FRESH AND ZESTY ORANGE BLOSSOM HONEY
In the springtime, Wild Nectar's bees busily pollinate the delicately fragrant blossoms in the orange orchards of the Riverina, NSW, and make delicious, seasonal, Orange Blossom honey. Raw and cold extracted to maintain the honey's natural clear, fresh aroma and delicate, zesty taste, and available in a classic jar or convenient squeeze.
www.wildnectarhoney.com.au
Maxiblock, a trusted Australian sun care brand with over 40+ years in sun protection, is excited to introduce its innovative Maxiblock Zinc Stick Clear SPF50+ as part of its extended Mineral sunscreen range.
TWIX ROLLS.
NEW TWIX WAFER ROLLS.
NEW LEAK PROOF FOOD STORAGE
NEW Products
Products
Twix, then you will be happy to hear Twix has released a new product, Twix Two crispy wafer rolls coated in milk chocolate with Twix flavour. 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.
Freshness sealed with a click! Announcing Decor's latest addition to the Vent & Seal™ food storage container range. These airtight containers are leak-proof and easily transition from fridge to microwave for quick and easy meals in an instant. Now available in all major retailers.
Classic Chocolate Crackles
Caramilk
Cheesecake
Crackle Slice
CADBURY DAIRY MILK VELVET
A SMOOTHER, MORE CHOCOLATEY, MILK CHOCOLATE WITH 40% MORE COCOA AND 25% MORE MILK.
NEW Products
NEW COOKIES & CREAM TREATLES
chocolate offer provides choice for preferences. The product caters to milk chocolate lovers seeking a heightened cocoa and more creamy taste, while maintaining the high quality synonymous
The perfect bite-size chocolate biscuit bites to satisfy all your sweet cravings. Bite through the smooth milk chocolate layer, sprinkled with cookie pieces, to discover the wonderfully light texture of a crispy choc wafer filled with a soft vanilla flavoured-cream centre.
NEXT LEVEL SNACKING
UNCLE TOBYS found its match with CHOKITO! These muesli bars take snacking to a whole new level with 100% Aussie oats, chewy CHOKITO fudge pieces, choc balls, and smooth milk choc. Also available in GOLDEN ROUGH & CRUNCH.
GO LOW WITH UNCLE TOBYS OAT SLICE
NEW Products
NEW UNCLE TOBYS Low Sugar Oat Slice is the perfect afternoon treat! Crumbly, moist, and big in taste, with an average 1g sugar per slice. Available in Choc Brownie and Honey Macadamia.
P IS FOR
SUMMER
Well actually S is for Summer, but so many great Summer tropical fruits start with P I thought we may as well go with “P is for Summer”,Passionfruit, Pineapple and Papaya.
PASSIONFRUIT, PINEAPPLE AND PAPAYA, ARE IN SEASON, FRESH AND JUICY.
Looks good, tastes great, a perfect accompaniment to any summer dish, and fantastic on their own. Also super healthy, Adding Summer Fruits to Your Meals can add fun and variety,
• SALADS
• SMOOTHIES AND JUICES
• DESSERTS
• SALSAS AND CHUTNEYS
• BREAKFAST BOWLS
• COCKTAILS AND MOCKTAILS
PASSIONFRUIT
Full-flavoured and in peak season throughout summer, Aussie passionfruit is the ideal finishing touch for a range of sweet and savoury dishes. As well as being naturally sweet, it packs a nutritional punch, providing a dose of vitamin C and fibre, while also being low in kilojoules. Keep your passionfruit in a plastic bag in the fridge and they’ll last a month!
TO CELEBRATE THE SEASON, HERE ARE FIVE FUN TIPS FOR ENJOYING THE FRESH SUMMER CROP:
1. WEIGH IT UP
Look for plump and smooth fruit that's heavy for its size - it will have more pulp inside!
2. CRACK IT OPEN
Did you know you can open passionfruit with your bare hands? Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!
3. FREEZE FOR LATER
Make the most of the summer harvest (or January flush) by buying up big and freezing your passionfruit for later. You can freeze the fruit whole, or scoop the pulp into ice trays or popsicle moulds for a tasty summer treat that will cool you down.
