ISSUE 42 | DECEMBER 2020
Make every day Australia Day
WHITE FOREST CRACKLE CHEESECAKE LOG - pg 52
RECIPES - pg 47
THE PERFECT CHRISTMAS PORK - pg 16
A LUXURY BRAND WITH A DIFFERENCE CURTIS AUSTRALIA - pg 28
Make it special Enjoying fresh, beautiful and delicious berries is something you can do everyday of every season. Making everyday moments more special!
Christmas
BERRY
Punch
INGREDIENTS 1.25 Lt dry ginger ale, chilled 2 cups (500 ml) freshly squeezed or bottled ruby grapefruit juice, chilled 1 cup (250 ml) white rum 1/2 cup (125 ml) Cointreau 1 lime, juiced 250 g punnet strawberries, hulled & sliced 125 g punnet Driscoll’s blueberries 125 g punnet Driscoll’s raspberries large handful mint leaves, coarsely chopped crushed ice, to serve
METHOD To make the spiced raspberry syrup, place all of the ingredients in a small saucepan and bring to the simmer over low heat. Simmer for 5 minutes, until sugar is dissolved and raspberries are pulpy. Set aside to cool and infuse. Once cooled, strain syrup through a fine mesh sieve.
Find more recipe ideas:
driscolls.com.au/recipes
Combine the syrup, dry ginger ale, ruby grapefruit juice, rum and Cointreau in a punch bowl and stir to combine. Taste. Add a little more alcohol if you prefer your punch to have more kick. Add the berries and mint. Cover and refrigerate for 1 hour, to allow the flavours to develop. Add ice to serve.
PERFECT CHRISTMAS ROAST WITH CRACKLING more info pg 16
CONTENTS 4 NEW PRODUCTS 14 CONSUMER NEWS 16 THE PERFECT CHRISTMAS TABLE BEGINS WITH PORK 28 CURTIS AUSTRALIA JEWELLERY 40 SUMMER QUENCH 47 RECIPES 64 WINNERS ARE GRINNERS 67 AUSSIE PETS 70 BEAUTY
AUSTRALIAN MADE & HAND CRAFTED more info pg 28
SUMMER QUENCH
Merry Christmas
more info pg 40
Buy Australian eMagazine promotes products made in Australia. While the products showcased may be produced in Australia they may be foreign owned. For more information on the product guidelines please go to the About Us page http://buyausmag.com.au/about-us-2/
Xmas Recipes
more info pg 47
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. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.
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W HAT ’S N EW ON YOUR S U PE RMARKET SHELF ?
VEGEMITE launches new “VEGEMITE Squeezy” It’s easier, squeezier VEGEMITE. VEGEMITE Squeezy! It is VEGEMITE, just squeezier and upside down in a squeezable bottle. VEGEMITE Squeezy is the biggest innovation in VEGEMITE, since VEGEMITE. If you thought that the limited-edition VEGEKNIFE was the best thing since sliced bread, you will love the convenience of the new VEGEMITE Squeezy.
Nu Yu - Vegan friendly milk Attention plant-milk lovers, there’s a new product on the shelves… Introducing NuYu, an Australian range of premium long-life vegan friendly plant-milks boasting flavour, versatility and sustainability. Proudly made in South Australia, NuYu’s ambient plant-milk products have a shelf life of 9 months and consists of five delicious variants - Almond, Oat, Macadamia, Cashew and Pistachio. Perfect for those with gasstrointestinal problems and Lactose intolerance. No added colours, sweeteners or artificial flavours, NuYu vegan milks are free from GMOs and rank in a 3.5 star health rating for Almond, Macadamia and Cashew and a 4 star for Pistachio and Oat. PAG E 4
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SunRice NEW Baby Rice Cereal SunRice Baby Rice Cereal is a smooth rice cereal your baby will love. It provides a good source of iron to help support your infant’s healthy growth and development, as part of a healthy, varied diet. It is made from Australian ingredients, including Rice grown in the Riverina region of Australia.
Proudly Auss owned for ov
Copha
www.copha.com.au
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Fairy Baking Australia
www.fairybaking.com.au
www.
Meluka Pro-Culture Honey™ Meluka Pro-Culture Honey™, the road to wellness has never been so easy or delicious. 100% natural, bio-active probiotic concentrate to help gut health and support the immune system. Created with Meluka Australia’s innovative bio fermentation process,
sie made and ver 60 years.
Tablelands Spreads
.tablelandsspreads.com.au
Peerless Foodservice
www.peerlessfoods.com.au
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Kids Immunity booster Pauls Kids Immunity contains added vitamins A & D to help build on kids' immune defences; Calcium for strong bones and teeth, protein, vitamin B2, phosphorus for normal growth and development, and iodine for normal cognitive function. As part of a varied and healthy diet, Pauls Kids Immunity is the ideal milk to give kids a great start in life • Contains added vitamins A and D to help build on kids' immune defences • Delicious goodness of full cream milk • Proudly made in Australia • Made from 100% Australian milk
Gippsland Dairy’s NEW Mix Ins Irresistible, creamy Gippsland Dairy yogurt paired with delicious mix-ins. The perfect way to enjoy your mix-in moment. • Strawberry Waffle • Cookies and Cream • Passionfruit Pavlove • Apple Pie • Apricot Coconut Slice • Choc Fudge Honeycomb PAG E 8
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Tip Top Tip TopÂŽ Burger Thins are a delicious, different and lighter way to enjoy your favourite burger. They are thin, soft, pre-sliced and easy to prepare. With less than 99 calories per serve^, they are a thinner way to hold all your favourite burger fillings. Get deliciously creative!
Dried Apple Crisps coming in december MP Harvest Foods Apple Crisps is launching Apple Crisps in December using Cobram apples. Apple Crisps are dried with state of the art technology, keeping the natural sweetness of apples and making them irresistibly crunchy. Packaged for convenience and easy storage so your kids can enjoy a healthy and yummy snack whenever and wherever they like. The Crisps have long shelf life of at least 12 months and are oil free and contain no artificial colours producing a 100% natural, guilt-free fruit snacks.
