocolate or cocoa powder to garnish (optional)

METHOD Crackle base 1. Combine Copha, milk powder and Caramilk chocolate in a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over a low heat until melted and combined.

2. Mix together Rice Bubbles icing sugar and coconut in a large bowl. Add the melted Copha mixture and mix well. Chill for 5 minutes or until mixture begins to harden slightly.

3. Press the crackle mixture evenly over the base and sides of a greased 4cm deep, 23cm (base measurement) loose bottom tart tin. Place onto a baking tray and refrigerate until firm.

4. Just before serving, transfer crackle base onto a serving plate.

Caramel filling 1. Combine all ingredients in a small saucepan and heat over medium-low heat.

Cook, stirring constantly for 5 minutes or until boiling and thickened.

2. Transfer caramel to a heatproof bowl and cool (approx. 20 minutes) until just warm.

3. Spoon caramel filling into crackle base and smooth the top. Arrange bananas over the top and spoon over whipped cream. Garnish with chocolate and serve immediately.

TIPS • You can melt Copha and Caramilk chocolate in the microwave. Microwave on high for 30 second bursts. Stir well after each burst until melted.

• Use the back of a metal soup spoon to evenly spread the crackle mixture base.

• Crackle base can be made up to three days ahead. Cover and refrigerate.

• Caramel can be made a day ahead. Cover and refrigerate.

• If caramel sets too firm, microwave on HIGH for 1 minute, stir and repeat until it reaches spooning consistency.

• Caramel should be just warm and NOT hot when added to crackle base. If caramel is too hot, refrigerate for 15 minutes.

PAG E 5 1

RECIPES

EASY SUMMER PAVLOVA INGREDIENTS 500g The Country Chef Bakery Co. Pavlova 400ml fresh cream, whipped 2 large mangoes 3 green kiwi fruit 3 passionfruit 1 cup shaved coconut, toasted

METHOD 1. While cream is being whisked, cut the cheeks from the mangoes and scoop out the flesh. Slice each cheek thinly. Peel each kiwi fruit and slice thinly.

2. Spread whipped cream over the pavlova and arrange sliced mango and kiwi on top. Cut passionfruit in half and scoop out pulp over the sliced fruit.

3. Sprinkle toasted shaved coconut on top.

Recipe courtesy of The Country Chef Bakery Co. www.countrychef.com.au PAG E 5 2

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RECIPES

LAMINGTON CAKE INGREDIENTS 190g unsalted butter, softened 1 cup (220g) caster sugar 2 tsp vanilla-bean paste (see note) or vanilla extract 3 eggs 2 1/3 cups (350g) self-raising flour, sifted 1 cup (250ml) milk 220g dark chocolate 1 cup (250ml) thickened cream 1 cup desiccated or shredded coconut

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METHOD 1. Preheat the oven to 170°C. Grease and line a 20cm-

square cake pan. Process butter and sugar in a processor for 2 minutes until light. Add 1 tsp vanilla.

Add eggs one at a time, pulsing after each until just combined. In 3 alternating batches, add flour and milk, pulsing to combine. Pour into pan and bake for 55-60 minutes until a skewer inserted in centre comes out clean. Cool for 5 minutes, then turn onto a rack to cool completely.

2. Meanwhile, stir chocolate, cream and remaining vanilla in a heatproof bowl over simmering water until smooth (don't let the bowl touch water). Chill for 20 minutes to thicken. Spread this icing over the cake, then sprinkle top and sides with coconut.

l a i t n e t o P FEED THEIR

*SERVING SUGGESTION

START THE SCHOOL DAY FULL OF GOODNESS Start wi

RECIPES

AUSTRALIAN HAMBURGER Prep Time: 5 mins

Cook Time: 10 mins

INGREDIENTS 4 brioche buns 400g Australian leg ham, sliced 4 slices medium hard cheese (Jarlsberg) 4 large dill pickles, sliced length wise ½ cup quality mayonnaise 2 tbsp seeded mustard 2 tsp olive oil

Serves: 4

METHOD 1. Heat a griddle pan over medium heat and grill the

brioche rolls until golden and warmed through.

Remove and set aside.

2. Use the oil to grill the sliced ham on the griddle for 2 minutes on each side. Turn off the heat and stack the ham into 4 portions and top with Swiss cheese.

