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Make every day Australia Day ISSUE 44 | 2021

AUTUMN'S IN THE AIR LATEST NEW PRODUCTS - pg 4

FREE

TO READ

KANZI® APPLES IN SEASON NOW - pg 16

AUTUMN RECIPES pg 39

Kanzaipples ®

more info pg 16

AUSSIE PETS more info pg 53

CONTENTS 4 NEW PRODUCTS 8 FEATURED PRODUCTS 16 KANZI® APPLES 22 IN SEASON VEG 26 CONSUMER NEWS 39 RECIPES 53 AUSSIE PETS

IN SEASON

VEG

more info pg 22

Recipes more info pg 39

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For more information on the product guidelines please go to the About Us page http://buyausmag.com.au/about-us-2/ The products showcased may include a small percentage of imported product.

Buy Australia has been a leading voice for the promotion of products made in Australia for over 17 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au Buy Australian Magazine is continually being researched and updated.

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NoEduW cts Pr

W HAT ’S N EW ON YOUR S U PE RMARKET SHELF ?

Feel Good Snacking with Goodness Crackers You could graze all day long on these deliciously moreish, crunchy, oven-baked crackers from Carman’s Kitchen. Carman’s Goodness Crackers are an all-natural, wholesome snack packed with the goodness of grains, seeds and real flavour right here in Australia. Enjoy them on their own or add them to your next grazing platter to savour with cheese or dips. Each box contains two bags, in order to ensure an optimum level of crunch in every bite. Available from Coles in three mouthwatering flavours: Original Sea Salt, Garlic & Herb and Caramelised Onion.

New Lilydale Raised Slow Chicken Lilydale has recently launched a new specialty breed of chicken under Lilydale Raised Slow which grows more slowly for a more succulent texture and flavour.

Australian Grown and raised without antibiotics with no added hormones or growth promotants, Lilydale Raised Slow is the perfect chicken for your next roast.

Try it and discover the taste of Raised Slow for yourself.

Available exclusively at select independent retailers.

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Choose

NO ARTIFICIAL

Made with real ingredients

Colours

such as 100% Australian Pumpkin

or

Flavours

Serving suggestion Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.

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Nerada Tea has a new range of probiotic teas DETOX A delicious brew with Dandelion, Nettle, Lemon Verbena, Senna and milk thistle. The perfect way to begin or end your day!

DIGEST This is no storm in a teacup! A refreshing blend of Ginger, Peppermint, Fennel, Lemongrass. Naturally caffeine free.

RELAX Sit back, unwind and just enjoy this flavour sensation. A carefully crafted brew including Camomile, Valerian, Lavender, Lemon Balm. Totally zen!

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FEATURED P ro d u c t

BEANS WITH PURPOSE:

Proudly Auss owned for ov

Copha

www.copha.com.au

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Fairy Baking Australia

www.fairybaking.com.au

www.

ABLE FOODS LAUNCHES BAKED BEANS INTO COLES STORES NATIONWIDE Australian Made & Owned baked beans in accessible, microwavable, tear-top pouches.

Able Foods launched in 2020 with readymade meals for people with disability on the NDIS, since then, they’ve been committed to providing great quality food and opportunities for people with disability to lead healthier and happier lives. They do this by hiring people with disability and partnering with likeminded companies such as The Dylan Alcott Foundation.

Dylan Alcott co-founder of Able said “The Baked Bean can has been difficult to open since day one, so we wanted to innovate in the space, give choice to Australian’s and make this product more accessible for people with or without disability.”

The launch will see four flavours join the Able Foods offering, including Tomato, Chilli, Cheese and BBQ. Packaged in perfectly sized stand-up pouches, Able Food baked beans are great for school lunches, a workplace snack or as a side on a classic big breakfast.

sie made and ver 60 years.

Tablelands Spreads

.tablelandsspreads.com.au

Peerless Foodservice

www.peerlessfoods.com.au

FEATURED P ro d u c t 0% ZERO SUGAR & 100% AUSTRALIAN Family-owned Famous Soda has secured multi-million dollar deals with Coles and Woolworths, securing shelf space for its healthy alternative products.

The deals will allow Famous Soda to stock its product range, including slimline cans, across Coles and Woolworths stores.

Founded by mother and son Julie and Michael Pillon, Famous Soda aims to offer an alternative solution for people seeking healthier bubbly beverage options.

Now with NEW Cola flavour.

FEATURED P ro d u c t

Limited Edition NEW Dare Peanut Butter Latte The latte drink is a mix of Robusta and Arabica coffee with fresh milk and a peanut butter flavour.

“This gives shoppers a novel, unique flavour to choose from when looking to get the mental fix they need to be their best,” said Anne Dowsley, head of marketing, milk beverages, Bega Dairy and Drinks.

McCain has a new Rustica Sourdough pizza range made right here in Australia With no artificial colours or flavours, and comes in four flavours: Salami & Four Cheese, Tuscan Style Meatballs and Smoked Ham & Aged Cheddar.

Salami & Four Cheese pizza has sliced salami, pesto and aged cheddar, mozzarella, provolone & parmesan.

The Tuscan Style Meatballs contains Oregano & Thyme Meatballs and topped with aged cheddar, mozzarella and provolone. While the Smoked Ham & Aged Cheddar has double smoked ham, cremini mushrooms and aged cheddar, with McCain’s signature caramelised onion relish.

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FEATURED P ro d u c t Brick Lane Brewing The Brick Lane Community started with an idea to celebrate Australia’s great brewing community and create a place where all makers and lovers of good beer can come together.

