Buy Australian Magazine January 2024 Issue

JA N UA RY 2 0 2 4

r e m m Su fresh

MAGAZINE MAKE EVERY DAY AUSTRALIA DAY

BUY AUSTRALIAN MAGAZINE CELEBRATES

- pg 16

PAPAYA PANCAKES

WHAT'S NEW ON THE BBQ

- pg 48

HEALTHY SUMMER RECIPES

- pg 24

HEALTHY LUNCH BOXES - pg 34

COBRAM MEXICAN CHICKEN BOWL - pg 46

FREE TO READ CLICK HERE

100%

AUSSIE PEANUTS

BACK TO SCHOOL LUNCHBOX

34

WHAT'S NEW IN BBQ

24

CONTENTS

5 NEW PRODUCTS 16 CELEBRATING 20TH ANNIVERSARY 24 WHAT'S NEW ON THE BBQ 34 BACK TO SCHOOL HEALTHY LUNCHBOXES 40 KATE SAVE METABOLISM RESET 45 RECIPES 65 AUSSIE PETS 68 BEAT THE HEAT

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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Find Us in the biscUit aisle

A

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AT E R

WHAT’S NEW ON YOUR SUPERMARKET SHELF?

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The Chilli Factory launches new Australian made Chilli Oils Australian chilli sauce experts, The Chilli Factory, have just released two new chilli oils; The Chilli Factory Red Belly Venom and The Chilli Factory Daintree Drizzle. The Chilli Oils come in two heat levels, hot and medium, catering to the spice lover and the more casual chilli user.

Red Belly Venom is infused with one of the world’s hottest chillies, the Carolina Reaper.

Daintree Drizzle is a milder option infused with a combination of mild chillies to add a slight chilli kick.

The Chilli Factory products, are made in Australia, using Australian-grown produce.

Our products are free from artificial colours, flavours, preservatives and MSG, as well as being suitable for vegan and gluten-free diets.

NEW from Vegie Delights™ Plant-based Bacon Style Rasher.

The perfect plant-based swap to all your favourites. Australian made and owned, source of protein and iron, with no artificial colours or flavours, they are sure to be a crowd pleaser.

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We donate $1 from every purchase to a new nominated charity each month • Filled with Australian grown Lupins.

• Handmade in Melbourne.

• Can be used both hot & cold.

• Fragrance free & doesn’t sweat when heated.

Shop our full product range online at www.thespooniesociety.com.au

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Kind Harvest Flour, baking a difference for Aussie farmers.

The Kind Harvest Co. is urging all Australians to support Australian farmers by buying its specially marked flour, with 10c of each purchase going to Rural Aid. Crafted from responsibly farmed Australian wheat, The Kind Harvest Co. is proud to have been partnered with Rural Aid since 2020, and has donated more than $300,000 to the charity. The Kind Harvest Co. Flour range is available from Coles supermarkets in 1kg and 2kg bags.

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THE CHOICES

*

*

There’s no right or wrong. You do you.

THE ONLY PADS, TAMPONS & LINERS MADE IN AUSTRALIA FOR OVER 30 YEARS. Always read the label and follow the directions for use

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New Wild Nectar Ironbark Honey Wild Nectar has just added a new, Organic, single varietal honey to their range - the mellow, nutty Ironbark made from this special native blossom in the Central West of NSW. 100% raw and cold extracted from Wild Nectar hives to maintain it’s delicate flavours and beneficial properties, look out for it on shelf in your local retailer or find it on wildnectarhoney.com.au

New Uncle Tobys Groovy Grape Roll Ups Made with Real Fruit, our Uncle Tobys Roll-Ups are bursting with a Grape flavour that’ll make your taste buds dance. Scrumptious and always a hit for any occasion. With no artificial colours and flavours, they are perfect for school lunchboxes or for on-the-go. Roll into a world of deliciousness today!

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Proudly Auss owned for ov

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Fairy Baking Australia

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Messy Monkeys Launches Exciting New Look and Tasty Flavours

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Australian made lunchbox approved snack brand Messy Monkeys has unveiled a new look, and updated tasty range of burger bites and corn puffs recently launched into Woolworths.

The updated flavours include two Wholegrain Bites - Burger and Chicken and two Corn Puffs - Barbeque and Cheese.

Each packet of Messy Monkeys Wholegrain Bites is a great source of fibre, supplying 7% of your daily fibre needs. The Corn Puffs are made with Aussie grown corn and wholegrain.

Messy Monkeys has also rebranded with new characters and new look packaging that is vibrant, playful, colourful and sure to attract customer's attention.

Messy Monkeys’ wholegrain bites and corn puffs contain wholesome natural goodness, no nasties, and are full of wholegrains and gluten free. They are now available nationwide at all Woolwoths stores.

sie made and ver 60 years.

Tablelands Spreads

.tablelandsspreads.com.au

Peerless Foodservice

www.peerlessfoods.com.au

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New Uncle Tobys Chewy Muesli Bars Uncle Tobys Cookies & Crème Muesli Bars.

Made with yummy cookie pieces and a tasty white choc drizzle.

Uncle Tobys Raspberry Milk Choc Chip Muesli Bars.

Made with tasty milk choc chips and a fruity raspberry flavour. Packed with 100% Australian-grown oats, sourced from local farmers. As a source of fibre and wholesome energy, they you get stuck all the good stuff in life!