3. Spread the base of each roll with seeded mustard and the top of each roll with a good dollop of mayonnaise.

4. Transfer the grilled ham and cheese onto the base of each roll, top the cheese with a sliced dill pickle.

5. Replace the top of the bun and serve immediately

NOTES This burger can also be made with fat toast or your favourite bread roll.

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RECIPES

JALAPENO PRAWNS AND RANCH DRESSING INGREDIENTS 1 cup sour cream 4 tablespoons chopped coriander 1 jalapeno deseeded and chopped 1 tablespoon finely grated lime zest 1 tablespoon lime juice 1 teaspoon sea salt 1 teaspoon garlic powder PAG E 5 8

METHOD 1. Place the sour cream, coriander, jalapeño, lime zest

and juice, salt and garlic powder in the bowl of a small food processor and process until combined.

2. Serve with fresh cooked prawns.

We’re a nation girt by seafood and there’s nothing more Australian than a BBQ sizzling with prawns. Grab the goodness in two hands with these BBQ prawn sliders with Aussie green and gold salsa. Australian Prawns are low in fat, high in protein and packed with the omega 3’s our brain needs to function well. But most of all, we just ♥ them.

Point your phone’s camera at the code to see the recipe andhow-to video

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BBQ TIPS & TRICKS

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F E AT U R E

ITS BBQ SEASON SO LETS SEE IF WE CAN HELP WITH SOME TRICKS AND TIPS TO HELP MAXIMISE YOUR BBQ EXPERIENCE, FOR YOU AND YOUR GUESTS. OK, no.1 is a “Captain Obvious” tip, but essential.

CLEAN THE BBQ - THOROUGHLY Heat is just not enough, it may kill most germs but it wont get rid of old flavours that may be burnt on, you need to give it a scrub, then low to medium heat for 5-10 mites prior to cooking.

AVOID THE STICK A few minutes before cooking give the BBQ plate a light coating of oil to ensure the first thing you drop on it doesn’t stick instantly.

SACRAFICIAL SAUSAGE If you are 98% sure your BBQ is safe and ready for cooking but have that 2% doubt, grab half a sausage and drag it all over the cooking surface, any old stuff will stick to this test sausage, then throw it out.

COOK ON FOIL If you struggle to keep your BBQ clean or will be cooking with a few different marinades it’s a good idea to cook with foil over the hot plate or use a BBQ cooking liner, this way you can cook the satay sticks, remove then with no marinade left on the cook top, ready for the next thing to cook.

When done cooking just remove the foil and the BBQ is clean.

SKEWERS Ever had a skewer catch fire? or used a really thick skewer and got a nice third degree burn. An easy way to stop skewers burning and help keep the meat or veg they cook moist for longer is to let them sit in water for a few minutes before you put the meat and veg on the skewer. »

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BBQ TIPS & TRICKS

COOKING WITH MARINATED FOODS If your BBQ is too hot the marinates will gernerally burn straight off and/or stick to the hot plate, always good to put one on first, see if its cooking or burning, instant smoke and bubbling means the marinate is burning so you may need to turn the BBQ down a notch, then wait 2-3 minutes for the hot plate to cool down a little before trying again.

Also marinate well ahead of time so the marinate is obsorbed a little.

FROZEN V THAW Where BBQ’s are concerned thawed is always best, frozen meats and foods throw everything into kaos as they need to cook longer, they can cook uneavenly, you never know if its cooked properly, etc, etc. So, get the meats out of the freezer and thaw it out before cooking.

DON’T KILL THE EFFORT Some of us love to make our own rissoles and include all kinds of fancy ingredients. When making the rissole make them flat so they GOOD STEAK don't not need to be flattened when cooking.

They say the best steaks are the steaks that If you make a great rissole and it starts retain their juices. If you or a guest has gone to cooking, then gets flattened, all the juices and the trouble of buying a good quality steak don’t flavours can be lost and you are left with a poke holes in it by turning it with a fork, use standard dry rissole, wasting all the effort in your tongs, and the hardest part is letting it rest making a great rissole. after cooking so all the flavourful juices return deep into the meat - it’s hard because you want to chew into that thing instantly.