4. HEALTH BOOST
One serve of passionfruit (two fruits) is a good source of fibre (5g), a source of vitamin C (11mg) and low in kilojoules. What better reason to reach for a passionfruit as a sweet snack.
5. BAG IT
Keep your passionfruit in a plastic bag in the fridge and they'll last a month!
6. PICK PLUMP
Go for plump and smooth fruit that's heavy for its size - it will have more pulp inside!
Facts & Tips
IRRESISTIBLE ICY POLES:
For a tasty summer treat that will cool you down, freeze passionfruit pulp in ice trays or popsicle moulds.
DELECTABLE DRINKS:
Passionfruit pulp adds a tangy twist to beverages. Simply mix fresh passionfruit pulp, soda water and lime for a refreshing drink and add vodka to transform it into a cocktail!
CRACK ONE OPEN:
Did you know you can open passionfruit with your bare hands? Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!
GETTIN’ JUICY:
Don’t cut them in half, slice the top off and eat it like a boiled egg to avoid losing the juice.
PINEAPPLE
Another great Aussie favourite is the Pineapple, not many know it as a Winter Fruit but it thrives in the tropical states through Winter.
Pineapples are an excellent source of vitamin C and manganese, which is good for bone health. They are also a good source of thiamin, magnesium and vitamin B6. Pineapples contain fibre and bromelain, which makes them a terrific food for gut health.
You can store chopped pineapple in an airtight container in the fridge for up to six days and in the freezer for up to six months. Select fruit that feels heavy for its size and check it doesn't have soft spots or bruises. If it has a top, the leaves should be fresh and green.
FACTS & TIPS?
Tropical Treat:
Aussie pineapples are sweet and available all year- round with regular peaks.
Ripe and Ready:
The skin colour of a pineapple can change throughout the year, but they're always ripe and ready to eat once in store.
Versatile:
Pineapples are the perfect partner for fish, meat, your favourite desserts and other tropical fruits. You can also use pineapple to tenderise meat because bromelain - a
Long Lasting:
You can store chopped pineapple in an airtight container in the fridge for up to six days and in the freezer for up to six months.
Perfect Pick:
Select fruit that feels heavy for its size and check it doesn't have soft spots or bruises. If it has a top, the leaves should be fresh and green.
Delicious & Healthy:
Pineapples are an excellent source of vitamin C and manganese, which is good for bone health. They are also a good source of thiamin, magnesium and vitamin B6. Pineapples contain fibre and bromelain, which makes them a terrific food for gut
PAPAYA
Autumn is around the corner, which marks the beginning of papaya and papaw peak season which means this unique tropical fruit will be at their prime in terms of taste and supply
As you may know, the refreshing taste and smooth texture of papaya and papaw are quite similar, though they have some distinct differences:
Yellow papaya
is usually rounder in shape, is less sweet with yellow-orange skin and yellow flesh.
Red papaya
is oval or pear-shaped with yellow-green skin and sweet bright orange flesh.
HEALTHY REASONS TO ENJOY PAPAYA & PAPAW DURING AUTUMN:
In season now!
Australian-grown papaya and papaw are in season throughout autumn. Enjoy the freshest fruit straight from farms around tropical regions of sunny QLD, NT and WA, to you!
Fruit for the whole family
The generous size of papaya and papaw allows them to be shared among family and friends. Their soft consistency is perfect for blending into baby food or slicing into pieces for the kids and as an added bonus, they are high in vitamin C, and folate, which help growing bodies develop and stay healthy.
Strengthen your immunity
One serve of papaya or papaw contains more than double the recommended RDI of vitamin C, which increases antibody activity and resistance to infection. It also helps release iron and zinc from foods.
Eat the rainbow:
Their vibrant orange hue is derived from carotenoid, powerful antioxidants, that bolster your body’s first line of defence.
Glowing skin:
The carotene and vitamin C in papaya and papaw help to ward off free radicals like smoke, tobacco and stress. The unique bundle of antioxidants in papaya and papaw also assist with skin elasticity and hydration.
