Let's Celebrate
CHRISTMAS RECIPES
NEW PRODUCTS IN SEASON - PINEAPPLES
KATE SAVE - CHRISTMAS HEALTH TIPS
CHRISTMAS SPIRIT LYCHEES FOR CHRISTMAS? WHY NOT THE CHARLIE COIN RECIPES
AUSSIE PETS AUSTRALIAN ASPARAGUS
WHAT’S NEW ON YOUR SUPERMARKET SHELF?
Flora now has plant based cream
NEW Products
Flora Thickened Plant Cream is a lentil based, dairy free cream that can be used as a 1:1 replacement for dairy cream in all pouring, cooking, and whipping applications.
Neutral in taste, it is vegan, dairy-free, lactose-free and palm oil free. It’s smooth, velvety and thick in texture and suits any dish you cook, bake or whip up. Use it just like dairy cream in dishes such as whipped cream, creamy pastas, velvety chocolate mousse, delicious soups and rich chocolate tarts.
NEW Toblerone Pralines
Toblerone has announced the launch of its New premium chocolates, Toblerone Pralines.
The Pralines are a distinctive angular shell of iconic Toblerone chocolate featuring a smooth and velvety centre with tiny pieces of crunchy honey and almond nougat in the form of diamond-shaped Praline.
Biting into Toblerone Pralines, you’ll discover that these diamonds don’t last forever, in fact, they’ll only last a moment. The individually wrapped, offer a deliciously indulgent experience, all packaged up in an elegant box perfect for gifting this festive season.
The new Toblerone Pralines 180g Gift Box is now available nationwide across all leading retailers.
Aussie Classics
Proudly Aussie made and owned for over 60 years by:
NEW Frosty Fruits
Sorbet Fruit Stack
The refreshing combination of sweet strawberry, tangy orange and zingy apple stacked into one sorbet treat. Made with real fruit juice and gluten free, new Frosty Fruits Fruit Stack, It’s sorbetlicious
Proudly Aussie made and owned for over 60 years.
Maxiblock Zinc Stick
Maxiblock extends its Mineral sunscreen range and launches Maxiblock Zinc Stick Clear SPF50+.
Maxiblock is excited to introduce its innovative Maxiblock Zinc Stick Clear SPF50+ as part of its extended Mineral sunscreen range. Maxiblock Mineral sunscreens offer exceptional transparency and a superior feel on the skin.
Maxiblock is an Australian suncare brand with the reputation for offering sunscreen products that are both of high quality and reasonably priced. With over 40 years of sun care expertise and ranged in over 2,000 Australian stores, Maxiblock stands as a reliable choice for Australians seeking effective sun protection.
New Deluxe Chocolate Coated Nuts Unveiling Two New Irresistible Varieties
Cadbury Australia’s latest additions to its classic chocolate coated nuts range includes Cadbury Milk Chocolate Deluxe Almonds and Cadbury Milk Chocolate Deluxe Hazelnut. The new offering features whole roasted nuts coated in a delicate layer of Cadbury milk chocolate and finely coated with rich cocoa powder.
Bens new 10+ Medley range - heat and eat in 90 seconds.
Ben's Original™ is launching its latest innovation in healthy microwavable food, Ben's Original™ 10+ Medley.
The new ready-to-heat range is a convenient way to supercharge your meals with the goodness of 10 plant-based ingredients, including wholegrains, vegetables, legumes, and herbs.
Ready in just 90 seconds, Ben’s Original™ 10+ Medley range is an easy way to add more Ben’s Original™ 10+ Medley Mexican Style
Ben’s Original™ 10+ Medley Mediterranean Style
Ben’s Original™ 10+ Medley Chinese Style
NEW Products
Aussie First for KitKat
In an Australian first, KitKat has increased its use of recycled plastic in the wrappers of select products to 90%, the highest proportion used in soft plastic by any major Australian food brand.
The major step in the brand’s sustainability journey cuts 1,200,000m2 of virgin plastic each year, enough to cover approximately 1000 x 50m swimming pools. The 90% recycled plastic is allocated using the ISCC mass balance approach.