Uncle Tobys Protein Variety Pack 10 bars in 2 delicious flavours: Caramel & Dark Choc and Raspberry, Goji and White Choc.

Each bar made with 100% Aussie Oats and contains 20% protein per bar* *7g protein per bar

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The most luscious berry you’ll taste

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Driscoll’s Sweetest Batch strawberries

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These bright crimson berries have a superior sweet flavour and aroma like no other. Grab a punnet of Sweetest Batch strawberries today. Now available at select supermarkets and green grocers.

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PA R T O N E

BUY AUSTRALIAN MAGAZINE CELEBRATES 20TH YEAR THIS YEAR 2024 WE CELEBRATE 20 YEARS OF PUBLISHING BUY AUSTRALIAN MAGAZINE. IN THIS ISSUE WE TAKE A WALK DOWN MEMORY LANE AND LOOK BACK AT A KEY OF THE EVENTS THAT SHAPED AUSTRALIA OVER THE PAST 20 YEARS. PART 1 IN THIS ISSUE 2004-2014, PART TWO WILL BE IN OUR NEXT ISSUE MARCH/APRIL.

Government 2004 John Howard was re-elected for his 4th Term in office, making him the second longest serving Prime Minister behind Robert Menzies (18 years) A little longer than Frank Ford who served just 7 days as Prime Minister in 1945.

2008 Prime Minister Kevin Rudd offered a formal apology to Australia’s Indigenous peoples.

2008 Australia withdraws its remaining troops in Iraq, ending Australia’s combat component on the War on Iraq.

2010 Julia Gillard is voted in as Australia’s first Female Prime Minister. (Australia’s 27th) Julia was ousted by college Phillip Rudd in 2013, who she ousted in 2010.

2013 The Marriage Equality Act is passed in the ACT making it Australia’s first State/Territory to allow Gay Marriage.

Sport 2005 The A League is launched as the Premier Soccer/Football League in Australia, starting with 8 teams from across Australia. The first A League match was played between Adelaide United FC and Newcastle United Jets.

The 2006 Commonwealth Games are held in Melbourne. Australia finished top of the medal tally, 221 medals -84 Gold.

2006 Australia plays in the 2006 World Cup, knocked out by Italy after a controversial penalty.

2007 Australia Wins the Cricket Ashes series, smashing the Poms 5-0 and the 50 over World Cup in the West Indies defeating Sri Lanka in the final.

2011 Samatha Stosur wins the US Open.

2013 Our greatest horse since Phar Lap, Black Caviar retires after 25 straight wins.

2013 Australian Women’s Cricket team wins the World Cup in India. This was the Women’s Cricket team’s 6th World Cup victory out of 10 Tournaments, GO GIRLS. 2013 Adam Scott Wins the US Masters.

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Bittersweet events 2006 Tasmanian mine collapses after small earthquake. Todd Russell and Brent Webb were rescued after being trapped one kilometre underground for nearly two weeks. Unfortunately, Miner Larry Knight was killed in the collapse.

2007 We lose Movie Star Heath Ledger, he was just 28 years old. He was posthumously awarded the Academy Award for his role in Batman The Dark Knight

Films 2007 The Aussie Animated Film Happy Feet wins an Academy Award for best Animated Film.

Milestones “The Coat hanger” Sydney Harbour Bridge 2007 More than 200,000 walk across the Sydney Harbor Bridge to celebrate its 75th Birthday. The Bridge was opened by Premier Jack Lang on March 19, 1932, although not without a hick up as the official tape was prematurely cut by a sword wielding military man on a horse.

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20TH ANNIVERSARY

Now that was interesting 2004 Jennifer Hawkins wins Mrs Universe beating over 79 other entrants. She received her crown from another stunning beauty, Donald Trump.

2008 Adelaide experienced 14 days in a row of over 35 degrees, then in 2017/2018 Summer, 15 days in a row of over 30 degrees.

2011 Forensic Experts confirm they have uncovered the remains of Ned Kelly buried in the grounds of HM Pentridge Prison. Ned Kelly died in 1880 at the Old Melbourne Goal, his remains moved to HM Pentridge Prison in 1929 and put in a mass grave with 33 other prisoners. Medical examiners had to work their way through the 34 bodies before finding all of Ned’s skeletal remains, including his skull which had been removed at some point and used as a paperweight.

2012 Three of the founding members of The Wiggles, Greg, Murray and Jeff announce they will retire and be replaced by Emma-Yellow, Simon- Red and Lauchlan - Purple skivvy, The Wiggles started performing as a children’s entertainment group in 1991 and shot to International fame being one of Australia’s most popular groups.

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Disasters 2009 was the worst year for natural disasters, QLD floods, the worst floods in QLD’s history severely affecting over 60% of the state, the floods continue to impact the state well into 2010.

Black Saturday Bushfires, Australia’s worst disaster kills 173 people and destroys over 2000 homes across Victoria. Australian Prime Minister Julie Gillard said, “A tragedy beyond belief, beyond precedent and beyond words … one of the darkest days in Australia’s peacetime history”.

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Visitors President Barack Obama visited Australia to celebrate the 60th Anniversary of the ANZUS treaty. He is the fifth President to visit Australia, and this is the first of his two visits, the second being in 2014 for the G20 Summit. Lyndon B Johnson was the first in 1966.

2014 The Duke and Dutchess of Windsor, as they were known then, now just Will and Kate, and baby George. A 10-day visit, their highlight being the visit to Ularu.