Our purpose-built facility in Melbourne is one most innovative and flexible independent breweries in the world, showcasing the highest standards in brewing and sus¬tainability. Our brewery has been built with state-of-the-art brewing, process and packaging equipment, ensuring quality and consistency with a reduced environmental footprint.

We have a beer for everyone. From our bloody good Draught, to the award-winning One Love Pale Ale, Lagers, IPAs and Someday Sours – everybody’s welcome!

New nitro infused cold brew tea As more people seek to swap out their alcoholic beverages due to movements such as Feb Fast and Dry July, the newly launched East Forged is quickly becoming a fast favourite in the booming non-alcoholic beverage category.

East Forged flips the traditional notion of iced tea on its head with its brand new nitro infused cold brew tea, which looks deceptively like a beer when hard-poured.

The founders with extensive backgrounds in the tea industry have created three unique flavour combinations: Green Tea Pitaya, White Tea Calamansi and Black Tea Yuzu. With less than 0.3g sugar and a caffeine level of less than half a cup of espresso per can, this is a beverage anyone can enjoy.

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It starts with free grazing cows.

At Devondale, we start with fresh Australian milk from happy, healthy, free grazing cows to bring you what we believe is the very best in taste and quality.

There’s DAIRY SOFT for the ultimate buttery taste and EXTRA SOFT, extra spreadable; perfect for sandwiches.

Serving suggestion

Find recipe ideas at Devondale.com.au & follow us on

@devondale

@devondaledairy

n o s a e s In KANZI APPLES

THE GORGEOUS BRIGHT RED KANZI® APPLE WITH ITS UNMISTAKABLE JUICY CRUNCH WILL BE IN SEASON MARCH - SPRING 2021.

Since its introduction 12 years ago, Kanzi® has quickly become one of Australia’s favourite apples. This year alone growers will plant an extra 34,000 trees to keep up with demand.

Kanzi® apples have a short season with the much-loved apples quickly snapped up by loyal fans craving their Kanzi® fix.

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KANZI APPLES

HERE ARE FOUR REASONS WE’RE COUNTING DOWN TO KANZI® SEASON: HAT SWEET TANG • TKanzi® apples are known for their sweet, tangy taste, which comes from the variety’s parents - the sweet Gala and the tangy Braeburn.

LOADS OF VITAMIN C Just one Kanzi® apple will give you almost half your recommended daily intake of vitamin C, which helps support your immunity system, your mood and fights fatigue 1,2.

LONGER LASTING The dense flesh of a Kanzi® naturally stays white for longer and when kept in the fridge, they’ll stay fresh for 1-2 months without losing their crunch.

TOP OF THE TREE Only premium, first-class fruit is sold as Kanzi®. Our experienced growers prune the trees to ensure each apple is given just the right amount of sunlight to develop that exceptional Kanzi® colour and flavour.

AUSSIE GROWN Kanzi® apples are grown around Australia in 80 orchards including in the pristine orchard regions of Batlow (NSW), Yarra Valley (Vic), Adelaide Hills (SA), Manjimup (WA), Stanthorpe (QLD), Huon (Tas) where the warm days and cool nights are ideal for nurturing apples.

• • • •

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i z n a K apples IN SEASON

®

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KANZI APPLES

AN APPLE A DAY KEEPS THE DOCTOR AWAY APPLES NOT ONLY A FANTSASTIC SNACK AND DELICIOUS TO EAT, THERE ARE NUMEROUS HEALTH BENEFITS IN APPLES, HERE ARE JUST A FEW THE PEEL IS PACKED WITH FIBRE Don’t peel the apple as that’s where a lot of the fibre is, even when cooking try to keep the peel on. Fibre is great for gut health.

MEMORY Apples have a lot of the plant-derived chemical called a flavonoid which can protect cells throughout your body, including the ones in your brain. These fruits are also high in antioxidants that may help offset the memory loss caused by various types of damage to your cells.

DENTAL Chewing on an apple stimulates saliva which reduces the ability of bacteria to form. Chewing also gives the teeth and gums a good rub.

Not as good as brushing, but pretty good.

TYPE 2 DIABETES Your pancreas process’ sugar in your bloodstream. The flavonoids in apples may help keep the cells in your pancreas healthy and able to perform this important job.

SKIN Apples are know to be packed with antioxident’s, many of these antioxidents attack free radical that are aligned with skin ageing.

Apples not only fight these radicals they help repair damaged skin cells.

WEIGHT CONTROL Apples make you feel fuller longer, this is due to a low glycemic load, which means they won’t spike your blood sugar too high and trick you into thinking you’re still hungry.

GUT HEALTH Apples are a natural source of pectin. Gut bacteria feed on pectin helping to grow new good gut bacteria.

ASTHMA AND LUNG FUNCTION Apples, like other fruits and vegetables, have natural anti-inflammatory and antihistamine properties, which means they may help take a bite out of asthma and other breathing problems.

APPLE CARE TIPS If you are buying from a supermarket give the apples a wash just before use, not as soon as you get home, just before you eat or cook them.

If slicing apples to prepare them for a dish put them in a bowl of water with a drop of lemon juice to keep them from browning too quickly. If you think lemon juice will taint the taste just go for the water.

Keep bruised apples away from fresh apples, apparently a bruise can cause some chemical reaction with other apples the bruise touches.

If refridgerated Apples can stay fresh for weeks.

As a published when mentioning health information we must mention that the health information in this article is sourced from various Apple sources and published content and should not be deemed as medical advise.

IMMUNITY Apples have 10% of the vitamin C you need every day. That plus the soluble fiber you get from pectin makes this fruit a delicious defense against any germ that attacks your immune system. And if you do get sick, apples may even help you bounce back quicker.

