Buy Australian Magazine - Winter Issue

Make every day Australia Day J U N E /J U LY 2 0 2 1

TURN $10 INTO 11,000 AUSSIE JOBS - pg 20

- pg 38

10 WINTER RECIPES - pg 41

E R F

Y P O C E

CONTENTS

n o s a e s n I

4 NEW PRODUCTS 16 IN SEASON - GO GREEN FOR GOODNESS THIS WINTER 20 SPEND AN EXTRA $10 A WEEK AND CREATE 11,000 JOBS 22 THE HUMBLE POTATO

more info pg 16 ©DAVIDSON BRANDING 2021

|

26 NATURE KNOWS BEST 16

30 CONSUMER NEWS 38 WIN A SHARE OF $10,000 IN RITCHIES GIFT CARDS 41 RECIPES

Nature Knows Best

73 AUSSIE PETS

RECIPES

more info pg 26

more info pg 41

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 http://buyausmag.com.au/about-us-2/

APPETITE LOSS, IS THAT A PROBLEM OR NOT?

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 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.

more info pg 73

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

McKenzies We know that not all flours are the same, so McKenzies has created a range of flour blends perfectly suited for different baking and cooking occasions. McKenzie's Pancake flour contains a blend of plain (wheat), oat and rice flour to create fluffy pancakes with the goodness of alternative flours. McKenzie's Cookie flour contains a blend of plain (wheat), oat and chick pea flour to create wholesome cookies with a boost of protein and fibre.

Spliits New from Roma Foods Spliits, is an all-new plant-based crispbread, designed in response to Australians calls for more healthy and tasty, vegetable based snack options.

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Vanilla Caramel Brownie Chocolate brownie pieces gently folded into smooth vanilla flavoured ice cream and swirled with rich caramel sauce. This delectable combination is then smothered in a layer of premium milk chocolate. An undeniable crowd pleaser destined to be a classic.

Proudly Auss owned for ov

Copha

www.copha.com.au

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Fairy Baking Australia

www.fairybaking.com.au

www.

D'lush Awesome Gluten Free Biscuits D'Lush Double Choc biscuits are a delicious treat in mint, orange or double choc. Perfect with a coffee or a cuppa tea! Free from gluten, wheat, egg, yeast, artificial colours and flavours. Made with natural peppermint oil by Naturally Good - Australian Owned and Made.

sie made and ver 60 years.

Tablelands Spreads

.tablelandsspreads.com.au

Peerless Foodservice

www.peerlessfoods.com.au

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Family Chef New Apricot and Honey Deli Belly Roast The all new Family Chef Apricot & Honey flavoured Pork Belly Roast is the latest edition to the popular Grab N Go Deli Roast range. Tender, juicy and tasty! Topped off with the renowned Family Chef crackle. This Grab N Go Pork roast has been created with the whole family in mind. Save yourself the time of roasting yourself, pick one up in store and be surprised and delighted by their delicious fresh Australian Pork. Available exclusively through Independent Retailers.

Aussie-made Corn Chips Australian grown stone ground corn thereby supporting our Aussie farmers. We are passionate about using traditional Mexican recipes to ensure our corn chips taste like our ancestors intended.

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Choose

NO ARTIFICIAL Colours or

Flavours

Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.

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Red Rock Deli Red Rock Deli has recently added two new products into the cracker aisle – Deli Style Crackers and Gourmet Crackers.

Deli Style Crackers are available in three flavours: Baked until perfectly light and crisp • Honey Soy Chicken • Sweet Chilli & Sour Cream • Cheddar & Parmesan Gourmet Crackers are a must have cheese platter staple available in these three flavours: • Murray River Pink Salt & Black Pepper • Sundried Tomato & Italian Herbs • Aged Cheddar & Caramelised Onion

So Good™ Oat Milk No Added Sugar A delicious, plant-based beverage made from oats. Our Australian grown oats are softly milled and blended with the best ingredients, to create an oat milk that is totally creamy in taste.

With the goodness of oats, plus calcium and vitamins D, B2 and B12, So Good Oat milk is also super versatile. Add it to your smoothies, warmed on your cereal, or enjoy it by the glass.

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Organic & Australian

Organic Aussie Oats Farmed in Australia for over 140 years

• FARMED FOR TASTE •

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Bickfords NEW Immunity support and Gut support Juices

IMMUNE SUPPORT Blended Citrus fruits with Apple – a blend of great tasting, pure fruits with added immunity – supporting benefits.

Containing 250mg of Wellmune per serve. A good source of Dietary Fibre and Vitamin C. GUT SUPPORT Contains the best quality fruit and vegetable blends and superfood ingredients.

Specifically blended fruits with Carrot, helping you enjoy the benefits of Tumeric and Ginger to support your Gut’s wellbeing. In great taste, naturally.

Naturally supporting your wellbeing, our Gut Support is a good source of Dietary Fibre and Vitamin C.

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Serving Suggestion

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Bickford’s NEW Mango Iced Tea A sophisticated blend of luscious mango complemented by the traditional, subtle flavour of black tea. True to the Bickford’s tradition of uncompromising quality, this is an ideal refresher so good you won’t want to share.

You Beaut Foods You Beaut Foods is on a mission to harness the millions of tonnes of fruit our great country harvests each year and provide Aussies with locally grown frozen products the whole family can enjoy. Available in Coles stores and independent grocers nationally. Taste the Aussie difference today!

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GO GREEN FOR GOODNESS THIS WINTER

n o s a e s In CABBAGE Winter Legend This well-loved vegetable is perfect for those Winter dinners, it goes with anything, is easy to prepare and packed full of goodness.

BROAD BEANS The King Of Beans Known as the King of beans not only because of their taste but also their nutritional quality. The flattened light green beans are contained in a leathery pod. Larger beans may require double podding, while young, tender beans only require the very outer layer to be remove.

Although beans are know as a cooked food you should try some straight from the crisper, peel and eat raw, a delicious healthy snack.

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IN SEASON

SILVERBEET Need to Increase your fibre Silverbeet could do the trick Silverbeet, it looks like large spinach leaves but is actually part of the beetroot family. The main variety of silverbeet has a white stalk but coloured varieties are also available. Rainbow chard has green leaves but the stems and veins can be red, orange or yellow, causing confusion with rhubarb. Green silverbeet can be sliced thinly, dressed with olive oil and eaten raw.

