FOR THE FLAVOUR SEEKERS
TWIX
NEW TWIX
ROLLS.
NEW Products
Products
Twix, then you will be happy to hear Twix has released a new product, Twix Rolls. Two crispy wafer rolls coated in milk chocolate with Twix flavour. 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.
Proudly Aussie made and owned for 90 years.
Classic Chocolate Crackles
Caramilk Cheesecake Crackle
NEW Products
BICKFORD’S NEW COFFEE ENHANCERS
NICE & NATURAL ACTIVE PROTEIN BARS.
BRING THE LUXURY OF A CAFÉ TO YOUR HOME
Satisfy your cravings with these Protein Nut Bars by combining a delicious mix of peanuts, soy crisps and superseeds to deliver 25% protein per bar*, helping to make you feel fuller for longer. With only 4g of sugar per bar*, a source of fibre and no artificial colours or flavours, these Protein Nut Bars are a great tasting pick me up, perfect for on the go. *Approximate per bar.
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 (or adjust to your taste) to your coffee, and
Sweet Taste Of Summer
SUMMER FRUITS ENJOYING FRUITFUL EARLY HARVEST
Growers across most Australian regions are picking optimum fruit, with harvest beginning about two weeks earlier than usual thanks to warm and dry weather conditions.
Summer fruit Australia CEO Trevor Ranford said “Australia’s summer fruit season is experiencing a terrific start, with harvest of early season peaches, nectarines, apricots and plums now in full swing. “This is largely due to favourable weather conditions, starting with a hot and dry spring and summer-like temperatures. If this continues, we expect there to be an ongoing strong crop.
“Many growers are telling us that
FRUIT IS GENERALLY QUITE LARGE WITH A SWEET FLAVOUR PROFILE,
bright colour and good firmness – all of which are highly prized by consumers.
“Many of the early summer fruit varieties are positioned for the domestic market and are already available on store shelves around the country, plus it is pleasing to see that much fruit is also on its way to key export markets including the Middle East and across Asia.
“All indications are that most regions will enjoy a good long season with lots of premium fruit right through to around April next year.”
Summer
plums
Australian plums are a delightful juicy treat during the Christmas season. Their Christmassy color makes them an eye-catching addition to any dessert. Plums can also be cooked and, of course, eaten on their own, so they are versatile. Australian plums are available in many varieties and Summer is the perfect season for plums.
ROASTED PLUM SORBET
A REFRESHING TWIST ON A SUMMER CLASSIC.
Australian-grown nectarines are tasty and packed with fiber, antioxidants, and Vitamin C, making them a healthy summer snack. Try grilling your nectarines, and add some cream for the perfect desert. Or add them to a Summer salad, great color and burst of tangy flavour.
INGREDIENTS
1 vanilla bean
1 cinnamon stick
800g plums (rinse and pat dry)
5 tbsp granulated sugar for roasting plums
3/4 cup granulated sugar for sugar syrup
3/4 cup cold water
METHOD
1. Preheat oven to 180ºC.
2. Halve all plums, keeping pits intact.
3. Line a rimmed roasting pan with baking paper and place the plums in the pan facing up.
4. Evenly coat the plums with the 1.5 tbsp granulated sugar.
5. Place the vanilla stick and vanilla bean between the plums.
6. Leave in the oven for ~35 minutes. The plums should be tender and juicy.
7. Cool plums to room temperature.
8. Remove the pits, cinnamon stick and vanilla bean from the plums.
9. Place plums in food processor or blender and blend until smooth.
10. Filter puree through a sieve.
11. In a small saucepan, add the cold water and 3/4 cup granulated sugar.
12. Bring to boil and then simmer for 2 minutes.
13. Add sugar syrup to plum puree.
14. Freeze mixture in shallow container, whisking every couple of hours to breakdown the ice crystals (you may need to whisk more frequently than this depending on the temperature in your freezer).
15. You may need to transfer the product to a food processor when the sorbet is completely frozen to make it smoother.
16. Transfer to container and leave overnight until firm.
Nectrines
Australian-grown nectarines are tasty and packed with fiber, antioxidants, and Vitamin C, making them a healthy summer snack. Try grilling your nectarines, and add some cream for the perfect desert. Or add them to a Summer salad, great color and burst of tangy flavour.
