Make every day Australia Day
I S S U E 3 7 | JA N 2 0 2 0
AUSSIE PRAWN & SNAG SKEWERS WITH GREEN & GOLD DIPPING SAUCES
- pg 42
AUSTRALIA'S PRODUCTS OF THE YEAR - pg 12
AUSSIE BREWS
- pg 28
BACK TO SCHOOL HEALTHY LUNCHBOX
- pg 36
AUSSIE FAMILY OWNED
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CONTENTS 5 NEW PRODUCTS 8 SUMMER FRUITS 12 PRODUCT OF THE YEAR 2020 WINNERS
Australia’s Favourite Breakfast's revealed
20 AUSTRALIA'S FAVOURITE BREAKFAST
more info pg 20
28 AUSSIE BREWS 36 HEALTHY LUNCHBOX
AUSSIE BREWS
41 RECIPES 62 BE MY VALENTINE 67 AUSSIE PETS 71 LYCHEE - SOMETHING DIFFERENT THIS SUMMER
more info pg 28
Buy Australian eMagazine promotes Australian Made products. The products showcased may be produced by business’ that produce Australian Made products but may not be Australian Owned. The products showcased can sometimes include a percentage of imported product.
HEALTHY LUNCHBOXS more info pg 36
Buy Australia has been a leading voice for the promotion of Australian Made brands for over 15 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 03 9853 7665 Advertising enquiries 03 8794 9797 Disclaimer Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every ˆ is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes.
more info pg 12
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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WHAT ’S N EW O N YO U R S U P E R M ARK E T SHELF ?
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New Waterthins Sweet Waffer Designed for entertaining in style the new flavours include: Caramel Sweet Wafer Chocolate Sweet Vanilla. In the biscuit isle now.
OzKleen’s new BBQ cleaning products BBQ Kleen- quick and effective BBQ cleaner, just spray on and wipe off, dissolves heavy grease, non corrosive, fast acting and safe near food. Grill Power- revive your grill plate with no scrubbing and no scraping, with Grill Power you bag it and let Grill Power do the work.
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Natures Commonscents hitting cancer for six Natures Commonscents is proud to be turning pink for the month of January in support of the McGrath Foundation. 10 cents from every pink Goats Milk Bar and 25 cents from every pink Goats Milk Body wash sold will be donated to the McGrath Foundation, to help them in their funding of breast care nurses throughout Australia. Look for the McGrath Foundation logo on these new pink packs.
Smith Lamington potato chip Smith’s, is set to launch its first-ever sweet flavour with its new, limited edition Lamington potato chip this summer. This latest innovation joins a long line of unique potato chip flavours from Smith’s including consumer favourites Smith’s Garlic Bread and Smith’s Peking Duck, and who could forget past classics Smith’s Tomato Sauce and Smith’s Gravy. Every potato that becomes a Smith’s chip is grown here in Australia, specifically bred to make sure we get the perfect size and colour of chip, and of course that iconic Smith’s crunch we know our consumers love. PAG E 6
IN SEASON
SWEET AND JUICY PEACHES, NECTARINES, PLUMS AND APRICOTS ARE ALREADY AVAILABLE IN STORES ACROSS THE COUNTRY
NECTARINE PAG E 8
PEACH
F E AT U R E
Tough drought conditions have meant that there will be more smaller size fruit than previous years, but according to Chair of Summerfruit Australia and stonefruit grower Andrew Finlay, the crop will be sweeter than ever. “All major growing regions are in the middle of a severe drought. Water is extremely hard to come by and is very expensive,” he said. “While this does mean that there is more smaller fruit than usual early in the season, it’s made for amazing eating as the sugars are more intense. Aussies can expect sweet and delicious stonefruit in stores right now, which is great news for this entertaining season. “GROWERS HAVE WORKED REALLY HARD DESPITE THE ONGOING IMPACTS OF THE WEATHER AND THE BEST WAY AUSSIES CAN SUPPORT THE INDUSTRY IS TO HEAD IN STORE AND ENJOY THE BEAUTIFUL STONEFRUIT THAT’S ON SHELVES. DON’T WORRY ABOUT THE SIZE!” Thanks to the hard work of over 1,200 stonefruit farmers from 26 regions nation-wide, growers are predicting a strong crop, with over 100,000 tonnes expected. At this stage of the season indications are that the crop size tonnage this season will be similar to last year.
SELECTING, STORING AND SAVOURING STONEFRUIT When picking stonefruit, choose ones that give slightly when pressed and have a sweet fragrance with minimal bruising. If your stonefruit is ripe, you can pop them in the fridge. When you’re ready to eat it, remove from the fridge for an hour – you’ll get the best flavour at room temperature. To speed up the ripening process, place your stonefruit in a brown paper bag with a banana or apple.
PLUM
APRICOT
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MIDDLE EASTERN-STYLE NECTARINE, HALOUMI AND FREEKEH SALAD
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Preparation Time: 15 minutes
Cook Time: 25 mminutes Makes: 4
INGREDIENTS
METHOD 1. Place freekeh and 3 cups of water in a medium saucepan over high
1 cup freekeh 225g packet haloumi, cut into 1cm thick slices, then halved lengthways 1/2 cup olive oil 3 nectarines, cut into 8 wedges 1 lemon, juiced 2 tablespoons pomegranate molasses 2 teaspoons honey ½ teaspoon dried chilli flakes ½ cup small flat-leaf parsley leaves 1 baby cos lettuce, leaves separated, torn into large pieces 2 tablespoons pomegranate arils, optional
Recipe credit: A ustralian Summer Stonefruit facebook.com/AustraliaSummerStonefruit Instagram: @Aussiesummerstonefruit PAG E 1 0
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heat. Bring to the boil, reduce heat and simmer, covered, stirring occasionally for 25-30 minutes or until freekeh is tender and water is evaporated. Transfer to a large bowl and cool. 2. Place haloumi slices onto paper towel and pat dry. Brush with olive oil on both sides. Heat a non-stick frying pan over a medium heat. Cook haloumi slices for 2-3 minutes on each side or until golden. Transfer to you’d like a plate. Brush nectarine wedges with oil andWhether cook in frying pan, for 2 a juicy minutes each side or until golden. Transfer to a platethere’s with haloumi. plum, plenty of del 3. Whisk remaining oil, lemon juice, pomegranate molasses, honey, snacking this chilli flakes, salt and pepper in a jug. Add three-quarters of thesummer. parsley leaves to freekeh. Drizzle with half the dressing. Toss until combined. Arrange lettuce leaves Enj on a serving platter and top with the freekeh mixture, haloumi, Try Nectarine nectarines, pomegranate arils and hon remaining parsley leaves. Drizzle with remaining dressing. Serve. boa
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PEACH, MOZZARELLA, BASIL & Preparation Time: 10 minutes
INGREDIENTS 4 peaches, halved, stones removed, cut into wedges olive oil cooking spray sea salt flakes and freshly ground black pepper 100g shaved prosciutto slices, torn into pieces ½ cup small basil leaves 250g tub buffalo mozzarella, drained, thickly slice 2 tablespoons balsamic glaze
Cook Time: 15 minutes
Whether you’d like a juicy pea plum, there’s plenty of delicio PROSCIUTTO SALAD snacking this summer.
