COCA-COLA® AND OREO® BECOME “BESTIES” FOR THE FIRST TIME TO LAUNCH A LIMITED-EDITION DRINK AND COOKIE
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.
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.
CADBURY DAIRY MILK VELVET
A SMOOTHER, MORE CHOCOLATEY, MILK CHOCOLATE WITH 40% MORE COCOA AND 25% MORE MILK.
Expanding our Cadbury Dairy Milk chocolate offer provides choice for consumers based on their taste preferences. The product caters to milk chocolate lovers seeking a heightened cocoa and more creamy taste, while maintaining the high quality synonymous with Cadbury.
Available in two varieties Milk Chocolate and Milk Chocolate with Hazelnut.
Aussie made and over
Tablelands Spreads
NEW Products
NEW BEGA CHEDDAR BLOCKS.
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!
WEET-BIX BITES COCO CRUNCH
'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.'
FOR THE FLAVOUR SEEKERS
IN SEASON
Spring into these healthy Veg options
1
Now known as one of the healthiest vegetables if not the healthiest vegetable to eat.
This leafy veg can range from rich to herbaceous in flavour. Kale is a leafy vegetable with green or purple leaves. There are several varieties of kale all of which differ slightly in taste, texture and appearance. This vegetable is a member of the brassica —or cabbage—family, also known as a cruciferous vegetable. Wrap loosely and keep in resealable bag in vegetable drawer of fridge.
ALL HALE KALE SWEET POTATO
2
A great option for Potato lovers as the Sweet Potato is slightly healthier.
The purple variety has shot to fame after the airing of the Blue Zone documentary, where people who live to 100 include Purple Sweet Potato as a key part of their diet. While the sweet potato is a root vegetable, it is not directly related to the regular potato. It has quite different taste and a lighter, fluffier texture. Sweet potato makes an excellent side dish, and yummy chips.
“TURN IT UP”--- NO TURNIPS
Yes Turnips, like Onions, Turnips can add flavour and something a little different.
Looking at the nutrient list for Turnips, it was pretty broad with many describing them as a ‘Nutrient Powerhouse” so a bit of everything. A mild tasting root veg that must be cooked before it's eaten. Turnip is a white fleshed root vegetable with purple-flushed white skin. Varieties vary in size and shape. They are slightly sweet and peppery, and often used to cut through the richness of slow cooked or braised meats.
Try baked, mashed, sauteed or in a casserole.
5
BRUSSELL SPROUTS
4
It’s spicy, tangy and sweet, and popular in Asian dishes.
Ginger can be crushed or cut in small pieces, it can also be bought in powder form. It is very versatile, it can go into just about any dish, try it in bread crumbs with crumbed Chicken. Ginger also goes great with Garlic so you have SUPER healthy dining experience. Try scraping the skin off with a teaspoon rather than cutting with a knife to minimise waste.
Sprouts seem to be the only veg that you either love or hate, no in between.
Okay, I understand, if you hate Sprouts you may stop reading now, I know nothing will convince you they are worth eating. BUT, if you don’t mind a sprout then you’re in luck as they are packed with goodies. Their compact little bodies keep in all the goodness so for a small veg they deliver big results. This veg is shaking off the stigma and making a culinary comeback. Brussels sprouts resemble miniature cabbages and are named after the city of Brussels in Belgium. The sprouts are the edible vegetative buds of the plant.
Peel before use. Keep in a resealable bag with most of the air pressed out and in the fridge.
GARLIC – SAY NO MORE
5 GINGER
The smaller the clove, the stronger the taste.
My father always said, “1000 people can’t be wrong.” For 2,000 years garlic has been praised as a magic health food, so it must be true. Believed to cure almost everything (except bad breath) and even ward off evil spirits. (Happy Halloween) Try smoked and black garlic for something different.
Dont forget me.. Cabbage..
When you are planning a meal of meat and three veg, or a vegetarian dinner, it usually goes something like, carrots, broccoli, potato, peas, cauliflower, corn, or beans. Poor old cabbage rarely jumps to the top of the list.