SIPPING NECTARINE SUNRISE
INGREDIENTS
6 yellow nectarines, stones removed and chopped
SERVE 6 A REFRESHING TWIST ON A SUMMER CLASSIC.
3 white nectarines, stones removed and finely chopped
1.5litre chilled cranberry and apple juice
Mint sprigs
METHOD
1. Puree the yellow nectarines and divide between 6 glasses.
2. Carefully pour the cranberry juice on top of the puree, top with a little chopped white nectarine and garnish with mint sprig.
3. Replace half of the cranberry and apple juice with chilled rose wine
4. to make a refreshing summer cocktail.
mango
sweetest fruit in the world
This is the season to enjoy Mango’s and Australia is home to several delicious varieties, so no matter where you are located you should be able to find plenty of sweet Aussie grown Mango’s.
The humble Mango has been rated as the sweetest fruit in the world, so if you want sweet, you can't beat this treat. You can also grill mango, make mango juice, pickle mango, mango jam, Mango sorbet.
TRAY BAKE VANILLA CAKE WITH CALYPSO® MANGO
INGREDIENTS
2 cups (300g) plain flour
2 ½ tsp baking powder
4x60g eggs, at room temperature
1 ½ (335g) cups caster sugar
125g butter, chopped
1 cup (125ml) full cream milk
1 tbs (20ml) vegetable or light olive oil
2 tsp vanilla bean paste
375g cream cheese, chopped
⅓ cup (60g) icing sugar
3 Calypso® mangoes
Calypso® mango jam
1 large Calypso® mango
⅓ cup (80g) white sugar
1 lime, juiced
1 tsp vanilla bean paste
FROSTING
METHOD
SERVE 10 COOK 42 MINS
1. Position the rack in the centre of the oven. Preheat oven to 160°C fan forced. Grease and line base and side of 5cm deep, 20cmx30cm (base) slab or roasting pan.
2. Sift the flour and baking powder together, twice to evenly distribute. Set aside.
3. Place the eggs and sugar in bowl of electric mixer. Whisk on high speed for 7-8 minutes until pale and thick. Sift one-third of the flour over the egg mixture. Mix on low speed until just combined. Repeat twice with remaining flour mixture.
4. Heat the butter, milk, oil and vanilla, uncovered, in a medium heatproof microwave-safe bowl for 1-2 minutes until warm, do not boil. Add 1 1/2 cups of the egg mixture to the warm milk mixture. Whisk until smooth. Turn the mixer back onto low speed and pour in the milk mixture, mixing until just combined. Pour the batter into the pan. Tap the pan on the bench to knock out the air bubbles. Bake 30-35 minutes or until cooked in the centre when tested with a skewer. Stand in the pan for 30 minutes. Lift onto a wire rack to cool.
5. To make the jam, peel and chop the mango. Place into a large, microwave-safe bowl. Add the sugar and lime juice. Microwave, uncovered, for 6 minutes, stirring every 2 minutes until jam-like, it should still be a little runny. Spoon into a heatproof bowl, set aside to cool. Cover and refrigerate until ready to assemble.
6. Place the cake onto a serving board or platter. Beat the cream cheese with an electric mixer until smooth and creamy. Add the icing sugar, beat until smooth. Add 1/3 cup of the mango jam, beat until well combined. Spread the frosting over the cake. Dollop over the remaining jam. Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks. Cut into thick slices. Arrange over the frosting. Cut into pieces to serve.
TIPS
• This cake will keep for 5-7 days in an airtight container, lined with foil in a cool place.
• No time to make this delicious cake? For a cheat’s version, buy a slab of sponge or vanilla cake and follow steps 4 and 5 above.
watermelon
Australian-grown watermelons are a refreshing summer treat. Fantastic for kids as the high-water content is perfect for keeping them hydrated.
There is only one way to enjoy watermelon, cold and cut into triangles. Well, that is unless you like a delicious watermelon juice, just remember to give it a good strain if you are making it for the first time, lumpy juice is not ideal. You can actually eat the white inner rind of the watermelon, it’s packed with goodies, just don’t eat the outer green rind.