Makes: 4
METHOD Nectarine 1. Heat a chargrill pan over high heat. Spray peaches with olive oil
and chargrill, in batches for 1-2 minutes each side or until slightly charred and softened (see note). 2. Place peach slices onto a serving platter. Top with prosciutto, basil leaves and cheese. Drizzle with balsamic glaze and serve.
NOTE If your peaches are sticking to the chargrill pan, simply line the base of the pan with non-stick baking paper first. This will still result in lovely chargrill marks.
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Recipe credit: A ustralian Summer Stonefruit facebook.com/AustraliaSummerStonefruit Instagram: @Aussiesummerstonefruit
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Enjoy:
WINNERS PRODUCT OF THE YEAR
CONGRATULATIONS WINNERS THE BEST PRODUCTS OF THE YEAR REVEALED AS VOTED BY THOUSANDS OF AUSTRALIAN CONSUMERS SEE FULL LIST OF WINNER
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>
CLICK HERE
F E AT U R E
SLIM SECRETS CHOC LOVE BITES BY SOPHIE MONK
AUSTRALIAN MADE WINNER
Obsessed with chocolate? With the keto way of eating growing in popularity Slim Secrets partnered with Sophie Monk to deliver delicious, innovative Keto friendly Choc Bites without the added sugar that you will fall in love with. They come in a convenient pouch with bite sized pieces of chocolate that are gluten free, low carb,150 calories or less and 2 of the 3 varieties also contain protein.
AUSTRALIAN MADE WINNERS BX EARTH HAND WASH
AUSTRALIAN MADE WINNER
Australian-made & family-owned, BX Earth Hand Care and Body Washes are made with local plant based ingredients. No nasty chemicals. No SLS, SLES, EDTA or Parabens. Only natural Aussie goodness to protect your skin. Just like you expect. And BX Earth comes in the most gorgeous packs that will bring out the most gorgeous bathrooms. BX Earth. Nothing but pure Australian naturalness. That’s clear from our bottles.
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COBS POP’D CHIPS RANGE From the makers of Australia’s favourite popcorn, comes a new style of chip. Using our unique, super crunch blend of Potato, Rice & Corn, our Pop’d Chips are created using a special method which combines heat & pressure to ‘air pop’ them into deliciously crunchy chips! Air popped and never fried, they have all the crunch and flavour burst of a regular chip, but better for you. Also available in two other delicious flavours Salt of the Sea & Sweet Chilli and Sour Cream.
AUSTRALIAN MADE WINNER
COLES CRACKLING HAM ROAST
SUNSOL PRO-BIOTIC TOASTED MUSELI
Coles Cook at home Australian Sow Stall Free Leg ham, ready to roast and crackle. Note Coles Hams are seasonal.
Sunsol is introducing its first PRO-biotic toasted muesli range boosted with probiotics and fibre to support your digestive health and overall wellness. The muesli is available in two flavourvariants – Almond, Cashew & Chia and Almond & Manuka Honey.
AUSTRALIAN MADE WINNER
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AUSTRALIAN MADE WINNER
SECTION
Serving suggestion
Pack some Tasty into their school lunches
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cooncheeseaus
cooncheeseaustralia PAG E 1 5
DARRELL LEA CHOCOLATE BLOCKS Make your life better with new Darrell Lea chocolate blocks. We’ve taken some of our loved classics, such as RockleaRoad, Peanut Brittle & Batch 37 liquorice (plus more!) and smothered them in smooth chocolate to make them even more delicious. Bite into a Darrell Lea block and you’re guaranteed more crunch, more chunks, more goo, more chew and more yum … All wrapped up in melt-in-your-mouth chocolate that is made using 100% sustainably sourced cocoa – Darrell Lea really is making it better.
GRAVOX CRISPY COATING MIX Add an extra crunch to tonight’s dinner with Gravox Crispy Coating Mixes! A range of complete coating mixes made with crunchy breadcrumbs and seasoned with delicious blends of herbs and spices. Simply coat your meat, seafood or vegetables before cooking for an exciting twist to your family’s favourite meals. Available in three delicious flavours – Chicken Schnitzel, Lamb Cutlets and Crumbed Meatballs – they make a perfect match when paired with Gravox Gravies and Finishing Sauces.
AUSTRALIAN MADE WINNER
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AUSTRALIAN MADE WINNER
RED WINE REFINING AND EXFOLIATING MASK Skin Nutrient Red Wine Refining and Exfoliating Mask is an eco-friendly formula, using exceptional Australian red wine pomace extracts to promote collagen production and help improve and smooth skin texture. The mask works by refreshing the outermost layers of the skin while antioxidant rich nutrients deeply penetrate the skin. Nutritionally boost your skin with exceptional Australian red wine.
AUSTRALIAN MADE WINNER
WITH This summer slide your family and friends into something ‘simply tasty’ - delicious Family Chef pork schnitzels! So easy, yet always so delicious! Simply drop in sliders or rolls with a lashing of your favourite salad or ‘slaw’ and you’re good to go this festive season. AVA I L ABLE NOW AT YOUR LOC A L IN D E PE N D E N T SU PE R M A R KE T
familychef.com.au
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CONSUMER NEWS
STEVIE® AWARD WINNER KURRAJONG KITCHEN LAVOSH KAREN LEBSANFT, CEO AND CO-FOUNDING DIRECTOR OF THE KURRAJONG KITCHEN GROUP, MANUFACTURERS OF AUSTRALIA’S PREMIER FLATBREAD, THE KURRAJONG KITCHEN LAVOSH, HAS RECENTLY BEEN HONOURED WITH THE GOLD LIFETIME ACHIEVEMENT AWARD AT THE STEVIE® AWARDS FOR WOMEN IN BUSINESS IN NEW YORK. The Stevie Awards for Women in Business honour women executives, entrepreneurs, employees and the companies they run – worldwide. Karen was the only Australian finalist, and ultimate winner, in the Lifetime Achievement Award category. Nicknamed the Stevies for the Greek word for “crowned”, the awards were presented to winners on November 15th during a dinner event attended by more than 550 people at the Marriott Marquis Hotel in New York City. “To win this award is such a thrill. It has been years of hard work, determination and commitment that has seen Kurrajong Kitchen reach the success PAG E 1 8
it has back home in Australia. To be recognised for that success means so much to my husband, our family and the wider Kurrajong Kitchen team,” said Lebsanft. “I’ve been very upfront about the challenges 2019 has thrown our way, with rising flour prices as a result of the drought and changes in the political landscape but we remain 100% committed to keeping our business manufacturing and employing onshore for as long as possible,” she concluded.
In 2020 Natures Commonscents is proud to once again ‘turn pink’ in support of the McGrath Foundation and their amazing work in providing breast care nurses to communities across Australia. For the month of January, we will donate 10c from every soap and 25c from everybody wash and moisturising lotion sold to the McGrath Foundation.