It can also be sauteed or cooked into frittatas, pies, soups and gratins.

Known for its strong flavour and excellent source of Fibre.

ZUCCHINI The zucchini is a member of the squash family. Some people also refer to them as baby marrows; marrows are mature or large zucchini.

Do not peel. Trim before use. Keep in vegetable drawer of fridge.

Oven-baking makes the energy and fibre of vegetables available, and caramelises the sugars for tastiness.

While the heat can reduce some vitamins, the lack of water maintains others. The addition of oil makes fatsoluble vitamins more available to your body.

Cut your vegetables into large chunks, coat with a small amount of oil and place into a conventional oven on 180°C or fan-forced oven on 160°C and leave for 20–45 minutes—it depends on the size of your cut vegetables.

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SPINACH Small Leaf With Big Benefits Spinach is a versatile leafy green, used in almost all cuisines. Mature and baby leaf types are available. Its delicate flavour allows it to be used treated simply either raw or cooked. It pairs well with garlic, cheese, lemon, chicken, fish, eggs, cream, rice and more.

Spinach a great source vitamins and minerals especially Iron.

FENNEL Fennel is a light green coloured, short, bulbous, celery-like shoot. Its feathery green leaves are used as a herb, the bulb can be eaten raw or cooked, and its seeds are also used. Fennel has a characteristic aniseed flavour and aroma.

Save the stalks of fennel for using in soups, stocks and stews, and use the leaves as a herb. Also try slicing the bulb finely into a salad or cook whole on grill.

BRUSSEL SPROUTS You either love them or hate them. If you are a lover you probably enjoy them boiled, roasted or baked. Brussel sprouts resemble miniature cabbages for reason, yes they are related to the cabbage family, and yes they are named after the city of Brussels in Belgium.

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SPEND AN EXTRA $10 A WEEK AND CREATE 11,000 NEW JOBS ACCORDING TO RECENT ROY MORGAN RESEARCH, IF EVERY HOUSEHOLD SPENT AN ADDITIONAL $10 A WEEK ON AUSTRALIAN MADE PRODUCTS, IT WOULD INJECT AN EXTRA $5 BILLION INTO THE ECONOMY EACH YEAR AND CREATE UP TO 11,000 NEW JOBS.

Buying Australian Made products has a direct economic impact on the livelihoods of hundreds of thousands of Australians throughout the supply chain.

Even making a small change in your weekly shopping can create a huge difference for local businesses.

Next time you are shopping check the country of origin labels and choose a locally made product over an import.

And it seems this is taking off around Australia!

More than 93 per cent of Australians have stated that they are more likely to buy products made in Australia, an increase from 87 per cent a year earlier.

The research shows Australians are placing priority on manufacturing self-sufficiency and job creation along with a renewed appetite to address the imbalance between locally made and imported products to ensure Australia's longterm prosperity.

When you buy Australia Made and Australian Owned products you know you are getting products made to the highest of manufacturing standards and grown in our clean, green environment.

At the same time, you are helping to support our manufacturing industry, create Aussie jobs and give back to local communities.

Commonwealth Bank research also shows more Australians are choosing to shop Roy Morgan found Australian-made goods are locally, supporting local online retailers and enjoying huge support following the 2020 COVID manufacturers as well as suburban shopping lockdowns. centres and neighbourhood stores.

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CONSUMER NEWS

This is across a variety of categories including recreational goods (59 per cent), fashion (58 per cent), electronics (55 per cent), and groceries (53 per cent).

Only 21% of Australians saying they’d be more likely to buy products made in China, a 9% points drop from 2019.

The report shows one in four consumers have increased online purchases, with the biggest change in online shoppers’ activities during the pandemic being an increase in purchases made from Australian online retailers.

This trend looks set to continue with nearly 50 per cent shopping with domestic online retailers in 2020, and 52 per cent saying they will continue to do so this year.

At the same time Australians are rejecting Chinese made goods with 80% of Aussies saying they would avoid buying products from the PRC.

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COULD THE HUMBLE POTATO BE YOUR FRIEND IN THE BATTLE AGAINST AN EVER EXPANDING WAISTLINE? YOU’VE HEARD IT BEFORE, THE OBSESSION SOME HAVE TODAY WITH CUTTING CARBS AT ALL COSTS IN ORDER TO LOSE POUNDS OR INCHES AROUND THE WAISTLINE, AND THE HUMBLE SPUD IS GENERALLY FIRST TO GET THE BOOT.

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CONSUMER NEWS

Studies have shown that the humble potato, rather than being a carbohydrate packed food to be avoided, might actually be a food to be wholly embraced as a way of reducing, or maintaining a healthy weight.

The secret power of the potato is in its enormous ability to satiate one’s hunger. The potato tops the chart of the most satiating foods; i.e. foods that keep us fuller for longer. Why is this important? The theory is that if we focus on eating foods that fill our stomach, and take a longer time to digest, then there will be a longer period between our sensations of hunger. For example, potatoes have around 600% of the satiety of croissants or in other words, you would need to eat 6 times the amount of calories in croissants to feel as full as if you just ate boiled potatoes. »

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C O NPSOUTM AE TO R ENSE W S

Potatoes also provide a range of other health benefits over and above their ability to keep you full; they are surprisingly high in certain essential nutrients like vitamin C and compounds like flavonoids, carotenoids and phenolic acids which act as antioxidants within the body.

These have been shown to offer a variety of valuable health benefits, including improved blood sugar control, reduced heart disease risk and higher immunity. Potatoes are also readily commercially available in a number of varieties, are extremely versatile and can be cooked in an almost limitless variety of ways.

A note of caution however, the amount and type of additions you make to your cooked potatoes can have an effect on both the satiety and caloric content of your final meal.

Adding too much sour cream, butter or other

fats to your potato can decrease the overall effectiveness of your meal as a weight loss tool. Don’t be frightened of incorporating any number of other vegetables or herbs and spices however, and for a balanced approach, try to increase the proportion of foods within each meal that are high in fibre, nutritional value and satiety. Potatoes tick all the right boxes and should be considered as a worthy inclusion in any healthy eating plan.