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IN SEASON

® KANZI APPLE KANZI® APPLEAND ANDCINNAMON CINNAMONBREAD BREAD ® KanziKanzi® appleapple bread in allinisallglory with chunks of of fresh Prep time: and 15-20 bread is glory with chunks freshapple, apple,walnuts walnuts and pecans throughout a mins and pecans throughout and a cinnamon icing drizzle to finish.

Cook time: 50-55 mins cinnamon icing drizzle to finish.

Prep Time: 15-20 mins

INGREDIENTS: • 125gINGREDIENTS unsalted butter

Cook Time: 50-55 mins

Serves: 4

METHOD: METHOD 1. Preheat oven to 180°C. Grease and line a standard loaf tin. For easy lift out, Preheat oventhe to 180°C. Grease linethan a standard loaf tin. For easy lift 1. ensure baking paper is and higher the tins edge.

125g unsalted • 1 cup caster sugar butter out, baking paper is and higher than the tins edge. mixer until • 2 eggs 2. ensure Creamthe together the butter caster sugar in a standard 1 cup caster sugar 2.

C ream together the butter and caster sugar in a standard light • 1 tsp2 vanilla light and fluffy. Add the vanilla essence and one egg at amixer time, until beating eggs essence and fluffy.

Add the vanilla essence and one egg a time, • ½³ cup milk in-between until well combined.

Scrape downatthe sidesbeating and baseinof the 1 tsp vanilla essence between well combined. Scrape down the sides and base of the bowl • 1 ¾ cup cup milk all purpose flour bowluntil as needed. as 3. needed.

• 1 ½ baking powder Add the milk and beat further until combined.

1 ¾ cup all purpose flour 3.

A dd the and beatbowl, further combined.

• ½ tsp baking soda 4. In amilk large mixing stiruntil to combine the dry ingredients; flour, baking 1 ½ baking powder 4. In a large mixing bowl, stircinnamon to combine dry ingredients; flour, baking • 1 ½ tsp cinnamon powder powder, baking soda, andthe ground clove. ½ tsp baking soda powder, cinnamon and clove.the mixing speed is slow • ½ tsp ground clove 5. Addbaking the drysoda, ingredients to the wetground mix. Ensure 1½ tsp cinnamon Add the dry ingredients to the wet mix.

Ensurenot thetomixing speed is slow to • ½ cup roughly chopped walnuts 5. to allow it to just come together.

Be careful over mix. powder allow it to just come together.

Be careful not to over mix. or pecans 6. Gently fold in the chopped nuts followed by ¾ of the diced Kanzi® apples. ½ tsp ground clove ® Gently foldthe in the chopped followed tin by and ¾ oflevel the out diced Kanzi® apples.

7. Pour batter out intonuts the prepared with a spatula.

• 3 medium size Kanzi apples 6. ½ cup 7.

Pour out intodiced the prepared tin and outpush withaafew spatula. peeled androughly diced chopped 8. the Addbatter the remaining Kanzi® apples andlevel lightly extra nuts walnuts or pecans 8. Add the dicedbyKanzi® apples lightly push a few extra nuts • 1 tbsp granulated sugar intoremaining the top. Finish sprinkling withand granulated sugar.

3 medium size Kanzi® into the top.

Finish by sprinkling with granulated sugar.

• Extra walnuts and pecans 9. Bake in the oven for 50 - 55 minutes or until a skewer comes out clean. apples Bake the oven for 50 -rack 55 minutes or untilbefore a skewer comes outthe clean. for the top peeled and diced 9.

10.in Place on a cooling for 15 minutes removing from tin. a cooling rack for 15icing; minutes before the tin.

11. on To make the cinnamon combine theremoving sifted icingfrom sugar and ground 1 tbsp granulated sugar 10. Place 11. To make the cinnamon icing; combine themix sifted icing ground CINNAMON ICING: cinnamon in a small bowl.

Gradually in the milksugar with aand spatula until Extra walnuts and cinnamon in a small bowl.

Gradually mix in the milk with a spatula until you • ½ cup icing for sugar you achieve a drizzle consistency that is not too runny. If it is, add a little pecans the top achieve a drizzle consistency that is not too runny. If it is, add a little more • ¼ tsp cinnamon powder more icing sugar.

Cinnamon Icing icing • 4-5 tsp milk 12.sugar.

Once cooled, place the cake on a serving plate or a sheet of baking paper. ½ cup icing sugar 12. Once cooled, place the cake on over a serving plate oraaspoon, sheet of baking paper.

Drizzle the cinnamon icing the top using moving back and ¼ tsp cinnamon powder Drizzleforth the quickly cinnamon icing over the top using a spoon, moving back and over the cake to create the desired drizzle effect.

4-5 tsp milk

kanzi_au_apple

forth quickly over the cake to create the desired drizzle effect.

kanziapple.australia

kanziapple.com/au

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IN SEASON

Rhubarb Rhubarb is grown for its tasty stalks, which range from pinkish-green to ruby red. The leaves should not be eaten due to their oxalic acid content. The tart flavour of the stalks needs to be balanced—it is often stewed with sugar, but orange juice, maple syrup and other sweeteners are also used. It is also made into savoury dishes, including relishes and compotes, salads or with chicken or pork.

VEG

LOOKING TO EXPAND YOUR MENU OR JAZZ UP SOME OLD FAVOURITES, TRY THESE VEGIES IN SEASON NOW. Okra pods Okra pods are sometimes called ladies' fingers (not to be confused with the bananas with a similar name). There are many varieties of okra—the most commonly found are green and white. Green okra is shorter and slightly stubby when compared with white okra, which is actually a light green colour. Popularly used in soups, stews and gumbo, it is excellent with lemon and accompanies lamb or chicken well.