Available in Coles, Woolworths, Chemist Discount Centre & Advantage Pharmac ies nationwide. PAG E 1 9 For more information or to shop head to www.naturescommonscents.com.au
CONSUMER NEWS
Australia’s Favourite Breakfast AUSTRALIAN PORK ASKED, AND AUSTRALIA, AS A NATION, YOU TOLD US. WHILST MILLENNIALS HAVE ATTEMPTED TO CREATE A CULT FOLLOWING FOR SMASHED AVO AND BACON, THE AUSSIE CLASSIC OF A BACON AND EGG ROLL STILL REIGNS SUPREME. In a nationwide survey, 45% of Australians declared they enjoyed bacon and egg rolls as opposed to bacon and avo, which came in at only 6%. A bacon jaffle, supposedly made famous by celebrity chef, Colin Fassnidge, received a sad 2% of the vote.
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F E AT U R E
Interestingly, just over three quarters of participants (78%) were surprised to learn that 80% of bacon sold in Australia is made from imported pork. Australian Pork’s Mitch Edwards says now more than ever, people want to know where their food comes from and these results reaffirm there is a job to be done. “Many people are surprised to learn that 80% of bacon sold in Australia is made using imported pork and we want to raise awareness of this to allow people to make more informed decisions. “Aussie bacon meets our high safety standards and celebrates fresh, quality, local ingredients. If I can choose food for my family that has been grown fresh here in Australia, versus something that has been shipped halfway around the world, it’s an easy decision every time,” says Mitch. Another timely announcement was Australia’s best bacon, with Princi Smallgoods from Perth being declared as the best bacon in the nation, beating 140 entries.
Not surprisingly Bacon and eggs is not only Australia’s favourite breakfast but the USA favour Bacon and eggs, incedentley the USA claim to have created the pairing of bacon and eggs back in the early 20’s, prior to that pancakes were their go to breakfast. Bacon and eggs has also seen off the Continental breakfast and English breakfast which is really just sausage, baked beans, toast and an English Breakfast cup of tea. A really great thing about Bacon and eggs is it’s not just one dish, eggs can be cooked several ways, fried, poached, runny, hard, and bacon can be cooed crispy or soft, fat and rind on, or fat and rind off. If you had a different variation each time you ate bacon and eggs you could go months without eating the same dish. Bacon and eggs, or eggs and bacon, how ever you say it or make it, it just tastes great. We have included a few other breakfast ideas that include bacon and eggs, enjoy !
Voted Australia’s favourite Bacon Purely Australian, naturally Italian. Princi’s bacon, made from 100% Australian pork, was the star of the Australian PorkMark Bacon Awards and beat out over 140 entries from across the country to take out Australia’s best bacon award. Princi Smallgoods director, Pino Princi said: “The story of Princi bacon began over five decades ago and our recipe has travelled from Italy to Australia. What really sets our bacon apart though, I believe, is the quality of the pork that we begin with.” Princi Bacon is available Nationwide so if you want to experience what Australia’s best bacon tastes like then look for Princi Bacon in your leading Independent supermarkets.
A resounding 90% of Australia’s surveyed determined breakfast was the best time to enjoy bacon and Princi Director, Pino Princi agrees. “Forget accompaniments or fancy recipes. For me, it’s simply a few rashers hot from the pan enjoyed on a Sunday morning while I read my paper. You just can’t beat that.” Princi is not just know for producing high quality bacon, it has a full range of smallgoods available in supermarkets nationwide.
F E AT U R E
AUS SIE BREAKFAST
ON-THE-GO BREAKFAST MUFFINS Cook Time: 25-30 minutes
INGREDIENTS Cooking oil spray 1 medium zucchini 8 eggs, at room temparature 2 tbs milk 1 medium carrot, coarsely grated 3 green onions (shallots), thinly sliced 1/3 cup frozen peas 1 cup reduced fat grated tasty cheese
Makes: 12
METHOD 1. Take the stress out of a busy morning with these tasty breakfast muffins.
Make a batch on Sunday and freeze in portions of two or three. Thaw overnight in the fridge then simply pop into the microwave and serve with a piece of fresh fruit for a healthy and delicious breakfast anytime, anywhere. 2. Preheat oven to 160°C fan-forced. Spray a 12 hole x 1/3-cup capacity with oil to grease. Grate zucchini. Firmly squeeze zucchini, then wrap in paper towel and squeeze again to remove excess moisture. 3. Whisk eggs and milk in a large bowl. Stir in zucchini, carrot, green onions and frozen peas. Season and stir through cheese. Evenly spoon mixture into muffin pan. Bake for 25-30 minutes or golden and until set. Set aside in the pan for 5 minutes to cool then turn onto a wire rack. Serve hot or cold.
NOTE Reheat two room temperature / thawed muffins at a time on 50% for 1 minute. Microwave power and times may vary so adjust according to your appliance.
F E AT U R E
AUS SIE BREAKFAST
ZUCCHINI FRITTERS WITH PORTABELLA MUSHROOMS & POACHED EGG INGREDIENTS 4 (240g) Portabella Mushrooms, thickly sliced 50g butter 240g truss cherry tomatoes, cut into 4 lengths 1/3 cup olive oil 350g zucchini, grated 100g halloumi cheese, chopped 1 tsp sweet paprika 2 green onions, thinly sliced 6 eggs ½ cup (75g) self raising flour 1/3 cup (75ml) milk
METHOD 1. Heat butter in a large saucepan over medium heat. Once melted,
add mushrooms and cook for 5 minutes or until tender and lightly browned. Remove mushrooms and set aside. 2. Meanwhile, preheat oven to 180°C fan forced. Line a baking tray with baking paper. Place cherry tomatoes on the baking tray and drizzle with 2 tablespoons olive oil. Season with salt and pepper. Cook for 10-12 minutes or until tomatoes are softened. 3. Using hands squeeze zucchini to remove any excess liquid. Combine zucchini, halloumi, paprika and green onion in a medium bowl. Season with salt and pepper. Combine flour, 2 eggs and milk in a separate bowl. Add zucchini mixture and stir gently until combine. 4. Heat one third of the oil in a large frying pan over medium heat. Drop ¼ cups of the fritter mixture into pan and cook, in batches, for 5 minutes each side or until cooked through. 5. Meanwhile, poach remaining 4 eggs in a pan of simmering water for 4-5 minutes or until cooked to your liking. 6. Place zucchini fritters on plate, top with mushrooms, poached egg and cherry tomatoes to serve.
EGG AND AVO INGREDIENTS 1 avocado – nutrient dense and rich in healthy good fats, this is a feel good food 1 boiled egg 1 Tbsp chopped chives Sprinkle of paprika
METHOD 1. Halve avocado and remove the pit. 2. Boil an egg. Cool, peel, and cut the egg in half. 3. Place the egg halves inside the avocado halves. 4. Top with chives and paprika.
