RITCHIES Magazine March 2024 Issue

Hoppy Easter

ARNOTTS BUTTERNUT SNAP EASTER TARTLETS

- pg 48

CRISPY BACON POTATO SALAD

EASTER GOODIES

- pg 24

10

13

14

21

Driscoll’s Sweetest Batch Strawberries

They are something you must taste to believe. Bright Crimson berries with superior sweet flavour.

Sweet Batch are a-premium specialty fruit that delivers an irresistible burst of strawberry flavour. They may look the same as the other strawberries, but one bite will tell you these strawberries are something special. And just like the sweetest moments in life, they don’t stick around forever.

Can’t beat a Nanna’s Snack Pie

New Nanna's Apricot Snack Pies are a delightful treat bursting with the sweet and tangy flavour of ripe apricots. Encased in golden buttery pastry, they’re the perfect after dinner treat. Exclusive to independent supermarkets nationally.

Darrell Lea Supporting Ovarian Cancer

Help make Easter better with Darrell Lea and the Ovarian Cancer Research Foundation. Buy this special egg and 20c will be donated to the OCRF to support vital research into early detection, new improved treatments, prevention and recurrence of ovarian cancer.Proudly Aussie made with deliciously creamy Darrell Lea milk chocolate

New Darrel Lea Coco Pops Easter Eggs

We’ve mixed deliciously smooth and creamy Darrell Lea chocolate with tasty, crunchy Coco Pops (R) to create irresistible Easter eggs that every generation will love.

NEW Products

Milo® Minis 330g

Mini size, Maxi fun! Milo® Minis Breakfast Cereal helps fuel active kids with wholesome whole grain energy and fibre with the great MILO® taste. Made with 50% whole grain wheat and corn, it provides a source of fibre, contains no artificial colours or flavours and has a health star rating of 4 stars out of 5 stars.

Uncle Toby’s Quick Sachets Big Bowl Protein Vanilla and Berry

Start your morning with the great creamy taste of vanilla or Berry, with the goodness of protein in your oats to help you feel fuller and support muscle development as part of a healthy balanced diet.

Our Quick Sachets are made with 100% Australian oats sourced from local farmers, specially cut and rolled to make a creamy bowl of porridge in just 2 minutes!

MILO SPONSORS MINI ROOS

FOOTBALL AUSTRALIA IS DELIGHTED TO JOIN FORCES WITH MILO TO BECOME AN OFFICIAL PARTNER OF MINIROOS.

In 2023, almost 240,000* children participated in MiniRoos, which is Australian football’s official junior football program; a highly popular offering which is fun, inclusive, and family-focused specifically designed for boys and girls of all abilities aged 4 – 12, covering preschool through to primary school years, currently Australia’s no.1 junior sporting program.

The partnership comes at a time where overall participation in football for 2023 grew by 12% to 1,715,441 participants, with a notable 8% increase.

The popularity has no doubt been driven the success of our Matilda’s who recently captured the hearts of all Australian’s at the recent World Cup.

FA CEO James Johnson said ‘Together with Milo, we will provide a greater opportunity for more girls and boys to participate in football by delivering a positive playing environment for children aged 4 – 12 nationwide. This increased participation in MiniRoos willsupport Aussie kids to become more active, underpin growth in youth and senior football, and lay the platform for the future success of Australia’s national teams.

Nestlé Dairy Business Manager Rebecca Dobbins said, “Milo promotes the idea that the values learned through sports can be applied to life, so we are thrilled to provide access to sports activities through our partnership with Football Australia and MiniRoos.”

Get out there with Aussie Sunscreen!

40+ YEARS OF SUN PROTECTION.

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

S ME LIKE IT H T

Did I say Hot, I meant Darn Hot

.

The hottest day in the World for 2024 was recorded in parts of WA with 49.9 degrees recorded at Carnarvon Airport, 49.8 degrees in Gascoyne and 49.3 in Geraldton.WA is no stranger to hot weather, but this was the hottest February day since records began in 1883.

But not the Hottest

Australia’s highest official temperature on record is 50.7 degrees which occurred in Onslow on January 13, 2022, and Oodnadatta on January 2, 1960.

Let the goodtimesroll

De Bortoli’s newest addition from the Yarra Valley

The De Bortoli Sparkling Pinot Noir with its very pale blush colour and super fine bead. Crafted from fruits selected from low-yielding mature vines and fermented separately across 5 months on fine lees before undergoing secondary fermentation.

