MAKE EVERY DAY AUSTRALIA DAY
J U N E /J U LY 2 0 2 2
SAVE OUR MAKE EVERY DAY AUSTRALIA DAY AUSSIE DAIRY FARMS - pg 28
ROASTS ARE BACK
NEW LOOK FOR YOUR WINTER ROAST - pg 54
WHO OWNS WHAT
AUSTRALIA’S FARM WARS - pg 25
WHAT'S IN SEASON, CONSUMER NEWS & LOTS MORE. . .
WORLD ENVIRONMENT DAY 50 TH BIRTHDAY - pg 32
FREE TO READ NOW!
In season ROASTS ARE BACK
more info pg 18
CONTENTS
WHO OWNS WHAT
6
more info pg 25
NEW PRODUCTS
18
IN SEASON - NEW LOOK ROAST
25
WHO OWNS WHAT
28
CONSUMER NEWS
32
WORLD DAY - 50TH BIRTHDAY
45
RECIPES
72
FIGHT WASTE & SAVE MONEY
85
AUSSIE PETS
WORLD DAY 50TH BIRTHDAY more info pg 32
Comfort Cooking
Buy Australian eMagazine promotes products made in Australia. While the products showcased may be produced in Australia they may be foreign owned. For more information on the product guidelines please go to the About Us page https://buyausmag.com.au/about-us-3/ The products showcased may include a small percentage of imported product. Buy Australia has been a leading voice for the promotion of products made in Australia for over 17 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au
more info pg45
Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.
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GIVE IT A GO! 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” PAG E 5
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W HAT ’S N EW ON YOUR SU PERMARKET SHELF ?
Campbells new Real Soup wellness range Campbell's Real Soup is a ready to serve soup. It contains a good carbs with no artificial colours, flavours and preservatives. Enjoy Hot or Cold. • No Added MSG • No Preservatives • No Artificial Colours • No Artificial Flavours • Vegetarian • 99% Fat Free • Plant Based
Proudly Auss owned for ov
Copha
www.copha.com.au
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Fairy Baking Australia
www.fairybaking.com.au
www.
Lo Bros Orange & Mango At Lo Bros we gather the best organic ingredients, then get all old-school fermentation-y on them which turns the bad sugars into refreshingly tasty drinks and creates positive change for the planet too! The newest kid on the block, a refreshing blast of sunshine from the very first sip. A timeless summer flavour of juicy, sun-kissed oranges with golden ripe mangos straight out of the tropics. Feeling thirsty?! You bet! Available in 330ml, 750ml and NOW in 4 Pack x 250ml cans.
sie made and ver 60 years.
Tablelands Spreads
.tablelandsspreads.com.au
Peerless Foodservice
www.peerlessfoods.com.au
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Darrel Lea The White Chocolate Cookies & Cream block made using Darrell Lea white chocolate wrapped with fluffy marshmallows and chocolate cookie pieces. Dark Chocolate Rum Raisin was created using Darrell Lea’s 47 per cent cocoa dark chocolate with a sprinkling of juicy rum-infused raisins. All Darrell Lea products are guaranteed 100 per cent palm oil-free and made using 100 per cent sustainably sourced cocoa.
G E T YO U R S PA R K L E & SPRITZ ON Australia’s leading alcohol-removed wine brand Edenvale has released a NEW canned range, featuring a Sparkling Cuvee and an Aperitivo Spritz. These two classic favourites are housed in single serve 250ml slimline cans, and are as delicious as they are convenient. The alcohol-free Aperitivo Spritz offers notes of citrus, spice and floral blossom, while the alcohol-removed Sparkling Cuvee is clean and refreshing on the palate, with rich fruit flavours balanced by zesty acidity. Available in selected supermarkets, or online at edenvale.com.au
new TRAVELLER HI-PROTEIN WITH 20g protein per serve! Introducing Four’N Twenty Traveller Hi-Protein Beef with 20 grams protein per serve! The classic taste of 100% Australian beef in delicious gravy wrapped in golden pastry, the perfect easy-to-eat hot snack to enjoy anytime, anywhere! Four’N Twenty Traveller, the original and still the best!
@fourntwenty
@fourntwentypies
FOUR’N TWENTY IS A REGISTERED TRADE MARK OF PATTIES FOODS PTY LTD
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Organic Barista Bruce Almond Milk Australia’s Number 1 Chilled Plant Milk Brand is proud to introduce Organic Barista Bruce Almond Milk! We like things clean, tidy and pure as a baby unicorn. Only natural ingredients and nothing more, to create a creamy taste, and some organic oats to give it a perfect froth. To achieve barista quality, we’ve improved the mouthfeel and silkiness, and added salt to make sure it doesn’t split when coffee is introduced! Now you don’t have to cry over SPLIT milk! Available in the milk section.
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Wildly Good Cauliflower Fritters For every legendary veggie that thought ‘I wanna be more!’ At Wildly Good we see the potential in every veggie and create wildly good, cafe-inspired combos you’ll love. We took the deliciousness of cauliflower, introduced it to some sweetcorn and kale, cooked it up into golden puck and your new favourite; ‘the Cauliflower fritter’ was born. Available in the chilled vegetarian section.
Bickford's New Coffee Syrup flavours New Bickford’s Iced Caramel Coffee and Iced Mocha Coffee Syrup are made using the Bickford’s signature blend of essence of coffee, chicory and the addition of caramel or chocolate. The syrups contain no artificial colours or flavours and is free from preservatives. Both new flavours are vegan friendly, gluten free and can be enjoyed served over milk and ice or with ice cream for a sweet treat. PAG E 1 2
AUSTRALIAN
EXTRA VIRGIN OLIVE OIL
VAYAM Australian Extra Virgin Olive Oil is crafted from olives grown and crushed in Australia by Aussie farmers. Extra Virgin Olive Oil is cold pressed within hours of harvest to preserve its delicate flavour and to improve health benefits. Selected olives sourced from South Australia are used to make this premium extra virgin olive oil. All 4 flavours available at FoodWorks, Catch of the day and leading independent supermarkets.
www.vayam.com.au
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Lifesavers Lifesavers has launched a new range, this Aussie made brand has been producing our Iconic lifesavers since 1921, and now they have added Duos Gummy Rings, Jelly Beans, a Pastilles range, a Fruit Tingles range, and various flavours of sherbert sticks, check out the entire new range
Dairy Farmers Classic launches three new limited-edition flavours Classic Ruby Chocolate. Inspired by Ruby Chocolate, a recently discovered type of chocolate which boasts a delicious, yet hard-to-put-your-finger-on flavour profile, Dairy Farmers Classic Ruby Chocolate pairs fresh Aussie milk with a velvety ruby chocolate flavour, with hints of berry and the smooth and creamy taste synonymous with the Dairy Farmers Classic brand. This is the first time Aussie shoppers have seen Ruby Chocolate as a ready to drink flavoured milk. Classic Mint Chocolate, a fresh, moreish flavour combination and Dairy Farmers Classic Choc Chip Cookie which heroes delicious chocolate and biscuit flavours. PAG E 1 4
NEW
D O O G ' N I DO EVERY H T I W K N I R D ntic e h t u od is a entation o g ’ n i Do l ferm s into o o h c old-s ing sugar rt Conve oodness. g living ions l l i m ood is iving G ’ n i o D al l i c tle. i t f o e b n e y of b n ever i s e r usly o i cultu c i l d is de ning o o g ’ Doin wake a d u b taste hat are gar. t u s s k n n i i dr y low l l a r natu www.Lobros.co @lobroslivingdrinks
WELLNESS BOOST?
just add real stock flavour boost for your favourite dishes visit campbells.anz for more great ideas
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Uncle Tobys Plus Immunity Support With immunity support continuing to be at the forefront of everyone’s minds, particularly as we head into the colder months – Uncle Tobys Plus has introduced a new variant to its breakfast cereal range – rich in Vitamin C, D, B6 and Zinc, includes a tasty café inspired blend of pepitas, mango and coconut Uncle Tobys Plus Immunity Support.