CLICK HERE FOR MORE INFORMATION
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Spice up your
Christmas
with
Hoyts would like to wish all its customers and community
a very Merry Christmas and a Happy New Year HOYTS PRODUCTS ARE NOW AVAILABLE AT COLES AND WOOLSWORTHS SUPERMARKETS AND AT ALL LEADING INDEPENDENT STORES
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Chobani S’mores Flip Aussies can now enjoy that fuzzy, campfire feeling from the comfort of their own home with NEW limited edition Chobani S’mores Flip. On the outside (and in the refrigerated section of your local supermarket), fans will find a nostalgic, picturesque campfire by the mountain side. But, on the inside is where the real fun begins! Chobani S’mores Flip features marshmallow flavoured low fat yogurt with a side of cookie crumble, milk chocolate and coated rice crisps. PAG E 1 2
Chef Direct by Marathon Aussie Beef Ribs We took wholesome Aussie Beef Ribs and cooked them to perfection in two distinctly different marinades, inspired by traditional American cuisine. Flavours that will evoke the Pit master or mistress from within! Memphis BBQ, cooked in our combination of vinegar, brown sugar and selected spices, creating a delicate balance of sweet and savoury flavour profile. Texan BBQ, cooked in our blend of pepper, herbs and paprika with a dash of Worcestershire sauce, creating a peppery flavour profile with smoky notes. Great for that special dinner or equally at home on the BBQ this summer, find them in the meat department. Dinner Done!
CONSUMER NEWS
BEGA FIGHTS OFF US FOOD GIANT KRAFT HEINZ Australia’s Bega Cheese has come out on top over US Food Giant Kraft Heinz in a dispute over peanut butter. The problem for Kraft Heinz was that when Bega bought the product in 2017 they kept the iconic yellow lid and packaging look, just changing the name from Kraft to Bega. Kraft continued to sell their peanut butter range, also yellow lid, and similar brand look which Kraft Heinz claimed confusion in the market. After years of legal action the High Court of Australia confirmed that Bega is the rightful owner of the distinctive packaging. Bega did a great job of promoting the product ownership change with an extensive advertising campaign to reduce any confusion in the Australian Market back in 2017.
WIN
“ AUSTRALIAN PORK FARMERS HAVE SOME OF THE HIGHEST STANDARDS FOR ANIMAL WELFARE AND ONFARM MANAGEMENT IN THE WORLD. AND AFTER A PERIOD OF DROUGHT, BUSHFIRES AND COVID-19 IMPACTS ON PORK PROCESSING, OUR FARMERS NEED CUSTOMERS BUYING AUSTRALIAN GROWN PORK PRODUCTS MORE THAN EVER BEFORE,”
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AUSTRALIAN PORK
THE PERFECT CHRISTMAS TABLE BEGINS WITH PORK AS AUSTRALIANS BEGIN TO PLAN FOR A DIFFERENT LOOKING CHRISTMAS THIS YEAR, WHEN IT COMES TO A FESTIVE FEAST, AUSTRALIAN HAM AND ROAST PORK ARE AN ESSENTIAL ELEMENT FOR MANY.
Australian Pork Limited General Manager, Mitch Edwards, said this Christmas will be one to remember after such a challenging year. And Christmas just isn’t Christmas without roast pork with crackling and a ham on the bone. Mr Edwards was keen to point out though – “while all fresh pork is proudly Australian grown, it’s unfortunate that the majority of ham in Australia is made using imported pork. “ Australian pork farmers have some of the highest standards for animal welfare and on-farm management in the world. And after a period of drought, bushfires and COVID-19 impacts on pork processing, our farmers need customers buying Australian grown pork products more than ever before,” he said. To ensure shoppers are choosing a ham made using Australian pork, they should look for a ham with a bone in. This is because bone-in ham can’t be imported due to Australia’s strict biosecurity protocols. Otherwise, for boneless portions of ham customers should look for the country of origin label on the packaging. The bar chart beneath the green and gold kangaroo should be almost full. If the bar chart has a low percentage of Australian ingredients, then it’s been made using imported pork. Once an Australian ham and pork for roasting have been chosen, a visit to www.pork.com.au is a must, for a variety of recipes, tips and tricks for roasting pork or glazing hams. “ A glazed ham is always a show-stopper. But a pork roast topped with crispy crackling is the quintessential showpiece, with a crunch that’s sure to satisfy,” Mr Edwards said. »
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AUSTRALIAN PORK
SO HOW DO YOU ENSURE YOUR CRACKLING IS CRUNCHY? “ THE SECRET TO CRACKLING SUCCESS IS TO HAVE DRY RIND, SALT, OIL & HEAT,”
“CRACKLING IS JOYFUL, AND THAT CRUNCH IS SO SATISFYING, YOU’LL FIND IT’S QUICKLY SNATCHED UP AND ENJOYED BY YOUR GUESTS,” PAG E 1 8
“ Preparation can start the night before, removing the roast from its packaging and scoring the rind and placing it back in the fridge, uncovered, to dry out. “ When you’re ready to cook, pour boiling water over the pork, thoroughly dry again, rub in oil and salt and then place it in a hot oven and let that heat work its magic.” Of course, once that crackle is perfect and the ham is cooked with its juicy glaze, the real challenge is ensuring you get some. “ Crackling is joyful, and that crunch is so satisfying, you’ll find it’s quickly snatched up and enjoyed by your guests,” Mr Edwards said. “ The good news is, a whole or half leg of ham can last in a cotton or canvas bag for weeks post-Christmas Day – leftovers for all!” For recipe inspiration, tips for a perfect roast or ham, or full cooking instructions, visit www.pork.com.au
How to Guarantee a Merry Christmas
Crispy Skin Pork Belly with Maple & Mustard Apples
Burnt Honey, Whiskey & Orange Glazed Ham
Prep time: 30min Cook time: 3hrs
Prep time: 30min Cook time: 1hr 15min
Ingredients
Ingredients
• 2 kg boneless pork belly •1 tbsp olive oil •1 tbsp sea salt flakes •2 large brown onions, thickly sliced •6 large sprigs fresh thyme + extra to serve •1 cup salt-reduced chicken stock
• 1 x 8-10 kg ham leg, rind removed • Mustard and ham jam, to serve
Maple & mustard apples • 770g Granny Smith apples, peeled, quartered & cored •1/3 cup maple syrup •1/3 cup water •2 tsp Dijon mustard
Method
1. Preheat oven to 240˚C/220˚C fan-forced. Using a sharp knife, score the pork rind at 1cm intervals. Rub pork rind with oil then rub with salt. 2. Fold a large sheet of foil to make a double layered rectangle (larger than the pork belly). Place foil onto into a large shallow heavy-based baking pan. 3. Arrange onions on the foil and top with thyme. Pour over stock. 4. Place pork, flesh-side down, over onions. Crimp the foil edges around pork below the level of the rind (this allows pork crackling to remain crisp). Roast for 30 minutes. 5. Decrease oven to 160˚C/140˚C fan-forced and roast pork for 2 hours or until very tender. Remove from oven and set aside for 15 minutes to rest. 6. To make maple & mustard apples, place apples, maple sugar and water into a medium saucepan. Cover and bring to the boil. Reduce heat and simmer, partially covered, for 15-20 minutes until tender. Roughly break up apples with a wooden spoon and stir through mustard. 7. Slice pork belly and arrange on a serving platter. Serve with maple & mustard apples. Sprinkle with extra thyme. Drizzle with the warmed pan juices and serve with the baked onions if liked.
