EASY TO USE
TASTY SUPERFOOD BOOSTERS
We created Mavella to help other mums like us, these superfoods boosters are packed full of nutrition with no hidden nasties, that taste amazing.
Concentrated nutrition, Vibrant colours, Intense flavour,
All Natural, All Goodness.
ingredients, not a lot of sugar™ all natural high protein
NEXT TIME YOU SEE A NEW AUSTRALIAN MADE PRODUCT IN THE SUPERMARKET OR BUY AUSTRALIAN MAGAZINE, GIVE IT A GO!
We all love new stuff, new clothes, a new car, new anything, but that is not always the case with food. For a range of reasons consumers seem to be wary of new food products, understandable as we know what we like, why take the risk on the new product, brand, or flavour.
Here at Buy Australian Magazine we include plenty of fantastic new products in every issue and we urge you to give these products a go. By trying new products will not just adding some excitement to your shopping experience you are also helping Australian product producers and creating Aussie jobs. Remember, if you swap just two products from foreign made to Australian made you are helping to save 10,000 Aussie jobs. Another unseen benefit of trying new product is the economic benefit delivered via the wheel of development, new & better, new & better, new & better, the
evolution of products pushes the economy forward, and improves the quality of products. So next time you see a NEW Australian made product in the supermarket or Buy Australian magazine see if you can “Give it a go” you will feel good about supporting a business and a job or two, and it just might be the great change. If you have Given a new Aussie made product a go and it has been a great change jump onto our Facebook page with a few words, we would love to hear it and it may encourage others to “GIVE IT A GO”
THERE IS NO SUBSTITUTE.
Introducing Tamar Valley Dairy’s The Creamery new limited edition flavour Spiced Apple Caramel. Crafted with The Creamery’s delicious gourmet Greek Style yoghurt along with apples, a warm spicy note of cinnamon and stirring of sweet caramel. This comes in a 170g pack for yourself or a 700g tub to enjoy with others.
For over 120 years, the Bega brand has been synonymous with quality Australian dairy and now Bega Cream Cheese has arrived – Australia’s Cream Cheese.
Made with fresh milk and cream sourced from local Australian farms, Bega Cream Cheese is Proudly Australian made and owned, being produced at Bega’s iconic Port Melbourne and Strathmerton sites.
Deliciously smooth and creamy with no artificial colours, flavours or preservatives, we hope that you feel proud to reach for a pack of Bega Cream Cheese to use in your favourite recipes.
Peters NEW Hokey Pokey Drumsticks are now available Toffee flavour with butterscotch pieces and swirling toffee sauce.
The Peters Hokey Pokey Drumstick is one of the products that partners with Clean Up Australia, so every Hokey Pokey bought supports their efforts to clean up Aussie beaches.
Kit Kat has a couple of new flavours, Kit Kat Smooth Hazelnut, filled with fudge like Hazelnut praline and Kit Kat Mint Cookies and Cream, filled with creamy mint and crunchy chewy pieces.
OAK and Streets have again teamed up to produce Oak Splice. An Aussie favourite for more than 50 years thanks to its signature stellar line-up of rich, creamy and authentic flavours – OAK really hits the spot when you’re hungrythirsty.
Active Plus is a nutrient enriched pasta and with added B1, B6, Folate and 3 x more fibre* than regular pasta, with the same great taste!
Active Plus is proudly made with Australian durum wheat semolina right here in Australia!
Active Plus is available in Spaghetti and Penne. Available at Coles.
Bundaberg Distilling Company has announced the launch of its new Bundaberg Alcoholic Low Sugar Ginger Beer.
Bundaberg’s Low Sugar Alcoholic Ginger Beer is craft-brewed over 3 days with real ginger just like the original Bundaberg Alcoholic Ginger Beer but contains 75 per cent less sugar.
www.tablelandsspreads.com.au www.peerlessfoods.com.au
Natural antiperspirant range, made with a prebiotic formula that is gentle on the skin, supporting the skin's flora balance, absorbing wetness and neutralising odour.
Available Woolworths, Coles and Priceline.
Bulla and Chupa Chup have come together to create the Chupa Chup flavoured icypole sticks.
The party pack contains 30 sticks, flavours include Watermelon, Strawberry and Cola.
“A soft drink that’s actually good for you” well that’s what the team at Alive say. Each can includes 3 billion live prebiotics which is great for gut health.
Zero sugar, great taste, great range of flavours.
There is a new flavour in town with Big Boss Banana! The iconic Big Boss candy stick now comes in a delicious banana flavour that will make you go BOOM! Available in a 125g pack
McCain and vegemite have joined forces to create the McCain Lil Pizzas. Perfect for the after school snack or weekend lunch. Each pack contains 4 Cheesy Vegemite lil pizzas. Made right here in Australia.
Oak Choc Malt Flavour
Epic Nutri-Grain Malty Crunch meets Oak Choc Milk inspired flavour.
• Source of protein
• Source of fibre
• Good source of Iron & B Vitamins
• 4 Health Star Rating
Take a bite out of this iconic collaboration between Allen's and Peter's Frosty Fruits - bursting with fruity and tropical flavours and Drumstick, you may remember these products being available back in 2018, they were a big hit so Allens and Peters have decided to “by popular demand” so to speak, bring back these favoutites.
Did you know? That almost 3 out of 5 kids don’t eat enough vegetables?
As parents, we know how important it is to support your family’s health, especially at a young age. But when you’ve got fussy eaters, that’s easier said than done.
At Mavella, we work hard to blend good nutrition with the flavours that families know and love.
Available online www.mavella.com.au or in Coles Supermarkets –Health Food Isle.
Two of Australia’s leading taste makers have partnered on a Limited Edition Moscato flavour. Messina are as passionate about making gelato as we are about making wine. Strawberries and Cream is one of Messinas best selling gelatos and Moscato is Brown Brothers best selling wine. This Limited Edition Moscato Strawberries & Cream combines Australia’s favourite light and refreshing Moscato with a hint of strawberry jam and vanilla cream. Serve well chilled and enjoy!
