Buy Australian Magazine December 2023 Issue

DECEMBER 2023

MAKE EVERY DAY AUSTRALIA DAY

Let's Celebrate SPREAD JOY WITH OUR FESTIVE RECIPES & ENTERTAINING IDEAS

MAKE EVERY DAY AUSTRALIA DAY

12

CHRISTMAS RECIPES

MAGGIE BEER'S SALTED BRANDY CARAMEL & LADY FINGER BANANA PAVLOVA - pg 50 IDEAS TO GET YOU INTO THE CHRISTMAS SPIRIT - pg70

CHARLIE IS COMING- pg 38

FREE TO READ CLICK HERE

CHRISTMAS RECIPES

41

CHRISTMAS

Spirit

CONTENTS

70 KING CHARLES DOLLAR COIN

38

5 NEW PRODUCTS 11 SUBSCRIBE & WIN 22 IN SEASON - PINEAPPLES 28 AUSTRALIANA CHRISTMAS TABLE 34 LYCHEES FOR CHRISTMAS? WHY NOT 38 THE CHARLIE COIN 41 RECIPES 70 CHRISTMAS SPIRIT 73 AUSSIE PETS 76 KATE SAVE - CHRISTMAS HEALTH TIPS 80 DO'S & DONT'S AT THE WORK XMAS PARTY

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/ Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.

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Great Northern Ginger Beer Using the finest Queensland Ginger, it is the perfect balance of crisp and dry creating a refreshing Ginger Beer that is perfect for the Australian Summer. When the orange glow of an Aussie sunset covers the horizon it's what we like to call Ginger Hour. The perfect time to crack a Ginger Beer.

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Darrell Lea Christmas Pudding Featuring a deliciously light and fluffy coconut nougat centre, smothered in creamy milk chocolate, and topped with a Christmas holly, the Darrell Lea Christmas Puddings are a great addition to any stocking, spread or moment with loved ones this festive season. Available in leading retailers now including Woolworths, Coles, Aldi, Big W and IGA for RRP $10.

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www.copha.com.au PAG E 1 2

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Maxiblock Zinc Stick - Mineral Range Maxiblock extends its Mineral sunscreen range and launches Maxiblock Zinc Stick Clear SPF50+.

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New Praise Squeezies When it comes to sauces and dips, aioli is one of the best. Praise Garlic Aioli gives you a taste of just how good this condiment can be with it's delicious and now even creamier flavour.

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Brown Brothers Presecco

Embrace the season for celebrating with this Limited Edition Brown Brothers Prosecco Rose: blush in colour, bright, and refreshingly dry. With delicate notes of fresh red berries and a sparkling finish, or the Limited Edition Brown Brothers Prosecco King Valley, vibrant, refreshing, and made to be shared. With hallmark notes of crisp apple and pear.

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Tucker’s TASTES OF AUSTRALIA Cracker Range Lemon Myrtle from the Adelaide Hills, Wattleseed from South East Australia and, Pepperleaf and Old Man Salt Bush from Tasmania all add distinctive flavour elements found no where else in the world.

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PINEAPPLE

t a h t t e G r e m m Su g n i l e e F PAG E 2 2

IN SEASON

AUSTRALIAN PINEAPPLES ARE JUICY AND SWEET, GROWN AND RIPENED BY THE TROPICAL SUNSHINE IN QLD AND NT

pp a e Pin

le is tropical frui t th

at is

They call it a Pineapple because when Europeans first came across this strange looking fruit they thought it looked like a large yellow pinecone. Sounds better than its scientific name Ananas Comosus.

South America is when they are thought to have originated before being taken to all parts of the world. Hawaii was the first place it was grown commercially.

If you love Pineapple you live in the right country, we put Pineapple on hamburgers, pizzas and in salads, if you were in the USA or Europe and requested Pineapple on your food you may be escorted off the premises.

Pineapples are abundant in Australia with perfect growing conditions. Many Aussies see Pineapple as a Summer fruit as its bright, sunny and tropical, but Aussie Pineapples are available all year round. »

m e ad

in of

divid ual berries tha t

fus ea ro PAG E 2 3

un

da

core to form the tral f r u cen it.

IN SEASON

THE GOLDEN RULES OF PINEAPPLES! Rule 1

CHECK IT External colour is not the best indication of a pineapples ripeness. The colour will vary from season to season, but keep in mind that the fruit is harvested when it's ripe. So when it hits the store, it is ready to be eaten straight away.

Fruit should be firm and plump with no brusing. If the pineapple still has a crown the leaves should be a deep green and there should be no yellowing or dryness.

Rule 2 STORE IT

While pineapples appear to be a sturdy fruit, they are actually quite delicate.

Avoid over handling as they can bruse easily.

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Rule 3

KEEP IT COOL The optimum temperture to store pineapples is between 12 and 15 degrees Celsius.

IN SEASON

Pineapples are high in vitamin C and magnese, it also contains Bromelaine which is said to reduce inflammation and could even improve your mood, Horticulture Australia refer to it as one of their Mood Foods.

FUN FACTS Pineapples are not related to Pines or Apples.

Pineapples are a fruit.

Although we see Pineapples as an iconic Australian food and industry, we even have the BIG PINEAPPLE in QLD to prove our claim of Pineapple fame, but we are not in the top 15 Pineapple producing countries of the world.

Pineapples were not know to Europeans until the 15th century.