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Lost Legends 2005 One of Australia’s most loved entertainers and TV pioneer Graham Kennedy passed away aged 71.

2005 Kerry Packer Australia’s wealthiest man died aged 68.

Australian wildlife conservationist Steve Irwin was killed while filming a wildlife documentary by a giant stingray barb, he was just 44.

Nine-time Bathurst winner and racing Legend Peter Brock dies in a car racing accident aged 61.

2011 World Bantamweight Champion Boxer Lionel Rose passes away aged 62.

Rose defeated Fighting Harada from Japan in 1968 to win the title belt.

2013 Controversial Crime figure Mark Chopper Read dies aged 58 after a lengthy battle with cancer.

2014 Former Prime Minister (Australia’s 21st) Gough Whitlam dies at age 98.

His family described his life as “An innings worthy of Bradman” and he was farewelled with a memorial service at the Sydney Town Hall.

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20TH ANNIVERSARY

WHAT'S NEW IN BBQ IT’S BBQ SEASON, WANT TO BE A BIT MORE CREATIVE THIS SUMMER? TRY THESE PRODUCTS AND IDEAS, THEY COULD ELEVATE YOUR BBQ MENU TO A WHOLE NEW LEVEL.

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BBQ

WANT SOMETHING TOTALLY DIFFERENT, HOW ABOUT BBQ PAPAYA? Papaya is soft and sweet and can be cooked on the BBQ. You can lightly cook it just searing the outside or give it a good cook through if you like it super soft. When cooked you can dress it up anyway you like. (just remember to remove seeds from middle).

See recipe page 58

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BBQ

CREATIVE COMBINATIONS One of great things about BBQ’s is there is usually a selection of goodies being cooked, this provides a great opportunity to put some combinations together. When dishing up to create a skewer with a bit of everything, piece of steak, mini tomato, piece of sausage, onion, then prawn, etc, looks great, easy to eat and you get a taste of all the goodies. Don’t forget to be creative and try things like lightly cooked pineapple pieces or cooked papaya pieces.

Also love cooked Prawns wrapped in fresh prosciutto.

GET THE RECIPE

CLICK HERE

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20TH ANNIVERSARY

Get Naked this February, with Australia’s #1 Selling Non-Alc Cocktail Range.

We’re supporting Youth Health + Advocacy Service’s (YSAS) Febfast program.

Visit www.febfast.org.au to find out more and donate.

BBQ

SENSATIONAL SIDES We generally cook the same stuff we love on the BBQ, so how can you glam up or change up the regular cooked dish? With a sensational side, and with side dishes or complimentary foods you can really have fun with colour and flavours, and impress the guests with something new.

Here is an example of the pork skewers with lychees. The Lychees are sweet and really compliment the pork, while adding a splash of colour.

How about Pineapple salad or salsa, you can even lightly cook this pineapple salad to give it that edge.

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BBQ

MORE SENSATIONAL SIDES PINEAPPLE is a fantastic flavour you can add to your BBQ, either in a Summer salad or cooked.

Cooked Pineapple goes with most meats as it sweet and tangy.

AVACADO is also great on the BBQ, just lightly seared gives a smoky flavour and becomes even softer and creamier. Scoop out the middle and fill with your favourite stuffs or slice into chunks and enjoy the slightly seared taste and texture.

You can also bake an avocado as an alternative to a baked potato.

Cut the avocado in half, remove the pip. You leave as is or pop in some cheese, tomato, lime juice or hot sauce in the middle so it melts and cooks. As an avocado is already soft you just need to give it a quick cook under the grill, when the toppings melt or the top of avocado looks like it has been cooked a little its ready. Keep an eye on it, as burn avocado is not a crowd pleaser.

EGG PLANT, CAPSICUM and ASPARAGUS are great on the BBQ, the smoky flavour and their unique textures combine to give a taste that’s unlike their original taste. Tiny touch of oil so they don’t burn. » BUY AUSTRALIAN MAGAZINE

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BBQ

MEAT FREE BBQ

If meat is off your menu, then you can’t beat the meat free Vegie Delights range.

Made for the BBQ these products are plant based, high in protein and iron.

GET SAUCY

These days there is no shortage of BBQ sauce options, one of our favourite brands is Langs Gourmet, they have a sauce for every taste. You can buy a set or pick and choose your favorites from their huge range. www.langsgourmet.com.au PAG E 3 0

20TH ANNIVERSARY

RED ONION, HALOUMI AND ZUCCHINI SKEWERS

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BBQ

PREP

10 MINS

COOK

5 MINS

MAKES

6

INGREDIENTS 250g halloumi, cubed 1 zucchini, sliced 1 red/yellow capsicum, deseeded and thickly sliced 1 red onion, cut into wedges Lemon Vinaigrette 3 tbsp extra virgin olive oil 1 garlic clove, minced 1 lemon, juiced 2 tsp Djon mustard 1 tsp honey Charred lemon slices to serve.

METHOD Crackle Base 1. Place halloumi, zucchini, capsicum and red onion on skewers. If using wooden skewers make sure the skewers are soaked in water prior to cooking otherwise they may burn.

2. To make the lemon vinaigrette place all the ingredients in a bowl and whisk well.

3. Preheat barbeque grill on medium heat. Brush skewers with some of the lemon vinaigrette, making sure to coat each side. Cook the skewers for 4 – 5 minutes until golden, making sure they are turned frequently so they are cooked evenly.

