ISSUE 39 |
Make every day Australia Day
WINTER 2020
MIGUEL’S MUSHROOM MAKEOVER - pg 18
MIGUEL’S MUSHROOM SWEET POTATO GNOCCHI WITH BURNT BUTTER SAUCE - pg 52
NEW VISION FOR VEG - pg 40
8
RECIPES TO KEEP YOU HEALTHY DURING COLD WINTER DAYS - pg 51
HEALTHLY EATING WHEN WORKING FROM HOME - pg 24
Winter
recipes
WORLD ENVIRONMENT DAY
- pg 70
HEALTHY EATING WHEN WORKING FROM HOME
more info pg 24
CONTENTS
BOOST IMMUNITY
5 NEW PRODUCTS 16 IN SEASON
THIS WINTER WITH
18 MIGUEL'S MUSHROOM MAKEOVER
HEALTHY FRESH PAPAYA
24 HEALTHY EATING AT HOME DURING CORONA VIRUS 34 BOOST IMMUNITY THIS WINTER WITH HEALTHY FRESH PAPAYA 40 THE FRUIT & VEGETABLE CONSORTIUM
more info pg 34
51 RECIPES 70 TIME FOR NATURE WORLD ENVIRONMENT DAY 77 AUSSIE PETS 82 AUSSIE GROWN KANZI® APPLES
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/
WORLD ENVIRONMENT DAY
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 03 9904 9001 paulg@cwgmedia.net 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.
more info pg 70
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WHAT ’S N EW O N YO U R S U P E R M ARK E T SHELF ?
Pr
Breakfast Bakes NEW From Uncle Tobys Uncle Tobys new Breakfast Bakes are high in fibre, are a source of protein and are a great source of whole grain too. Breakfast on-the-go with a 4.5 star health rating! Berry Harvest, get their fruity flavour from juicy blueberries and strawberries pieces & Uncle Tobys Honey and Roasted Almond Breakfast Bakes have a nutty almond flavour with a hint of honey.
KitKat Nestlé’s iconic chocolate bar KitKat has unveiled two new flavours to the Australian market, Gooey Caramel and Mint Cookie Fudge. The Gooey Caramel bar features “a lustrous layer of gooey caramel” on the wafer that is covered with milk chocolate. While the Mint Cookie Fudge includes crisp wafer fingers topped with mint fudge and cookie pieces, and wrapped in milk chocolate. Kit Kat, made here in Australia
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The Good Harvest Doing Good Introducing The Good Harvest Co., a range of Flour and Pasta products crafted with a mission to GIVE BACK and DO GOOD. Working closely with farmers and growers who pride themselves on their responsible approach to farming, The Good Harvest Co. crafts quality pantry staples using 100% responsibly farmed Australian wheat. The Good Harvest Co. is proud to partner with Rural Aid, with 10c from every pack of The Good Harvest Co. flour and pasta sold donated to Rural Aid to support much needed rural community initiatives aimed at supporting farmers and rural communities through natural disasters such as drought, bushfire and floods.
Nutri-Grain limited-edition flavour Kellogg’s Nutri-Grain has unveiled the new Gold Honey Crunch for a limited time. It contains golden honey, corn, oats and wheat. “For decades Aussies of all ages have loved Nutri-Grain as part of their breakfast. With Nutri-Grain being such an iconic brand, we wanted to give the fans something new, with a delicious flavour that would not leave them disappointed. Just like the original, Limited Edition Nutri-Grain Gold Honey Crunch delivers the unstoppable crunch and taste people know and love, while still having more than 20% protein,” Dan Bitti, Nutri-Grain portfolio manager, said. The new Nutri-Grain Gold Honey Crunch 1.2kg value pack features BMX World Champion and brand ambassador Caroline Buchanan on the packaging.
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Allen’s classic lollies makes a comeback Aussie confectionery giant Allen’s has brought back the classic Spearmint Leaves lollipop, in response to consumer demand. “The team at Allen’s is excited to bring back this minty-fresh lolly which was first made in the 1960s. The sweet treat was a fan favourite at our pop-up store a few years ago, so we wanted to continue making Aussies smile by bringing Spearmint Leaves back on to shelves,” Nestlé head of marketing confectionery Joyce Tan said.
Hardys bold new look Hardys has rolled out a rebrand and consumer campaign titled ‘Certainty’. The company revealed refreshed wine packaging which is available in liquor stores now. The refreshed Hardys wine bottling has a consistent look and feel, premium label aesthetics, with the iconic black and gold Hardys logo and a crest, all designed to provide a family feel across the extensive Hardy’s range.
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Bickfords Sugar Free Cordial Bickford’s Sugar Free Cordial is a first within the cordial market, providing consumers with an option to drink cordial, with absolutely no sugar at all. It maintains the Bickford’s tradition of delivering a quality product, with exceptional flavour, with a blend of natural sweeteners; Stevia and Erythritol. Launching with two flavours, Mixed Berry and Lemon Lime, they are refreshing on their own with still or sparkling water or can be an ingredient in sugar free mocktails and cocktails.
Proudly Auss owned for ov
Copha
www.copha.com.au
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Fairy Baking Australia
www.fairybaking.com.au
www.
sie made and ver 60 years.
Tablelands Spreads
.tablelandsspreads.com.au
Peerless Foodservice
www.peerlessfoods.com.au
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Bickfords Iced Choclate Almond Milk Building on the success of the Almond Iced Coffee product launched in October last year, Bickford’s Iced Chocolate Almond hits shelves nationally in June. Pairing smooth almond milk, made with Australian grown almonds, and real cocoa to deliver a rich, grown-up flavour, this devilishly delicious chocolate shot is a perfect way to lush up your lunch or a mid-morning snack.
CUB launches hard seltzer Liquor giant Carlton & United Breweries (CUB) has launched its first white spirit premix since it brewed the iconic Sub Zero 25 years ago. The new Actual Vodka Seltzer is its first ever hard seltzer beverage. The low calorie ready-todrink vodka is made with 100% natural ingredients, making it a vegan friendly drink. The seltzer comes in two flavours, pure and lime. Pure has no sugar and has 65 calories, while lime is low in sugar and contains 69 calories.
Rebranding launch for FYNA liquorice Roll down memory lane and enjoy Fyna Superior Liquorice Co. range the way liquorice used to be. Inspired by the 1930s when milk bars first opened in Australia, the packaging is nostalgic and traditional. In addition, Fyna have also introduced several new products into the range including Traditional Liquorice Bites, Milk Chocolate Liquorice Bites and Milk Chocolate Raspberry Bites.
Dairy Farmers Dairy Farmers has rolled out a new flavoured milk using A2 protein milk. The A2 Goodness Chocolate Flavoured Milk has 25 per cent less sugar than a regular chocolate milk drink. “Dairy Farmers A2 Goodness Chocolate Flavoured milk comes from the goodness of free roaming, pasture-raised, Australian cows. We know how popular A2 protein milk is, so it’s a natural fit for our iconic Dairy Farmers brand to offer consumers greater choice, starting with our Australian-first fresh A2 chocolate flavoured milk.” Lion Dairy & Drinks marketing and innovation director Darryn Wallace said. Dairy Farmers A2 Goodness Chocolate Milk is available now at Coles Supermarkets across VIC, NSW and ACT, and other leading retailers in 300ml and 1.5L pack sizes.
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Fyna Superior Liquorice Co. Traditional Liquorice Bites 250g Roll down memory lane and enjoy a pack of traditional liquorice bites, with a new improved softer liquorice recipe – the way liquorice used to be! Plant based and made with premium natural Australian ingredients and only contain 79 calories per serve. In addition to the traditional flavour, the bites are available in Milk Chocolate Liquorice and Milk Chocolate Raspberry.