In 2012 9 News along with other media organisations reported an Australian woman from the NT had grown the worlds biggest pineapple weighing 8.28 kg, previous best was grown in PNG 8.0 KG. You can eat Pineapple skin, it’s actually nutritious. (yuk all those spikes)

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PINEAPPLE

PINEAPPLE & GINGER GRANITA

PREP

5 MINS

INGREDIENTS 1 medium pineapple, skin on, cut in half horizontally 4cm ginger, peeled and finely grated 2 tbsp caster sugar Fresh mint leaves to garnish

FREEZING 4 HOUR

SERVES

2-4

METHOD 1. Using a sharp knife, cut off the crown/top of the pineapple and then cut

the pineapple in half. Carefully run the knife in a circle around the inside of the pineapple, about 1 cm from the skin. Cut out the inside core and remove. Using a spoon, scoop out the flesh.

2. Set aside pineapple cups and cover with cling wrap (optional). Place pineapple flesh into a blender with ginger and caster sugar. Blend until smooth.

3. Pour pineapple mixture into a shallow tray and place in the freezer for 2 hours. Using a fork, fluff up frozen pineapple mixture and return to freezer. Repeat every 30 minutes for another 2 hours (4 hours freezing time total).

4. Fluff up the granita with a fork before serving granita inside pineapple cups or glasses. Add fresh mint leaves to garnish and serve!

TIPS • This pineapple granita will last up to one week in the freezer.

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AUSTRALIANA CHRISTMAS TABLE CHRISTMAS IS A LITTLE DIFFERENT IN AUSTRALIA. INSTEAD OF BUILDING SNOWMEN, WE BUILD SAND CASTLES. AND RATHER THAN DRINKING HOT COCOA WE ARE REACHING FOR THE NEAREST ICE COLD REFRESHMENT. I love Christmas, and each year secretly hope we may just have a White Christmas down under!

However being a tad more realistic, I was inspired to create a simple and effortless Australiana table setting that you could easily try, even if you live in the Northern hempishere.

I like my tables to have a feeling of overabundance, so if that’s not for you, just pare back a little with the floral and embellishments.

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AUSSIE CHRISTMAS

The key is using floral & greenery that is native to your area, that is in abundance and can be easily gathered from your local area or market.

Use the floral as the colour inspiration for your overall tablescape and mix and match different textured dinner and side plates.

CHOOSE THE FOUNDATION Choose all the elements that will form the foundation for you table such as table cloth, plates, cutlery and napkins. Get inspiration in terms of colour and tone from your floral arrangements.

If you can’t find the perfect colour table cloth, do what I do, and use fabric instead. Often this can be a cheaper alternative and you can select the exact length you need. Always check what is on sale at your local fabric supplier or craft store and the choose something that you can use multiple times.

The good thing about fabric, is it can be easily thrown in the washing machine and kept for next time. In this case, I chose a natural hessian blend that was on sale in a natural creamy white colour and got 3m, I think it came to $18.

I love pottery style dinnerware with its organic and rustic appeal.

True to my personal love for an eclectic style, I like to mix and match plates. Just choose ones that have a similar tone, colour or theme so they look like they belong together.

To get an interesting array of layers and textures, start with the larger dinner plate and then place the smaller side plate on top. Experiment with what plates go best together and then loosely fold your napkin and finish with cutlery and glassware.

I purposely chose a fancy faceted glass to contrast the rustic theme. Depending upon what you will be drinking, choose accordingly! »

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AUSSIE CHRISTMAS

PERSONALISE THE TABLE! I love the idea of personalising the table for dinner guests, it is a really thoughtful touch and also can encourage conversation with thoughtful placement. Enter as strangers, leave as friends!

We worked with local calligrapher Stephanie from Pepper Eve Calligraphy to create these adorable place settings… on gum leaves! It ties in beautifully with the Australiana theme, as well as using what you already have, or is in abundant supply. Guests can then take these home…and hang them on their Christmas tree!

Another option is personalising gift tags.

Stephanie hand lettered on natural craft paper with white ink, which fit within our overall scheme. Alternatively you can write Christmas phrases… a cute little touch without being overly obvious!

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ADD A TREAT! Its Christmas afterall, so give your guests a little treat to take away – or eat right there! Instead of the traditional gingerbread house, we teamed up with local brand Sweet Mickie and chose these gorgeous and delicious Christmas themed gingerbread slogan cookies!

The cookies add a real contemporary touch to the table, a talking point and finish off the setting. I just love the cute and cheeky sayings on each.

Another idea is to pre bake your own sugar cookies and get the kids involved. Instead of the typical reindeer or snowflake pattern, choose something as simple as a circle or square shape, add white fondant icing and decorate accordingly. »

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AUSSIE CHRISTMAS

FINISH WITH SOME BLING! Next the table needs some cute little Christmassey touches! I added miniature glass baubles and used natural twine to wrap up kraft paper boxes with lids from my local craft store.

Alternatively you could use ornaments you had in your collection to decorate the table or gift special ones to your guests after the party. glass baubles also work really well and can be personalised with a special permanent pen.

Nestle in a few tea light candles to add instant moodiness. I used clear glass candle holders to not detract from the setting, but you could use taller white pillar candles too.

I hope you take some inspiration from the Australiana inspired Christmas table I have put together.

Christmas doesn’t have to always be red and green – although I am usually quite the traditionalist – perhaps things are changing!

The beauty about this table is that it can be adapted to suit a range of looks, and most of the elements can be re-used again or for other applications! The most important thing on Christmas is to be with your loved ones, enjoy eachother’s company and create a relaxing atmosphere.

Merry Christmas!

Jess x

Content courtesy Jessica Viscarde, Eclectic Creative

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F E AT U R E

LYCHEE FOR CHRISTMAS WHY NOT? BRING ANY CHRISTMAS DISH TO LIFE WITH WONDERFUL AUSTRALIAN LYCHEES. The Lychee colour is perfect for Christmas, and something a little different. Lychees not only look great, they are also packed full of hidden health and nutrition benefits.