The new wrappers will be used on the classic KitKat and KitKat Gold 4-finger bars, KitKat Chunky Aero Mint bar and classic KitKat block.
Pauls Golden Gaytime
Toffee Custard
Pauls has teamed up Streets Golden Gaytime to produce Pauls Golden Gaytime Toffee Custard.
Thick and creamy custard combined with the golden toffee and creamy vanilla flavours of Golden Gaytime®.
Pauls Golden Gaytime Inspired Toffee Custard is available now at Coles, Woolworths and independent grocery stores.
Staminade, Australias original sports drink now 25% less sugar
Delivers maximum energy for extended sports performance.
Orange Hydrate has 25% less sugar, Vitamin C and magnesium for maximum rehydration.
We’ve been around for 50+ years which means we know a thing (or three!) about creating sports drinks that deliver.
NEW Products
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.
Get that FeelingSummer
AUSTRALIAN PINEAPPLES ARE JUICY AND SWEET, GROWN AND RIPENED BY THE TROPICAL SUNSHINE IN QLD AND NT
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. »
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.
Pineapples are high in vitamin C and magnese,
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.
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.
Rule 3 KEEP IT COOL
The optimum temperture to store pineapples is between 12 and 15 degrees Celsius.
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)
PINEAPPLE & GINGER GRANITA
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
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.
THE CHOICES*
*There’s no right or wrong. You do you.
THE ONLY PADS, TAMPONS & LINERS MADE IN AUSTRALIA FOR OVER 30 YEARS.
Christmas HEALTH TIPS
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. »
By Kate Save, Accredited Practising Dietitian, Exercise Physiologist and Diabetes Educator, CEO and Co-Founder of Be Fit Food.
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.
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
Get out there with Aussie Sunscreen!
40+ YEARS OF SUN PROTECTION.
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.
Generation after generation, Maxiblock sunscreen provides quality protection against the harsh sun.
Proudly Australian made and owned since 1979, Maxiblock is dermatologically tested, fragrance-free, and non-greasy with eco-friendly packaging.
Get the most out of your life outdoors with Maxiblock.
maxiblock.com.au
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 these fun
ideas to help you get into the 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.
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.
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.
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.
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.
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.
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.
Get crafty this christmas
THESE CHRISTMAS CRAFTS ARE EASY AND AFFORDABLE ACTIVITIES. FROM TOILET ROLL CHRISTMAS CHARACTERS TO GLITTERY CARDS AND POMPOM GIFT WRAP.
CHRISTMAS SPIRIT
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.
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.
DECADENT LYCHEE AND TRUFFLES
CHRISTMAS PLATTER
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.
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.
Created by Marie Duong for Australian Lychees
THECHARLIE COIN
HIS MAJESTY KING CHARLES III WHICH WILL SOON START APPEARING ON COINS PRODUCED BY THE ROYAL AUSTRALIAN MINT.
The new effigy of His Majesty King Charles III is the official Commonwealth Effigy designed by The Royal Mint in London with Royal Approval. The first coin to have the King’s effigy will be the $1 coin. The coins will start appearing in banks and cash registers across the country before Christmas
Recipes
Baked Ham with Quince & Rosemary Glaze
FESTIVE SEASON&SUM
Buttered Jumbo Prawns Marinated in Rum
Coconut Chilli & Lime served with a Papaya Jam
Red Onion, Halloumi and Zucchini Skewers
Christmasy Minty Pink Couscous Salad
Salmon Rillettes and Pear Relish
Salted Brandy Caramel & Lady Fingers Banana Pavlova
White Christmas Wreath
Australian pineapple Salsa with Jerk BBQ Chicken
SEPICER
Decadent Lychee and Truffle Christmas Platter
White Crackle Snowman
Shakshuka
Pineapple Nachos
Spelt Pancakes with Caramelised Bananas
BAKED HAM WITH QUINCE & ROSEMARY GLAZE
INGREDIENTS
5kg traditionally smoked leg of ham 1/2 cup water
200mL Maggie Beer Quince & Rosemary Glaze
METHOD
1. Remove ham from the fridge half an hour prior to 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.
JUMBO PRAWNS
BUTTERFLIED JUMBO PRAWNS MARINATED IN RUM COCONUT CHILLI AND LIME SERVED WITH A PAPAYA JAM
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
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
METHOD
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.