Low cholesterol Sultana Bran hits the market Kellogg Australia has released a low cholesterol version of Sultana Bran, dubbed Sultana Bran+ with Cholesterol Lowering Plant Sterols. The new cereal claims to provide 24 per cent of daily fibre and 2g of plant sterols per serving, which are said to help lower cholesterol by up to 9 per cent.
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IN SEASON
Butternut Pumpkin Butternut pumpkin is shaped like an elongated pear, with a pale golden skin and deep orange flesh. It has a sweet, nutty flavour. Very versatile and can be roasted, baked, boiled, mashed or added to soups. Steam or bake pumpkin for maximum nutrient content. Brighter orange flesh is healthier it will be for you, as more betacarotene is present, which our bodies convert into vitamin A.
IN SEASON
Expand your menu with these fruits and veggies that are in season now.
Garlic Garlic is easily recognised by its cloves, pungent aroma and thin, papery skin. Varieties include bulbs with pink or purple skin, and a different size and number of cloves. Garlic grows shoots in cold weather, so store in an area with warmth to delay this in winter. Chop garlic early in cooking preparations, then cover and set aside for a few minutes to enhance flavour. PAG E 1 6
IN SEASON
Zucchini The zucchini is a member of the squash family. Some people also refer to them as baby marrows; marrows are mature or large zucchini. Do not peel. Trim before use. Keep in vegetable drawer of fridge. Oven-baking makes the energy and fibre of vegetables available, and caramelises the sugars for tastiness. While the heat can reduce some vitamins, the lack of water maintains others. The addition of oil makes fat-soluble vitamins more available to your body. Cut your vegetables into large chunks, coat with a small amount of oil and place into a conventional oven on 180°C or fanforced oven on 160°C and leave for 20–45 minutes—it depends on the size of your cut vegetables.
VEGGY TIP REMOVE LEAFY TOPS BEFORE STORING—THEY PULL MOISTURE FROM THE VEGETABLE AND IMPACT SHELF LIFE.
Spinach Regarded as a Superfood. Spinach is a versatile leafy green, used in almost all cuisines. High in niacin and zinc, protein, fiber, vitamins A, C, E and K, thiamin, vitamin B6, folate, calcium, iron, magnesium, phosphorus, potassium, copper, and manganese. Its delicate flavour allows it to be used treated simply either raw or cooked. It pairs well with garlic, cheese, lemon, chicken, fish, eggs, cream, rice and more.
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F E AT U R E
MIGUEL’S MUSHROOM MAKEOVER AUSTRALIAN MUSHROOMS ARE THE HOME-COOKING HEALTH HEROES YOU NEED RIGHT NOW
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MUSHROOMS
AUSTRALIAN MUSHROOMS AMBASSADOR AND KING OF THE JUNGLE MIGUEL MAESTRE, SHARES HIS HOMECOOKING SURVIVAL TIPS WITH DELICIOUS MUSHROOMS, TO HELP PUT THE FUN IN ‘FUNGHI’.
1 Add blended mushrooms to meat dishes,
such as home-made burgers or Bolognese for extra flavour and nutrition! It’s a great way to hide veggies in a meal for fussy eaters
2 Sautée your mushrooms to release their
umami-rich juices and make your dish taste like it’s been cooking for hours!
3 Mushrooms are like a sponge, soaking up
all the delicious flavours. If you want to make your mushrooms stand-out, marinate them first
4 Experiment with cooking methods to keep things exciting. From barbecuing your mushrooms, to blitzing them, or adding them to a salad, the possibilities with mushrooms are endless!
5 Packed full of flavour, mushrooms bring a meat-like depth to dishes so make them the star of any vegetarian dish
6 When in doubt make my Mushroom
“Have fun with cooking, and keep your health up at home with superfood ingredients such as Australian Mushrooms. Mushrooms are a brilliant and versatile ingredient that make meal times tastier and healthier…so why not challenge yourself to try a new mushroom recipe every week! You’ll be getting a great hit of vitamins in one tasty little package and might discover a recipe that becomes a new family favourite too.” Miguel Maestre
Paella a la Maestre!
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MUSHROOMS
HOW TOTO GET THETHE BESTBEST MUSHROOM MEAL EVERY TIME HOW GET MUSHROOM MEAL
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TYPE OK Raw
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Slow Cook
Buttons
BBQ
Burgers
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MUSHROOM MEAL PREP HACKS
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HOW TO GET THE BEST MUSHROOM MEAL EVERY TIME:
HOW TO GET THE BEST MUSHROOM ME
TYPE OK Raw
BBQ
Burgers
Grill
Pan Fry
Pasta
TYPE Salad
Pizza
Buttons
Sauce OK Raw
Cups
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Flats
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Slow Cook BBQ
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Burgers
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MUSHROOM MEAL PREP HACKS
HEALTH FIX
MUSHROOM MEAL PREP HACKS • Store your mushrooms in a brown paper bag on the bottom shelf of the fridge to keep them fresh – they will last at least a week • Store your mushrooms in a brown paper bag on the bottom keepyour them fresh – they will last at least a week • There is no need to peel your mushrooms cooking. of the fridge to to Abefore dding just A3lotmushrooms meal goodness is found in the skin provides you with many essential vitamins and before cooking. • There is no need to peel your mushrooms goodness is found in the skin • Use the mushroom caps and stems in recipes – there’s–including no waste or mess minerals vitamin D, selenium, and when cooking with mushrooms! group B vitamins like niacin and riboflavin • Use the mushroom caps and stems in recipes – there’s no when cooking with mushrooms! • Do not soak your mushrooms in water – they will only absorb it
•
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HEALTH FIX
antioxidants
• Do not soak your mushrooms in water – they will only abs
• Adding mushrooms to your diet is a tasty way
HEALTH FIX – • Adding just 3 mushrooms to your meal provides you with many essential vitamins and minerals to boost your nutritional intake for very few including vitamin D, selenium, and group B vitamins like niacin and riboflavin kilojoules and can help support immunity • Adding just 3 mushrooms to your meal provides you with including vitamin D, selenium, and group B vitamins like n • Mushrooms contain a wide range of valuable antioxidants
• A serve of mushrooms (100g, or 3
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www.australianmushrooms.com.au
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BEEF MEATBALL SOUP PREPARATION TIME
COOK TIME
20 MINUTES
35 MINUTES
SERVES
4
INGREDIENTS
METHOD
• • • • • • • • • • • •
1. Combine beef, breadcrumbs and parsley in a large bowl. Season with salt and pepper. Roll tablespoons of mixture into balls. 2. Heat half of the oil in a large heavy-based saucepan over a medium to high heat. Add meatballs. Cook, turning occasionally, for about 4 to 5 minutes, or until browned. Remove. 3. Heat remaining oil in same saucepan over a medium heat. Add onion, celery and garlic. Cook, stirring occasionally, for about 4 to 5 minutes, or until soft. 4. Add passata, stock and meatballs to pan. Bring to boil. Simmer, stirring occasionally, for 15 minutes. Stir in macaroni. Simmer for a further 10 minutes, or until pasta is tender and meatballs are cooked through. 5. Spoon among serving bowls. Serve with parmesan. Garnish with basil.
500g beef mince
1/ 3 cup fresh breadcrumbs (see tip)
2 tbsp chopped fresh parsley 1/ 4 cup olive oil 1 brown onion, finely chopped 2 stalks celery, finely chopped 2 cloves garlic, crushed 700ml bottle tomato passata 1L (4 cups) Campbell’s Real Stock – Beef 1/ 2 cup macaroni Finely grated parmesan, to serve Chopped fresh basil, to garnish
TIP Day-old bread is best to make into breadcrumbs. Macaroni can be replaced with risoni or other types of small-shaped pasta.
FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES VISIT WWW.CAMPBELLSKITCHENANZ.COM
CORN AND BACON CHOWDER PREPARATION TIME
15 MINUTES
COOK TIME
30 MINUTES
SERVES
4
INGREDIENTS
METHOD
• 1 corn cob, husk and silk removed, kernels removed, (reserving cob) • 1 tbsp olive oil • 1 brown onion, finely chopped • 2 cloves garlic, crushed • 2 bacon rashers, finely chopped • 2 stalks celery, finely chopped • 1 large washed potato, peeled, cut into 1cm pieces • 1/4 cup plain flour • 4 cups (1L) Campbell’s Real Stock – Chicken • 2 sprigs fresh thyme • 1/3 cup (80ml) thickened cream • Fresh chives, to garnish • Crusty bread, to serve
1. Remove and discard husk and silks from corn cob. Cut kernels from cob. Reserve cob and kernels. 2. Heat oil in a large saucepan over medium heat. Add onion and garlic. Cook, stirring occasionally, for about 2 to 3 mins, or until onion soft. 3. Add bacon, celery, potato and corn kernels. Cook, stirring for about 5 minutes, or until bacon starts to brown. Add flour. Cook, stirring for 1 minute. Gradually add stock, whisking until smooth. Add thyme and reserved corn cob. Bring to boil. Cover with lid. Simmer, stirring occasionally, for about 20 minutes, or until potato is tender and soup thickens slightly. Discard corn cob. 4. Stir cream into soup. Season with salt and pepper. 5. Garnish with chives. Serve with bread.
TIP Fresh corn can be replaced with a 420g can corn kernels or 1 cup frozen corn. For a shortcut, replace bacon with diced bacon.
FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES VISIT WWW.CAMPBELLSKITCHENANZ.COM
CONSUMER NEWS
HEALTHY EATING WHEN WORKING FROM HOME
HEALTHY EATING IS MORE IMPORTANT THAN EVER. WHILE WE ALL ARE AT HOME THERE IS REAL OPPORTUNITY TO EXPAND YOUR COOKING, TRY NEW FOODS AND SPEND MORE TIME MAKING HEALTHY HABITS. SO WHY IS HEALTHY EATING SO IMPORTANT? DID YOU KNOW EATING WELL CAN NOT ONLY SUPPORT YOUR IMMUNE SYSTEM, BUT ALSO GIVE STRENGTH TO GOOD MENTAL HEALTH, AND BETTER HELP YOU CONCENTRATE AND PERFORM COGNITIVELY AND PHYSICALLY? PAG E 2 4
H E A LT H Y E AT I N G
STICK TO THE FIVE FOOD GROUPS:
However, with so many myths and diets around it can be confusing to know what exactly healthy eating looks like. Healthy eating should be fun, and non-restrictive. There’s no one diet to help you achieve your health goals. Every individual is different. That is why our nutrition experts recommend eating a variety of foods from all five food groups to make eating well flexible and enjoyable for all.
• FRUITS • VEGETABLES AND LEGUMES • GRAIN FOODS YOGHURT, CHEESE • M(andILK,alternatives) LEAN MEATS • (and alternatives). »
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CONSUMER NEWS
Don’t forget about water! As well as the five food groups, you should aim to drink plenty of water throughout the day – 8 glasses plus more if you exercise or drink coffee. Water can help digestion, carries nutrients and oxygen around the body and can help keep your skin, mouth, nose and lungs from drying out. It’s also a good idea to swap foods high in added fats, sugar and salt with yummy home cooked alternatives to help you concentrate and stay energised for longer. Here are our favourite easy swaps:
• Swap potato chips for homemade pita chips or popcorn. cakes and biscuits for fruit toast, pikelets • Sorwap wholemeal fruit muffins. • Swap chocolate for fruit and dates. • Swap cream in cooking for natural Greek yoghurt. »
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E AT I N G H E A LT H Y
STILL CONFUSED? WE’VE CREATED SOME GREAT TIPS TO HELP YOU GET STARTED EATING HEALTHY AT HOME.
1.
START YOUR DAY WITH A BALANCED BREAKFAST. TRY TO TICK OFF WHOLEGRAINS, SOME MILK, YOGHURT OR CHEESE, AND A FRUIT OR VEGETABLE. Breakfast is the starting point for your day and a great opportunity to refuel your energy (glycogen) stores. It also kick starts our metabolism and is a great opportunity to fit in some key nutrients, fibre and calcium. Our favourite breakfast recipes include warming porridge with stewed pears or berries and a dollop of Greek yoghurt, gooey boiled eggs on toast with a side of avocado or yummy grilled cheese on multigrain toast with tomato slices. »
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H E A LT H Y E AT I N G
2.
MAKE TIME FOR REGULAR BREAKS DURING YOUR WORK OR SCHOOL DAY AT HOME TO AVOID SNACKING AIMLESSLY OR GOING LONG STRETCHES WITHOUT FOOD. Making sure you set time in your schedule for healthy snacks is a great way to prevent your blood sugar from dropping too low, as this can result in poor concentration and brain fog. Try a handful of almonds, crunchy veg sticks, a fruit smoothie with low fat milk, or wholegrain crackers with tomato and a thin spread of low-fat cream cheese. »
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Look out for new packs in store liddells.com.au
/ liddells
/ liddellslactosefree
*If you love dairy but your digestive system doesn’t, Liddells Lactose Free is for you. Liddells products should form part of a healthy diet containing a variety of foods. Products shown may not be available in all stores.
H E A LT H Y E AT I N G
3.
FINALLY, FOR DINNER, AIM TO MAKE HALF THE MEAL VEGETABLES, WITH SOME LEAN MEAT (OR VEGETARIAN ALTERNATIVE) AND SOME GRAIN FOODS LIKE RICE, PASTA, OR QUINOA. Instead of following strict diets, an easy and adaptable way to prepare dinner is to use your plate as a guide. Fill half the plate with vegetables – this could include a plate of roast veg, a fresh salad, or some steamed greens. Next, fill a quarter of your plate with protein – this could be a lean piece of chicken, some fish or marinated tofu. Finally, fill your last quarter with some grains. Try brown rice, freekeh, barley or quinoa. A bonus of designing your meal using this checklist means you can use up whatever you have in the fridge. Maybe you can’t get a hold of pasta, but you have lots of quinoa at home. Maybe there’s PAG E 3 0
some lonely potatoes sitting on the shelf you need to use up. Whatever the case – you can still eat healthy at home without the fuss of tracking down specific ingredients. Nutrition Australia are a peak body organisation for nutrition. They aim to inspire and empower healthy eating for all Australians and provide services and consultations for a range of settings including corporate business, hospitals, food industry, policy makers, and education. For more tips and tricks on eating healthy at home, head to the Nutrition Australia website www.nutritionaustralia.org or the Healthy Eating Advisory Service website www.heas.health.vic.gov.au
Content courtesy Nutrition Australia
MARY MACK’S INSTANT BATTER, AUSTR Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged. Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary Mack’s Instant Batter was unique, and were approached from a local supermarket to package a retail product in small amounts. Since these early days the demand has increased considerably and now the product which is sold under the registered Trade Mark of
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RALIA'S FAVOURITE BATTER “Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries. Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets. Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade.
Mary supplies the base ingredients and continues to manufacture for the local North Queensland market. Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back. Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.