Seven lychees (one serve) contain as much vitamin C as a small orange and provide 100% of the recommended daily intake of vitamin C.

Lychees are also medium GI, with a GI level of 57. Their slow releasing energy makes them a great snack to keep you going.

Lychees are also ranked second behind strawberries in antioxidant levels.

They have fewer than 65 calories per 100g and are fat-free.

LYCHEES ARE IN SEASON FROM NOVEMBER TO FEBRUARY but if you purchase Lychees now that can be kept in the freezer for up-to 6 months.

YOUR STORE-BOUGHT LYCHEES ARE RIPE NOW AND READY TO EAT just peel outer layer and eat the white creamy inside, be careful of the pip.

NEVER EATEN LYCHEES? You are not alone, although Lychees are growing in popularity year on year many people are still yet to try the Lychee, so what can you expect? When you bite into the peeled lychee it should be nice and firm like a strawberry, and you guessed it, it tasted like a cross between a strawberry and a pear, some say Watermelon.

Lychees are also great in drinks, blend them up for your favourite cocktail.

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LY C H E E S

FUN FACT Lychees were introduced into Australia more than 150 years ago with the first lychee trees being brought into northern Australia in the 1870s by Chinese immigrants.

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LY C H E E S

DECADENT LYCHEE AND TRUFFLES CHRISTMAS PLATTER

Created by Marie Duong for Australian Lychees

INGREDIENTS 20 fresh lychees, peeled & seeded 1 cup high quality baking chocolate chips (dark or milk) 1 tsp neutral vegetable oil Optional filling: uncrystallised ginger Optional toppings: shredded coconut, chopped nuts, mini chocolate chips, sprinkles, etc.

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METHOD 1. Using a paper towel, thoroughly pat the lychees dry (for

best results, allow them air dry for 30-60 minutes at room temperature on a tray lined with paper towel). Line a tray with baking paper.

2. If using the filling, stuff the lychees (in the seed cavity) with a small piece of uncrystallised ginger.

3. Use a double boiler or place the chocolate in a small microwave-safe bowl, and microwave in 15 second intervals, stirring after each time, until smooth (Be very careful not to overheat the chocolate!) Add the oil and stir to combine.

4. Dip each lychee into the melted chocolate and place on the prepared baking tray. Sprinkle with toppings (optional) then allow to set uncovered in the fridge for at least 10 minutes.

THE C

CONSUMER NEWS

E C I L O R IN A H

HIS MAJESTY KING The new effigy of His Majesty King Charles III is official Commonwealth Effigy designed by CHARLES III WILL SOON the The Royal Mint in London with Royal Approval.

START APPEARING ON The first coin to have the King’s effigy will be the COINS PRODUCED BY THE $1 coin.

ROYAL AUSTRALIAN MINT. The coins will start appearing in banks and cash registers across the country before Christmas.

PAG E 3 8

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RECIPES

VE SEA I T S SO FE N

&

s e p i c e R

Buttered Jumbo Prawns Marinated in Rum Coconut Chilli & Lime served with a Papaya Jam White Christmas Wreath Christmasy Minty Pink Couscous Salad

Lychee Blueberry Cupcakes Extra Virgin Olive Oil Gingerbread

S

Salted Brandy Caramel & Lady Fingers Banana Pavlova

MER RE C SUM I P E

Baked Ham with Quince & Rosemary Glaze

Shakshuka White Crackle Snowman Spelt Pancakes with Caramelised Bananas Pineapple Nachos Bertocchi Food Stylist Peta Gray's Christmas Ham Glaze

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BAKED HAM WITH QUINCE & ROSEMARY GLAZE

PAG E 4 2

RECIPES

INGREDIENTS 5kg traditionally smoked leg of ham 1/2 cup water 200mL Maggie Beer Quince & Rosemary Glaze

METHOD Remove ham from the fridge half an hour prior to 1. preparation.

2.

Preheat the oven to 250⁰C. 3. To remove the rind, make a cut 10cm from the hock, then

using your fingers, gently pull the skin away from the ham.

Remove the rind completely and discard.

4. Using a small sharp knife, score the fat in a crisscross pattern to form diamonds. Ensure to maintain an even depth all over and avoid cutting the flesh. Place it onto an oiled wire rack that rests in a baking dish 5.

Pour water into the base of the baking dish.

6.

Using a basting brush, brush the fat of the ham with half of the Quince & Rosemary Glaze. Place the uncovered ham into the oven to bake until it begins to caramelise - this should take approximately 15 minutes.

7. Remove from the oven quickly and brush over the remaining amount of Quince & Rosemary Glaze. Return the ham to the oven, ensuring to place the tray back in the opposite way around, and bake until the ham is beautifully caramelised all over – this should take approximately 10-15 minutes. Ensure to keep a close eye on the ham so you don’t take it too far; but you’re looking to achieve a nice burnish all over.

8. Remove from the oven, carve and serve.

Scan the QR code to visit the Maggie Beer website, where you can explore more delicious Christmas recipes, pick up a jar of Maggie Beer’s Quince & Rosemary Glaze, or find the perfect gift for a friend or loved one.

PAG E 4 3

RECIPES

BUTTERFLIED JUMBO PRAWNS JUMBO PRAWNS MARINATED IN RUM COCONUT CHILLI AND LIME SERVED WITH A PAPAYA JAM PREP

20 MINS

INGREDIENTS 12 extra large green Australian prawns, butterflied Lime and sliced green chilli to serve Marinade 75 g unsalted butter, melted and cooled 2 garlic cloves, grated 1 lime, juiced 1 tbsp rum

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COOK 1 HRS

METHOD Papaya Jam 2 tbsp extra virgin olive oil 1 onion, chopped 1 tbsp chopped ginger 1 ripe papaya (about 1kg), peeled, seeds removed and chopped 1 cup caster sugar ¼ cup apple cider vinegar 1 orange, zested and juiced ½ tsp mixed spice

To make the papaya jam 1. Heat the oil in a saucepan over medium heat.

