Cornetts Magazine is continually being
and
Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every endeavour is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes.
Bega Cheddar Cheese blocks are proudly Aussie made and owned, with no artificial flavours and are a delicious source of calcium! Try it grated in your salads, sliced on a biscuit, a cracker or even on its own!
'A tasty breakfast or snack on the go. These Weet-Bix™ Bites Coco Crunch are packed with wholegrains, fibre, contain protein, iron, B vitamins and tasty choc pieces! All toasted for a perfect crunch.'
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
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 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.
NEW TWIX WAFER ROLLS.
Love your Twix, then you will be happy to hear Twix has released a new product, Twix Wafer Rolls. Two crispy wafer rolls coated in milk chocolate with Twix flavour. Be quick, the Twix Wafer Rolls are a limited release.
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.
Preparation Time: 25 minutes (plus freezing and refrigeration time)
Like true friends, the brands have come together to create a delicious twist on two iconic consumer favourites, proving that we really are better together. With each sip of the Coca-Cola® OREO® Zero Sugar Limited Edition, Aussies can savour a refreshing Coca-Cola® taste with flavourful hints inspired by OREO® cookies.
The Limited-Edition OREO Coca-Cola® flavoured Sandwich Cookies brings to life the Coca-Cola® taste fans know and love, embossed with Coca-Cola® cookie designs, also including red sprinkles in the creme filling.
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, 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.
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.
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.
If you love Beetroot, you will have noticed the lack of product on Australian supermarket shelves. This problem started about 18 months ago, and slowly made its way the country leaving beetroot lovers up in arms.
A recent ABC report explained that since Golden Circle moved its cannery business to New Zealand the supply has dried up (not literally), partly due to a cyclone that devastated much of New Zealand’s beetroot growing areas.
Australians love their beetroot, and the Australian Growers alone cannot keep up with demand, so we have
often relied on imported products, but as you would expect, they need to serve their markets first, and when there is any hiccup in supply, the imports dry up.
Many people think the shortage must be because our Aussie beetroot farms have been impacted by an environmental problem, but luckily that is not the case, Aussie beetroot farming is
going strong, its just that our growers and markets can not keep up with Australia’s huge beetroot appetite.
Three Three’s, a fourth-generation family Australian owned and run business has been supplying much of the Australian market since Golden Circle moved out of Australia.
Michael McAlpine, owner of Three Three’s, said his factory had been processing about one hundred tons of sliced beetroot and baby beetroots each week, with sales up 100 percent in January compared to the same month last year, despite challenges caused by wet weather.
Mr. McAlpine went on to say the Three Threes’ policy was to focus on supporting Australian businesses “first and foremost,” purchasing produce exclusively from Australian farmers.
The good news is this Winter we should see Beetroot stock returning to previous levels and we can all get back to enjoying beetroot on our sandwiches and hamburgers.
And in even better news many Australian beetroot producers will be growing more, and or bigger crops so we will rely less on imported product and enjoy more Aussie grown beetroot in the future.
Roasting Beetroot is a bit like roasting a potato in foil, you have a few options, the most common is leave the skin on, leave about 2cm of the stem as well. Wrap them in foil until cooked which can take around 45 mins (oven at 180) or until as firm as you like it. Just like a potato it should still be firm, but you can give it a bit more cooking time if you need it softer.Once roasted the skin should peel away easily. You can peel your beets before roasting or just give them a good hard skin rub to reduce the thickness of the skin.
Sounds simple, because it is, just pop into boiling water, it should take about 20-30 minutes to become soft, stick a skewer into it to ensure its soft all the way to the centre. You can put the beets with skin, which will drop off when boiled, or already peeled.
Can you eat beetroot skin?
Yes, you can, its actually packed with nutrients. You can peel the beet and put the skins in the oven and make beet chips.
You must always wash your beetroot thoroughly to remove dirt and pesticides, or anything that has been used in the growing and transport process. When cooking beetroot the colours can run, like beetroot juice, so to avoid skin and clothes getting stained use, gloves, and an apron. Important note.
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:
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.
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.