7. Green Cabbage
Cabbage has a reputation as being
Bland Boring
and You certainly will not see much cabbage on restaurant menus.
However, if you are of
EUROPEAN DECENT
your parents probably grew up eating plenty of cabbage. Cabbage was the king of vegetables as it was so easy to grow in the European climate, was grown everywhere and in abundance, so cabbage formed a key part of the European diet.
CABBAGE TO ASIA
Soon after cabbage was introduced to Asia in the 16th Century) it took off, it started in India and in the 17th century Japan and China were producing cabbage, and soon became a key part of the daily along with rice.
Cabbage is now one of the top ten most produced vegies grown in Australia (no.10) ahead of Mushrooms, celery, and corn, so we are consuming more cabbage year on year.
1. Red Cabbage
3. Brussels Sprouts
4. Kale
2. Napa Cabbage
5. Savoy Cabbage
6. Bok Choy Cheap
When it comes to home cooking Cabbage is a fantastic Winter veg that can add that bit of variety to the Winter roast, meat and three veg or vegetarian dish. Cabbage is super versatile, its cooked leaves are soft, no stalks like broccoli and cauliflower, you can have green, red or Savoy cabbage, each with its own flavour.
Cabbage is no slouch in Summer either, Cabbage is great in salads and coleslaw.
Cabbage is part of the Brassica family (Brassica oleracea), as is Broccoli, Sprouts, Cauliflower and Kale.
5 Popular Cabbage recipes.
1. Coleslaw: You cannot have Coleslaw without cabbage, red and green. Goes great with mayo.
2. Stir-Fried Cabbage: Goes great with other stir fry veg. Even when lightly cooked cabbage softens but retains its flavour. Goes great with ginger, soy sauce, and chili.
3. Cabbage Rolls (Stuffed Cabbage): This dish is popular in Eastern European and Mediterranean cuisines. It involves blanching cabbage leaves, filling them with a mixture of ground meat (such as pork or beef), rice, and spices, then rolling them up and cooking them in a tomato-based sauce.
4. Kimchi: A staple in Korean cuisine, kimchi is fermented cabbage (usually Napa cabbage) seasoned with chili peppers, garlic, ginger, and other spices. It is eaten as a side dish, incorporated into stews, or used in fried rice and other dishes.
5. Roasted cabbage Yes, that is right, you can roast cabbage, it looks, great, smells great and tastes great. Tip, give it a little spray of olive oil before going in the oven, and you can expect some outer leaves to look burnt (and may be burnt), but just remove those as the inners will be perfectly cooked. Cut in half or quarters and serve.
REMEMBER TRICK
OR
TREAT?
OR IS THAT AN AMERICAN THING?
A few decades back kids would go to a door, be greeted with the question, Trick or Treat? The kids would reply with one or the other, and if treat was selected they would be offered a treat, or pick from a selection of two of three treats.
These days with safety being at the forefront of people’s minds all the parents are out with the kids, so no one is home to ask the questions. The treats are just left on the porch and the kids help themselves. So, in my opinion the original tradition has morphed from a kids on the streetin costumes to families and groups often several families getting together to walk the streets which I think is a positive evolution.
Build the excitement
With all great days, the lead-up and excitement is half the fun. Unlike Christmas or a birthday where the kids just wait, wait and wait for the day to come around so they can open presents, Halloween provides a really good opportunity to get the kids involved in planning, brainstorming costume ideas and the creation of costumes, makeup, garden decoration and coordination with friends and family.
What the ?
How about cooking a big batch of spooky cookies or cupcakes as treats for the trick or treaters rather than lollies. This is a great activity that the kids and do or be part of. Decorating spooky foods is fun, and often cheaper than buying a ton of lollies.
Fun ideas
A REAL PUMPKIN BOWL
Grab a nice sized pumpkin, cut off the top, scoop out the middle so it makes a nice big bowl. Prepare a few days before so the inside can dry. For a bowl, we don’t recommend you cut out eyes and mouth as these cuts can create weak points and can sag (if the pumpkin has been prepared in advance.) A real pumpkin will start to deteriorate within 3-4 days so don't prepare it too early. Also put glad wrap of some cover inside so any moisture will not be transferred to anything inside.