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F E AT U R E
Proudly Auss owned for ov
Copha
www.copha.com.au
Fairy Baking Australia
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AUS SIE BREAKFAST
MAPLE-GLAZED BACON AND POACHED EGGS ON BRIOCHE INGREDIENTS 4 eggs, at room temperature 2 tablespoons maple syrup 1 teaspoon Dijon mustard 6 rindless Australian bacon rashers, halved 1/3 cup store-bought hollandaise sauce 4 thick slices brioche bread, toasted 50g baby spinach leaves
METHOD 1. To poach eggs, bring a large deep frying pan of water to the boil over high heat. Break eggs into individual cups or small bowls. 2. When water comes to a rolling boil, turn the heat off and gently pour eggs into water. 3. Cover pan and stand for 8 minutes or until whites are set and yolks still soft. 4. Meanwhile, combine maple syrup and mustard in a small bowl. Heat a large frying pan over medium-high heat. 5. Brush bacon with maple mixture and cook for 3-4 minutes on each side, brushing with remaining maple mixture when turning, until golden and crisp at the edges. 6. Place hollandaise sauce into a small heatproof bowl and microwave on high for 30 seconds or until warmed. 7. Place toasted brioche onto serving plates. Spread each slice with hollandaise sauce, top with spinach leaves, bacon and a poached egg. 8. Season with pepper and salt and serve.
sie made and ver 60 years.
Tablelands Spreads
.tablelandsspreads.com.au
Peerless Foodservice
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CONSUMER NEWS
AUSSIE BREWS
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The craft beer market in Australia is booming, and about time I say. For years the rest of the world has been producing copious varieties of craft beers, many of them arriving on our shores. Australia beer drinkers for a long while seemed content with VB, Swan Draft, West End, but now we are producing craft beer’s that are taking the world by storm, and Aussie beer drinkers cant seem to get enough. Here are a few of our favourite Aussie brews to wet the whistle this Summer. Remember drink responsibly.
Furphy Furphy is a refreshing ale that is Geelong born and brewed from 100% Victorian hops & malt. The first sip is clean and crisp, with a subtle balance of fruit and malt to keep it interesting. The finish is smooth and pleasantly refreshing. It's the best of both worlds, as refreshing as a lager, with the flavour of an ale.
Stone and Wood Pacific Pale Ale- brewed using all Australian barley, wheat and Galaxy hops. Pacific Ale is cloudy and golden with a big fruity aroma and a refreshing finish. https://shop.stoneandwood.com.au/products/pacific-ale
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AUSSIE BREWS
Moondog Old Mate Pale Ale This pale ale has got a real tasty clean maltiness wIth a peachy/ citrusy hoppy twang. The Moondog philosophy is “we will put pretty much put anything into beer if we think it tastes good’ so strap yourself in and get ready to try something new and a bit different.
Bootleg Booch Bootleg Booch is an authentic and crafted alcoholic kombucha, which is low in sugar, preservativefree and Certified Organic. Inspired by ancient recipes and small batch brewed using only the best organic ingredients, Bootleg Booch is double fermented to produce a clean, crisp finish in three delicious flavours: Passionfruit, Pink Apple and Ginger & Turmeric. Available now in 330ml bottles, 4-packs and cartons.
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F E AT U R E
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AUSSIE BREWS
Bentspoke Craft beer BENTSPOKE CRANKSHAFT CRANKING IPA Crankshaft is BentSpoke’s flagship beer and was voted Australia’s #1 IPA in GABS Hottest 100 craft beer poll for 2017 and 2018. Similar to a West Coast IPA, it has a floral nose with notes of citrus and pine. Medium bodied with a nice punch of hops and a solid malt finish. BENTSPOKE BARLEY GRIFFIN CANBERRA PALE ALE Mild cloudy Australian Pale Ale. Soft fruit aromas and light biscuity malt give a nice light mouth feel. Barley Griffin won the Championship Trophy for Smallpack Ale at the International Brewing awards and was voted #11 in the 2018 GABS Hottest 100 craft beer countdown.
James Squires JACK OF SPADES Has a more delicate complexity than a regular stout. Roasted barley and long maturation deliver a dark porter with rich black colour, hints of malt chocolate and roasted coffee, and a light creamy finish. ONE FIFTY LASHES PALE ALE A clean-finishing, Australianstyle cloudy pale ale for cracking refreshment. Malted wheat adds to its refreshing character and a concoction of hops creates fruity aromas with hints of passionfruit, grapefruit & citrus. THE CHANCER GOLDEN ALE Noted for its distinctive golden colour, The Chancer is brewed using toasted grains of wheat and barley with Amarillo hops for a tropical fruit aroma. Restrained bitterness with mild carbonation and a dry finish make it the ideal thirst-slaking beer. PAG E 3 2
Celebrating
21 YeArs YEARS Sprinkler
Waters a LARGE area up to 15 metre diameter. Average flow rate of 10 LPM. Removable filter for dam or river water use. Able to run multiple sprinklers from the same tap. PRESSURE P.S.I
5
10
15
20
25
30
40
APPROX DIAMETER IN METRES
6.2
12
13.8
14.5
14.8
15
16
USAGE L.P.M
4.1
6
7.3
9.1
10
10.7
13
Sprinkler
Waters a SMALL area up to 8 metre diameter. Average flow rate of 4 LPM. Purpose shaped base for roof cooling. Removable filter for dam or river water use. Able to run multiple sprinklers from the same tap. SIZE OF DISC USED
1.25MM DISC
1.5MM DISC
1.75MM DISC
2.0MM DISC
WITHOUT DISC
WATERING DIAMETER
1.5M TO 3.0M
2.5M TO 4.0M
3.5M TO 5.0M
4.5M TO 6.0M
EFFECTIVE UP TO 8M
APPROX. LITRES/MIN
2.5
3.0
3.5
4.5
6.5
Available from AGnVET, AIRR, Bunnings, CRT, Dahlsens, Elders, Home Hardware, Landmark, Mitre 10, Plants Plus, Pursehouse Rural, Thrifty Link, Total Eden, True Value and Tuckers. Or ask your local Hardware or Rural Retail Store.
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AUSSIE BREWS
XXXX
Lazy Yak
XXXX Has brought back Mr Fourex in cricket whites to celebrate the Australian Summer of cricket. The XXXX Gold cricket can is a limited edition release so get in quick.
The flavour of citrus and light passionfruit comes from the Citra and Nelson Sauvin Hops The use of the Yakima Valley Hop early gives the easy drinking nature of this luscious beer that is balanced by the light bitterness and full sweet malt flavour.
Balter With lots of wonderfully intense flavours in the beer world right now, Balter lager offers an oasis of something simple in the best sense of the word. Great as a palate cleanser, a sessionable option, or a faithful flavour you can rely on.
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Fat Yak Distinctive Golden colour, hop driven, fruity and herbaceous aromas, giving characteristic melon and grassy notes, followed by a lingering smooth hop finish.
Little Creatures ORIGINAL PILS Taking its cues from the north of Germany, our Pilsner features a decent dose of hops whilst remaining light, refreshing and very drinkable. PALE ALE With whole hop flowers in the Pale Ale, which gives it a pretty serious citrus and stone fruit flavour, balanced with specialty malts and a decent hit of bitterness.