2. Add the onion and cook for 3-4 minutes until softened. Add the ginger and cook for a further 2 minutes then add the papaya, sugar, vinegar, orange juice and zest and the mixed spice with ½ cup water.

3. Cook for 40 minutes until thickened and papaya has broken down.

Remove and allow to cool.

WHITE CHRISTMAS WREATH

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RECIPES

PREP 30 MINS

+

CHILLING TIME 1 HRS

COOK

5 MINS

MAKES

48

MINI'S

DIFFICULTY EASY

This edible White Christmas Wreath is the perfect bite-sized dessert idea for a party. Little no-bake White Christmas bites are topped with whipped cream and fruits for a delightful dessert that looks as good as it tastes.

INGREDIENTS 1/2 cup (115g) glace cherries, chopped 2/3 cup (120g) mixed dried fruit 2 tablespoons brandy 2 teaspoons mixed spice 2 ½ cups (100g) Kellogg's Rice Bubbles 2/3 cup (70g) powdered full cream milk ½ cup (50g) slivered almonds, toasted ½ cup (70g) icing sugar mixture, sifted 2/3 cup (55g) desiccated coconut 250g Copha, chopped 300ml thickened cream Freeze-dried strawberries, chopped to garnish Fresh berries and cherries to serve with the wreath

METHOD 1. Lightly grease 2 x 24-hole mini muffin tins with cooking spray.

2. Combine cherries, dried fruit, brandy and spice. Mix well.

3. Combine the dry ingredients in a large mixing bowl, then add in the dried fruit mixture and stir to combine.

4. Melt Copha in a saucepan over low heat. Cool slightly then pour

onto dry mixture and combine well. Press 1 heaped tablespoon of mixture into each muffin hole. Flatten tops with the back of a spoon.

Refrigerate for 1 hour or until firm.

5. Remove White Christmas from tin and arrange onto a serving platter or board in the shape of a wreath.

6. Just before serving, whip cream to stiff peaks and fill a piping bag fitted with a 2cm nozzle. Pipe onto the White Christmas and decorate with freeze dried strawberries and fresh slices of strawberries.

7. Arrange fresh fruit around the wreath to garnish. Place into the centre of your Christmas table.

TIPS & HINTS Substitute brandy with apple juice or a cooled brewed tea such as Earl • Grey.

• Alternatively, melt Copha in the microwave on High in 30 second bursts.

• Puddings can be made 3-4 days in advance. Store in an airtight container in the refrigerator, undecorated.

• This recipe makes one large wreath or two smaller wreaths. Perfect centrepiece for your Christmas table.

• Decorate with other sweet treats such as candy canes, Christmas lollies and chocolates.

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RECIPES

CHRISTMASY MINTY PINK COUSCOUS SALAD

Dietitian & Nutritionist Rebecca Gawthorne

INGREDIENTS 1 cup pearl couscous (uncooked) 400g (1 can) cooked chickpeas, drained and rinsed 1/4 cup fresh mint leaves, finely chopped 1/4 cup coriander, finely chopped 8 Medjool dates, pitted and diced Seeds of 1 large pomegranate 2 Tbsp extra virgin olive oil Juice of 1 large lemon 150g feta, crumbled PAG E 4 8

METHOD 1. In a large pot, bring 1 cup of water to the boil.

Add couscous and reduce to simmer. Cook for approximately 7 minutes or until liquid is absorbed and the couscous is cooked through.

2. Transfer couscous to a large salad bowl. Add chickpeas, mint, coriander, dates and pomegranate.

3. To make the dressing, whisk together olive oil and lemon juice in a small bowl. Drizzle over salad and top with feta. Toss to combine and enjoy.

SALTED BRANDY CARAMEL AND LADY FINGER BANANA P

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RECIPES

PAVLOVA

SERVES

8-10

INGREDIENTS 4 free range egg whites pinch of salt 220g caster sugar 1 tbspn cornflour 1 tbspn Maggie Beer Verjuice 375ml thickened cream

375ml crème fraîche 250g Maggie Beer Salted Brandy Caramel 4 lady finger bananas, peeled and sliced (lightly blackened to show they are ripe) 1/4 cup brown sugar

METHOD Preheat oven to 160°C. 1.

2.

Place egg whites in the bowl of an electric mixer with a

pinch of salt and whisk until soft peaks form. Gradually add the caster sugar, a third at a time, whisking until the mixture is stiff and glossy. Check the sugar is dissolved by rubbing the mixture between your fingers.

3. Add the cornflour and Verjuice and do a final whisk to combine. You’ll know when the meringue is stiff and glossy because the mixture will have tripled in volume and stands up when the beaters are lifted.

4. Divide the mixture evenly onto two baking trays lined with non-stick baking paper, and using a spoon, shape the meringue into rectangles, roughly 22cm x 8cm.

5.

Place the meringues into the oven and immediately reduce the temperature to 140°C. Bake for 40 to 45 minutes.

6.

Turn the oven off and allow it to cool completely in the oven with the door ajar.

7.

To prepare the cream filling, place the thickened cream into the bowl of an electric mixer and whip it to soft peaks.

Add the crème fraîche and whip for another 30 seconds.

Gently fold through the Salted Brandy Caramel.

8. To prepare the bananas, coat each side of the banana slices with brown sugar. Place a large non-stick frypan over medium heat, and once hot, add the banana and fry on each side for 3 to 4 minutes or until caramelised. Remove and set aside.