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F E AT U R E
BOOST IMMUNITY
THIS WINTER WITH
HEALTHY FRESH PAPAYA
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P A P AYA
YOU USUALLY ASSOCIATE PAPAYA WITH A WARM TROPICAL ENVIRONMENT, NOT A WINTER FOOD BUT PAPAYA IS AVAILABLE ALL YEAR ROUND AND IS A FANTASTIC IMMUNITY BOOSTER, PERFECT FOR BEATING OFF WINTER COLDS AND OTHER NASTIES. Dietitian Jemma O’Hanlon says that papaya boasts a wealth of health benefits and with the tasty tropical fruit in abundance, it’s the perfect pick to help keep the whole family healthy. “Papaya is the perfect addition to your weekly shopping basket. One serving (150g) provides a healthy dose of folate, fibre, vitamin C and vitamin A, which helps keep your immune system, gut health and skin in-check. “Papaya also adds a refreshing and sweet twist to any dish, making it a versatile option the whole family will love” she added. Papaya can be enjoyed simply with a squeeze of lime or in a range of delicious ways – the taste and texture make it a refreshing contrast in everything from curries to cake, salad or your morning muesli or smoothie. »
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F E AT U R E
SIX REASONS WHY YOU SHOULD BE ENJOYING PAPAYA THIS AUTUMN, ACCORDING TO A DIETITIAN:
• Immunity Strengthening: Papaya provides a whopping 225% of the daily intake for vitamin C which helps to support so many key functions of the body – iron absorption, growth and repair, and immunity.
• Waistline Friendly: At just 51 calories per serve, papaya is the perfect nutrient-rich snack or sweet tooth satisfier – enjoy on its own or with a squeeze of lime for added zest.
• Gut Health Boosting: Papaya contains dietary fibre which is good for your gut and digestive wellbeing. Just one serve contains 3.5g – the perfect fuel to help keep you feeling full!
• Mums and Bubs: Papaya is a source of folate which is great for mums, bubs and mums-to-
be. Folate supports immunity, is essential for brain function and acts to reduce neural tube defects in unborn babies. The soft texture is also ideal for a baby’s teething gums!
• Supports Glowing Skin: Important antioxidants found in papaya include cryptoxanthin,
lycopene, lutein and zeaxanthin. These and vitamin C help to boost collagen formation and support healthy glowing skin.
• Boosts Hydration: Papayas are 90% water, so you can enjoy papaya as a way of meeting your hydration needs. The versatile tropical fruit will help keep you hydrated across the day - serve with muesli, sliced as a refreshing snack or tossed through a salad. »
GET TO KNOW PAPAYA AND PAPAW The two fruits can be distinguished by their colour, shape and flavour. Papaya (on the left) is usually pear shaped, has green/yellow skin with red flesh and a sweeter flavour, while papaw (on the right) is usually round, has yellow/orange skin with yellow flesh and is less sweet.
Papaya
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Papaw
P A P AYA
PAPAYA, GOAT CHEESE & HONEY TOAST Preparation Time: 2 minutes
INGREDIENTS 1 piece sourdough bread, toasted (50g) 1/4 cup or 60g Crumbled goat cheese 75g thinly sliced papaya 1/2 tbsp honey 1tbsp Fresh mint, shredded
Cook Time: NA
Serves: 1
METHOD 1. Top toasted sourdough with goat cheese and papaya to taste. 2. Drizzle over honey and sprinkle with mint to serve. HEALTH INFO Per serve: 1550kJ; Protein 17g; Total Fat 15g; Saturated Fat 9g; Carbohydrate 42g; Sugars 19g; Fibre 4g; Sodium 505mg Good source of protein Good source of fibre
Recipe credit: A ustralian Papaya - www.australianpapaya.com.au
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CONSUMER NEWS
WEARABLE NUTRITION SMART PATCH TO BE DEVELOPED IN AUSTRALIA THE WORLD-FIRST PERSONALISED NUTRITION WEARABLE BEING DEVELOPED BY MELBOURNE-BASED START-UP NUTROMICS PAINLESSLY MEASURES KEY DIETARY BIOMARKERS AND SENDS THE INFORMATION TO AN APP, ENABLING USERS TO PRECISELY TRACK HOW THEIR BODIES RESPOND TO DIFFERENT FOODS. The pioneering technology will be designed and manufactured in Australia. A collaborative team led by Nutromics, RMIT University, Griffith University, and manufacturer Romar Engineering, with support from the Innovative Manufacturing Cooperative Research Centre (IMCRC), is now researching and developing the required manufacturing capabilities to pilot manufacture the device. Pre-diabetes is estimated to affect more than 350 million people globally; in the US and China alone, 1 in 2 adults are pre-diabetic or diabetic. Nutromics co-CEO Peter Vranes said the smart patch leveraged emerging technologies to empower people to take greater control of their health. “Research has shown that what we eat affects us all differently; two people might have the same meal but their post-meal response can vary wildly. “People want to make healthy food choices but with so much conflicting nutrition advice, many of us are confused about what that looks like. “Being able to easily monitor key dietary biomarkers will give you the knowledge to personalise your diet to suit your own body, to get healthy and stay healthy.” PAG E 3 8
INTEGRATED SMART PATCH Research Co-Director of RMIT’s Functional Materials and Microsystems Research Group, Professor Sharath Sriram, said the smart patch combined a complex sensing platform and stretchable electronics for improved conformity to skin. Sriram said RMIT researchers would integrate the technologies in a prototype smart patch that could be cost-efficiently manufactured via roll-to-roll (R2R) printing and was designed with the end-user at front of mind. “This smart patch is a significant evolution in wearable health monitoring technology,” he said. “Current wearable technologies can track your heart rate and steps, but they can’t monitor your health at a molecular level. “This new technology goes deeper, targeting the precise biomarkers that drive lifestylerelated diseases like Type 2 diabetes.” For more info on the Smart Patch go to https://www.rmit.edu.au/news/allnews/2020/april/smart-patch
The New Fruit & Vegetable Consortium The New Vision for Veg
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CONSUMER NEWS
THE FRUIT & VEGETABLE CONSORTIUM WAS FORMED IN RESPONSE TO THE ALARMINGLY LOW RATES OF FRUIT AND VEGETABLE CONSUMPTION IN AUSTRALIA. DID YOU KNOW THAT JUST HALF OF AUSTRALIAN ADULTS – AND TWO THIRDS OF CHILDREN – HAVE AN ADEQUATE DAILY INTAKE OF FRUIT? When it comes to vegetables, Australians fall alarmingly short of the recommended daily intake, with just seven per cent of Australian adults and five per cent of children meeting the recommended guideline for daily vegetable intake. The Fruit & Vegetable Consortium has brought together key organisations to work together to address Australia’s complacency about eating fruit and vegetables. The Consortium are collaborating to investigate options to increase fruit and vegetable consumption, including one project to develop a behaviour change program that will work to increase vegetable consumption among Australians to improve their health and well-being. The inaugural Chair of the Consortium is Nutrition Australia CEO Lucinda Hancock, with other founding members including AUSVEG, Cancer Council Victoria, Heart Foundation, the Institute for Physical Activity and Nutrition – Deakin University, Health & Wellbeing Queensland, Melbourne Market, Nutrition Australia, Stephanie Alexander Kitchen Garden Foundation, the Good Foundation, the Produce Marketing Association of Australia – New Zealand and VicHealth. »
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CONSUMER NEWS
Ms Hancock said the work of the Consortium can have a positive impact on fruit and vegetable consumption. “We want to understand the behavioural science behind the blockers and address those blockers. For most, the blocker is a negative experience – the ‘I just don’t like it’ surrounding certain fruits and especially vegetables. We need to change the experience by tapping into what motivates people,” Ms Hancock said. The Consortium are working to produce a sustained long-term lift in consumption PAG E 4 2
through creating a program that promotes fresh produce to appeal to consumers. The first of its kind, the campaign will be aimed at Australians of every demographic, promoting fruit and vegetables the same way any other product would be sold, be it sliced bread, chocolate, breakfast cereal or fast food. The Consortium’s launch 4 weeks ago was a perfect fit amidst the Coronavirus pandemic, with Neilson'’s HomeScan April report revealing Australians have enough rice, pasta and flour to last 65 days. »
CHOOSE EASY MEALS
CREAMY CHICKEN AND RICE SERVE WITH STEAMED GREEN BEANS
PREPARATION TIME
10 MINUTES
INGREDIENTS • 1 tbsp olive oil • 750g chicken thigh fillets, chopped • 1 leek halved and sliced • 420g can CAMPBELL’S CONDENSED CREAM OF CHICKEN • ½ cup thickened cream
COOK TIME
10 MINUTES
SERVES
4
METHOD 1. Heat oil in a large frying pan. Cook chicken until golden. Set aside. Cook leek in same pan for 2-3 mins until softened. 2. Return chicken to the pan add Condensed Cream of Chicken Soup and cream, stirring until combined. Season to taste. 3. Serve with green beans and rice. TIP Add a little water to sauce if it is too thick.