Kez’s Kitchen is dedicated to crafting gluten free snacks we can all enjoy. These Double Choc Slammers are a decadent combination of melt in your mouth chocolate biscuits, luscious chocolate cream, then covered in smooth milk choc. Find them in the health food aisle at your local supermarket.
Oh, my goodness they’re chocolate, with half the sugar compared to other leading chocolate confectionery products. We’ve kept it light; taking the crispy, natural goodness of seeds and grains, like quinoa, buckwheat, soy and rice crisps and smother the in smooth, creamy chocolate. Get ready to snack like you mean it!
Menz has revealed a new addition to its popular JeliChocs range with the launch of creamy, milky Choccy Milk Bottles. Available exclusively at Coles.
Joining the Choccy Snakes and Choccy Froggys family, the classic milk bottle lolly consumers love has been reimagined with a delectable choccy coating. Available exclusively at Coles.
If you’re looking for a luxurious treat that ticks the boxes, it’s time to try Organic Times Organic Chocolate Strawberries. Delicious Australian freeze-dried strawberries expertly coated in the finest milk, dark, white and matcha white chocolate. Certified organic, fair trade and made without GMOs and palm oil, right here in Australia.
For the full range of organic chocolates and more, check out www.organictimes.com.au
THIS YEARS UNUSUAL WEATHER EVENTS HAS NOW CAUSED A HUGE PROBLEM FOR AUSTRALIA’S PINEAPPLE GROWERS.
Pineapple growers plant their crop’s so they ripen at different times of the year, giving them a consistent annual crop. The recent rains and weather events have stressed the crops, and once a crop is stressed it ripens. Future crops that were due to be ready in 3, 6, 8, 12 months have ripened now, but these future crops are undersize for the retail market, so the growers must rely on selling their undersize pineapples for juicing, but with so many pineapples falling into this category that may not be possible.
SO, WHAT DOES THAT MEAN FOR GROWERS?
This means many Growers will have limited or no income from their future crops, this could impact them for 12 months or more. This is a huge blow for growers and the QLD economy as 95+% of all Pineapples are grown in QLD.
SO WHAT DOES THAT MEAN FOR YOU AND OTHER CONSUMERS?
As it takes 12-18 months to grow a Pineapple this means in the following six to eight months you may not see many or any Pineapples available for sale.
WHAT CAN WE DO TO HELP?
You may see a few extra Pineapples available for sale in your supermarket, so if you include a Pineapple in your grocery shopping, so as many ripe Pineapples are sold now then growers can at least earn the income from the current crops.
DELICIOUSLY SWEET AND TANGY KANZI® APPLES WILL BE IN SEASON FROM MARCH 2023, WITH MORE THAN 30 MILLION JUICY KANZI APPLES EXPECTED TO KEEP AUSSIES CRUNCHING WELL INTO NEXT SUMMER.
Despite a tough season for Aussie growers in many parts of the country, there's a beautiful crop of premium Kanzi apples ready for hand-picking. “Even though the weather’s been against us, we’ve had good pollination and an abundance of Kanzi apples on the trees. It’s a huge relief,” says second generation Batlow apple grower Ian Cathels. Having grown Kanzi apples for 14 years, Ian’s favorite way to eat Kanzi is straight from the tree as a snack or a slice of his wife’s Kanzi apple pie with a big dollop of ice-cream. »
HERE ARE OUR TOP TIPS FOR MAKING THE MOST OF THEIR JUICY CRUNCH THIS YEAR:
The flesh of a Kanzi apple naturally stays white for longer, so you can slice and dice to your heart’s content without worrying about browning. With their vibrant white flesh and beautiful two-toned red and yellow skin, they’re the perfect choice to decorate your Ploughman’s boards, grazing platters, chop into salads or slice up for snacks.
Kanzi apples are naturally low GI, low in fat, a source of fibre and rich in vitamin C. Just one Kanzi apple will provide almost half your recommended daily intake of vitamin C – good for immunity, mood and fighting fatigue.
When cooking veggies add slices of Kanzi apples for extra sweetness. Kanzi apples pair perfectly with cauliflower, broccoli, onions, leek and fennel.
The flesh of a Kanzi apple naturally stays white for longer, so you can slice and dice to your heart’s content without worrying about browning.
The pretty two-tone skin of a Kanzi apple makes it a delicious garnish for an alcoholic tipple.
TIP: Slice Kanzi apples horizontally for a centre star pattern or slice vertically for a cute apple shape. You can use a toothpick to help balance a slice on top of a glass.
Kanzi apples stay fresh for longer. If you keep your Kanzi apples in the fridge, they’ll keep their juicy crunch for up to two months. They’re the perfect apple to stock up on, so you can always have a healthy snack or lunchbox filler on hand, without worrying about food waste.
NATURALLY SWEET – The delicious sweet and tangy flavour of Kanzi apples makes them perfect for sweet treats and baking, as unlike other tart varieties of apple there's less need for added sugar. Whether it’s muffins, tarts, pies or cakes, they’ll add a delicious depth of flavour to your next dessert.
For a new twist on the classic crumble give Hasselback Kanzi Apples with Oat Crumble a go.
Serves: 1
“Sweet, tangy KANZI® apples are a match made in heaven for earthy hazelnuts. Add a touch of honey and warm cinnamon and this tastes like a breakfast treat!” – Marie Duong, Eats with Marie
2 slices sourdough bread
1-2 tbsp hazelnut butter
1 KANZI® apple, thinly sliced
1 tbsp honey
1 tbsp hazelnuts, roughly chopped
1⁄2 tsp cinnamon
1. Toast slices of bread in a toaster, then spread generously with hazelnut butter.
2. Add a layer of KANZI® apple slices and drizzle with honey. Sprinkle with chopped hazelnuts and cinnamon. Serve immediately.
