NEW Products
CAREPANTRY FLOUR ENTERS THE MARKET
CarePantry brand of flour which is set to add a splash of colour to the baking aisle!
Made from 100% Australian grown, responsibly farmed wheat, CarePantry supports Australian farming communities via its partnership with Rural Aid. CarePantry Flour is available Nationally in Woolworths supermarket.
CADBURY DAIRY MILK VELVET
A SMOOTHER, MORE CHOCOLATEY, MILK CHOCOLATE WITH 40% MORE COCOA AND 25% MORE MILK.
Expanding our Cadbury Dairy Milk chocolate offer provides choice for consumers based on their taste preferences. The product caters to milk chocolate lovers seeking a heightened cocoa and more creamy taste, while maintaining the high quality synonymous with Cadbury.
Available in two varieties Milk Chocolate and Milk Chocolate with Hazelnut.
NEW Products
KITKAT CEREAL LAUNCHES IN AUSTRALIA
Cereal Partners Worldwide has announced the launch of KitKat Cereal, a delicious new breakfast option which brings the iconic KitKat brand to consumers’ cereal bowls. Created in partnership with the KitKat team, the delicious new cereal contains whole grain and offers a chocolatey taste and wafer-like texture. Cereal Partners Worldwide Marketing Manager, Suzanne Poezyn said, “When you’re looking for something different to start your day, KitKat Cereal is the perfect option for an occasional, indulgent Breakfast.”
“We’re sure the new cereal will delight KitKat fans, and make a great addition to your breakfast repertoire, as part of a balanced diet.”
NEW THOUSAND ISLAND DRESSING
NEW to the Praise Mini’s range is Thousand Island Dressing, perfect for seafood and salads. This creamy dressing boasts a rich tomato flavor with just the right hint of paprika. It adds a delicious twist to any dish, making it a convenient go to favorite for flavor lovers.
Baxters Australian Made Vodka, recognised as the world’s most awarded Vodka of 2023, after winning the ‘Triple Still’ Award
After almost a decade off the shelf, Tooheys Extra Dry Platinum is back. For now mainly available in NSW the relaunched features a fresh new black-on-black look but the same clean, crisp taste and an ABV of 6.5 per cent. REMEMBER ME, I’M BACK TOOHEYS
• 300g pkt ALLEN’S JAFFAS
• 600mL thickened cream
• 395g NESTLÉ Sweetened Condensed Milk
• 1 1/3 cups (200g) NESTLÉ Bakers Choice Dark MELTS, melted, plus1 ½ cups (200g), extra, melted
• 1 tsp finely grated orange zest
Festive Ja as Semifreddo
Grease ten ¾ cup capacity (190mL) timbale moulds. Place on a baking tray. Set aside 10 ALLEN’S JAFFAS for decoration. Place remaining ALLEN’S JAFFAS in a snap lock bag and using a rolling pin, crush until coarsely broken.
Using an electric mixer, beat cream and NESTLÉ Sweetened Condensed Milk until thickened; beat in melted NESTLÉ Bakers Choice Dark MELTS until just combined. Fold through crushed ALLENS JAFFAS and orange zest. Spoon mixture among moulds; do not overfill; tap down moulds lightly on workbench to remove air pockets. Cover with plastic wrap and place in the freezer for 6 hours to set.
Invert the puddings onto serving plates (Use a warm cloth to rub over mould if they need a little help to become loose). Spoon reserved NESTLÉ Bakers Choice Dark Melts over each puddling and let choc drizzle down sides slightly; decorate with reserved ALLEN’S JAFFAS.
Makes: 10
Preparation Time: 25 minutes (plus freezing and refrigeration time) EASY
Springtime in the orange orchards of the Riverina, NSW means Wild Nectar Orange Blossom Honey is being made by our bees as they busily feed and pollinate the delicately fragrant flowers of the citrus trees. Raw and cold extracted to maintain the honey's natural clear, fresh aroma and delicate, zesty taste.
www.wildnectarhoney.com.au
BICKFORD’S NEW COFFEE ENHANCERS
BRING THE LUXURY OF A CAFÉ TO YOUR HOME
Bickford’s, known for its exceptional beverages, is excited to announce the launch of its new coffee enhancers, now available at Woolworths stores nationwide. With two delicious flavours - Salted Caramel and Roasted Hazelnut.Each flavour is designed to bring the luxury of a café to your home. Just add 20mL of syrup (or adjust to your taste) to your coffee, and enjoy a flavoursome hot or cold beverage that’s perfect for any time of day.
IN SEASON
Spring into these healthy Veg options
1
Now known as one of the healthiest vegetables if not the healthiest vegetable to eat.
This leafy veg can range from rich to herbaceous in flavour. Kale is a leafy vegetable with green or purple leaves. There are several varieties of kale all of which differ slightly in taste, texture and appearance. This vegetable is a member of the brassica —or cabbage—family, also known as a cruciferous vegetable. Wrap loosely and keep in resealable bag in vegetable drawer of fridge.
ALL HALE KALE SWEET POTATO
2
A great option for Potato lovers as the Sweet Potato is slightly healthier.
The purple variety has shot to fame after the airing of the Blue Zone documentary, where people who live to 100 include Purple Sweet Potato as a key part of their diet. While the sweet potato is a root vegetable, it is not directly related to the regular potato. It has quite different taste and a lighter, fluffier texture. Sweet potato makes an excellent side dish, and yummy chips.