Burnt honey, whiskey & orange glazed ham • 3/4 cup honey •1/3 cup brown sugar •1/3 cup orange juice •1/3 cup Scotch whiskey
Method
1. To make the glaze, place honey into a medium saucepan and bring to the boil over medium heat. Reduce heat and simmer for 5 minutes (the mixture will bubble so keep an eye on it while it is on the heat) or until deep golden. Remove from heat and stir in brown sugar, orange juice and whiskey. Return to heat and simmer, stirring often, for 10 minutes. Remove from heat and set aside to cool for 45 minutes or until syrupy. 2. Preheat oven to 180˚C fan-forced. Using a sharp knife or Stanley knife, score the ham fat (not the flesh) lengthways in 2cm intervals. Wrap the hock in foil (this prevents it from burning). 3. Place ham on a greased rack in a baking dish lined with foil (see tip). 4. Brush the ham fat a few times to evenly coat with glaze. Bake for 50 minutes, brushing with remaining glaze occasionally, or until ham is golden and caramelised. 5. Slice and serve warm or cold with mustard and ham jam. Tip: For ease, use a large disposable foil roasting pan and place on a large baking tray.
For more recipes visit pork.com.au
Choose Australian grown pork this Xmas
‘Chemically nitrate free’ ‘Preservative free’ ‘Naturally delicious’
We have strayed from our traditional preserving methods with our new naturally delicious Nitrate Free range! Princi’s new Nitrate Free Range is naturally lower in nitrates, using vegetables in the curing process, ensuring that you can continue to enjoy our delicious smallgoods products even if you are wanting to reduce your nitrate intake.
AUSTRALIA’S BEST BACON Princi Bacon, made from 100% Australian Pork was the star of the 2019/2020 Australian PorkMark Bacon Awards by beating over 140 entries from across the country to take out the Australia;’s Best Bacon Award. Princi is not just know for producing Award winning bacon it has a full range of smallgoods including their new Nitrate free range, available in supermarkets nationwide.
PACK 1 $100 5KG FRESH PORK
Pack includes a Roast, Spare Ribs, Mince, Sausages, Forequarter Chops and Loin Chops. For delivery into Sydney, it’s a extra $20 charge; but we drop off direct to your door! Deliveries are the first Saturday of every month. We have 2 pick up points in the Central West; Canowindra and Cowra.
PACK 2 $70 CRANKY SOW SMALL GOODS
Each inclusion are in 300-400g portion sizes. Pack Includes: 1 x Pepperoni 1 x Cabanossi 1 x Kransky 1 x Ham 1 x Bacon- Streaky / Short cut 1 x Pepperoni - Polish / Chilli The pack can be posted all over Australia for a postage charge of $20.
PACK 3 $190 COMBO
Pack includes: 5kg Fresh Pork Pack Cranky Sow Small Goods Pack
Available packs: • 5kg Fresh Pork Pack • Small Goods Pack • Combo Pack • Custom Orders
TO ORDER www.refalofreerangepork.com email info@rfrp.com.au
Refalo Free Range Pork
We look forward to hearing from you - David & Sarah Refalo, Refalo Free Range Pork
CONSUMER NEWS
CSIRO LINKS WITH LOCAL LOW CARB FOOD MANUFACTURERS CSIRO, AUSTRALIA’S NATIONAL SCIENCE AGENCY, IS PARTNERING WITH AUSTRALIAN FOOD MANUFACTURERS AND RETAILERS TO MAKE IT EASIER FOR TIME-POOR AUSTRALIANS TO CHOOSE NUTRITIOUS READY MEALS CONSISTENT WITH THE SUCCESSFUL CSIRO LOW CARB DIET AND LIFESTYLE PLAN. CSIRO’s Senior Research Scientist Grant Brinkworth said through decades of nutrition and health research CSIRO understood the barriers that can hold people back from improving their diet quality. Professor Brinkworth notes “we know that lifestyle factors like time and budget pressures and the growing rate of single person households are fuelling a strong demand for ready meals. “In Australia, our diet is getting worse. Of the top 20 causes of death in Australia, 14 are lifestyle related, with Type 2 diabetes one of the fastest growing chronic health conditions contributing to these startling numbers. “As people are seeking convenient food solutions, it is important to make the healthy solution the easy option.” Be Fit Food is the first provider to partner with CSIRO to develop and deliver meals that have PAG E 2 2
been specifically designed to comply with the CSIRO Low Carb Diet. The CSIRO Low Carb Diet is an energycontrolled, nutritionally complete meal plan that is lower in carbohydrate and higher in protein and healthy (unsaturated) fats. When compared to ready meals currently available in the Australian market, the meals displaying the Meal Suitable for the CSIRO Low Carb Diet mark on average contain 68% less carbohydrate and 55% less sodium. Clinical studies have shown that the CSIRO Low Carb Diet and Lifestyle Plan effectively delivers sustained long-term weight loss and greater improvements in blood glucose control, and reduction in diabetes medication requirements as well as risk factors for heart disease compared to a traditional high carbohydrate, low fat diet. Meals can be ordered from www.befitfood.com.au/lifestyle The CSIRO Total Wellbeing Diet 12 Week Online Program costs $199 and you can receive a refund if you successfully complete and adhere to the program. For details go to: www.totalwellbeingdiet.com/au
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.
CONSUMER NEWS
EXPORT PRODUCT OF THE YEAR WINNER COCO LUXE COCONUT WATER Coco Luxe Life Coco Luxe is a world first, combining high quality functional ingredients with premium single origin coconut water. Hydrate, invigorate and revitalise with Coco Luxe. We know not all coconut waters are created equal and we see some of our competitors facing legal action across the globe for misleading consumers with claims of 100% and pure coconut water when in fact they are filled with concentrate, sugars and water. Coco Luxe guarantees all of its products are as stated on pack having been tested independently passing certification. Our ingredients are sourced carefully and thoughtfully. We only source premium ingredients from certified factories which we monitor and test regularly for quality and consistency. www.cocoluxelife.com.au
FINALISTS CHOC LOVE BITES Slim Secrets PROTEIN POWDER - Steggall Nutrition Pty Ltd READY TO DRINK MILK TEA RANGE - NineCha Aust PL
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THE FOOD & BEVERAGE INDUSTRY AWARDS WERE ESTABLISHED IN 2004 TO RECOGNISE AND REWARD BEST PRACTICE AND INNOVATION IN FOOD AND BEVERAGE MANUFACTURING IN AUSTRALIA AND NEW ZEALAND. NOW IN THEIR 16TH YEAR, THE FOOD & BEVERAGE INDUSTRY AWARDS HAVE BECOME A PIVOTAL EVENT IN THE FOOD AND BEVERAGE INDUSTRY'S CALENDAR, BRINGING MANUFACTURERS, LARGE AND SMALL, TOGETHER TO CELEBRATE SOME OF THE LATEST AND GREATEST NEW PRODUCT LAUNCHES.