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.
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.
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.
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
OH
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.
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.
With a proud tradition of premium quality, Bickford’s is considered one of Australia’s oldest and most treasured brands.
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
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
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.
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
PREP 45 MINS COOK 15 MINS SERVES 4
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
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.
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
500 g chicken thigh
2 brown onions, cut into thick wedges
1 tsp each ground cumin, paprika, coriander, oregano
½ tsp ground cinnamon
1 tsp salt
3 tbsp olive oil
1 large red onion, finely diced
1 mango, diced
Large handful coriander, roughly chopped
Juice 1 lime
1 avocado, cut into thin wedges
12 tortillas, warmed
1 fresh jalapeño, thinly sliced
- optional
Extra lime to serve
1. Combine the chicken, onion, spices, salt and half the olive oil in a large bowl. Leave to marinate for 10 minutes.
2. Meanwhile combine the red onion, mango, coriander, lime and season to taste.
3. Place a large pan over a medium high heat and add the remaining olive oil. Add the marinated chicken/onion mix and cook for 5-6 minutes, turning the chicken and onions throughout to caramelise and cook through. Add 1/4 cup water to the pan to deglaze all the delicious bits from the pan and stir that through, then transfer the contents of the pan to a bowl and slice the chicken into thin pieces.
4. Place the warmed tortillas down and top with avocado slices, chicken, caramelised onions, and the red onion, mango salsa. Add a couple of slices of jalapeño if using and serve with extra lime wedge.
Elevate your occasion & enjoy a meal at its finest with Barossa Fine Foods. Crafted with premium ingredients & hand-blended seasonings from our 100 years of smallgoods know-how, find Barossa Fine Foods products in select Woolworths, Coles, Drakes & independent supermarkets, or visit one of our South Australian Barossa Fine Foods retail stores. For more delicious recipe inspiration, visit www.barossafinefoods.com.au
2kg Chicken Wings
2 tbls Fish Sauce Juice of 1 Lime
4 tbls Brown Sugar
½ tsp Black Pepper
4 Cloves Garlic, minced
1 tbls Ginger, minced
1 tbls Lemongrass, minced
2 tbls Vegetable Oil
2 tbls Chilli Paste with Soya Bean Oil
Crushed, Roasted Peanuts, to serve
1 Spring Onion, finely sliced, to serve Coriander Leaves, to serve
1 Clove Garlic, finely chopped
4 Birdseye Chillis, finely chopped
1 tbls Caster Sugar
2 tbls Fish Sauce
2 tbls Lime Juice
1. For the Nam Jim sauce, in a bowl add the garlic, chillis, caster sugar, fish sauce and lime juice. Whisk together well until the sugar has dissolved. Place in the fridge.
2. To make the marinade, in a large bowl place the fish sauce, lime juice, brown sugar, black pepper, garlic, ginger, lemongrass, vegetable oil and the chilli paste with soya bean paste. Whisk well to combine, add the chicken wings. Toss to coat the chicken wings in the marinade and allow to marinate for 45 minutes in the fridge.
3. Preheat oven to 180C
4. Evenly space the chicken wings on trays lined with baking paper. Discard any left over marinade. Cook in the oven until the wings are golden brown and cooked through, approximately 40 minutes. Baste the wings every now and then with the pan juices.
5. Serve the wings on a platter with the Nam Jim sauce, sprinkle over the chopped peanuts and sliced spring onions and garnish with fresh coriander leaves.
Chilli paste with soya bean oil can be found in Asian grocers. This may be substituted with sriracha sauce or, for a milder version, use sweet chilli sauce.
2 large potatoes, peeled and grated (600g)
1 small brown onion, grated
1 tbsp plain flour
½ cup light olive oil
4 poached eggs
1 large avocado, sliced
200g smoked salmon
Hollandaise sauce, store bought
Chervil sprigs or parsley leaves, to serve
1. Preheat oven to 160C. Place grated potato into a fine sieve and rinse under cold water until water runs clear. Using your hands squeeze as much liquid as possible from potatoes. Place into a clean tea towel and squeeze liquid from potatoes. (The drier the potatoes the crispier the hash browns). Combine potatoes, onion, flour, salt and pepper in a bowl.