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BBQ TIPS & TRICKS

AUSSIE PRAWN AND SNAG SKEWERS WITH GREEN AND GOLD DIPPING SAUCES Prep Time: 20 minutes

Cook Time: 10 minutes

Serves: 4

INGREDIENTS

METHOD

24 large, peeled green Australian prawns, deveined, tails intact 3 chorizo, sliced Olive oil, for drizzling Micro coriander, to serve Grilled lemon halves, to serve

For mango dipping sauce, process ingredients in a food processor to combine and season to taste.

Mango dipping sauce 200 g coarsely chopped mango 50 ml lime juice (1 lime) 1 tablespoon olive oil Coriander-Lime dipping sauce 125 ml (1/2 cup) olive oil 1/3 cup coarsely chopped coriander ¼ cup coarsely chopped flat-leaf parsley 2 tablespoons red wine vinegar Juice of 1 lime, or to taste 1 long green chilli, coarsely chopped 1 garlic clove, coarsely chopped

For coriander-lime dipping sauce, process ingredients in food processor to combine and season to taste.

Preheat a barbecue to medium-high. Season prawns to taste and thread three prawns onto each skewer, alternating with a slice of chorizo, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes). Serve hot with green and gold dipping sauces, grilled lemon wedges and micro coriander.

How to Video: https://youtu.be/XOQHA31Pk5g

PAG E 67

CONSUMER NEWS

BUYING BACK

25,000 HECTARES RETURN TO AUSTRALIAN FARMERS AS US INVESTORS TAKE PROFITS

THE PAST TWO MONTHS HAVE SEEN A LOT OF IMPORTANT FARM LAND RETURNING TO AUSTRALIAN HANDS

PAG E 6 8

CORINELLA SOLD FOR $360 MILLION ONE of the biggest-ever offerings of grain farms in southeast Australia has sold for a whopping $360 million.

The US-backed private equity firm Proterra Investment Partners today said it had sold its Corinella Group of almost 50 farms covering 22,500ha in Victoria and South Australia.

Proterra said in a statement the portfolio was split up and sold to 23 different Australian purchasers after receiving 63 formal

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LAGUNA BAY FUND’S WOORNDOO AGGREGATION SELLS FOR $70 MILLION The US-backed Laguna Bay Agricultural Fund has sold its 3353-hectare Woorndoo aggregation near Lake Bolac.

The Shippen family from Moulamein bought the northern property and Clinton Ross, who has significant farming interests in western Victoria is believed to have bought the southern property.

PAG E 70

MIRANDA DOWNS Peter and Jane Hughes, who own several properties in central Queensland and the Northern Territory, have purchased Miranda Downs, north of Normanton, from the Menegazzo family's Stanbroke Pastoral Company.

Andrew “Twiggy” Forrest For the first time in 175 years the ownership of historical farmland in Western Australia will likely change hands after one of Australia’s richest families announced their desire to buy the property.

Andrew ‘Twiggy’ Forrest and his wife, Nicola, have delivered their intention to purchase the farmland associated with the monastery township of New Norcia, 132km north of Perth.

The sale is yet to be formally completed, but it is believed the 7975ha property was valued between $35 to $40 million dollars around the time of being listed.

CONSUMER NEWS

RECYCLING: BREATHING NEW LIFE INTO OLD THINGS The Australian Government is helping industry to transform your recycled rubbish into all sorts of things that definitely aren't rubbish. Like old plastic bottles into playgrounds, used tyres into brand new roads and mobile phones back into cutting-edge electronics. »

PAG E 7 3

R E C YC L I N G

RECYCLING: A VALUABLE RESOURCE Your household waste is a valuable resource.

Every time you recycle, you’re not only supporting new industries and exciting new products.

You're helping to reduce landfill and emissions.

Which is good for Australia and good for the environment.

FOR SOME GREAT TIPS ON HOW YOU CAN IMPROVE YOUR RECYCLING VISIT:

https://www.awe.gov.au/environment/protection/waste/consumers

TIPS: RECYCLING AT HOME Find out how you can make a positive difference every day with your recycling.

HOW TO RECYCLE IN YOUR AREA VISIT:

https://www.recyclingnearyou.com.au WHERE YOU CAN RECYCLE YOR ELECTRONICS VISIT:

https://www.awe.gov.au/environment/ protection/waste/consumers/recycling-drop-off HOW TO MAKE SURE YOU'RE RECYCLING RIGHT VISIT:

https://recyclingnearyou.com.au/arl/

" We're looking at waste materials that can be used in re-manufacturing and can therefore create value. All kinds of materials can be brought back to life and reformed."

