NEW PERFECT ITALIANO PARMESAN RE-SEALABLE CANISTERS
NEW TWIX WAFER ROLLS.
Finely grated parmesan cheese in two varieties: Traditional and Garlic & Herb, in a handy re-sealable canister. Perfect for elevating meals with a burst of flavour, these canisters are the ideal solution for adding extra taste to pasta, salads, pizzas, and more. Available NOW in store!
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.
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.
What more could you wish for?
Proudly Aussie made and owned for 90 years.
The FOOTY Crowd Pleaser
NEW CREAMY CLASSICS
Australian favourite, Bulla Family Dairy, has introduced two exciting new additions to its Creamy Classics range—Honeycomb and Mint ice cream sticks, now available in independent supermarkets across the country. The Creamy Classics Honeycomb Stick offers a rich and indulgent experience, featuring smooth honeycomb flavoured ice cream coated in a chocolate. Every bite delivers a perfect balance of creamy sweetness and satisfying crunch.
For those who love a refreshing twist, the Creamy Classics Mint Stick combines mint ice cream with a crisp, decadent chocolate coating. It’s the ultimate cool and creamy treat, perfect for enjoying on a warm afternoon or as a post-dinner delight. Both flavours are made with fresh Australian milk and cream, bringing Bulla’s signature quality and taste to every bite. The new Creamy Classics Honeycomb & Mint Sticks are available now at independent supermarkets nationwide.
BULLA FAMILY DAIRY COLLABORATES HERSHEY’S
Australian favourite, Bulla Family Dairy, and beloved US brand HERSHEY’S have collaborated to bring Australians two new 1-litre ice cream tub flavours that have hit shelves across the country.
HERSHEY’S COOKIES ‘N’ CREME new 1-litre tub flavour, produced by Bulla, offers a creamy escape
Only available in independent retailers
IN THE CHILLED CHEESE AISLE FIND ME
IN THE CHILLED CHEESE AISLE FIND ME
KANZI
IN SEASON NOW
Australia’s much-loved KANZI® apples will be back in season from March 2025, with an estimated 6.2 million KANZI® apples expected to deliver premium taste and exceptional value to households nationwide.
With their sweet and tangy taste and crunchy bite, KANZI® apples are instantly refreshing. They give you just the right energy to keep going.
RENOWNED FOR THEIR STRIKING TWO-TONED RED AND YELLOW SKIN AND SIGNATURE
SWEET AND TANGY CRUNCH.
KANZI® APPLES STAND
OUT BY OFFERING MORE THAN JUST GREAT TASTE, THEY DELIVER VALUE.
HERE’S WHY:
LONG-LASTING FRESHNESS:
KANZI® apples stay fresh for longer, remaining crisp and juicy for up to two months when refrigerated. This helps reduce waste and ensures you always have a healthy snack or lunchbox staple on hand
NATURALLY STAYS WHITE:
The flesh of a KANZI® apple naturally stays white for longer, making them ideal for slicing, dicing, and showcasing in your favourite dishes, whether it be a grazing platter, salad or snack. Perfect for lunchboxes too
NUTRITIOUS SNACK:
KANZI® apples are naturally low GI, low in fat, a source of fibre and rich in vitamin C. Just one KANZI® apple will provide almost half your recommended daily intake of vitamin C - good for immunity, mood and fighting fatigue, making them a healthy snack option without breaking the bank
VERSATILE:
The unique sweet and tangy flavour of KANZI® apples makes them perfect for enjoying in both desserts and savoury meals. Unlike other tart apple varieties, there's less need for added sugar when cooking with KANZI®, saving you time, effort, and money
KANZI® apple trees have flourished thanks to Australia’s warm sunny days, balanced rainfall, and temperate nights, promising a bumper harvest to keep Aussies crunching well into next summer.
KANZI® apples are grown by 70 expert orchardists in Australia’s finest apple-growing regions. Their signature flavour makes them a standout choice for snacking, cooking, baking and sharing.
SEE THESE GREAT KANZI RECIPES
PUFF PASTRY KANZI® APPLE "DOUGHNUTS"
KANZI® APPLE & CHICKPEA FATTOUSH SALAD JARS
MEET THE GROWERS
Quick catch up with the Flavell family, Apple growers for over 70 years.
Glyndon Flavell, along with his sons Matthew, Andrew, and Nathan, represents the third generation of apple growers at Flavell Orchards. For over 70 years, their family has been dedicated to growing premium apples in the Adelaide Hills, South Australia—an ideal region thanks to its cool climate, rich soils, and warm days. Kanzi apples flourish in these conditions, where the balance of warmth and cool temperatures helps develop their vibrant red and yellow skin and signature sweet and tangy flavour.
WHAT DO THE FLAVELL’S LOVE ABOUT THE KANZI VARIETY?
KANZI® apples have a delicious sweet and tangy taste, with their knock-out flavour coming from the variety’s parents - the sweet Gala and the tangy Braeburn. The flesh of a Kanzi apple naturally stays white for longer, so you can slice and dice to your heart’s content. With their vibrant white flesh and beautiful two-toned red and yellow skin, they’re the perfect choice to decorate your grazing platters, chop into salads or slice up for snacks.