Best tasting
AUssie OWNED
FARM TO PLATE
RED ONION, HALLOUMI AND ZUCCHINI SKEWERS
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
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.
CHRISTMASY MINTY PINK COUSCOUS SALAD
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
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.
Dietitian & Nutritionist Rebecca Gawthorne
SALMON RILLETTES AND PEAR RELISH
INGREDIENTS
Pear relish
2 Packham pears peeled and sliced
50ml olive oil
1 small red onion finely chopped
2 cloves garlic
60ml cider vinegar
70g sugar
½ tsp cumin seeds toasted andground
½ tsp mustard seeds crushed
2 bay leaves
Rillettes
400g salmon
100g smoked salmon
100g butter
1 tsp fennel seeds toasted and ground
1 bunch of dill
1 preserved lemon finely chopped
20g capers finely chopped
¼ tsp cayenne pepper
50ml crème fraiche
Salt and pepper
Salad
3 endives
Olive oil
1 lemon juiced
12 nasturtium leaves to serve
METHOD
For the pear relish
1. In a heavy based pot, sauté the red onion until slightly caramelisedthen add spices, sugar, vinegar and bay leaves. Cook until the excess liquid has reduced away, add pear and cook for further 10 minutes. Cool and set aside.
For the rillettes
1. Steam the salmon for about six minutes or until just cooked. Place in a bowl with the smoked salmon and gently flake together.
2. Add chopped dill, preserved lemon, capers, spices, butter and crème fraiche and gently mix together to combine. Season with salt and pepper and place in the fridge to set.
For the endive salad
1. Cut endives in half lengthways and gently colour them in a hot pan or a chargrill until cooked through. Season with salt, olive oil and lemon juice and set aside.
To serve
1. On a serving plate, place a large quenelle of salmon mix on the plate followed by a spoonful of pear relish, charred endive and garnish with nasturtium leaves. Serve immediately.
REFRESH REFRESH REFRESH REFRESH LEMONADE
SALTED BRANDY CARAMEL AND LADY FINGER BANANA PAVLOVA
INGREDIENTS
4 free range egg whites pinch of salt
220g caster sugar
1 tbspn cornflour
1 tbspn Maggie Beer Verjuice
375ml thickened cream
METHOD
1. Preheat oven to 160°C.
375ml crème fraîche
250g Maggie Beer Salted Brandy
4 lady finger bananas, peeled and sliced (lightly blackened to show they are ripe)
1/4 cup brown sugar
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.
Caramel
WHITE CHRISTMAS WREATH
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.
AUSTRALIAN PINEAPPLE SALSA WITH JERK BBQ CHICKEN
INGREDIENTS
4-5 chicken thighs
Jerk marinade
2 -3 garlic cloves, minced
Juice of 2 limes
1/2 ground nutmeg
1 1/2 tsp all spice
1 1/2 tsp sweet smoked paprika
1/2 tsp chilli flakes (alter to your liking)
1 cayenne pepper
3 tbsp olive oil
1 tbsp honey
Pinch sea salt
Pineapple salsa
1/2 Australian pineapple, cubed
2 cucumbers, diced
1/2 red onion, finely diced
1/2 bunch coriander leaves
1 small jalapeño, thinly diced
Juice of 1 lime
Hot yoghurt sauce
1/3 cup Greek yoghurt
1 tbsp hot sauce store bought (alter to your liking)
Serve
1 extra lime, lightly grilled
Brown rice or quinoa
Fresh coriander leaves
METHOD
1. Combine all of the Jerk marinade into a medium ceramic bowl, stir well to combine.
2. Add the chicken thighs and coat, cover and place in the fridge to marinate for a minimum of 2-3hrs
3. To make the pineapple salsa, combine all of the ingredients into a serving bowl and toss. Set aside until serving.
4. To make the hot sauce combine the ingredients and stir. Set aside in the fridge until serving.
5. Heat a cast iron grill to medium heat or a BBQ grill, brush off excess marinade from the chicken, and place on the grill. Gently push the chicken down into the grill using a spatula, look for a golden colour and nice char marks. Once cooked on one side flip the chicken over and cook on the other side. Add a lime sliced in half to the grill to lightly char for a few minutes.