De Bortoli Chill Bill

De Bortoli Chill Bill “It’s chilled, it's fizzy and it’s redefining how red wine is enjoyed”Introducing De Bortoli Wines' revolutionary creation, Chill Bill-a spritzy and delightfully chilledred wine that is sure to be a crowd favourite. It boasts afruity, lighter profile, brimming withthe juiciness of cherries. When chilled, its fruity notes shine, muting the alcohol for a gentle,refreshing experience. With a broad flavour spectrum and versatile adaptability, it's craftedfrom a delicious blend ofvarietals, including the unique CSIRO-developed Tyrian, adding adeep purple hue and a hint of sweet berry fragrance.

Introducing the newest addition to Bundy’s permanent lineup

Bundaberg Campfire – A blend of Aged Reserves & Bourbon Barrel Finished Rum. Best enjoyed around a good campfire, with great mates and even better banter.

Bombay Sapphire

Premier Cru

A small-batch handcrafted gin, Bombay Sapphire

Premier Cru celebrates Murcia's worldrenowned citrus and is made with sustainablysourced Murcian Fino lemons, mandarins and sweet navel oranges, hand-picked and hand-peeled from the late harvest.

When it ' s Beer o ' clock

Mountain GOAT

Tasty Pale Ale

A good pale ale is a beautiful thing, and Tasty Pale Ale is a stunner. With punchy hop flavours of pine and stone fruit from the all-US hop line up, and a full-bodied mouthfeel, this brew is one tasty crowd pleaser.

New From Peroni

Peroni Nastro Azzurro

Stile Capri Inspired By The Island Of Capri, a lager with a delicate balance of bitterness and fresh citrus notes. Brewed with a light touch of Italian lemon zest for a crisp, refreshing taste.

Balter Cerveza

This crisp brew is that little drop of summer, light on hops and big on refreshment. Something you’ll grab from the fridge with a smile and lip-smacking anticipation.

Balter Cerveza – Spanish for Great Australian-Made Mexican Lager

Carlton Dry’s news Drylandia range of fruit flavoured beers

TROPICAL PASSIONFRUIT

From the passion of Drylandia comes the fruitiest of beers. The Carlton Dry Tropical Passionfruit. Featuring the holy trinity of passionfruit, pineapple, and mango this fruity beer is sharp, refreshing, and slightly sweetlike a jagged ice cube dusted with sugar.

ZESTY LEMON

In Drylandia the phrase "when life gives you lemons" is a celebration. Why? Because someone just found a Zesty Lemon Flavoured Beer in the fridge. Crack one open yourself and feel refreshed by the fruity, zesty lemony-ness.

Great Northern Ginger Beer

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

KIRIN HYOKETSU PEACH HAS LANDED!

Kirin Hyoketsu Peach is made from vodka, soda and frozen natural peach juice, using Hyoten Toketsu technology to lock in the sweetness and intensity of the natural peach flavour. With less than 0.7 grams of sugar and 116 calories per can, embrace something new. Say Hello, Yes! to the juicy flavour of a Kirin Hyoketsu Peach!

What a Peach, a Double Peach infact..

Great news for lovers of Suntory, they have added a new flavour, Double Peach.

Double Peach is an alcoholic premix made from Shochu, Vodka and Soda and uses Suntory’s unique Freeze Crush Technology™ to capture every bit of all-natural bold peachy flavour.

Peaches are frozen at -196°C, crushed and then infused in spirits to maintain that unique, full-fruit flavour. This is then added to Shochu, Vodka & Soda to bring to you Suntory -196 as you know it.

Australia’s #1 Selling Non-Alc Cocktails. Taste for yourself what all the

fizz is about.

By using premium ingredients and delicate processes, we transform natural extracts and unique flavours into 15 classic cocktails that deliver the unmistakable taste of the drink you love. Not only without the alcohol, but without the sugar or high calories.

CUSTARD APPLE

JUST IN TIME FOR EASTER SWEET AND JUICY AUSTRALIA CUSTARD APPLES

Autumn is the perfect time to tuck into luscious Aussie custard apples, with the season officially kicking off during the full moon ahead of the Easter weekend. “Custard apples have pale green skin and a deliciously creamy texture, so they’re best enjoyed fresh or in simple desserts. Their smooth and silky flesh provides a subtle taste of tropical flavours. Thanks to the lovely warm spring and summer we’ve had, the custard apples this season are deliciously sweet.