Coopers Regency Park Red Ale Introducing our newest limited-edition brew, Coopers Regency Park Red Ale. Not only is the Coopers Regency Park Red Ale a celebration of Coopers 160 years of making great beers, its name pays homage to the Regency Park location where we’ve been brewing our famous beers since 2001. Brewed with the finest ingredients and using traditional ale techniques, the Regency Park Red Ale emanates a beautiful red hue from the generous use of drumroasted caramel malts, imparting a moderate biscuit and nutty palate.
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n o s a e s n I
ROASTS ARE BACK
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IN SEASON
WINTER ROASTS ARE BACK ON THE MENU, LETS LOOK AT SOME FORGOTTEN VEGETABLES THAT CAN ADD SOME NEW FLAVOURS TO THIS YEARS ROAST
BRUSSELS SPROUTS Brussels Sprouts are a fantastic Winter food as they are full of vitamin and minerals boosting your immune system. Sprouts require no preparation and can be steamed, boiled, or roasted. Brussels Sprouts need no preparation, apart from a gentle wash. ROASTING BRUSSELS SPROUTS Before cooking lightly coat each sprout in cooking oil to ensure they get that delicious caramelized outer layer. SOMETHING DIFFERENT Slice brussels sprouts in half or quarters and add to a stir-fry, or slice using a slicer or pick off the leaves and add raw to salads and coleslaws. » PAG E 1 9
IN SEASON
PUMPKIN When cooking a Winter roast, you cannot go past pumpkin, so many options as there are five varieties of Australian Pumpkin, so take your pick. If you are not keen on peeling the pumpkin you can cook it skin on, having a nice big wedge looks fantastic and it does not affect the flavour or cooking time. You can even add cold cooked pumpkin to salads for a pop of colour and flavour. Got half a pumpkin left over, no problem, how about a pumpkin soup entre. Pell, season, blend, heat, and its ready. SOMETHING DIFFERENT How about Pumpkin mash instead of mashed potato, you prepare pumpkin mash the same way you would potatomash, just go a little easier when adding milk or butter as pumpkin is already exceptionally light/ soft when boiled so becomes creamy quickly. PAG E 2 0
IN SEASON
PARSNIP A great fit alongside carrots or instead of carrots. Although they look like a carrot and are a root vegetable related to the carrot, they have their own unique flavour. In Europe Parsnips were once extremely popular and a regular inclusion in the Sunday roast, but some recent articles have described the Parsnip as the “Forgotten Vegetable,” however the once loved Parsnip is making a come back based on its versatility. SOMETHING DIFFERENT Parsnips, just like Carrots can be eaten raw.
GREEN ZUCCHINI Bored of peas and beans, how about a delicious roasted Zucchini. If roasting Zucchini leave the skin on, cut into slices, either long or round. Zucchini will cook quickly so about five minutes on each side should do the trick. You can also grill Zucchini slices, or sautee them. SOMETHING DIFFERENT How about Zucchini chips, these are amazingly simple to make, especially if you are used to making your own chips. Cut, crumb, season and cook for about 20 minutes. Plenty of Zucchini fries’ recipes available online so we recommend you check a few out as the flavour combinations are highly creative. » PAG E 2 1
IN SEASON
EGGPLANT Many lovers of Eggplant use them as the main course like a stuffed Eggplant rather than a subtle inclusion in a Roast. Eggplant is versatile, you can cut chunks, long wedges, any shape you like, you can roast it with other vegies, just keep an eye on it as a 2cm slice takes only 30-35 minutes to cook. You can also grill it and add to the dish when ready. SOMETHING DIFFERENT How about whole BBQ Eggplant? Couple of options here, you can simply put it on the grill or hot plate as is, You can also put in tin foil like baking a potato, turn regularly. PAG E 2 2
The best food comes from real ingredients Available Now
from your favourite independent supermarket
CONSUMER NEWS
WHO OWNS WHAT VAST MAJORITY OF AUSSIES WANT MORE RESTRICTIONS ON FOREIGN FARM OWNERSHIP ABC'S VOTE COMPASS HAS FOUND 88% OF AUSTRALIANS SUPPORT FURTHER RESTRICTIONS ON FOREIGN OWNERSHIP OF FARMLAND. The latest data shows many Australians would prefer if it were harder for foreigners to buy our agricultural land. The survey found 88 per cent of voters said they "somewhat" or "strongly" agreed that it should. A Federal Report shows China is our biggest agricultural landowner closely followed by the UK then the USA, Netherland and Canada. DO YOU AGREE???? »
Total Australian agricultural land (ABS):
377.002 million hectares
AGRICULTURAL LAND WITH A LEVEL OF FOREIGN OWNERSHIP AS AT 30 JUNE 2021
Foreign held agricultural land: 52.985 million hectares
Foreign share of foreign held land: 39.396 million hectares
Australian share of foreign held land: 13.589 million hectares
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W H O O W N S W H AT
UNITED STATES, CANADA AND CHINA THE BIGGEST INVESTORS IN AUSTRALIAN AGRICULTURE IN 2020-21
The United States and Canada have continued their love affair with Australian agriculture, topping the table as the nation’s largest foreign investors in the 2020-21 financial year. The United States sits at the top of the list with $874.7m of investment into the agriculture, fishing and forestry industry. This stunning figure accounts for 14.6 per cent of the $5.8b of foreign investment into agriculture during the 2020-21 financial year. Canada ranked second with $818.5m of investment, while China was third after investing $645.5m. Investors from the UK ($518.8m), the Netherlands ($292.2m), Singapore ($186m) and South Korea ($177.7m) were among the other top spenders. During 2020-21, foreign investment decreased from $7.3b in 2019-2020 to the $5.8b recorded, however approvals increased from 174 to 190. The $5.8b of agriculture, fishing and forestry industry investment accounts for two per cent of the total $233b of foreign investment in Australia in 2020-21. The reporting period saw a decline in the number of proposals, however, the total value of approved investments increased from $195.5 billion in 2019-20 to $233.0 billion in 2020-21.
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MOST AUSSIES WOULD PAY MORE FOR MILK TO HELP OUR DAIRY FARMERS! PAG E 2 8
CONSUMER NEWS
A SURVEY OF BUY AUSTRALIAN MAGAZINE READERS AND THE GENERAL PUBLIC REVEALED THAT 76% OF PEOPLE EITHER PAY MORE FOR MILK OR ARE PREPARED TO PAY A FURTHER 20C A LITRE TO SUPPORT OUR DAIRY FARMERS. In addition the majority of people are prepared to pay more for primary produce – meat, seafood and vegetables, just under 50% were prepared to pay more for Australian packages goods if it supported Australian Owned and Made. Significantly 16% of readers said they can’t afford to pay more for milk and 22% can’t afford to pay more for other grocery items reflecting the increasing price of supermarket products that is expected to continue to rise in coming months. “ As a pensioner I have to shop very carefully, a few cents more for milk is ok, but meat? Haven’t had steak for more than a year….. even mince is up there with sometimes now….. I do try to buy made in Aus from Aus ingredients whenever I can…,” was one comment. The survey followed a call by United Dairyfarmers of Victoria president Paul Mumford for the nation’s big three supermarkets to explain why dairy prices need to rise via in-house marketing. The price of generic milk now sits at $1.30 a litre in the major chains but the UDV and other dairy groups say an immediate rise is necessary with fertiliser costs quadrupling in the past year. This follows hard on the heels of the drought that only finished with wide spreading flooding and destruction of homes and farmland. “ Our primary producers need support from our supermarkets. Our supermarkets are ruthless when negotiating with them. it should not always be about the dollar but about moral obligations, My milk is already $1.60 a litre it’s gone up 40cents already. We don’t eat much meat as it’s too expensive and the supermarket meat is horrid,” was one comment that reflected our generous spirt. Mr Mumford recently told The Weekly Times that prices needed to rise and a mass marketing drive by the supermarkets should be initiated to explain the reasons why. » PAG E 2 9
CONSUMER NEWS
“ Supermarkets need to do a lot more to explain why prices need to rise,” Mr Mumford said. “ I think the supermarkets owe it to the industry — they’re the ones who devalued the industry,” said the Federal Minister for Agriculture Mr David Littleproud who has chipped in $1 million to fund the transparency campaign. The explanation for a rise in prices will need to be very through to ensure the public can see the benefits of their extra spend. At the same time Woolworths will phase out its 10-cent drought levy on its own brand 2L and 3L milk at the end of June after four years. Woolworths that was the first to introduce the levy in 2018 following pressure from farmers struggling to feed livestock and pay bills amid a crippling drought. In mid-2020 Woolworths said the levy had contributed $50 million to dairy farmers since it was introduced in 2018, with another $30 million in 2021. There is a lot of cynicism about the levy from consumers after the ACCC forced Coles agreed to pay dairy co-operative Norco $5.25 million more for its milk in 2019 after the Australian Competition and Consumer Commission flagged what it says looked like misleading claims about price increases being passed on to farmers.