Professor Veena Sahajwalla Director of the UNSW SMaRT Centre PA G E 74

SKIN ON, OR SKIN OFF? IF YOU’RE A PEELER YOU MAY BE MISSING OUT.

PAG E 76

CONSUMER NEWS

ORANGE Orange peels have twice the amount of Vitamin C in the peel than in the fruit. Again be careful with harder skins as they can cause a belly ache if you are not used to it or eat to much at once. »

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SKIN ON SKIN OFF

KIWI & PEACH Don’t let the fuzz put you off, the skin is totally editable.

POTATO I know we have all eaten a potato in a jacket, and why not as they are delicious and full of goodness.

The problem with potato with skin on is all the other stuff we ad, sour cream, cheese and sauces, so go easy on the extras and enjoy the benefits. »

PAG E 7 9

So many ways to shatter your cravings!

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SKIN ON SKIN OFF

MANGO We usually slice a mango and turn it inside out giving us access to the juice fruit inside, but you can simply bite into this lucious fruit and eat it skin and all. If you can handle the bitter taste it is full of fibre and high in antioxidents.

A little warning- if you get a bad reaction to poison Ivy then eating this skin is not for you as it can contain the same toxin that causes redness and rash.

ZUCCHINI The skin is bitter but one of the most nutrious skins to eat. Many boil the skins to make them easier to eat but boiling them can dilute the goodness. Try putting the skins in a salad in small pieces to provide some zing, or just bake them. »

PAG E 8 1

SKIN ON SKIN OFF

WATERMELON Again a great fruit with most of the goodness in the rind. Before you tuck into the rind make sure it has had a good wash.

Watermelon skin is not the type of thing you would eat in large quantities as its a pretty heavy snack and too much could cause a belly ache, especially if your not used to eating it.

If you are not keen on eating the skin raw blend it into a puree.

APPLE Most of us don’t peel an apple and that’s a good thing because there is a lot of vitamins, fibres and antioxidents in the skin.

PAG E 8 2

SKIN ON SKIN OFF

BANANA Well monkeys seem to like it so why not.

Doesn’t look or feel appetising, the peel is tough and bitter, but again has good levels of potassium and high in antioxidents like lutein which is apparently good for eye health. You can bake the skin before eating, baking ensures you don’t lose the nutrients.

CUCUMBER There are more nutrients in the cucumber skin than in its body The cucumber is actually a fruit and many fruits are the same with a lot of nutrients in the skin.

PAG E 8 3

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LET’S HIT THE ROAD, TRAVEL TIPS. NOW THAT MOST OF THE COUNTRY IS OPENING AFTER COVID YOU MAY BE PLANNING A ROAD TRIP OR HOLIDAY. IF YOU DOG(S) ARE COMING ALONG HERE ARE A FEW TRIPS TO MAKE THE TRAVEL TIME MORE ENJOYABLE FOR YOU AND THEM.

SAFETY FIRST Ensure you have an effective harness or restraint device, nothing worse than the dog jumping all over the kids, or worse, the driver.

Also safer, sudden braking can cause loose things to come flying forward, including unrestrained pets.

Consider installing travel barriers for large or numerous dogs. »

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AUSSIE PETS

DON’T FEED TO MUCH You may think, long drive I will fill them up so they don’t get hungry, but be careful as dogs can get car sick and a full belly and travel often don’t mix. Try a smaller meal with snack breaks along the way.

POSITIONS PLEASE One of the easiest ways to keep your dog calm and content is to let them see out the window and get some air in their face. If the kids are on the window seats with the dog in the middle, you may find it gets restless and annoying as it wants the view.

COMFORT Make sure you take the dog bed in the car so the dog can rest in a familiar comfortable place. Your dog is less likely to rest on an unfamiliar surface like a seat with all its harder grooves.

PAG E 8 6

PACK A DOGGIE ESSENTIALS BAG Medications, identification, poop bags special shampoos, toys and stuff that will make them feel at home on the holiday.

VACCINATION Make sure your dog is up to date with all vaccinations as a new environment can pose new dangers.