1. Pick a Winner

When choosing a custard apple in store, pick one that is firm. They soften quickly and are quite fragile so it’s better to let them ripen in your fruit bowl at home.

2. Ripe and Ready

CUSTARD APPLE HEALTH FACTS

• Immunity Booster: Custard apples are an excellent source of Vitamin C, 161% of the daily target for Australian adults.

A custard apple is ripe when you gently squeeze it and it gives slightly under your hand, similar to an avocado.

3. Store Safely

Once ripe, custard apples can be refrigerated for one to two days. Wrap them in cling wrap or keep them in an airtight container to keep fresh.

• Serve a custard apple for your family to share. Simply pull apart or cut with a knife. All you need is a spoon!

• Tease out the flesh from a custard apple, discarding the skinand black seeds, and pop the flesh into a blender with ice cream, milk and honey for a super smoothie.

• Muscle Magic: Custard apples contain potassium, which is responsible for normal fluid and electrolyte balance. They are also a source of magnesium, which is important for normal nerve and muscle function and can help reduce tiredness and fatigue

• Weight Warrior: Custard apples are low GI, making them a great choice for the weight conscious.

DID YOU KNOW?

The custard apples crop flourishes in line with the full moon ahead of Easter. It’s a unique phenomenon that occurs every year!

CUSTARD APPLE, RUM AND COCONUT PANNA COTTA

The sweet and unique taste of custard apple, slightly reminiscent of pineapple and vanilla, is a perfect match with dark rum and coconut in this creamy and delicious dessert.

INGREDIENTS

400ml pouring cream

400ml coconut milk

2 tsp dark rum

1 tbsp honey

2 tbsp caster sugar

18g powdered gelatin

400ml custard apple pulp and juice

toasted coconut and macadamia nuts, to serve

METHOD

1. Place the pouring cream, coconut milk, rum, honey and caster sugar in a saucepan and sprinkle the gelatin over the top. Heat the liquid gently until nearly a simmer, stirring until all of the gelatin has dissolved. (To check this, lift your stirring spoon out of the mixture and make sure there is no gelatin granules sticking to it.)

2. Allow to cool for 5 minutes and then stir through the custard apple pulp and juice. Freeze in individual molds or glasses for at least 2 hours, or until the panna cotta is set.

3. To serve, scatter the top of the panna cotta with either toasted coconut or macadamia nuts.

COOK 5 MINS PLUS 2 HRS CHILL

WE HAVE DONE THE EASTER HUNT FOR YOU

Is Liquorice your thing

Roll down memory lane and enjoy Fyna Superior Liquorice Co. range the way liquorice used to be. Inspired by the 1930s when milk bars first opened in Australia, the packaging is nostalgic and traditional.

There is a new flavour in town with Big Boss Banana! The iconic Big Boss candy stick now comes in a delicious banana flavour that will make you go BOOM! Available in a 125g pack.

Honeycomb Heaven

Make this Easter the best ever with Violet Crumble Honeycomb Cream Bunnies and Violet Crumble Honeycomb Cream Twist Wrapped Balls. Filled with delicious Violet Crumble Honeycomb Cream combined with shattering pieces of Violet Crumble Honeycomb, these bunnies and balls are must haves for Violet Crumble lovers this Easter.

CADBURY CLASSICS

Cadbury Easter Assortment

800g Easter Assorted Gift Box

Cadbury Pascall Clinker Easter Bunny

Discover colourful Pascall Clinker pieces when you bite into the Cadbury Dairy Milk Bunny. Available in a 125g pack.

Cadbury Dairy Milk & The Natural Confectionery Co

Gift Box is a gift of fun and excitment that the family are sure to love this Easter.

Cherry Ripe Egg

For the lovers of Cadbury Cherry Ripe.

Aussie Classics

Darrel Lea

It's time to sink your teeth into an iconic Australian treat with a tasty Easter twist. Our delightfully chunky Rocklea Road slab is handcrafted with creamy milk chocolate, fluffy marshmallows, crunchy peantus and delicate coconut, then topped with delectable

Proudly Aussie made and owned for over 60 years by:

Making savoury and sweet Aussie classics for over 60 years

Proudly Aussie made and owned for over 60 years.

Darrel Lea

We've mixed deliciously smooth and creamy Darrell Lea chocolate with tasty, crunchy Coco Pops (R) to create irresistible Easter eggs that every generation will love.