4. Serve the skewers immediately with the remaining vinaigrette and charred lemon slices.

Recipe created by Lisa Holmen for Australian Onions.

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F E AT U R E

BACK TO SCHOOL SCHOOL TOOLS

Change can be worrying, and every child progressing through school will experience a change this year, as they progress, new classmates, new teachers, new subjects, it really can be daunting.

This is where you can use your experience and advice and give your child some tools they can use to help them transition.

I say Tools, meaning thought process and practical things they can do if they feel their anxiety growing when thinking about or attending school.

TIME CAN BE ON YOUR SIDE During the holidays communicate with you child, ask questions about the year ahead, who is in your class? Subjects, teachers etc, ask them how they feel about all those things and let them know if they do have any worries its very normal.

Most kids will have some level of anxiety.

Have these conversations early in the holidays, the earlier you identify a worry the more time you have to work together on a solution. It would be terrible if your child spent their entire holidays worrying about the coming year.

TAKE AWAYS! • Ask about thoughts and feelings early, ask often as things change.

• Work together on a solution, give them some ownership.

• Reassurance, its okay to be anxious, change is scary.

A good way to connect with your child’s fear and show them you understand is to share a story of your own that is similar to theirs, or talk about someone you know of. Share the story and end with a positive outcome, it may lead to more discussion, and through discussion look for solutions.

If you find your conversations seem to be ending on a negative, “that class is going to be so boring”, or “that kid is so annoying” try to inject some positives, like – “That class could have you doing exciting projects”, or “You don’t need to be best friends with everyone, just do your best to be kind.” » PAG E 3 4

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“What goes in their lunchbox affects children’s energy levels, concentration, and their behaviour in the classroom.”

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BACK TO SCHOOL

SCHOOL FUELS

Did you know children consume around 30% of their daily food intake at school? Most of this comes from the contents of their lunchbox. What children eat during their day at school plays a crucial role in their learning and development.

ARE THOSE LUNCHBOXES PROVIDING CHILDREN WITH THE RIGHT FUEL? Leanne Elliston, senior dietitian of Nutrition Australia. “What goes in their lunchbox affects children’s energy levels, concentration, and their behaviour in the classroom.”

Including some food from each of the five core food groups will help meet their nutrient needs and fuel them through their school day. “It doesn’t need to be fancy or time consuming,” says Leanne, “choose in-season fruit and vegetables, wholegrain bread or crackers, some yogurt or cheese and some lean meat or other protein rich foods such as egg, legumes or tuna.”

Look out for the highly processed pre-packaged foods that are often high in sugar, salt and/or saturated fat. “We really want to see families try to limit highly processed packaged foods” says Leanne “these foods can cause havoc to children’s behaviour and concentration levels in the classroom.” If buying packaged products, look for wholegrain options and those with a higher health star rating. Other considerations when packing the lunchbox include keeping it cool with an ice-brick and insulated container, including a water bottle and engaging children in packing their own lunchbox.

For more lunchbox inspiration, visit Nutrition Australia’s Healthy Lunchbox. www.healthylunchboxweek.org.au » PAG E 3 6

20TH ANNIVERSARY

GRAB SOME

LUNCHBOX FAVES

BACK TO SCHOOL

PACKING A SCHOOL LUNCHBOX WHEN CHILDREN EAT WELL THEY BEHAVE BETTER, ARE ABLE TO LISTEN WELL AND CONCENTRATE FOR LONGER. PACKING A HEALTHY SCHOOL LUNCHBOX WILL HELP YOUR CHILD TO LEARN AND BE HAPPY AT SCHOOL

1. M ake time to prepare. Have fresh fruit and vegetables, milk and yogurt, bread and crackers all bought in advance.

2 S hop wisely and save money. Buy fresh fruit and vegetables in season to ensure good quality and value for money.

3. M ake your own snacks. For example snack

packs from fresh ingredients which you can buy in bulk.

4. L ook after the environment. Put sandwiches and other items in reusable containers. This uses less packaging and creates less rubbish.

5. C hoose a variety of foods from the 5 food groups

6. I nclude a bottle of water. No need for

sweetened drinks such as juice, cordial or soft drink as these contain too much sugar which is not good for teeth. Non-water drinkers usually start drinking water with the example of other children. Freeze a small quantity each night and top up with cold water in the morning for a cool summer drink.

7. K eep food cool. In warm weather freeze a water bottle or put a small ice pack in the lunchbox.

Remember to involve your children in preparing and packing their own lunchbox.

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20TH ANNIVERSARY

CONSUMER NEWS

METABOLISM RESET

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NUTRITION

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

WHY A ‘METABOLISM RESET’ MIGHT HELP YOU ACHIEVE YOUR HEALTH GOALS MORE EASILY IN 2024 We hear the term ‘metabolism’ all the time – but what does it really mean and how does it impact the way we lose or gain weight? Your metabolism refers to complex chemical processes that your body goes through, to keep your body ticking along – things like effectively burning the food you eat for fuel or repairing damaged tissue. In terms of weight loss and management, your metabolism impacts how much energy your body burns at any one time..

One way to get your metabolism functioning well again is adopting a very low calorie diet (VLCD), which is also low in carbohydrates but contains an adequate amount of protein to maintain essential lean body mass. This type of diet is designed to induce mild nutritional ketosis meaning your body switches from using carbohydrates as fuel, to using your stored body fat. Using body fat as fuel can help your metabolism to function better through stabilising blood sugar levels, improving the blood lipid profile (cholesterol and triglycerides), and helping improve insulin sensitivity – a precursor to Type 2 Diabetes (1). This is what we refer to as a metabolism reset. Alongside these internal changes, a metabolism reset can help to rapidly reduce your body weight – improving your motivation and encouraging you to stick to a weight loss program long-term.