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Spring Onions Spring onions belong to the onion family and look like thin leeks, with tiny bulbs and long, hollow green tops. The only preparation they require is to be trimmed at either end. They are milder than mature onions and very versatile, eaten raw and cooked. The term shallots is sometimes used for spring onions as naming conventions vary in different locations.

Corn Corn has round, yellow kernels that form on an ear surrounded by a green husk. Several varieties are available, including some with white kernels and others with a mix of yellow and white kernels. Varieties differ in sweetness. Colour varieties like whites, reds, oranges and blues are also common.

Leeks Leeks belong to the onion family and look a bit like a huge spring onion, with a mild onion flavour. They can be used as a mild alternative to onions in many dishes and come with the benefit of not causing tears.

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IN SEASON

Swede Sick of potatoes then try roasted Swede or mashed Swede. swede can be boiled, steamed, roasted or fried, anything you can do wih potatoe you can do with a swede.Try sliced Swede chips. Great in curries

Eggplant Eggplant - easy to roast, bake or grill.

Great for savory vegetarian dishes.

Can be included in any roast with vegetables. You can stuff it for a great entertaining dish.

Try an eggplant burger or eggplant lasagne.

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CONSUMER NEWS

NEW RECYCLING PLANT TO RECYCLE 1 BILLION PLASTIC BOTTLES A YEAR. AUSTRALIA’S LARGEST PET RECYCLING PLANT NOW UNDER CONSTRUCTION IN ALBURYWODONGA CONSTRUCTION IS NOW UNDERWAY ON A WORLDCLASS RECYCLING FACILITY IN ALBURY-WODONGA THAT WILL SEE THE EQUIVALENT OF AROUND 1 BILLION PET PLASTIC BOTTLES RECYCLED EACH YEAR Environment Minister and Federal Member for Farrer, the Hon. Sussan Ley MP, turned the first sod on-site at the project, which is being delivered in a joint venture between Asahi Beverages, Pact Group Holdings Ltd PAG E 2 6

and Cleanaway Waste Management Ltd. The $45 million plant - in the Nexus Precinct 10km outside the Albury CBD in NSW - is set to be fully operational by October, two months earlier than expected owing to Albury Council approving the project ahead of schedule.

Excavation of the site has already started, sheds to house more than a dozen diggers have been erected and dozens of jobs will be created as construction ramps up in coming weeks. The raw plastic material that the new plant will recycle each year is equivalent to 1 billion 600 ml PET plastic bottles and will be used to produce more than 20,000 tonnes of new recycled PET bottles and food packaging, making it the largest endto-end rPet plant in Australia. It will increase the amount of locally sourced and recycled

SECTION

PET produced in Australia by two thirds - from around 30,000 tonnes currently to over 50,000 tonnes per annum according to Pact Group.

The plant will also reduce Australia’s reliance on virgin plastic and the amount of recycled plastic Australia imports. Solar energy will power part of the facility. The project was made possible with the assistance of almost $5 million from the Environmental Trust as part of the NSW Government’s Waste Less, Recycle More initiative funded from the waste levy, with the support of the Department of Regional NSW and the Australian Government’s Recycling Modernisation Fund. Federal Environment Minister and Federal Member for Farrer, Sussan Ley, said: “The project is integral to ensuring the successful delivery of Australia's 2025 National

Packaging Targets. It will create local jobs during construction and permanent jobs when it begins operations.”

Pact’s Managing Director and CEO, Mr Sanjay Dayal, said “The state-of-the-art facility will reimagine domestic manufacturing and recycling in Australia. “Our investment in building this plant is central to Pact’s strategy which is to lead the plastics circular economy here in Australia.

“This project would not have been possible without increased demand for locally-processed recycled content from forward-thinking Australian companies who are keen to meet Australia’s 2025 National Packaging Targets.

Article and image supplied by Cleanaway

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CONSUMER NEWS

WHAT TO DO WITH ALL THOSE FACE MASKS HAVE YOU WONDERED WHAT WILL BECOME OF ALL THOSE FACE MASKS? 6.8 BILLION DISPOSABLE FACE MASKS BEING USED ACROSS THE GLOBE EACH DAY, THAT’S A LOT OF LANDFILL. A team of researchers from RMIT's School of The RMIT research team may have come up Engineering decided to come up with a solution with the perfect recipe to tackle both waste to this growing waste problem. streams using a mixture of 1 per cent shredded An experimental study published in the journal face masks and 99 per cent RCA. This ratio of Science of the Total Environment found that creates a strong yet flexible product, meaning face masks can be recycled to make roads. The it won't crack under the pressure of heavy trucks, that holds up when tested for stress, research team developed a material that can be used for base layers of roads and pavements acid and water resistance and meets civil made from shredded face masks and processed engineering safety standards. building rubble.

A one kilometre stretch of a two-lane road would use approximately 3 million masks and divert 93 tonnes of waste from landfill.

“This initial study looked at the feasibility of recycling single-use face masks into roads and we were thrilled to find it not only works, but also delivers real engineering benefits,” Dr Mohammad Saberian said.

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After the success of their pilot study, the researchers are now looking at the possibility of creating a concrete aggregate with face masks.

CLICK HERE Read the RMIT study in full Much of the above content was taken from the Planet Ark web page who uses freely available information to form their articles but takes no responsibility for the accuracy of the original source of the content.

Serving suggestion

Mil Lel Parmesan is made in Australia and aged up to 12 months.

Add for a rich & bitey flavour.