6. Serve the grilled chicken with the grilled lime on the side to squeeze over. Serve with the pineapple salsa, a side of brown rice or quinoa and the hot yoghurt sauce along with extra fresh coriander leaves over the top.
DECADENT LYCHEE AND TRUFFLES
CHRISTMAS PLATTER
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.
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.
Created by Marie Duong for Australian Lychees
WHITE CRACKLE SNOWMEN
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.
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
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.
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)
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
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
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
FUDGY CHOC CHUNK BROWNIE CHRISTMAS TREES Scan for Recipe
BEAT THE HEAT WITH
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
CONTAINS POTASSIUM & MAGNESIUM.
JUST ADD WATER FOR EFFECTIVE REHYDRATION.
HYDRATION FACTS
The daily recommended liquid replacement is 2L per day. If you sweat then you need even more. Drinking plain water does not replace the minerals you’ve lost. Find out more at www.staminade.com.au
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. »
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..
FUN FACT
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.
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.
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.
ASPARAGUS
A serve of asparagus, about three to four spears, boasts a quarter of your daily vitamin C needs, and provides B vitamins, potassium, and fibre.
Nothing says spring like the sight of luscious Australian-grown asparagus on supermarket shelves.
The Aussie Asparagus season starts in September and is strong through to March. When choosing your asparagus look for firm spears that are uniform in size. To keep your spears fresh cut 1 cm off the bottom and put in a glass with 1 cm of water.
Asparagus is a great all rounder when it comes to nutrients with Vitamin C , vitamin B, potassium and fibre.
Asparagus is also versatile as it can be eaten raw, cooked, steamed, BBQ, goes with just about anything and looks great in or on any dish.
AUSTRALIA IS THE 8TH LARGEST PRODUCER OF ASPARAGUS IN THE WORLD . MORE THAN 95% OF AUSTRALIA’S ASPARAGUS IS GROWN IN VICTORIA. FUN FACT ASPARAGUS IS RELATED TO THE ONION.
ASPARAGUS TOP TIPS TO ENJOY
PREPARE:
Wash and simply snap off any woody ends with your forefinger and thumb. Alternatively, run a knife along the stalk until it meets less resistance, and then cut the end off at this point.
BLANCH:
Place one to two bunches in a large heatproof bowl and cover with boiling water. Stand for 30-60 seconds. Remove asparagus and place in bowl of cold water for one minute to prevent further cooking. Remove and pat dry.
MICROWAVE:
Place two bunches in a microwave safe dish. Cover and cook on HIGH for two to three minutes. Remove from microwave and set aside for one to two minutes.
STEAM:
Place asparagus in a steamer over a saucepan filled with 2cm boiling water.Cover and steam for three to five minutes or until asparagus is just tender but still vibrant green.
ROAST:
Pre heat oven to 210°C. Place two bunches in a large bowl and combine with two to three teaspoons of olive oil, chopped garlic (optional), salt flakes and freshly ground pepper. Roast asparagus until just tender, approximately six to eight minutes.
ASPARAGUS SPEARS MAKE GREAT DIPPERS TO SERVE WITH SOFTBOILED EGGS. USE LARGE LUSCIOUS SPEARS OR MINI SPEARS - WHATEVER SUITS YOUR FANCY.
DID YOU KNOW?
STIR-FRY:
Cut two bunches of asparagus into slices to suit your recipe. Heat a wok or frying pan over a medium heat, add a little oil and stir-fry for two to five minutes.
BBQ:
Place two bunches in a large bowl and combine with two to three teaspoons of olive oil, chopped garlic (optional), salt flakes and freshly ground pepper. Heat BBQ and cook until just tender, around four to five minutes, turning after two minutes. Serve immediately.