The ACCC said Coles did not pass on in full a 10 cents per litre price increase to Norco, which supplies the chain's own-branded milk, despite advertisements claiming farmers would receive it. “ The prices we pay need to reflect and support our primary/food producers to ensure the security of these industries for our wellbeing and future,” was another comment. NSW Farmers dairy committee chair Colin Thompson said farmers were disappointed the drought levy was not being rolled into the base price for milk. “ The irrational dollar-a-litre pricing model nearly killed the dairy industry, we cannot let that happen ever again,” he said.
• 56% Female • 42% Male • 27% aged 40-59 • 70% aged 60+ • 90% primary food shopper • 50% buy branded milk How much more will you pay? • 26% 20c + • 11% 10c• 12% can't afford to pay more. Prepared to pay more to protect Australian owned and made • 74% vegetables • 66% beef • 65% chicken • 60% fish • 55% pork • 47% packages goods • 22% can't afford to pay more.
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Devondale
CONSUMER NEWS
THIS YEAR WORLD ENVIRONMENT DAY 2022 IS HOSTED BY SWEDEN. “ ONLY ONE EARTH” IS THE CAMPAIGN SLOGAN, WITH THE FOCUS ON. “ LIVING SUSTAINABLY IN HARMONY WITH NATURE”.
50 YEARS PAG E 3 2
2022 A HISTORIC MILESTONE 2022 is a historic milestone for the global environmental community. It marks 50 years since the 1972 United Nations Conference on the Human Environment, widely seen as the first international meeting on the environment. The 1972 Stockholm Conference spurred the formation of environment ministries and agencies around the world and kickstarted a host of new global agreements to collectively protect the environment. the Stockholm Conference the where the idea of World Environment Day was formalized, with the first one being celebrated in 1974. The world is warming faster than at any point in recorded history. If heating continues, it will have a devastating impact on the planet, causing hunger flooded homes along the coast as well as more wildfires, hurricanes and droughts. But together, humanity can avoid the worst of those effects. To do it, we must limit the spike in temperatures to an average of 1.5°C above preindustrial levels. UNEP'S 2020 Edition of The Emissions Gap Report has mapped our six steps the world needs to act on to immediately slow the effects of Greenhouse Gas.
THE SIX SECTOR SOLUTION TO THE CLIMATE CRISIS 1. ENERGY
2. INDUSTRY
In the energy sector, we can cut 12.5 gigatonnes (Gt) greenhouse gas emissions annually. No need to wait for new inventions. We have the necessary technology to make this reduction by shifting to renewable energy and using less energy.
Industry can reduce its emissions by 7.3 Gt yearly by embracing passive or renewable energy-based heating and cooling systems, improving energy efficiency and addressing other pressing issues, like methane leaks.
Q: WHAT CAN YOU DO? A: Rein in your personal power use.
Q: WHAT CAN YOU DO? A: If you are a decision maker in a business help make renewal energy decisions and focus on planet friendly investments. »
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CONSUMER NEWS
3. AGRICULTURE FOOD AND WASTE
4. NATURE-BASED SOLUTIONS
Food getting spoiled happens and from the farm to the fork and switching to a plantrich diet is one of the biggest steps you can do to emit less Green House Gas. It's also good for your health. New food production solutions can reduce emissions by 6.7 Gt a year. Reducing food loss and waste, and shifting to more sustainable diets can reduce emissions by more than 2 Gt a year.
Connected to our food systems, the world can reduce emissions by 5.9 Gt annually if it halts deforestation, ecosystem degradation and restores ecosystems. These actions would also improve air quality, bolster food and water security and shore up rural economies. Most importantly, investments in land, freshwater and marine ecosystems can make a major contribution to increasing cliate resilience.
Q: WHAT CAN YOU DO? A: Don’t waste food, or clothes or anything that needs to be remanufactured.
5. TRANSPORT Transport is responsible for about onequarter of all greenhouse gas emissions. And it is set to double by 2050. We can reduce that number with up to 4.7 Gt by using electric vehicles, in private and public transport,and encouraging people to walk, cycle and use other forms of non-motorized transport by creating safe spaces. If we do not cut vehicle emissions,deaths from exhaust fumes in cities will rise by more than 50 percent by 2030.
Q: WHAT CAN YOU DO? A: Transform your mode of transport.
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Q: WHAT CAN YOU DO? A: Tweak your diet, shop local and buy sustainable
6. BUILDINGS AND CITIES By 2030 buildings will account for about 12.6 Gt of energy-related emissions. But 70 percent of the urban infrastructure needed to accommodate a fast-growing world has not been built yet. By making the cities and homes of tomorrow fit for a low-carbon age—and by updating existing infrastructure—we can reduce emissions by 5.9 Gt.
Q: WHAT CAN YOU DO? A: Use energy saving devises and energy producing devices. Plant more trees, grow your own veggies.
So many ways to shatter your cravings!
VioletCrumble.com.au
CONSUMER NEWS
CONNECT WITH YOUR COMMUNITY AND NATURE AND HELP IMPROVE THE ENVIRONMENT
mmunity Guide GREAT FUN FOR THE WHOLE
FAMILY, BE PART OF IT IN 2022 SUNDAY 31ST JULY 2022
ide to planning your onal Tree Day CLICK HERE TO REGISTER
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CONSUMER NEWS
ARE PLANT BASED DIETS TAKING OVER OUR LIVES?
A SURVEY OF AUSTRALIAN REGARDING PLANT-BASED EATING PREFERENCES BY BUY AUSTRALIAN MAGAZINE (BAM) HAS FOUND THAT VEGANISM AND VEGETARIANISM MAY BE UNDER ESTIMATED. Of the 400 respondents to our survey “Are plantbased diets really taking over our eating habits” confirmed that it is massively popular way of life. Almost 75% described themselves at vegan (58%) or vego (16%) and just 16% stated they ate a purely meat-based diet. This confirms 2019 research finding 42 percent of Australians are eating less meat or none at all. “Among them, 10 percent of the people identified themselves as vegan or vegetarian, 12 percent as meat reducer, and 20 percent as flexitarian,” the research found.