Tomato and Parmesan Tart Serves 2

10 min prep

25 min cook

INGREDIENTS

METHOD

1 sheet puff pastry 2 tbs seeded mustard 30g Mil Lel Shaved Parmesan 400g mixed baby tomatoes, halved Handful of fresh thyme leaves, stems removed 1 tbs butter, melted 1 tbs olive oil Cracked black pepper to taste

1. Preheat oven to 200°C. Place pastry sheet on a lined baking tray.

2. Spread mustard evenly over surface, leaving a 4cm border around the pastry. Sprinkle Mil Lel Shaved Parmesan then top with tomatoes and thyme.

3. Lift and fold the 4cm border of the pastry to contain the ingredients. Brush border with melted butter.

Drizzle tomatoes with olive oil and a sprinkle of black pepper.

4. Bake for 25 minutes or until pastry is golden.

5. To serve, place on a serving platter and top with the basil leaves and extra Mil Lel Shaved Parmesan.

Serve immediately.

TO SERVE Extra Mil Lel Shaved Parmesan Handful of baby basil leaves

Products shown may not be available in all stores.

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CONSUMER NEWS

FOLLOWING MANY REQUESTS FOR A PRINTED VERSION OF BUY AUSTRALIAN MAGAZINE WE HAVE DECIDED TO SEEK REGISTRATIONS OF INTEREST. TO KEEP IT AFFORDABLE WE NEED AT LEAST 2500 SUBSCRIPTIONS. THIS WILL GET YOU 6 COPIES A YEAR DELIVERED TO YOUR HOME FOR $55 INC GST. THAT'S AN 88 PAGE FULL COLOUR MAGAZINE! PLUS $5 FROM EVERY SUBSCRIPTION WILL GO TO SUPPORT AUSTRALIAN FARMERS!

CLICK HERE TO REGISTER

CONSUMER NEWS

PUT ROO ON THE MENU WITH THE KANGAROO POPULATION GROWING AT RAPID RATE THE VICTORIAN GOVERNMENT HAS DECIDED THE ONLY WAY TO MANAGE THE GROWING ROO POPULATION IS TO INCREASE THE KANGAROO HARVESTING PROGRAMME. BUT WHAT TO DO WITH THE ALL THOSE ROO’S? Well, let’s eat them. Roo meat has been available for years, but not in huge quantities, you may try it at a restaurant but it’s not prolific on the supermarket shelv’s so it’s still regarded as a niche product or delicassy.

The meat is healthy, being low in fat and cholesterol, high in conjugated linoleic acid and omega-3 fatty acids, iron and zinc. It is also high in protein. It is grass-fed without chemicals which should appeal to the organic market. In most instances consumers who try

kangaroo meat like it, would eat it again, and perceive kangaroo to be a healthy meat.

The Roo meat industry will see a significant boost, many jobs will be created which will have a fantastic impact on the economy, and all using a readily available resource.

Kangaroo meat is also growing in popularity overseas, and now with the increased availabilty this could also become a significant export market along with Roo skins.

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CONSUMER NEWS

Kangaroos have lower food and water requirements than conventional domestic stock and produce a higher percentage of their live weight as meat, but they do it more slowly while drinking less water.

Kangaroos are comparatively low carbon emitters. They have different digestive systems and convert pasture to meat with less methane as a by-product making them a more eco friendly meat choice.

SO YOU SHOULD SOON OR ALREADY SEE MORE KANGAROO MEAT AVAILABLE IN YOUR SUPERMARKET, SO WHY NOT GIVE IT A GO.

ROO MEAT IS HEALTHY, BEING LOW IN FAT AND CHOLESTEROL, HIGH IN CONJUGATED LINOLEIC ACID AND OMEGA-3 FATTY ACIDS, IRON AND ZINC. IT IS ALSO HIGH IN PROTEIN Research content provided by George R. Wilson Australian National University, Fenner School of Environment and Society, Canberra.

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ASIAN-STYLE KANGAROO MEATBALLS What a great spring or summer dish with all the flavours and colours of Australia, green prawns, green salsa and a golden pineapple rum marinade.

Prep Time: 5 mins

Cook Time: 15 mins

INGREDIENTS 1 pack K-ROO Kangaroo Meatballs (12 in a pack) 1 tbs olive oil 1 pack store bought Asian Slaw (add your own extra ingredients such as bean sprouts, spring onion, cucumber, herbs).

Cooked steamed rice, to serve Sesame seeds, to garnish Sauce 2 tbs sweet soy sauce (or light soy sauce) 1 tbs oyster sauce 1/2 cup water 1 tsp cornflour

Serves: 4

METHOD 1. Pre-heat oven to 220C (200C fan-forced).

2. Place meatballs on baking tray and drizzle with oil and cook for 12 minutes or until cooked through, turning half way through. Set aside.

3. Whisk sauce ingredients together in a small bowl. Add mixture to a wok or pan and simmer over a low heat for 1 minute or until sauce thickens.

4. Toss meatballs through the sauce to coat and sprinkle with sesame seeds.

5. Serve meatballs with steamed rice and slaw.

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CONSUMER NEWS

WILL YOU GET THE JAB? VAST MAJORITY OF AUSTRALIANS NOW SAY THEY’LL BE VACCINATED Now four-fifths of Australians (80%) say they will be vaccinated when the Coronavirus vaccine becomes available. As time goes by the percentage of Australia’s saying they will take the jab is increasing.

Mid Feb saw the PM and key Ministers get the first vaccine jabs, the first members of the public were our health providers and staff managing quarantine facilities.

The roll out for the general public will be done in stages, the speed of which will be determined by the amount of Vaccines available.