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CONSUMER NEWS
BACK TO SCHOOL WITH A HEALTHY LUNCHBOX NUTRITION AUSTRALIA AIMS TO INSPIRE PARENTS AND CARERS ACROSS AUSTRALIA TO CREATE HEALTHY LUNCHBOXES THEIR CHILDREN WILL ENJOY. »
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NUTRITION AUSTRALIA’S 3 TOP TIPS FOR LUNCHBOXES IN 2020 BALANCE THE BOX To get the balance right, think food from each of the five food groups. Here are some great ideas to get started: • G RAIN FOODS: wholegrain crackers, all types of bread, pasta, rice. • FRUIT: fresh whole fruits or cut up and placed in a container, tinned or dried fruit. • VEGETABLES: Cherry tomatoes, capsicum strips, snow peas, baby corn spears, salads in sandwiches, wraps or on their own. • Dairy: UHT plain milk poppers, cheese sticks, or a tub of yogurt. • Meat and alternatives: cold cuts of lean meat or shredded chicken. Tinned tuna, salmon or sardines. Boiled eggs, baked beans, hummus.
CONSUMER NEWS
GET THE KIDS INVOLVED Kids are more interested in eating food they have been involved in deciding or creating themselves. Children as young as preschool age can help pack their own lunchbox and select from a range of healthy choices on offer. Let them choose their own fruit when shopping. Be sure to guide them to the healthier sections of the supermarket when making decisions for the lunchbox. Older children can help prepare lunch dishes for the week ahead - great weekend activity. Choose from snacks that keep well in an airtight container such as pita crisps, apricot bites; or muesli slice. Recipes that can be stored in the freezer include mini muffins, savory scrolls, mini meatballs or chicken nuggets. For these recipes and more visit: www.healthylunchboxweek.org REDUCE YOUR WASTE Try to choose foods that create less waste and minimize use of single use plastics. Using reusable containers, drink bottles or lunchboxes will limit litter on the playground and prevent waste going to landfill. Look for reusable lunchboxes and snack containers specifically designed to keep food fresh throughout the school day. • W hen packing cut up fruits or vegetable instead of packaging them in a single use plastic bag try using an air-tight container. • Place sandwiches in their own sandwich box – not only does it help to keep them fresh but prevents squished sandwiches.
WANT TO LEARN MORE? Nutrition Australia have developed a Healthy Lunchbox Week website designed as a hub for lunchbox tips, recipes, factsheets and inspiration. Visit www.healthylunchboxweek.org During Healthy Lunchbox Week, Nutrition Australia will be sharing Healthy Lunchbox week posts on our Facebook, Twitter and Instagram accounts. Follow and like our page to see what exciting things we get up to. Facebook: @NutritionAustralia Twitter: @NutritionAust Instagram: @NutritionAustralia #healthylunchboxweek
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RECIPES
Entertaining over summer made easy with these tasty meal ideas!
Recipes Aussie Prawn & Snag Skewers with Green & Gold Dipping Sauces Papaw, Prawn & Fennel Salad Jalapeno Prawns & Ranch Dressing Pork & Apple Sausage Rolls Sticky Raspberry Pork Ribs Sweet Potato Crisps with Chilli Coconut Salt The Ultimate Avocado Entertaining Platter Cheese & Bacon Pull Apart Loaf Chocolate & Peanut Butter Mousse Cake Violet Crumble Nuggets Double Choc Biscuits
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AUSSIE PRAWN AND SNAG SKEWERS WITH GREEN AND Prep Time: 20 minutes
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Cook Time: 10 minutes
Serves: 4
RECIPES
GOLD DIPPING SAUCES INGREDIENTS 24 large, peeled green Australian prawns, deveined, tails intact 3 chorizo, sliced Olive oil, for drizzling Micro coriander, to serve Grilled lemon halves, to serve
Mango dipping sauce 200 g coarsely chopped mango 50 ml lime juice (1 lime) 1 tablespoon olive oil Coriander-Lime dipping sauce 125 ml (1/2 cup) olive oil 1/3 cup coarsely chopped coriander Âź cup coarsely chopped flat-leaf parsley 2 tablespoons red wine vinegar Juice of 1 lime, or to taste 1 long green chilli, coarsely chopped 1 garlic clove, coarsely chopped
METHOD For mango dipping sauce, process ingredients in a food processor to combine and season to taste. For coriander-lime dipping sauce, process ingredients in food processor to combine and season to taste. Preheat a barbecue to medium-high. Season prawns to taste and thread three prawns onto each skewer, alternating with a slice of chorizo, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes). Serve hot with green and gold dipping sauces, grilled lemon wedges and micro coriander. How to Video: https://youtu.be/XOQHA31Pk5g
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PAPAW, PRAWN AND FENNEL SALAD
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RECIPES
Prep Time: 10 minutes
Cook Time: 5 minutes
Serves: 2
INGREDIENTS 1 fresh papaw 1 bulb fennel 12 large green prawns, peeled 1 tsp cumin 2 tbsp olive oil, plus 2 tsp extra for prawns 2 tsp grain mustard 1 tbsp lemon juice 4 tsp honey Salt & pepper
METHOD 1. Peel, deseed and slice papaw. Thinly slice the fennel, reserving fronds for garnish. 2. Toss prawns with cumin, 2 tsp olive oil, and a pinch of salt and pepper. On the bbq or in a large skillet over medium-high heat, cook the prawns for 2 minutes, then turn and cook for a further 1 – 2 minutes until opaque and cooked through. 3. Whisk together mustard, lemon juice, honey and remaining olive oil to make a dressing. Season with salt and pepper to taste. 4. Arrange fennel, papaw and warm prawns on a serving platter. Drizzle with dressing and serve immediately.
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JALAPENO PRAWNS AND RANCH DRESSING
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RECIPES
Prep Time: 5 minutes
INGREDIENTS 1 cup sour cream 4 tablespoons chopped coriander 1 jalapeno deseeded and chopped 1 tablespoon finely grated lime zest 1 tablespoon lime juice 1 teaspoon sea salt 1 teaspoon garlic powder
METHOD 1. Place the sour
cream, coriander, jalapeĂąo, lime zest and juice, salt and garlic powder in the bowl of a small food processor and process until combined. 2. Serve with fresh cooked prawns
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PORK AND APPLE SAUSAGE ROLLS
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RECIPES
Prep Time: 30 minutes
Cook Time: 55 minutes
Serves: 24
INGREDIENTS 6 sheets frozen puff pastry, partially thawed 1 egg, lightly beaten 1 tbs black sesame or poppy seeds Tomato or barbecue sauce, to serve
Filling 1 tbs olive oil 2 brown onions, peeled, coarsely grated 8 slices thick white bread, crusts removed ¼ cup milk 2 large Granny Smith apples, peeled, cored, coarsely grated 500g sausage mince 500g pork mince ½ cup flat leaf parsley leaves, finely chopped 1 egg, lightly beaten
METHOD 1. Preheat oven to 200°C fan forced. Lightly grease two large oven trays, 2. To make filling, heat oil in a medium frying pan over a medium-low heat.