A PUMPKIN LANTERN
A pumpkin lantern is different, definitely cut the mouth and eye holes, insert a candle at night to bring out it’s “spooky.”
OLD MILK CONTAINER LANTERNS
Clean some old milk or juice containers, paint on your ghoulish face, cut a hole in the back and insert a battery-operated light, obviously do not use candles, perhaps a cheap battery-powered light.
150 Years.
With a proud tradition of premium quality, Bickford’s is considered one of Australia’s oldest and most treasured brands.
WHERE DID IT ALL START?
Founded by William Bickford in 1840 in Hindley Street, which was the centre of Adelaide trade at the time, the business began as a dispensary selling an eclectic range of pharmaceutical remedies, general goods, perfumes and veterinary supplies.
William advertised the business, gaining a strong reputation in South Australia before his unexpected death in 1850. His wife Anne-Margaret made the unusual decision for the time to continue the business alone, eventually creating AM Bickford & Sons, the foundation of the company we know today. Anne-Margaret’s signature still features on all Bickford’s packaging as a stamp of authenticity as well as a proud reminder of the family roots.
William experimented with cordial as a means to ward off ailments such as scurvy which was prevalent at the time, however his idea was not fully realised until 1874 when Lime cordial was produced and sold commercially under Anne-Margaret’s stewardship, with Bickford’s quicklybecoming synonymous with high quality cordial, a reputation which remains true today. The popular cordial range achieved recognition, winning awards at home as well as at international exhibitions in Great Britain and France.
By 1920, Bickford’s had also created new opportunities through the development of Our Jack’s Essence of Coffee and Chicory which was
Bickford’s Iced Coffee Syrup we know and love today, which remains
BICKFORD’S CURRENT
OWNERS, THE KOTSES FAMILY, BOUGHT THE BUSINESS IN 1990 HERALDING A NEW ERA IN INNOVATION AND RANGE EXPANSION WHILE KEEPING A FIRM GRIP ON THE TRADITIONS AND REPUTATION THAT MAKES BICKFORD’S A MUST- HAVE BRAND IN EVERY HOME.
Today Bickford’s Lime cordial remains the flagship brand. The century old recipe using the finest ingredients has seen it grow to become a true icon, achieving South Australian Heritage status in 1965 and a rightful place as the nation’s favourite premium cordial. Bickford’s now boasts a wide range of cordial flavours that includes a combination of traditional classics and modern favourites.
product family now includes more than 150 products from and mixers and pure
Another Bickford’s favourite, the Old-Style Soda range, was re-developed in 1992 with a nostalgic look at the Australia of yesterday, staying faithful to the traditional recipes developed more than 70 years before. Still winning new fans today, with a following that includes both the young and young at heart, Bickford’s Traditional Soda represents the pride, quality, integrity and simplicity of flavour of a bygone era that is unmistakably Australian
BLENDING TRADITION WITH MODERNITY
In 2024, the Bickford’s range will undergo a complete brand refresh designed to blend a modern look and feel while respecting the tradition of its 150-year history. Starting with the Premium Juice range which started to arrive on shelf in August, the rest of the range will roll into the new aesthetic over a 6-month period as the brand steps into the next era of its iconic journey.
SO, FROM HUMBLE BEGINNINGS TO 150 YEARS LATER BEING A THRIVING SUCCESS WITH A STATE-OF-THE-ART MANUFACTURING FACILITIES IN SALISBURY SOUTH, OPERATING 8 PRODUCTION LINES WITH AN ON-SITE LABORATORY, BICKFORD’S LIQUID EXPERTS CREATE UNIQUE, INNOVATIVE CORDIALS, JUICES AND SYRUPS FOR AUSTRALIANS TO ENJOY EVERY DAY.
OH NO... HERE IT COMES!
Allergic rhinitis or as we know it - HAY FEVER.