You can check out more about the Vaccine roll out below:

CLICK HERE Or visit: https://www.health.gov.au/initiatives-andprograms/covid-19-vaccines/getting-vaccinated-forcovid-19/how-covid-19-vaccines-will-be-distributed

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ROY MORGAN STATS FOR MOST LIKELY TO BE VACCINATED. People in NSW (86%) are the most likely to say they would be willing to be vaccinated when a Coronavirus vaccine becomes available ahead of 82% of Victorians (83% in Melbourne cf. 80% in Country Victoria) but support is also high in Western Australia (76%), South Australia (76%), Tasmania (75%) and Queensland (71%).

CREATE EASY MEALS

SERVES

4

TS

COOK TIME

10 MINUTES

20 mins

STEPS

BUTTER CHICKEN

SERVE WITH STEAMED GREEN BEANS

10 MINUTES

EDIE

QUICK AND EASY

CREAMY CHICKEN AND RICE PREPARATION TIME

3

GR

N

MAKE DELICIOUS CREAMY CHICKEN & RICE

5 I N

WITH

ON THE TABLE WITHIN COOK TIME 30 MINUTES SERVES

PREPARATION TIME

10 MINUTES

20 MINUTES

4

INGREDIENTS

METHOD

INGREDIENTS

METHOD

• 1 tbsp olive oil

1. Heat oil in a large frying pan. Cook chicken until golden.

Set aside. Cook leek in same pan for 2-3 mins until softened.

• 1 kg Chicken thigh fillets, sliced

1. In a medium bowl combine chicken and tandoori paste until well coated. Set aside.

• 1/3 cup tandoori paste

2. Return chicken to the pan add Campbell’s Condensed Cream of Chicken Soup and cream, stirring until combined. Season to taste.

• 1 tbsp oil

2. Heat the oil in a large saucepan. Add onion and garlic and cook for 1 minute.

• 750 gm chicken thigh fillets, chopped • 1 leek halved and sliced • 420g can Campbell’s Condensed Cream of Chicken Soup

3. Serve with green beans and rice.

• ½ cup thickened cream

TIP Add a little water to sauce if it is too thick.

• 1 onion, diced • 2 cloves garlic crushed

3. Add marinated chicken and cook until starting to change colour approx. 5-10 minutes.

• 1 x 420g can Campbell’s Condensed Tomato Soup

4. Add garam masala and Campbell’s Condensed Tomato Soup. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked through.

Stir through cream until heated through.

• 300ml thickened cream

5. Serve with steamed rice.

• 1 ½ tsps garam masala

6. Garnish with toasted almond flakes.

For these and other great recipe ideas visit campbellsanz.com/condensed-recipes Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence.

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Wow the masses with delicious family chef pork.

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RECIPES

s e p i c e R Lilydale Raised Slow Pistachio Rubbed Chicken with Quinoa Stuffing and Honey Carrots Bush Fennel Fried Prawns with Finger Limes and Samphire Salsa Papaya Chia Pudding Jars with Chocolate Nicecream and Granola Caramel Violet Crumble Blondies Kanzi® apple, caramelised onion and goat’s cheese galette No-Bake NotNuts Chocolate Balls

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LILYDALE RAISED SLOW PISTACHIO RUBBED CHICKEN W Prep Time: 25 mins

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Cook Time: 1 hour 25 mins

Serves: 4

RECIPES

WITH QUINOA STUFFING AND HONEY CARROTS INGREDIENTS 1.8kg Lilydale Raised Slow whole chicken ½ cup tri-colour quinoa 2 tbsp. olive oil 1 red onion, chopped 1 tsp Moroccan spice mix 1/3 cup chopped mint 1/3 cup chopped parsley ¼ cup pistachios, chopped 2 tsp finely chopped preserved lemon Pistachio Rub 1 tbsp. olive oil 2 tbsp. pistachio dukkah Honey & Pistachio Carrots 1 small red onion Juice of 1 lime 50g butter 3 bunches Dutch carrots, ends trimmed, peeled 2 tsp honey 1 cup coriander leaves ¼ cup chopped pistachios

METHOD 1. Preheat oven to 160 0C (Fan Forced) or 180 0C (Conventional).

2. Place quinoa in a small saucepan with 1 cup of water.

Cook, covered, on medium heat for 10 mins or until quinoa is tender and water has been absorbed. Rinse under cold water, and then transfer to a bowl.

3. Heat oil in a small frying pan on medium heat. Cook onion, stirring for 3-4 mins until softened. Add spice mix and stir to combine. Add to quinoa with mint, parsley, pistachios and preserved lemon. Stir to combine.

4. Remove chicken from packaging and pat dry inside and out with kitchen paper. Fill cavity with quinoa mixture.

Secure legs with twine. Place chicken in a baking dish.

5. For the Pistachio Rub, drizzle oil over chicken and season well. Bake for 1 hr. Baste with pan juices then sprinkle over Pistachio Dukkah. Bake for another 45 mins or until internal temperature reaches 750C and juices run clear.

6. Make Honey & Pistachio Carrots. Combine red onion and lime juice in a small bowl. Set aside for 10 minutes to pickle slightly. Heat butter in a large frying pan. Add carrots and cook, tossing regularly for 5-10 mins or until just tender.

Add honey and toss to coat. Transfer to a serving platter.

Top with pickled onion, coriander and pistachios.

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BUSH FENNEL FRIED PRAWNS WITH FINGER LIMES AND

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RECIPES

SAMPHIRE SALSA

Prep Time: 20 mins

Cook Time: 25 mins

Serves: 4

Australian native ingredients and Australian prawns are perfect for Australia Day. Samphire is a succulent foraged from the coastline and Finger Limes have caviar like pearls with a lovely citrus finish.