Add onions. Cook, stirring occasionally, for 5 minutes or until onion is soft. Set aside to cool 5 minutes. 3. Meanwhile, tear the bread into small pieces. Place in a large bowl. Pour over milk. Stand 5 minutes. Squeeze and discard excess milk from the bread. Return bread to the bowl. 4. Squeeze and discard the excess moisture from apple. Add apples to the bread and onion, mince, parsley and egg. Season. Use your hands to mix well. 5. Place pastry sheets on a clean surface. Cut in half crossways. Spoon a heaped ½ cup of filling down the long side of each piece of pastry. Roll up to enclose. Brush tops with egg. Sprinkle with seeds. Cut each roll in half crossways. 6. Place on oven trays, allowing room between each. Bake 50 minutes. Serve with sauce.
TIP • Squeezing out excess moisture from apple will ensure the pastry is crisp. • Partially thawed pastry is much easier to work with than fully thawed pastry. Remove 1 piece at a time from the freezer and stand for 3-5 minutes (depending on temperature of the day) on the bench before cutting and rolling. • Sausage rolls can be frozen at the end step 4 or after cooking. Freeze in an airtight container for up to two months. Reheat from frozen in a 180°C oven. • Unable to get good quality pork mince, you can use all sausage mince if you like.
Australia day – Serve cooked sausage rolls in a long bread roll with chilli onion jam.
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STICKY RASPBERRY PORK RIBS
Recipe courtesy Driscolls PAG E 5 0
RECIPES
Raspberry Slaw 100g (2 cups) finely shredded red cabbage 100g (2 cups) finely shredded Wombok (Asian cabbage) 1 medium carrot, peeled & julienned 50g snow peas, thinly sliced lengthways 2 spring onions, finely sliced 1 large handful coriander leaves 1 large handful Vietnamese mint leaves 1 large handful Thai basil leaves
INGREDIENTS 1.25kg (approx 2 racks) pork ribs, rind removed 1 large handful coriander leaves, to garnish lime wedges, to serve
Marinade 2 x 125g punnets Driscoll's raspberries 1/ 2 cup (125ml) hoisin sauce 1/ 3 cup (80ml) rice wine vinegar 1/ 3 cup (75g) firmly packed brown sugar 1/ 4 cup (60ml) soy sauce 2 eschallots 1/ 2 long red chilli 2 cloves garlic 3cm knob ginger, peeled 1 teaspoon Chinese five spice powder
Dressing 1/ 4 cup (60ml) retained raspberry marinade 3 teaspoons rice wine vinegar 3 teaspoons soy sauce 2 teaspoons sesame oil 1/ 2 teaspoon brown sugar 125g punnet Driscoll’s raspberries
METHOD 1. To prepare marinade, place all of the ingredients in a food processor or blender and
blend until smooth. Strain through a fine mesh sieve into medium bowl. Set aside 1/ 4 cup (60ml) for the dressing. 2. Cut rib racks between the bones into individual ribs. Place ribs and marinade in a large zip lock bag. Seal and shake to coat. Lay bag on a baking tray and refrigerate overnight. 3. Preheat oven to 160°C. Line a large baking tray with two sheets of slightly overlapping foil which comes approximately 5cm up the sides. Line with a sheet of baking paper. 4. Remove ribs from bag, retaining excess marinade, place on prepared tray. Add 1/ 3 cup (80ml) of water. Cover ribs with a sheet of baking paper. Cover tray with foil folding and pinching tightly around the edge to seal. Cook in the oven for 1 hour, or until tender. 5. Meanwhile to prepare raspberry slaw, combine all of the ingredients in a large bowl. Set aside. 6. To prepare dressing, combine all of the ingredients except raspberries in a small bowl and stir to combine. Add raspberries and set aside to marinate. 7. Increase oven temperature to 200°C. Line a large baking tray with baking paper and place a wire rack on top. 8. Place the reserved marinade in a small bowl. Stir in 2 tablespoons of the rib cooking juices, to make a glaze. 9. Arrange ribs on the rack. Brush half of the glaze over ribs. Bake for 5 minutes. Brush with the remaining glaze and bake for a further 5 minutes, or until caramelised. 10. Pour dressing over slaw and toss to combine. 11. Serve ribs with raspberry slaw, lime wedges and coriander.
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SWEET POTATO CRISPS WITH CHILLI COCONUT SALT
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RECIPES
Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 4 as side dish
INGREDIENTS 3 sweet potato, skin on, scrubbed (you can use orange, purple or white) light olive oil or vegetable oil, for frying
Chilli coconut salt ¼ cup shredded coconut 2 tsp sea salt flakes 1 tsp brown sugar 1 tsp chilli flakes 1 tbs thyme leaves
METHOD 1. For the chilli coconut salt; Scatter coconut
into a small non-stick frying pan. Place over medium heat. Cook shaking pan for 3 minutes or until lightly toasted. Remove to plate to cool. Transfer coconut to a small food processor, add remaining ingredients and process until well combined. 2. Using a mandolin, thinly slice the sweet potato into rounds. Pat surface dry with paper towel. 3. Half fill a medium saucepan or wok with oil and heat over medium heat until hot. Cook the sweet potato in batches, for 2-3 minutes until light golden. Use a slotted spoon to remove to a wire rack sitting over a baking tray. 4. Sprinkle crisps with a little salt as they come from the oil. Repeat until all sweet potato crisps are cooked, reheating the oil between batches as needed.
TIPS • Crisps will keep 3 days in an airtight jar. if they go a little soft just spread onto a baking tray and heat in 200°C fan forced oven for 3-5 minutes (on cooling they will become crisp again) • No Mandolin, peel sweet potatoes into long strips using a potato peeler. • When cooking the crisps, a sign they are cooked is when the oil stops bubbling.
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WHEN YOU AVO YOUR MATES OVER - THE ULTIMATE AV
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RECIPES
VOCADO ENTERTAINING PLATTER This platter with the ultimate creamy avocado dip paired with crispy homemade pita chips is sure to impress your friends. Plus, you’ll all benefit from the nutritional goodness of avocados, Greek yoghurt and tomatoes. Prep Time: 10 minutes Cook Time: 5 minutes Serves: 6-8 (as a starter)
INGREDIENTS 4 avocados – to choose a perfectly ripe avocado, simply give the top a gentle press. If it gives slightly, it’s ready to eat 1/2 cup full-fat plain Greek yoghurt 1 Tbsp lemon, juiced 2 cloves garlic, minced 3 Lebanese breads (large) 1 Tbsp extra virgin olive oil 250g cherry tomatoes, quartered 1/4 cup pine nuts 1/2 cup mint leaves
METHOD 1. Preheat oven to 200c. Split Lebanese breads
into single layer, place on a lined baking tray. Drizzle with oil and add a pinch of salt. Place pine nuts in the corner of the tray to toast. Bake for 5 minutes or until bread is crispy. Break into bite-size pieces once cool. 2. Meanwhile, process avocados, yoghurt, lemon juice, garlic and 1/8 tsp salt in a blender or mortar and pestle. 3. To serve, spread avocado dip on a platter. Add cherry tomatoes, mint, pine nuts and pita chips.