You hear the lawn mowers roaring down the street, you look at the trees and see buds blossoming, you see the bees and know they are carrying….. Pollen, yes, its hay fever season. They say 18% of us will have hay fever at some stage in our lives, for the 82% that won’t be affected you can count your blessings because as sufferers know it can be like having the flu all over again, then again and again.
Although not generally serious hay fever can be a real nuisance, the good news is you can selfmedicate with an antihistamine, you may need to try a few brands to find one that works for you.
If you have symptoms its important to be sure it is hay fever and not something more serious, most experienced sufferers know instantly, but if you are a first timer, or have prolonged symptoms probably best to pop into your doctors for a chat.
Hay Fever can also become a bigger problem for those who suffer asthma or other respiratory illness, so if planning an outing with the Grand parents or someone susceptible perhaps the park with freshly mown grass is not the place, try somewhere indoors.
Planning is the key. If you suffer you should know a windy day whisks up the dust and pollen, avoid cut grass and gardening, you may have other triggers so avoiding these is half the battle.
Tips to avoid hay fever.
1. Wear a mask that covers your nose and mouth.
2. Wear wraparound sunglasses to protect your eyes from dust and pollen.
3. shower and change your clothes after you've been outside.
4. Stay indoors on windy days.
5. keep windows and doors shut when indoors.
6. Don’t put pets close to your face.
7. vacuum regularly and dust with a damp cloth.
If suffering
1. Use a warm nasal and eye wash as pollen can be caught.
2. Take a shower
3. Use your favorite antihystemine
If symptoms persist see your doctor, for severe sufferers there are other treatment options rather than the standard antihistamine.
SPRING CLEAN YOUR
What is a Metabolism Reset?
A metabolism reset involves temporarily shifting to a restricted meal plan—typically for two weeks—to help your body burn stored fat, reduce inflammation, and improve immune function. Supporting your immune system during this time is crucial, as it plays a key role in how your body responds to inflammation and processes nutrients. Additionally, quality sleep and stress management are essential for a successful reset, as they allow your body to repair, regenerate, and maintain optimal metabolism.
Certain lifestyle changes can enhance both your metabolism and your immune system, making them essential for your reset:
1. Ditch Ultra-Processed Food
Focus on whole, nutrient-dense foods like non-starchy vegetables, lean proteins, and healthy fats. Aim for meals where 80% of your plate is filled with fresh vegetables and salads, and include two servings of fruit per day. A good rule of thumb: if it doesn’t spoil, it’s probably not good for you. Opt for fresh, whole foods with shorter shelf lives.
2. Boost Gut Health with Prebiotics and Probiotics
Gut health is essential for both metabolism and immunity, as 70% of your immune cells are housed in your gut. A healthy gut microbiome helps regulateyour immune response and reduces chronic inflammation. Probiotics, found in fermented foods like yoghurt, sauerkraut, and kombucha, encourage the growth of beneficial gut bacteria, which support both digestion and immune function. Prebiotic-rich foods like asparagus, onions, and legumes feed these good bacteria, keeping your gut healthy and your metabolism active.
3. Include Anti-Inflammatory and Immune-Boosting Foods
Chronic inflammation slows your metabolism and increases the risk of autoimmune diseases. To combat this, include anti-inflammatory foods such as blueberries, green tea, dark leafy greens like kale, and fatty fish like salmon. These foods contain antioxidants and omega-3 fatty acids that help reduce inflammation and support immune function.Additionally, foods rich in Vitamin C(like citrus fruits, tomatoes, and bell peppers) help boost white blood cell production, which is essential for fighting infection. Zinc, found in seafood, poultry, and legumes, also supports immune cell function and helps regulate inflammation.
High levels of stress can lead to an increase in the hormone cortisol, which is known to contribute to weight gain, particularly around the abdomen. Things that combat stress are practices such as meditation, yoga, orexercises.
Water is essential for digestion, satiety, and liver function. Studies show that increased water intake can aid weight loss and improve immune function.