PINEAPPLE MOJITO
INGREDIENTS
½ lime, cut into wedges
6 mint leaves
1 passionfruit
½ cup Pineapple Passion V8 juice
40ml coconut rum (Malibu)
½ cup soda water
1 cup Ice
Pineapple wedge and mint to garnish
METHOD
1. Place lime and mint in a glass. Using a muddler, crush up lime and mint. Add passionfruit, rum and V8 juice. Add ice and stir. Top with soda and garnish with pineapple wedge and mint. Enjoy!
TEQUILA SUNRISE
INGREDIENTS
30ml tequila
½ cup Tropical V8 juice
1 cup ice
2-3 teaspoons grenadine
Orange slice and maraschino cherry to garnish
METHOD
1. Place tequila and V8 juice in a tall glass. Mix. Add ice and slowly trickle grenadine down the side of the glass. Do not mix. Garnish with orange and cherry.
Slip, Slop, Slap
RECOGNISED AS NATIONAL JINGLE OF SIGNIFICANCE FOR AUSTRALIANS
years ago SID THE SEAGULL hit our screens with the Slip. Slop, Slap campaign. This was the first serious campaign to teach Aussies how be safe in the sun. So significant and catchy was the jingle for this campaign that the NATIONAL FILM AND SOUND OF AUSTRALIA included this jingle in their list of significant recordings shaping Australia.
Back in the early 80’s when this campaign started (1981) Sunscreen was an afterthought, and even if you were sun smart a factor 10+ sunscreen was about as much protection as you could get. These days it’s 50+ protection as standard, even on lower UV days.
oh CHRISTMAS TREE
CHRISTMAS TREE
We all love a beautifully decorated Christmas tree. Have you everwondered why we celebrate Christmas by having a big tree stuck in the middle of our lounge rooms?
According to my friends at Google, before the Christmas tree, (so pre-1600) people would create triangular frames pointing to the sky and surrounding it with food or gifts, to replicate the giving of gifts, like the three wise brought for Jesus. Over time the decoration of these triangular creations became more elaborate, people were adding live cuttings from trees and other natural things. The bigger the triangular creations, and the inclusion of more gifts/offerings would be a sign of your level of worship and wealth.
So, jump forward to the 16th century when someone in Germany had an idea, “Forget the Wooden triangle and cuttings, this fur tree looks good, it is triangular, it is living, I can stick the offerings under it.” Obviously this idea caught on. OR, Someone owned a big Pine forest and needed it cleared cheaply and came up with a pretty clever marketing slogan, something like…come and chop your own, free, ah,….ah..CHRISTMAS TREE.
EITHER WAY, IT WORKED, THE CHRISTMAS TREE WAS ON ITS WAY. It wasn't until the 19th century that the custom spread to other parts of Europe and North America.
When December is approaching are you thinking, I can’t wait to set up the tree, or are you thinking, Oh no, setting that thing up is a pain. If you are in that later group, and yes, many are, here is an effective idea that works well, an idea my Father used for 40 years. At the end of Christmas when it’s time to un-decorate the tree and pack the tree away in its box (presuming it is plastic), just grab a big sheet and throw it over the entire tree, decorations and all, then move the tree to the garage or storage spot. Next year just pull off the sheet and it’s ready to go, in two minutes, your tree is ready.
ONLY TWO IMPORTANT THINGS ARE REQUIRED FOR THIS METHOD
Storage space
DECORATIONS HASSLE FREE CHRISTMAS TREE SET UP AND CLEAN UP.
If you find the usual baubles and tinsel a bit ho-hum, then add some real meaning to your tree by adding ornaments that have some special meaning, like a handmade decoration from the kids, or a photo of a loved one, a memory of anything good or any person that makes you feel good or want to remember.
Every year when you put on these decorations, every decoration should bring back a great memory, making the process of decorating the tree enjoyable and significant, it can also be a family event as you discuss each ornament.
BUILD THE EXCITEMENT.
If your kids no longer believe that Santa is coming down your chimney on Christmas Eve, and now know Mum and Dad are Santa, then a great way to keep the excitement alive for these kids is to add a present under the tree each day, presuming they may get 2,3 or more things each you can stretch this out over numerous days leading up to the BIG ONE.
New Christmas Language
You may have noticed when shopping for tree decorations that many of the names have changed A 12 pack of baubles is now a Decoration set, not sure how I feel about saying “Wow, I love your Decoration set” how about Merry Christmas being replaced by Seasons Greetings in many municipalities, and all the Christmas tree toppers, which were once stars are now Fairies or Angels. Luckily, tinsel, is still tinsel.