QUICK AND EASY
BUTTER CHICKEN PREPARATION TIME ON THE
10 MINUTES
COOK TIME 30 MINUTES SERVES TABLE WITHIN
INGREDIENTS • 1kg chicken thigh fillets, sliced • 1/3 cup tandoori paste • 1 tbsp oil • 1 onion, diced • 2 cloves garlic crushed • 1 ½ tsps Garam Masala • 420g can CAMPBELL’S CONDENSED TOMATO • 300ml thickened cream
20 MINUTES
4
METHOD 1. In a medium bowl combine chicken and tandoori paste until well coated. Set aside. 2. Heat the oil in a large saucepan. Add onion and garlic and cook for 1 minute. 3. Add marinated chicken and cook until starting to change colour approx. 5-10 minutes. 4. Add Garam Masala and Campbells Condensed Tomato Soup. Bring to the boil, reduce heat and cook for 15 minutes, until chicken is cooked through. Stir through cream until heated through. 5. Serve with steamed rice. 6. Garnish with toasted almond flakes.
FOR MORE DELICIOUS MEAL IDEAS AND EASY RECIPES VISIT WWW.CAMPBELLSKITCHENANZ.COM
CONSUMER NEWS
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F E AT U R E
“The lockdown is a challenge to our nutrition but also an opportunity. We are all at home wondering what to cook and looking in our pantries and fridges for inspiration. We believe the time is right for Australians to find fruit and vegetable inspiration through Coronavirus disruption.” Ms Hancock stated. Since launching to industry, the Consortium has already had over 70 organisations pledged their support.
BOOSTING FRUIT AND VEGETABLES BENEFICIAL IN MORE WAYS THAN ONE. Ms Hancock said that lifting fruit and vegetable consumption is not only a critical step to improving the nutrition and health of the general public, but also a sure safe way to reduce government expenditure. “Diets rich in fruits and vegetables have been shown to protect against high blood pressure, obesity, heart disease, stroke, type 2 diabetes and some cancers,” said Ms Hancock. “The job of increasing fruit and vegetable consumption is too much for a single person or organisation. This Consortium was born out of a common imperative to increase fruit and vegetable consumption with the aim of improving health outcomes for Australians and their families.” “The health benefits of increasing vegetable consumption are well-documented, but the rates of consumption are still unacceptably low. We need to work together to pool our research, knowledge and passion to remedy this,” said James Whiteside, CEO of AUSVEG, the peak industry body for vegetable growers. “If every Australian ate an additional half a cup of vegetables per day, government health expenditure would reduce by an estimated $100 million per year ($60.7 million to the Commonwealth Government and $39.2 million to states and territories).” »
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CONSUMER NEWS
FRUIT & VEGETABLE CONSORTIUM VISION & POSITION STATEMENT The Consortium is seeking the support and endorsement of its Position Statement from consumer individuals and industry organisations. Support will strengthen the call for increased investment in a long-term strategy to increase fruit and vegetable consumption. “We are hopeful that we can work with industry groups, sectors, farmers, philanthropists and others with a goal to fostering a healthier population to develop a business case for a
substantial behaviour change campaign that will make a difference for generations of Australians ,” said Ms Hancock. “The importance of eating plenty of fruit and vegetables has never been more critical, so I urge everyone who has an interest in supporting the health of their families, friends and their communities to support the cause of the Fruit & Vegetable Consortium and see how you can help make a difference.”
FIND OUT MORE: For more information on the Fruit & Vegetable Consortium and to find out how you can help make a difference, visit thefvc.org.au
Content courtesy Nutrition Australia
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Pangkarra Foods is proudly a family owned and operated business, based in the Clare Valley, South Australia. We produce a range of premium products, including premium wholegrain dry pasta, stone milled wholegrain durum flour, wholegrain lavosh, gluten-free pasta, cooked and roasted legumes and chickpea puffs. We believe in quality through every step of the supply chain, which starts at the farm and continues through to the finished product. For more information or to find your nearest stockists visit our website www.pangkarrafoods.com.au
Image credit Cupful of Kale
ELEVEN VEG SHEPHERD’S PIE Preparation Time: 20 minutes
Cook Time: 60 minutes
INGREDIENTS 1 sweet potato (350g), peeled and chopped 1 cup pumpkin, peeled and chopped 2 tbsp extra virgin olive oil 1 medium onion, finely chopped 1 tbsp mild curry powder (can use gluten-free if required) 1 tsp turmeric 1 bay leaf 500g lamb or pork mince 1 cup green beans, chopped 1 cup frozen peas and corn 1 carrot, diced 1 cup broccoli, cut into florets ½ zucchini, diced 1 cup cauliflower, diced 810g tin of chopped tomatoes 400g tin of lentils, rinsed and drained.
METHOD 1. Preheat oven to 180°C. Steam sweet potato and
pumpkin until soft (about 10-15 minutes). Transfer to a bowl, add 1 tbsp of extra virgin olive oil, then mash. Set aside and keep warm 2. Add remaining extra virgin olive oil to a large saucepan placed over medium-high heat. Add onion, curry powder and turmeric. Cook for 3 – 4 minutes, until soft. Add bay leaf and mince; cook until just browned. 3. Add beans, peas, corn, carrot, broccoli, zucchini and cauliflower. Lightly sauté for 5 minutes. Add tinned tomatoes and bring to a simmer. Stir through lentils and simmer until warmed through. 4. Transfer mixture to a large casserole dish and top with mash. Bake for 30 – 40 minutes.
Recipe credit: © Nutrition Australia Vic Division 2018 - Try for 5 PAG E 4 8
Serves: 6
www.tryfor5.org.au
RECIPES
Baby it's cold outside
s e p i c e r winter Miguel's Mushroom Sweet Potato Gnocchi with Burnet Butter Sauce
Roast Lamb Leg Maple Glazed Sweet Potato & Rocket Pesto Penne Salad with Blue Vein & Walnut Crumble Prawn Laksa Slow cooked Turkey Shanks Casserole Red Papaya Salsa with Polents Corn Cakes KanziÂŽ Apple Cheesecake Chewy Triple Chocolate Slice
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MIGUEL’S MUSHROOM SWEET POTATO GNOCCHI WITH
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RECIPES
H BURNT BUTTER SAUCE
Serves: 2-3
INGREDIENTS 2 medium sweet potatoes 2 cups all purpose flour 2 teaspoons salt flakes flour for dusting 250g Swiss brown and button mushrooms, chopped in quarters 10 sage leaves 2 tbsp toasted pinenuts (optional) 1/2 lemon 50g butter Grated Parmesan
METHOD 1. Preheat the oven to 200 degrees Celsius. Poke a few holes in the sweet potatoes
with a fork, and then bake them for at least 1 hour on a bed of rock salt in the oven until they are tender and the skin starts to look wrinkly. 2. While the potato is still warm, peel the skin away from the flesh and set aside to cool slightly. 3. If you have a potato ricer, put the sweet potatoes through this. Otherwise you can use a fine sieve and push the potato through with a ladle or wooden spoon. 4. Place the flour on a board, or your kitchen bench. Make a well in the centre and add the riced / sieved sweet potatoes to the well. Season with salt and pepper. 5. Using your hands, work the sweet potato into the flour until it’s fully combined. You don’t want the dough to be sticky so keep adding flour gradually until you get a nice dry dough. This could take quite a bit of extra flour. 6. Once fully combined, roll the dough into a ball and cut it into 4 even pieces. Roll each piece into a long sausage, each about a finger in thickness. 7. Cut the rolls of dough into 2cm little pillows of gnocchi, and gently toss each piece into some flour on your work bench to ensure that it’s dry. At this point you could also use a gnocchi board or fork to press grooves into each piece of gnocchi to make it more professional looking but this is optional and tastes just as good without! 8. To cook the gnocchi, bring a large pot of water to the boil and add the salt. Blanch the sweet potato gnocchi in salted boiling water until they all float. Then drain, reserving a little of the cooking water. 9. In a large frying pan, over a high heat, add a splash of olive oil and a teaspoon of butter, add the quartered mushrooms and cook for a few minutes until golden. Spoon out the mushrooms into a bowl. 10. Using the same frying pan, add the cooked gnocchi and sear until crispy. Add the remaining butter, pine nuts, sage leaves and mushrooms you just set aside. Cook until the butter starts to burn. 11. Then add lemon juice and Parmesan and serve.