• Almond butter and chopped almonds also taste delicious with KANZI® apples if you cannot find hazelnut butter.
• The flesh of a KANZI® is naturally slow to oxidise and stays white for longer than other apple varieties, making them the perfect choice of apple to slice up on toast.
YOU MAY HAVE HEARD OF THE GREAT POTATO FAMINE IN IRELAND IN THE 1800’S AND HAD A CHUCKLE, AS SURELY POTATOES JUST POP OUT OF THE GROUND BY THE MILLIONS AND BASICALLY GROW THEMSELVES, WELL THAT’S WHAT I THOUGHT.
Well stop chuckling because it’s happening right here in Australia, a unique weather pattern has seen floods devastate much of Australia’s potato growing regions causing failed or reduced crops.
As you may be aware we do also import a lot of potato products but many of the overseas growing regions have been hit by drought so they too have limited stock.
Another issue is that the quality of Australian potatoes is very high, when you open your frozen chips to put them in the oven you will find nice wedges with no discoloration or yucky bits, same when you buy them fresh, loose
or in bags. This means that crops that may be smaller in size and with slight damage are still not making their way to the supermarket shelves and processing plants have less product to work with.
Australia’s eat a lot of potatoes so the demand is very high, some supermarkets have to apply potato limits, as have some fish and chip shops. So how long will it take for the industry to recover and stocks return to normal, well that depends on the weather. Last year’s floods were unprecedented so you would expect things to be back to normal within the next six months or so
EVER SINCE THE PASSING OF QUEEN ELIZABETH II LAST YEAR, SPECULATION AND OPINION HAS BEEN RIFE ABOUT WHO WILL REPLACE THE QUEEN ON THE $5 NOTE. Have your say, click
Who will replace the Queen on the $5 note. Public opinion early on was split along generational lines, as the older generation heavily favoured King Charles III gracing the banknote, whilst the younger generations favoured Australian representation, but were split on who should feature.
In the months after, the Reserve Bank of Australia engaged in consultation with the Federal Government to determine who would feature on the $5 note and it was decided on February 2nd that the new banknote will feature “a new design that honours the culture and history of First Australians” to replace the portrait of the Queen, whilst Parliament House will remain on the back of the note.
This won’t be the first time that the $5 note has changed, nor will it be the first time it would cause controversy.
The first $5 note, was the paper version note which was introduced in 1967. It featured botanist Joseph Banks on the front and philanthropist Caroline Chisholm on the back. Over the next 25 years, the note existed in circulation whilst in the background, the RBA and CSIRO were developing the world’s first polymer banknotes. After an introduction of
bicentenary, the RBA announced that a polymer $5 note would be introduced in 1992. The initial prototype featured the Queen on the front and Uluru on the back, however in the final design, Uluru was replaced by Parliament House.
Complaints about the $5 note being difficult to distinguish from the $10 note, saw the RBA recolour the $5 note to a brighter purple-pink note. In 2001, we saw the introduction of a commemorative $5 for the Centenary of Federation featuring Henry Parkes and Catherine Helen Spence and then in 2016, the introduction of the more-secure Next Generation Banknote. »
Moving to present day, a new banknote will take a few years before releasing due to vast consultation needing to be done, followed by development, testing, prototyping and mass production before distribution. The current series of banknotes took nearly a decade of development, so don’t expect anything soon.
Personally, I am in favour of the RBA’s decision and would like to see a First Nations woman on the note, given that we have Ngarrindjeri man, David Unaipon on the $50. Kaurna/ Ngadjuri woman Gladys Elphick is my first choice, given her role for the active advancement of Aboriginal women, especially in the 1967 Referendum.
WHATEVER THE DESIGN MAY IT BE, I AM HOPEFUL IT WILL END UP BEING A BANKNOTE THAT ALL AUSTRALIANS WILL APPRECIATE.
There has been a lot of talk in the media recently about the ‘gut microbiome’ and its effects on our health, so how does this all work? Well, it’s common knowledge now that eating a healthy diet has incredible physical health benefits, but did you know that there is increasing evidence to suggest there is also a link between what we eat and our mental health? There is no doubt that when you eat well, you feel well, and studies are proving that there is a direct link between our gut and our brain and they call this the ‘gut-brain connection’.
Until we are born, we live in a sterile environment in the womb, however when we enter the world we are exposed to 1000’s of bacteria, some are beneficial, especially those from the mother during a vaginal birth and when breastfeeding, but others may be harmful, such as those that lurk around the hospital environment. By the age of 2-5 years, we develop our full gut microbiome, which is made up of trillions of microorganisms and bacteria that are crucial for digesting the foods we eat, activating our metabolism, and for absorbing nutrients. A healthy gut is made up of a diverse range of bacteria as each type can have different roles and functions. It is important to eat a range of plant-based foods such as fruits, vegetables and wholegrains to assist with this. Many people don’t realise that our gut is like a second brain. In fact, it has up to five times more neural connections than our actual brain! Therefore, everything we eat affects our gut, which has a direct link to our brain, and therefore can change the way we think, feel and act.
Plus our gut also hosts up to 90% of our immune system in there too.
Multiple Studies have found that those with a severe mental illness have higher intakes of ultra-processed foods, refined grains, saturated and trans fats, and added sugar. These types of foods are thought to cause inflammation in our body which can contribute to the development of mental health conditions such as depression and anxiety. A lower carbohydrate diet which involves consuming regular healthy fats, a moderate intake of high-quality protein and a lower amount of carbohydrates, has been shown to reduce inflammation in the brain and therefore can be highly beneficial for mental health conditions.