SANTA’S NOT HAPPY.
Have you ever had an employee or co-worker who has unintentionally become the face of the company, relegating the boss to second fiddle?
Well, that’s what’s happened in Santa’s workshop. Once Santa ruled the roost over his Elven employees, making sure they were making toys and not much else, Santa was the face of all things good and jolly, but these days he finds himself living in the shadow of his old mate, Elf on the Shelf. Elf on the Shelf burst onto the scene a few years back, moving from room to room, delighting both kids and adults with his antics, and adding excitement to all the days leading up to Christmas, Santa is now only relevant on Christmas Day.
Another thing that GETS UP Santa’s nose is that the Elf on the Shelf is all fun and good times, while Santa is the guy who will take away gifts if you’re not behaving, Discipline is a key part of Santa’s job, to keep kids in-line before Christmas, and the Elf has not taken on any of the disciplinary duties, he just takes all the glory. Even more aggravating is that the idea of Elf on the Shelf came from Santa, it’s his creation, and now Elf on the Shelf has moved past Santa on the fun scale, and there is no chance Santa can rein him back in, he’s too popular.I think Santa should consider retirement, or sell the business to the Elves, they know how it runs, and have already transitioned from worker to front office PR.
An interesting fact about importing and exporting is that a lot depends on the trade relationships between if you buy from us, we will buy from you. You may think exporting to a country that has a need or a want for easy, demand and supply, but that’s not necessarily the case.
I took a peek at some of our most exported products, and then some of our imported products, with some
Our no.1 Exported product is Beef, no surprise there, so let's jump to
No.3 Export is Wine, I was surprised to see Wine so high on the list especially given the trade restrictions placed on our wines by some of our biggest buyers. Although these restrictions have now been eased and in some cases removed, I thought it may still be a while before we hit pre tarrif quantities. Go Aussie Wine Makers.
No 4 Export, Dairy. This is also a big Imported product with New Zealand being a big player here for day-to-day cheese, while the boutique cheese from Europe just rates a minor mention
No 5 Export, Barley. Again, a bit of a surprise, but beer producers love our high-quality Barley. On the other end of the scale, it’s also exported as animal feed.
No.6 Export, Sugar. We import a lot of sugary products to keep our sweet teeth satisfied, but we export a lot of refined and raw sugar. Chances are the imported chocolate or sugary product you are eating or drinking may contain sugar that originated in Australia.
No.7 Export, Lamb. We also import a lot of sheep from our friends in New Zealand. It seems we can sell our Aussie sheep for a high price, then buy cheaper sheep from New Zealand.
governments. Generally, your produce would be some interesting findings.
No.8 Export, Seafood. Australia does have a healthy Seafood export market, Rock Lobster, abalone and Shellfish are highly sought after. Australia also has a growing successful, sustainable seafood market so we can look to export more fish products in the future. We also import a lot of seafood, mainly for diversity reasons, people want options. Also, the real mainstream canned products can be imported very cheaply so it makes sense economically.
No.9 Export, Lentils and chic peas, No.10 Export, Almonds Who would have thought these two products would be in the top 10.
No.11 Export, Canola. I thought Canola would be a bit higher given the amount of uses that Canola provides. You can drive in any regional town in Australia and find Canola fields stretching as far as the eye can see, (well, pretty far)
I am going to skip ahead to No.14 Export, Oranges, and Orange Juice concentrate products. Sounds about right, people love Oranges and our climate is perfect for growing an abundance of Oranges, or is it? We import a huge amount of Oranges and Orange concentrate products, this is apparently due to the limited availability of Oranges in Australia, seems we need all we can get, and more. Can’t afford to use our oranges to produce concentrate so our friends in New Zealand do a lot of the heavy lifting for us when it comes to oranges.
No.16 Export, Rice. Yes, you heard right, Australia exports Rice to Asia and the Middle East. Initially I was surprised but when you think that rice is the staple food in Asia, and four billion are wanting it, demand would be high, so it makes sense.