FROZEN PAPAYA SPEARS
INGREDIENTS
1 Papaya
100 g dark/milk Chocolate
2 tsps coconut oil
Crushed nuts/seeds/coconut to sprinkle
METHOD
1. Cut the papaya in half, lengthways. Using a spoon, scoop out the black seeds and discard.
2. Cut each half in half again (length ways) and then again to produce 8 sections. Using a sharp knife, carefully cut the flesh away from the skin of each section. Discard the skin and cut each section in half to produce 16 large chunks.
3. Skewer each section, with a stick, and place on a baking tray, making sure the papaya sections are not touching each other. Place in the freezer and freeze until solid. (Approx 3 hours).
4. Once the papaya skewers are completely frozen, melt your chocolate either using the microwave method or double boiler method and stir in the coconut oil until combined.
5. Drizzle or dip your papaya into the chocolate and allow any excess chocolate to drip off. Sprinkle with crushed nuts/seeds/coconut and return to the freezer until you are ready to enjoy.
SUMMER
ENTERTAINING
MEANS HOLIDAYS, GREAT WEATHER, LONG DAYS, GOOD FRIENDS, AND GOOD
TIMES.
CHECK OUT THESE GREAT IDEAS FOR YOUR NEXT CATCH-UP OR PARTY.
THEMED PARTY
A themed party can be fun, you do not need to go the full on dress up but having theme can be mean just bring one item that fits the theme.Some fun suggestions, pool party, especially if you do not own a pool, or an 80”s party/item, or a hat or sunglass party.
RAMP UP THE BYO FUN
BYO is always on the cards, but perhaps have extra ingredients on hand so your geiests can get creative with some mocktails and cocktails. Sliced fruit, crushed ice, crazy straws and umbrellas, syrups and mixers.
PLATTERS, PLAN WISELY.
Summer platters can be tricky as the heat can turn a great cheese platter into a half melted mess, and cold meats left in the heat, no thanks. Keep your platters small, and do the rounds with a platter, smaller platters should go with just one whip around and everything should look delicious and fresh. If you are creating the set and forget platter have a fly net/cover, nothing worse than flies eating more than the guests.
THE WOW FACTOR
Look to include new and interesting food and drink. There are always new products on the market, and when people try new stuff it does create that Wow reaction.
This can apply to the BBQ chef, throw on some stuff you may not usually cook, corn, egg plant, avocado- have a vegetarian skewer option.
How about seasonal fruits, they look great and not something you may see or eat at other times of the year. Lycee, cherries, pineapple, Honeydew. Do you have a local Farmers market that or can you produce something home made ?
FOOD FOR THOUGHT
Have a look at the guest list, will there be vegetarians, if so I have better have a fruit and veg platter separate from the meats. Will there be kids, they will probably enjoy something simple, fairy bread or party pies or hot dogs.
STARTS HERE
Invisible to wear
Extra soft & cushiony
Extra length & wider back
There‘s nothing like a Goodnight’s sleep and that’s exactly what you’ll get with Libra Goodnight pads. Our unique BodyFit® shape ensures the pad fits snug and moves with you during the night.
WE ARE GETTING THE MESSAGE
A quick look at some stats shows that the ad campaigns of the past and current Sun Smart have made a significant difference to the reduction in melanoma in Australia.
Melanoma risk
Older people have lived most of their lives in a less ‘sun smart’ environment while younger Australians have lived the majority of their life in times when public awareness was greater. The following melanoma incidence risk by age commentary highlights the falling risk for the younger population.
Risk of being diagnosed with melanoma by the age of 30
1982
1 in 600 people.
2024
1 in 1,170 people, based on previous forecast projections.
The risk of being diagnosed with melanoma of the skin by the age of 30 has more than halved in 23 years
The risk of being diagnosed with melanoma of the skin by the age of 60. Following years of increasing risk from 1982-2005, melanoma incidence risk by the age of 60 began to fall, and then stabilise from around 2012 to 1 in 65 people in 2020. The current generation of kids will be the first that will grow up with their parents have all the knowledge and products they need to ensure the trend of reducing melanoma continues. Melanoma should not reduce by half in the next 20 years, but in the next ten years.