Resetting metabolism seasonally is vital as healthy habits tend to wane every 60-90 days. Regularly implementing a metabolism reset helps counteract the natural decline in commitment to healthy choices, ensuring sustained progress towards health goals.

Each Be Fit Food meal is designed to provide a range of essential vitamins and minerals, whilst being scientifically formulated to provide an optimal carb to protein ratio for sustainable weight loss. » BUY AUSTRALIAN MAGAZINE

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NUTRITION

The meals are made from high quality, wholesome and fresh ingredients including a wide array of locally sourced vegetables as well as wholegrains such as quinoa, brown rice and wholemeal pasta.

Our meals also contain healthy fats and high quality protein sources including lean beef, chicken, fish and a variety of pulses and legumes.

Complementing a metabolism reset, intermittent fasting methods like TimeRestricted Eating (TRE) and alternate day fasting (ADF) can further boost results by promoting fat utilisation, supporting metabolic flexibility, and improving insulin sensitivity2. Be Fit Food offers an Intermittent Fasting Program for those wanting these added benefits to their meals.

Be Fit Food is designed by a team of dietitians and doctors upholding the philosophy ‘that food is the first medicine’. Be Fit Food can be used clinically to treat a range of chronic conditions and weight-related comorbidities. Australian Health care professionals use our Be Rapid program as a real food alternative to shakes, bars or supplements diets for achieving safe and effective rapid weight loss results with their patients.

The Be Fit Food approach to weight loss is supported by the science of the CSIRO, following healthy Mediterranean low carb living. Rigorous scientific evidence shows this diet is not only very effective in promoting substantial weight loss, PAG E 4 2

20TH ANNIVERSARY

but compared to a traditional high carbohydrate low fat diet, it improves blood glucose control and normalises blood cholesterol levels, which is particularly beneficial for the treatment of insulin resistance, metabolic syndrome and Type 2 Diabetes. Be Fit Food takes the guesswork out of healthy eating. Our ready-to-eat meals save time and effort, making it easy to stick to the program.

Unlike shakes, bars or supplements diets, Be Fit Food uses whole foods including lean proteins, loads of plant-based foods and wholegrains as well as healthy fats to achieve rapid weight loss results (average weight loss is 5.89kg on the 14 day metabolism reset program). We believe that by using a real food program, this is a more sustainable long-term approach to weight loss as it forms positive behaviour changes.

Consuming whole foods in comparison to synthetic diets has benefits beyond weight loss as it is important for healthy gut microbiome (good gut bacteria). Be Fit Food meals are packed with natural plant-based foods which are important for providing essential vitamins, minerals, antioxidants and dietary fibre. The Be Fit Food metabolism reset programs vary from 7 to 28 days and they are a great education tool, helping people to visually re-learn portion control, understand the most important components of a healthy diet, and readjust their taste buds to the flavour of natural food ie. containing no added sugar and low in sodium.

NOURISH BOWL 20

2

Easy

INGREDIENTS • 4 Mitolo Low Carb Potatoes, cut into bite-sized pieces • 1/4 cup chopped Parsley • 2 Eggs • 200g Chickpeas • 2 cups Oak Lettuce leaves • 1 Carrot, thinly sliced • 1 Lebanese Cucumber, thinly sliced • 1/2 cup Baby Mixed Tomatoes • 1/2 cup Sugar Snap Peas • 12 mixed pitted Olives • 1 Lemon • 1/4 cup Olive Oil • Sea Salt & Cracked Black Pepper

METHOD 1. Place potatoes into boiling salted water and simmer until tender. Strain and allow to cool before dressing with juice from half a lemon, 2 tbsp olive oil and parsley.

2. Boil the eggs to your liking.

3. Divide the ingredients between 2 bowls.

4. Serve drizzled with the remaining olive oil, seasoned with salt and pepper and extra lemon on the side.

AVAILABLE IN LOW CARB, MASHING & CHIPPING 1.5kg BAGS

RECIPES

M M U ER S V

Cobram Mexican Chicken Bowl Papaya Pancakes

S IBE

s e p i c e R

Mediterranean Pasta Salad with Red Onion Creamy Passionfruit Curd Passionfruit Coconut Crackle Slice Caramel Australian Pineapple Tatin BBQ Papaya Cheesy Onion and Vegemite Scrolls

BUY AUSTRALIAN MAGAZINE

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MEXICAN CHICKEN BOWL

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RECIPES

PREP

15 MINS

COOK

25 MINS

SERVES

4

INGREDIENTS 2 tbsp Cobram Estate Classic Extra Virgin Olive Oil 1 large sweet potato, peeled, cut into long thin wedges 2 fresh corn cobs, cut into thin slices 2 tsp smoked paprika 2 tsp ground cumin salt and pepper, to season 500g chicken breast fillets, thinly sliced 2 cups finely shredded red cabbage 1 avocado, diced 250g punnet cherry tomatoes Sour cream, to serve Lime wedges, to serve Sliced fresh chilli, to serve Coriander, to serve METHOD 1. Put 1 tbsp of Cobram Estate Classic Extra Virgin Olive Oil into a large bowl. Add the sweet potato, corn and half of the smoked paprika and cumin, toss well. Arrange vegetables on an oven tray, in a single layer. Season with the salt and pepper.