“TURN IT UP”--- NO TURNIPS
Yes Turnips, like Onions, Turnips can add flavour and something a little different.
Looking at the nutrient list for Turnips, it was pretty broad with many describing them as a ‘Nutrient Powerhouse” so a bit of everything. A mild tasting root veg that must be cooked before it's eaten. Turnip is a white fleshed root vegetable with purple-flushed white skin. Varieties vary in size and shape. They are slightly sweet and peppery, and often used to cut through the richness of slow cooked or braised meats.
Try baked, mashed, sauteed or in a casserole.
5
BRUSSELL SPROUTS
4
It’s spicy, tangy and sweet, and popular in Asian dishes.
Ginger can be crushed or cut in small pieces, it can also be bought in powder form. It is very versatile, it can go into just about any dish, try it in bread crumbs with crumbed Chicken. Ginger also goes great with Garlic so you have SUPER healthy dining experience. Try scraping the skin off with a teaspoon rather than cutting with a knife to minimise waste.
Sprouts seem to be the only veg that you either love or hate, no in between.
Okay, I understand, if you hate Sprouts you may stop reading now, I know nothing will convince you they are worth eating. BUT, if you don’t mind a sprout then you’re in luck as they are packed with goodies. Their compact little bodies keep in all the goodness so for a small veg they deliver big results. This veg is shaking off the stigma and making a culinary comeback. Brussels sprouts resemble miniature cabbages and are named after the city of Brussels in Belgium. The sprouts are the edible vegetative buds of the plant.
Peel before use. Keep in a resealable bag with most of the air pressed out and in the fridge.
GARLIC – SAY NO MORE
5 GINGER
The smaller the clove, the stronger the taste.
My father always said, “1000 people can’t be wrong.” For 2,000 years garlic has been praised as a magic health food, so it must be true. Believed to cure almost everything (except bad breath) and even ward off evil spirits. (Happy Halloween) Try smoked and black garlic for something different.
SWEET POTATO HUMMUS – 3 WAYS
Preparation Time: 20 minutes
Cook Time: 25 minutes
Makes: 3 Cups
BASE RECIPE
Ingredients
400g Sweet Potato, peeled, cubed
1 tablespoon olive oil
400g can chickpeas, rinsed, drained
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, chopped
Olive oil and pita bread crisps, to serve
Method
1. Preheat oven to 200°C /180°C fan-forced. Line an oven tray with baking paper
2. Place sweet potato on tray and drizzle with oil. Toss well and season
3. Bake for 20-25 minutes until tender and golden. Set aside to cool
4. Place sweet potato, chickpeas, tahini, lemon juice and garlic in a food processor. Process with enough warm water until smooth. Season. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS TOPPINGS
CORIANDER HUMMUS WITH HONEY ROASTED CASHEWS
Ingredients
2 tablespoons chopped coriander
2 tablespoons chopped honey roasted cashews
1 teaspoon dried chili flakes
Method
Top hummus with coriander, cashews and chili flakes. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS WITH POMEGRANATE MOLASSES AND PISTACHIOS
Ingredients
1 tablespoon pomegranate molasses
2 tablespoons pomegranate arils
1 tablespoon chopped pistachios
Method
Top hummus with pomegranate, molasses and pistachios. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS WITH FIRE ROASTED CAPSICUM, FETA AND SMOKED PAPRIKA
Ingredients
2 tablespoons fire roasted capsicum strips
40g feta, crumbled ¼ teaspoon smoked paprika
Method
Top hummus with fire roasted capsicum, feta and smoked paprika. Serve drizzled olive oil. Accompany with pita crisps.
FOR THE FLAVOUR SEEKERS
150 Years.
With a proud tradition of premium quality, Bickford’s is considered one of Australia’s oldest and most treasured brands.
WHERE DID IT ALL START?
Founded by William Bickford in 1840 in Hindley Street, which was the centre of Adelaide trade at the time, the business began as a dispensary selling an eclectic range of pharmaceutical remedies, general goods, perfumes and veterinary supplies.
William advertised the business, gaining a strong reputation in South Australia before his unexpected death in 1850. His wife Anne-Margaret made the unusual decision for the time to continue the business alone, eventually creating AM Bickford & Sons, the foundation of the company we know today. Anne-Margaret’s signature still features on all Bickford’s packaging as a stamp of authenticity as well as a proud reminder of the family roots.
William experimented with cordial as a means to ward off ailments such as scurvy which was prevalent at the time, however his idea was not fully realised until 1874 when Lime cordial was produced and sold commercially under Anne-Margaret’s stewardship, with Bickford’s quicklybecoming synonymous with high quality cordial, a reputation which remains true today. The popular cordial range achieved recognition, winning awards at home as well as at international exhibitions in Great Britain and France.
By 1920, Bickford’s had also created new opportunities through the development of Our Jack’s Essence of Coffee and Chicory which was
Bickford’s Iced Coffee Syrup we know and love today, which remains
BICKFORD’S CURRENT OWNERS,
THE
KOTSES
FAMILY, BOUGHT THE BUSINESS IN 1990 HERALDING A NEW ERA IN INNOVATION AND RANGE EXPANSION WHILE KEEPING A FIRM GRIP ON THE TRADITIONS AND REPUTATION THAT MAKES BICKFORD’S A MUST- HAVE BRAND IN EVERY HOME.