START-UP OF THE YEAR WINNER V2FOOD What Is V2? PLANT BASED MEAT v2 is the delicious, nutritious alternative for anyone who loves the taste of meat but doesn’t want to get it from animals. We’ve designed our v2 products to look, cook and taste just like meat so that going plant-based is all gain, no pain. MINCE v2mince is our most versatile product yet. Designed to look, cook and taste like beef mince, v2mince delivers on the flavour you know and love, in a format that lets you experiment with a range of cuisines and recipes. Whether you’re whipping up a pasta sauce or dumpling filling, v2mince is a seamless and delicious choice. BURGER Our v2burger patties deliver on the flavour you love, with none of the cow. Easy to cook and perfect for your favourite flavour combos, these patties are about to become your new go-to. Cook your v2burger until crisp on the outside but tender and juicy on the inside for a crowdpleaser plant-based burger. www.v2food.com
FINALISTS GARLICIOUS GROWN PTY LTD LAKANTO AUSTRALIA SAVIO HEALTHY INNOVATIONS
17 ROCKS MINJUMS FOODS SEEDSATIONS
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CONSUMER NEWS
Help support bushfire victims EMPTY ESKY IS A NATIONAL TOURISM MOVEMENT OF FOODIES AND ADVENTURERS ON A MISSION TO SUPPORT SMALL BUSINESSES AFFECTED BY THE AUSTRALIAN FIRES. The Australian fires have had devastating effects on not only the environment, communities, animals and human life but also on the local economy and peoples’ livelihoods. The campaign is designed to encourage everyone to grab an Empty Esky, embark on a road trip to a fire-affected town (when it’s safe to do so) and to stock up with produce and wares purchased from local traders. Many of these small businesses rely on peaktourism months to make their money in order to survive the quieter times of the year, however the bushfires have made it impossible for them to operate and generate a living. Let’s come together to take the Empty Esky pledge! Commit to helping out our fellow neighbours and stimulating local fire-affected economies. It’s not only the right thing to do, it’s the Aussie thing to do. Empty bags or empty stomachs are of course also welcome! Join the Empty Esky fam by following us on social media and be sure to share your journey with us by tagging #emptyesky. PAG E 2 6
SUPPORT EMPTY ESKY Empty Esky is entirely not-for-profit and run by a small team of volunteers. If you would like to donate to Empty Esky to help support the campaign, please get in touch with us by emailing hello@emptyesky.com.au alternatively you can make contributions directly to Empty Esky
Empty Esky B SB: 063-464 ACC: 1097 5976 www.emptyesky.com.au
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A LUXURY BRAND WITH A DIFFERENCE
GLENN CURTIS, FOUNDER OF CURTIS AUSTRALIA IS PROUD TO BE THE ONLY JEWELLER, PEN MAKER AND WATCH MAKER IN THE WORLD.
The high quality of Curtis Australia’s craftmanship not only makes them a leading luxury brand in Australia but they are well known internationally winning many awards including the coveted “Best of the Best” from the Definitive Guide to global luxury, “Best Metal Mastery” from leading publication “Pen World”. Glenn has also worked exclusively with Jack Nicklaus designing Jack’s bespoke pen, Jack chose Glenn to produce his pen due to his craftsmanship and worldwide reputation for producing pens with exquisite detail. These PAG E 2 8
honours are reflective of how Cutis Australia cares about the pieces they produce for their customers. Glenn has a strong believe that luxury products are not produced on a production line, luxury products should be unique, and reflect the owner’s personality and fulfill their desires. You will not see someone else wearing an identical Curtis product. Curtis Australia’s team works closely together to produce beautiful jewellery, Pen’s, and watches, it all starts with Glenn’s 50 years of
LUXURY PRODUCTS ARE NOT PRODUCED ON A PRODUCTION LINE, LUXURY PRODUCTS SHOULD BE UNIQUE, AND REFLECT THE OWNER’S PERSONALITY
experience and passion, a passion shared by his team. Time is an important aspect of making beautiful things. Patience is key, and watches for example can never be rushed. While some brands make thousands of watches a week, Curtis Australia prefers to handcraft each watch one at a time, so each takes days to complete. It is a method shared by luxury makers such as Rolls Royce, who sensing a kindred spirit with Glenn invited him to be guest speaker at the launch of their new Cullinan SUV.
Watches are in solid gold, handcrafted and set with glittering gems by hand. Pens too, in colourful marbled effects enhanced with sterling silver trim are the result of pen maker and jeweller sharing a love of their craft. This philosophy, combined with an imaginative approach to design sees the unique Collections created by this unique, Australian luxury brand. Curtis Australia also creates collections of pieces arranged in themes; a holistic approach designed to help you form your own precious collection. Start with a pendant perhaps, Âť
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VIEW OUR FULL RANGE www.curtisaustralia.com.au add a hand-crafted watch and then spoil yourself or a loved one with a stylish Curtis pen – all of which then reward with a sense of the unique. it is not just about Jewellery for Glenn and the Curtis Australia team, it is about the people wearing the pieces. Making that connection between the wearer and the jewellery is the key to producing beautiful quality pieces. It is not unusual for Glenn to speak with
potential customers personally, discussing ways to bring their own touch to a Curtis Australia watch or jewellery piece. There is a 'can do' approach – the Australian mindset being one of resourcefulness and innovation. This is a sustainable venture – everything is made to order and with a very low environmental impact. So, when you buy something from Curtis Australia it's not only unique, it’s personal, and sustainable.
WHY NOT VISIT CURTISAUSTRALIA.COM OR CALL 03 5152 1089 TO LEARN MORE PAG E 3 0
SUBSCRIBE FREE TO OUR ONLINE MAGAZINE
CLICK HERE
IT’S EASY TO SUBSCRIBE, SIMPLY CLICK ON THE LINK ABOVE WHICH NAVIGATES YOU TO OUR WEBSITE. THEN CLICK ON THE SUBSCRIBE BUTTON TOP RIGHT WITHIN THE WEBSITE, A POP-UP BOX WILL APPEAR, FILL IN YOUR NAME AND EMAIL DETAILS AND YOUR DONE! WELCOME TO BUY AUSTRALIAN MAGAZINE!