HOW LONG DOES IT TAKE TO GROW A KANZI
The lifecycle of a Kanzi apple begins in spring, generally between the months of September and October, when the apple trees bloom and the flowers are pollinated by bees. These flowers then bud and over the summer months the buds grow into mature fruit. Kanzi apples are harvested by hand in March through to April.
Glyndon, Matthew, Andrew and Nathan Flavell
Pita crisps are available in major supermarkets across Australia. They can also be made by frying pita bread in oil until crispy and golden, about 5-7 minutes.
Salad jars are amazing for healthy meal prep or use a large jar for simple make-ahead entertaining. It is important to layer the most wet ingredients at the bottom of the jar to ensure the lettuce remains fresh and crisp until serving.
KANZI® APPLE & CHICKPEA FATTOUSH SALAD JARS
INGREDIENTS
DRESSING
3 tbsp olive oil
1 tbsp lemon juice
2 garlic cloves, minced
1⁄2 tsp sumac
1 tbsp pomegranate molasses
1⁄2 tsp dried mint
1⁄2 tsp salt
freshly cracked black pepper, to taste
SALAD
250g chickpeas (tinned weight before draining)
1 large vine-ripened tomato, chopped
2 Lebanese cucumbers, chopped
1 large KANZI® apple, chopped
1 head baby cos lettuce, chopped
1 cup parsley leaves
Handful of pita crisps, to serve1
METHOD
SERVES 4 PREP 15 MINS
1. Make the dressing – Add all dressing ingredients to a small jar and vigorously shake to combine. Taste and season with salt and pepper. Set aside in the fridge until ready to serve.
2. Assemble the jars – Add a tablespoon of dressing to the bottom of each jar and then add the chickpeas. Add the chopped tomatoes, cucumbers, KANZI® apple and finally the lettuce and mint. Seal the jars and store in the fridge for up to 3 days.
3. To serve, empty the jar into a bowl, toss with a few spoonfuls of dressing, until ingredients are lightly and evenly coated. Add pita chips and enjoy!
RECIPE TIP
• The dense flesh of a KANZI® apple naturally stays white for longer making them perfect for adding to salads, sliced in lunch boxes or giving your grazing platters a KANZI® glow up.
Recipe created by Marie Duong
INGREDIENTS
Celery salt and lemon wedge
20ml lemon juice
5ml Worcestershire sauce
30ml gin
200ml V8 Hot and Spicy
1 cup ice
Gherkins and Sicilian olives
METHOD
1. Rub lemon around rim of glass and dip into celery salt.
2. Place ice in a long glass. Top with lemon juice, sauce, gin and V8 juice.
3. Garnish with olives or gherkins.
BLOODY MARY HOT AND SPICY
INGREDIENTS
30ml lemon juice
10ml Worcestershire sauce
60ml vodka
250ml V8 Hot & spicy Juice
1 cup ice
Celery, Olives, bacon, gherkins, and prawns
METHOD
1. Place all ingredients in a shaker and gently rock a few times until chilled. Pour into glasses.
2. Garnish as desired.
2025 AUSTRALIAN OF THE YEAR AWARDS ANNOUNCED
We congratulate, celebrates and thank this year’s Australian of the Year Award Winners. They inspire us through their achievements to create a better Australia.
The award recipients were presented with a handcrafted trophy, a traditional Indigenous coolamon and clap sticks by The Prime Minister, Anthony Albanese MP.
The 2025 Australian of the Year is Co-founder of FightMND and former Australian rules footballer, Neale Daniher AO.
The 2025 Senior Australian of the Year is Brother Thomas Oliver Pickett AM, Co-founder of Wheelchairs For Kids.
T&Cs apply, see ShapesWin.com. National promotion open to AU/NZ res 18+ (Indies exclusive is AU res 18+ only). 1 entry p/product. Retain receipt/s. All Draws at S251/10-20 Gwynne St, Cremorne, VIC 3121 at 11am AEDT/AEST. Daily Draw Prize: 1x Xbox Series X 1TB All-Digital Robot White console valued at AUD$699/ NZD$799. Instant Prizes: 30k x 1 mth PC Game Pass (AUD$13.95/NZD$16.95 - 20k in AU & 10k in NZ). AU: Starts: 12am AEDT on 3/2/25. Ends: 11:59pm AEST on 5/5/25. Daily Draws (92 AU) from 4/2/25 – 6/5/25. AU Daily Draw Prize winners & ACT/SA winners of an Instant Prize published at ShapesWin.com on 3/3/25, 3/4/25 & 12/5/25. NZ: *Online Purchases NOT eligible for Instant Prizes. Starts: 12am NZDT on 24/3/25. Ends: 11:59pm NZST on 8/6/25. Daily Draws (77 NZ) from 25/3/25 – 9/6/25. Winners notified by email within 7 days of Daily Draw. Permits: NSW. TP/01454. ACT. TP24/02205. SA. T24/1698. Indies Exclusive: Ends: 11:59:59pm AEST on 5/5/25. Indies Daily Draws (92 total): from 4/2/25 – 6/5/25. Indies Daily Draw Prize winners published at ShapesWin.com on 3/3/25, 3/4/25 & 12/5/25. Indies Daily Draw Prize: 1x $100 Digital Prepaid Mastercard. Permits: ACT Permit No. TP24/02471. SA Permit No. T24/1904.