ENJOY RAW:
Finely chop your spears or use a vegetable peeler to shave off thin asparagus ribbons from stalk to tip. The raw ribbons can be tossed through a salad and dressed.
On the third spring after planting, the vegetable will rapidly grow the edible spear that we eat, one to two cm per hour! All Aussie spears are harvested by hand in the early morning when they are the perfect length and packed that day to hit shelves as soon as possible.
BBQ ASPARAGUS NICOISE SALAD
A fresh fast and fabulous dish for your next BBQ - fresh tuna and asparagus only take minutes to cook on the BBQ to create the base for this yummy main meal salad.
INGREDIENTS
8 chat potatoes
2 bunches asparagus, woody ends removed
2 x 300g tuna fillets
2-3 tsp olive oil
4 eggs, hardboiled, peeled and halved
12 baby truss tomatoes
2/3 cup Kalamata olives
1-2 baby Cos lettuces
1 cup fresh Italian parsley leaves
6 anchovy fillets, drained and torn
Fresh parsley or basil leaves, to serve
Dressing:
3 tablespoons olive oil
1 tablespoon red vinegar
1 garlic clove, crushed
1 teaspoon Dijon mustard
Black pepper and lemon juice to taste
METHOD
1. Prepare dressing: Whisk all ingredients together in a small bowl and set aside.
2. Steam or boil potatoes until tender, about 10 minutes. Drain well and set aside to cool.
3. Pre heat BBQ or cast iron grill pan. Lightly coat asparagus and tuna fillets with a little olive oil and sear each side 2-3 minutes until lightly coloured. Take care not to over cook so tuna is rare inside and asparagus is just tender but still bright green.
4. Remove from pan and set aside for 5 minutes to cool. Cut tuna into diagonal slices and cut asparagus spears in half. To serve, arrange all ingredients on a serving platter. Just before serving drizzle prepared dressing over salad, season with freshly ground black pepper and scatter with fresh parsley.
TIPS
• 1 X 425g can drained tuna in oil may be substituted for fresh tuna steaks – great for the lunchbox.
• For this recipe to be gluten free, avoid using stocks, sauces and condiments containing wheat. Take care to check ingredient labels on all products you use.
• For those who don’t need to avoid gluten, try tossing pieces of toasted garlic Ciabatta bread through salad just before serving.
CHICKEN AND ASPARAGUS BURGERS
Asparagus adds both flavour and colour to ever-popular burgers. When cooking, be sure to make enough for tomorrow's lunchbox. For a vegetarian version, replace the chicken with minced marinated tofu.
INGREDIENTS
Burgers:
1 - 1 1/2 bunches asparagus, woody ends removed, sliced finely
750g minced chicken
Juice and finely grated rind of 1 lemon
1 egg
1 cup firmly packed fresh breadcrumbs
1 teaspoon salt
Freshly ground pepper to taste
6 tablespoons olive oil for cooking
Good quality egg mayonnaise mixed with chopped chives to serve.
Asparagus Salsa
1/2 bunch asparagus, woody ends removed, diced Finely
1/2 red capsicum, diced finely
1/2 small red onion, diced finely
2 tablespoons chopped chives
Salt and pepper
2 teaspoons extra virgin olive oil
1/2 - 1 teaspoon finely grated lemon zest
(optional)
METHOD
1. To make burgers, thoughly combine asparagus, chicken, lemon juice and rind, breadcrumbs, salt and peper. Using washed damp hands, shape mixture into 12 burgers.
2. Heat a frying pan over a medium heat and add 3 tablespoons of the olive oil. Cook 6 of the burgers until golden brown and cooked though, 3-4 minutes each side. Remove burgers from pan, drain on paper towel, cover and keep warm. Add remaining 3 tablespoons oil to pan and heat through. Add remaining 6 burgers and cook as first batch.
3. To make Asparagus Salsa, combine all ingredients.
4. Arrange burgers on serving plates, top with salsa and serve with chive mayonnaise.
TIPS
• To make a great starter, prepare burger mixture as above. Shape mixture into smaller portions and roll each portion into a ball. Cook as above and serve on toothpicks with chive mayonnaise or sweet chilli sauce.