Content sourced from information freely available on the web, statistical data source - https://tinyurl.com/3sp5y3wt PAG E 2 4

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CONSUMER NEWS

While the price premium and supply have restricted its growth, organic food currently makes up 5% of total food and groceries; and 70% of Australians occasionally buy it. To some extent, the imposition of a price premium is appropriate given the generally higher production costs associated with organic products, and that 51% of Australian consumers are willing to pay more for a product containing "all-natural ingredients". »

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CONSUMER NEWS

The organic market is estimated to be growing at 20% per annum, and domestic consumption is predicted to reach $2.3 billion by 2030.

Experts believe that there is an opportunity for the Australian market to head towards the 13% to 15% share it holds in Germany. Specific organic product lines that have seen a substantial rise in popularity in recent times include carrots, baby spinach, zucchini, broccoli and Gala apples. A case study in the wine industry suggests that growth in organic food consumption can be encouraged by a combination of increasing taxes on less environmentally-friendly wines and the simultaneous awarenessraising promotion of organic wines. Notably, the combination of these two strategies is more successful than introducing them separately. The researchers estimated that once organic wine diffusion in the general population reaches 35%, the growth rate will accelerate further as it becomes a widely accepted purchase option. »

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CONSUMER NEWS

COVID-19 restrictions have had a clear and wide-ranging impact on Australian consumers’ eating behaviours and health responses. In response to Work From Home induced weight gain, many consumers are looking for healthier food options. For others, the pandemic has raised their consciousness of broader issues resulting in an increasing interest in vegetarian diets. In some cases, limited access to fast food and more

time to cook has refocused their lifestyle on more straightforward and more wholesome eating patterns. The signs are that many of these changes are permanent and represent a stepwise development in the healthy foods market.

Australian consumers during COVID-19 (%) Reduce or remove sugar 17% Eat fewer animal products (e.g. dairy or meat) 17% Give up alcohol 9% Give up caffeine 8%

Read part 2 of the Report in August/September issues.

READ THE FULL REPORT HERE — W W W.BUYAUSMAG.COM.AU Content source: The Future of Healthy Living produced by the Davidson Group

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CONSUMER NEWS

CONSUMER PASSION FOR THE ENVIRONMENT AND SUSTAINABILITY GROWS AFTER COVID. THE COVID-19 PANDEMIC CONTINUES TO SHAPE LIFESTYLE BEHAVIOURS ACROSS THE GLOBE. A new consumer study from Mastercard across 24 countries reveals 58% of adults are more mindful of their impact on the environment, and 85% said they’re willing to take personal action to combat environmental and sustainability challenges in 2021.

AT A GLOBAL LEVEL, KEY TRENDS FROM THE RESEARCH INCLUDE: • MORE THAN HALF (54%) of those surveyed across the world believe it’s more important to reduce their own carbon footprint since COVID-19 • More than THREE IN FIVE (62%) say it’s now more important than before that companies behave in a more sustainable and eco-friendly way • Social media has increased awareness around environmental and climate change issues by 30% since the beginning of the pandemic The trend toward more conscious consumption has accelerated over the last decade, but changes in attitudes and actions have increased more rapidly as a direct result of the pandemic.

As consumers across the globe call on companies and brands to behave in more sustainable and eco-friendly ways, global respondents also revealed that the top three issues they want companies and brands to focus on, in addition to dealing with the pandemic, are reducing waste (37%), reducing air and water pollution (35%), and tackling the issue of plastic pollution in packaging and products (35%).

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Since the Covid-19 pandemic forced many Australians to slow down during lockdown, a change in attitude has become apparent.

Three in five Australians believe its more important than ever that businesses and brands do their part to help the environment, with 26 per cent of Generation Z already planning to stop buying from companies without an environmental plan in place.

Two in five over 55’s, however, are planning to buy more locally produced brands, rather than international ones, following the impact of the pandemic.

“Consumer behaviour among the different generations is clearly changing as people’s priorities shift,” said Mastercard’s Australasia division president Richard Wormald.

“Many of the longer-term changes that are occurring as a result of Covid-19 are still being formed, giving organisations an opportunity to help shape the ‘next normal’.”

According to Wormald, Mastercard’s research shows that Australians are coming to expect sustainable and environmental leadership from the brands they support, and that should businesses wish to continue interacting with these customers they need to show leadership on matters of sustainability.

READ MORE HERE Mastercard Research

NEW

Biscuits inspired by

turn up the teeVee!

CONSUMER NEWS

SWEET TREATS YOUR TEETH WILL LOVE THE ADA HAS CREATED A TOOTH-FRIENDLY SWEET TREAT COOKBOOK, TOOTH-FRIENDLY TREATS. It contains 20 recipes created and recommended by dentists as well as easyto-read information on oral health and sugar - including how to identify hidden sugars and read the Nutrition Information Panel on foods and drink labels.

The recipes are not only tooth-friendly, but many are also vegan, nut-free, lactose-free and gluten-free as well. The recommended serving

size and sugar content per serve and per 100g are included for each recipe.

The cookbook can be purchased online from sites such as Booktopia or Kogan, for around $12. Profits from the sales are donated to the Australian Dental Health Foundation, which helps disadvantaged Australians access muchneed dental care. See the great Sesame Biscuit recipe on page 56.

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G’DAY AUSTRALIA, WE'RE

AussieMart.com.au WE’RE AN ONLINE MARKETPLACE BUILT EXCLUSIVELY FOR AUSTRALIAN OWNED BUSINESSES TO PROMOTE THEIR AUSTRALIAN MADE PRODUCTS. OUR VISION IS TO MAKE IT EASY FOR LOCAL AND GLOBAL SHOPPERS TO BUY AND SUPPORT AUSTRALIAN MADE. The Aussie Mart vision was formed more than 18 months ago after noticing a lack of scalable online marketplaces dedicated to promoting Aussie businesses and Aussie products. After a lot of research and user testing, Aussie Mart was born. Our small team of nine has worked tirelessly to build an ecosystem that creates opportunities for Australian businesses and consumers alike, enabling conscious decision making when shopping online for Aussie made goods.