Recent research has shown the benefits of a low carbohydrate diet for mental disorders such as depression, anxiety, and bipolar disorder. When we consume carbohydrates, the neurotransmitters serotonin and dopamine are released. These hormones are often dubbed ‘happy hormones’ as they are key regulators of mood. However, this does not mean we should be consuming more carbohydrates, in fact, the opposite may be true. Overconsuming carbohydrates can result in an excessive level of serotonin and dopamine in the brain which has been shown to be associated with anxiety and even depression due to overstimulation. Therefore, a lower carbohydrate diet can be extremely beneficial for your mental health. »
Being in a state of mild nutritional ketosis can also increase the production of a neurotransmitter called GABA in the brain which has been shown to reduce anxiety and stress and it is important to do all we can to keep these at bay.
Physical activity also has positive effects on mental health. Whether it’s going for a walk or playing tennis, it is important to incorporate some sort of physical activity into your day. It is commonly reported that physical activity can result in increased energy levels, improved sleep quality, improved mood, stress relief and even improvement in memory.
A study has even found that exercise has similar effects on treating mild-moderate depression compared to anti-depressants. And bonus, while the side effects of antidepressants include nausea, weight gain and fatigue, the side effects of exercise include increased energy levels, weight loss and improved cognitive function.
Exercise should be something you enjoy, not something you dread, whether that's going for a short walk outside or completing a strenuous weight session at the gym. Experiment with different types of exercise such as swimming, running, playing a sport or Pilates to find what is right for you. »
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Over the last couple of years, many people have reportedly fallen into some nasty habits during lockdowns, or are feeling the financial pressures of the changing economy. Snacking, drinking, staying stationary and increased stress in our lives is having detrimental effects on both our physical and mental health.
It is very easy to reach for the comfort food that’s so readily available: takeaway, snacks in the pantry, the block of chocolate that’s always present, not to mention that bottle of wine and easy pasta bakes. Sometimes we just need a kick start to getting back into healthy habits.
My food philosophy is that we should aim to have a 1:1 carb to protein ratio to ensure we don’t eat more carbs than protein at each meal, and that we should try to limit our total daily carb intake to between 50-70g per day depending on your health goals and physical activity levels. Younger, more active people may find up to 100-150g of carbs per day is right for them too however the majority of adults do not meet the physical activity guidelines and almost 70% of the Australian population is overweight so it’s important to take this into consideration. In my ready-made meals company, Be Fit Food, we strongly encourage people to consider a seasonal Metabolism Reset.
This means that everyone should take 1-2 weeks every few months to just eat well, get your body into a state of mild nutritional ketosis, cleanse your system and enjoy the results. Over time, the resets may just become your regulars and your body, and mind, will thank you for it!
References
• Lassale C, Batty GD, Baghdadli A, Jacka F, Sanchez-Villegas A, Kivimali M, et al. Healthy dietary indices and risk of depressive outcomes: a systematic review and meta-analysis of observational studies. Mol Psychiatry. 2018;24:965-986.
• Firth J, Gangwisch JE, Borsini A, Wootton RE, Mayer EA. Food and mood: how do diet and nutrition affect mental wellbeing? BMJ. 2020;369:m2382.
• Kandola A, Vancampfort D, Herring M, Rebar A, Hallgren M, Firth J, et al. Moving to Beat Anxiety: Epidemiology and Therapeutic Issues with Physical Activity for Anxiety. Curr Psychiatry Rep. 2018;20(8):63.
• Norwitz NG, Naidoo. Nutrition as Metabolic Treatment for Anxiety. Psychiatry. 2021;12:598119
• Wlodarczyk A, Cubala WJ, Wielewicka A. Ketogenic Diet: A Dietary Modification as an Anxiolytic Approach? Nutrients. 2020;12(12):3822.
Looking for an easy recipe to entertain the kids? Make the cutest little Bluey-inspired treats with minimal fuss featuring our Arnott's Bluey biscuits. With 4 simple ingredients, it's just as fun to make as it is to eat!
Prep Time: 30 minutes
Chill Time: 150 minutes
Serves: 12
1 packet of Arnott's Gaiety
1 box of Arnott's Bluey
100g milk chocolate melts
60 blue buttons
1. Place chocolate melts in a medium glass bowl or microwave safe bowl. Microwave for 40 second bursts on medium power until melted, stirring in-between each burst.
2. Place the Gaiety biscuit on its side. Gently dip one side of a button in melted chocolate and attach to one side of the Gaiety. Repeat until all four wheels are attached.
3. Dip the Bluey biscuit in melted chocolate, then place on the Gaiety biscuit. Hold in place for a few seconds, pushing gently until biscuit is secure. Continue with remaining biscuits.
4. Place one button in position at the front of the Gaiety biscuit as your steering wheel. Place in the fridge to set.
1/2 cup fresh blackberries
75g softened butter
1/2 cup granulated sweetener of choice (xylitol/erithritol/ coconut sugar/ monk fruit)
1 1/4 cup all-purpose flour
1 tsp baking soda
1/4 cup white chocolate chips
Pinch of salt
1 tsp Mavella Superfoods All Things Blue
1. Preheat the oven to 180c. Line a cookie sheet with parchment paper.
2. Place the blackberries in a pan and cook 1 min. In a small bowl, puree with a whisk or immersion blender. Set aside.
3. In a medium bowl, cream the butter and sweetener until fluffy. Add the blackberry puree and mix well.
4. Sift in the flour and baking soda. Mix in Mavella Superfoods All Things Blue. Finally, fold in the chocolate chips.
5. Chill the dough in the refrigerator for 30 min, then roll into balls, place them on the cookie sheet and press down slightly.
6. Bake 10 min, until the edges are set.
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!