FOR THE FLAVOUR SEEKERS
Christmas Delight
CRISPY ROLLED PORK LEG WITH SPICED PLUM JAM
ROASTED CHRISTMAS CHICKEN
WHITE CHRISTMAS CRACK
SCOTCH FINGER & BERRY ICE CREAM CAKE
RED VELVET CHRISTMAS TRIFLE
CRISPY ROAST LOW CARB POTATOES WITH CREAMY DILL DRESSING
STRAWBERRIES & CREAM COOKIE SANDWICH
SPICED HONEY & ORANGE GLAZED HAM
POLLY WAFFLE SLICE
CRISPY ROLLED PORK LEG WITH SPICED PLUM JAM
INGREDIENTS
2.5kg boned rolled leg of pork
1 tablespoon olive oil
1 tablespoon sea salt flakes
SPICED PLUM JAM
1 tablespoon olive oil
1 small brown onion, finely diced
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
825g can red plums, drained
1 cup brown sugar
2 tablespoon red wine vinegar
2 star anise
2 cinnamon sticks
4 cardamom pods, bruised
METHOD
1. Heat oven to 240°C/220°C fan forced. Place pork into a roasting pan lined with baking paper. Rub pork rind with oil and then with salt. Roast for 35-40 minutes or until crackling is crisp.
2. Reduce oven to 160°C/140°C fan-forced and cook pork for 1 hour 45 minutes or until just cooked through. Remove from oven and rest pork for 10 minutes.
3. Meanwhile, to make spice plum sauce, heat oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened.
4. Add ginger, garlic, plums, sugar and vinegar and stir until sugar dissolves and mixture comes to the boil. Add star anise, cinnamon sticks and cardamom pods. Simmer, stirring occasionally, for 25 minutes or until a thick and jam-like. Transfer to a bowl and cool.
5. Serve pork with the spiced plum jam.
TIP
• Once the pork crackling is golden brown, cover loosely with foil to prevent it burning.
• For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting.
WHITE CHRISTMAS CRACK
PREP 15 MINS COOK 12 MINS
INGREDIENTS
SERVE 10-12
6 large square original Salada biscuits
395g can sweetened condensed milk
2 tbsp golden syrup
50g Fairy Margarine
100g Copha, finely chopped
200g white chocolate, chopped
1¼ cups rice bubbles
1/3 cup pistachios, roughly chopped
1/3 cup craisins, roughly chopped
METHOD
1. Grease and line base and sides of a 20cm x 30cm lamington pan ensuring a 3cm overhang on each of the long sides. Arrange salada biscuits over the base until completely covered. (see tip)
2. Place condensed milk, golden syrup and margarine in a medium saucepan over a low heat. Cook, stirring for about 10-12 minutes until darkened in colour and thickened to a spreadable consistency. Spread over biscuits until smooth. Place in the fridge for 15 minutes to set.
3. Place Copha in a medium microwave safe bowl. Microwave, uncovered for 1 ½ minutes on high, until almost melted. Add the white chocolate, microwave for 1 minute, stir until smooth. Stir in the rice bubbles. Spread over the caramel.
4. Sprinkle pistachios and craisins over the top, gently pressing them down into chocolate. Refrigerate until set. Cut into pieces to serve.
TIPS
• Lamington pans can vary in size, if biscuits don’t fit snuggly, trim extra biscuits and lay in pan until base is completely covered.
• You can sprinkle with any combination of dried fruit and nuts. Crack will keep in the fridge in an airtight container up to 1 week.
• Christmas Crack makes for a wonderful food gift too!
share the love this Christmas
SCOTCH FINGER & BERRY ICE
CREAM CAKE
INGREDIENTS
250 g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
100 g unsalted butter,
600 ml thickened cream
395 g can condensed milk
1 cup frozen mixed berries
METHOD
1. Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.
2. Set aside while you make the ice cream.
3. In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.
4. Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.
5. Top with remaining ice cream and biscuit crumb mixture.
6. Place in freezer overnigh
SCOTCH FINGER APPLE
SANTA SLICE
PREP 20 MINS
Savour the festive magic with our Apple Santa Slice. Indulge in the perfect blend of buttery goodness, sweet apples and a sprinkle of seasonal joy. Take your classic apple pie to a whole new level. ‘Tis the season to treat yourself! Perfect for desserts, baking with the kids and entertaining.