AUSSIE MADE OR FOREIGN? We all shop online, and never more so than over the past 12 months. With Aussies spending a whopping $50 billion online (up from the projected $32 billion), many Aussie businesses PAG E 3 4

have struggled to compete with global giants such as Amazon and eBay, who have snatched up domestic sales with foreign products and taken the profits out of Australia.

Here at Aussie Mart, we believe every Australian business deserves to be seen and heard. Aussie Mart benefits Aussie families every step of the way, from manufacturing, to sales, right down to delivery to your doorstep.

When you buy Aussie made, you’re supporting fellow Aussies, meaning the revenue stays in Australia and helps build brighter communities.

Every transaction on Aussie Mart helps generate further exposure for Aussie businesses. We are passionate about reinvesting ou r revenue into platform

CONSUMER NEWS

marketing efforts to generate additional sales for Aussie businesses. Our revenue model helps support Aussie families, driving our mission to create a positive, rewarding ecosystem focussed on supporting local businesses and manufacturing right here in Australia.

We would love to see Aussies get behind our vision for an all-Australian marketplace. Yet to become the search engine for Aussie Made products and produce, we need your help Australia.

FOR BUYERS Join Aussie Mart today and start shopping for Australian made products. All products on our marketplace have Australian content and go through a thorough vetting process.

FOR SELLERS Aussie Mart invites all Australian businesses that manufacture, produce, or assemble here in Australia to join our budding ecosystem.

Registration is free and simple.

Together, we can make a difference and positively impact millions of Australians.

www.AussieMart.com.au

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SIMPLE MUSHROOM RISOTTO INGREDIENTS 2 tbsp olive oil 1 onion, finely diced 300g white cup mushrooms, sliced 2 cups Arborio rice 1L (4 cups) Campbell’s Real Stock Chicken 1/2 cup finely grated parmesan Parsley to serve PREPARATION

Step 1 Heat oil in a large frypan on medium heat.

Cook onion for 1-2 mins until softened.

Add mushrooms and cook for 3 minutes.

Add rice and cook for a further minute or until rice is coated. Add Campbell’s Real Stock, 1/2 cup at a time, stirring continually, making sure all the liquid is absorbed before adding the next 1/2 cup. Continue until all the stock has been absorbed.

Serving suggestion

Step 2 Continue for about 20 minutes or until rice is tender and the risotto has a creamy texture.

Step 3 Remove from heat and stir through grated parmesan and chopped parsley.

Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.

CONSUMER NEWS

CONNECT WITH NATURE AND YOUR LOCAL COMMUNITY FOR NATIONAL TREE DAY

NATIONAL TREE DAY, PROUDLY SPONSORED BY TOYOTA AUSTRALIA, IS THIS YEAR CELEBRATING A QUARTER CENTURY OF HELPING AUSTRALIANS CONNECT WITH THEIR LOCAL COMMUNITY AND DO SOMETHING GOOD FOR THE ENVIRONMENT: PLANT A TREE! FOUNDED IN 1996 BY PLANET ARK, NATIONAL TREE DAY HAS GROWN INTO AUSTRALIA'S LARGEST COMMUNITY TREE PLANTING AND NATURE PROTECTION EVENT. We strive to see over one million new trees, shrubs and grasses planted each year, with National Tree Day acting as a call to action for all Australians to put their hands in the earth and give back to their community. On an annual basis about 300,000 people volunteer their time to engage in environmental activities that bring people into nature and teach both children and adults about the world around them.

After the disappointment of public planting events getting cancelled last year due to the

impact of COVID-19, we are looking forward to kicking off National Tree Day bigger and better than ever in 2021. All events will be COVID safe and comply with ongoing physical distancing rules.

We hope all Australians can join us on National Tree Day to venture outdoors, do something good for the environment, get to know your community and, most importantly, have fun! To volunteer at a tree-planting or register one of your own, visit treeday.planetark.org

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E L A S

SA L E

BUY ME FOR A CHANCE TO WIN A

$1,000

Full terms and conditions

GIFT CARD

available at www.ritch

NSW Authority Numb

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INTRODUCING

RAISED SLOW for a more succulent taste SPECIALTY BREED

NEW

Why Lilydale Raised Slow?

Naturally slower growing chicken for a more succulent texture and flavour

Australian grown

Raised without antibiotics

No added hormones or growth promotants

RECIPES

RECIPES

Winter Soul Foods Pesto Stuffed Chicken With Couscous Salad

Fibre Fest Penne with Mixed Greens & Basil Pesto RibollitaI Vanilla Layer Cake with Passionfruit Curd Strawberry Pie Passionfruit & White Chocolate Truffles Tooth Friendly Treats, Sesame Biscuits Tofu Gnocchi with Pesto and Blistered Tomatoes Caramel Violet Crumble Golden Snowballs

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PESTO STUFFED CHICKEN WITH COUSCOUS SALAD

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RECIPES

Prep Time: 25 mins

Cook Time: 1 hour 45 mins

Serves: 4

INGREDIENTS 1.8kg Lilydale Raised Slow whole chicken 2 tsp olive oil 50g pancetta, chopped 2 garlic cloves, crushed 4 sprigs thyme, leaves stripped 1 cup sourdough breadcrumbs 100g halloumi, grated 2 tbsp store-bought basil pesto Roasted lemon halves, garlic cloves, to serve (optional) Basil Butter 125g butter, at room temperature 2 tsp store-bought basil pesto Couscous Salad 1 ½ cups Israeli couscous 1 ½ cups boiling water ¼ cup store-bought pesto 300g truss cherry tomatoes Zest of 1 lemon

METHOD 1. Preheat oven to 160° (Fan Forced) or 180°C (Conventional).

2. Heat oil in a small frying pan on medium heat. Cook

pancetta, stirring for 5 mins or until browned. Add garlic and thyme and cook for 30 secs, until fragrant. Transfer to a bowl to cool. Add breadcrumbs, halloumi, and pesto and stir to combine.

3. Make Basil Butter. Mix together butter and pesto until smooth.

4. Remove chicken from packaging and pat dry inside and out with kitchen paper. Gently ease fingers under the breast skin to separate from chicken. Push Basil Butter under the skin, smoothing down as you go. Fill cavity with halloumi stuffing. Secure legs with twine.