2. Heat oil in a frying pan over a medium heat. Form 1/4 cups of potato mixture into patties and cook in batches for 3 minutes each side or until golden and crisp. Transfer to a tray. Repeat with remaining potato mixture. Place tray in oven to keep hash browns warm.
3. Place 2 potato rosti onto each serving plate. Top with avocado, salmon, poached egg and sauce. Sprinkle with herbs and serve.
PREP 15 MINS SERVES 4
Each serve of this delicious salad provides almost two of your recommended five serves of vegetables per day. This salad is a great side for grilled chicken breast, fish or steak as a main meal.
1 large or 2 baby fennel bulbs, trimmed and thinly sliced
1 large green apple, cored, cut into thin matchsticks
1 ½ tablespoons lemon juice
¼ cup firmly packed fresh flat-leaf parsley leaves, roughly chopped
½ cup firmly packed fresh mint, roughly chopped, plus extra for garnish 1/3 cup (80g) Celebrate Health
Vegan Mayonnaise
Salt and pepper
½ small savoy cabbage, shredded 1/3 cup (35g) pecan nuts, toasted, chopped
1. Combine fennel and apple in a large bowl. Add lemon juice and toss to coat (see tip). Set aside
2. Process herbs in a small food processor until finely chopped (see tip). Add Celebrate Health Vegan Mayonnaise and process again until well combined. Season with salt and pepper
3. Add cabbage, half the pecans and dressing to fennel mixture and gently toss to combine. Serve sprinkled with remaining pecans and mint leaves
The lemon juice prevents the fennel and apple oxidising and discolouring. Alternatively, finely chop herbs and stir through mayonnaise.
Cook Like a Pro Scan for the Recipe!
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
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.
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
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.
20 2
• 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.
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
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.
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.
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.
COOK 15 MINS SERVES 4-6
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.
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.
500 g chicken thigh
2 brown onions, cut into thick wedges
1 tsp each ground cumin, paprika, coriander, oregano
½ tsp ground cinnamon
1 tsp salt
3 tbsp olive oil
1 large red onion, finely diced
1 mango, diced
Large handful coriander, roughly chopped
Juice 1 lime
1 avocado, cut into thin wedges
12 tortillas, warmed
1 fresh jalapeño, thinly sliced
- optional
Extra lime to serve
1. Combine the chicken, onion, spices, salt and half the olive oil in a large bowl. Leave to marinate for 10 minutes.
2. Meanwhile combine the red onion, mango, coriander, lime and season to taste.
3. Place a large pan over a medium high heat and add the remaining olive oil. Add the marinated chicken/onion mix and cook for 5-6 minutes, turning the chicken and onions throughout to caramelise and cook through. Add 1/4 cup water to the pan to deglaze all the delicious bits from the pan and stir that through, then transfer the contents of the pan to a bowl and slice the chicken into thin pieces.
4. Place the warmed tortillas down and top with avocado slices, chicken, caramelised onions, and the red onion, mango salsa. Add a couple of slices of jalapeño if using and serve with extra lime wedge.
Polly Waffle Bites
Mini Marshmallows (or you could use 1 regular marshmallow per s'more)
Milk chocolate digestive biscuit
1. Take a piece of alfoil approx. 30cm X 30cm
2. Chop a handful of Polly Waffle Bites in half. Stack one milk chocolate digestive biscuit (choc side up), 3-4 Polly Waffle Bite halves and some mini marshmallows in the centre. Top with another milk chocolate digestive biscuit digestive biscuit (choc side down)
3. Wrap individual S’more in alfoil
4. Place on the corner of the campfire to melt and keep warm, while making the remaining ones
5. Eat your delicious Polly Waffle S’more while warm, like a sandwich
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.
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.
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.
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
detergent if you wish. The Boiling water is also a fairly good germ killer.
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.
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.
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.
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.
PUT A SPONGE UNDER YOUR SOAP. USE MILK TO POLISH LEATHER.