INGREDIENTS 1 kilo large green prawns, peeled tails intact 1 cup cornflour 1 cup self raising flour 1 ½ cups chilled soda water Vegetable oil for deep frying 6 finger limes, halved and pearls removed Fennel Salt and Pepper 2 teaspoons fennel seeds 1 teaspoon black peppercorns 2 teaspoons salt Samphire Salsa 1 cup fresh samphire, roughly chopped 3 cornichons, finely chopped 1 tablespoon of chopped mint 1 tablespoon of chopped parsley 2 tablespoons lemon juice ¼ cup olive oil

METHOD Fennel Salt and Pepper 1. Place the fennel and pepper in a small dry saucepan over medium heat. Swirl the saucepan regularly until the fennel and pepper are fragrant, then remove from the heat. Add the salt and use a mortar and pestle to pound to a powder.

Samphire Salsa 1. Place the samphire, cornichons, mint, parsley, lemon juice and olive oil in a bowl and mix to combine.

2. Place the cornflour and half the self-raising flour in a large bowl.

Gradually add the soda water and whisk to combine. Place the remaining flour in a small bowl.

3. Heat oil in a large deep saucepan or wok over medium heat until the temperature reaches 180°C. Working in batches, dust the prawns with the flour, then dip into the batter and carefully lower into the oil. Cook for 3 minutes or until crisp and golden. Drain on paper towel. Sprinkle with fennel salt and top with finger lime pearls.

Serve with fresh samphire salsa.

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RECIPES

PAPAYA CHIA PUDDING JARS WITH CHOCOLATE NICE CREAM AND GRANOLA Prep Time: 10 minutes, plus soaking time (30 mins) Makes: 2 large or 4 small

INGREDIENTS 1 medium-sized @australianpapaya 1/3 cup yoghurt of choice 1/2 cup Granola Chia pudding 1/2 cup white chia seeds 2 1/3 cups coconut milk 1 tsp pure vanilla extract 1 Tbsp lime juice 1 tsp lime zest Chocolate nice cream 2 frozen bananas, chopped 1 Tbsp cacao powder 2 Tbsp coconut milk PAG E 4 4

METHOD 1. Make chia pudding by adding all ingredients to a bowl

and whisking together. Set in the fridge for 20 minutes.

2. Cut the papaya in half, and remove the skin and seeds.

Put half the papaya in a small blender and blitz until smooth, then dice the other half. Set aside.

3. In a clean blender, add the nice cream ingredients and blitz into a smooth, thick consistency (you will need to use the tamper).

4. Assemble your jars (or put everything in a bowl!)- create layers or papaya, chia pudding, granola and yoghurt, then top with nice cream and papaya chunks. Enjoy immediately.

best real

The food comes from ingredients

Serving Suggestion

get inspired

yumis.com.au

RECIPES

CARAMEL VIOLET CRUMBLE BLONDIES These Blondie Brownies are a delicious served warm with additional salted caramel sauce, ice cream or cream. Make sure you warm them up before serving to experience their gooey-ness!

Difficulty: Easy

Prep Time: 20 mins

INGREDIENTS 200g Unsalted Butter, softened 125g caster sugar 125g brown sugar 3 eggs 275g plain flour 1 tbsp cornflour 1 pinch salt 1 packet Caramel Violet Crumble pieces 100g white chocolate 50mls milk 150g salted caramel sauce

Cook Time: 30 minw

Makes: 12

METHOD 1. Preheat your oven to 180 degrees fan and line a 9x9" square tin with

parchment paper.

2. In a large bowl, add the softened butter, caster sugar, brown sugar and salt then beat with an electric beater until pale and smooth.

3. Add in the eggs one at a time, beating well in between each addition.

Finish by adding the milk.

4. Sift in the flour, cornflour and salt and mix by hand until the mixture is well combined. Fold in the violet crumble and white chocolate then spread the mixture into the tin evenly.

5. Dollop on the caramel sauce and lightly swirly through the blondie mixture using a butter knife/skewer.

6. Bake the Blondies in the oven for 30 minutes and allow to cool in the tin. Cut into squares once cool.

7. When serving, re-heat in the microwave and drizzle with more salted caramel sauce.

Recipe by Helen Mouneimne, The Greek Vegetarian

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KANZI® APPLE, CARAMELISED ONION AND GOAT’S CHEESE GALETTE This savoury Kanzi® apple galette is colourful, rustic and simple to prepare. The flavour combination of Kanzi® apples with sweet caramelised onions, goat’s cheese and fresh thyme is just divine. The perfect dish for a picnic or a no fuss dinner.

Prep Time/Cook Time: 45 mins

INGREDIENTS 4 medium size Kanzi® apples (sliced into thin half-moons 5mm thick) 2 red onions (thinly sliced into half-moons) 1 tbsp brown sugar 2 tbsp balsamic vinegar 100g ash coated goat’s cheese 1 sheet puff pastry thawed out (store bought) 4-5 sprigs fresh thyme 1 tbsp butter for cookingolive oil for cooking pinch of sea salt

Serves: 4

METHOD 1. Pre heat the oven to 180C. 2. Line a rectangular baking tray with parchment paper, set aside.

3. Add the butter to a frying pan on medium heat followed by the onions,

stir to coat. Allow the onions to sweat until they become transparent (8-10 minutes), keep stirring to prevent burning.

4. Add the brown sugar and balsamic vinegar and stir through. Cook for a further 5-8 minutes or until the balsamic becomes sticky and thickened.