Other research states that just 2% of Australians are vegan. Vegans refuse to eat or use animals in any way, as opposed to vegetarians who may still consume dairy products or eggs, for example, and still wear leather. The national BAM survey found just 14% of respondents described themselves as Flexitarian which is supposed to be the fastest growing diet. A 'flexitarian' diet aims to reduce the amount of meat you eat but still consumes meat on occasion, Approx. 77% of respondents said they ate plantbased meals daily while 9% said they ate them weekly. Just 14% said they rarely or never eat plant-based diets. Many of the respondents cited the expense of meat as the reason they were moving away from the traditional red meat diets as a plant-based diet is cheaper and 16% for variety. » PAG E 3 9
CONSUMER NEWS
RHONDA SEVERS Like cigarettes the price keeps rising and every day families are being treated to high prices and just can't afford to eat meat. Instead we are being forced to eat vegetables which is covered in whatever they spray on them. What is happening in our country why is everything becoming so expensive?
POPPY MACLEAN “If slaughterhouses had glass walls, everyone would be vegetarian” P. McCartney Years ago I worked on a big farm, the cruelty meted out to the animals put me off meat and the “meat industry” forever. Interestingly, more than 60% of the people eat meat substitutes while 25% never eat them. Not surprisingly, 60% of respondents eat meat substitutes regularly or sometimes while just 26% refused to eat the plant-based alternatives.
SHAWN GREAVES Yes forced to it's just too expensive now. Prices are through the roof. What a sad country we live in when meat is too expensive to consume. We are such a big country so much land you'd think meat products would be in abundance in this country and therefore be inexpensive. we eat it once a week. In addition, more than 60% of respondents cited the treatment of animals and the environment as critical to their diet choice with health also a very important consideration.
And when it comes to taste 60% described meat subbstitutes as “quite tasty” or “delicious”.
JOSEPHINE LUENSTROTH No one will save the planet by replacing real meat with gmo soy fake meat and conventional fruit and veggies. Meet your local farmers and ask questions. Build a relationship and work together for a better future, both for animals and humans alike.
South Australia 5.0% Tasmania 6.1% Western Australia 7.4%
Queensland 18.9%
PARTICIPANTS LOCATIONS IN AUSTRALIA
Victoria 33.9%
New South Wales 26.8% PAG E 4 0
Using world first patented technology, Patties Filled Rolls are a delicious twist on the classic party sausage roll with the addition of an oozie cheese centre! Available in Original Beef with Cheese Sauce and Mexican Beef with Cheese Sauce.
SUBSCRIBE FREE TO OUR ONLINE MAGAZINE
CLICK HERE
IT’S EASY TO SUBSCRIBE, SIMPLY CLICK ON THE LINK ABOVE WHICH NAVIGATES YOU TO OUR WEBSITE. THEN CLICK ON THE SUBSCRIBE BUTTON TOP RIGHT WITHIN THE WEBSITE, A POP-UP BOX WILL APPEAR, FILL IN YOUR NAME AND EMAIL DETAILS AND YOUR DONE! WELCOME TO BUY AUSTRALIAN MAGAZINE!
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RECIPES
r e t n i W d o o F t r o f m o C Chicken and Haloumi Tray Bake Loaded Pulled Pork Nachos Pumpkin, Spinach and Feta Frittata Maggie Beer’s Lebanese Chicken and Rice Murray River Salt Baked Beef Roast Passionfruit Melting Moments Lemon Coconut Slice Tomato and Goats Cheese Tart Mixed Berry Baked Oats Cinnamon KANZI® Apple Fries
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CHICKEN AND HALOUMI TRAY BAKE
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RECIPES
Gluten Free
Dairy Free - optional
Prep Time: 10 mins
Cook Time: 1 hour
Serves: 4
INGREDIENTS 800g The Good Chook Chicken Breast 8 baby red potatoes, quartered 200g haloumi, sliced 2cm thick 6 cloves of garlic, halved Chicken and Potato Marinade 8 springs of fresh thyme, leaves removed 2 teaspoons dried oregano 2 tablespoons honey ¼ cup extra virgin olive oil Zest of 1 lemon Sea salt and freshly ground pepper Dressing 2 tablespoons of extra virgin olive oil 2 tablespoons fresh lemon juice ¼ cup flat leaf parsley, finely chopped ¼ cup fresh dill, finely chopped
METHOD 1. Preheat oven to 180C fan forced and line a 2. 3.
4.
5. 6.
roasting tray with baking paper. Combine in a bowl the extra virgin olive oil, lemon zest, honey, oregano and thyme leaves and mix well. Place chicken, potatoes and whole garlic cloves into a large bowl and drizzle over the marinade. Season with sea salt and pepper. Spread onto the baking tray, cover with foil and bake for 50 minutes. Remove from oven and add the haloumi slices. Place back into the oven uncovered for a further 10 minutes at 200C fan forced In the meantime, whisk in a bowl the dressing ingredients. Set aside. Once baked remove from oven. Take the garlic from the tray and add it to the dressing. Mash the garlic with a fork and then whisk all ingredients to combine. Spoon the dressing over the chicken, potatoes and haloumi. Serve immediately.
NOTE • To make this recipe dairy free, use vegan haloumi.
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LOADED PULLED PORK NACHOS
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RECIPES
Slow Cooker Pulled Pork
Prep Time: 10 mins
Cook Time: 36 hours Serves: 8
Nachos
Prep Time: 15 mins
Cook Time: 14 mins
Serves: 4
The family will be drooling over these loaded pulled pork nachos.
INGREDIENTS Easy Slow Cooker Pulled Pork 1 tablespoon smoked paprika 1 tablespoon ground cumin 2.5kg boneless pork shoulder, trimmed and rind removed (see general information for tips) 1/2 cup chicken stock 1 1/2 cups good-quality smokey (or Hickory flavoured) barbecue sauce 2 tablespoons Dijon mustard Nachos 3 cups (450 grams) pulled pork (see the description section above for the recipe) 300g corn chips 300g shredded mozzarella cheese Toppings to serve (take your pick or use them all!) Avocado, Chopped tomatoes, Sliced jalapeno or green chilli Sour cream, Coriander leaves, Lime wedges
METHOD Easy Slow Cooker Pulled Pork 1. Combine paprika and cumin in a small bowl. Season with salt and pepper. Rub pork all over with the spice mixture. * For oven instructions see general information tab* 2. Place pork into a slow cooker. Combine stock, barbecue sauce and mustard in a bowl. Whisk until well combined. 3. Pour mixture evenly over pork. Cover and cook for 6 hours on high or until pork is very tender when tested with a fork. 4. Turn off heat and stand for 20 minutes. 5. Transfer pork to a baking dish. Shred pork with 2 forks. 6. Stir 2 cups cooking juices through the pork. 7 Use shredded pork immediately or chill in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Nachos 1. Preheat oven to 200°C/180°C fan forced. 2. Heat a medium non-stick frying pan over medium heat. 3. Add pulled pork. 4. Heat, stirring occasionally, for 4-5 minutes until hot. 5. Arrange corn chips onto a large baking tray. 6 Bake for 3-4 minutes until extra crisp. 7. Remove from oven. Evenly sprinkle with half of the cheese. Top with pulled pork. Sprinkle with remaining cheese. 8. Bake for 10 minutes or until cheese is golden and melted. 9. Serve with avocado, tomatoes, chilli, sour cream, coriander and lime wedges.
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N
EW
NEW SLOW-COOKED WAGYU BEEF RANGE Introducing NEW Herbert Adams Slow Cooked Wagyu Beef range. Herbert Adams signature flaky pastry filled with succulent slow-cooked Australian Wagyu beef in a rich gravy. Available in two delicious flavours, Portobello Mushroom and Asian Fusion Style. Available in the freezer aisle of all leading supermarkets. @herbertadamsau
@herbertadamsau
Herbert Adams is registered trademark of Patties Foods Pty Ltd
RECIPES
PUMPKIN, SPINACH AND FETA FRITTATA Serves: 4
INGREDIENTS 4 cups cubed fresh pumpkin 2 medium potatoes, peeled and coarsely chopped 1/2 bunch spinach, chopped 200g crumbled feta cheese 3/4 cup (90g) grated cheddar cheese 8 eggs, lightly beaten 1 small red onion, thinly sliced
METHOD 1. Preheat oven to 200 0c. Lightly grease a 25cm baking dish and line it with baking paper.