NOTES Use gluten-free Lebanese bread or gluten-free crackers to make this recipe gluten-free. Use coconut yoghurt instead of Greek yoghurt to make this recipe dairy-free. Swap pine nuts for pumpkin seeds for a more affordable option. This creamy avocado dip is also ideal for meal prep as it stays fresh (and bright green!) in the fridge thanks for the lemon juice.
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CHEESE AND BACON PULL APART LOAF
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RECIPES
Prep Time: 20 minutes
Cook Time: 40 minutes
Serves: 8 (Makes 1 loaf)
This easy to prepare cheese and bacon pull-apart loaf is perfect to share at a picnic or ideal for easy entertaining.
INGREDIENTS 150g (6 rashers) rindless streaky bacon, chopped 450g (3 cups) self-raising flour 90g cold Fairy Cooking Margarine, chopped into 1 cm pieces 125g (1 ¼ cups) grated mozzarella 150g (1 ¼ cups) grated vintage cheddar 2 eggs 180ml (¾ cups) milk ½ cup fresh parsley, chopped
METHOD 1. Preheat oven to 180C (fan forced). Grease and
line the base of a 20cm round tin with baking paper. Grease the sides of the tin. 2. Cook the bacon in a small frying pan over high heat for 2-3 minutes or until golden brown. 3. Put the flour in a large bowl. Add the Fairy Cooking Margarine and use your fingers to rub the margarine into the flour until sandy. Add 1 cup of the mozzarella, 1 cup of the cheddar and the bacon. Use a butter knife to combine. 4. Beat the eggs and milk together. Add to the flour mixture and use a butter knife to stir together to form a dough. Turn out onto a floured kitchen bench and gently knead together. Divide into 8 balls. 5. Put the remaining mozzarella, remaining cheddar and parsley in a small bowl and mix to combine. Roll each of the balls of dough into the cheese mixture. Place into the prepared tin. 6. Bake for 35 minutes, or until the bread is golden brown and cooked.
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CHOCOLATE AND PEANUT BUTTER MOUSSE CAKE
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RECIPES
Prep Time: 40 mins (plus 3 hours chilling time)
Cook Time: 10 minutes
Serves: 12
INGREDIENTS
METHOD
Chocolate Crackle Base 90g Copha, chopped 90g dark chocolate, chopped 3/4 cup icing sugar mixture, sifted 1/2 cup cocoa 2 1/2 cups Kellogg's Rice Bubbles 1/2 cup desiccated coconut
Chocolate Crackle Base 1. Combine the Copha and chocolate in a bowl over a saucepan of gently simmering water, stir until melted or melt in the microwave on high until melted. Remove from heat. 2. Combine the icing sugar, cocoa, rice bubbles and coconut in a bowl, add the melted Copha mixture and mix to combine. Spoon into the base of a greased and based-lined 22cm spring-form pan. Chill until firm.
White & Dark cheesecake fillings 500g cream cheese, softened 1/2 cup caster sugar 2 teaspoons gelatine dissolved in 1/4 cup boiling water 125g dark chocolate melts, melted and cooled slightly 125g white chocolate melts, melted and cooled 1/4 cup smooth peanut butter 300ml thickened cream, whipped 4 egg whites, beaten to soft peaks 2 tablespoons caster sugar, extra Peanut Brittle 1 cup sugar ½ cup water 2/3 cup roasted unsalted peanuts
White & Dark cheesecake fillings 1. Beat the cream cheese and sugar in the bowl of an electric mixer until smooth. Stir in the gelatine then divide the mixture evenly between 2 bowls. Add the melted dark chocolate to one bowl and stir well. Add the melted white chocolate and peanut butter to the other bowl and mix well. Fold half the whipped cream into each mixture. 2. Beat the egg whites until stiff peaks, then add the extra sugar and beat until dissolved. Fold half the beaten egg whites into each of the chocolate mixtures. 3. Spread the dark chocolate mixture over the prepared chocolate crackle base then spoon and spread the white chocolate peanut butter mixture over the top. Chill for 3 hours or until set. Peanut Brittle 1. Combine the sugar and water in a saucepan over medium heat, stirring until the sugar dissolves. Bring to the boil and cook without stirring until a pale golden colour. Pour the hot toffee onto a baking paper-lined tray and scatter with peanuts. Set aside to cool and harden. Break the toffee into shards and use to decorate the cheesecake before serving.
TIP • Allow the cheesecake to sit at room temp for 30 minutes prior to serving as this makes it easier to cut. • For a simpler topping use chocolate shaving made with a vegetable peeler.
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VIOLET CRUMBLE NUGGETS DOUBLE CHOC BISCUITS
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RECIPES
INGREDIENTS 125g butter, softened 1/2 cup caster sugar 1/2 cup dark brown sugar 1 large egg 1 1/2 cup plain flour 1 tsp baking powder 1/4 cup cocoa powder 100g Violet Crumble Nuggets, roughly chopped 30g chocolate chips
METHOD 1. Preheat oven to 180°C. Line 2
baking trays with baking paper.
2. In a large bowl beat the butter
and sugar using an electric mixer until pale and creamy. 3. Add the egg and beat until well combined. Add the flour and cocoa powder. Stir until combined. Add Violet Crumble Nuggets and chocolate chips and stir to combine. 4. Roll tablespoons of mixture into balls and arrange on the lined trays, allowing room for spreading. Bake, swapping trays over halfway through cooking, for 10-15 mins or until golden brown. Set aside on the trays to cool.
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CONSUMER NEWS
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BE MY VALENTINE STRAWBERRIES - THE FRUIT OF LOVE
I wonder if strawberries are called the fruit of love because of their heart shape, deep red colour or sweet taste. Who cares, strawberries are simply delicious and one of the most versatile fruits you can get. This Valentine’s day get yourself a punnet of delicious strawberries and cook up a love storm, or put them in the fridge for a night of TV on the couch with chocolate dipping sauce, perhaps a strawberry and champagne cocktail to add to the occasion. In Victoria the Strawberry season is in full swing and all the strawberry growers invite the public to pick their own strawberries, this could be a great romantic way to spend Valentine’s Day. In you live in Victoria check out the PYO Strawberries map at vicstrawberry.com.au to find a grower near you. Other states like QLD have a similar options but the distances you need to travel will be greater. Once you’ve picked or bought your strawberries, don’t let them go to waste – make sure you store them in your refrigerator between 2C and 5C, and only buy as you need to ensure your berries are at their freshest. You can also have plenty of fun with strawberries by making strawberry love hearts or roses.
STRAWBERRY HEARTS Simply hold a full strawberry by its pointy end and cut a V shape into the top, remove the V and then cut the strawberry in half, you should then half two perfect love hearts. »
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CONSUMER NEWS
STRAWBERRY ROSE Stick a fork or skewer into the top (big bit) of the strawberry, then cut a fine slice onto the 4 slides of the strawberry top, (fat bit, and yes I know its round but you know what I mean) leave a little gap between each of these first cuts. Slightly bend the cut segments out, gently as you don’t want them to break. Then make four smaller cuts in the middle of the strawberry in the above the gaps you left from the first cut. Again bend these cuts back slightly. Again leave a little gap between cuts. Finally make some small cuts at the bottom of the strawberry, again in above the gaps from the previous cuts, peel back and you should have a strawberry that looks something like a rose. Practice may be required to get perfect looking shapes.