Remove from the heat.

5. Toss the sliced Kanzi® apples together in a mixing bowl with ¾ of the thyme leaves, a good pinch of sea salt and a little drizzle of olive oil to coat.

6. Lay the thawed-out puff pastry onto the baking tray. Spread the caramelised onion mixture evenly over the pastry, leaving a 6-7cm border from the edge of the pastry.

7. Lay 5 slices of Kanzi® apples in the same direction, slightly overlapping each over. Then lay another 5 slices of the Kanzi® in a separate direction.

Repeat this process until you have 3 by 4 rows.

8. Crumble up the goat cheese into chunks and spread over the top and in-between the Kanzi® apples. Spread the remainder of the thyme leaves over the top.

9. Using a flat spatula, gently lift up the pastry border and fold the pastry edges inwards over the top of the pie ingredients.

10. Bake for 28-30 minutes or until the pastry is lightly browning and puffing up.

11. Serve warm from the oven or enjoy later cold for a picnic.

Recipe and image courtesy of Kanzi® apples

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SUPPORT YOUR IMMUNE SYSTEM

Nippy’s are a proudly South Australian-owned, family-run producer of fresh citrus fruit juices and flavoured milk products. Our latest range of new 1L and 215ml Immune Support and Cold Pressed juices contain more fruit in each bottle and an extra boost of nutrients for every day health or fighting off viruses. It’s no wonder that Nippy’s juice is recognised, trusted and loved throughout Australia and the world.

Nippy’s Cold Pressed range is available in Blood Orange, Cloudy Apple, Pink Grapefruit and Orange. Immune Support is available in Apple & Ginger, Apple & Spinach and Apple, Orange & Carrot.

nippys.com.au

Farm grown. Family made.

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AUSSIE PETS

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

THE BENEFITS OF DOG DENTAL TREATS IT IS NOT CRAZY TO ASSUME THAT YOUR DOMESTIC DOG’S TEETH WOULD BE SUPER STRENGTH GIVEN THAT THEIR ANCESTORS NEEDED TO SURVIVE ON HUNTING WILD GAME, LIKE THE HYENA OF AFRICA TODAY.

Well dogs do have a different tooth configuration than humans to help with the ripping and bone crushing required for wild survival, but their teeth and gums are certainly not super strength and are susceptible to the same problems as human teeth.

Wild dogs rely on raw bone crushing to give their teeth a good scraping, but although this is a good cleaning method sharp jagged bone

edges can cause cuts, stabbing and when sharp pieces are swallowed possible intestinal issue.

This is the same as your dog at home, if you do feed them bones always check to make sure the bone is not fracturing with sharp bits falling off.

Decay, plaque, bad breath, gum problems are all common problems our dogs will face if they do not have a regular dental health plan. »

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AUSSIE PETS

Unless you are prepared to brush your dog’s teeth every day the easiest way to help you dog avoid the above-mentioned problems is to give then a dog treats or chew, these are not only tasty and entertaining but very effective teeth cleaner.

There are many dog chews on the market, you can go for a hard toy like chew that the dog cannot eat, or a treat they can eat, or a middle of the road toy that lets some food out after a bit of effort.

Whatever you choose US studies show dogs that chew on treats or toys have up to 70% less plaque and tartar than dogs that have no treats or toys or brushing.

A sure sign is dog has poor dental hygiene is constant bad breath, this could be teeth or gum related so get it checked out by your vet.

HOW TO PICK A GOOD TREAT OR TOY. If your dog is a little on the heavy side adding a treat may be counterproductive to its overall health. So, if you are adding a treat perhaps reduce the regular food slightly to compensate.

Of course, an edible treat needs to taste

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good, many edible treats are healthy as manufacturers look to have ingredients that compliment meals and actually add nutrients to the diet. Initially your dog may turn his nose up at the treat but persist for a little while and if that does not work rather than go for a high fat treat perhaps look for a chew toy instead.

Edible chews are a great treat, but do not hand them hand them out too often, they should not be a substitute for regular meals.

Big dogs need big toys, little dogs’ little toys, if you buy you little dog a big toy it may not get the benefit of a good teeth clean and they maty not be able to get their teeth scraping along the ridges and grooves of the toy which are the effective areas of the toy.

Chew toys and edible treats can really help with a dogs dental hygiene if used correctly, they can also entertain your pet and help with training and ad fun to their with yummy rewards.

Enjoy experimenting, it may take a few goes to get the right product or mix of products but once you find it you should see immediate benefits.

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Try our new Smooth Hommus with falafel

For more SMOOTH hommus recipe ideas, go to chrisfoods.com.au/hommus-recipes

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ENHANCING YOUR INNER GLOW AND NOURISHING YOUR BODY FROM THE INSIDE OUT. At Tonika we’re passionate about Adaptogens Adaptogens are tonic herbs and medicinal mushrooms that restore and optimise body functions. They can support people with compromised immune systems, gut related issues and inflammation and healthy weight management.

Our powdered blend products are low carb, gluten free, dairy free, paleo, have no added sugar, plant based and are packed full of incredible Adaptogenic herbs and medicinal mushrooms to change the way you look and feel from the inside out.

Our range includes products for every stage of life and utilises herbs such as Lions Mane to support cognitive function and improved mood, Cordyceps for energy and vitality and Reishi (also known as

the mushroom of Immortality) for the ultimate hormone balance.

We also have blends that combine beauty herbs such as Tremella, Schisandra Berry, Camu Camu and Bamboo Silica –ingredients high in Vitamin C which is mandatory for collagen synthesis in the body. www.tonika.com.au

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