5. Place chicken in a baking dish. Bake for 30 mins per 500g or until internal temperature reaches 75°C and juices run clear.

6. Make couscous salad. Place couscous and boiling water in a small saucepan. Cook on medium heat, partially covered for 5 mins. Remove from heat and stand for 5 mins, covered. Drain and rinse under cold water. Transfer to a serving bowl, add pesto and toss to combine.

7. Place truss tomatoes on a small tray and bake for 10 mins, until just beginning to soften. Add to couscous and serve topped with lemon zest.

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FIBRE FEST PENNE WITH MIXED GREENS & BASIL PESTO

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O

RECIPES

Prep Time: 10 mins

Cook Time: 15 mins

Serves: 2

INGREDIENTS San Remo Fibre Fest Penne 250g 1 tbsp olive oil 1 garlic clove, finely chopped 150g green beans, tops removed and sliced into 3cm lengths 4 asparagus spears, cut into 3 cm lengths 1/2 bunch broccolini, roughly chopped 300g baby spinach Salt and pepper, to taste Basil leaves, to garnish For the Pesto 2 cloves garlic 1/2 tsp salt 1/4 cup pine nuts 3 cups basil leaves 1/4 cup grated Parmesan 1/2 cup olive oil

METHOD 1. To make pesto, add garlic, salt, pine nuts and basil into

a food processor and pulse to form a rough paste. Add Parmesan and pulse to combine.

2. Place pesto into a small bowl and stir through olive oil.

Set aside.

3. Into a pot of boiling salted water, add the pasta and cook as per packet directions retaining a small cup of the pasta water.

4. Heat a large frypan over medium heat. Add olive oil and

garlic and cook for 1 minute.

5. Add green beans, asparagus and broccolini and cook until softened.

6. Add cooked pasta and spinach to pan and toss well to combine.

7. Season with salt and pepper, adding a splash of pasta cooking water to create a sauce.

8. Serve pasta topped with a spoonful of pesto and garnish of basil.

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RIBOLLITA

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RECIPES

Prep Time: 8 mins

Cook Time: 60 mins

Serves: 6

This is a heartwarming and nutritious soup. Cavolo nero is pretty much a given if you are adding greens to your ribollita, but curly kale and silverbeet (Swiss chard) are great alternatives. Some cooks add zucchini (courgette), diced prosciutto, leeks, thyme leaves, fennel seeds — and crushed dried chillies for the adults. We like to pour in a spoon of lemon oil at the last minute to brighten up the flavours.

INGREDIENTS 2 tablespoons olive oil, plus extra to serve 2 brown onions, roughly chopped 3 carrots, roughly chopped 2 garlic cloves, finely chopped (just a tiny amount for babies) 3 celery stalks, roughly chopped 2 large tomatoes, roughly chopped 400 g (14 oz) tinned cannellini beans, rinsed and drained 1 litre (34 fl oz/4 cups) quality vegetable stock (preferably preservative and additive free) 2 bay leaves (fresh or dried) 4 large handfuls of cavolo nero (or curly kale or silverbeet/Swiss chard), roughly chopped sea salt (omit for babies) freshly ground black pepper (just a tiny amount for babies) lemon-infused oil (eg infused macadamia or olive oil) or grated lemon zest, to serve (optional) sliced ciabatta or similar bread, to serve grated parmesan, to serve (use ricotta for babies)

METHOD 1. Place a medium—large saucepan over medium—low heat and add the olive oil.

Toss in the onion, carrot, garlic and celery and leave to cook, stirring occasionally, for 6—8 minutes, until the vegetables are softened.

2.

Add the tomatoes and their juices, the beans, vegetable stock and bay leaves.

Simmer for about 30 minutes to bring the ingredients together.

3. Add the cavolo nero and stir well. Continue to simmer for 15—20 minutes until the greens are wilted. Transfer to serving bowls and season with salt and pepper. Add a drizzle of lemon-infused oil or a sprinkle of lemon zest, if desired, and serve with the bread and grated parmesan on the side.

4. Store in an airtight container in the refrigerator for up to 2 days, or freeze for up to 3 months.

• FOR YOUNGER BABIES tear some bread into pieces and use a hand-held blender to purée the combined soup, bread and ricotta to a smooth consistency. Allow to cool before serving.

• FOR OLDER BABIES tear some bread into pieces and add it to the soup to soften, before briefly blitzing with a hand-held blender to a lumpy consistency. Allow to cool before serving.

• FOR TODDLERS serve as for adults, but allow to cool before serving.

Recipe from We Can All Eat That by Pam Brook, published by Hardie Grant Books, RRP $39.99. Available in stores nationally.

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VANILLA LAYER CAKE WITH PASSIONFRUIT CURD

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RECIPES

Prep Time: 1 hour

Cook Time: 50 mins

Serves: 8-10

INGREDIENTS

METHOD

500ml (2 cups) thickened cream 2 tbsp icing sugar mixture 2 tsp vanilla extract Toasted coconut chips, to decorate

Passionfruit Curd 1. To make curd, whisk yolks, sugar and cornflour in a medium saucepan until combined. Whisk in juice, passionfruit pulp and water. Whisk constantly over a medium heat until boiling and thickened. Remove from heat. Whisk in Fairy Margarine, until thick and glossy.

Transfer to a bowl. Cover surface with plastic wrap. Refrigerate until cold.

Passionfruit Curd 3 egg yolks 110g (½ cup) caster sugar 1 tbsp cornflour 80ml (1/3 cup) lemon juice 80ml (1/3 cup) fresh passionfruit pulp 80ml (1/3 cup) water 50g Fairy Margarine, chopped

Vanilla Cake 1. Preheat oven 180°C/ 160°C (fan forced) and grease a 20cm round cake pan.

Line base and side with baking paper, extending paper 2cm above pan edges.

2. Beat Fairy Margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage.

3. Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top.

4. Cook 45-50 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.

Vanilla Cake 125g (1/2 block) Fairy margarine, chopped, at room temperature 165g (¾ cup) caster sugar 2 tsp vanilla extract 2 eggs, at room temperature 125ml (½ cup) milk 200g (1 1/3 cups) self-raising flour

TO ASSEMBLE 1. Beat cream, sugar and vanilla in a, clean

bowl of electric mixer until soft peaks form.