Roast at 200C fan-forced for 25 minutes or until vegetables are cooked through.

2. Meanwhile, to the same bowl, add the chicken, remaining paprika, cumin and Cobram Estate Classic Extra Virgin Olive Oil. Toss well and arrange on a second oven tray in a single layer. Season with the salt and pepper. Bake for 10-12 minutes or until cooked through.

3. Arrange red cabbage, chicken, sweet potato and corn in four wide shallow bowls. Top with avocado, cherry tomatoes and a dollop of sour cream. Garnish with coriander, chilli and a drizzle of Cobram Estate Classic Extra Virgin Olive Oil. Serve with lime wedges.

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RECIPES

PAPAYA PANCAKES

INGREDIENTS 1 papaya 200g self raising flour 2 tbsp caster sugar 1 tsp baking powder 1 egg, lightly whisked 250 ml milk of your choice 20g butter, melted Serve with yoghurt, blueberries, chopped pistachios, honey, mint and remaining fresh papaya PAG E 4 8

PREP

5 MINS

COOK

10 MINS

MAKES

8

METHOD 1. Cut papaya in half lengthwise, scoop out seeds. Scoop out flesh from one half of the papaya and blend until smooth, set aside. Cut the remaining half papaya into cubes, removing the skin and set aside.

2. In a large bowl, mix flour, caster sugar and baking powder.

3. In a jug, mix egg, milk, butter and papaya puree and pour into flour mixture, whisk until smooth.

4. Heat a large non-stick frying pan over medium-low heat. Spray with oil. Pour 80ml (1/3 cup) of the batter into the pan. Cook for 2 minutes or until bubbles appear on the surface. Turn and cook for a further 1 -2 minute or until golden. Repeat with the remaining batter to make 8 pancakes.

5. Serve pancakes stacked with yoghurt and papaya pieces, topped with papaya pieces, blueberries, honey, pistachio nuts and mint.

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MEDITERRANEAN PASTA SALAD WITH RED ONION

PAG E 5 0

20TH ANNIVERSARY

RECIPES

PREP

15 MINS

COOK

10 MINS

SERVES

4-6

INGREDIENTS Pasta Salad 350g spiral pasta 1 cup cherry tomatoes, halved 1 cucumber, diced 1 red onion, peeled and thinly sliced 1 1/2 cups of mixed greens (combination of baby spinach and rocket) 1/3 cup of fresh green herbs (combination of parsley and mint), chopped 1 cup of mixed olives, pitted 1/4 cup roasted red bell peppers Salt and pepper to season Optional feta and basil leaves to garnish.

Red Wine Vinaigrette Dressing 1/3 cup extra virgin olive oil 1/3 cup red wine vinegar 1 tsp dried oregano 1 clove garlic, minced 2 tsp Dijon mustard 2 tsp honey Salt and pepper to season METHOD 1. Cook pasta in salted boiling water until al dente.

2. Drain the pasta and allow to cool.

3. While the pasta is cooling make the red wine vinaigrette. Combine all the ingredients in a sealed jar and shake vigorously until well combined.

4. Combine the cooled pasta, tomatoes, cucumbers, red onion, greens, herbs, olives, and red peppers in a large salad bowl.

5. Drizzle the dressing on the salad then gently toss all the ingredients together.

Top with basil leaves and feta if desired.

6. Serve immediately.

Recipe created by Lisa Holmen for Australian Onions.

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PAG E 5 1

RECIPES

CREAMY PASSIONFRUIT CURD

INGREDIENTS 4 egg yolks 1/2 cup (110g) caster sugar 50ml lemon juice 3 passionfruit, pulp removed 80g unsalted butter, chopped

PAG E 5 2

20TH ANNIVERSARY

PREP

25 MINS

MAKES

250ml

METHOD 1. Whisk together yolks and sugar until combined 2. Place the mixture in a saucepan with the remaining ingredients.

3. Cook, stirring constantly, over a very low heat until mixture is thick.

4. Pour into a 250ml sterilised jar, seal and set aside to cool.

5. keeps in fridge for up to two weeks.

PASSIONFRUIT COCONUT CRACKLE SLICE

PAG E 5 4

20TH ANNIVERSARY

RECIPES

PREP 30 MINS

+

SETTING TIME 4 HRS

COOK

5 MINS

SERVES

8-10

DIFFICULTY EASY

This easy no-bake passionfruit and coconut slice starts with a can of condensed milk. The crunchy Caramilk crackle base sets it apart from other passionfruit slice recipes, the crunchy base with creamy filling is truly irresistible.

INGREDIENTS Crackle Base 60g Copha, chopped 100g Caramilk chocolate, finely chopped 1 1/2 cups (60g) Kellogg’s Rice Bubbles 2 tablespoons desiccated coconut Passionfruit Topping 100g Copha, chopped 75g white cooking chocolate, chopped 1/3 cup (80ml) sweetened condensed milk 1 cup (250ml) sour cream 2 tablespoons passionfruit pulp 1 tablespoon lemon juice Extra 2 tablespoons passionfruit pulp and flaked toasted coconut, to decorate METHOD Crackle Base 1. Line the base of a 34cm x 11.5cm x 3cm (base) fluted loose bottom tart tin with baking paper.

2. Place the Copha and half the chocolate in a heatproof bowl over a saucepan of simmering water. Stir until smooth. Cool.