Chocolate Chunk Loaf
Hasselback KANZI® Apples
Apple Banana Quinoa Bits
Maggie Beer’s Hot Cross Bun
Bread & Butter Pudding with Quince Paste
Papaya Pancakes
Caramilk Cheesecake
Crackle Slice
Arnott’s Coffee Caramel Slice
Violet Crumble
Chocolate Cake
Prep Time: 20 mins
Prep Time: 15 minutes
Cook Time: 35 mins Serves:
Cook Time: 15 mins Serves: 2
For more seasonal recipe inspiration visit
Makes: 1 Loaf
For the Glaze
3 tbsp. Sugar
1/4 cup (60ml) Water
For the Icing
1 1/2 cup (230g) Icing Sugar
2 tbsp. (40ml) Milk
1/4 tsp. Vanilla Extract
2 tsp. (10g) Butter, melted
Pour milk (heated in microwave 25-30 seconds on HIGH), melted butter, sugar and eggs in a large mixing bowl and stir
Add bread mix and yeast sachet into the mixing bowl and mix with a fork to form a dough, mix further with hands to bring dough together. (Alternatively the dough can be made using the bread and pizza dough setting on your
Preheat oven to 220c (200c fan forced). Turn out dough onto a well-floured surface and knead lightly for 1 minute. Roll the dough flat into a 40cm x 40cm rectangle. Sprinkle the chocolate chips evenly and roll the
Divide dough into 6 pieces of approximately 130g each. Roll each portion of the dough into round balls. Arrange balls in a lined loaf tin and cover with a damp cloth.
Place into the oven and bake for 20-25 minutes or until golden brown. Once baked, carefully remove from the loaf
To prepare the glaze, place 3 tablespoons of sugar and 1/4 cup (60ml) of water into a saucepan. Bring to the boil, reduce to a simmer for 1-2 minutes until sugar is fully dissolved. Brush the glaze over the buns and allow to cool. For the icing, simply place the ingredients into a mixing bowl and mix with a spoon until thick and creamy. Spoon the icing into a piping bag and pipe crosses over the top of
Proofing time will vary depending on where the dough is placed, this step is critical in bread making to ensure the yeast produces sufficient aeration so that the baked bread
Prep Time: 20 mins
Prep Time: 15 minutes
Cook Time: 35 mins Serves: Serves: 2
Cook Time: 15 mins Serves: 2
“KANZI® apples are firm and juicy making them perfect for baking! The Hasselback technique lets the delicious spices infuse through the apple.” – Marie Duong, Eats with Marie
Hasselback KANZI® Apples
1 KANZI® apple, cored and cut in half
1 tbsp (15g) unsalted butter, melted
1⁄2 tsp cinnamon
1⁄4 tsp nutmeg
1 tbsp brown sugar
Tiny pinch of salt
Whipped Cream
(makes more than you need)
300ml thickened cream
2 tbsp sugar
1 tsp pure vanilla extract
Oat Crumble Topping
1/3 cup rolled oats
1 1⁄2 tbsp plain flour
1 tbsp brown sugar
2 tablespoons cold unsalted butter, chopped
1. Preheat the oven to 200C, fan force.
2. Place the KANZI® apple halves flat side down and cut a slit every 2-3 mm, making sure you don’t slice all the way through the apple. Repeat to the rest of your apple half. Place KANZI® apples flat side down into a baking dish.
3. In a small bowl mix together melted butter, cinnamon, nutmeg, brown sugar and salt. Use a pastry brush to coat the KANZI® (underneath and on top) with 3⁄4 of the cinnamon mixture.
4. Cover the dish with tin foil and cook for 20 - 25 minutes or until the apples are tender.
5. Meanwhile, make the whipped cream - in a large mixing bowl or bowl of a stand mixer, add cream, sugar and vanilla extract. Beat until medium peaks form then set aside in the fridge.
6. Make the oat crumb - in a medium bowl, combine the oats, flour, and sugar. Add the cold chopped butter and rub with your fingertips until it looks like chunky sand.
7. Remove KANZI® apples from the oven and brush with remaining cinnamon mixture (try to get it in between the slits!)
8. Sprinkle the oat topping over the apples and place back in the oven for 10-15 minutes or until golden brown. Serve with fresh whipped cream.
• Lay two bamboo chopsticks on your chopping board with the KANZI® apple (flat-side down) in between. This will help when cutting the slits as you’ll hit the chopstick before cutting all the way through.
Recipe created by Eats with Marie for KANZI® Apple Australia.
INGREDIENTS
1 1/2 cups cooked quinoa
1/2 cup rolled oats
1 medium banana
1 small apple
1 tbsp Mavella Superfoods Gut Boost
1. Preheat oven to 180c. Line a baking tray with parchment paper.
2. In a large bowl, mash the banana and grate in the apple, add the cooked quinoa, rolled oats and Mavella Superfoods Gut Boost and mix well.
3. Roll into balls and place them on the baking tray. Bake for 15 min until starting to brown.
4. Allow to cool completely before eating. Sprinkle with powdered sugar on top.
REAL. DELICIOUS.
Serves: 6
Treat your taste buds with this delicious recipe from Maggie Beer
50g unsalted butter, plus extra for greasing ovenproof dish
6 hot cross buns
1 tub Quince Paste
4 free range eggs
¼ cup caster sugar
¼ tspn ground cinnamon
2 cups full cre am milk
1 ¼ cup thickened cream
1 tspn vanilla extract
2 tbspn demerara sugar
1 cup crème fraiche, to serve
1. Preheat a fan forced oven to 180 degrees
2. Grease an 18cm wide x 6cm high ovenproof baking dish with butter. Set aside.
3. Cut the hot cross buns in half and spread generously with Quince Paste and butter. Place the buns back together and arrange them in a prepared baking dish. Set aside.
4. To make the custard, place the eggs, caster sugar, cinnamon, milk, thickened cream and vanilla extract into a large mixing bowl and whisk together until well combined.
5. Pour mixture over the hot cross buns and allow to stand for five minutes to allow the custard to be soaked up by the buns. Gently push down on the buns if they happen to slightly float, then sprinkle with demerara sugar.
5. Place into the preheated oven and bake for thirty minutes or until set. Remove from the oven and serve immediately with crème fraiche.