2. Split cake in half horizontally. Spread base of cake with half the cream then spoon over ½ cup of the passionfruit curd.

Sandwich with remaining cake. Repeat with remaining cream and curd.

3. Sprinkle with toasted coconut chips. Serve with remaining passionfruit curd

TIPS • You will need approx. 6 passionfruit for this recipe. Curd will last for up to one week in the fridge.

• Makes 1½ cups of passionfruit curd.

PAG E 4 9

MARY MACK’S INSTANT BATTER, AUSTR Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged.

Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary Mack’s Instant Batter was unique, and were approached from a local supermarket to package a retail product in small amounts.

Since these early days the demand has increased considerably and now the product which is sold under the registered Trade Mark of

PAG E 5 0

RALIA'S FAVOURITE BATTER “Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries.

Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets.

Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade.

Mary supplies the base ingredients and continues to manufacture for the local North Queensland market.

Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back.

Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.

PAG E 5 1

RECIPES

STRAWBERRY PIE Prep Time: 25 mins plus cooling

INGREDIENTS Base 3 sheets of short crust pastry, defrosted 1 large egg, lightly beaten Filling 4 x 250g punnets Victorian Strawberries, washed and hulled 3/4 cup caster sugar Zest of 1 lemon 1 vanilla bean, slice lengthways & scrape out seed paste 3/4 cup of water 3 tbsp corn flour, mixed with the water 1 tbsp icing sugar, for dusting Rice, lentils or pastry weights for blind baking

PAG E 5 2

Cook Time: 45 min

Serves: 8-10

METHOD 1. Preheat oven to 180°C and line a greased 24cm pie dish with 2 sheets

of pastry, making sure the pastry is pushed down into the corners.

You will have to cut and join the pastry to fill in the gaps. Trim off excess pastry with a knife and use the remaining pastry to line the top of the rim, then with thumb and index finger pinch around the edge to form a crimped effect.

2. Blind bake - line the base with baking paper and fill with rice, lentils or pastry weights. Bake for 15 minutes then remove the paper and weights. Brush the base of the pie shell with the lightly beaten egg and bake for a further 10 minutes to crisp the pastry.

3. In a small saucepan mash 1 punnet of the strawberries and add caster sugar. Stir over a medium heat until strawberry pulp begins to bubble and sugar dissolves.

4. Add the lemon zest, vanilla seed paste and the cornflour mixture.

Stir continually until the liquid begins to bubble rapidly. Let boil for 1 minute until it forms a very thick custard consistency. Set aside to cool.

5. Cut the remaining 3 punnets of strawberries in half lengthways and place in a large bowl. When the sauce has cooled, gently fold through the fresh strawberries.

6. Pile the strawberry filling into the pie shell. Slice the remaining pastry sheet into 1.5cm strips. Brush the outside rim of the pie shell with egg wash and create the lattice top by weaving the strips of pastry and pressing the ends into the pie edge. Brush the pastry with the remaining egg wash and bake for 15-20 minutes until the lattice top is cooked through.

7. Let cool for 30 minutes before serving dusted in icing sugar and with scoops of vanilla ice cream.

RECIPES

PASSIONFRUIT & WHITE CHOCOLATE TRUFFLES Prep Time: 10 minutes, plus refrigeration Makes: 20-25 truffles

INGREDIENTS 200 g good quality white chocolate 1/4 cup pure cream (60 ml) 1/4 cup passionfruit pulp, including seeds (3 – 4 fresh passionfruit) 1/2 tsp vanilla paste or extract pinch sea salt 200 g shortbread biscuits, crushed To decorate 100 g white chocolate, extra toasted flaked almonds, lightly crushed toasted shredded coconut

Credit: Australian Passionfruit www.aussiepassionfruit.com.au PAG E 5 4

METHOD 1. Finely chop 200g white chocolate. Warm cream in a heavy-based saucepan until it just starts to boil.

2. Remove cream from heat, add chopped chocolate

and stir once. Allow cream and chocolate to sit for one minute, then stir until all the chocolate has melted.

3. Add passionfruit pulp, vanilla, salt, and crushed shortbread biscuits to pan with the chocolate. Stir well, then scrape warm mixture into a shallow dish and refrigerate for 3 – 4 hours until firm.

4. Scoop the passionfruit chocolate onto a baking paper lined tray. Use clean hands to roll into balls. Refrigerate the formed truffles for 1 hour.

5. Melt extra white chocolate (in the microwave or in a bowl set over a pan of simmering water) and drizzle over the cold truffles. Sprinkle with toasted almonds and coconut before the chocolate sets. Store truffles in a covered container in the refrigerator for up five days, serve at room temperature.

RECIPES

TOOTH FRIENDLY TREATS SESAME BISCUIT Prep Time: 10 minutes, plus refrigeration Makes: 20-25 truffles

INGREDIENTS 30g of semolina 60g of sesame seeds 30g of plain flour 40g of xylitol 1 egg 30g of olive oil 15g of slivered almonds 10g of chia seeds 3 drops of vanilla essence

METHOD 1. Heat the oven to 150 degrees Celsius (fan forced).

2. Combine all the ingredients in a bowl and mix with a

hand mixer.

3. Place greaseproof baking paper on an oven tray.

4. Brush a thin layer of olive oil on the baking paper, just enough to line the tray. Soak up the additional olive oil with paper towel.

5. Pour the mixture onto the baking tray and spread it gently with a spatula to make it an even layer approximately 3mm in thickness.

6. Bake in the oven for 25 minutes.

7. Once baked, let the mixture cool for about 15 minutes then cut into square biscuits.

Recipe courtesy ADA Tooth friendly treats Cookbook PAG E 5 6

TOFU GNOCCHI WITH PESTO AND BLISTERED TOMATOE

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RECIPES

ES

Serves: 3

Forget everything you know about making gnocchi – this recipe is easy! Unlike traditional potato gnocchi, there’s no need to pre-cook anything. In next to no time you’ll have soft little pillows of proteinenriched deliciousness.