REGULAR STOPS Every time you stop for a break you should always take the dog for a 5-10 minute walk around. Your dog will be used to moving around and on road trips they can be stationary for extended periods of time.

Breaks should also include snacks and water.

JUST BEFORE YOU LEAVE Take a water bottle just for the dog. Not always easy to pull out a water bowl so having a water bottle on hand is an easy way to administer water.

CONSUMER NEWS

BATTERY RECYCLING Now that the Christmas presents are opened you will no doubt soon have a collection of old batteries that have died. In the past you would just throw these into the rubbish without giving it a second thought, but these days putting old batteries, even the little ones AAA or smaller is a no no, and very bad for the environment.

Batteries thrown in the rubbish go to land fill and crushed, all the nasties in the battery leach out into the soil causing a toxic mess.

Old laptop batteries, rechargeable batteries all fall into the same boat, do not throw in the general rubbish or recycling bin.

SO, WHAT TO DO. Many retail stores like ALDI, Officeworks, Battery World, Woolworths have dedicated recycling boxes for batteries, it is actually pretty easy to find a battery recycler near you with a simple Google search or hit this link https://recyclingnearyou.com.au/ We all must play our part and take the time to gather the batteries and find a drop off, yes it takes a little extra time but it makes a big difference to the environment, and once you have found a drop off point near you its easy, when passing or visiting that store just drop them in as you go.

PAG E 8 8

BE MY VALENTINE FEBRUARY 14TH IS VALENTINES DAY, IF YOU WANT SOME BUDGET FRIENDLY IDEAS WHY NOT TRY THESE.

Stickynote love heart Make a stickynote love heart, on each note write a nice message or reason for loving them.

ve o l I way e th ou y on o sp Engraving Love Rose or any flower petal sprinkle petals in the house or a trail leading to somewhere romantic, or spell a petal word on the bed, a little effort goes a long way.

A simple but inexpensive gift is to engrave a tea spoon, I love the way you spoon, or something fun, you can have this done at any shopping centre, its about $1 per letter and they will see this message everytime they make a tea or coffee, a gift that lasts. »

PAG E 9 1

VA L E N T I N E S D AY

Towel Swan Learn to make one of those love heart swan thingies you see in honeyroom suits.

Plenty of how toos online.

Food Always the way to a man heart, how about a love heart shaped pizza, muffins are a cake.

Pamper Time Prepare a room for a massage or home pampering, get the lotions ready, towel, soft music so they just need to walk in and relax, all prep is done.

PAG E 9 2

CONSUMER NEWS

AUSSIE HISTORY

200 YEARS AGO 1822 - The first European honey bees are said to be have been imported. seven bee hives were transported on the convict ship Isabella and they were auctioned off.

This was the first successful importation of European bees, other had tried but the bees never survived the journey. »

PAG E 9 5

AUSSIE HISTORY

100 YEARS AGO Minties were invented in 1922 by James Noble Stedman and marketed under the Sweetacres brand. The chewy peppermint lollies became famous for the advertising line “It’s moments like these you need Minties”.

The line “It’s moments like these you need Minties” first appeared in 1926, with cartoons depicting humorous moments. Over the years, the cartoons were drawn by many different artists, including some responsible for legendary cartoon strips such as Ginger Meggs (James Bancks), Bluey and Curley (Alex Gurney) and Chesty Bond (Syd Miller).

50 YEARS AGO 1972 Marron farming begins in WA The marron is a large freshwater crayfish native to the southwestern areas of Western Australia and was part of the traditional diet of Indigenous people.

Commercial fishing for marron was banned in the 1950s to ensure the survival of the species. Marron farming began in 1972 at Lancelin, north of Perth and by 2016 the WA industry was producing around 60 tons per year.

Marron are a regional specialty in Western Australia and on Kangaroo Island, South Australia, where they are also farmed commercially. They have a unique delicate flavour and can be boiled, grilled, barbecued or used in any dishes that specify lobster.

In South Australia, the wild marron is regarded as a pest. Sightings in South Australia have to be reported to Biosecurity SA. “If you find this crayfish, you are not permitted to return it to the water or leave it on the bank; bag it, freeze it and bin it,” they say.

Perhaps you could also eat it?

PAG E 9 6

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