EASTER BUNNY CAKE

INGREDIENTS

Vanilla Cakes

1 x 250g block Fairy margarine, room temperature and diced

1 ½ cups (330g) caster sugar

3 tsp vanilla extract

4 eggs, room temperature

1 cup (250ml) milk

2 3/4 cups (400g) self-raising flour, sifted

Fairy Cream Icing (Makes approx. 4 cups)

1 x 250g block Fairy margarine, room temperature and diced

2 ½ cups (400g) soft icing sugar mixture, sifted

3 tsp vanilla extract

100ml chilled pure cream

Pink Coconut Coating

1¼ cups (100g) desiccated coconut, plus extra for bunny tail

Few drops pink food colouring

Decorations

Pink and white marshmallows

Black writing icing

Licorice strap

White and pink paper or cardboard

Long bamboo skewers

Sticky tape

METHOD

Vanilla Cakes

1. Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins.

2. Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined.

3. Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth.

4. Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely.

Fairy Cream Icing

1. Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth.

2. Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes.

3. Reduce speed to low. Add cream in a steady stream until just incorporated.

4. Beat on medium-high speed for 2 minutes. Set aside.

EASTER BUNNY CAKE continued

Coconut Coating

1. Place coconut inside large zip-lock bag.

2. Add a few drops of pink food colouring and massage until evenly coloured. Set aside.

Creating the bunny body

1. Trim the crust from the top of each cake. Reserve cake scraps.

2. Spread 1¼ cups of the Fairy Cream Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes.

3. To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately 2/3 of the way across. The larger portion will form the ‘body’.

4. Take the smaller portion and cut across lengthways 2/3 of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’.

Building the bunny

1. Smear a layer of icing on your cake board, where the bunny will be placed.

2. Place the body in the centre of the board, cut edge down.

3. Press the longest edge of the head against one end of the body.

4. Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head.

5. If desired, trim the top and side edges of the head and legs, to create a nice curved edge.

6. Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes.

7. Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny.

Bunny tail

1. Crumble reserved cake scraps and measure ½ cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball.

2. Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed.

Decorate Bunny

1. Press the pink coconut over the entire body, excluding the face.

2. To make the face, paws and ears:

• Eyes: cut both ends off a white marshmallow and draw pupils with black writing icing.

• Cheeks: cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing.

• Nose: cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose.

• Teeth: cut the ends off a white marshmallow, then trim to make two 2cm rectangles.

• Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows.

• Bunny ears: cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear.

• Back paws: Place 3 white marshmallows around the front of each leg.

• Front paws: cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head.

3. Dab a small amount of icing on the bunny tail and position on the back of the bunny.

TIPS

• For best results, make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days.

• Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month.

• Always work with a cold cake.

• Chill cake between stages for at least 10 mins.

• A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing.

• Use UHT cream instead of fresh cream to extend the life of the Fairy cream icing.

• For best results, Fairy cream icing should be applied at room temperature.

• Use remaining icing to attach your decorations.

• Store decorated cake uncovered in the refrigerator for up to 2 days.

Over half a million Aussies have a diagnosed food allergy and research shows this number is growing with one in 10 babies developing a food allergy before their first birthday.

Did you know 90% of food allergic reactions are caused by 10 foods, there are more than 170 foods known to be triggers. Bananas, kiwi fruit, mustard and celery just to name a few!

Do you know the signs and symptoms of an allergic reaction?

Allergic symptoms may initially appear mild or moderate and usually appear within 20 minutes to 2 hours after eating, in many cases allergic reations appear immediately after eating. The most dangerous allergic reactions (anaphylaxis) involve the respiratory system.

Do you have a family or friend with a food allergy? Make sure you know when and how to administer their adrenaline (epinephrine) injector. Be careful, not fearful. Let’s make it easy for youLearn how to use an epipen.

Anyone who knows somebody with an allergy knows how it can restrict a lifestyle, research is needed and awareness campaigns need to be run to keep the public aware of the issues allergies can cause. You can get involved in fund raisers to during Allergy Awareness week, you can do it yourself, your business or your school. Click to learn how to support allergy awareness week.

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

OH NOOOOOO BATH TIME!

If you have a puppy, you should have no problem getting them used to taking baths, it is generally rescue dogs or dogs transitioning from one home to another that put up a fight as regular bathing for them may be new and scary. »

How often?