INGREDIENTS

METHOD

Lemon and basil pesto 3/4 cup firmly packed basil leaves 2 tablespoons olive oil 2 tablespoons pine nuts 2 teaspoons lemon juice 1 small clove garlic, minced 2 teaspoons nutritional yeast generous pinch each of salt and cracked black pepper

For the pesto 1. Add all the ingredients to a food processor and blend until well combined but not completely smooth – leave a few small chunks for texture. You might need to scrape down the sides of the processor halfway through.

Blistered tomatoes 200 g cherry tomatoes 1 tablespoon balsamic vinegar 1/2 tablespoon olive oil pinch each of salt and cracked black pepper Tofu gnocchi 300 g silken tofu 1 cup plain flour, plus more for dusting 1 teaspoon arrowroot (tapioca flour) or cornflour 1/2 teaspoon salt 1/2 cup nutritional yeast pinch of white pepper To serve 3 teaspoons pine nuts, toasted balsamic vinegar (optional)

For the tomatoes 1. Preheat the oven to 180°C. 2. Place all the ingredients into a small baking dish and toss to combine.

Bake while preparing the gnocchi, until the tomatoes are starting to blister (about 15 minutes), stirring halfway through. Remove from the oven and set aside until ready to serve.

For the gnocchi 1. Fill a large pot with water and bring to the boil on the stove.

2. Put all ingredients in a large bowl. Mash the tofu into the dry ingredients with a fork. Dust your hands with flour and then combine and press the mixture together to form a dough. The consistency should be very soft and a bit sticky (the softer the dough, the fluffier the gnocchi will be). Add some extra flour if it is too sticky to handle, and add a teaspoon of water at a time if it is too dry.

3. On a surface lightly dusted with flour, form the dough into a disc shape about 15 cm in diameter. Cut the disc into 8 wedges, dusting the blade of the knife with flour to prevent sticking. Roll each wedge into a long log shape, about 1.5 cm thick, and then cut into 3 cm lengths. Set gnocchi aside.

4. Add a generous pinch of salt to the pot of boiling water. Drop in the gnocchi, and once they’re all in, stir the water once to prevent them sticking. Wait until the gnocchi rise to the surface (about 3 minutes).

As each gnocchi starts rising to the top, remove it with a slotted spoon straight away. Drain any excess water from the gnocchi.

TO SERVE 1. Mix the cooked gnocchi with the pesto. Spoon onto serving plates and top with the blistered tomatoes and pine nuts. If there’s any marinade left over from the roasted tomatoes, drizzle it over the top of the gnocchi, or alternatively drizzle with balsamic vinegar.

NOTES

This is an extract from Kindness Community Vegan Cookbook by Edgar’s Mission (Affirm Press, $35).

Photography by Julie Renouf.

The gnocchi is best eaten immediately after boiling as it will become firmer on standing. However, you can prepare the gnocchi ahead of time. Follow the process up until you’ve formed the log shape, then wrap each log separately in plastic wrap and store in an airtight container in the fridge for up to 2 days before cutting up and boiling.

The gnocchi can also be served with any of your favourite pasta sauces, or with a store-bought pesto.

PAG E 5 9

CARAMEL VIOLET CRUMBLE GOLDEN SNOWBALLS

RECIPES

Prep Time: 20 minutes + 30 minutes chilling time

Makes: approximately 15 balls

INGREDIENTS 1 packet Caramel Violet Crumble (170 grams) 1 x 250gram packet of plain biscuits (such as scotch finger or milk arrowroot) 80 grams desiccated coconut (plus an additional cup rolling the balls in 1 x 395 gram tin condensed milk

METHOD 1. Crush the biscuits and the violet crumble into semi-fine

crumbs and place into a mixing bowl along with the coconut and condensed milk.

2. Wearing some disposable gloves, mix the ingredients together well until everything is well incorporated.

3. Pinch a small amount of the mixture and roll into a ball, then roll through the extra coconut.

4. Repeat this process with the remaining mixture and place the balls on a plate. Chill in the fridge for 30 mins to firm up slightly.

WANT MORE RECIPES? CLICK HERE

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You’ve heard about hemp seed, but are still a little hesitant to try it because it comes from the cannabis plant. The question keeps floating around in your mind….is hemp seed safe to eat? Although hemp seed was legalised for human consumption in Australia back in 2017, a lot of people still have concerns about it. The main concern is whether or not it will cause a positive reading in a drug test. Other concerns are whether it will cause a ‘high’ or if it is safe to give to children or consume while pregnant or breastfeeding.

flavour, they are one of the best sources of healthy fats and plant-based protein on offer today.

Gluten-free and vegan friendly, raw hemp hearts also provide a great source of vitamin E, phosphorus, potassium, sodium, magnesium, sulfur, calcium, iron and zinc.

HEMP SEED OIL Hemp seed oil is considered the most balanced oil for meeting our dietary needs. Many The fact is, hemp is safe and can be eaten by people are turning to hemp seed oil to help virtually anyone. It is safe for children, adults, with symptoms of inflammatory ailments like pregnant and breastfeeding women, infants, arthritis. The excellent omega 3 to omega 6 even animals. Additionally, those unable to tolerate nuts, gluten, lactose, and soy can safely balance in hemp seed oil can help with a range of conditions, including mental health problems consume hemp. What's more, hemp seeds are like anxiety. a nutritional powerhouse and their omega and amino acid profile alone make them a MUST Hemp oil has a pleasant, nutty taste and tastes HAVE in your daily diet. great drizzled on salads or pasta dishes. Can The high quality hemp foods Vasse Valley Hemp Farm are free from additives, preservatives, gluten, added sugar, dairy and animal products.

With a young family to feed the Vasse Valley team are passionate about producing guilt-free flavour the whole family can enjoy.

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also be taken by the spoonful as a supplement or rubbed directly onto the skin ROASTED HEMP SEED DUKKAH Winner of multiple awards and featuring our Roasted Hemp Seed Crumble we guarantee you will love our Roasted Hemp Seed Dukkah.

Packed with the goodness of almonds and hemp seeds and with a subtle after-hit of chilli this dukkah offers a healthy way to add guiltfree flavour with flare to savoury dishes. NOT just for cheese platters!

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Throw out all the seasonings in your pantry that have strange names and numbers for ingredients, this is ALL you’ll need!