Today Bickford’s Lime cordial remains the flagship brand. The century old recipe using the finest ingredients has seen it grow to become a true icon, achieving South Australian Heritage status in 1965 and a rightful place as the nation’s favourite premium cordial. Bickford’s now boasts a wide range of cordial flavours that includes a combination of traditional classics and modern favourites.
product family now includes more than 150 products from and mixers and pure
Another Bickford’s favourite, the Old-Style Soda range, was re-developed in 1992 with a nostalgic look at the Australia of yesterday, staying faithful to the traditional recipes developed more than 70 years before. Still winning new fans today, with a following that includes both the young and young at heart, Bickford’s Traditional Soda represents the pride, quality, integrity and simplicity of flavour of a bygone era that is unmistakably Australian
BLENDING TRADITION WITH MODERNITY
In 2024, the Bickford’s range will undergo a complete brand refresh designed to blend a modern look and feel while respecting the tradition of its 150-year history. Starting with the Premium Juice range which started to arrive on shelf in August, the rest of the range will roll into the new aesthetic over a 6-month period as the brand steps into the next era of its iconic journey.
SO, FROM HUMBLE BEGINNINGS TO 150 YEARS LATER BEING A THRIVING SUCCESS WITH A STATE-OF-THE-ART MANUFACTURING FACILITIES IN SALISBURY SOUTH, OPERATING 8 PRODUCTION LINES WITH AN ON-SITE LABORATORY, BICKFORD’S LIQUID EXPERTS CREATE UNIQUE, INNOVATIVE CORDIALS, JUICES AND SYRUPS FOR AUSTRALIANS TO ENJOY EVERY DAY.
OH
NO... HERE IT COMES!
Allergic rhinitis or as we know it - HAY FEVER.
You hear the lawn mowers roaring down the street, you look at the trees and see buds blossoming, you see the bees and know they are carrying….. Pollen, yes, its hay fever season. They say 18% of us will have hay fever at some stage in our lives, for the 82% that won’t be affected you can count your blessings because as sufferers know it can be like having the flu all over again, then again and again.
Although not generally serious hay fever can be a real nuisance, the good news is you can selfmedicate with an antihistamine, you may need to try a few brands to find one that works for you.
If you have symptoms its important to be sure it is hay fever and not something more serious, most experienced sufferers know instantly, but if you are a first timer, or have prolonged symptoms probably best to pop into your doctors for a chat.
Hay Fever can also become a bigger problem for those who suffer asthma or other respiratory illness, so if planning an outing with the Grand parents or someone susceptible perhaps the park with freshly mown grass is not the place, try somewhere indoors.
Planning is the key. If you suffer you should know a windy day whisks up the dust and pollen, avoid cut grass and gardening, you may have other triggers so avoiding these is half the battle.
Tips to avoid hay fever.
1. Wear a mask that covers your nose and mouth.
2. Wear wraparound sunglasses to protect your eyes from dust and pollen.
3. shower and change your clothes after you've been outside.
4. Stay indoors on windy days.
5. keep windows and doors shut when indoors.
6. Don’t put pets close to your face.
7. vacuum regularly and dust with a damp cloth.
If suffering
1. Use a warm nasal and eye wash as pollen can be caught.
2. Take a shower
3. Use your favorite antihystemine
If symptoms persist see your doctor, for severe sufferers there are other treatment options rather than the standard antihistamine.
OrangeBlo om
Our bees have been enjoying the spring in the orange orchards of the Riverina NSW, to create our delicious, delicately fragrant citrus honey.
SEASONAL harvest
REMEMBER TRICK
OR
TREAT?
OR IS THAT AN AMERICAN THING?
A few decades back kids would go to a door, be greeted with the question, Trick or Treat? The kids would reply with one or the other, and if treat was selected they would be offered a treat, or pick from a selection of two of three treats.
These days with safety being at the forefront of people’s minds all the parents are out with the kids, so no one is home to ask the questions. The treats are just left on the porch and the kids help themselves. So, in my opinion the original tradition has morphed from a kids on the streetin costumes to families and groups often several families getting together to walk the streets which I think is a positive evolution.
Build the excitement
With all great days, the lead-up and excitement is half the fun. Unlike Christmas or a birthday where the kids just wait, wait and wait for the day to come around so they can open presents, Halloween provides a really good opportunity to get the kids involved in planning, brainstorming costume ideas and the creation of costumes, makeup, garden decoration and coordination with friends and family.
What the ?
How about cooking a big batch of spooky cookies or cupcakes as treats for the trick or treaters rather than lollies. This is a great activity that the kids and do or be part of. Decorating spooky foods is fun, and often cheaper than buying a ton of lollies.
Fun ideas
A REAL PUMPKIN BOWL
Grab a nice sized pumpkin, cut off the top, scoop out the middle so it makes a nice big bowl. Prepare a few days before so the inside can dry. For a bowl, we don’t recommend you cut out eyes and mouth as these cuts can create weak points and can sag (if the pumpkin has been prepared in advance.) A real pumpkin will start to deteriorate within 3-4 days so don't prepare it too early. Also put glad wrap of some cover inside so any moisture will not be transferred to anything inside.
A PUMPKIN LANTERN
A pumpkin lantern is different, definitely cut the mouth and eye holes, insert a candle at night to bring out it’s “spooky.”