Maggie’s Fruit Paste is a delicious addition to many sweet and savoury dishes. Explore more recipes using Fruit Paste by scanning the QR code below, or simply add one of Maggie’s Fruit Pastes to your next platter to make your cheese taste even better. Find Maggie Beer’s Fruit Paste range in leading supermarkets today.
SCAN HERE
For more recipes using Fruit Paste.
Prep Time: 5 minutes Cook Time: 10 minutes Makes: 8
1 papaya
200g self raising flour
2 tbsp caster sugar
1 tsp baking powder
1 egg, lightly whisked
250 ml milk of your choice
20g butter, melted
Serve with yoghurt, blueberries, chopped pistachios, honey, mint and remaining fresh papaya
1. Cut papaya in half lengthwise, scoop out seeds. Scoop out flesh from one half of the papaya and blend until smooth, set aside. Cut the remaining half papaya into cubes, removing the skin and set aside.
2. In a large bowl, mix flour, caster sugar and baking powder.
3. In a jug, mix egg, milk, butter and papaya puree and pour into flour mixture, whisk until smooth.
4. Heat a large non-stick frying pan over medium-low heat. Spray with oil. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1 -2 minute or until golden. Repeat with the remaining batter to make 8 pancakes.
5. Serve pancakes stacked with yoghurt and papaya pieces, topped with papaya pieces, blueberries, honey, pistachio nuts and mint.
This no-bake crackle cheesecake slice is made with Cadbury
Caramilk for an indulgent dessert that’s creamy on top and crunchy on the bottom. It’s perfect for entertaining since you can make it up to two days ahead.
Caramilk Crackle Base
80g Copha, chopped
60g Caramilk chocolate, chopped
2 cups (80g) Kellogg’s Rice Bubbles
1/4 cup (20g) desiccated coconut
Caramel Swirl Cheesecake Filling
500g cream cheese, chopped and softened
1/3 cup (75g) caster sugar
2 teaspoons vanilla essence
2 teaspoons gelatine dissolved in 2 tablespoons
boiling water, cooled
2 tablespoons Copha, melted, room temperature
300ml thickened cream, whipped
1/3 cup (80ml) caramel spread (see tips)
Caramilk Crackle Base
1. Line the base and sides of a 3.5cm-deep, 27.5cm x 17.5cm (base measurement) slice pan with baking paper, allowing paper to extend 3cm above sides.
2. Place the Copha and chocolate into a heatproof bowl over a saucepan of simmering water. Stir until melted and smooth. Add Rice Bubbles and coconut and mix well.
3. Spoon mixture into prepared slice pan. Press firmly to make an even base. Freeze for 10 minutes.
Caramel Swirl Cheesecake Filling
1. Beat cream cheese, sugar and vanilla until smooth. Add gelatine mixture and Copha. Beat until smooth.
2. Spoon into prepared pan. Dollop over caramel and use a skewer or chopstick to swirl through the cheesecake mixture. Refrigerate for 4 hours or until cheesecake is set.
3. Use a warm dry knife to cut into squares.
• Copha and chocolate can be melted in the microwave on high in 30 second bursts. Stir until smooth and combined.
• Slice can be made 2 days in advance. Cover and refrigerate.
• Caramel can be purchased from the spread aisle of your supermarket. We used Bonne Maman.
Prep Time: 20 minutes
Cook Time: 15 minutes
Chill Time: 2 hours
Serves: 24 Difficulty: Easy
For all the coffee lovers out there, here's how you can make a delicious Coffee Caramel Slice with our Arnott's Scotch Finger biscuits. Enjoy the alluring aroma of coffee while indulging in the rich chocolate and caramel, this slice is the perfect dessert for an evening treat!
250g packet Arnott's Scotch Finger
100g unsalted butter, melted
395g can condensed milk
2 tbsp golden syrup
2 tbsp espresso
200g milk or dark chocolate
2 tbsp butter
1. Preheat oven to 170°C fan forced. Grease an 18cm x 28cm rectangular slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
2. Place Arnott’s Scotch Finger biscuits into bowl of a food processor and process until mixture resembles fine crumbs. Add butter and process until just combined. Press the mixture over the base and side of the prepared pan. Refrigerate until set.
3. Combine condensed milk and golden syrup in a saucepan over medium heat. Cook, stirring for 8 minutes or until starting to bubble. Remove from heat and stir in coffee.
4. Spread caramel mixture over prepared base. Bake for 10-12 minutes or until golden. Remove from oven and allow to cool.
5. In the meantime, place chocolate and butter in a medium microwave safe bowl. Place in the microwave for 20 second bursts on medium power until melted, stirring in between each burst. Pour chocolate over slice. Place in the fridge to chill.
PREP TIME: 20 mins
COOKING TIME: 1 hour 15 mins
SERVINGS: 4-5
INGREDIENTS
• 1 tbsp olive oil
• 1 brown onion, finely chopped
• 1 carrot, peeled, finely chopped
• 2 stalks celery, finely chopped
• 2 rashers bacon, rind removed, finely chopped
• 1.8kg whole chicken
• 2 Tbsps tomato paste
• 1L Campbell’s Real Stock – Chicken
• 350g packet McKenzie’s Lentils, Freekeh and Beans
Superblend, rinsed
• 2 Tsp finely grated lemon rind
• 6 sprigs fresh thyme
PREPARATION
Step 1
Preheat oven to 200°C (180°C fan-forced). Heat oil in a large flameproof casserole dish (16-cup capacity) over a medium heat. Add onion, carrot, celery and bacon. Cook, stirring occasionally, for about 3 to 4 minutes, or until soft. Stir in paste and Campbell’s Real Stock - Chicken. Add chicken. Bring to boil. Cover with lid. Cook in oven for 30 minutes.
Step 2
Remove. Add Superblend, rind and thyme. Cover. Return to oven. Cook for a further 20 minutes. Increase oven temperature to 220°C (200°C fan forced). Remove lid. Cook about 20 to 25 minutes, or until chicken is golden brown and cooked through.