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PAG E 70

AUSSIE PETS

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

APPETITE LOSS, IS THAT A PROBLEM OR NOT?

WHEN PETS ARE HAPPY AND IN GOOD HEALTH, THEY SHOULD HAVE A HEALTHY APPETITE. If your pet is suddenly off its food then there is generally a reason, do not just think “oh they must not be hungry” as that not the normal behaviour of a healthy pet, loss of appetite is the first sign your pet may have a health problem.

It is essential you investigate possible causes immediately. »

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AUSSIE PETS

BELOW ARE SOME CAUSES FOR LOSS OF APPETITE: PAIN If you pet has any sort of pain it generally will lose its appetite, it can be internal or dental so a vet visit is a must.

You may see you dog or cat eating grass from time to time, they do this when they have an upset tummy and it can cause vomiting, but this is usually a very short-term illness, usually passes with 24 hours and then your pet should be back to normal.

If you pet eats grass two or three days in a row its self-medicating is not working, and they will need a vet visit.

CHANGE OF FOOD You may need to change their diet if you vet recommends it for health reasons, but that does not mean your pet will like the change, and if they do not eat it then look for another alternative rather than thinking they will eat it if they are hungry enough.

Pets can be fussy, but just like us they will foods they like and do not like. Mealtimes are often a highlight of the day so If they do not like the food but are forced to eat it you may be robbing your pet of one its main pleasures.

Treats, if have introduced a new treat and your pet loves it but is not eating dinner the treat may be causing an upset tummy or filling your pet if they have had it near dinner time.

PA G E 74

STRESS AND ANXIETY Have you moved, got another pet, had a baby, had any sort of significant change? Well, this may be causing your pet stress or anxiety which can put them off their food.

So be aware of changes and try to give the pet extra reassurance and attention during any transition.

Importantly if your pet does not get back into a feeding routine quickly then there may be another cause so be vigilant.

OLD AGE As pets age their tastes and food requirements may change. An older pet may be slowing down and not exercising as often so will need to eat less. Older pets may also have less teeth to chew with so they may go off chewing toys, bones, and dry foods. You may think they are off their food, but they may only need a change.

Older pets are more likely to need medication, so this may also be a cause of any lost appetite.

AS ALWAYS SEE YOUR VET IF YOU NOTICE ANY CHANGE IN YOUR PETS EATING HABITS

CONSUMER NEWS

PARENTS THE DRIVING FORCE BEHIND A NEW WEET-BIX FOR LITTLE KIDS

SANITARIUM HEALTH FOOD COMPANY HAS LAUNCHED A DEDICATED BREAKFAST CEREAL FOR CHILDREN AGED 1-5 YEARS. Following two years of development, input from 1200 parents and reviews from 145 dietitians to inform its creation. The result is Weet-Bix Little Kids Essentials – a uniquely formulated breakfast cereal recommended by nine out of 10 kids dietitians.

Sanitarium canvassed 1200 new parents to better understand their biggest concerns about their child’s diet and overall health. Their input helped build an ideal breakfast cereal for toddlers and pre-schoolers, right down to the nutrients that mattered to parents including fibre, calcium and iron .

Accredited Practising Dietitian and Nutrition Science Manager at Sanitarium Health Food Company, Chris Cashman said it was clear parents were looking for a breakfast cereal with nutritional goodness to tick all the boxes.

“Parents know the first few years of their child’s life are crucial but it’s not always easy to get little kids to eat healthy foods, especially when they are tired, teething or fussy. In fact, 87% PAG E 76

of parents told us they just wanted healthy food for their child that they’ll be happy to eat and gives them what they need - that was our challenge,” said Mr Cashman. “By starting with Weet-Bix, we knew we had a cereal that parents trusted and little kids happily ate two big wins. We then tailored the cereal to optimally deliver the nutrition little ones need by increasing the variety of wholegrains and adding calcium, zinc, and vitamin B6 to the vitamins and minerals already in Weet-Bix. “As a result, Weet-Bix Little Kids Essentials is high in fibre and delivers nine essential vitamins and minerals to support young children in meeting growth and development milestones, as well as providing support for strong immune defences and happy tummies, when eaten as part of a balanced diet.

Weet-Bix Little Kids Essentials is made from 97% Australian wholegrains (wheat, rye and sorghum), is high in iron, low in sugar and has no added salt.

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CREATE EASY MEALS

20 mins

STEPS

QUICK AND EASY

CREAMY CHICKEN AND RICE

BUTTER CHICKEN

SERVE WITH STEAMED GREEN BEANS

PREPARATION TIME

10 MINUTES

COOK TIME

10 MINUTES

SERVES

4

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MAKE DELICIOUS CREAMY CHICKEN & RICE

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ON THE TABLE WITHIN COOK TIME 30 MINUTES SERVES

PREPARATION TIME

10 MINUTES

20 MINUTES

4

INGREDIENTS

METHOD

INGREDIENTS

METHOD

• 1 tbsp olive oil

1. Heat oil in a large frying pan. Cook chicken until golden.

Set aside. Cook leek in same pan for 2-3 mins until softened.

• 1 kg Chicken thigh fillets, sliced

1. In a medium bowl combine chicken and tandoori paste until well coated. Set aside.

• 1/3 cup tandoori paste

2. Return chicken to the pan add Campbell’s Condensed Cream of Chicken Soup and cream, stirring until combined. Season to taste.

• 1 tbsp oil

2. Heat the oil in a large saucepan. Add onion and garlic and cook for 1 minute.

• 750 gm chicken thigh fillets, chopped • 1 leek halved and sliced • 420g can Campbell’s Condensed Cream of Chicken Soup

3. Serve with green beans and rice.

• ½ cup thickened cream

TIP Add a little water to sauce if it is too thick.

• 1 onion, diced • 2 cloves garlic crushed

3. Add marinated chicken and cook until starting to change colour approx. 5-10 minutes.

• 1 x 420g can Campbell’s Condensed Tomato Soup

4. Add garam masala and Campbell’s Condensed Tomato Soup. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked through.

Stir through cream until heated through.

• 300ml thickened cream

5. Serve with steamed rice.

• 1 ½ tsps garam masala

6. Garnish with toasted almond flakes.

Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.