OLD MILK CONTAINER LANTERNS
Clean some old milk or juice containers, paint on your ghoulish face, cut a hole in the back and insert a battery-operated light, obviously do not use candles, perhaps a cheap battery-powered light.
POPCORN SKULLS
Have fun creating these creepy popcorn skulls, just cook up some popcorn and a drop food colour, icing or melted chocolate. You can even put in little bags for the trick or treat bowl.
PERFECT FOR THE TRICK OR TREAT BOWL
Wizz Fizz Chocolate Monsters come individually wrapped and in packs of 12. 5 spooky flavours, Caramel, Raspberry, Bubble Gum, Pine, lime slime and Sherbet pops.
SpringCooking!
BUTTERMILK FRIED CHICKEN BURGER
COLD SMOKED SALMON BRUSCHETTA ON SOURDOUGH
WITH SAUCE GRIBICHE SPICED WHOLEMEAL APPLE TEACAKE
CARAMELISED ONION AND GRILLED CHICKEN TACOS
CREAMY BACON AND EGG LINGUINE
LOW CARB MOROCCAN-STYLE ROAST POTATOES
CELEBRATION CARAMEL AND BISCOFF CHEESECAKE
CHICKEN AND ASPARAGUS BURGERS
LIGHT AND REFRESHING SPRING RECIPES
BUTTERMILK FRIED CHICKEN BURGER
PREP 45 MINS
INGREDIENTS
15 MINS
600g Lilydale Free Range Chicken Breast, halved horizontally
1 ½ cups plain flour
½ teaspoon sea salt
Juice and zest of 1 lime
2 eggs, lightly beaten
1 garlic clove, crushed
4 brioche rolls, split
1 teaspoon tabasco sauce
½ small red onion, thinly sliced
1 long green chilli, seeded, thinly sliced
¼ red cabbage, finely shredded
¼ green cabbage, finely shredded
1 teaspoon Cajun seasonin
1 small carrot, coarsely grated
1 tablespoon ground black pepper
⅓ cup whole egg mayonnaise
1 cup (250mL) buttermilk
Vegetable oil or canola oil, for deep frying
1 baby cos lettuce, leaves separated 4 dill pickles, thinly sliced
Shoestring fries, to serve
METHOD
1. Whisk flour, Cajun seasoning, pepper and salt in a shallow bowl. Combine buttermilk and eggs in another shallow bowl. Working with 1 piece at a time, coat chicken in flour mixture, shaking off excess. Dip in buttermilk, allowing excess to drip back into bowl. Coat again in flour mixture, shaking off excess. Set aside on a plate lined with baking paper.
2. Combine garlic, mayonnaise and tabasco in a small bowl. In a separate bowl, combine onion, chilli, cabbage, carrot, and lime juice and zest.
3. Pour oil into a large heavy frying pan to a depth of 1 ½cm. Heat over medium heat until oil is hot (test with a small piece of bread – when bread bubbles and turns golden brown the oil is ready). Fry the chicken, in batches, until golden brown and cooked through, about 4–5 minutes per side. Transfer to a wire rack set over a baking tray; season lightly with extra salt.
4. Spread rolls with spicy mayonnaise. Top with lettuce, pickles, cabbage slaw and chicken. Serve with shoestring fries.
COLD SMOKED SALMON BRUSCHETTA ON SOURDOUGH WITH SAUCE GRIBICHE
From the waters of Canada, Tasmania and the Northern Territory comes Barossa Fine Foods’ selection of dry cured, naturally smoked salmon and barramundi that will have your next occasion swimming with flavour. Find their Wild Smoked Salmon, Tasmanian Smoked Salmon and Smoked Barramundi today at select Woolworths supermarkets across Australia.
For more delicious recipe inspiration, visit www.barossafinefoods.com.au
INGREDIENTS
100g Barossa Fine Foods Wild Smoked Salmon
Sourdough Bread
Fresh Lemon
3 Large Eggs
2 tbsp White Wine Vinegar
1 tsp Dijon Mustard
1 tbsp Lemon Juice
Salt & Pepper
1 Cup Extra Virgin Olive Oil
1 tbsp Brined Capers, Drained
8 Cornichons
1/4 Cup Fresh Parsley
2 tbsp Fresh Chives
METHOD
1. To make the Sauce Gribiche, put the whole eggs in a small saucepan (do not crack the eggs) and cover them with an inch of cool water. Bring the water with the eggs in it to a boil, cover with the lid, then remove from the heat and let the eggs sit in the covered pan for 7 minutes.
2. While the eggs cook and sit, chop the cornichons, parsley, chives and mince the garlic.
3. Remove the eggs from the pot, rinse them in cold water until they are cool enough to handle and peel them. Be gentle, as the yolks will still be very soft - this recipe works well with fully boiled eggs too.
4. Place the eggs, cornichons, parsley, chives, garlic, capers and mustard into a food processor and pulse to form a rough, chunky mixture. Add the lemon juice, oil, salt and pepper. Pulse to combine again - you want to form a lightly chunky mixture.
5. Slice the sourdough and toast until golden and lightly crispy. Add a generous amount of gribiche, then top with Barossa Fine Foods Wild Smoked Salmon to enjoy a flavour worth celebrating.