Step 3
Remove chicken from the dish. Stand for 5 minutes. Cut into serving pieces. Serve chicken over Superblend mixture from pot.
Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.
Prep Time: 30 minutes Cook Time: 1 hour Chill Time: 2 hours
Makes: 1 Cake Difficulty: Easy
This double decker chocolate cake is a perfect showpiece for your holiday table!
250g unsalted butter at room temperature
200g dark chocolate buds at least 70% cocoa solids
1 1/2 teaspoons instant coffee granules, dissolved in 1 ½ cups
boiling water
250g caster sugar
2 large eggs
2 teaspoons vanilla extract
250g self-raising flour
30 grams Dutch-processed
cocoa powder
1/4 teaspoon salt
3 bars Violet Crumble, Crushed
1 cup Violet Crumble Nuggets
600 mls thickened cream
3 tbsp. Icing sugar
Method
1. Pre-heat oven to 170 degrees fan forced. Grease 2 x 8 inch round cake pans with spray oil and line with parchment paper, then set aside.
2. Make the cake: Place butter, sugar, vanilla extract and salt into a stand mixer and beat on high until the mixture has turned very pale (approximately 5 minutes). Reduce the speed of the mixer to medium and mix in the eggs one by one until completely incorporated.
3. Meanwhile in a heat proof bowl, add the chocolate, coffee and boiling water and mix well until everything has melted and is smooth.
4. Into the butter mixture, sift in the flour and cocoa powder and mix by hand. Add in the chocolate/coffee mixture and stir well by hand ensuring all the mixture has come together. The batter will be quite liquid, but don’t think you have missed something; this is how it should be.
5. Pour half the batter into each of the prepared pan and bake for 1 hour, or until the cake is cooked and a skewer inserted into the center comes out clean or with just a few dry crumbs attached. Leave the cake to cool for 20 minutes before removing from the pan, then set aside until completely cool.
6. Prepare the cream mixture by beating the cream along with the icing sugar using an electric beater or stand mixer until the cream is light, fluffy and thickened. Stir through the Violet Crumble bars reserving some for decoration.
7. Decorate by placing half of the cream mixture in-between the two cakes and the remaining cream on top of the cake. Sprinkle with crushed Violet Crumble and left over Easter egg on top of the cream with some additional cream inside of them and scatter with Violet Crumble Nuggets.
•200g digestive biscuits, crushed
•130g butter melted
•100g butter, chopped
•290g NESTLÉ Dark Melts
•395g NESTLÉ Sweetened Condensed Milk
•½ cup (75g) NESTLÉ White Melts
•1 tsp vegetable oil
•1 drop of pink food colour
•12 pink marshmallows, cut in half
•½ cup (20g) desiccated coconut
•2 tbsp vegetable oil
Makes: 24
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1. Grease and line base and two long sides of a 28cm x 18cm lamington pan.
2. In a large bowl, combine biscuits and butter, press into prepared pan.
3. In a small saucepan, stir in 1 cup (150g) NESTLÉ Dark Melts, butter, and NESTLÉ Sweetened Condensed Milk together over low heat for 4-5 minutes until the mixture is melted and well combined. Cool slightly. Pour over prepared base. Refrigerate for 30 minutes or until firm.
4. Place NESTLÉ White Melts in a microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted, add oil, and pink food colouring, stir until smooth.
5. Dip halved marshmallows into pink choc; then quickly and carefully dip into coconut. Reserve.
6. To make chocolate topping: place remaining NESTLÉ Dark Melts in a microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted, add oil, stir until smooth; spread over slice.
7. Decorate slice according to picture, cut into 24 squares. Serve
HOLIDAYS ARE A TIME FOR SPOILING YOURSELF, FRIENDS AND FAMILY WITH TREATS. AS YOU MAY BE AWARE OUR LITTLE FURRY FRIENDS CAN’T EAT CHOCOLATE OR SUGARY TREATS, BUT THAT DOESN’T MEAN THEY NEED TO MISS OUT. »
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
As ‘Pet Parents, our ’Fur Kids’ can be spoilt as Bow Wow have a great range of Gourmet Dog Treats that are actually healthy for your pet, and with Bow Wow there is something yummy for every dog whether big or small, from puppies to senior dogs – there’s a Bow Wow healthy snack or natural treat that dogs just love.
At Bow Wow our passion is to deliver healthy pet treat options, many of our products include products to help or maintain their coat, improve digestion, look after joints, and even calming products. We also love to hear feedback, we love getting those high 4's on our social media, it brings us joy to continue developing Australia's favourite dog treats.
All Bow Wow Treats use natural ingredients and are free of artificial colours and flavours. Our Natural Health Treats are packaged in our yellow bags, whereas our Functional Health Super Snacks are packaged in our light brown bags. Look for us today in-store when you are buying for your much loved Fur Kid.
Remember one of the biggest problems pets face is unintentional poisoning (choc toxicity) Kids sharing their chocolate is probably the no.1 cause so it would be a good opportunity to have this chat with your children so they can help keep their pet happy and healthy. Dogs in particular like the smell of chocolate so they will eat it if an opportunity arises so keep the chockies up high, out of reach and make sure you have plenty of Bow Wow treats on hand to show them how much you love them
THE RIGHT TO USE THE VARIETY NAME ON AUSTRALIAN BOTTLES IS UNDER THREAT, AS THE EUROPEAN UNION SEEKS TO USE THE AUSTRALIA – EU FTA AS A VEHICLE TO BAN AUSTRALIAN PRODUCERS FROM USING THE VARIETY NAME.
Prosecco producers advocates have recently visited parliament to brief ministers on the importance of the Prosecco grape variety to the Australia’s wine sector and regional economies.