The good news is that dogs do not need as much bathing as you may think. If your weekly bath is a very quick squirt before they are thrashing around like a washing machine, do not stress, a quick weekly squirt may be getting the job done.

Different needs for different breeds

The exception to the above is if your dog suffers from skin allergies or rolls around in the dirt that embeds or stick to the fur, then more frequent bathing may be required.

Is your dog’s hair long and a nightmare to manage during and after bathing?

This is a common problem and can cause stress to the dog and the owner. The best advice is for long haired dogs is to use a professional groomer at least every quarter, this way your pet will get any deep knots brushed out or removed, and fur can be trimmed. The more frequently you use a groomer the more comfortable your dog will be with the process. They also will not panic and hide every time you go near the bath.

OTHER TIPS

Rinse Twice

Do not squirt water in your dog’s face. Careful to keep water out of ears.

what products should I use?

“Captain Obvious” do not use human made products on your pets, including soaps. Pet shampoos are generally pretty mild, the milder the better. Shampoo and conditioners are not as important and water and washing, so if you need to use practically no product to keep your dog happy that is not a big deal.

Make bathtime enjoyable.

When we notice any fearful behaviour, tucked tail, constant movement, even growling or aggressive behaviours a tendency may be to go over the top and rub hard and fast, talk in crazy voices, and do things that are not usual.

When washing, do it in a patting motion, slow and calm, very slow water flow, speak calmly, have rubber bath protectors ready so the dog is not sliding all over the slippery bath, give them rubs like belly rubs if that is what they generally enjoy.

PERFECT WEATHER FOR A PICNIC,

There is no better way to enjoy your Favorite park with family and friends than with a picnic. Autumn is also a great time of year as its often warm but not too hot, or too cold.

I know a picnic can be a great spontaneous idea, and the thought of having a checklist sounds like hard work, planning, what a momentum killer, but a 10 minute check list helps avoid many picnic “Fun Busters” so rather than a checklist being a drag, lets call it a FUN ENHANCEMENT LIST.

FUN ENHANCEMENT LIST.

1. Large blanket as well as chairs as picnics are made for relaxation and lying around is fantastic. Maybe even a pillow for an afternoon nap.

2. Flies love picnics too, so make sure you have a food cover. Good idea to use straws for open cans as flies and bees can sneak in for a sip- or give open cans a flick or two on the side before drinking.

3. Table cloth if you are planning to use a park table.

4. Paper plates, forget the plastic, a picnic should need no washing up at the end.

5. BYO garbage bag’s, and take home your rubbish if no bin is available.

6. Wet Wipes, or sanitary wipes just in case there are no taps and bring more than you need.

7. BYO Water for washing hands.

8. Fun stuff, before you leave plan some games to play, you may need to make some props before you go. Take binoculars, pens and paper.

9. Charge all phones and devices.

10.

11. Check pet regulations and take the dog lead and food, food and water bowl.

12. Have a basic first aid kit, band aides, a bandage, and pain relief.

13. Bring sturdy tape, it’s a great fit all product.

14. Towel if there is water or unexpected down pour.

15. Repellent, hats, sunscreen, medication.

16. Bucket, yes a bucket. a great versatile tool, fill it with water so the kids can was their hand, go back and forth, another wash, off again, another wash. Wash sandy feet before getting into the car, dog bowl, used for games, carry stuff, its my favourite picnic item.

Location, Location, Location.

The ideal location for your picnic all depends on if you wish to be alone and peaceful or in the hussle and bussle of a well know picnic hotspot where you will be sharing the location with others.

If it’s a bit of privacy, being surrounded by nature you like, a quick bush walk after lunch then a quick Google search can help you find a great local Natioalal Park or place with space, so even if there are others picnicers you have plenty of your own space.

If it a party vibe or you want to go to a well know place where there may be things to do and see then check out these top rated picnic locations, all with great natural ambiance, walks and plenty to see.