SPICED WHOLEMEAL APPLE TEACAKE
INGREDIENTS
125g butter, softened
180g CSR Lite Reduced Calorie Sugar
2 tsps vanilla extract
150g self-raising flour
150g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
2 eggs, lightly beaten
2/3 cup full cream milk
1 small pinch salt
2 pink lady apples, cored and cut in thin slices
1 tbsp lemon juice
2 tbsps warmed CSR Golden Syrup
Whipped cream or natural Greek-style yoghurt, to serve
METHOD
1. Preheat oven to 180°C.
2. Butter and line a 20cm round cake pan.
3. Pour the lemon juice over the apple slices and toss them. This will stop them going brown.
4. In an electric mixer, whisk the butter and CSR Lite Reduced Calorie Sugar until light and fluffy.
5. Add the eggs and vanilla, then beat until fully combined.
6. With the mixer on a very low speed, add the milk then the flour, spices, salt and milk, beat until well combined. Scraping the bowl down at least once when you do this.
7. Pour the batter into the cake pan and smooth the top of the batter. Then arrange the apple slices in a decorative pattern on the top of the cake and brush with a little warmed CSR Golden Syrup.
8. Bake, covered with a sheet of baking paper for 40-45 minutes until golden brown and cooked through. Test with a metal skewer.
9. While warm, brush again with a little warmed CSR Golden Syrup and serve with a generous dollop of cream or yoghurt.
EGG NET PAD THAI
INGREDIENTS
For the egg nets
4 eggs
For the sauce
½ cup palm sugar
½ cup fish sauce
½ cup cooking tamarind ½ cup water
For the pad thai
375g rice noodles, soaked in cold water for one hour
2 Tbsp neutral oil (e.g. canola)
200g prawns, sliced in half lengthways
150g firm tofu, thinly sliced
4 cloves garlic, sliced
2 Tbsp crushed peanuts
1 tsp chilli flakes, or to taste
¼ cup garlic chives, cut into 4cm lengths
2 cups beansprouts, loosely packed
Garnish
4 eggs, to fry (optional) Fresh lime wedges, to serve
METHOD
1. In a small bowl, crack four eggs, season with a pinch of salt and beat lightly. Place the mix into a clean squeezy bottle and set aside.
2. Preheat a medium non-stick pan over medium heat. Add a little neutral oil, then take your squeeze bottle of the egg mix and draw a net pattern with the egg by zigzagging lengthways covering the base of the pan, then turning 90 degrees and repeating the zigzag to create a hash pattern.
3. Allow the egg net to set fully before removing from the pan. Set aside on a clean dinner plate then repeat with the remaining egg to make four nets.
4. Wipe or rinse out the same pan, then place back on the heat and add the palm sugar. Melt the sugar and allow it to caramelise. Meanwhile, mix the fish sauce, tamarind and water. Once the sugar begins to brown, add the fish sauce mix. Be careful as it may splatter a little (the sugar is very hot). Turn the heat down and mix well until the caramel is dissolved. Set aside to cool.
5. For the pad Thai, place a large wok over high heat to preheat. Add oil and prawns, toss to cook briefly then add tofu and garlic and stir-fry for a few minutes until tofu becomes golden at the edges.
6. Add the noodles, sauce and toss to coat everything well, continue to cook until noodles become slightly translucent. Add the peanuts, chilli, garlic chives and beansprouts and toss until sprouts are wilted slightly.
7. To serve, place a portion of pad Thai noodles into the centre of the egg net (around 1 cup), roll it over and tuck the edges of the egg net under the noodles to make a neat package. This is easiest done with clean hands.
8. Once you’ve assembled each egg net pad thai, place a large frypan over medium heat, add neutral oil and fry four eggs until crispy on the bottom and the whites are cooked through.
9. Place a fried egg on top of each pad thai bundle, then garnish with a little extra beansprouts, chives, peanuts, chilli and a lime wedge.
TRULY SOMETHING ELSE
CREAMY BACON AND EGG LINGUINE
INGREDIENTS
400g linguine
200g piece Australian bacon, cubed
4 free range eggs
½ cup Parmesan Reggiano cheese, grated
½ cup Pecorino, grated
Freshly ground black pepper
½ cup extra grated Parmesan cheese for garnish
Finely chopped parsley to garnish
METHOD
1. Heat a large pot of salted water to the boil over a high heat. Add the pasta and cook 10-12 minutes until al dente. Drain pasta and reserve ½ cup of cooking water.
2. Heat a large frying pan over a medium heat 2 minutes, add the diced bacon pieces and cook stirring occasionally until bacon is brown and fat has rendered or becomes clear. Remove from heat.
3. Return the pan to the heat and add the linguine to the pan along with half the reserved cooking water. Toss pasta well until 2 minutes. Remove the pan from the heat.
4. Whisk together the eggs and cheeses together and quickly incorporate the egg mixture with the pasta, adding the remaining cooking water. The residual heat will cook the egg.
5. Season well with black pepper and garnish with chopped parsley and grated Parmesan.
LOW CARB MOROCCAN-STYLE ROAST POTATOES
INGREDIENTS
1.5kg Mitolo Family Farms
Low Carb Potatoes
1/4 cup olive oil
2 tsp ground cumin
2 tsp ground coriander
2 tsp paprika
Sea salt & cracked black pepper
1 cup chicken stock
1 cup pitted green olives
FOR SALSA
1 cup pomegranate
1 cup chopped tomato
1/2 cup chopped mint
1 tbsp olive oil
TO SERVE
Thick yoghurt Dukkah
METHOD
1. Preheat oven to 190C. Cut potatoes into wedges and place into a large baking tray.
2. Add olive oil, spices, seasoning and stock, place in the oven and roast until potatoes are tender and golden. Add the olives for the final 5 minutes of cooking.