2. Place the pumpkin in a microwave-safe bowl: cover and cook
in microwave on full power, stirring halfway through cooking time until tender, about 5 minutes. 3. Place the potato in a microwave-safe bowl; cover and cook in mircowave on full power until tender enough to pierce with a fork, about 4 minutes. 4. Combine the pumpkin and potato in a large bowl. Add the spinach, feta, cheddar and eggs; stir. Transfer mixture to prepared dish; top with sliced onion (optional). 5. Bake in preheated oven until firm, about 25minutes. Allow to rest 5 minutes before serving. PAG E 5 1
MAGGIE BEER’S LEBANESE CHICKEN AND RICE
INGREDIENTS 800g chicken thighs, skin on and bone in 1 litre chicken stock 2 cups brown rice 1 cinnamon stick 3 tbspn ras el hanout 1 tspn ground cinnamon 1/4 cup flaked almonds, roasted 1/4 cup pine nuts, roasted 1 cup flat leaf parsley, roughly chopped 45ml Extra Virgin Olive Oil
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METHOD 1. Place the chicken stock and cinnamon stick
into a large pot and place over high heat, once it has come to a boil add the chicken and reduce the heat to a gentle simmer. Allow to poach for 30 minutes, then remove the chicken (reserving the stock); remove the cinnamon stick and discard. Set chicken aside to cool until just cool enough to handle, remove the meat from the bone and shred, discard the skin, and keep warm. 2. Meanwhile, place the rice into a large pot along with reserved chicken stock (1L),
RECIPES
Serves: 4 to 6
ras el hanout & ground cinnamon. Place over a high heat, bring to the boil then reduce the heat to a very gentle simmer, place a tightfitting lid on and cook for 35 minutes without stirring (this is using the absorption method of cooking the rice). Remove from the heat and stir, allow to sit for 5 minutes, by this stage all the stock should be absorbed. 3. Place the rice into a large mixing bowl and stir through the shredded chicken, almonds, pine nuts, parsley, and olive oil and season with freshly cracked pepper and sea salt to taste.
4. To serve transfer to a platter and serve warm. Beautifully flavoured cooking stock can transform a dish from the ordinary to the exceptional. Maggie Beer Cooking Stocks are made from 100% natural ingredients, with no preservatives and are low in salt, making them the perfect base for a delicious meal. Find Maggie Beer Cooking Stocks in major and independent supermarkets, or at www.maggiebeer.com.au PAG E 5 3
MURRAY RIVER SALT BAKED BEEF ROAST
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RECIPES
INGREDIENTS 1-3 kilo piece roasting beef of your choice Extra virgin olive oil (EVOO), as needed 1 kilo Murray River Fine Salt 1 egg white Water as needed Several fresh herb sprigs (we used rosemary) Worcestershire Sauce Garlic powder Onion powder Cracked black pepper 1 whole egg, beaten
METHOD 1. Preheat the oven to 230°C. 2. Heat a little oil in a heavy frying pan and
caramelise the roast on all sides. Set aside.
3. Place the salt, eggwhite and water as
4.
5.
6. 7.
needed into a large bowl and mix together until you have the consistency of wet sand. Add some rosemary sprigs to this salt mixture. Spread some of the salt mixture onto a flat roasting dish, big enough for the roast to sit on without any of the meat touching the tray. Place the roast on top of the salt. Brush with Worcestershire sauce, sprinkle with garlic and onion powder and then cracked black pepper. Cover with the remaining salt, forming a complete crust. Brush with the beaten egg to seal any cracks etc Place into the oven for 30 minutes, then reduce the temperature to 120°C for a further 2 hours. Allow to rest, before removing the crust in pieces and discarding. Brush any remaining salt from the outside of the beef, slice and serve with vegetables of choice and gravy.
Recipe courtesy Tenina Holder @COOKING_WITH_TENINA Photograph, Samira Damirova @SAMIRA_DAMIROVA_ PAG E 5 5
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
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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.
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RECIPES
PASSIONFRUIT MELTING MOMENTS Cook Time: 20 mins including refrigeration
INGREDIENTS 200 g butter, softened 90 g icing sugar 60 ml (¼ cup) lime juice 1 tsp vanilla paste or extract 225 g plain flour 100 g cornflour 1 cup passionfruit curd Lime Butter 225 g icing sugar 75 g unsalted butter, room temperature 30 ml (1½ tbsp) lime juice
METHOD 1. To make the biscuits, beat butter, icing sugar, lime juice and vanilla 2. 3. 4. 5. 6. 5.
paste with an electric mixer for 3 minutes, until pale and creamy. Sift flour and cornflour over the butter mixture and stir with a wooden spoon until well combined. Refrigerate 10 minutes to firm up slightly. Preheat oven to 160°C and line two oven trays with baking paper. Roll a heaped tablespoonful of dough into a ball, place on lined tray and press lightly with the tines of a fork to form a cross-hatch pattern on the top. Repeat with remaining dough to make 24 biscuits. Bake approximately 14 minutes until just golden. Cool briefly on trays, then transfer to a wire rack to cool completely. To make lime butter, beat all ingredients with an electric mixer for 3 minutes until pale and creamy. Top half the biscuits with lime butter and refrigerate 15 minutes to firm up. Top lime butter with a spoonful of cooled passionfruit curd and sandwich with remaining biscuits. Store sandwiched biscuits in an airtight container in the refrigerator for up to 3 days. Photo by Jennifer Jenner. Recipe courtesy of www.aussiepassionfruit.com.au PAG E 5 9
LEMON COCONUT SLICE
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RECIPES
Prep Time: 30 mins
Serves: 24
This no-bake, quick lemon coconut slice has a light and creamy texture and is perfect for morning or afternoon tea or for sharing with friends – If you want to!
INGREDIENTS Base 125g (1/2 block) Copha, chopped 250g (1 packet) Arnott’s Milk Coffee Biscuits 80g (1 cup) desiccated coconut 160g (½ cup) sweetened condensed milk Lemon Topping 185g (3/4 cup) Copha, chopped 110g (3/4 cup) white chocolate melts 200g (2/3 cup) sweetened condensed milk 250g tub sour cream 60ml (¼ cup) lemon juice 2 teaspoons finely grated lemon rind 40g (½ cup) desiccated coconut, extra 1 teaspoon finely grated lemon rind, extra
METHOD Base 1. Grease and line a 20cm x 30cm slice tin. Make sure the paper has a 2cm overhang. 2 Melt the Copha in a microwave on high or in a saucepan until fully melted. Using a food processor, process the biscuits and coconut until they resemble fine breadcrumbs. 3 Add the melted Copha and sweetened condensed milk and mix together. Press the biscuit mixture firmly into the tin, using the back of a spoon. Put in the fridge to set for 10 minutes. Lemon Topping 1. Melt the Copha and chocolate in a microwave on high or in a saucepan over low heat until fully melted and combined. 2. Place sweetened condensed milk, sour cream, lemon juice and rind in a large bowl and mix to combine. Add the Copha chocolate mixture and mix until smooth. 3. Pour over the base and smooth the top. Put in the fridge to set for 20 minutes. 4. Place extra coconut and lemon rind in a small bowl and mix to combine. Sprinkle over the slice to serve. Slice into 24 bars.
NOTE This slice will keep in an airtight container in the fridge • for up to 3 days.