NSW

» The Australian Botanic Garden

» Tench Reserve (Jamison town)

» Centennial Park

» Bradfield Park

» Blacktown Showground (Sydney,)

WA

» Kent Street Weir Park (Wilson,)

» May Drive Parkland (Kings Park)

» John Forest National Park (with Eagle View Walking Trail)

» Karijini National Park

Vic

» Grants Picnic Ground

» Royal Botanic Gardens

» Emerald Lake Park

» Seawinds Garden (Arthurs Seat, VIC)

SA

» Mount Lofty Botanic Garden (Crafers)

» Himiji Garden (City)

» Thorndon Park Reserve (Paradise)

» Wittunga Botanic Garden (Blackwood)

QLD

» Lake Alford (Monkland)

» Hervey Bay Botanic Gardens

» Cormorant Bay Reserve (Lake Wivenhoe,)

» New Farm Park

TRULY SOMETHING ELSE

New to the specialty cracker section of your supermarket

Recipes

Arnott's Butternut Snap Easter Tartlets

Prawns Wrapped in Prosciutto, skewered and served with Lemon & Aioli

Crispy Bacon Potato Salad

Asian Chicken Salad with Red Onion

Slaw and Crispy Onions

Australian Prawn & Zucchini Pad Thai

Creamy Ham and Cauliflower Pasta Bake

Perfect Pumpkin Scones

Strawberry Butterfly Cakes

Caramel Slice

Hummus with Caramelised Onions, Crispy Chickpeas & Pinenuts

ARNOTT’S BUTTERNUT SNAP EASTER TARTLETS

Ingredients

• 250g packet Arnott’s Butternut Snap biscuit

• 1/3 cup cream

• 180g milk or dark chocolate, chopped

• 65g unsalted butter, chopped

• Easter eggs to decorate

Method

1. Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity roundbased tartlet tin. Bake for 2-3 minutes or until soft.

2. Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape.

3. If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

4. Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.

5. Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.

6. Refrigerate until set.

Notes

• You can also make the ganache in a microwave.

PRAWNS

WRAPPED IN PROSCIUTTO, SKEWERED

SERVED WITH LEMON & AIOLI

AND GRILLED,

Ingredients

• 24 peeled green prawns, cleaned and tails intact

• Finely grated rind of ½ lemon

• 8 thin slices of prosciutto

• W Wild rocket, lemon wedges and aioli to serve

Method

1. Preheat a barbecue to medium-high.

2. Season prawns to taste and scatter with a little lemon rind, then wrap each prawn in a piece of prosciutto (you’ll need about a third of a slice depending on the size of your prosciutto).

3. Thread one prawn onto each skewer, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).

4. Serve hot, with rocket, lemon wedges and aioli.

CRISPY BACON POTATO SALAD

Ingredients

• 200g Australian rindless streaky bacon rashers

• 2 x 500g bags microwave/simply steam baby white potatoes

• 1 ½ tablespoons maple syrup

• ½ teaspoon chipotle seasoning

• ¼ cup mayonnaise

• ¼ cup sour cream

• 1 tablespoon lemon juice

• 1 teaspoon Dijon mustard

• 3 green onions (shallots), trimmed and thinly sliced

• 3 hard-boiled eggs, peeled and roughly chopped

Method

1. Cook potatoes in the microwave following packet directions. Stand for 1 minute then transfer to a colander, rinse with cold water and set aside to cool.

2. While potatoes are cooling, preheat a grill on medium-high. Place bacon in a single layer on a rack on a grill tray or large baking tray lined with foil. Combine maple syrup and chipotle seasoning in a small bowl. Brush bacon on both sides with mixture. Grill bacon for 2-3 minutes on each side until crisp and golden. Set aside to cool.

3. Cut cooled potatoes into 3cm pieces and place into a large bowl. Add two thirds of the green onions.

4. Place mayonnaise, sour cream, lemon juice and mustard in a bowl. Season with salt and pepper to taste. Mix until well combined. Add mayonnaise mixture to potatoes. Toss to evenly coat.

5. Rough chop half of the bacon and add to potato mixture. Add eggs and gently stir to combine.

6. Spoon potato salad into a serving bowl. Top with shards of remaining bacon. Sprinkle with remaining green onions and serve.

ASIAN CHICKEN SALAD WITH RED ONION SLAW

& CRISPY ONIONS

INGREDIENTS

• 3 medium brown onions

• 1 cup vegetable oil

• Flakey salt

• ½ wombok, Chinese cabbage, finely shredded

• 1 medium red onion, finely sliced into rings

• 2 large carrots, peeled, finely julienned, or shredded

• 1 large red chilli, finely sliced

• ½ bunch coriander leaves

• 2 cups roast chicken, shredded

• Extra lime wedges, to serve

DRESSING

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp olive oil

• 1 tbsp grated ginger

• Juice 1 lime

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 sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.