3. Meanwhile, make the salsa by combining the ingredients in a small bowl and season to taste.
4. Serve the potatoes on a platter sprinkled liberally with dukkah and the yoghurt and salsa on the side.
NOURISH BOWL
20 2
INGREDIENTS
• 4 Mitolo Low Carb potatoes, cut into bite-sized pieces
• 1/4 cup chopped parsley
• 2 eggs
• 200g chickpeas
• 2 cups oak lettuce leaves
• 1 carrot, thinly sliced
• 1 lebanese cucumber, thinly sliced
• 1/2 cup baby mixed tomatoes
• 1/2 cup sugar snap peas
• 12 mixed pitted olives
• 1 lemon
• 1/4 cup olive oil
• sea salt & cracked black pepper
METHOD
1. Place potatoes into boiling salted water and simmer until tender. Strain and allow to cool before dressing with juice from half a lemon, 2 tbsp olive oil and parsley.
2. Boil the eggs to your liking.
3. Divide the ingredients between 2 bowls.
4. Serve drizzled with the remaining olive oil, seasoned with salt and pepper and extra lemon on the side.
CELEBRATION CARAMEL AND BISCOFF CHEESECAKE
INGREDIENTS
125g Fairy margarine, melted
250g Malt ‘O’ Milk biscuits
FILLING
3 tsp powdered gelatine
500g cream cheese, room temperature, chopped
½ cup Biscoff spread
1/3 cup caster sugar
300ml thickened cream
DECORATE
½ cup Biscoff spread
300ml thickened cream
METHOD
BASE
1. Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.
2. Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.
FILLING
3. Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
4. Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
5. Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.
DECORATE
6. Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
7. Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.
8. Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake.
CHICKEN AND ASPARAGUS BURGERS
Asparagus adds both flavour and colour to ever-popular burgers. When cooking, be sure to make enough for tomorrow’s lunchbox. For a vegetarian version, replace the chicken with minced marinated tofu. COOK 15 MINS SERVES 4-6
INGREDIENTS
Burgers:
1-1 1/2 bunches asparagus, woody ends removed, sliced finely 750g minced chicken
Juice and finely grated rind of 1 lemon
1 egg
1 cup firmly packed fresh breadcrumbs
1 teaspoon salt
Freshly ground pepper to taste
6 tablespoons olive oil for cooking
Good quality egg mayonnaise mixed with chopped chives to serve
Asparagus Salsa:
1/2 bunch asparagus, woody ends removed, diced
1/2 red capsicum, diced finely
1/2 small red onion, diced finely
2 tablespoons chopped chives
Salt and pepper
2 teaspoons extra virgin olive oil
1/2-1 teaspoon finely grated lemon zest (optional)
METHOD
1 . To make burgers, thoroughly combine asparagus, chicken, lemon juice and rind, breadcrumbs, salt and pepper. Using washed damp hands, shape mixture into 12 burgers.
2. Heat a frying pan over a medium heat and add 3 tablespoons of the olive oil. Cook 6 of the burgers until golden brown and cooked through, 3-4 minutes each side. Remove burgers from pan, drain on paper towel, cover and keep warm. Add remaining 3 tablespoons oil to pan and heat through. Add remaining 6 burgers and cook as for first batch.
3. To make Asparagus Salsa, combine all ingredients.
4. Arrange burgers on serving plates, top with salsa and serve with chive mayonnaise.
TIP
• To make a great starter, prepare burger mixture as above. Shape mixture into smaller portions and roll each portion into a ball. Cook as above and serve on toothpicks with chive mayonnaise or sweet chilli sauce.
Coopers new
Million
Visitors centre now open.
Coopers has created the ultimate Australian beer experience for visitors to the Regency Park site while expanding its craft credentials and launching into whisky production for the first time in its 162-year history.
A restaurant and three bars
Situated adjacent to the existing brewery, The new world-class facility features:
Expansive outdoor plaza dining and family areas
Interactive history display and guided tours
Dedicated tasting room
MANAGING DIRECTOR DR TIM COOPER
said “This is one of the most exciting projects we’ve undertaken in the 162-year history of Coopers Brewery, Our team has been humbled by the public’s interest, excitement and support as this impressive building has taken shape. We wanted every aspect to be truly world-class and of the highest quality. It’s a long-term investment in the future of Coopers.
Sprinkler
Waters a LARGE area up to 15 metre diameter. Average flow rate of 10 LPM.
Sprinkler
Waters a SMALL area up to 8 metre diameter. Average flow rate of 4 LPM.
Purpose shaped base for roof cooling.
Sprinkler
Large area - low pressure 9 to 14.5m diameter. Average flow rate 7LPM.
Designed for domestic, commercial and rural application.
The Wobble-Tee, Clever Drop and RolaRain sprinklers all have removable filters for dam or river use. Multiple sprinklers can be run off one tap.
UV stabilised for a long life in the harsh Australian sun.
Available from leading hardware stores and rural retailers.
Stress free
SPRING CLEAN Windows inside
Windows can be a huge job. We suggest starting on the outside first, this can be easier as its mostly dust and cobwebs. Start with a pressure wash using your hose (with a pressure attachment) and broom or brush to give them a loose going over. Do not use soap on the outside as it may leave streaks which you may think are on the inside when you start inside.