4. Manage Stress and Cortisol Levels
5. Hydrate!
6. Use Coffee in Moderation to Support Your Metabolism and Immunity
Caffeine, particularly from coffee, can be a valuable tool in boosting your metabolism during a reset. Known for enhancing mental alertness and motivation, coffee also increases your body’s energy expenditure, promoting fat-burning and reducing inflammation. However, moderation is key—around 4–5 cups per day is ideal, while excessive intake should be avoided, especially for those with cardiovascular concerns.
7. Prioritise Sleep to Support Metabolism and Gut Health
Poor sleep can negatively impact your body’s ability to process food and regulate energy, leading to weight gain and a sluggish metabolism. Aim for 7-8 hours of quality sleep each night to allow your body to repair and regenerate. Your gut microbiome influences mood, cognition, and immune function, and studies show that disruptions in sleep can lead to imbalances in your gut bacteria.
When to Reset Again
After three months of varied eating, your metabolism may slow down again. A good reminder to consider another reset is when the seasons change. Even those with healthy body weight can benefit from a two-week reset to improve blood pressure, cholesterol, and sleep quality.
LIKE SOME HELP?
Want a complimentary consultation with an accredited dietician?
Be Fit Food offers a 14 Day Reset Program designed to help you kickstart your metabolism, just click here
WWW.BEFITFOOD.COM AU
• 300g pkt ALLEN’S JAFFAS
• 600mL thickened cream
• 395g NESTLÉ Sweetened Condensed Milk
• 1 1/3 cups (200g) NESTLÉ Bakers Choice Dark MELTS, melted, plus1 ½ cups (200g), extra, melted
• 1 tsp finely grated orange zest
Festive Ja as Semifreddo
Grease ten ¾ cup capacity (190mL) timbale moulds. Place on a baking tray. Set aside 10 ALLEN’S JAFFAS for decoration. Place remaining ALLEN’S JAFFAS in a snap lock bag and using a rolling pin, crush until coarsely broken.
Using an electric mixer, beat cream and NESTLÉ Sweetened Condensed Milk until thickened; beat in melted NESTLÉ Bakers Choice Dark MELTS until just combined. Fold through crushed ALLENS JAFFAS and orange zest. Spoon mixture among moulds; do not overfill; tap down moulds lightly on workbench to remove air pockets. Cover with plastic wrap and place in the freezer for 6 hours to set.
Invert the puddings onto serving plates (Use a warm cloth to rub over mould if they need a little help to become loose). Spoon reserved NESTLÉ Bakers Choice Dark Melts over each puddling and let choc drizzle down sides slightly; decorate with reserved ALLEN’S JAFFAS.
Makes: 10
Preparation Time: 25 minutes (plus freezing and refrigeration time) EASY
SpringCooking!
BUTTERMILK FRIED CHICKEN BURGER
COLD SMOKED SALMON BRUSCHETTA ON SOURDOUGH
WITH SAUCE GRIBICHE SPICED WHOLEMEAL APPLE TEACAKE
CARAMELISED ONION AND GRILLED CHICKEN TACOS
CREAMY BACON AND EGG LINGUINE
LOW CARB MOROCCAN-STYLE ROAST POTATOES
CELEBRATION CARAMEL AND BISCOFF CHEESECAKE
CHICKEN AND ASPARAGUS BURGERS
LIGHT AND REFRESHING SPRING RECIPES
SPICED WHOLEMEAL APPLE TEACAKE
INGREDIENTS
125g butter, softened
180g CSR Lite Reduced Calorie Sugar
2 tsps vanilla extract
150g self-raising flour
150g wholemeal self-raising flour
1 tsp baking powder
1 tsp ground cinnamon
½ tsp ground nutmeg
2 eggs, lightly beaten
2/3 cup full cream milk
1 small pinch salt
2 pink lady apples, cored and cut in thin slices
1 tbsp lemon juice
2 tbsps warmed CSR Golden Syrup
Whipped cream or natural Greek-style yoghurt, to serve
METHOD
1. Preheat oven to 180°C.
2. Butter and line a 20cm round cake pan.
3. Pour the lemon juice over the apple slices and toss them. This will stop them going brown.
4. In an electric mixer, whisk the butter and CSR Lite Reduced Calorie Sugar until light and fluffy.
5. Add the eggs and vanilla, then beat until fully combined.
6. With the mixer on a very low speed, add the milk then the flour, spices, salt and milk, beat until well combined. Scraping the bowl down at least once when you do this.