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RECIPES
TOMATO AND GOATS CHEESE TART Prep Time: 60 mins
Cook Time: 30 mins
Serves: 6
A modern twist using Fairy Cooking to make a delicious pastry base and then topped with fresh tomatoes and creamy goats cheese.
INGREDIENTS
METHOD
Pastry 185g (1 1/4 cups) plain flour 1/4 teaspoon baking powder 85g chilled Fairy Cooking, cut into small pieces 1 egg yolk 1 tablespoon lemon juice 2-3 tablespoons cold water
Pastry 1. Combine flour, baking powder and Fairy in a food processor. Process until mixture resembles fine breadcrumbs. Add egg yolk, lemon juice and sufficient water until pastry comes together. 2. Knead lightly and pat into a round flat shape. Wrap in baking paper and place in the refrigerator for 30 minutes to rest. 3. Preheat oven to 200°C. 4. Roll dough out on a floured bench and line a rectangular fluted flan tin. 5. Then line flan tin with baking paper and fill with baking beans or rice. Rest in refrigerator for another 20 minutes. 6. Blind bake pastry for 10 minutes, remove the paper and beans or rice turn the temp down to 180°C and bake for another 10 minutes or until golden
Filling 2 eggs 250 ml (1 cup) cream salt and pepper 250 g cherry tomatoes cut in half 150 g goat cheese basil leaves to garnish PAG E 6 2
Filling
1. Lightly beat eggs and cream together, season with salt and pepper. Assembly 1. Spread the cut tomatoes over the base and place chunks of goat cheese over top. 2. Pour over the egg mix and bake in the oven for 10 minutes, reduce heat to 180°C and cook for a further 20 minutes or until filling is puffed and golden. 3. Top with fresh basil leaves to serve. May be served hot or cold.
Australian owned and operated family business
saline water source has been trapped Murray River Salt began producing underground for thousands of years and premium gourmet salt flakes by utilising has not been exposed to the elements concentrated brine from the Mourquong until it is pumped up for salt production. Salt Mitigation Basin. This facility was The brine is solar evaporated and initiated for the purpose of intercepting crystallizes over the summer months. saline water and diverting it to what was already a salt degraded area. By The entire product range is produced harvesting this site, Murray River Salt is under strict HACCP regulations and assisting in preventing 200 tonne of saline complies with the ANZFA Australian food water reaching the fresh water system of standards guaranteeing quality. the Murray River per day. The ancient inland concentrated brine found within the Mourquong Mitigation Basin is recognised for its purity and mineral content- this pristine
A sustainable Australian product that is also assisting the environment by helping reduce salinity!
4 Bothroyd Court, Mildura Victoria P 03 5021 5355 www.murrayriversalt.com.au
RECIPES
MIXED BERRY BAKED OATS INGREDIENTS 1/2 cup Australian Rolled Oats 1 Banana 1 Egg 1 tbsp Maple Syrup 1 tsp Baking Powder 1/4 tsp salt 1/4 cup Aussie Frozen Fruit Mixed Berries PAG E 6 4
METHOD 1. Lightly grease two ramekins and pre-heat oven to 180'. 2. Add oats, banana, egg, maple syrup, baking powder and salt to blender and blend until smooth.
3. Pour batter into the ramekins and top with the frozen Mixed Berries.
4. Bake for 20 minutes and enjoy once cooled slightly.
CINNAMON KANZI® APPLE FRIES
Recipe courtesy of Kanzi® apples PAG E 6 6
RECIPES
Prep/Cook Time: 30-35 mins
For an indulgent treat, try these tasty Kanzi® Apple Fries tossed in spiced cinnamon sugar. Pastry 3-4 medium size Kanzi® apples (peeled, cored and sliced into 5mm wedges) ¼ cup caster sugar 1 cup all-purpose plain flour ¾ cup full cream milk 1 medium egg lightly beaten 1 tsp cinnamon 1 tsp vanilla essence Vegetable oil, for frying
Cinnamon sugar: 1/3 cup caster sugar 1 1/2 tsp cinnamon Caramel sauce: 3 tbsp maple syrup 1/2 tsp cinnamon powder ½ tsp ground clove Juice of ½ lemon 1 tsp vanilla extract 1/2 tbsp corn flour 3 tbsp full fat cream (or coconut cream) pinch sea salt
METHOD Pastry 1. Pour the vegetable oil (4cm high) into a medium size saucepan with deep sides. Place on medium - high heat and bring it up to frying point (185C). 2. In a mixing bowl combine the plain flour, sugar and cinnamon and stir to combine. Then add the milk, lightly beaten egg and the vanilla essence. Using a whisk, whisk until well combined and no lumps appear. 3. Add the Kanzi® apple slices to the batter to coat. 4. While the oil is heating up, prepare your cinnamon sugar by simply mixing both ingredients together. Set aside on a large plate. 5. Test if the oil is hot enough by adding in a tiny spoon of batter, it should sizzle and little bubbles should form around the batter edges. If not, allow it to heat up further. 6. Pick up a Kanzi® apple slice and allow any excess batter to drip off before placing it in the oil. Use a slotted spoon to gently turn the apple slice over once the batter coating has developed a light golden brown colour and cook the other side (2-3 minutes each side). Drain off any excess oil and place on paper towel. Repeat the process in batches of 5-6 slices at a time to prevent the slices sticking to each other. 7. Toss the cooked Kanzi® apple fries in the cinnamon sugar to coat all sides. To make the caramel sauce: 1. Combine the lemon juice and the corn flour in a small saucepan. Stir until well combined and any lumps are removed. Then stir in the remainder of the ingredients. 2. Allow to simmer on medium heat, stirring constantly until the sauce starts to thicken. Keep stirring to prevent lumps forming. Depending on your sweet tooth, a little more maple syrup can be added. 3. Once the caramel sauce is thickened and the taste of the corn flour has disappeared take it off the heat. 4. Enjoy your Kanzi® apple fries with a side of caramel sauce, served from a small pouring jug. PAG E 67
WANT MORE RECIPES? CLICK HERE
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CONSUMER NEWS
FIGHT WASTE & SAVE MONEY.
Food Waste in Australian Households
3. Potential interventions to reduce key products wasted
NEW RESEARCH FROM TheFIGHT most wasted products in THE FOOD WASTE Australian households can also CRC, AUSTRALIAN be categorised inCAN two ways: a) by HOUSEHOLDS the dollar value of the products SAVE THOUSANDS wasted, and b) by the overall OFweight DOLLARS EACH of waste produced. YEAR SIMPLE UsingUSING the dollar value allows MEASURES TO REDUCE practitioners to better highlight FOOD WASTE. the potential savings able to be
Save thousands of dollars each year using simple measures to reduce food waste. Analysis of the data from Australian households identified the top food categories and Thesampled Australian economy loses $36.6 billion each items contributing to household waste based on yeardollar due to food waste with households alone value and looked at the behaviours most contributing billion (Food Innovation correlated $19.3 with waste in those items. Meat and sea food (grouped together), and fresh vegetables Australia, 2021). According to the National and fresh herbs (groupedFeasibility together), were the at topleast two Food Waste Strategy Study, categories of food that contributed to the dollar a 30% reduction in household food waste is value of food waste. Five food items that were required to achieve Australia’s goal of halving identified as high priorities were: cooked beef, sliced foodbread waste bybread 2030rolls (grouped together), salads and (using vegetables), bananas, and cooked rice. The
STOP THROWING MONEYwith IN driving THE BIN. behaviours most associated waste across made by a household in reducing Thethese five most products are outlined in Table 2, along with top five wasted products (in terms potential interventions to address them. Some of the their food waste. of dollar value) are cooked beef, sliced bread interventions overlap with those listed in Table 1. and bread rolls, vegetable salads, banana and cooked rice and should be prioritised for household food waste reduction interventions.