Pass The Award Winning Cheese
CHAMPION FLAVOURED CHEESE
The Riverina Dairy Haloumi Cheese is a semi-hard stretched curd cheese that is light yellow in appearance, with a distinctive layered texture, and is infused with freshly dried basil.Can be eaten uncooked or cooked. Grill to golden brown for best results. Once packet opened consume within 3 days.
Haloumi has a high melting point and so can easily be fried or grilled. It is delicious on the BBQ, in salads and serves as a great meat replacement.
Every year Dairy Australia presents the Australian Grand Dairy Awards The awards acknowledge quality and excellence in Australian products and celebrate the craft of local producers, while providing a platform to promote high quality Australian dairy.
AUSTRALIAN DAIRY JUDGES TASTE THEIR WAY THROUGH OVER 380 PRODUCTS.
CHAMPION CREAM
Bulla Crème Fraîche has a rich, velvety texture and mild, tangy taste that is less tart than sour cream. Considered to be the most flexible and multipurpose cream available, it is perfect for sweet and savoury dishes. Bulla Crème Fraîche is a perfect addition to soups, casseroles or sauces.
CHAMPION MILK
Farmhouse Gold is wholesome milk with a layer of cream on top. It’s perfect for those who love the rich, creamy taste of real milk.
• Extra creamy taste
• Unhomogenised milk, cream on top
• Good source of calcium
• Source of protein
• Made from 100% Australian milk
CHAMPION MODIFIED MILK
If the naturally occurring sugars in dairy can be uncomfortable for you to digest, Norco Lactose Free Full Cream Milk has the delicious creamy taste of milk without the lactose. We have carefully crafted this milk with an enzyme that removes the lactose for a gentle on the stomach, great tasting milk!
share the love this Easter
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HOW TO EAT LOW GI AND WHY?
LOW GI EATING IS AN EVIDENCED-BASED WAY OF EATING FOR BETTER HEALTH.
Decades of science has shown that the slow release of glucose into the bloodstream from low GI carbs has many incredible health benefits including:
Reducing insulin levels
Reducing insulin resistance
Improving blood sugar control
Improving blood cholesterol levels
Reducing the risk of developing heart disease
Managing PCOS and improving PCOS symptoms
Managing cravings and helping to feel fuller for longer
Helping to prevent and manage lifestyle related diabetes including type 2 diabetes & gestational diabetes
Managing and maintaining a healthy weight by controlling appetite and delaying hunger
Managing and reducing acne. A low GI diet can reduce acne by up to 50% in just 12 weeks
Providing sustained energy levels to the brain, improving concentration, memory & mood
Improving pregnancy outcomes, including healthy bub growth rate and managing gestational diabetes
The Glycemic Index
The Glycemic Index is a tool that measures how carbohydrate foods affect our blood sugar (glucose) levels.
Carbohydrate foods include foods like bread, breakfast cereals, rice, pasta, noodles, fruit, starchy vegetables, legumes such as lentils and beans, milk and yoghurt.
Carbohydrates provide energy for our brain, muscles and organs. However not all carbohydrates affect our body in the same way. Some carbohydrate foods cause a quick spike and drop in our blood sugar levels, providing us with short-lived energy. Other carbohydrate foods provide a steady rise in our blood sugar levels, giving us longer lasting energy.
The GI measures this effect of carbohydrate foods on our blood sugar levels and ranks them on a scale of 1-100:
Low
GI = 55 or less
Mid GI = 56 – 69
High GI = 70+
High GI carbohydrate foods are broken down rapidly during digestion releasing glucose quickly, causing your blood sugar levels to spike and then crash, giving the short-lived energy hit.
Low GI carbohydrate foods are digested and absorbed more slowly, meaning blood sugar is released more slowly into your bloodstream, providing you with steady long-lasting energy.
REBECCA GAWTHORNE DIETITIAN & NUTRITIONIST
How To Eat Low
GI
Low GI eating simply involves choosing low GI carbohydrate foods inplace of high GI foods. Low GI eating does not mean going low carb or cutting out carbs.
Follow the 3 easy steps below to help you eat low GI:
STEP 1
Swaps High GI foods for Low GI foods
• Swap white refined breads for dense whole grain breads and authentic sourdough
• Swap refined / processed cereals for traditional grains like oats, natural muesli or cereals with the low GI symbol
• Swap White or jasmine rice for low GI white or brown rice, basmati rice
• Swap water crackers, rice crackers and crispbreads for wholegrain crackers and nut & seed bars
• Swap cordial and soft-drink for for water or low fat milk / soy milk
STEP 2
Look For The GI Symbol When Shopping
• The Gl Symbol is your shortcut to choosing certified low Gl products.
STEP 3
Lower the GI of your meals with these tips
• Include legumes – eg lentils, chickpeas, kidney beans, cannellini beans and baked beans are low GI. Add legumes to salads, bolognese and casseroles. Canned beans are super easy and all low GI.
• Cook pasta al dente – this lowers the GI of pasta.
• Add vinegar, lemon/lime juice or pickles to your meal – acid lowers the GI of your meal.
• Add olive oil or healthy fat like avocado to your meals – the presence of fat lowers the GI of your meals.
• Include a source of healthy protein with your meals – protein helps lower the GI of the meal.