Some data from Australian Institute of Health and Welfare
Stay safe in Sun.
BBQ
THROW A SHRIMP ON THE BBQ
Well, before you throw that shrimp on the Barbie, lets marinate.
INSTRUCTIONS
1. Marinate the Shrimp: In a bowl, mix olive oil, garlic, lemon juice, paprika, salt, and pepper. Add the shrimp and toss to coat. Let them marinate for 15-20 minutes.
2. Skewer the Shrimp: Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning).
3. Grill: Place the shrimp skewers on the grill and cook for 2-3 minutes per side, until they are pink and opaque.
4. Serve: Remove from the grill and sprinkle with fresh parsley. Serve with lemon wedges and your favorite dipping sauce.
INGREDIENTS
• 500g large shrimp (prawns), peeled and deveined
• 2 tablespoons olive oil
• 2 cloves garlic, minced
• 1 tablespoon lemon juice
• 1 teaspoon paprika
• Salt and pepper to taste
• Fresh parsley, chopped (optional)
DID YOU KNOW
Throw a Shrimp on the BBQ is still the most successful tourism ad ever created and introduced Paul Hogan to Americans, making him a household name well before he became Crocodile Dundee.
NOT JUST ANOTHER
The foods that transform most BBQ from, just another BBQ to WOW that was delicious, is often the cooked accompaniments like Caramelised onions, cooked mushrooms, but also go for corn on the cob, charred egg plant and charred red capsicum, Zucchini, if you are worried about charcoaling these delicate foods to death then just a touch on the hot plate, then on or in some tin foil.
With BBQ cooked vegies, less is more- so just a light cook, you can use some olive oil to keep them moist. If cooking fish and chicken and you like a squeeze of lemon don’t be afraid to also throw a sliced lemon on the grill, looks great and slightly seared lemon can have a slightly sweeter taste than raw lemon. You can cook anything on the BBQ, even fruits so have fun experimenting this Summer.
Don’t forget a great BBQ sauce and Salad dressing. BBQ
PINEAPPLE WEDGES
Sweet and juicy, with a light coating of Cinnamon for that extra kicker, and the option of dipping sauce
SEE FULL RECIPE
BBQ ASPARAGUS AND NICOISE TUNA SALAD.
A fresh fast and fabulous dish for your next BBQ - fresh tuna and asparagus only take minutes to cook on the BBQ to create the base for this yummy main meal salad.
SEE FULL RECIPE
AUSSIE PRAWN AND SNAG SKEWERS WITH GREEN AND GOLD DIPPING SAUCES
The perfect BBQ Mixer, Prawns and snags, nothing more Aussie than this. Don’t forget the sauces and garnishes on this one, turns them from simple, to special.
SEE FULL RECIPE
GET SCHOOL KIDS OFF TO A GREAT START
When the kids are just starting school that is the perfect time to start them eating well, by preparing healthy lunchboxes. Starting as early as you can will groom their expectations so they will always expect something healthy to eat.
HEALTHY IS NOT BORING.
Healthy is anything but boring, most kids who eat a range healthy foods, fruit and veg say they are delicious, and when eaten in combination like on sandwiched, the options are endless. Get creative, make some fruit monsters of figures, (if you have time). When it comes to things like the vegemite or peanut butter sandwiches,these are probably best as a once a week treat lunch. When its vegemite day try to include some fruit or vegie sticks of some sort.
KEEP IT SIMPLE.
Okay, forget that making monsters bit I mentioned earlier, lets just go with carrot sticks and things that are easy to eat, finger foods. Mini tomatoes, bananas, grapes, cheese sticks.
BE PRACTICAL
Putting a huge orange in the lunchbox? That’s awkward, hard to peel, messy to eat, so chances are these types of foods, even large apples, or things you need to peel are likely left in the lunch box.Also, on hot days avoid including things that melt like wrapped cheese or milk.