Top 5 products to prioritise for interventions
Beef (cooked)
PAG E 7 2
Bread (sliced and rolls)
Salads (using vegetables)
Banana
Rice (cooked)
CONSUMER NEWS
Over Providers Over Providers
What influences their food waste?
When assessing food waste, consumers fall into one of three identified segments:
Typically parents in young families with children, OverProviders waste the most food. While they plan meals and shopping, they purchase and cook more than is needed, and don’t eat leftovers. They are motivated to change their behaviours to reduce food waste, but feel it would require some effort, particularly due to the unpredictable tastes and appetites of their children.
23% of households are over providers
Buy extra food
What behaviours The kids can be unpredictable… because they might eat a could be quarter of what you give them. they eat it all, you targeted to Sometimes just never know with them at least 50% of the time reduce their[but] you're throwing out a lot of Make a complet their food. food waste? shopping list befo
?
ey o th wast d ood waste, especially by: Theyefeel change requires an effort due to: d w much fo Ho o
Full fridges an frequent eatin out means les leftovers are eaten
Because I don't like to leave people hungry and that can mean I am a bit of an over caterer… think I've got that from my mom. I just never want anyone to leave m house hungry.
What makes it hard to change?
Busy schedules
Financial savings
Express love for family and guests by over-catering
The first two most associated with higher waste.
2.3 out of 10 household food managers in Australia are Over Providers
ey to reduce
Their parents
• over providers because children also bought and are unpredictable cooked more than • under planners in what they needed like • considerate planners
6.33 kgs
Environmental issues
per week
food shopping
What Whatmakes makesitit ithard hardto tochange? change? What makes hard to change?
What What What What behaviours They feel change requires an effort due to: behaviours behaviours They feel change requires an effort due to: behaviours Children’s unpredictable could could be be could be could be Busy appetites and preferences Busy Healthy eating Busy targeted schedules targeted to schedules targetedto to targeted to schedules reduce their reduce their reducetheir their reduce food waste? food waste? food waste? What influences their food food waste? es their behaviours to reduce food waste? What influences their waste? food waste? Doing the right thing for their children They feel change requires an effort due to:
t hard to change?
g what
What behaviours could be targeted to reduce their food waste?
Make aa complete Makea complete Make complete Manage fridge and shopping list before shopping listbefore before shopping list freezers for food that food shopping foodshopping shopping food needs to be used up
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Men and women, usually under 45 years
Have children under 17 years at home
Have 17 ye
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arents Express love for ght and family and guests emindthem themat athome home mind emind them at home ore than by over-catering meal-times tocook cook meal-times to meal-times to cook ehaviours to encourage ed he rightamount amount right e right amount
Involve Involvechildren childrenin infood food Involve children in food preparation preparationat athome home preparation at home
Who are they?
Because I don't like to Highest income leave people hungry and that can Iserve am a Stick tomean their shopping Cook andserve serve Useoldest oldestfood foodfirst first Cook and Use oldest food first Cook and Use bit list of based an over caterer… and only buy what based on family anduse useleftovers leftovers on family and use leftovers based on family and BothI work is needed hunger levels whencooking cooking hunger levels when cooking think I've got that from hunger levels when Because don't like to my mom. I just never High leave people hungry and want anyone to leave my Shop mainly at large that can mean I am a house hungry.
Cook based on hunger level
Use left overs
supermarkets
bit of an over caterer… think I've got that from PAG E 7 3 Incollaboration collaborationwith: with: In collaboration with: myHave mom.children I just neverIn under want anyone to leave my
18
Want to be timeefficient when shopping and cooking
General disinterest in shopping and cooking
CONSUMER NEWS
Under Planners Planners
What influences their food w
Part of single or couple households, without young children, Under Planners are less likely to plan shopping and cooking. The second most wasteful group, they are generally disinterested in food shopping or cooking and the least motivated to change their behaviours to reduce food waste, despite perceiving change to not require much effort.
32% of households are under planners
I hate cooking .. and when I cook, I will try and do a couple of meals out of that… I want to spend as little time in the kitchen as possible.
The last three salads that I’ve had, I didn’t even cut up the carrot. I put the whole carrot on the plate and ate it like Bugs Bunny, because it just seemed easier…When you’re by yourself…you slacken off.
e? st
4.46 kgs per week
What makes it hard to change?
I hate cooking .. and when I cook, I will try and do a couple of me out of that… I want to spend as little time in t kitchen as possible.
The last three salads that I’ve had, I didn’t even cut up the carrot. I put the whole carrot on the plate and ate it like Bugs Bunny, because it just seemed easier…When you’re by yourself…you slacken off.
What What behaviours behaviours could be could be Lack of interest targeted in planning targeted toto reduce their reduce their food waste? What influences their food waste? Whowaste? are they? food What influences their food waste? Who are they?
They feel change does not require an effort but have a:
erested avings
35 – 64 years old
Want to be timeGeneral disinterest efficient when to be timein shopping and General disinterestshopping Want and cooking efficient when in shopping and cooking Live alone Check or part ofstocks at food shopping andMake a meal plan for a
ours to reduce food waste?
Make a
cooking
a couple set number of days
hat influences their food waste?
cooking Who are meal they? plan
Promote online shopping as time efficient and an easy way to plan meals
Often don’t have Women, children at home
PA G E 74
Want to be timeefficient when shopping and cooking
Often don’t have children at home
Make a completeSecond highest Store food correctly income shopping list before at home after food shopping Live alone or part of a food shop
Make a shopping list a couple
I hate cooking .. and when I cook, I will try and do a couple of meals out of that… I want to spend as little time in the
I hate cooking .. and
or part of
Store food correctly
Food Waste in Australian H
for smaller households
Check food stocks
home before going alone food Live shopping
a couple
35 – 64 years old General Partnerdisinterest with supermarkets provide greater intoshopping andoptions to purchase right amount cooking
Food Waste in Australian Households
Women, 35 – 64 years old Women,
Lack of interest in shopping
Food Waste in Australian Households
How mu ch
3.2 out of 10 household food managers in Australia are Under Planners
do they w od o a f
Want to be efficient w shopping cookin
General disinterest in shopping and cooking
Second highest incom One person responsible for shopping and cooking In collaboration with:
Often don’t have
CONSUMER NEWS
For determining an estimate of the actual am food wasted in households it is necessary to ad of the amounts determined by the Survey, Dia Bin Audit (see Table 4).
Considerate Considerate Planners Planners Coming from older couple households, Considerate Planners waste the least food overall. They have a strong interest and love for food and show pride in being organized. With children no longer living at home, they have time and experience to engage in a range of planning, shopping and cooking practices that reduce food waste.
45% of households are under planners
Table 4: Adjustment factors for estimating act household food waste from different methods
What influences their food waste?
I love to cook. And since I’ve been home, I’ve been cooking even more, but I’m very Adjustment Fa conscious to be sustainable so that we don’t Thesure way their own if I Love cooking throw things out. So I’ll make that Survey parents shopped and food overbuy, I know that I’m going use it. and to cooked
1.7
Diary
4.5 out of 10 household food managers in Australia are Considerate Planners
Express love for family through food
Take pride in being organised
1.2
1.9
do they w od o a f
e? st
How mu ch
Bin Audit
* For example, actual food waste equals amount determine Survey multiplied by 1.7
3.72kgs per week
I love to cook. And since I’ve been home, I’ve been cooking even more, but I’m very conscious to be sustainable so that we don’t throw things out. So I’ll make sure that if I overbuy, I know that I’m going to use it.
uences theirWhat food influences waste? their food waste? ences their food waste?