3. Combine the Rice Bubbles, coconut and remaining chocolate in a large bowl.

4. Pour Copha mixture into the Rice Bubbles and mix well until evenly coated.

Press crackle mixture firmly into the base and up sides of prepared pan, using a glass with flat base and straight sides to help. Refrigerate until required.

Passionfruit Topping 1. Melt the Copha and chocolate in a saucepan over low heat until fully melted and combined. Cool to room temperature.

2. Place sweetened condensed milk, sour cream, passionfruit pulp and lemon juice in a large bowl and whisk to combine. Add the Copha chocolate mixture and whisk until smooth.

3. Pour mixture over the base and smooth the top. Place in the fridge to set for 4 hours or until firm.

4. Just before serving, spoon over extra passionfruit. Decorate with coconut flakes, slice and serve.

TIPS & HINTS • This slice can be made 2 days in advance. Cover with cling film and refrigerate.

• This slice will keep in an airtight container for up to 2-3 days.

• You will need 3-4 passionfruit for this recipe. Alternatively, use canned passionfruit.

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PAG E 5 5

RECIPES

CARAMEL AUSTRALIAN PINEAPPLE TATIN

PREP

45 MINS

SERVES

4

METHOD 1. Pre heat the oven to 180°C 2. In a heavy base ovenproof fry pan (cast iron is ideal) add the sugar and water on low to medium heat. Allow for the sugar to dissolve and melt without stirring (8-10 minutes).

3. Stir in the butter, cinnamon, vanilla bean seeds and the pod.

4. Trim off the outer pineapple skin, slice the pineapple in half then thinly slice into half-moons (4-5mm thick slices).

5. Arrange the slices neatly in a spiral, so they are tightly packed covering the base of the fry pan. Allow the pineapple slices to simmer in the caramel for a couple of minutes without stirring.

6. Roughly cut the pastry into a circle slightly larger than the fry pan.

To serve 7.

Lay the pastry over the pineapples, using a butter knife to tuck the 1 tbsp toasted hazelnuts, pastry in at the sides. Make two small slices in the pastry in the roughly chopped middle of the tatin.

8. Bake in the oven for 30-35 minutes or until the pastry is lightly Vanilla ice cream browned and puffy.

9. Allow to cool for a few minutes before loosening the pastry around the edges. Lay a large serving plate over the fry pan, place one hand firmly on the plate and flip. Turn the tatin out onto the plate.

10. Serve warm with a scoop of vanilla ice cream and sprinkle with toasted hazelnuts INGREDIENTS 1 Australian pineapple 3/4 cup caster sugar 1 tbsp water 50g unsalted butter 1 sheet puff pastry (store bought) 1/2 tsp ground cinnamon 1 vanilla bean seeds, scraped

PAG E 5 6

20TH ANNIVERSARY

RECIPES

BBQ PAPAYA

INGREDIENTS 1 papaya, cut in half, seeds removed Serve with yoghurt, cherries, blackberries and granola clusters Oil spray for cooking

PAG E 5 8

PREP

1 MINS

COOK

6 MINS

SERVES

2-4

METHOD 1. Slice papaya in half and with a spoon scoop out seeds. Scoop out some flesh and cut into cubes and set aside.

2. Spray flesh with oil, to prevent sticking.

3. Place flesh side down on a medium to high grill pan or BBQ and cook for 2 mins or until your liking. Turn over and cook for a further 2 – 4 mins.

4. Serve with your favourite yoghurt and toppings: blackberries, granola clusters and the extra pieces of papaya.

For more recipes, tips and tricks visit australianpapaya.com.au

20TH ANNIVERSARY

RECIPES

CHEESY ONION AND VEGEMITE SCROLLS

PREP 4 5 MINS

COOK

45 MINS

MAKES

8

The sweetness of the caramelised onions working so well with the savoury hit of vegemite and cheese.

Pack these into the kid’s lunch boxes, take to picnics and have on hand for snacks.

INGREDIENTS 2 brown onions 2 tbsp olive oil Flakey salt, freshly ground black pepper 1 cup natural yoghurt 1 2/3 cups self-raising flour + extra for rolling 3 tbsp Vegemite 1 ½ cups grated cheddar cheese Recipe created by Tom Walton for Australian Onions.

PAG E 6 0

METHOD 1. Peel the onions, cut in half lengthways and thinly slice them with the grain - from root end to tip. This is important for achieving silky caramelised onions.

2 Place the olive oil, onions, and a good pinch of salt in a medium, heavy based saucepan. Stir together then cover with a lid and place this over a medium/high heat to cook for 3 minutes, to sweat and begin to release their juices and drop.

3. Stir, then replace the lid, turn down to a medium heat and cook for another 3 minutes before removing the lid, stirring, and cooking over a low heat uncovered for 25 minutes, stiring often, to really begin to caramelise the onions. During this time, make sure you stir through any bits that caramelise and stick to the pan. Once caramelised, remove the onions and set aside to cool.

4 For the dough, combine the flour, a good pinch of salt and the yoghurt and using a spoon, mix to combine. Tip this out onto a well-floured bench and knead the dough for 2-3 minutes. The dough should be soft and springy. Let this rest for 5-10 minutes, covered in a bowl.

5. On a floured bench, roll the dough into a rough rectangle 1cm thick and gently spread with the Vegemite, onions and scatter ¾ of the cheese.