INGREDIENTS
250g packet Arnott’s Scotch Finger
250g unsalted butter, melted (for base)
800g can of apple slices pie fruit
400ml sour cream
1 tsp vanilla essence
1 ½ tbsp cinnamon sugar
METHOD
1. Pre heat oven to 180⁰c fan forced.
2. Grease a 20cm x 30cm slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
3. Place Scotch Finger biscuits in the bowl of a food processor and pulse until it forms fine crumbs. Add butter and pulse until combined. Press mixture into the base of the pan.
4. In a large bowl combine sour cream and vanilla. Fold in apple slices and pour onto biscuit base. Top with cinnamon sugar.
5. Bake for 40-45 min our until it starts to brown.
6. Allow to cool, cover then refrigerate. Slice before serving
RED VELVET CHRISTMAS TRIFLE
INGREDIENTS
Trifle Base:
2 x 85g packet
Red Velvet
250g Fairy margarine, 1½ cups caster
2 tsp vanilla
3 eggs
300ml buttermilk
1½ tbsp liquid
1 tbsp cocoa
1 tsp bicarbonate
2¼ cups self-raising
Decorating
METHOD
Jelly Base
1. Make jelly bowl. Place
Red Velvet Cake
1. Preheat oven a 22 x 33cm ensuring a
2. Place the an electric beating after
3. Combine along with combined. ingredients
4. Spread mixture minutes or comes out to cool completely.
White Chocolate
1. Place chocolate high for 1 set.
2. Place cream an electric combined. smooth and
TIPS
• For best results, and freeze.
• White chocolate
• Freeze dried
• Roasting
INGREDIENTS
Base: packet raspberry jelly crystals
Cake: margarine, room temperature, diced caster sugar extract
buttermilk
liquid red food colouring cocoa powder bicarbonate of soda self-raising flour
White Chocolate Cheesecake Cream
100g white cooking chocolate, chopped
250g cream cheese. chopped
½ cup icing sugar mixture, sifted
¾ cup sour cream
300ml thickened cream, stiffly whipped
White Christmas Trees (optional)
80g Copha, room temperature, diced
260g white cooking chocolate, chopped
1 ½ (45g) cups rice bubbles
1/2 cup desiccated coconut
1/3 cup chopped glace cherries
Freeze dried raspberry powder & crumb (see tip)
¼ cup melted white chocolate melts
White chocolate stars (see tip)
and assemble Fresh raspberries, for decorating Freeze dried raspberry powder & crumb extra (see tip)
White Christmas Trees:
according to packet instructions. Pour into a 3-litre trifle Place in fridge overnight or for at least 4 hours until set.
Cake oven to 200C/ 180C (fan forced). Grease and line all sides of 33cm (across top) 5cm deep roasting pan with baking paper, a 3cm overhang on each of the long sides.
margarine, sugar and vanilla in a large bowl and beat with electric mixer until pale and creamy. Beat in eggs, one at a time, after each addition.
buttermilk and food colouring. Add bi-carb and cocoa, with half of the flour and buttermilk mixture stir until well combined. Then each add remaining flour and buttermilk until all ingredients are well incorporated. mixture in prepared pan. Smooth surface. Bake for 35 or until cooked when a skewer is inserted in the centre out clean. Stand for 1 hour before transferring to a wire rack completely.
Chocolate Cheesecake Cream:
chocolate in a small microwave proof bowl and microwave on minute. Stir until smooth. Allow to cool to warm but not
cream cheese and icing sugar in a large bowl and beat with electric mixer. Beat until smooth. Add sour cream and beat until combined. Drizzle in melted chocolate while continuing to beat until and combined. Fold in whipped cream until combined.
1. Line a rectangular oven tray with baking paper. Place Copha and chocolate in a medium microwave proof, heat-safe bowl. Microwave for 1 minute on high, stir then microwave in 30 second bursts until melted and smooth.
2. Add rice bubbles, coconut and cherries and stir until combined. Spread mixture on prepared pan until 1cm thick. Sprinkle with freeze dried raspberry powder and crumb. Place in the fridge to set.
3. Once set hard, remove White Christmas from the fridge and stand for 5 minutes. Cut in half lengthways. Cut along each piece with a sharp knife to form Xmas tree triangles. If you prefer you can make half into trees and half broken into chards for serving.
4. Melt chocolate melts and use to stick stars on top of Christmas trees. Place trees and chards in the fridge until ready to decorate.