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PRINTED VERSION
BUY AUSTRALIAN MAGAZINE
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
MORE CHINA BULLYING NOW IT’S A BAN ON COTTON AND SEAFOOD! AUSTRALIA’S COTTON AND SEAFOOD INDUSTRIES ARE BRACING FOR WHAT COULD BE A DEVASTATING BLOW AS IT BECOMES THE LATEST CASUALTY IN THE ESCALATING TRADE TENSIONS WITH CHINA. Tonnes of live Australian lobsters are stranded on the tarmac at Chinese airports, possibly the latest victims of escalating tensions with our biggest trading partner. Agriculture minister David Littleproud said between 50 and 100 per cent of Australian rock lobsters arriving in China are currently subject to inspection. Chinese authorities say it is over concerns of trace elements of metals. Australian lobster fisheries, already smashed by the coronavirus pandemic, are deeply concerned about what's next. On top of that mills in China are being told to stop buying Australian cotton as speculation grows that a hefty tariff is about to be slapped on the trade. Government sources have told the ABC the cotton industry could face tariffs as high as 40 per cent, a sanction that could make the trade with China unviable. Under China’s current trade rules, the Chinese Government determines how much cotton each mill can import through a quota system.
Without the government endorsement, these mills could be forced to pay 40 per cent more to buy Australian cotton. Trade Minister Simon Birmingham has confirmed he’s aware of concerns China might be set to impose changes on the trade and is seeking more information from Australia’s largest trading partner. “China should rule out any use of discriminatory actions against Australian cotton producers,” he said. Federal Agriculture Minister David Littleproud said “We are showing leadership as an Australian Government and are prepared to have that conversation.” The China market accounts for 65 per cent of the cotton grown nationwide. Tensions between Australia and China have escalated this year with tariffs or bans on wine, barley, iron and coal.
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F E AT U R E
SEAFOOD INDUSTRY CALLS OUT FISHY REGULATIONS THERE IS SOMETHING FISHY GOING ON IN THE SEAFOOD INDUSTRY REGULATION! Did you know it is not necessary to nominate the Country of Origin Labelling on seafood you eat in restaurants and cafes? With just 30% of seafood sold in Australian sourced locally it is vital for the local seafood industry to be able to promote its quality produce. The Australian seafood industry wants to see Australian seafood be clearly identified on menus. The industry wants us to be able to order Humpty Doo Barramundi, Tasmanian Salmon or simply Australian Whiting. Australian
seafood is a drawcard for consumers and eateries can proudly display it as a badge of honour on their menus. “When you order seafood as your local café or restaurant make sure you ask where the food is sourced. “We want to see country of origin labelling extended to seafood sold in the foodservice sector,” Seafood Industry Australia (SIA) Interim CEO Veronica Papacosta said. In July 2018 it became mandatory for food sold in retail to be labelled with its country »
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SEAFOOD
of origin. However, there was no requirement placed on places like restaurants and cafes. “We know people want to support our Australian seafood producers, but people cannot buy Australian seafood if they can’t tell where it’s from. “The Australian seafood industry has appealed to the government time and time again to make origin labelling mandatory for seafood sold in foodservice, and now we have the opportunity to make this happen. Australians have consistently said they want local seafood labelled as Australian sourced. More than 86,000 consumers have signed petitions asking for it, and two Senate inquiries have called for it. We strongly urge the government to take action. The Minister for Agriculture David Littleproud said. “This report shows consumers’ want clear food labelling and to be informed, and food producers should be listening to that message.” “Australians are more interested in the provenance of their food than ever before, and demand for all Aussiegrown produce is on the rise,” Ms Papacosta said.
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Great Australian Seafood. Easy as. â„¢
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SUMMER QUENCH
Spirit of a Nation How do you capture the essence of our sunburnt country? Vantage Australia set out to do just that, by bottling the flavours of the bush to create our very own unique spirit, an all-new signature tipple that represents the best of our nation. Inspired by our own native flora, Vantage uses only premium botanicals. Lemon myrtle and Tasmanian mountain pepper are distilled, creating a smoky bush flavour and then complimented with a hint of zesty mandarin oil from Australian grown mandarin peel. Enjoyed neat, on the rocks as an aperitif or digestif, and it's the perfect base for most mixers, giving life, with an Australian twist, to old classics. Vantage is made in a gin style but devoid of juniper berries, not native to Australia. Vantage is lighter (37%), more versatile, the Australian botanicals do not seek to overpower. Brilliant in a V&T, a mojito and instead of a vodka as Vantage’s flavours are inherent with delicate citrusy tones and a long memorable finish.
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F E AT U R E
GREAT WINES THAT MATTER, FOR PEOPLE THAT CARE! The Hidden Sea Your summer sipping sessions are sorted with The Hidden Sea wines. With a motto of one wine, one mission to remove plastic from the oceans – you will not only enjoy every drop of wine from this no-nonsense premium wine company, your conscience can be clearer knowing you’re helping our world’s oceans be restored to cleaner, safer waters. With every bottle sold, The Hidden Sea guarantees to remove 10 plastic bottles from the ocean. A premium wine company created to do good but also to captivate the taste buds of all who drink it and to celebrate life’s experiences, the Shiraz, Chardonnay and Rosé are must-haves for your drinks’ selection this summer season! Including a refreshingly light and luscious Rosé offering up strawberries and cream aromas, a Shiraz serving up tastes of light red raspberry and cranberry fruits and aromas of red fruits and spiced oak, and for the chardonnay lovers, a full-bodied flavour with melon and peaches as its main characters, The Hidden Sea is a must-have selection of homegrown wines for the balmy nights of Australia’s summer.
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SUMMER QUENCH
Moon Dog Moon Dog’s everyday range of favourites (core range) continues to grow and they’re tasting great. Headlining the range is Old Mate which is a super crushable pale ale. We also have our ever reliable and affordable Moon Dog Lager, Beer Can Tropical Lager and Mack Daddy Dark Ale. We’ve recently added Lagoona Matata Sour Ale to the range that is a dry-hopped tropical sour ale, and Goin’ Steady 3.5% XPA and Crunch Time Fresh Apple Cider are also joining the family! We’re still doing all the fun specialty products like Splice of Heaven and our Magnificent Mullet fruited sour ale series but the core range is perfect to get customers coming back for more!