9.

To serve, place one of the meringue slabs onto a serving platter. Spoon half of the cream mixture onto the meringue and spread it out evenly, then place the second meringue on top and spoon over the remaining amount of cream. Spread cream evenly, then top with sliced caramelised banana.

Scan the QR code to visit the Maggie Beer website, where you can explore more delicious Christmas recipes, pick up a jar of Maggie Beer’s Salted Brandy Caramel, or find the perfect gift for a friend or loved one.

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RECIPES

LYCHEE BLUEBERRY CUPCAKES

MAKES

12

Created by Marie Duong for Australian Lychees

INGREDIENTS

METHOD

1/2 cup (approx. 12) fresh lychees, peeled & seeded

Cupcakes 1. Preheat the oven to 180°C and line a cupcake tin with 12 cases.

2. Chop the fresh lychees into small 1 cm pieces. Set aside.

3. Using an electric mixer on medium speed, cream the butter and sugar until pale yellow, light and fluffy, about 2-3 minutes. Add the eggs and beat for a further minute, then fold in the flour.

4. Add the milk and stir until just combined. Fold through the blueberries and chopped lychees.

5. Spoon cupcake batter into the prepared cases until 2/3 full. Bake for 20-25 minutes, or until a toothpick comes out with a few crumbs.

6. Allow to cool in the tin for 5 minutes, then transfer to a wire rack to cool completely before frosting.

125g unsalted butter 3/4 cup caster sugar 2 eggs, lightly beaten 1/3 cup milk 1 1/2 cups self-raising flour, sifted 1/4 cup blueberries Ricotta Lychee Frosting 200g firm ricotta 4 tbsp icing sugar 1/4 cup (approx 5-6) fresh lychees, peeled & seeded

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For the Frosting

1. Add lychees to a blender and blend until smooth. Strain through

a fine mesh sieve to remove any pulp – you should have about 4 tablespoons of lychee juice. Set aside.

2. Using an electric mixer on medium speed, whisk together the ricotta, icing sugar and lychee juice.

3. Frost cool cupcakes and garnish with a slice of fresh lychee and a blueberry.

EXTRA VIRGIN OLIVE OIL GINGERBREAD

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RECIPES

PREP

30 MINS

COOK

9 MINS

INGREDIENTS 1 & 2/3 cup plain flour 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 teaspoon of mixed spice Pinch of salt 1/2 teaspoon of vanilla essence 1/3 cup light brown sugar, packed 1/4 cup golden syrup or molasses 1 egg 1/4 cup Cobram Estate Classic Extra Virgin Olive Oil Your choice of Icing

METHOD 1. Preheat the oven to 170°C fan

forced and line a large baking tray with baking paper and set aside.

2. In a large mixing bowl, mix the Cobram Estate Classic Extra Virgin Olive Oil, egg, golden syrup, vanilla essence and the brown sugar until combined.

3. Add in the plain flour, ground cinnamon, ground ginger, mixed spice and salt and mix until combined.

4. Place the cookie dough onto a floured surface and roll out the dough with a rolling pin to 1/4" thick.

5. Using your cookie cutter, cut out the cookie shapes that you want.

Place on the prepared baking tray and bake for 9 minutes.

6. Let the cookies cool completely before decorating. Enjoy!

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RECIPES

SHAKSHUKA

INGREDIENTS 8 eggs 2 tbsp extra virgin olive oil 1 red onion, diced 1 red capsicum, diced 1 fresh red chilli, sliced 3 garlic cloves, finely chopped 1 tbsp ground cumin 2 tbsp paprika 4 x tomatoes, diced or 1 can tomatoes 1 tbsp tomato paste resh black pepper 120g baby spinach 120g fetta 1 tbsp parsley, chopped PAG E 5 6

PREP

5 MINS

COOK

10 MINS

SERVES

2

METHOD 1. Preheat the oven to 180C. 2. Heat the extra virgin olive oil in a frying pan over a

moderate heat. Add the onion, capsicum, chilli and garlic and sauté for 3-4 minutes until the onion is translucent.

3. Add the cumin, paprika, tomatoes and tomato paste.

Simmer for about 10 minutes. Fold through the spinach.

4. Divide the sauce between 4 ovenproof individual baking dishes. Crack 2 eggs onto the top of each dish.

Bake for 10 minutes, or until the eggs are set to your liking.

5. Crumble the fetta over the top of each dish and scatter with fresh parsley. Serve immediately with toasted wholemeal sourdough.

WHITE CRACKLE SNOWMEN

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RECIPES

PREP

2 HRS

COOK

10 MINS

MAKES

12

INGREDIENTS 2 ½ cups (435g) white chocolate melts 12 milk chocolate melts 12 pieces Dairy Milk Chocolate Roll Mini M&M’s, black writing icing and chopped orange jelly beans, to decorate Crackle Mixture 2 x 180g block white chocolate, chopped 75g Copha, chopped 2 cups (80g) Kellogg’s Rice Bubbles ½ cup (50g) desiccated coconut

METHOD Crackle mixture 1. To make crackle mixture, place chocolate and Copha in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted.

Remove from the heat. Stir in ½ cup of Rice Bubbles and coconut until well combined. Refrigerate until just firm. .

Snowman head and body 1. To make the snowman’s body, roll one level tbsp of mixture into a ball.

Repeat to make 12 large truffle balls. Place onto a lined baking tray and set aside.

2. To make the snowman’s head, roll 2 tsp of mixture into a ball then repeat to make 12 small truffle balls. Place onto prepared baking tray with the snowman’s body truffle balls.

3. Roll truffle heads and bodies in remaining Rice Bubbles to coat. Return to baking tray and refrigerate for 15 minutes.