3. As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.

4. Whisk together the dressing ingredients to combine and set aside.

5. In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.

6. Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.

Australian Prawn & Zucchini Pad Thai

Ingredients

• 1 tbsp fish sauce

• 2 tbsp soy sauce or tamari

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• 2 cloves garlic, crushed

• 1 tbsp grated palm sugar

• 500 g peeled medium green Australian prawns, tails intact

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• 1 tbsp vegetable oil

• 3 green onions, thinly sliced

• 100 g flat rice noodles, soaked in cold water and drained

• 2 eggs, lightly beaten

• 2 carrots, peeled and shredded

• 2 zucchini, shredded

• 160 g bean sprouts, trimmed

• ¼ cup roasted peanuts, roughly chopped

• Fresh Thai basil, chilli flakes and lime wedges, to serve

Serves: 4

INGREDIENTS

• 400g Chicken breast cubed

• 2 tbsp olive oil

• 2 cloves of garlic, crushed

• 1 punnet cherry tomatoes (approx. 250g)

• 1 ½ cups risoni

• ½ cup tomato paste

• 3 cups Campbell’s Real Stock Chicken Salt Reduced

• 1 tsp dried oregano

• 1 cup basil leaves

• 120g smooth ricotta

OPTIONAL GARNISHES

• extra basil leaves

METHOD

Step 1 Heat oil in large skillet on medium heat. Add chicken and cook on each side for approx. 4 min or until cooked through.

Step 2 Add garlic and cherry tomatoes. Cook on medium-high heat until garlic is translucent and fragrant and tomatoes are slightly blistered.

Step 3 Add risoni, tomato paste, Campbell’s Real Stock Chicken Salt Reduced, herbs and chicken. Mix and bring to a simmer. Simmer on medium to low heat for 9-10 min.

Step 4 When risoni is al dente remove from heat and stir through basil leaves.

Step 5 Serve and garnish with extra basil and dollops of ricotta

Tip Works with Campbell’s Real Stock Chicken Salt Reduced and Vegetable

CREAMY HAM AND CAULIFLOWER PASTA BAKE

Ingredients

• 300g Australian leg ham, roughly sliced

• 400g large spiral pasta, cooked & drained

• ½ cup cauliflower, cut into flowerettes

• 3 spring onions, finely chopped

• 1 red capsicum, thinly sliced

• 50g butter

• 2 ½ tablespoons plain flour

• 1 cup milk

• 1 cup chicken stock

• ¼ cup parsley, finely chopped

• ½ cup grated cheese

Method

1. Preheat oven to 180⁰C.

2. Chop the slices of Australian leg ham roughly into small pieces and set aside.

3. Cook the cauliflower in a large pot of boiling salted water until tender for 8-10 minutes.

4. Melt the butter in a small saucepan over medium heat and add flour and cook, stirring for 1 minute. Remove the saucepan from the heat and gradually whisk in the milk and chicken stock.

5. Return to heat and stir constantly over medium heat until the liquid boils and thickens. Stir in the parsley.

6. Place the pasta into a deep baking dish and top with the cauliflower, ham, capsicum & spring onion.

7. Pour the sauce evenly over the pasta, ham and cauliflower then sprinkle the surface with the grated cheese.

8. Bake in the preheated oven for 15 minutes until the cheese is golden and bubbling.

Nerada’s English Breakfast, a Rich

& Full-Bodied Brew

Since 1971, Nerada has been blending tradition with excellence. Steeped in heritage, our mission is simple; create Australia’s freshest, finest and most sustainable teas crafted with honesty and care. Over 50 years of Australian craftsmanship in every cup.

Find us in the tea aisle with your favourite Nerada Organics range

PERFECT PUMPKIN SCONES

Ingredients

• 2 cups self-raising flour

• 1 tablespoon caster sugar

• Pinch of salt

• 60g butter, chilled, chopped

• 1/2 cup buttermilk

• 1/2 teaspoon ground nutmeg

• 2/3 cup mashed cooked butternut pumpkin (see note)

• Extra buttermilk, for brushing

Method

1. Preheat oven to 220°C/200°C fan-forced. Line a baking tray with baking paper. Position oven rack in the top half of oven.

2. Sift flour, nutmeg,sugar and salt into a bowl. Add butter. Using fingertips, rub butter into flour mixture until mixture resembles fine breadcrumbs.