TIPS • Putting the potatoes through a sieve or potato ricer is a vital step to making gnocchi, as this breaks down the starch • If you make gnocchi often, a potato ricer is a fairly inexpensive kitchen tool that is handy to have
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ROAST LAMB LEG
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RECIPES
INGREDIENTS Lamb leg 3 cloves garlic, sliced lengthways 2 rosemary branches, leaves removed Salt and pepper 1/4 cup flour Up to 2 cups beef stock Salt and pepper, as required
METHOD 1. Preheat oven to 180OC 2. With a small shape knife, pierce the lamb
every 3cm or so. Stuff each incision with a slice of garlic and a few rosemary leaves. Sprinkle the roast with salt and ground black pepper. 3. Roast for 1 1/4 -1 1/2 hours for medium lamb. A rule of thumb for lamb is 15 minutes, then 15 minutes per 500g. Remove from the oven and rest in the pan under foil for 15 minutes before serving.
GRAVY 1. Drain some but not all of the fat and use the pan juices to make the gravy. 2. Stir the flour into the pan juices, ensuring there are no lumps. 3. Place the pan over a medium heat and introduce the beef stock little by little. Bring to the boil. 4. Taste and season. Pour into serving jug.
CARVING 1. Place the leg on a carving board and hold it
firmly. Remove two or three slices from the thin side, cutting parallel to the length of the leg. 2. Turn the roast so that it rests on the cut surface, which forms a base. About 12cm up from the bottom end, remove a small wedge shaped piece of meat. 3. Starting at the wedge, cut slices about 2cm thick, working vertically to the bone. Cut through the meat to the bone. Then, starting at the wedge, cut horizontally along the bone to release the slices.
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MAPLE GLAZED SWEET POTATO & ROCKET PESTO PENN
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RECIPES
NE SALAD WITH BLUE VEIN & WALNUT CRUMBLE
Serves: 4
INGREDIENTS 375g packet Pangkarra penne 1 large sweet potato (1cm cubes) 1/4 cup maple syrup 100g rocket 1/2 red nnion (chopped) 1 clove garlic (crushed) 1 sprig rosemary 50g Bleu Vein cheese (crumbled) 1/4 cup walnuts (crumbled) 1 teaspoon ground black pepper 80ml olive oil Drizzle of bran/grapeseed oil
METHOD 1. Add the rocket, red onion, garlic,
rosemary and olive oil into a blender and blitz until almost smooth and set aside. 2. Bring a pot of water to the boil with a drizzle of bran/grapeseed oil. 3. Add the Pangkarra penne to the pot and cook for 5 – 8 minutes until al dente. 4. While the pasta is cooking, heat a saucepan over a high heat and add oil. 5. Add the sweet potato and slightly brown the cubes. 6. Reduce to a medium heat add the maple syrup and pepper. 7. Cook until tender and the maple syrup has caramelised over the sweet potato. 8. Strain the penne and allow to cool slightly. 9. Combine the penne, pesto and sweet potato in a large salad bowl. 10. Scatter the blue vein cheese and walnut crumble on top. 11. Serve immediately.
NOTE Pan-fried chicken or pork can be added for a heartier non-vegetarian version.
Recipe courtesy Pangkarra www.pangkarra.com.au
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PRAWN LAKSA
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Prep Time: 15 minutes
RECIPES
Cook Time: 1 hour (including frying eshallots) - or 25 minutes (when using store bought crispy shallots)
Serves: 4
INGREDIENTS 20 large green Australian prawns, body peeled, keeping tail and head intact 250g thin dried vermicelli noodles 2 tablespoons fried onion oil or vegetable oil ½ cup laksa paste 400ml can of coconut cream 1 ½ cups chicken stock 1 tablespoon fish sauce 200g snow peas, trimmed 1 cup snow pea shoots Coriander leaves and fresh lime to serve
Fried eschallots * 10 eschallots, peeled and thinly sliced on a mandolin 150ml vegetable oil * alternatively you can use store bought crispy shallots (saves 45 minutes cooking time).
METHOD Laksa 1. Cook rice noodles according to packet instructions. Drain and rinse under cold water. Set aside. 2. Heat a large pot or wok over medium high heat. Add the oil and laksa paste and cook for 3 minutes or until fragrant and paste is sticking slightly to the base of the pot or wok. 3. Add coconut cream, stock and fish sauce. Bring to the boil and simmer for 10 minutes allowing flavours to develop. Add prawns and snow peas, cooking for 3-5 minutes or until just cooked through. 4. Divide noodles between bowls. Ladle over laksa. Top with pea shoots, herbs, fried eschallots and fresh lime. Fried eschallots 1. Place sliced eschallots and oil in a heavy based frypan. Place pan over low heat and cook for 45 mins or until crispy. Strain eschallots and spread over a large tray lined with paper towel.
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SLOW COOKED TURKEY SHANKS CASSEROLE
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RECIPES
Prep Time: 10 minutes
Total Cook Time: 2 hours
Serves: 4
INGREDIENTS 4 Steggles Turkey Shanks 1/4 cup plain flour 2 Tblsp olive oil 1 large onion, sliced 3 cloves garlic, chopped 2 x 400g can Italian diced tomatoes 1 lemon, finely grated rind and juiced 1/2 cup dry white wine 8 sprig thyme 400g butter beans, rinsed and drained Steamed greens to serve
METHOD 1. Coat the turkey shanks
with flour. Heat half the oil in a large heavy based casserole dish over medium high heat. Add the turkey shanks in batches, cooking for 4-5 minutes or until well browned on all sides. Reduce heat, add remaining oil, and cook onions, garlic, until soft. 2. Stir through the tomatoes, rind, juice and thyme. Return shanks to pan and cover with a tight fitting lid. Bake in 200 0C preheated oven for 1 hour 15 minutes. Remove from oven and stir through beans, replace lid and bake for a further 30 minutes or until meat is tender. Serve with greens
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RED PAPAYA SALSA WITH POLENTA CORN CAKES
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RECIPES
Makes: 20
INGREDIENTS Salsa 1/4 medium red papaya, finely sliced 2 shallots, thinly sliced 1 Lebanese cucumber, seeded and diced 1/2 cup coriander leaves 2 tablespoons extra virgin olive oil 1 tablespoon balsamic vinegar 2 tablespoons lime juice Corn Cakes 3 corn cobs, husk removed 1 egg, separated 1 1/2 cups polenta 1/3 cup plain flour 1/2 tablespoon salt 1 teaspoon bicarbonate of soda 2 cups buttermilk 40 gms unsalted butter, melted 2 shallots, finely sliced Vegetable oil for cooking Cracked pepper to season Oven roasted tomatoes to serve
METHOD 1. Combine all salsa ingredients in a small bowl, set aside.