Windows inside. Make sure you remove any curtains or things that just get in the way, especially if your Spring clean will involve a curtain wash. Dust blinds before you clean the windows. Clean the inside of your windows when it is not that sunny as heat dries the windows super-fast leaving streaks. Have the right cleaning cloths, microfibre or similar.
use boiling water. Boiling water is a great way to remove built up fat and gunk in your pipes. Fill a kettle and pour it slowly down the sink,
detergent if you wish. The Boiling water is also a fairly good germ killer.
Odour traps
Grimy faucets
Grimy faucets, or grime in any cracks. An old toothbrush can do the trick, a bit of White King and elbow grease is perfect for this task.
Wash things that can trap odour, like dog beds, throw rugs and carpets. You do not need to use your washing machine, just squirt, squeeze and dry in the sun. Vacuum first to remove pet hair.
Lights
You can remove exposed, easy-to-reach light globes and give them a dust, same with lamps, a good time to check the light sockets and inside the lamp shades for webs and dust.
Invest
Got a noisy vent fan?
Filter or range hood. These things are a dust magnet, they can build up dust and hamper the effectiveness of the fan. Give these a good clean.
Sometimes it is easier to buy a product that can save you time and effort in the future. Like, gutter covers, like a vacuum cleaner that actually works or doubles as a mop, a sink hole cover to stop excess scraps getting into your pipes, door sealers that stop dust blowing in.
Forget the D.I.Y
Outside
Do not forget the outside, especially the gutters. If your rainwater is building up in areas it can spill over into your roof, this can cause major damage.
Some things need an expert, like ducted heating vents, these should be cleaned regularly. It is pretty obvious that floor-based systems will fill quickly with dust, out of sight, out of mind you may say, but there are safety reasons to have these done as well as health and cleanliness issues. Every time you turn on the system you are blowing dust back into your house. If you are finding dust on your coffee tables, benchtops etc, then your ducts may be the issue.
SPRING CLEAN YOUR
What is a Metabolism Reset?
A metabolism reset involves temporarily shifting to a restricted meal plan—typically for two weeks—to help your body burn stored fat, reduce inflammation, and improve immune function. Supporting your immune system during this time is crucial, as it plays a key role in how your body responds to inflammation and processes nutrients. Additionally, quality sleep and stress management are essential for a successful reset, as they allow your body to repair, regenerate, and maintain optimal metabolism.
Certain lifestyle changes can enhance both your metabolism and your immune system, making them essential for your reset:
1. Ditch Ultra-Processed Food
Focus on whole, nutrient-dense foods like non-starchy vegetables, lean proteins, and healthy fats. Aim for meals where 80% of your plate is filled with fresh vegetables and salads, and include two servings of fruit per day. A good rule of thumb: if it doesn’t spoil, it’s probably not good for you. Opt for fresh, whole foods with shorter shelf lives.
2. Boost Gut Health with Prebiotics and Probiotics
Gut health is essential for both metabolism and immunity, as 70% of your immune cells are housed in your gut. A healthy gut microbiome helps regulateyour immune response and reduces chronic inflammation. Probiotics, found in fermented foods like yoghurt, sauerkraut, and kombucha, encourage the growth of beneficial gut bacteria, which support both digestion and immune function. Prebiotic-rich foods like asparagus, onions, and legumes feed these good bacteria, keeping your gut healthy and your metabolism active.
3. Include Anti-Inflammatory and Immune-Boosting Foods
Chronic inflammation slows your metabolism and increases the risk of autoimmune diseases. To combat this, include anti-inflammatory foods such as blueberries, green tea, dark leafy greens like kale, and fatty fish like salmon. These foods contain antioxidants and omega-3 fatty acids that help reduce inflammation and support immune function.Additionally, foods rich in Vitamin C(like citrus fruits, tomatoes, and bell peppers) help boost white blood cell production, which is essential for fighting infection. Zinc, found in seafood, poultry, and legumes, also supports immune cell function and helps regulate inflammation.
High levels of stress can lead to an increase in the hormone cortisol, which is known to contribute to weight gain, particularly around the abdomen. Things that combat stress are practices such as meditation, yoga, orexercises.
Water is essential for digestion, satiety, and liver function. Studies show that increased water intake can aid weight loss and improve immune function.
4. Manage Stress and Cortisol Levels
5. Hydrate!
6. Use Coffee in Moderation to Support Your Metabolism and Immunity
Caffeine, particularly from coffee, can be a valuable tool in boosting your metabolism during a reset. Known for enhancing mental alertness and motivation, coffee also increases your body’s energy expenditure, promoting fat-burning and reducing inflammation. However, moderation is key—around 4–5 cups per day is ideal, while excessive intake should be avoided, especially for those with cardiovascular concerns.
7. Prioritise Sleep to Support Metabolism and Gut Health
Poor sleep can negatively impact your body’s ability to process food and regulate energy, leading to weight gain and a sluggish metabolism. Aim for 7-8 hours of quality sleep each night to allow your body to repair and regenerate. Your gut microbiome influences mood, cognition, and immune function, and studies show that disruptions in sleep can lead to imbalances in your gut bacteria.
When to Reset Again
After three months of varied eating, your metabolism may slow down again. A good reminder to consider another reset is when the seasons change. Even those with healthy body weight can benefit from a two-week reset to improve blood pressure, cholesterol, and sleep quality.