7. Pour the batter into the cake pan and smooth the top of the batter. Then arrange the apple slices in a decorative pattern on the top of the cake and brush with a little warmed CSR Golden Syrup.
8. Bake, covered with a sheet of baking paper for 40-45 minutes until golden brown and cooked through. Test with a metal skewer.
9. While warm, brush again with a little warmed CSR Golden Syrup and serve with a generous dollop of cream or yoghurt.
Fennel, Apple and Cabbage Slaw with Green Mayonnaise
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.
INGREDIENTS
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
METHOD
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
COOK’S TIP
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!
CHICKEN AND ASPARAGUS BURGERS
Asparagus adds both flavour and colour to ever-popular burgers. When cooking, be sure to make enough for tomorrow’s lunchbox. For a vegetarian version, replace the chicken with minced marinated tofu. COOK 15 MINS SERVES 4-6
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.
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.
SWEET POTATO HUMMUS – 3 WAYS
Preparation Time: 20 minutes
Cook Time: 25 minutes
Makes: 3 Cups
BASE RECIPE
Ingredients
400g Sweet Potato, peeled, cubed
1 tablespoon olive oil
400g can chickpeas, rinsed, drained
2 tablespoons tahini
2 tablespoons lemon juice
1 clove garlic, chopped
Olive oil and pita bread crisps, to serve
Method
1. Preheat oven to 200°C /180°C fan-forced. Line an oven tray with baking paper
2. Place sweet potato on tray and drizzle with oil. Toss well and season
3. Bake for 20-25 minutes until tender and golden. Set aside to cool
4. Place sweet potato, chickpeas, tahini, lemon juice and garlic in a food processor. Process with enough warm water until smooth. Season. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS TOPPINGS
CORIANDER HUMMUS WITH HONEY ROASTED CASHEWS
Ingredients
2 tablespoons chopped coriander
2 tablespoons chopped honey roasted cashews
1 teaspoon dried chili flakes
Method
Top hummus with coriander, cashews and chili flakes. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS WITH POMEGRANATE MOLASSES AND PISTACHIOS
Ingredients
1 tablespoon pomegranate molasses
2 tablespoons pomegranate arils
1 tablespoon chopped pistachios
Method
Top hummus with pomegranate, molasses and pistachios. Serve drizzled olive oil. Accompany with pita crisps.
HUMMUS WITH FIRE ROASTED CAPSICUM, FETA AND SMOKED PAPRIKA
Ingredients
2 tablespoons fire roasted capsicum strips
40g feta, crumbled ¼ teaspoon smoked paprika
Method
Top hummus with fire roasted capsicum, feta and smoked paprika. Serve drizzled olive oil. Accompany with pita crisps.
CREAMY BACON AND EGG LINGUINE
INGREDIENTS
400g linguine
200g piece Australian bacon, cubed
4 free range eggs
½ cup Parmesan Reggiano cheese, grated
½ cup Pecorino, grated
Freshly ground black pepper
½ cup extra grated Parmesan cheese for garnish
Finely chopped parsley to garnish
METHOD
1. Heat a large pot of salted water to the boil over a high heat. Add the pasta and cook 10-12 minutes until al dente. Drain pasta and reserve ½ cup of cooking water.
2. Heat a large frying pan over a medium heat 2 minutes, add the diced bacon pieces and cook stirring occasionally until bacon is brown and fat has rendered or becomes clear. Remove from heat.
3. Return the pan to the heat and add the linguine to the pan along with half the reserved cooking water. Toss pasta well until 2 minutes. Remove the pan from the heat.
4. Whisk together the eggs and cheeses together and quickly incorporate the egg mixture with the pasta, adding the remaining cooking water. The residual heat will cook the egg.