2. Roughly chop corn kernels. Whisk egg white until stiff.
3. Combine polenta, flour, salt, and bicarb in a
mixing bowl. Make a well in the centre, add butter, buttermilk and egg yolk. Stir until just combined. Fold through corn and shallots, then egg white. 4. Heat a little oil in a large non stick frypan. Over a medium heat, cook 1/3 cup measures of the batter for 2 minutes or until bubbles form on the surface, turn and cook for a further 2 minutes. Keep corncakes warm, repeat with remaining batter. 5. Serve corncakes stacked with roasted tomatoes and red papaya salsa.
Recipe and image courtesy of Australian Papaya
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RECIPES
KANZI® APPLE CHEESECAKE INGREDIENTS For the base: 120g Butter 140g Zwieback biscuits 50g Hazelnut brittle
For the topping: 12 sheets gelatin 500 g curd cream cheese 400 g sour cream 2 tablespoons vanilla extract 3 tablespoons lemon juice 140 g powdered sugar 200 g whipping cream 100 ml apple juice 1 kg Kanzi® apples 10 g butter 2 tablespoons sugar 1 cinnamon stick 2 cloves
METHOD 1. For the base, melt the butter. Crumble the
zwieback biscuits finely in a blender and carefully add the butter and brittle. Cover the bottom of a spring form pan (10 inch) with baking paper. Spread the crumbs in it and press it onto the baking paper. Refrigerate. 2. For the topping, soak 8 sheets of gelatin in cold water. Stir together the curd and sour cream, vanilla, 2 tablespoons of lemon juice and powdered sugar until it is smooth. Whip the cream. 3. Slightly heat 5 tablespoons of apple juice in a small saucepan. After draining the gelatin, dissolve it in the juice. Mix 2–3 tablespoons of sour cream with the juice mixture. Briskly stir this mixture with the rest of the cream. Fold in the whipped cream, pour the cream on the crumb crust and chill for 1–2 hours. PAG E 6 4
4. Soak the remaining gelatin in
cold water. Peel the apples, cut into eighths and remove the seeds. Depending on the size, cut each eighth into 3–4 pieces. In a large pot, mix the butter, remaining lemon and apple juice, sugar, cinnamon stick and cloves together and bring to a boil. Stir in apples and leave covered on low to medium heat for about 15 minutes until they begin to partially disintegrate but are still slightly lumpy. Carefully stir every 5 minutes. Pour the compote into a bowl and remove cinnamon and cloves. Drain the remaining gelatin and dissolve it while stirring it into the compote. Allow the compote to cool, spread it onto the cake base, and refrigerate for at least 2 hours.
Prep Time: 1 hour
Chill Time: 1-2 hours + 2 hours
Serves: 8
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CHEWY TRIPLE CHOCOLATE SLICE
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RECIPES
Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 24
INGREDIENTS 125g Fairy, softened 2/3 cup brown sugar 1/3 cup caster sugar 2 teaspoons vanilla 1 large egg 1 cup plain flour 1/3 cup self-raising flour 1 1/2 tablespoons custard powder 1/4 teaspoon salt 90g milk chocolate, chopped 90g dark chocolate, chopped 90g white chocolate, chopped
METHOD 1. Preheat oven to 190°C /
170°C fan-forced. Use handheld beaters to beat the Fairy and brown and caster sugars until pale and fluffy. Add the vanilla and egg and beat well. Stir through the sifted dry ingredients and mix well. Reserve 1/3 cup each of the chocolates and add remaining into the mixture. Stir to combine. 2. Spread the cookie dough mixture into a greased and lined 18cm x 28 cm slice tin. Scatter the reserved chocolate onto the top of the slice. 2. Bake in preheated oven for 25-30 minutes or until a skewer inserted into the centre comes out clean. Allow the slice to cool in the pan before slicing. Store in an airtight container until required.
TIP This slice can be frozen in an airtight container for up to 1 month.
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WANT MORE RECIPES? CLICK HERE
CONSUMER NEWS
2020 IS A YEAR FOR URGENCY WORLD ENVIRONMENT DAY IS THE UNITED NATIONS’ PRINCIPAL VEHICLE FOR ENCOURAGING WORLDWIDE AWARENESS AND ACTION FOR THE ENVIRONMENT. HELD ANNUALLY SINCE 1974. Colombia has recently hosted World Environment Day 2020 in partnership with Germany with this years focus being Biodiversity — a call to action to combat the accelerating species loss and degradation of the natural world. One million plant and animal species risk extinction, largely due to human activities.
These are issues the world cannot lose sight of even as we tackle the coronavirus pandemic and the ongoing climate crisis. Columbia is one of the world’s “megadiverse” countries and sustaining close to 10 per cent of the planet’s biodiversity, Colombia ranks first in bird and orchid species diversity and second in plants, butterflies, freshwater fish and amphibians. The country has several areas of high biological diversity in Andean ecosystems, with a significant variety of endemic species. It also has part of the Amazon rainforest and the humid ecosystems of the Chocó biogeographical area. » PAG E 70
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CONSUMER NEWS
OUR EXISTENCE AND QUALITY OF LIFE DEPENDS ON NATURE.
“ LIFE FORMS ON EARTH CONTINUE TO DECLINE IN EVERY REGION OF THE WORLD, SIGNIFICANTLY REDUCING NATURE’S CAPACITY TO CONTRIBUTE TO PEOPLE’S WELLBEING. THIS ALARMING TREND ENDANGERS ECONOMIES, LIVELIHOODS, FOOD SECURITY AND THE QUALITY OF LIFE OF PEOPLE EVERYWHERE, ACCORDING TO FOUR LANDMARK SCIENCE REPORTS WRITTEN BY MORE THAN 550 LEADING EXPERTS FROM OVER 100 COUNTRIES.” INTERGOVERNMENTAL SCIENCE-POLICY PLATFORM ON BIODIVERSITY AND ECOSYSTEM SERVICES (2019) PAG E 7 2
Bioodiversity is the foundation that supports all life on land and below water, the variety of life forms in any given habitat, from large animals to plants to fungi to the smallest of organisms is threatened like never before. We are on the verge of a mass extinction: within the next 10 years, around 1 million species may be wiped off the surface of the planet. Wildlife has declined on average by over 60 per cent in last 50 years. We have significantly changed 75 per cent of the land surface. Two thirds of the ocean area are impacted by human activity. Just 15 per cent of wetlands still exists today. Between 2010 and
2015 alone, 32 million hectares of forest have disappeared. To date, we have lost one third of all forest area compared to pre-industrial levels, and live coral cover on reefs has nearly halved in the past 150 years. If we continue on this path unabated, the loss in biodiversity will have severe implications for humanity, from the collapse of food and health systems to the disruption of entire supply chains. Our unsustainable use of nature is largely to blame for this dramatic situation. Nature’s ability to sustain all life forms on Earth and provide for human well-being continue to decline at an alarming rate.
OVER 150 COUNTRIES PARTICIPATE IN WORLD ENVIRONMENT EACH YEAR.
WHAT CAN INDIVIDUALS DO? EACH ONE OF US HAS A ROLE TO PLAY IN ENDING BIODIVERSITY LOSS AND PRESERVING NATURE. AS INDIVIDUALS WE MUST RETHINK WHAT WE BUY AND USE AND BECOME CONSCIOUS CONSUMERS. IF WE ARE TO CHANGE OUR CURRENT COURSE OF DESTRUCTION TO ONE OF CUSTODIANSHIP OF NATURE, WE MUST FIRST EARN about what we can do; L SHARE that knowledge with our family and friends. ACT on the things we need to change. »
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LEARN:
Being confined to our homes is the perfect opportunity to learn more about the wild species and habitats with which we share our planet. This time indoors can be a chance to reflect on the role of nature in our lives and the ways in which we can advocate for positive change.