HERBY HONEY MUSTARD CHICKPEA SALAD JARS
INGREDIENTS:
Salad:
½ cup pearl couscous
3 cups canned chickpeas, drained and rinsed
1 red onion, finely diced
1 cucumber, thinly sliced & quartered
150g feta, crumbled
¾ cup fresh parsley, finely chopped
½ cup fresh dill, finely chopped
METHOD:
Dressing:
⅔ cup extra virgin olive oil
Juice of 1 medium lemon
1 Tbsp pure maple syrup
1 Tbsp mustard
2 garlic cloves, minced
Pinch of salt
In a medium pot bring ¾ of a cup of water to the boil. Add couscous and reduce to simmer. Cook for approximately 7 minutes or until liquid has absorbed and the couscous is cooked through. Allow to cool then fluff with a fork.
Whisk dressing ingredients together and divide evenly across 3 jars, followed by couscous, chickpeas, onion, cucumber, feta, parsley and dill. Place lids on jars and refrigerate for up to 3 days.
ALL THINGS
EASTER,
IF YOU ARE LOOKING TO BUY A SPECIAL EASTER GIFT FOR SOMEONE SPECIAL, FRIENDS OR FAMILY THEN LOOK NO FURTHER THAN THESE GREAT GIFT BOXES, THEY HAVE DONE ALL WORK FOR YOU, BEAUTIFULLY PRESENTED, PLENTY OF CHOICES.
In these pages you will also see some great Easter mini eggs, and if you wish to get creative witrh the kids a quick tutorial on how to make your own chocolate eggs.
FOR THE KIDS KITKAT MINI BUNNY HUT 466G
Introducing the KitKat Mini Bunny Hut 466g - an all-inclusive DIY kit sparking connection and joy for families this Easter! Featuring KitKat Milkybar, ALLEN’S Jelly Beanies, ALLEN’S Spearmint Leaves, and NESTLÉ Bakers White Choc Melts. This Mini Bunny Hut kit has everything you need to build your Easter masterpiece.
This year's Cadbury has some great new Gift boxes that are sure to please the chocolate lover.
• Cadbury Dream Gift Box 155g - RRP $12.00
• Cadbury Dairy Milk Slices Gift Box, Mint Egg 181g - RRP $13.00
Have a break this Easter! Open this box and have an INCREDIBLE Easter egg featuring an extra thick shell full of delicious KitKat wafer chunks, Honeycomb pieces and toffee crisps!
PINK LADY SUPERFINE CHOCOLATE.
Australian Bush Friends are made with premium Pink Lady superfine chocolate. At Pink Lady we take the time to make our chocolate to our own recipes using premium ingredients and the traditional conching method to produce a silky smooth, luscious chocolate that is truly decadent. Crafted in Melbourne.
NEW FROM
VIOLET CRUMBLE HONEYCOMB CREAM EGG
Indulge in Menz’s new 35g Violet Crumble Honeycomb Cream Egg, a delightful blend of honeycomb cream inside a smooth milk chocolate shell. Also, discover the NEW 28g Menz Polly Waffle Bunny, featuring a vanilla marshmallow centre with delicious wafer pieces, all in creamy milk chocolate. Pure bliss!
CADBURY CLASSIC BUNNIES
35 g
Enjoy the classics or try the new Coconut Rough, Crunchie or Dream Bunny 160g.
ALLEN'S Carrots! Orange flavoured Carrot shaped treats, the perfect addition to your Easter celebrations. Superior Liquorice has something for everyone, Bites, Bullets, Logs, 2 Meter rolls, and Chunks, take your pick.
MAKE YOUR OWN EASTER EGGS
INGREDIENTS
Plastic egg molds
Dark, Milk or White
cooking chocolate
Grease proof paper & paper towel
Cooking oil
METHOD
1. Spay flavorless oil onto some paper towel and grease the inside of your plastic egg mold.
2. Melt dark, white or dark chocolate by first filling a pot with hot (not boiling) water, then break up the chocolate into even pieces and place it in a separate pot which you then place over the boiling water. (so the chocolate pot needs to be smaller than the hot water pot.) This allows you to monitor the melting process and stops the chocolate from burning under direct flame heat.
3. Pour or spoon chocolate into molds, ensure the sides are fully coated. You may need to reheat the mix a little if doing a few at a time or putting in a lot of chocolate. Leave to cool. You can also remove any excess chocolate at this point while it’s warm, or you can wait until it cools.
4. Once set, (approx 10 mins) warm some grease proof paper and put the flat side (join) of the mold on the warm paper for just a few seconds, then remove and press each half of the mold together. Again let set.
5. Start decorating, easiest way to decorate is using an egg cup, this way you don’t handle the egg, do one half at a time.
Over 50 Years of Australian Craftsmanship in Every Cup
Our classic English Breakfast tea is specially crafted with only the finest quality black tea. Each cup of Nerada’s English Breakfast delivers a full-bodied taste that captivates the senses from the first sip.
Take a moment to relax with a well-brewed cuppa full of natural antioxidants.
Find us in the tea aisle with your favourite Nerada Organics range
Chocolate
IS A F R U I T
Chocolate does come from the cocoa bean, which comes from the Cocao pod, which grows on the Cocao tree, which is a fruit, so of course Chocolate is a fruit, right? Well not exactly. Unfortunately, the Cocao ingredient that makes the chocolate goes through so many process’ from roasting to crushing, additives etc, they say it only loosely resembles its initial form.