Coating snowman 1. Meanwhile, place white chocolate melts into clean heatproof bowl.

Sit bowl over saucepan of simmering water and stir until melted.

Remove from heat.

2. One at a time, dip all the truffle heads into the melted chocolate, allowing excess to drip away. Return to lined tray.

3. Repeat with the truffle bodies dipping so that only the bottom half is covered in chocolate. Place onto prepared tray with truffle heads and refrigerate for 15 minutes. Reserve remaining chocolate.

Decorating the snowman 1. Using a sharp knife, trim top off truffle heads to sit flat. Using some of the reserved melted chocolate as glue, stick one milk chocolate melt on top of each truffle head, then stick one piece of Dairy Milk Chocolate Roll on top, for the hats. Stick truffle heads onto truffle bodies.

2 Using chocolate as glue, decorate snowman bodies with M&M’s for the buttons and glue the jelly bean piece on the truffle head for the nose. Use writing icing to draw eyes and mouth.

TIPS & HINTS • Store in a sealed airtight container in the refrigerator. Snowmen will keep for up to one week.

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RECIPES

SPELT PANCAKES WITH CARAMELISED BANANAS

INGREDIENTS 140g Vitasoy Oat Yogurt Blueberry ½ cup wholemeal spelt flour 1 teaspoon baking powder 1 egg, lightly beaten 1 teaspoon maple syrup ½ banana, mashed ½ banana, cut into slices 1 tablespoon maple syrup, plus extra ¼ cup blueberries

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PREP

10 MINS

COOK

10 MIN

SERVES

1

METHOD 1. Whisk together flour and baking powder in a small mixing bowl. Make a well in the flour, add egg, maple syrup banana and 2 tablespoons Vitasoy Oat Yogurt Blueberry, reserve remaining for serving, and whisk until smooth and combined. If mixture is very thick, add 1 tablespoon water to loosen.

2. Heat a non-stick pan over medium heat. Add ¼ cups of mixture to the pan and cook for 2-4 minutes or until air bubbles appear on the surface. Flip over and cook for a further 2-4 minutes or until browned and cooked through. Transfer to serving plate and keep warm.

3. Add banana slices to pan and pour over maple syrup. Cook for 2 minutes or until golden brown, turn over and cook for a further 2 minutes. To serve top pancakes with remaining yogurt, caramelised bananas and blueberries.

BAKE IT THE BEST This Festive Season

Scan for Recipe FUDGY CHOC CHUNK BROWNIE CHRISTMAS TREES

RECIPES

PINEAPPLE NACHOS

INGREDIENTS 400g diced tinned tomatoes 400g tin black beans, rinsed and drained 30g packet taco seasoning ¼ cup water 1 garlic clove, finely grated 200g corn chips 1 cup cheddar cheese, grated 1 avocado, roughly chopped ½ fresh pineapple, skin and core removed and roughly chopped 1 tomato, roughly chopped ½ red onion, finely chopped Coriander leaves and jalapenos to garnish (optional)

PREP

5 MINS

COOK

10 MINS

SERVES

6-8

METHOD 1. Preheat oven 180°C. 2. In a small saucepan, simmer tinned tomatoes, beans, taco

seasoning, ¼ cup water and garlic over medium heat for 5 - 10 minutes.

3. Place half the corn chips on an ovenproof plate or tray, add half the tomato mixture, half the cheese, and repeat adding the remaining chips, tomato mixture and top with cheese.

4. Place in the oven and cook for 5 minutes, until cheese is melted.

5. Remove nachos from oven. Top with avocado, pineapple, tomato and red onion.

6. Garnish with coriander leaves and jalapenos.

TIP To make this a larger meal or to add extra protein, add some • shredded BBQ chicken to the tomato and bean mixture

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F E AT U R E

SALADS IN THE SUN A COLLECTION OF OVER 25 DIETITIAN CREATED SALAD RECIPES THAT MAKE HEALTHY EATING EASY AND DELICIOUS! Each recipe has been designed by Dietitian & Nutritionist Rebecca Gawthorne of Nourish Naturally to make you feel nourished, energised and satisfied.

SALADS IN THE SUN EBOOK INCLUDES: • Over 25 healthy and delicious salad recipes • Beautiful HD images for each recipe • Shopping List • Conversion Charts ( metric and imperial) • Ingredient Swaps and Substitutions • Salad Prep Quick Tips • Weekly Meal Planner Template so you can plan these recipes into your week

CLICK HERE TO PURCHASE YOUR COPY

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FOR THE LOVE OF

BERTOCCHI FOOD STYLIST PETA GRAY’S CHRISTMAS HA

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RECIPES

AM GLAZE RECIPE

INGREDIENTS 1 Bertocchi or San Marino whole leg ham, on the bone (about 8-9kg) 1/2 cup brown sugar 1/4 cup marmalade 2 tablespoon Dijon mustard Juice and zest of a large orange Cloves to stud the ham

METHOD 1. Preheat oven to 170ºC. 2. Line a large baking dish with 2 layers of non-

stick baking paper.

3. Place an oven shelf in the lowest position.

Remove all other shelves.

4. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Then run the knife under the rind around edge of ham.

5. Gently lift the rind off in one piece by running your fingers between the rind and the fat.

6. Score the fat in a diamond pattern (45º angle), about 5mm deep.

7. Stud the centres of the diamonds with cloves.

Transfer to prepared dish.

8. Combine brown sugar, marmalade, mustard, juice and zest in a saucepan and gently heat until the sugar has dissolved. Continue to cook until reduced slightly.

9. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 15 minutes, for 1 hour and 15 minutes or until the ham is golden and cooked.