3. Step Make a well in centre of mixture. Add buttermilk and pumpkin. Using a flat-bladed knife, stir until a sticky dough forms. Turn out onto a lightly floured surface. Knead gently until just smooth.

4. Using a lightly floured rolling pin, gently roll dough out until 2cm thick. Using a 6cm fluted-edge cutter, cut out scones. Press leftover dough together. Repeat to make 12 scones.

5. Place scones, just touching, on prepared tray. Brush with buttermilk. Bake for 12 to 15 minutes or until golden and hollow when tapped on top. Serve with butter, ricotta or cream cheese.

STRAWBERRY BUTTERFLY CUPCAKES

Strawberries are one of nature’s perfect foods. Superb just as they are ideal for all ages from babies up, they are sweet, soft, light and easy to eat. The perfect finish or topping to many desserts.

INGREDIENTS

1 x 250g punnet Victorian Strawberries, washed and hulled 125g butter, softened 3/4 cup caster sugar

1 tsp vanilla extract

2 eggs

1/2 cup natural yoghurt

11/2 cups self raising flour

Frosting

250g white chocolate, chopped

1/2 cup thickened cream

METHOD

1. Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.

2. Dice half the strawberries, set aside. Reserve the rest for later.

3. Using an electric mixer, beat butter, sugar and vanilla until creamy. Addeggs, one at a time, beating between each addition. Add yoghurt and flour and beat on a low speed until combined. Stir in diced strawberries.

4. Divide batter between paper cases, filling each about 3/4 full. Bake 20 minutes or until firm. Transfer cupcakes to a wire rack to cool.

5. To make frosting, place chocolate and cream in a heatproof bowl. Place bowl over a saucepan of barely simmering water (make sure the water does not touch the bowl). Stir continuously until smooth. Remove from heat, cover and refrigerate, stirring occasionally until very thick but still spreadable (the frosting should drop off a spoon, rather than pour).

6. Spread frosting over cupcakes. Before serving, decorate cupcakes with slices of reserved strawberries. To form butterflies cut 2 slices lengthways down the middle of a strawberry. Cut each slice in half lengthways (this forms the wings for 2 butterflies). Cut 2 slivers from the strawberry offcuts to form 2 butterfly bodies. Place on top of two iced cupcakes to form butterflies. Continue with remaining strawberries. Enjoy nibbling on the remaining strawberry offcuts!

CARAMEL SLICE

INGREDIENTS

Biscuit base and crumble

150g Fairy

margarine, diced

1/3 cup (80ml)

golden syrup

1 cup (90g) rolled oats

1 cup (150g) plain flour

1/4 cup (55g)

brown sugar

3/4 cup (60g)

desiccated coconut

1/4 teaspoon bi-carb soda

Caramel filling

100g Fairy margarine, diced

1/2 cup (110g)

brown sugar

1 teaspoon vanilla extract

1 x 395g can sweetened condensed milk

Chocolate topping

200g dark chocolate, chopped

1 1/2 tablespoons melted Copha

METHOD

Biscuit base and crumble

1. Preheat oven 180°C/160°C (fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, making sure to leave a 3cm overhang on each of the longest edges. Line a second baking tray with baking paper.

2. Melt Fairy margarine and golden syrup together in a saucepan over low heat.

3. Combine oats, flour, brown sugar & coconut in a large bowl and mix well.

4. Add bi-carb soda to golden syrup mixture and mix well. Pour immediately into dry ingredients and mix well.

5. Remove ½ cup of the base mixture and crumble onto a prepared baking tray. Press remaining mixture evenly into the base of the slice pan.

6. Transfer both slice pan and baking tray to oven and bake for 12-15 minutes. Check crumb after 10 minutes and remove if browning too fast. Set aside to cool.

Caramel filling

1. Reduce oven 160°C/140°C (fan-forced)

2. Place Fairy margarine, sugar and vanilla into a saucepan and stir over medium-low heat until melted and well combined. Simmer for 1-2 minutes or until bubbles just appear on the surface.

3. Add condensed milk and stir constantly until mixture thickens and begins to boil. Pour immediately over biscuit base. Tilt pan to spread evenly.

4. Bake for 10-12 minutes. Stand for 20 minutes to cool.

Chocolate topping

1. Place chocolate and Copha into a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over low heat until melted. Pour over slice and spread with a spatula.

2. Break up crumb and scatter over chocolate. Refrigerate for 1 hour or until set.