To assemble:
1. Cut ¾ of the cake into 20-30cm cubes. (Note there will be some cake leftover – see tips!)
2. Set aside 1 cup of cream mixture. Spoon 1/2 of the remaining cream mixture over the jelly.
3. Then, arrange enough red velvet cubes to snuggly fit over cream layer. Add another layer of cream mixture and another layer of cake.
4. Dollop reserved cream mixture in the centre for the top. Sprinkle with raspberry powder and raspberries.
5. Press White Christmas trees into cream if using.
results, make Red Velvet Cake and Christmas Trees the day before. Or you can make the cake up to 2 weeks prior freeze. White Christmas trees can be made up to 2 days before and kept refrigerated. chocolate stars for Christmas Trees are available in major supermarkets in the cake decorating section. dried raspberry powder & crumb packets are available in major supermarkets in the cake decorating section. pan cake tin size used in this recipe is available in most major supermarkets and department stores such as K Mart.
STRAWBERRIES & CREAM COOKIE SANDWICH
INGREDIENTS
FOR COOKIES
165g butter, at room temperature
1 ½ cups caster sugar
1 large egg
1 ¼ cups plain flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp baking powder
FOR SANDWICH
1 litre vanilla ice cream
METHOD FOR COOKIES
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Cream the butter and sugar in a large bowl until light and fluffy. Add the egg and mix well. Sift all remaining dry ingredients and gradually add to the butter mixture until the biscuit dough comes together in a mass.
3. Roll heaped teaspoons of the dough into balls and place 5cm apart on the tray. For oversized ones use a heaped tablespoon. You will need to do this in batches of 6-8 depending on your tray and oven size. Bake for 8 minutes then let cool on a rack.
4. While the cookies are cooling, remove the ice cream from the freezer and allow to soften slightly, do not let melt.
FOR SANDWICH AND ASSEMBLY
1 x 250g punnet Strawberries,
½ cup milk chocolate bits,
1. Chop your strawberries into small pieces, random chunks will be fine if the children want to help with this under supervision of course.
2. Mix the strawberry pieces and the chocolate chips through the ice cream and put back into the freezer so that it can become firm again.
3. Place a big scoop of ice cream onto a cookie and then top with another cookie, gently pressing down to squish the strawberry ice cream out to the edges. Take care not to break the cookie and not to let the ice cream ooze out from the sides.
4. Place the strawberries & cream cookie sandwiches back in the freezer until.
MARY MACK’S INSTANT BATTER, AUSTRALIA'S
Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged. Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary
AUSTRALIA'S FAVOURITE BATTER
“Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries.
Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets.
Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade.
Mary supplies the base ingredients and continues to manufacture for the local North Queensland market.
Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back.
Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.
POLLY WAFFLE SLICE
INGREDIENTS
125g Polly Waffle Bites
200g Marshmallows
2 cups of Rice Bubbles
180g milk chocolate
METHOD
1. Line a brownie tin (approx. 23cm X 23cm) with baking paper
2. Place marshmallows and Polly Waffle Bites (reserve a handful for decorating the top) into a microwave safe bowl. Pop in the microwave for 30 second bursts, stir and continue until marshmallow and Polly Waffle Bites are melted. Depending on your microwave this should take approximately 2 mins.
3. Add Rice Bubbles to melted marshmallow/Polly Waffle mixture. Stir to combine.
4. Press the mixture very firmly into the lined brownie tin.
5. Place milk chocolate into a microwave safe bowl. Microwave in 30 second bursts and stir until melted. Depending on your microwave this should take approximately 2 mins.
6. Pour melted milk chocolate over the Rice Bubble mixture in the brownie tin. Garnish with reserved Polly Waffle Bites chopped in half and place in the fridge for a minimum of 2 hours.
Cut, serve and enjoy!