Moon Dog Fizzer Moon Dog Brewery has just released its delicious new range of Fizzer Alcoholic Seltzers. Fizzers are alcoholic bubbly water with bursts of all-natural fruit flavours. They’re light, fruity and refreshing and the perfect replacement for wine, cider, RTDs or dare we say it even beer! Fizzer have less than 1 gram of sugar per can, they’re low carb, low calorie, low gluten and vegan friendly. Fizzers are really well priced and unlike other seltzers they come in smashable 6 packs! There are 4 cracking flavours: Tropical Crush, Piney Limey, Coco Mango and Strawbs & Cream! PAG E 4 2
Have a beer and help the Aussie Farmers Hughie Aussie Pale Lager is made using 100 per cent Australian-grown hops and malt and made in the Golulburn Valley. Named after the drought-stricken Aussie Bushman’s plea in 1912, “Send ‘er down Hughie!” which quickly became our farmers’ plea for refreshing rain. Today Hughie delivers that thirst-quenching refreshment in a lightlyhopped, easy drinking brew. Proceeds from each purchase goes towards helping those living in drought-affected communities. Hughie is available from Dan Murphy’s and BWS.
Toniq Lab Handcrafting cold-pressed Ginger Shots from 3 simple natural and raw ingredients: ginger, lemon and Manuka honey. These shots pack a spicy punch with over 60% ginger, boasting vitamins, antioxidants and anti-inflammatory properties that promote gut health, better digestion and stronger immunity. Perfect as a caffeine free pickme-up straight from the bottle, or diluted to full size when added to sparkling water, juice, or hot water for a tea. Are you ready to spice up your day with a Ginger Shot?
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SUMMER QUENCH
Pacific Pale Ale It's a bit Tropicale. With a striking blue label, Coopers Pacific Pale Ale is a fresh sessionable and fruity ale with a distinct dry hop character and mild bitterness.
Hazy IPA Introducing our newest limited-edition brew, Hazy IPA. Using malted barley and wheat to create the signature Hazy appearance, as well as Ahtanum and Strata hops, our latest fullflavoured ale has got us excited! At 6.2% ABV, we've also introduced 4-packs for the first time, so grab some Hazy IPA to try now as this extremely limited brew won't last long.
Delvi We’re unapologetically Australian and craft world-class seltzer. So, what’s this whole seltzer show about? It’s organic fruits fused with alcoholic water, sparkling of course. And, if farm to fork is a movement, we’re basically pioneering tree to tongue. A bespoke blend of organic, native Australian fruits. Wild-harvested and cold- pressed to preserve active phytonutrients and natural minerals, we keep it one hundred percent real.
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RECIPES
Xmas s e p i c e R 6
NEW RECIPES TO EXPLORE
Crackled Pork Rack with Tray-Roasted Bacon, Pistachio & Craisin Stuffing Easy Glazed IXL Christmas Ham White Forest Crackle Cheesecake Log Asian Crispy Pork Belly with Sticky Dipping Sauce White Crackle Snowman Violet Crumble Christmas Wreath
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CRACKLED PORK RACK WITH TRAY-ROASTED BACON, P Prep Time: 30 minutes Cook Time: 31 hour 30 minutes Serves: 8 people
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RECIPES
PISTACHIO & CRAISIN STUFFING INGREDIENTS 1 x 2.5kg (8-bone) pork loin rack, scored (see tip below) 1 tablespoon olive oil 1 tablespoon sea salt flakes 8 baby red apples, scored apple skin horizontally around the middle
Tray-roasted bacon, pistachio & craisin stuffing 150g rindless Australian streaky bacon, thinly sliced crossways 3 cups white sourdough bread, torn into 1-2cm pieces (made from day old bread) 12 sage leaves, chopped ½ cup pistachios, roughly chopped ½ cup craisins 2 tablespoons olive oil 1 brown onion, finely chopped 3 garlic cloves, finely chopped
METHOD 1. Preheat oven to 240°C/220°C fan-forced. Rub pork rind with
oil then rub with salt. Place pork on a rack in a large baking tray lined with baking paper. Roast pork for 35-45 minutes until skin is golden and crackled. 2. Meanwhile, to make the tray stuffing, combine torn bread, sage, pistachios and craisins in a large bowl. Set aside. Heat oil in a large non-stick frying pan over medium-high heat. Add onion, garlic and bacon and cook, stirring often, for 5 minutes until onion is tender and bacon is golden on the edges. Add bacon mixture to bread mixture and stir until bread is well coated with oil. Spoon stuffing mixture onto a large baking tray lined with baking paper. Set aside. 3. Reduce heat to 170°C/150°C fan-forced. Roast pork for a further 45-50 minutes or until just cooked through. 4. In the last 30 minutes of cooking the pork, place tray with the stuffing on the top shelf of the oven and cook for 25-30 minutes until golden. 5. In the last 20 minutes of cooking the pork, place apples around the pork and cook for 20 minutes. 6. Remove pork from oven. Cover loosely with foil and rest for 10 minutes. Serve pork with the stuffing and apples. Team with gravy and steamed beans if liked.
TIP • For best results, dry the pork belly with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
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EASY GLAZED IXL CHRISTMAS HAM
Recipe and image courtesy of IXL
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Mak
RECIPES
kes: makes approximately 2 cups of glaze (enough to glaze a 7-8kg ham)
INGREDIENTS • 480g IXL Breakfast Marmalade • 1/4 cup (60ml) maple syrup • 2 tablespoons brown sugar • 1 tablespoon dijon mustard • Ham (7-8kg)
IXL CHRISTMAS HAM
METHOD 1. Place all the ingredients in a small
saucepan and stir over medium heat until sugar dissolves. 2. Bring to the boil and reduce heat to low. e 3. Simmer uncovered for approximately 15 minutes or until glaze thickens. 4. Set aside to cool slightly. 5. Carefully use a sharp knife to separate edge of rind from fat layer of ham. Use fingers to carefully remove rind. 6. Score the fat in a diagonal pattern being careful not to cut all the way through. 7. Brush the ham generously with IXL Breakfast Marmalade glaze and place on a wire rack over a baking a small saucepan and stir over medium heat until sugar dissolves dish or tray. ce heat to low 8. Fill dish with enough water to cover proximately 15 minutes or until glaze thickens 9. Cbase. ook in oven at 180ºC for approximately 15-20 minutes per kg. 10. Brush over glaze throughout cooking.