When you return soap to its holder it generally sits in hot water which very slowly melts the soap and also makes it softer over time. To stop your soap melting away put it on a sponge, this will absorb any water and your soap will dry faster and won’t be wet when you use it next.
This may work, but no more than soap and water, or good cleaning product. If you use milk you then must clean it off to avoid smells etc, and leather has creases where things can hide. Milk is produce so rots. Too many negatives, for me this is a thumbs down.
I’m guessing someone probably just had a thought, milk comes from cows, and cows make leather and made some link.
This is a 50/50 at best. You need to soak the stain in the lemon juice before washing and let the citric acid go to work on the stain. When washed the stain may be removed. I say may as I would say this would not be so successful on permanent marker ink or printer ink. The term acid is also a worry, delicate cloth may be damaged, school clothes which are more robust would be fine. For me this is a last resort.
This is true, if you are painting and need a break, even an overnight break, no need to wash the brush to keep it fresh, just wrap it in gladwrap, paint and all. The wrap keeps out the air out so it doesn’t dry out.
This can work as a scrunched up piece of tin foil acts like a Steel wool pad, plenty of hard edges to break up stubborn grime. Would work well on a non-coated pot, or well used pot/pan, but may scratch a coated pot/pan. Also, Steel wool pads are pretty cheap, probably cheaper than aluminium foil. For me, give the steel wool pad any day.
REMOVE PERMANENT MARKER FROM A HARD SURFACE.
This is a tried a true method, I use this often. Simply scribble over the permanent marker ink/writing with a whiteboard marker and wipe away.
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
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.
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.
“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.
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.”
AUSSIE PETS
Cats appreciate Winter more than most pets, getting cozy beside a warm vent or on the bed is right up there is one of their favourite to do. Cats also sleep more and eat less during Winter.
WHEN SPRING ARRIVES, YOU MAY NOTICE A NEW SPRING IN THEIR STEP AS THE WARMER WEATHER AND LONGER DAYS ENTICE THEM OUTSIDE MORE, AND THEY BECOME MORE ACTIVE AND CURIOUS.
If your cat spends a lot of time looking out the window at the garden, birds, possibly other cats, or dogs, and doing a lot of vocalizing and pacing while looking, it’s a sign your cat yearns to have some outdoor time. Indoor cats are generally not well adapted to the outdoors so they could get themselves in trouble if unsupervised, if startled, they could just run off, so your best bet is to get a cat lead so you can go outside with the cat and let it explore the outdoors. Another thing cats love is height. A really good option is a high scratching post near a window, this allows your cat to get up high and get a great view of the garden. Cats love watching, they find it entertaining, and when it’s done in the safety of your house it’s a great alternative to, or will compliment trips outside.
Your cat me keen to start exploring, it may go further, be away longer and start scratching trees, eating grass, marking its territory, these are all normal behaviours as your cat enters Spring. Ensure your cat has a small bell on its collar to help keep the birds safe. Take a look around your trees for bird nests that may be vulnerable to cat attack and try to protect them- easier said than done as cats are excellent climbers and problem solvers. Cat fights. This can be a problem as cats start roaming, last year’s local cats me be bigger and stronger, male cats are looking for suiters and get aggressive, even if your cat is desexed. Keep an eye out for intruders in your cat's space/yard.
will groom a lot more in Spring as their Winter coat starts to shed, this can lead to cat coughing as it tries to get rid of any fur balls that may get stuck in its throat. The cat may not be the only one who suffers from the cat's grooming and shedding. Asthmatics, or those who get hay fever or allergies, or people who are allergic to cat saliva can have a reaction. So, at this time be mindful of visitors, if they have any of the above perhaps tell them not to pat the cat or do not get them sitting on the cat’s Favorite lounging cushion.
More activity means more hunger. Your cat might start meowing for dinner a little earlier than usual, if they do, that is a sign of hunger. You do not need to add a lot
more, just a little more should do the trick.If your cat is killing birds and mice and eating them, this is not a sign of hunger, this is just their cat instinct kicking in.