The way their own The way their own parents shopped parents shopped and cooked and cooked
Express love Express love for family for family through food through food
PAG E 76
The way their own
parents shopped Love cooking and cooked Love cooking and food and food
Express love for family through food
Take pride in Take pride in being organised being organised
Love cooking and food
Take pride in being organised
24
IN
made australia
liquorice range
hold food waste and erventions CONSUMER NEWS
ntified ioritise old see
or measured A total hrough he An urs with arson, & twelve elations tatistically of food ere then food of the nda,
1
Prepare appropriate amount
2
Plan for changes in plans
3
Eat leftovers
4
Purchase appropriate amount
5
Eat oldest items first
6
Appropriate storage in fridge/freezer
7
Encourage small servings
Figure 1: Priority behaviours to focus on for development of household food waste interventions
PAG E 7 8
Source: (Ananda et al., 2021a)
POTENTIAL FOOD WASTE INTERVENTION STRATEGIES. So, by following some simple steps you can save money, and help the environment, remember every time you throw something away it impacts on the environment through landfill, the energy it took to produce that product and it’s packaging. The work has been supported by the Fight Food Waste Cooperative Research Centre whose activities are funded by the Australian Government’s Cooperative Research Centre Program. Food Waste in Aus
Evidence for design
THE PERFECT BALANCE OF
stralian Households ning interventions
0XHVOL Ď
CONSUMER NEWS
KELLOGG AUSTRALIA RECOGNISED AS EMPLOYER OF CHOICE FOR GENDER EQUALITY Iconic cereal and snack maker in Australia and New Zealand, Kellogg was today recognised as a leader in gender equality and awarded the Employer of Choice for Gender Equality (EOCGE) citation by the Workplace Gender Equality Agency (WGEA) in Australia. Kellogg’s Australia has been investing in a strong pipeline of female talent and developing future female leaders. In 2021 46% of new hires were female which is an improvement from 43% in 2020. Anthony Holme, Managing Director at Kellogg’s Australia and New Zealand said, “I’m delighted Kellogg’s has been acknowledged as one of the
best employers in Australia for our commitment, dedication and the action we have taken to accomplish gender equality. This includes our achievement in addressing the gender pay gap. We have made strong progress and are proud to be a leading change maker.” The EOCGE citation is the WGEA’s leading practice recognition program. The citation aims to promote and improve gender equality for women and men, while acknowledging the historically disadvantaged position of women in the workplace. A voluntary program, this citation is open to all compliant employers covered under the WGEA Act. PAG E 8 1
CONSUMER NEWS
NEW HEALTHY KIDS MENU
ROAD TRIPS ARE ABOUT TO GET MUCH EASIER AS PARENTS CAN NOW OPT FOR “HAPPIER” AND HEALTHIER MEALS FOR THE KIDS WHILE ON THE ROAD, THANKS TO OLIVER’S NEW KIDS’ MENU PACKED WITH ESSENTIALS NUTRIENTS AND FLAVOUR. Designed by Oliver’s own accredited Dietitian, the menu achieve the right balance of fruits and vegetables, proteins and whole-foods in every meal. Oliver’s developed a fun and tasty menu kids can enjoy in the car on the road or when it’s time to make a pit-stop. Oliver’s knows the importance of encouraging kids to have healthy eating habits, from a very young age, which is why they have made sure the menu is not only fun but achieves the right balance of fruits, vegetables, proteins and whole-grain foods in every meal. There is something for even the fussiest little eater to love, from healthy burgers and sweet potato chips to plant-based nuggets and a specialty kids drink range. Oliver’s has partnered with leading Find an Olivers store near you, suppliers including UDS plant-based burgers, or a plan a stop on your trip Remedy for their Junior kombucha range, and IKU CLICK HERE for plant-based golden rice nuggets. PAG E 8 3
AUSSIE PETS
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
IT IS ALL ABOUT THE TONGUE
DO YOU EVER WONDER WHY YOUR DOG’S TONGUE IS HANGING SIDEWAYS OUT OF ITS MOUTH, OR WHY YOUR CURRENT DOG IS A MUCH MESSIER AT EATER AND DRINKER THAN OTHER DOGS, OR WHY YOUR DOG LICKS YOU ALL THE TIME? HERE ARE SOME POSSIBLE ANSWERS TO THOSE QUESTIONS. PAG E 85
AUSSIE PETS
DIFFERENT DOG BREEDS HAVE A RANGE OF TONGUE LENGTHS, WHEREAS CAT BREEDS HAVE THE SAME TONGUE LENGTH. Firstly, many dog breeds simply have long tongues, Boxers, St Bernard’s, and snubbed nosed dogs all seem to have tongues longer than their mouths can accommodate, so it is not abnormal for these breeds to have a tongue hanging out the side of their mouths. For your more regular tonged K-9, if their tongue is flopping around during play that is normal, but if it is looks too long or just not sitting right ask your vet as there are a few medical causes for enlarged tongues. Long tongues can also get bitten in play so if they stop eating or drinking or become irritable it could be because of tongue damage. WHY DOES MY DOG KEEP LICKING ME? Dogs lick you mostly to give you a kiss, but some dogs find licking their owner calming, so they are happy to get into a 3–4-minute licking session. This can sometimes happen to stressed or anxious pets who need reassurance or just missed you through the day. WHY IS MY DOG SUCH A MESSY EATER AND DRINKER? Well, its all about the tongue when drinking, dogs’ tongues dip into the water, curl back trapping the water and then bring it into their mouths, the longer the journey back, the more spillage. When eating the big tongue can just get in the way and food can end up falling out the side. Not a medical issue, just something you have to accept. PAG E 8 6
HOW CLEAN IS A DOG’S TONGUE? I am sure you have heard someone say “Dogs mouths are cleaner than humans”….well, that is just not the case. Dogs’ mouths are full of k-9 bacteria that all dogs need. Humans do not have or need any K-9 bacterial in their mouths, a good exchange of K-9 and human bacteria during a kiss is not likely to cause a problem but remember dogs get very close when sniffing poop and other nasties, eating their own vomit etc, so be careful with the kiss. WHY WONT THE DOG EVEN TASTE THE FOOD? Dogs and cats’ taste with their nose first, if it does not smell right, they will not need a test nibble.
CONSUMER NEWS
FEELING
OLD THE GUINNESS BOOK OF RECORDS HAS RECOGNISED JONATHAN THE GIANT TORTOISE AS THE OLDEST TORTOISE TO HAVE EVER LIVED. PAG E 8 8
Jonathan he’s going at an estimated 190 years of age and lives on the remote Island of St.Helena and enjoys a cruisy lifestyle, he was gifted to Sir William Grey-Wilson IN 1882, when he was already 50 years old. Perhaps we could all live longer if we only ate fruit and lettuce leaves. Long live Johathan.
CONSUMER NEWS
SAVE OUR SPECIES
100 CORROBOREE FROGS RELEASED INTO KOSCIUSKO NATIONAL PARK WATCH THE VIDEO CLICK HERE
Australian frog species are at risk of extinction from climate change, habitat loss and a fungal disease known as chytrid fungus. An alarming 40 per cent of all amphibians across the world are listed as threatened. In Australia, chytrid fungus has caused the decline of 43 frog species. One of these species is the iconic southern corroboree frog (Pseudophryne corroboree). Tiny and poisonous, with striking black and yellow markings, this beautiful species is listed on the IUCN Red List as critically endangered and is one of Australia’s most threatened vertebrates. PAG E 9 0
The southern corroboree frog is adapted to life in cooler climates and is restricted to Kosciusko National Park in the south-east of New South Wales. There are only 30 left living in the wild. A collaborative effort between Taronga Zoo, Victoria Zoos, the National Parks and Wildlife Service and the NSW government's Saving our Species program, has seen one hundred southern corroboree frogs “brought home” and released in Kosciusko National Park. Content re published from Planet Ark Newsroom 23rd March 2022.