I am a self confessed chocolate lover, so for me Chocolate is a fruit, and I will eat it like a fruit, or even instead of fruit. Note, this is not health advice.
PUFF PASTRY KANZI® APPLE "DOUGHNUTS"
AIR FRYER PARMESAN CORN RIBS
CHOCOLATE CRACKLE BUNNIES
HEALTHIER CHOCOLATE MUFFINS
CRISPY GINGER & GARLIC SNAPPER
EGG & PROSCIUTTO BREAKFAST PIZZAS
WHIPPED RICOTTA & CARAMELISED ONION FLATBREADS
PUFF PASTRY KANZI® APPLE "DOUGHNUTS"
INGREDIENTS
2 large KANZI® apples
1 puff pastry sheet, thawed at room temperature for 5-10 minutes
2 tbsp white sugar
1 tbsp ground cinnamon
1egg
1 tbsp water (cool or room temperature)
METHOD
1. Preheat your oven to 200°C.
2. On a clean chopping board, slice the apples horizontally through the core into slices approximately 0.5cm thick, yielding about 10-15 slices.
3. Use a small cookie cutter to remove the cores from the apple slices, forming a doughnut ring shape.
4. Combine the white sugar and ground cinnamon in a shallow bowl.
5. Dip each apple ring into the cinnamonsugar mixture, ensuring they're evenly coated.
6. Cut the puff pastry into strips roughly 2cm wide using a knife.
7. Wrap each apple ring with the puff pastry strips. You'll need about 3 strips per apple ring for complete coverage, or 2 strips to leave some gaps. Place each ring onto a lined baking tray.
8. Lightly beat the egg with the water, then brush it over the puff pastry. Sprinkle a pinch of cinnamon-sugar on top.
9. Bake for 15-20 minutes, or until the puff pastry turns a golden-brown colour.
10. Serve immediately, dusted with icing sugar.
RECIPE TIP
• The delicious sweet and tangy flavour of KANZI® apples make them perfect for sweet treats and baking, as unlike other tart varieties of apples there’s less need for added sugar.
created by Marie Duong
Recipe
SERVING SUGGESTION
AIR FRYER PARMESAN CORN RIBS
INGREDIENTS
3 corn cobs, husk and silk removed
4 tbsp olive oil
2-3 tsp Mexican spice mix
1 tsp garlic powder
¼ cup Perfect Italiano Traditional Parmesan, plus 1-2 tablespoons extra for serving
Chopped coriander, mayonnaise and lime wedges to serve
RECIPE TIP
METHOD
1. Cut ends off corn cobs, place onto a flat plate and cover with a damp paper towel. Microwave on high for 2-3 minutes. Turn over and cook a further 2-3 minutes. Carefully remove and cool slightly.
2. Place corn cob upright, on a chopping board and cut in half lengthways with a large, sharp knife. Cut each half into two. Repeat with remaining corn cobs.
3. Combine oil, spice mix, garlic powder and Parmesan. Brush mixture evenly over corn ribs.
4. Place corn into the air-fryer basket in a single layer and cook for 5 minutes at 200֯C. Turnover and cook a further 3-5 minutes. Cook in batches as necessary.
5. Sprinkled with extra Parmesan and chopped coriander. Serve with mayonnaise and lime wedges.
• For a spicier corn rib, add chilli flakes to marinade and serve with extra slice red chilli.
• Corn ribs are best eaten just warm. Keep cooked corn ribs in a low oven (150C), covered with foil while cooking the second batch.
• Cooking times will vary depending on microwave wattage. Alternatively, boil or steam corn until just tender and easy to cut through.
WHITE CRACKLE BUNNY HEADS
INGREDIENTS
Crackle mixture
2 x 180g blocks white chocolate, chopped
75g Copha, chopped
A few drops of pink gel food colouring (or any colour you prefer) ½ cup (20g) Rice Bubbles, plus 1 cup (40g) -extra for coating ½ cup (50g) desiccated coconut, plus extra for decorating ears and tails
METHOD
CRACKLE MIXTURE:
Decorations
1 x 290g packet white chocolate melts 20g Copha, chopped Banana lollies black liquorice strap eyeball decorations pink and white mini heart sprinkles Mentos lollies for cheeks milk bottle lollies for feet and tails
1. To make crackle mixture, place chocolate and Copha into a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove from the heat. Stir in ½ cup Rice Bubbles, ½ cup coconut and pink gel food colouring. Mix until well combined. Refrigerate for 45 minutes to 1 hour, stirring every 15 minutes, or until just firm.
2. Using a ¼ cup measure, spoon out crackle mixture and roll into 10 balls. Roll in extra 1 cup of Rice Bubbles to coat. Place onto a lined baking tray and refrigerate for 15-30 minutes to firm up.
DECORATING
1. Place white chocolate melts and Copha in a large heatproof bowl. Sit bowl over a saucepan of simmering water. Stir until melted. Remove from the heat. Dip so that only the bottom half of the bunny head is covered in chocolate. Place onto prepared tray and refrigerate again for 15 minutes. Reserve remaining chocolate for decorating.