to separate edge of rind from fat layer of ham move rind. pattern being careful not to cut all the way through y with IXL Breakfast Marmalade glaze and place on a wire rack
er to cover base approximately 15-20 minutes per kg out cooking ely 2 cups of glaze (enough to glaze a 7-8kg ham)
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WHITE FOREST CRACKLE CHEESECAKE LOG
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RECIPES
Prep Time: 1 hour (+ chilling time)
Cook Time: 10 min
Serves: 8
INGREDIENTS Cheesecake Filling 100g Copha, chopped 90g (1/2 cup) white cooking chocolate, chopped 375g cream cheese, diced, at room temperature 55g (1/4 cup) caster sugar 2 tsp vanilla extract 80ml (1/3) cup thickened cream ½ cup (120g) stoneless black cherries in syrup, drained well, chopped
White Chocolate Crackle Mixture 60g Copha, chopped 60g white cooking chocolate, chopped 60g (1 1/2 cups) Kellogg’s Rice Bubbles 60g (1/2 cup) icing sugar mixture 35g (1/3 cup) desiccated coconut 2 tbsp full cream milk powder 100g white chocolate melts, melted White chocolate curls (see tip) Fresh cherries, to decorate
METHOD Cheesecake filling 1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. Stand for 10 minutes to cool slightly. 2. Beat cream cheese, sugar and vanilla in a large bowl of an electric mixer using the paddle attachment for 1 to 2 minutes or until soft. With motor operating on a low speed, beat in melted Copha mixture until combined. Add cream and then beat on low speed for 10 seconds, or until thick. Fold in cherries. 3. Spoon filling onto a sheet of plastic wrap. Enclose in plastic wrap and roll into a 7cm wide x 23cm long log. Refrigerate overnight. White chocolate crackle mixture 1. Combine the Copha and cooking chocolate in a bowl over a saucepan of gently simmering water, stir until melted. Remove from heat. 2. Combine the Rice Bubbles, icing sugar, coconut and milk powder in a bowl, add the Copha mixture and stir to combine. Press mixture over log to coat. Refrigerate for at least 1 hour, or until ready to serve. 3. Place log on a serving plate. Drizzle with white chocolate melts. Decorate with chocolate curls and cherries. Cut into slices to serve.
TIP • To make white chocolate curls, melt 180g block white cooking chocolate and pour over an up-turned oven tray. Spread evenly. Stand at room temperature for 1-2 hours or until set. Push a large, flat-bladed knife across the surface of the chocolate to create chocolate curls. Curls can be kept in the fridge for up to one week in an airtight container.
NOTE • Garnish can be changed from fresh whole cherries to maraschino cherries.
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ASIAN CRISPY PORK BELLY WITH STICKY DIPPING SAUC Cook Time: Cooking times will differ slightly depending on the size of pork you use Serves: 6-10
Recipe and image courtesy of Murray River Salt
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RECIPES
CE Pork Belly is everyone’s favourite as long as it is tender and melting, with a wonderful crunchy crackling. This version will have you making it again and again. Try it as party or finger food, or whip up some roast potatoes and use it as a main.
INGREDIENTS 1–3 kg piece boneless pork belly, skin on Boiling water as needed 3 tbsp pink salt flakes 2 tsp five-spice powder Extra Virgin Olive Oil as needed Rice wine vinegar as needed White wine as needed Sauce 1 clove garlic, minced 30g ginger, minced 1 red chilli, finely chopped 3 tbsp dark brown sugar 50g dark soy sauce Pinch five-spice powder
METHOD 1. Ask your butcher to score pork belly skin all over in a diamond pattern
without cutting the meat or do it yourself with a very sharp knife. 2. Preheat oven with grill to 160°C and line a baking dish with paper. 3. Place pork belly into a dish and place into a large sink. 4. Pour a kettle of boiling water over the pork, allowing it to drain away. Pat pork skin dry with a paper towel. Place pork onto prepared baking dish. 5. Mix the sea salt with five-spice powder and rub half onto the skin of the pork. Be generous. 6. Rub skin with 1 tbsp oil, then 1 tbsp vinegar, then repeat until all the scored skin has been well coated in flavour. 7. Place into the oven on the lowest shelf. Pour in enough white wine to reach fat layer of pork belly. Cover with foil and cook 60 minutes until starting to crisp up. 8. Increase heat to 200°C and cook until pork skin is crispy and golden, 35–45 minutes. If your oven allows for a higher temperature, do so for a few minutes now, but stand and watch as it can go from perfect to burnt in seconds. Remove from oven and cover loosely with foil for 15 minutes. 9. To make sauce, combine all ingredients and cook in a small pan for 3-4 minutes on a medium heat until fragrant and blended, stirring occasionally. 10. Cut pork into bite-sized pieces and serve hot with dipping sauce.
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WHITE CRACKLE SNOWMEN
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RECIPES
Prep Time: 2 hours
Cook Time: 10 min
Serves: 12
INGREDIENTS 2 ½ cups (435g) white chocolate melts 12 milk chocolate melts 12 pieces Dairy Milk Chocolate Roll Mini M&M’s, black writing icing and chopped orange jelly beans, to decorate
Crackle Mixture 2 x 180g block white chocolate, chopped 75g Copha, chopped 2 cups (80g) Kellogg’s Rice Bubbles ½ cup (50g) desiccated coconut
METHOD Crackle mixture 1. To make crackle mixture, place chocolate and Copha in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove from the heat. Stir in ½ cup of Rice Bubbles and coconut until well combined. Refrigerate until just firm. Snowman head and body 1. To make the snowman’s body, roll one level tbsp of mixture into a ball. Repeat to make 12 large truffle balls. Place onto a lined baking tray and set aside. 2. To make the snowman’s head, roll 2 tsp of mixture into a ball then repeat to make 12 small truffle balls. Place onto prepared baking tray with the snowman’s body truffle balls. 2. 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.
TIP • Store in a sealed airtight container in the refrigerator. Snowmen will keep for up to one week.
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VIOLET CRUMBLE CHRISTMAS WREATH Difficulty: Easy Prep Time: 5 mins Cook Time: 8 hours including setting
Serves: 8 -10 serves
INGREDIENTS 2L vanilla ice cream, softened 2 Violet Crumble bars, roughly chopped into tiny crumbed pieces 1 Violet Crumble bar, chopped for decorating Cherries, for decorating Mint leaves, for decoratingserving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves.
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METHOD 1. Line base and side of a 24cm springform pan with baking paper.
2. Wrap a 9cm round ramekin with a double layer of
plastic wrap and place in the centre of the pan. 3. In a large bowl add softened ice cream and Violet Crumble. Fold mixture until just combined. Spoon into the prepared pan and smooth the top. Transfer to the freezer for 4 hours or until frozen. 4. To serve, remove the ramekin and release the side from the pan (if necessary, rub outside of cake pan with a hot damp cloth). Place inverted serving plate on top of ice-cream and turn over. Top with Violet Crumble pieces, cherries and mint leaves.