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CHICKEN & HONEY MUSTARD SALAD
PREP: 25 MINS I COOK: 25 MINS I SERVES: 4
INGREDIENTS
Salad
1kg kent pumpkin, seeded, cut into thin wedges
3 tbsp Cobram Estate Robust Extra Virgin Olive Oil
Salt and Pepper, to season
2 cups baby spinach leaves
2 ½ cups rocket leaves
2 small chicken breasts, grilled, thinly sliced
1 tbsp pine nuts, toasted
100g Greek style feta, crumbled
Dressing
½ cup Cobram Estate Robust Extra Virgin Olive Oil
2 tbsp honey
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 tsp dijon mustard
Salt and pepper, to season
Cobram E�
METHOD
1. Fill all dressing ingredients into a jar, shake to combine.
2. Preheat oven to 180 ° C. Line an oven tray with baking paper. Arrange pumpkin wedges in a single layer and drizzle with Cobram Estate Robust Extra Virgin Olive Oil. Season. Bake for 25 minutes or until golden and tender. Set aside for 15 minutes to cool.
3. Put spinach and rocket in a large bowl and add 2 tbsp of the dressing. Toss well to coat.
4. Arrange spinach mixture, pumpkin and chicken on a serving board or serving platter. Scatter over pine nuts and feta then finish with dressing. Season with salt and pepper.
5. Serve remaining dressing on the side to add as you desire.
COFFEE GROUNDS,
RMIT University has developed a coffee concrete that incorporates biochar made from spent coffee grounds that strengthens the concrete by 30%. This biochar replaces a portion of the river sand typically used in concrete, which helps reduce waste and greenhouse gas emissions. This coffee concrete has been used in a footpath along McGregor Road in Pakenham Victoria as part of Victoria's Big Build project.
Universities Australia has shortlisted RMIT University’s coffee concrete innovators for the upcoming 2024 Shaping Australia Awards in the Problem Solver category. If they will they be Road Scholars? Jokes aside, this is just of many great innovations that can turn waste into useful product, and can be done on a large scale.
WANT TO VOTE FOR THESE INNOVATORS, CLICK HERE https://www.shapingaustraliaawards.com.au/the-finalists no really, there is now Coffee in the ground.
RECYCLED
COFFEE CUPS
Sydney has introduced roads made with recycled coffee cups. The asphalt mix includes single-use coffee cups, which helps keep them out of landfills and reduces the city's carbon footprint. The glue coating from the cups binds the road together. Another benefit with this new road surface is it does not allow water to penetrate below its surface which helps prevent pot holes.
SEE MORE HERE
Sydney’s first roads made with recycled coffee cups
RECONOPHALT
RUBBER CRUMB
Reconophalt: Australia’s first asphalt road alternative using soft plastics and glass | Sustainability Victoria
Roast Pork Loin with Gravy
Elevate your dinner table with the savoury indulgence of our Roast Pork Loin with Gravy recipe. Featuring succulent pork loin with crispy crackling and the ultimate mouthwatering gravy, best served with side vegetables. The real star of the show is the luscious homemade gravy, crafted from the rich pan drippings. Perfect for festive gatherings, Christmas lunch or a special Sunday dinner, this recipe is simple and delectable!
Prep Time: 5 mins
Cook Time: 1 1/4 Hours
Makes: 2 Cups
Ingredients
• 1.5 – 1.8 kg pork loin roast
• 1-2 tbsp olive oil
• 1 tbsp fennel seeds
• 2 tsp salt
• 2 tbsp plain flour
• 1L Campbell’s Real Stock Chicken
Tip: Roasting pan must be flameproof. If not, you can use a medium-size saucepan.
Method
Step 1: If possible, take your pork out of the packaging and place on a tray in the fridge overnight to dry out.
Step 2: Pre heat oven to 200°C. Place pork into a large baking dish. Pour over oil and rub, sprinkle with fennel seeds and salt. Pour 500ml of Campbell’s Real Stock Chicken around the pork and bake for 15 min.
Step 3: Reduce heat to 180⁰C and continue to roast the pork for 1 hour or until cooked through.
Step 4: Transfer cooked meat to a large plate. Loosely cover with foil and leave to rest.
Step 5: Place the roasting pan on a stovetop and sprinkle with flour. Stir flour for 1-2 min.
Step 6: To make the gravy: Sprinkle over flour, stirring for 1-2 min.
Gradually add in remaining 500ml Campbell’s Real Stock Chicken, stirring well after each addition to avoid lumps. Bring to a boil then return to a simmer and cook until the gravy has thickened to your liking. Add in any pan juices from the resting meat. Strain into a serving jug and keep warm.
Step 7: Serve gravy with cooked meat and vegetables.
For more recipes like this, visit campbellsanz.com/campbells-kitchen