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AUSSIE PETS
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
TRAVELLING WITH PETS SOMETIMES YOU NEED TO TAKE YOUR PET WITH YOU ON A TRIP OR JUST TRANSPORT THEM FROM ONE PLACE TO ANOTHER, HERE ARE SOME NEED TO KNOW BEFORE I GO TIPS. »
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AUSSIE PETS
CAR TRAVEL You need to know how your pets is going to react when in the car, most will be fine and actually enjoy it but some will hate it and need to be put in a cage or restrained. The last thing you need when you are driving down the road is the cat jumping on your head in a frantic effort to escape, or the dog weeing from fear, nervousness or excitement.
RESTRAINT It’s important to have some kind of restraint for your pet in case of an accident or sudden braking. This is not only a safety precaution for the pet but also for the occupants. Pets are light and will get propelled into the closest object, seat, passenger, or driver.
VENTILATION If your pets is in the back part of the car it may
Also if you will be travelling with people unfamiliar with the dog make sure a few meet and greets are done before you go.
be struggling to get adequate ventilation. You may be driving window down, arm out quite comfortable but that does not mean the back of the car is getting fresh, cool air, especially if pets are behind seats or travel luggage. Ventillation is essential for pet travel along with cool in car temperatures.
SCHEDULE MORE STOPS
WATER
A test run is best, before you leave, take your pet for a few drives, see how they react and then plan for their travel.
If caged the pet will need to stretch often, probably once an hour for a good ten minutes.
MEDICATION
Offer your pet water often, take a small bowl and every now and then offer them a drink. Pets will dehydrate much faster in a car.
If your pets is excitable or struggles being caged you can speak to your vet about some relaxing medications for the trip.
PETS AND PLANES Most pets can travel on a plane, only service animals can ride in the plane in Australia, other will ride comfortably in the cargo area. Not all flights carry pets, so if you need to be somewhere on a particular date, check early to see if your preferred flight is carrying pets. Most Australian airlines have similar travel guidelines. Pets must be over 8 weeks old. Some dog breed can only travel limited hours. Some dog breeds can’t fly at all. Check with your airline to see exactly what restrictions may apply and what you need to bring. Remember preparation is the key to a great travel experience.
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F E AT U R E
LYCHEE, add something different this Summer FRESH AUSTRALIAN LYCHEES HAVE HIT SUPERMARKET SHELVES JUST IN TIME FOR SUMMER. There will be an abundant supply of great quality lychees in stores in the coming weeks, despite our Aussie growers facing extreme weather challenges including bushfires and drought. Lychee grower Jill Houser says, “Australia is lucky enough to have the longest lychee season in the world, so lychee lovers can expect to see the fruit from now until mid-March. “They not only taste great but are good for you too. They are rich in vitamin C, have high levels of antioxidants and a high-water content, making them a hydrating
and refreshing snack that’s perfect for summer,” said Houser. Recipe developer and stylist Megann Evans, says tropical lychees can turn simple dishes into something impressive, making them an entertainer’s best friend. “Fresh Aussie lychees are juicy, have a distinctly sweet flavour and a floral aroma unlike any other fruit.” “They are versatile, working well in both sweet and savoury dishes, ideal for cocktails and are the perfect ingredient to spice up festive season leftovers, such as a turkey salad,” says Evans. PAG E 7 1
LY C H E E
LOVE YOUR LYCHEES LOVE YOUR LYCHEES
This Summer This Summer
Australian lychees are an everyday indulgence that can turn simple dishes into something impressive. They’re perfect for summer entertaining or as a delicious refreshing snack. HOW TO CHOOSE
WHAT IS A LYCHEE?
• Subtropical, heart-shaped fruit, similar in size to a grape • Red or pink bumpy skin, that’s easily peeled to enjoy juicy white flesh • Distinctly sweet flavour and floral aroma unlike any other fruit • Available from mid-October to mid-March, most abundant in December and January.
HOW TO EAT A LYCHEE
1. Dig your fingernail into the skin to break the outer shell 2. Peel the skin away, similar to how you’d peel an egg 3. Enjoy!
KEEP COOL
• Store in a container in the fridge • When unrefrigerated they can lose some of their vibrancy but don’t worry, they’ll still be sweet and juicy on the inside.
PAIR WITH
• Cheese or fruit platters • Curry, stir fry or salad • Mint, ginger, lime, chilli, chocolate, vanilla, coconut, citrus, mango, kiwi.
Go for pink or red fruit that feels firm and springy to touch. Lychees don’t continue to ripen once picked – you can enjoy as soon as you buy.
EXTRA LYCHEES?
Freeze extra lychees for up to six months – either just the flesh or in their shells. They are the perfect ice cube in your next cocktail or spritzer.
DELICIOUSLY HEALTHY
Rich in immune-boosting vitamin C, packed with antioxidants and hydrating.
GROWING REGIONS
Fresh Aussie lychees are grown in subtropical areas, mainly in Queensland but also in northern New South Wales.
Fun Fact
It takes around seven years to grow a lychee. In a good season, one tree can produce up to 60kg!
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AussieLychees
aussielychees #lycheelover #aussielychees #lovefromlychees
LYCHEE DUCK SALAD Preparation Time: 20 minutes
Cook Time: 20 minutes
Makes: 4
INGREDIENTS
METHOD
Duck 2 red witlof or red radicchio lettuces 4 baby beetroot, cut into small wedges 1 red onion, finely sliced 1 orange 4 lychees, split, peeled and seeded 3 red radishes, finely sliced baby herbs
Preheat the oven to 200 0C. Half the radicchio, rinse and dry. Clean the radishes and finely slice. Peel, halve and pit the lychees. With a knife, peel and segment the orange. Set all these ingredients aside. Duck Clean and dry duck breasts thoroughly with a paper towel, dry skin to ensure it becomes crispy while cooking. Using a sharp knife, score the skin of the duck breast. Season the duck with salt & pepper. Place the breast, skin side down, on a cold non-stick pan and bring to a medium heat. With tongs pressing down on the breast, cook for 5 minutes, flip, then place the whole pan (alternatively place onto a baking tray) in the oven for a remaining 3 minutes. Remove from the oven, set aside and cover with foil allowing it to rest for at least 5-10 minutes before cutting into thin slices diagonally. Pour the duck fat from the pan and sautĂŠ the beetroot and onion together over a medium heat for about 6 minutes, until the onion and beetroot are soft. They will go a gorgeous pink/red colour. Season & set aside.
Dressing 1/4 cup white wine vinegar 1/3 cup olive oil 1 tbs lemon juice 1 tbs seeded mustard salt & pepper to taste
Dressing Whisk the vinegar, lemon, mustard, sugar, salt and pepper together in a small bowl. Whisking constantly, add the oil in a slow, steady stream and continue whisking until slightly thickened. Keeps in a sealed jar in the fridge for up to 2 weeks. Assembly Layer the salad, beetroot and onion, top with the duck and lychees and sprinkle with micro herbs.
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