WANT MORE RECIPES? CLICK HERE
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F E AT U R E
Winners are Grinners
AMAZING TEA WOWS THE WORLD'S JUDGES Australian craft-tea brand, East Forged has been awarded three gongs in the DB & SB Autumn Blind Tasting competition. While the Green Tea & Pitaya and White Tea & Calamansi flavours each earned a Silver Medal, it was the Black Tea & Yuzu that impressed the judges and earned the highest Gold Medal recognition.
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Celebrating
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CANSTAR BLUE CONSUMERS VOTE ONAUSTRALIA'S BEST SOFT DRINK! Bundaberg Brewed Drinks has been rated as Australia’s best soft drink by Australian consumers in Canstar Blue’s first national review. Aussie brand Kirks placed second, ahead of Woolworths and Coles home brands, with Schweppes fifth, Pepsi sixth and Coca Cola seventh. Fanta, Sunkist, Solo and Sprite completed the line-up. Canstar Blue rated the beverages on taste, value, packaging, and variety.
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AUSSIE PETS
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HAVE A SAFE CHRISTMAS WITH YOUR PETS
CHRISTMAS IS SUCH A GREAT TIME TO SPEND WITH FAMILY, INCLUDING THE PETS. WHEN PLANNING FOR CHRISTMAS WE ARE MOSTLY THINKING ABOUT THE TREE, THE PRESENTS AND THE LUNCH, THE FAMILY PET’S ARE GENERALLY NOT TOP OF MIND. When thinking about the family pet there are more things to consider than what treats they may get, there are a few other things to think about that might just save you from a few not so great Christmas surprises. »
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AUSSIE PETS
THE CHRISTMAS TREE, OH HOW WE LOVE THOSE DECORATIONS. CHANCES ARE SO WILL YOUR CAT, DOG OR BIRD. YOR PET COULD SEE THE CHRISTMAS TREE AS NEW TOY, BALLS, TINSEL, SMELLS ETC. IMAGINE PUTTING A FEW HOURS OF WORK GETTING THE TREE JUST RIGHT AND WAKING UP TO SEE THE TREE IN DISARRAY, OR ON THE FLOOR. TIP 1 Don’t set up your tree in an area your pet likes to sit, sleep, look out the window. TIP 2 Do get yourself a barrier of some sort to protect the tree. TIP 3 Cover the tree at night with a sheet so the pets avoid temptation.
CHRISTMAS LIGHTS, THEY LOOK GREAT TO US BUT CAN BE CONFUSING AND SCARY FOR PETS. IF YOU NOTICE YOUR PET VANISHES WHEN THE LIGHTS GO ON YOU CAN TRY TO: TIP 1 Only use flickering lights outside the house TIP 2 Ensure your pet does have a safe place where they can go and feel secure if they are overwhelmed by lights. TIP 3 Don’t have lights where your pet can get to them, they can chew the cords or play with them until they break, or worse.
CANDLES TIP Plenty of Christmas decorations use candles to light them up, pets are curious and if the candles are out they could accidentally knock them over when checking them out. Keep them in a safe place.
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GIFTS TIP
All new toys and gadgets are just another chew toy so keep an eye on the toys, put them on the table not rolling around on the floor or your new toy or gift could be damaged.
FOOD TIP You would be aware your pet can’t handle too much human food, and no sweets at all. While you may be being careful make sure your guests know the rules. Guests often give in to begging pets, especially at Christmas when they want to share the love, but too much will simply make the pets sick, and often not just for one day, it can be numerous days and depending on what they have eaten, even potentially dangerous for their health.
SAME WITH PRESENTS TIP If you are like me and wrap presents early and place them under the tree early just make sure they are safe, pets like nothing more than ripping into paper, especially young pets. Never put foods like chocolates under the tree as you pet will smell them and possibly try to eat them.
FINALLY TIP As your guests arrive and perhaps have a few drinks, possibly get loader and excited, make sure your pet can get away to a place where no one can disturb them, where they feel safe.
BEAUTY
RESTORE AND PROTECT YOUR SKIN. NATRALUS IS AN AUSTRALIAN OWNED AND OPERATED FAMILY BUSINESS GOES BACK TO 1920, STARTING WITH THE CURRENT OWNER’S GRANDFATHER. Natralus’ philosophy is to develop natural based, effective products. As many ingredients as possible are sourced from Australian farms, creating natural based products that are free from petrochemicals parabens, mineral oils, sulphates or colour. The brand is also 100% cruelty free. This practical pharmacy brand covers everything you need for healing and soothing skin every day. Essential products include lip balms, baby bath care and hand and body lotions. Their essential Paw paw balm is the perfect salve to keep on hand for healing everything from dry skin to minor cuts and burns. I highly recommend it for skin suffering from conditions like eczema. The key ingredients in Natralus include; Aloe Vera Leaf Juice - vitamins, minerals, enzymes, amino acids and natural sugars, know for its healing, restoring and moisturising properties. Paw Paw - Papaya is a rich source of antioxidants-carotenes, vitamin C, flavonoids, B vitamins, folate, pantothenic acid, potassium and magnesium. Papaya is also rich in Papain which works to gently remove old skin cells via a chemical exfoliation and anti- inflammatory properties. Glycerine - An excellent humectant and moisturiser that regulates the absorption and PAG E 70
release of water in the skin for long-lasting moisturisation. Shea Butter - High in vitamins A, E and F. The fatty acids in Shea Butter helps aids in protecting against dry skin and scalp, helps to restore elasticity to skin. Cocoa Seed Butter –High in polyphenols and flavonoids. It is one of the most stable, highly concentrated natural fats known, and melts at body temperature so it is readily absorbed into the skin. When applied it creates a barrier between sensitive skin and the environment, it also helps retain moisture. The common theme with these ingredients is restoring and nourishing your skin as well as creating a barrier so healing can occur. Think skin, think Natralus.
CONSUMER NEWS
HOW MUCH SUNSCREEN IS NEEDED? SUNSCREENS WORK BY CREATING A FILM ONTO THE SKIN THAT ABSORBS UV RAYS BEFORE THEY CAN REACH THE SKIN. The thicker the film, the stronger the protection. Most users will under-use, applying from ½ to only ¼ of the dose required to reach label claim. One 100mL tube should last only 3 full-body application. MAXIBLOCK TIP: apply your sunscreen liberally, let it dry, and re-apply. MAXIBLOCK SUNSCREEN AUSTRALIA: Protection you can trust.
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