6. Working lengthways, from short ends, fold 1/3 then the other 1/3 from the other side over that to enclose (like a business letter). Roll this back out to 1cm thick then cut into 9 strips. Twist each strip, coil up, tuck in the end underneath, then turn over and place onto the baking tray. Brush with beaten egg and sprinkle with the remaining cheese.

7. Bake for 15-20 minutes and allow to rest for 2-3 minutes before serving. So good served straight from the oven while warm.

20TH ANNIVERSARY

20 YEARS OF BUY AUSTR ALIAN MAGA ZINE To all our loyal readers, followers and advertisers we say a big Thank You for your support over the past 20 years.

Our goal 20 years ago was to promote Australian made products by providing a free to read quality product and an avenue for Australian brands to advertise and be seen, and at an affordable rate.

Our mission has not changed, we know that every Australian Made product you purchase helps creates and maintain jobs for our workers and supports farmers and producers.

In this our 20th year we will be including some fun and interesting historical features in every 2024 issue, yes we will be celebrating all year, so join us, remember its totally free to read Buy Australian eMagazine.

SUBSCRIBE, ITS FREE.

MAKE EVERY DAY AUSTRALIA DAY PAG E 6 2

20TH ANNIVERSARY

RECIPES

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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PAG E 63

AUSSIE PETS

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

SNAKE!!

SNAAKE!!

SNAAAKE!!

THERE HAS BEEN A DRAMATIC INCREASED IN DOG SNAKE BITES IN EARLY SUMMER, YOU MAY THINK THIS IS A RURAL PROBLEM, BUT THE INCREASE IN BITES IS COMING FROM INCIDENTS REPORTED IN THE SUBURBS.

Snake bites are known as the silent killer, its ‘s not easy to know if your pet has been bitten, and often by the time you notice symptoms it may be too late to get to the vet for life saving treatment.

Signs of snake bit can vary, vomiting, lethargy, drooling, pawing, or biting an irritated area, unsteady on feet. »

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PAG E 6 5

AUSSIE PETS

PREVENTION

IS ONLY EFFECTIVE WAY TO KEEP YOUR PETS SAFE FROM SNAKE BITES.

Keep your dog on a lead when walking near long grass, long being ankle height.

Keep your yard near the dog area clear of long grass and debris.

DOS AND DON'TS

If you dog runs into the grass barking at something, do not rush in behind as that also puts you in danger.

DO have a snake bite medical kit handy, pressure bandage and something to immobilise a limb. This is especially important when on holiday and you may be doing more activities involving nature.

Vets may not open during holiday times so always a good idea when travelling with a pet to know where you can go in the event of an emergency.

DO NOT wash the bitten area if you see it, just wrap with bandage, immobilise, and go straight to the vet. The vet may be able to identify the type of snake by swabbing the bitten area, thus administering the right antivenom.

DO, carefully and only if possible, safely photograph or try to identify some markings on the snake, again helping with the right treatment.

DO NOT try and kill a snake. A snake can bite numerous times and inject venom each time so don’t think now its bitten the dog its safe to attack it.

PAG E 6 6

20TH ANNIVERSARY

DOWNLOAD THE AUSTRALIAN BITES & STINGS APP

There is a great app available the Australian Bites and Stings App which can provide important information on Australia’s venomous creatures and what to do in the important time between encountering a venomous bite or sting, and seeking medical care and teach them basic first aid.

Remember, prevention is the best protection. www.bitesandstings.com.au/ news/download-australian-bitesstings-app

PAG E 6 8

20TH ANNIVERSARY

B E AT T H E H E AT

BEAT THE HEAT

& STAY SAFE

SO, WHO IS AT RISK? These days we know well in advance about hot days and heat waves so there are no real excuses to be caught unaware and unprepared.

But older people, babies and kids are often not following updates and make decisions for themselves, these are main people at risk from extreme weather events.

Heat related problems come on very quickly and are not usually a one-day problem. Heat Stroke can be fatal and if you even get a mild case, it can take weeks before your feel back to normal.

Sunburn is painful and uncomfortable and in some cases hospitalisation is required, as it is a serious burn. Often with sunburn you do not realise you are burnt until it shows itself, and by then it is too late the damage, get out of the sun immediately PRECAUTIONS

If you know an elderly person, do you know how they are going to manage the next hot day? Well, it is a good idea for those of us who can prepare well to help those that cannot.

ELDERLY

• Let them know the heat is coming.

• Ensure they have no plans to be out and about or assist with airconditioned transport.

• Make sure they have a cooling plan, air con, ice, and have the discussion about how to stay safe.

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PAG E 6 9

B E AT T H E H E AT

BABIES

If you're hot, your baby will be hot, so if you are in shorts and a singlet to stay cool your baby cannot be in head-to-toe outfit or lying in cots with woollen blankets.

• Keep little fingers away from free standing fans.

• Keep babies cool by wiping them down with a cool wet cloth.

• Avoid car travel or put the air con on 5 minutes before you need to get into the car.

KIDS

Kids are the hardest to manage as they want to be out and about, they need to be wearing sunscreen and know they need to reapply every couple of hours. If they do not have it with them, they cannot apply it so ensure they leave with it.

• Try and get them to wear a light long sleeve top as sunscreen alone is often not enough.

• Always wear a hat.

• Always take water.

PAG E 70

20TH ANNIVERSARY

Get out there with Aussie Sunscreen!

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Get the most out of your life outdoors with Maxiblock. maxiblock.com.au

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