Bertocchi Food Stylist Peta Gray’s Christmas Ham Glaze Recipe 1 Bertocchi or San Marino whole leg ham, on the bone (about 8-9kg) 1/2 cup brown sugar 1/4 cup marmalade 2 tablespoon Dijon mustard Juice and zest of a large orange Cloves to stud the ham

Food Stylist: Peta Gray Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper.

Place an oven shelf in the lowest position. Remove all other shelves.

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WANT MORE RECIPES? CLICK HERE

CHRISTMAS

IDEAS TO GET YOU INTO THE

CHRISTMAS Spirit

Christmas Day is fantastic for many reasons, presents, catchups, holidays. Christmas day is even better when we build the excitement by getting into the Christmas Spirit early in December,

Check out t hese fun ideas to help you get into t he Spirit.

PREPARING, making, or writing each Christmas card is great fun, can be enjoyed by the whole family, and gives us time to think out the person receiving the gift. You can ask the kids what they love about that person, or what they want to say.

You can do this over few days.

You can also DIY GIFTS, like lollie jars, or make jams or personalised Christmas stockings. These days you can get everything you need from your local discount store and make fantastic gifts for very little cost. Remember it is the thought that counts.

PRESENTS. We all love presents, these days you can find all sorts of weird and wonderful gifts online, but there are some things money cannot buy, like a personal hand made gift or card. The extra love, thought and care behind a personal gift is always noticed.

THE KIDS can wrap presents in drawings that they have made at school, this a wonderful way to provide that loving personal touch and a great way to utalise those many, many drawings.

MOVIE NIGHT, EVERY NIGHT. With so many streaming channels you will be able to find a great Christmas movie every day in the lead up to Christmas. This is great family time, and perhaps even a good time for you to get things done while the kids are enjoying Home Alone or an animated classic.

Large INDOOR DIY Christmas projects. Indoor reindeer, Santa, or snowman. These can be easily made by stuffing garbage bags or pillowcases to create bodies and heads. You can cut out buttons, eyes, belts, and noses from coloured paper. A few cardboard rolls for arms or legs, a beanie, scarf, and you have your very own indoor Christmas decoration.

Plenty of other tips online.

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SPIRIT

LETTER TO SANTA, and a reply. Australia Post has a fantastic Letter to Santa Mail facility where you can send your letters to Santa, Send to SANTA MAIL (large text) NORTH POLE 9999 If you want a reply you need to get your letters to Australia Post by Dec 2 and include a 65c stamp in the envelope and the child’s name, don't forget to write your name and address on the back so Santa knows where to send his reply.

CHRISTMAS COOKING. One of the things that do last a while are things made of gingerbread. One the best looking and easiest things to make is a Gingerbread house, four walls, roof, and the icing decoration. Tip, do the icing decoration on the walls of the house prior to construction as it can be difficult to apply when the house is built.

By now you would have heard of the ELF ON THE SHELF craze, kids love the Elf moving around the house, getting into mischief, and having a great time while we sleep.

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AUSSIE PETS

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

EASY TIPS FOR SUMMER SUMMER IS A GREAT TIME FOR GETTING OUT AND ABOUT WITH YOUR PETS. Family day trips can be a real treat for your pet, but it is important to ensure you have prepared for their comfort on the trip, or prepared a safe and comfortable environment for pets that are staying home while you are day tripping. »

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AUSSIE PETS

Obviously the first thing to avoid is leaving pets in cars, even on mild days this is dangerous, but on hot days it can be deadly. Leaving a window slightly down in a stationary car is useless as the cooling process through an open window only happens when the car is in motion. It only takes minutes for a cars inside temperature to soar to dangerous levels. If you see a pet in a car on a hot day don’t think the owner will be back in a minute, or perhaps it’s only been in there a few minutes, a few minutes is all it takes for life threating heat to build. If you see a pet in a hot car, even with a window slightly down call 000 immediately.

Water, water and more water. For the car trip and when at the location the pet need a water source it can access without relying on you. A dog playing in the ocean water may gulp down sea water and just like for us this is an unpleasant taste, and they may need a drink straight after or during play..

Long walks or prolonged play can also cause dehydration quickly so take a container that you can put on the ground that can hold plenty of water, make sure it is heavy enough so when you pet sticks his mouth in the water is doesn’t simply tip over.

Food, ensure you pet has some pet food, a day of sharing human food may seem reasonable but can lead to illness or stomach upsets, last thing you want to have on the drive home is pet vomit in the car, or diahriarrah a day later. Think ahead, you have probably planned a 3 hour3-hour trip that is suddenly a 7 hour trip so ensure you have enough supplies, and if you pet is at home try and get someone to attend to the pet’s needs.

If your pet is at home of course ensure they have food and water don’t leave out two meals just in case you are gone a while, a pet see’s food- eats’ food, an overfed animal in the heat is not a good thing.

FUN FACT DID YOU KNOW CATS AND DOGS ARE JUST AS SUSCEPTIBLE TO SKIN CANCER AS HUMANS? Lighter skin and fur colour increases the risk so light-coloured pets should spend more time indoors.

HANDY TIPS FOR PETS LEFT AT HOME. YOU CAN PUT ICE CUBES IN THEIR WATER, KEEPS IT COOLER, LONGER. KEEPING THE CURTAINS CLOSED CAN KEEP THE HOUSE COOLER. ENSURE YOUR PET HAS SHADE IN THE BACKYARD. CONCRETE HEATS UP FAST SO ENSURE YOUR PETS DOES NOT NEED TO TRAVEL OVER OR STAND ON HOT GROUND TO EAT OR DRINK.

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For birds, rabbit, and guinea pigs you can drape a damp towel over their cage, put some cooling aid like a frozen bottle of water in their enclosure, or bring them inside. Smaller animals that are usually confined to cages can’t cool off easily so bringing them inside is probably best on hot days.