SHARE:
UNEP will be opening conversation threads in eight languages across its social media channels. We will be asking you to tell us why it’s time #ForNature. This will be the opportunity for you to share why you love our natural world, for governments to showcase their efforts to protect nature and for organizations to advocate for their cause.
ACT:
We ask all of you to begin to act on the knowledge you have acquired to help end biodiversity loss and the climate crisis. Only by doing our part can we allow nature to heal and ensure a better and healthier future for everyone.
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Learn about how you can help fight climate change through the United Nations’ Act Now campaign un.org/en/actnow/ ● Learn about plastic pollution and how it affects marine species through UNEP’s through UNEP’s Clean Seas campaign cleanseas.org/ ● Find out about the endangered species that are trafficked in the illegal wildlife trade wildfor.life/the-campaign ● Look into the Anatomy of Action, which maps out actions individuals can take to reduce their carbon footprint anatomyofaction.org ● Find out if your cosmetics and products contain harmful microbeads through the Beat the Microbead app beatthemicrobead.org/ download-the-beat-themicrobead-app-and-takepart-in-ocean-conservation/ UCN’s #NatureforAll Discovery Zone offers a range of creative tools – from videos to lesson plans, to comic books – to help you learn about nature
AUSSIE PETS
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
WINTER PETS WITH WINTER HERE ITS IMPORTANT TO LOOK AFTER OUR PETS. HERE ARE SOME TIPS ON HOW TO HELP YOUR PETS THROUGH WINTER.
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AUSSIE PETS
DRY HEAT
EXERCISE
Most pets will spend more time inside in the Winter months, we will no doubt have the heater cranked up which is great for us, but not great for your furry friend. Most pets will develop a Winter coat to protect them from the cold, but once inside a heated house they can become overheated.
We all still need to be active in Winter, so do our pets.
• Make sure you have plenty of water, more than normal as dry heat can make pets thirsty. • If your pet is lying on your tiled area they are looking to cool down, turn down the heat or give them a spell outside. • Always a good idea to have one room that your pet can access that is much cooler than the rest of the house so they can still enjoy the indoors without the heat.
OUTDOOR HOUSING An outdoor house or safe area is great for your pet in Winter, essential if they spend most of their time outdoors. These outdoor houses are only effective if: • The house is elevated slightly off the ground. The cold ground can transfer the cold into the house making it cold. Elevation also protects against rain. • Make sure the house is waterproof and windproof. • Make sure the entrance is not into the wind. • Include an extra blanket. Check the blanket often to make sure its dry.
FOOD AND WATER In Winter you may exercise your pet less, this can lead to weight gain. If you are exercising less, feed then a little less. • Check the outdoor water bowl is not freezing over in the night. • Keep food in an area where rain can’t get to it. PAG E 7 8
• After a walk dry your pet’s paws and legs, check for mud and debris. • If you pet has an outdoor house ensure then can leave their house and walk in a covered area. • For less hairy pets consider a jumper to keep them warm on walks.
GENERAL HEALTH With the extra Winter coat a pet can get a few mattered hair areas, often around the neck and back. This is where dogs like to scratch but mattered hair can catch the claws so make sure you check the fur for built up areas. Fleas also enjoy Winter coats so make sure you have all your flea treatments up-to date.
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F E AT U R E
AUSSIE GROWN KANZI® APPLES KANZI® APPLES WERE FIRST INTRODUCED TO AUSTRALIA 10 YEARS AGO AND HAVE QUICKLY BECOME ONE OF AUSTRALIA’S FAVOURITE APPLES. IN FACT, GROWERS HAVE PLANTED AN EXTRA 64,000 TREES THIS YEAR ALONE TO HELP KEEP UP WITH THE DEMAND. Kanzi® apples are in season from March to September and are grown in 83 orchards around Australia including in the pristine orchard regions of Batlow (NSW), Yarra Valley (Vic), Adelaide Hills (SA), Manjimup (WA), Huon (Tas) where the warm days and cool nights are ideal for nurturing apples. The growers pick each apple by hand and take special care when packing, with only premium, first-class fruit sold as Kanzi®. »
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KANZI®
Kanzi® apples have a delicious sweet and tangy taste, with their knock-out flavour coming from the variety’s parents - the sweet Royal Gala and the tangy Braeburn. Second generation apple grower Ian Cathels said despite a tough season, that was threatened by drought, bushfires and hail, there was an abundant crop of premium Kanzi® apples. “We’ve seen demand for Kanzi® grow year-onyear because of their amazing taste and their
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ability to stay fresh. If you keep your Kanzi®’s in the fridge, they’ll keep their juicy crunch for up to two months.” As well as storing well, Kanzi® have a higher vitamin C content than many other apples. Just one Kanzi® apple will give you almost half (46%) of your recommended daily intake of vitamin C.1 Vitamin C helps support a strong immune system and fights fatigue.2
CINNAMON KANZI® APPLE FRIES
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RECIPES
Prep / Cook Time: 30-35 minutes
For an indulgent treat, try these tasty Kanzi® Apple Fries tossed in spiced cinnamon sugar.
INGREDIENTS 3-4 medium size Kanzi® apples (peeled, cored and sliced into 5mm wedges) ¼ cup caster sugar 1 cup all-purpose plain flour ¾ cup full cream milk 1 medium egg lightly beaten 1 tsp cinnamon 1 tsp vanilla essence Vegetable oil, for frying
Cinnamon sugar: 1/3 cup caster sugar 1 1/2 tsp cinnamon Caramel sauce: 3 tbsp maple syrup 1/2 tsp cinnamon powder ½ tsp ground clove Juice of ½ lemon 1 tsp vanilla extract 1/2 tbsp corn flour 3 tbsp full fat cream (or coconut cream) pinch sea salt
METHOD 1. Pour the vegetable oil (4cm high) into a medium size
saucepan with deep sides. Place on medium - high heat and bring it up to frying point (185C). 2. In a mixing bowl combine the plain flour, sugar and cinnamon and stir to combine. Then add the milk, lightly beaten egg and the vanilla essence. Using a whisk, whisk until well combined and no lumps appear. 3. Add the Kanzi® apple slices to the batter to coat. 4. While the oil is heating up, prepare your cinnamon sugar by simply mixing both ingredients together. Set aside on a large plate. 5. Test if the oil is hot enough by adding in a tiny spoon of batter, it should sizzle and little bubbles should form around the batter edges. If not, allow it to heat up further. 6. Pick up a Kanzi® apple slice and allow any excess batter to drip off before placing it in the oil. Use a slotted spoon to gently turn the apple slice over once the batter coating has developed a light golden brown colour and cook the other side (2-3 minutes each side). Drain off any excess oil and place on paper towel. Repeat the process in batches of 5-6 slices at a time to prevent the slices sticking to each other. 7. Toss the cooked Kanzi® apple fries in the cinnamon sugar to coat all sides.
To make the caramel sauce: 1. Combine the lemon juice and the corn flour in a small saucepan. Stir until well combined and any lumps are removed. Then stir in the remainder of the ingredients. 2. Allow to simmer on medium heat, stirring constantly until the sauce starts to thicken. Keep stirring to prevent lumps forming. Depending on your sweet tooth, a little more maple syrup can be added. 3. Once the caramel sauce is thickened and the taste of the corn flour has disappeared take it off the heat. 4. Enjoy your Kanzi® apple fries with a side of caramel sauce, served from a small pouring jug.
Recipe credit: K anzi® apples www.kanziapple.com.au
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