2. Meanwhile, push a bamboo skewer into the end of a banana lolly. Dip into white melted chocolate and tap onto side of bowl to remove excess. Coat in desiccated coconut. Remove from skewer and set aside to harden on a lined baking tray or plate. Repeat with remaining bananas to make 20 ears.
3. To make the bunny feet, cut milk bottle lollies into 1cm pieces. Make 2 slits on the uncut edge. Repeat to make 20 feet.
4. To make the bunny tails, cut ends off milk bottles, dip into white chocolate and coat in desiccated coconut. Repeat to make 10 bunny tails. Set aside to harden.
5. Trim liquorice strap to make whiskers and eyebrows.
6. Using the reserved melted chocolate as glue, stick on eyeball decorations, liquorice eyebrows, heart sprinkles nose and teeth, liquorice whiskers and Mentos cheeks. Glue on ears, feet and tail Refrigerate until set.
NOTE:
Colour your bunny heads with a variety of colours.
TIPS:
• To colour your bunny heads in different colours, separate warm crackle mixture into portions and add gel food colouring of choice to each bowl. Chill for a shorter period and proceed with recipe.
• When gluing on face and feet, allow the chocolate to cool and thicken slightly to prevent it dripping.
• If banana lolly ears are difficult to attach, trim off the base to make a level edge.
• Place and hold candy features for 3-5 seconds to allow chocolate to harden.
• If melted chocolate begins to harden, microwave for 30 secs and stir until soft.
• Store in an airtight container in the refrigerator. Bunnies will keep for up to one week.
Matt Moran My Perfect Stock
Perfect For Chef Quality
Meals At Home
HEALTHIER CHOCOLATE MUFFINS
These Healthier Chocolate Muffins are a delicious and healthy take on the classic chocolate muffin, with added veggies and fibre! They are the perfect mid-afternoon snack or after-dinner treat, guaranteed to satisfy your (or your kids) sweet tooth!
INGREDIENTS
For the muffins:
1 Tbsp chia seeds
2.5 Tbsp water
2 cups buckwheat flour
1/3 cup cacao powder
1 tsp baking powder
1 tsp baking soda
2 small zucchinis finely grated
1 cup milk of choice
1/2 cup vanilla or Greek yoghurt
1/3 cup honey
1 tsp vanilla extract
1/3 cup dark chocolate chips (optional)
For the icing:
1 ripe avocado
1/4 cup cacao powder
1.5 tbsp honey
1 tsp vanilla extract
METHOD
To make the muffins:
1. Preheat the oven to 180C. Line a muffin tin with 12 muffin casings and set aside.
2. Place the chia seeds and water in a small dish. Stir and set aside for 5 minutes or until a thick gel-like mixture has formed.
3. In a large bowl, sift the buckwheat flour, cacao powder, baking powder, and baking soda, then set aside.
4. In a separate bowl, mix the grated zucchini, soy milk, Greek yoghurt, honey, and vanilla extract. Pour into the dry ingredients bowl, along with the chia seed egg and chocolate chips. Gently fold the mixture until just combined. Spoon the mixture evenly into 12 muffin tins.
5. Place in the oven and bake for 15 – 17 minutes, or until a skewer placed into the centre comes out clean.
To make the icing:
1. Place all icing ingredients into a food processor or blender and blend until smooth. Once the muffins are cool, ice them and serve immediately or store in an airtight container in the fridge.
SPANISH SALAMI, OLIVE & TOMATO PIZZA
INGREDIENTS
100gm Barossa Fine Foods Spanish Salami, thinly sliced
100gm Mozzarella Cheese
½ Cup Whole, Pitted Kalamata Olives
2 tbls Fresh Oregano Leaves
1 (400gm) Tin Chopped Tomatoes
2 tbls Tomato Paste
1 tbls Olive Oil
2 Cloves Garlic, crushed
2 tbls Parsley, finely chopped
Sea Salt
Black Pepper
PIZZA DOUGH
1 + ½ Cups plain flour
1 tsp dried yeast
½ tsp sugar
½ tsp sea salt
¾ Cup warm water
METHOD
PIZZA DOUGH
1. Combine the warm water, sugar & yeast in a jug, stir and set aside in a warm place until bubbles form.
2. In a food mixer (using the dough hook) place the flour & sea salt, mixing slowly, add the water and yeast mix, mix until the dough has come together.
3. Cover with a damp tea towel & set aside for 30 minutes or until the dough has doubled in size.
PIZZA
1. In a small bowl combine the chopped tomatoes, tomato paste, olive oil, garlic & parsley, mix well to combine. Season with sea salt and black pepper.
2. To make the pizzas, Once the pizza dough has doubled in size, remove from bowl and half, roll out on a floured board.
3. Generously cover the base of the pizza with the tomato sauce, fold the slices of Spanish salami and layer on the base, add the olives and top with the mozzarella cheese. Cook in a pizza oven or in a preheated oven at 180℃ until the base is cooked and the cheese is golden brown. Sprinkle with the fresh oregano leaves and sprinkle with cracked black pepper.
CHOCOLATE CRACKLE BUNNIES
You will need an Easter themed cookie cutter for this recipe, we have used a 6cm bunny shape cutter in this case but you can use any shape you like.