LIKE SOME HELP?
Want a complimentary consultation with an accredited dietician?
Be Fit Food offers a 14 Day Reset Program designed to help you kickstart your metabolism, just click here
WWW.BEFITFOOD.COM AU
AUSSIE PETS BROUGHT TO YOU BY T.B.H HONEST, ALL NATURAL PRODUCTS.
DOG’S JUST LOVE MEATY INSECT TREATS
THE ARRIVAL OF TBH –TO BE HONEST – ‘MEATY INSECT’ DOG TREATS ARE CAUSING QUITE A STIR.
TBH is a leading producer of Australian Made plant and insect-based dog food. Founders Blair Triplett and Leslie Moyan are on a mission to change the way we love, feed and look after our pets. With Blair stating, “Increasingly, humans are reflecting our own health, wellness, and environmental values on our pets, and it seems our pets are enjoying the change.
WE NEVER USE MEAT, there is no need to do so – our treats are the perfect supplement to a typical meat-based diet, or for a balanced alternative protein treat or reward’.
TBH is committed to using the highest quality, sustainable Australian Black Soldier protein – perfect for pets and for the planet. When blended with ingredients like the goodness of rice, NinjinFibre® carrot and sauerkraut extract, the TBH insect Protein Dog Treat is not just super tasty, but also great for your dog’s health.
FARMED IN AUSTRALIA using only human grade food, Black Soldier Fly larvae is a complete source of (essential) amino acids. Highly digestible and naturally contains Chitin, a prebiotic.
A protein powerhouse containing healthy fats which are great for the gut and may also improve coat health.
Being bite-sized treats, Blair Triplett, Co-Founder of TBH, says “TBH Insect Protein Dog Treats are not only yummy, but also perfect for puppy training, giving your ‘old-dog’ a bit of extra love & nutrition or simply to say, GOOD DOG!”
Purchase at Habitat Pets (Victoria) or Fetch Haus (Sydney) or email info@tbhpets.com
Gums
for 75% of Aussies they are out of sight, out of mind.
AROUND HALF OF ALL AUSTRALIAN ADULTS don’t place any importance on gum health according to new data released by the Australian Dental Association, placing them at risk of serious health conditions.
ADA Survey results uncovered some revealing insights into why Australians’ oral health is not where it should be - and the need for people to boost their oral health practices to keep gum disease, tooth decay and serious whole-of-body health conditions away.
Gums are the forgotten foundations of our mouths, with just over half (53%) of the 25,000 people surveyed thinking that looking after their teeth is moreimportant than looking after their gums. Only 28% said gums and teeth were equally important, and 19% said gums are more important. Meanwhile 25% of respondents also reported that ‘how to look after their gums’ is not something they think about.
Only 60% Cleaning ?
While cleaning between the teeth is pivotal to oral health as brushing the teeth only cleans about 60% of tooth surfaces, the survey found that a shocking 74% rarely or never floss. Only 21% clean between their teeth daily which is what’s recommended by dentists.
“This means those 74% of Aussie adults may be putting their mouths on a fast track to bleeding gums which often indicates gum disease and are a red flag,” said Dr Mikaela Chinotti, the ADA’s Oral Health Promoter.
Age, Habits, and Health
“Together with risk factors including smoking, increased age and health conditions like diabetes, more and more Aussies have developed severe gum disease, known as periodontitis, over the years.
Gums and Whole-Body Health
Dr Mikaela Chinotti went on to say “These findings go some way to explaining why one in four Australians have inflammation of the gums and one in three have moderate to severe periodontitis. Together with jawbone and ligaments, the gums form the foundations that keep teeth in place. With severe gum disease, these elements are damaged, affecting how the teeth stay in place. Unfortunately, gums are the forgotten foundations of the mouth and plenty of people are not giving them a second thought. Countless scientific studies show neglected oral health can either precipitate or worsen another health condition with robust evidence linking periodontal disease and cardiovascular conditions, Type 2 diabetes and inflammatory bowel conditions.
“These serious health conditions can be in some instances be improved if people look after their mouths. That means brushing twice a day with fluoridated toothpaste, flossing daily, eating a diet low in sugar and seeing your dentist regularly for check-ups. And if bleeding gums don’t subside with regular good oral hygiene practices, then see a dentist to investigate further because healthy gums don’t bleed.”
PLANTING THE SEED
NESTLE AUSTRALIA AIMS TO PLANT 10 MILLION TREES IN AUSTRALIA
Back in 2022 Nestlé Australia announced it aimed to plant 10 million trees in Australia by 2025 in partnership with Greening Australia, Canopy and One Tree Planted. That’s one tree for every house in Australia.
The ambitious project is part of Nestlé’s Global Reforestation Program, which aims to plant and grow 200 million trees globally by 2030 as part of the company’s efforts to achieve net zero emissions.
Establishing a biodiverse mix of native species, will support the capture of APPROXIMATELY 1.9 MILLION TONNES OF CO2
over a 25-year carbon crediting period. This is the equivalent to fuel emissions from approximately 25,000 cars each year.
Plantings are happening all across Australia You can learn about the plantings and program here-
www. https://www.nestle.com.au/en/ sustainability/nature-environment/ reforestation
IS HALVING VIRGIN PLASTIC USE ACROSS ITS CORE