“The fact is, Prosecco is a grape variety name, just like Chardonnay or Cabernet Sauvignon” said Mr Lee McLean, Chief Executive of Australian Grape & Wine. “The European Union’s approach to this issue is motivated by a desire to protect Italian producers from competition and nothing more.” The value of production of Australian Prosecco is around $200 million per annum, with 20 regions growing the variety.
Otto Dal Zotto of Dal Zotto Wines, who was the first person to commercially grow Prosecco in Australia said, “Prosecco is, and always has been, a globally recognised grape variety.”
“We need our trade negotiators and the Australian Government to understand that there are real jobs and real people at stake said Natalie Pizzini of Pizzini Wines. “We’ve invested in this variety in good faith and the EU is trying to move the goal posts to protect Italian producers against fair competition.”
Katherine Brown, of Brown Family Wine Group, the largest Australian producer of Prosecco noted that “Our family has invested millions of dollars in equipment, facilities, people and marketing to build up Australian Prosecco to what it is today.”
The variety’s growth has been a shining light at a challenging time for the Australian wine sector. “Australian Prosecco has grown from a small base to a total direct value of over $205 million to December 2021”. said Mr McLean.
Prosecco isn’t just a bargaining chip for our negotiators” said Mr McLean. “If we don’t back our producers now, there is a real risk other varieties like Vermentino, Fiano, Nero d’Avola and Montepulciano will be next in the firing line.” Australian Grape & Wine is standing shoulder to shoulder with Australia’s Prosecco producers and is working with industry to #SaveAussieProsecco
CSIRO AND KIMBERLEY-CLARK HAVE PIONEERED AUSTRALIA’S FIRST NAPPY RECYCLING TRIAL TO HELP ADDRESS THE 1.5 BILLION DISPOSABLE NAPPIES THAT END UP IN AUSTRALIAN LANDFILL EACH YEAR.
The trial has been underway in South Australia since July 2022 and uses anaerobic digestion to turn the organic materials in used nappies into nutrient-rich compost, as well as bioenergy which is captured and used to power the recycling process.
CSIRO Principal Research Scientist Anu Kumar said CSIRO was working with Kimberly Clark Australia to provide scientific validation of the Nappy Loop pilot project to help tackle nappy waste.
"Our research for this Australian trial will inform the potential scaling up of the program to help reduce the number of nappies ending up in landfill," Dr Kumar said.
There are approximately 300,000 babies born in Australia every year and about 95 per cent of them wear disposable nappies. The trial represents a step forward for reducing plastic waste in the nappy industry as a single disposable nappy can take up to 500 years up to decompose while one newborn alone goes through 8-10 nappies per day
CSIRO, AUSTRALIA’S NATIONAL SCIENCE AGENCY, HAS RELEASED NEW RESEARCH THAT WILL HELP AUSTRALIANS START HEALTHY WEIGHT LOSS IN 2023 BY TACKLING ONE OF THE BIGGEST OBSTACLES TO SUCCESSFUL DIETING: CRAVINGS.
Off the back of the findings, CSIRO Total Wellbeing Diet has launched its new Fast Start program. It’s an alternative way for Australians that are overweight or obese to make sustainable, safe and healthy diet changes.
A recent survey of 330 Australians revealed that 66 per cent of respondents reported a constant struggle to resist higher levels of cravings, while 82 per cent said it would be easier to lose weight without cravings.
A follow up study was done to explore alternative ways they could better curb their cravings and avoid derailing their weight loss. The follow up study asked participants to engage in three weeks of partial meal replacement, before making a fully supported transition into the CSIRO Total Wellbeing Diet’s high protein, low-GI wholefoods program. On average, participants that completed the study lost 4.1kg in the first three weeks of using meal replacement shakes within their diet, and 80 per cent of people reported feeling better at controlling their cravings. By week six, participants lost an average of 5.9 kg, two-thirds achieved a clinically significant weight loss, and confidence in their ability to resist cravings increased by 19 per cent.
CSIRO Research Scientist and report author, Dr Gilly Hendrie said the findings were a welcome development in providing an alternative start to weight loss for some Australians, that better suits their needs and lifestyle.
“With 67 per cent of Australians overweight or obese it’s more important than ever that scientists continue to find new ways to help people lose weight. »
“There is no one-size-fits all approach to healthy weight loss. We know that people who experience higher than average cravings not only have more weight to lose, but also lose less weight than others,” Dr Hendrie said.
“The evidence from our study shows that a supported transition using meal replacements to a wholefoods diet can help people lose weight, learn to eat well and adopt healthy practices.”
Through this new alternative approach, the Fast Start program offers members the option of using meal replacement shakes (taken two times a day for three weeks), before transitioning to the standard high protein, low GI wholefoods program.
Members are also full supported with the Total Wellbeing Diet program’s full suite of tools, including the food and exercise tracker, Positive Psychology tools and the CSIRO Total Wellbeing Diet community.
“There is a vast body of scientific evidence that supports meal replacements as a weight loss tool. What we’re doing differently here is providing a program that supports a more sustainable weight loss journey by helping people to transition to a wholefoods diet.
CONSTRUCTION OF COOPERS BREWERY’S $50 MILLION BRAND HOME DEVELOPMENT IS NOW UNDERWAY WITH GROUND BROKEN ON THE SITE IN DECEMBER 2022.
The new development will include a worldclass visitor centre, microbrewery and whisky distillery. Coopers Brewery Managing Director Dr Tim Cooper said
“This is an exciting expansion for Coopers, and represents a significant investment for the company, with an emphasis on maximising Australian input throughout the process,”
“As a proud Australian company, we hope to create a welcoming experience for local,
national, and international visitors, while positioning our brewery for the future.
“The feedback we’ve received from Coopers fans near and far is gratifying and their vote of confidence in this major investment is much appreciated. “Today marks a major milestone and our team is excited to see our vision start to become a reality.
Construction is expected to be completed by May 2024.
Our premium, handmade chicken range is available at all good independent supermarkets throughout Australia.