INGREDIENTS
White chocolate crackle
250g (1 block) Copha
125g (1-cup) Icing sugar
60g (½ cup) Milk Powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
200g White chocolate, chopped (not compound)
Icing
50g icing sugar
1-2tsp Water
Pink food colouring
Liquorice strips and pink smarties to decorate
METHOD
Dark chocolate crackle
250g (1 block) Copha
200g Dark chocolate (chopped)
125g (1-cup) Icing sugar
60g (½ cup) Cocoa powder
4 cups Rice bubbles
100g (1 cup) Desiccated coconut
1. Line two 30cm x 20cm baking trays with baking paper.
2. In a large bowl combine white chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
3. Add Rice Bubbles®, milk powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto one of the baking trays and spread evenly. Leave on the bench to set.
4. In a large bowl combine dark chocolate and Copha. Place over a pot of barely simmering water. Stir occasionally until melted. Remove from heat.
5. Add Rice Bubbles®, cocoa powder and coconut in a separate bowl. Stir to combine. Pour crackle mix onto second baking tray and spread evenly. Leave on the bench to set.
6. Using a 6cm bunny shaped cookie cutter, carefully cut out bunny shapes. Transfer bunny shapes to a tray or large plate, and leave to set in the fridge for 1 hour.
Icing
Sift icing sugar into a medium bowl. Add a few drops of pink food colouring. Add water one teaspoon at a time, mix until a smooth, thick icing is made.
Assembly
• Put some icing on the liquorice whiskers and stick down onto the crackle.
• Then put some icing on the smartie and glue it down to the whiskers.
• Allow icing to set before serving.
Chocolate crackle bunnies can be stored in airtight container in the fridge for up to 4 days.
MEDITERRANEAN CHICKEN TRAY BAKE
INGREDIENTS
6 chicken thigh cutlets, bone in and skin on.
Salt and pepper to season
2 red onions, peeled and cut into wedges
4 cloves garlic, peeled
9 mini capsicums
1 punnet of cherry tomatoes
¼ cup Cobram Estate
Classic Extra Virgin Olive Oil
1 cup of basil leaves
METHOD
1. Preheat oven to 200ºC fan forced.
2. Season the chicken with salt and pepper. Place in an ovenproof dish, skin side up.
3. Add onions, garlic and capsicums.
4. Drizzle over Cobram Estate Classic Extra Virgin Olive Oil and toss gently to coat.
5. Cook for 30-40 minutes, adding tomatoes in after 20 minutes.
6. Check that the chicken pieces are cooked through. Season to taste.
7. Remove from oven, finish with basil and serve.
EGG & PROSCIUTTO BREAKFAST PIZZAS
INGREDIENTS
PIZZA DOUGH
(Makes 2 pizzas)
1 ¼ cups warm water
3 tsp instant dried yeast
1 tsp caster sugar
1 tsp sea salt flakes
1 tbs olive oil
3 cups plain flour
TOPPING
1/2 cup tomato passata
1 1/2 cups shredded pizza cheese
100g shaved prosciutto
30g baby spinach leaves, plus extra to serve
8 eggs
1/2 cup finely grated parmesan
Basil leaves, to serve
METHOD
1. Preheat oven to 240°C/220°C fan forced. Line 2 large baking trays with baking paper.
2. To make the pizza dough, whisk water, yeast, sugar, salt and olive oil in a jug. Stand in a warm place for 10 minutes or until frothy. Put flour into a large bowl. Add yeast mixture and stir until a soft dough forms. Turn onto a floured surface and knead for 5 minutes or until smooth.
3. Divide dough in half and roll each half out on a floured surface to make two 26cm rounds. Transfer to prepared trays.
4. Spread pizzas with passata, sprinkle with pizza cheese and spinach leaves. Arrange 4 prosciutto slices on top of each base to make little nests. Gently crack eggs into prosciutto nests and sprinkle with parmesan. Bake for 12-15 minutes or until golden and cooked through.
5. Serve pizzas scattered with basil and extra spinach leaves.
CRISPY GINGER & GARLIC SNAPPER
INGREDIENTS
80g Buderim Ginger Australian
Ready Cut Ginger, drained
20g garlic, chopped
4 x skin off snapper fillets, 130g each
Corn flour for dusting
Salt
1 ½ cups vegetable oil
Sauce
50ml soy sauce
10g sugar
5ml lime juice
To serve
1 bunch bok choy, lightly steamed
Fresh cut red chilli
Spring onion
Steamed rice
METHOD
1. Pat snapper fillets dry, then coat in cornflour mixed with a pinch of salt. Set aside. Heat oil in a wok until hot, test this by adding a little ginger to the oil. If it sizzles, it is ready to fry.
2. Line a small plate with a paper towel. Add the ginger to the hot oil and fry for 1 minute, then add the chopped ginger. Continue to fry until golden and crispy, about 2 minutes. Drain on the prepared plate. Set aside.
3. Line a large plate with a paper towel. Now fry the snapper in two batches, until cooked and golden, about 3 minutes. Drain.
4. Meanwhile, steam the bok choy and combine the sauce ingredients in a small saucepan and bring to the boil. Remove from the heat.