If your pet is panting excessively, has difficulty breathing, increased heart rate, drooling, mild weakness, or disorientation then it is probably entering a stage of severe dehydration. If this is the case get them cool water immediately and go to the vet, do not just re hydrate and think it is all okay, pets can suffer heat strokes and a range of other serious problems from overheating so its always best to discuss this with your vet.

CONSUMER NEWS

Christmas

HEALTH TIPS

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NUTRITION

By Kate Save, Accredited Practising Dietitian, Exercise Physiologist and Diabetes Educator, CEO and Co-Founder of Be Fit Food.

AS THE HOLIDAY SEASON APPROACHES, PRESERVING YOUR HEALTH TAKES CENTER STAGE, WITH A PARTICULAR FOCUS ON YOUR GUT HEALTH. Research indicates a link between the Christmas period and increased energy and fat intake, often accompanied by reduced physical activity and an increase in sedentary behavior.

Some studies even report a modest weight gain of 1.3% among participants post-Christmas, which isn't always fully compensated for in the following months.

But what does this mean for your gut health, and how can you navigate the holiday season without compromising it?

The causes behind this holiday weight gain can be attributed to various factors, including increased social gatherings leading to more significant food intake, larger portions, greater variety of food, and a preference for energy-dense options when dining in company.

However, it's worth noting that individuals engaged in weight loss or maintenance interventions may experience less weight gain during this period.

So, let's focus on maintaining your gut health this holiday season with some practical tips. » PAG E 7 7

NUTRITION

PREPARE GUT - FRIENDLY SNACKS AND MEALS: When attending social events, bring your own nutritious options to ensure you have gut-healthy choices. Get creative and transform your favourite festive treats into gut-friendly versions.

MINDFUL PORTION CONTROL: Opt for smaller plates and bowls, and dedicate most of your plate to veggies, which are full of gut-loving fibre.

STAY HYDRATED: Dehydration can often be mistaken for hunger, so make sure to drink plenty of water to avoid overeating. Consider trying sugar- and preservativefree sparkling water for a refreshing alternative.

LIMIT ALCOHOL CONSUMPTION: Alcohol offers minimal nutritional benefits and is often laden with sugar and preservatives. If possible, opt for non-alcoholic beverages like sparkling water, coffee, tea, or diet soft drinks. If you choose to indulge, consider a spirit with soda water and lime.

STAY ACTIVE SOCIALLY: Incorporate exercise into social gatherings by going for walks with friends or family or taking a swim at the beach. Physical activity is not only good for your gut but also for overall well-being.

PRIORITISE QUALITY SLEEP: Adequate sleep is crucial for weight management and maintaining a healthy appetite and metabolism. Aim for 7-9 hours of sleep during the Christmas period to support your body's optimal functioning.

SHARE THE GOODIES: Spread the holiday cheer by regifting Christmas chocolates, lollies, or cakes to family, friends, or neighbors. This way, you can enjoy the festivities without overindulging.

NEVER SKIP MEALS: Start your day with a nutritious breakfast to prevent excessive hunger at Christmas lunch, which can lead to overeating.

SET REALISTIC GOALS: I t's natural for routines and goals to shift during the holiday season. Set achievable objectives that allow you to enjoy yourself while feeling your best.

By focusing on gut health and following these practical tips, you can savor the holiday season without compromising your well-being.

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Try this recipe for ‘Dark Choc Expresso Protein Balls’ which might taste naughty, but they are still nice for gut health and overall well-being this festive season with no added sugar and low carb too.

DARK CHOCOLATE ESPRESSO PROTEIN BALLS MAKES 25 BALLS LESS THAN 120 CALORIES PER SERVE SERVING SIZE 105G HIGH IN PROTEIN NO ADDED SUGAR

INGREDIENTS 280g Dates (pitted) 140g Almond Meal 42g Cacao Powder (organic) 140g Whey Protein Isolate (chocolate - no sugar) 80ml Espresso (2x Shots of Coffee 18g Cacao Nibs (organic) 1Tbs Coconut Oil 100g Shredded Coconut

METHOD 1. Blend all ingredients except the

shredded coconut in a high powered mixer until fine.

2. Roll mixture into balls and coat with shredded coconut.

DO'S & DON'T'S

DO’S & DONT’S AT THE XMAS PARTY DO’S AND DON’T’S LIST There are not many better occasions than the work Christmas Party, it generally marks the end of the working year and you can let your hair down with workmates and coleagues.

While this seems like the ideal opportunity to just have a great time and leave all the stress behind, remember your boss’ may still be watching, and reputations good or bad can be made at these occasions.

• Do attend - make the effort to attend your party, it can be seen as disrespectful no to attend.

• Don’t be a Grinch, spend a little more than is required on your Kris Kringle.

• Do - if your gift was a winner make sure the word gets around that it this was your Kringle purchase.

• Don’t Gossip, at this time try to stay in the Christmas spirit and be kind and appreciative of others.

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• D o complement others on great jobs throughout the year, often a good time to reminisce so stick to remembering the positives.

• Don’t drink too much - with free drinks it’s very easy to go over the top. Getting sick, or having to leave early or getting messy is never a good look.

• Do have a plan to get home - nothing worse than trying to bum a ride with someone else at the last minute.

• Don’t get carried away with your regular Saturday night sexy dancing moves on the dance floor.

• Do dress well - even though the invitation may state casual dress, that means nice, neat, well presented.

• Don’t be the worst dressed.

• Don’t tell the boss how to run the business after a few drinks you may find the courage to tell them what you really think. If they want to know your opinion they will ask for it.

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