5. Season well with black pepper and garnish with chopped parsley and grated Parmesan.
CELEBRATION CARAMEL AND BISCOFF CHEESECAKE
INGREDIENTS
125g Fairy margarine, melted
250g Malt ‘O’ Milk biscuits
FILLING
3 tsp powdered gelatine
500g cream cheese, room temperature, chopped
½ cup Biscoff spread
1/3 cup caster sugar
300ml thickened cream
DECORATE
½ cup Biscoff spread
300ml thickened cream
METHOD
BASE
1. Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.
2. Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.
FILLING
3. Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
4. Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
5. Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.
DECORATE
6. Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
7. Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.
8. Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake.
Stress free
SPRING CLEAN Windows inside
Windows can be a huge job. We suggest starting on the outside first, this can be easier as its mostly dust and cobwebs. Start with a pressure wash using your hose (with a pressure attachment) and broom or brush to give them a loose going over. Do not use soap on the outside as it may leave streaks which you may think are on the inside when you start inside.
Windows inside. Make sure you remove any curtains or things that just get in the way, especially if your Spring clean will involve a curtain wash. Dust blinds before you clean the windows. Clean the inside of your windows when it is not that sunny as heat dries the windows super-fast leaving streaks. Have the right cleaning cloths, microfibre or similar.
use boiling water. Boiling water is a great way to remove built up fat and gunk in your pipes. Fill a kettle and pour it slowly down the sink,
detergent if you wish. The Boiling water is also a fairly good germ killer.
Odour traps
Grimy faucets
Grimy faucets, or grime in any cracks. An old toothbrush can do the trick, a bit of White King and elbow grease is perfect for this task.
Wash things that can trap odour, like dog beds, throw rugs and carpets. You do not need to use your washing machine, just squirt, squeeze and dry in the sun. Vacuum first to remove pet hair.
Lights
You can remove exposed, easy-to-reach light globes and give them a dust, same with lamps, a good time to check the light sockets and inside the lamp shades for webs and dust.
Invest
Got a noisy vent fan?
Filter or range hood. These things are a dust magnet, they can build up dust and hamper the effectiveness of the fan. Give these a good clean.
Sometimes it is easier to buy a product that can save you time and effort in the future. Like, gutter covers, like a vacuum cleaner that actually works or doubles as a mop, a sink hole cover to stop excess scraps getting into your pipes, door sealers that stop dust blowing in.
Forget the D.I.Y
Outside
Do not forget the outside, especially the gutters. If your rainwater is building up in areas it can spill over into your roof, this can cause major damage.
Some things need an expert, like ducted heating vents, these should be cleaned regularly. It is pretty obvious that floor-based systems will fill quickly with dust, out of sight, out of mind you may say, but there are safety reasons to have these done as well as health and cleanliness issues. Every time you turn on the system you are blowing dust back into your house. If you are finding dust on your coffee tables, benchtops etc, then your ducts may be the issue.
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.
SPRING IN THEIR STEP
AUSSIE PETS
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.
INDOOR CATS
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.
OUTDOOR CATS
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.
CATS
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.
EATING HABITS
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.
FUR BALLS, FOR THE CAT, AND FOR YOU.
PLANTING THE SEED
NESTLE AUSTRALIA AIMS TO PLANT 10 MILLION TREES IN AUSTRALIA
Back in 2022 Nestlé Australia announced it aimed to plant 10 million trees in Australia by 2025 in partnership with Greening Australia, Canopy and One Tree Planted. That’s one tree for every house in Australia.
The ambitious project is part of Nestlé’s Global Reforestation Program, which aims to plant and grow 200 million trees globally by 2030 as part of the company’s efforts to achieve net zero emissions.
Establishing a biodiverse mix of native species, will support the capture of APPROXIMATELY 1.9 MILLION TONNES OF CO2
over a 25-year carbon crediting period. This is the equivalent to fuel emissions from approximately 25,000 cars each year.
Plantings are happening all across Australia You can learn about the plantings and program here-