5. Arrange the steamed bok choy on a large serving plate, then top with the snapper fillets. Pour the sauce over the fish and garnish with spring onions, crispy ginger, garlic and fresh chilli. Serve amongst four bowls with steamed rice.
In the past experts have promoted drinking eight glasses of water a day to stay hydrated, even more on hotter days. Each day an adult can lose that much -2.5 litres of water through breathing, sweating, and urination. Over the course of the day most of us will actually have about eight drinks, coffee, tea, soft drink, water, even a glass of wine or beer after work. Experts now say that this type of fluid consumption can easily get us through the day, keep us hydrated, and drinking only when you start getting thirsty is also fine. (rather than chugging down water at any opportunity). Including water in your daily drinking is still vital for your body, it needs water to perform everyday functions, perhaps not eight glasses worth but a few to keep your body going. Among its many functions, water is responsible for carrying nutrients and oxygen to cells (our blood is 95% water), regulating body temperature, lubricating joints and cleansing toxins and waste from our bodies.
If you want to improve your health drinking more pure water is a probably one of the easiest ways to receive maximum benefits for the least effort.
GOOD HYDRATION ENABLES:
• Mental alertness (improves ability to concentrate)
• Improved digestion (reduces constipation
• and improves nutrient distribution)
• Soft skin (lessens wrinkles and bags)
• Weight loss (helps satisfy feelings of hunger)
• Relief of pain (dehydration makes
• one more susceptible to pain)
• Improved athletic performance
• (dehydration causes lethargy)
• Reduced susceptibility to kidney
• stones (kidneys function properly)
• A stronger immune system
• (toxins are flushed out)
TRY THESE TIPS.
1. Before you make your tea or coffee, drink a glass of water first, then enjoy your tea or coffee.
2. Prepare a water bottle and just leave it on your work bench, you will find you will just take a sip from time to time.
OF THE BED. WRONG SIDE
How are you feeling today? Tired, grumpy, listless, unmotivated, like you got out on the wrong side of the bed? Well if this describes you, then it’s time to take a look at your sleep.
The above symptoms are the emotional consequences of sleep deprivation, but if your body is sleep deprived, there may be a lot more going on deep inside that you cant see or feel, that’s impacting your short term, and long term health.
MAKE SLEEP HEALTH A PRIORITY.
Make Sleep a Priority is the slogan for this years World Sleep Day, March 2025, an initiative created and hosted by the World Sleep Society to raise awareness of the benefits for a good nights sleep. For many years this message has been slowly growing, these days every health kick, diet, exercise plan, spiritual healing, mental health advice, all agree, sleep in one of the main ingredients to a healthy lifestyle.
» Sleep helps support memory and learning.
» Sleep helps clear waste from the brain and promote brain health .
» Sleep supports brain health, and brain health supports sleep.
» Sleep supports immune health, and immune health supports sleep.
» Sleep helps the immune system to clear bacteria and viruses.
» Sleep helps to recycle old cells and maintain our bodies and energy levels.
SO WHY DON’T WE GET ENOUGH SLEEP?
When we are young we are generally burning the candle at both ends, living hard and fast, but as we hit our mid 30’s genetics, age, stress, all start kicking in and one of the first things to suffer is our sleep, and these sleep inhibitors only increase as we get older.
Over Weight Sleep apnea Menopause
Frequent toileting HERE ARE SOME THINGS YOUR MAY NOT BE AWARE OF THAT CAN AFFECT YOUR SLEEP.
Uncomfortable bed Shift Work
You are not alone.
The reasons for poor sleep can be varied in nature, but most can be helped with a visit to doctor. A doctor is not for sleep I hear you say, Oh yes, they are, in fact they can often do more for you than you could do alone, and in many instances your need medical intervention to improve your sleep. There is no need to do it alone, or the hard way.
Oh no, bed time.
We have all heard the10 things not to do, or to do before bed, avoid caffein, less screen time, no eating and drinking before bed, no exercise, having a bed time routine etc, and these can all help. The most common problem seems to be we take sleep for granted, although we all love sleep, it’s just not as good as late night TV, or gaming, or checking out Social Media. Sleep also signals the end of your free time as more often than not the next day is a work day.
For many of us we just need to have a little attitude tweek and slide sleep up your scale of importance, and it should be in your top three, along with diet and exercise.
Good sleep will not only help you live longer, but it will help you live better, every day.
New Focus on challenges facing school canteens
In February 2025 the Federation of Canteens in Schools (FOCIS) hosted a National Roundtable, bringing together key stakeholders to discuss the critical future of school canteens across Australia.
With school canteens playing an essential role in supporting children’s health, wellbeing, and sense of community, the sector faces growing challenges due to unsustainable volunteer models, funding gaps, and a lack of national coordination. Leanne Elliston, FOCIS Chairperson and CEO of Nutrition Australia ACT, emphasised the importance of the National Roundtable in shaping the future of school canteens. "We need to ensure that school canteens, that provide access to fairly priced and nourishing food, are valued and embedded within the broader education system, with secure funding, employment opportunities, and sustainable infrastructure." Ms Elliston said.
FOCIS will lead the representation of canteen sector stakeholders, volunteers, health professionals, and industry and community partners in contributing to a National Consensus Statement with recommendations that will shape a National Advocacy Strategy and formal policy statement, aimed at securing government and philanthropic support.