BREAKFAST -FAST AND FURIOUS
The older kids may be past the healthy lunchbox stage and onto the canteen or D.I.Y lunches, for breakfast its grab something and go, so always have something ready, and in eyesight, not hidden away in the cupboard, like bananas and fruit.
A good tip is to prepare a bowl of weet-bix or favorite ceareal the night before and leave it on the bench, all the kids need to do is add milk, super easy.
GET INVOLVED
Parents can check out some ideas. If you are a teacher or involved in kids’ programs, you can get involved and set up activities, tips, and learnings.
https://drive.google.com/drive/folders/16Bh8OqdfvOJbNcc-ukW3sJ-2i0yF9svb
Start early..
Did you know ?
Healthy Lunchbox Week is an initiative from Nutrition Australia and runs in February each year – Feb 9-15 this year.
The goals for Healthy Lunchbox WeekSupport a judgement-free approach Encourage positive lunchtime experiences Embrace lunchbox diversity Promote practical tips for lunchboxes Reassurance for parents and carers.
APRICOT BITES
Can be stored in the fridge for up to 5 days Makes 30
INGREDIENTS
• 2 cups rolled oats
• 2 cups dried apricot
• 2 cups rice puff cereal
• ¼ cup honey
• 2 tablespoons monounsaturated margarine
• 1 teaspoon vanilla extract
• Desiccated coconut for coating
METHOD
1. Place all ingredients into a food processor, blend until well combined.
2. Using clean wet hands roll teaspoons of the mixture into ball shapes.
3. Toss in desiccated coconut.
BREAKFAST PUNCH MOCKTAIL
INGREDIENTS
1 strawberry
2 tbs white sugar
¾ cup Breakfast V8 juice
½ cup soda water
Raspberries and mint to garnish
METHOD
1. Cut a slit in strawberry and run around rim of glass. Place sugar on a small plate and dip rim into it.
2. Pour V8 and soda into glass. Add fruit ice cubes (see note). Garnish with raspberries, extra strawberries and mint.
NOTE
• To make fruit ice cubes, place sliced strawberries and or raspberries in an ice cube tray. Fill with water and freeze.
NON-ALCOHOLIC MIMOSA
INGREDIENTS
1/2 cup breakfast V8 juice
½ cup non-alcoholic sparkling wine
Dehydrated blood oranges to garnish
METHOD
1. Pour V8 juice into champagne glass and top with non-alcoholic sparkling wine.
2. Garnish with blood orange.
Summer Recipes
AIR FRYER ROAST PORK
BROCCOLINI, KALE AND
ASPARAGUS WITH HALLOUMI
HOMEMADE GNOCCHI
BEEF BURGER SLIDERS WITH MULLED WINE ONION RELISH
SPANISH SALAMI, OLIVE & TOMATO PIZZA
MARS BAR PEANUT CRACKLE SLICE
SUSHI LOAF WITH DOUBLE
CALYPSO® MANGO SALSA
AIR FRYER ROAST PORK
INGREDIENTS
1.2kg rolled boneless pork loin, rind scored (see tips)
1 Tablespoon olive oil
1 Tablespoon sea salt flakes TO SERVE
Roasted potatoes
Steamed green beans
Store-brought gravy
METHOD
1. Pat pork dry using paper towel. place pork, rind side up and uncovered, on a plate. Refrigerate overnight (this is a must do step for perfect crisp crackling). Remove pork from the fridge 1 hour before cooking.
2. Pat pork dry using paper towel. rub the pork meat and rind with oil. Sprinkle rind with salt and rub it into the rind.
3. Preheat your air fryer to 200°C if required. Place pork, rind-side up, into the air fryer basket. Air fry at 200°C for 30-35 minutes or until golden and crackled.
4. Reduce heat to 165°C. Air fry pork for 30- 35 minutes or until the internal temperature is 68C° (for medium) when tested with a meat thermometer (or cook to your liking - see tips). Transfer to a board, lightly cover with foil and rest for 10 minutes.
5. Slice pork (see tips) and serve with roasted potatoes, green beans and gravy.
TIPS
• Air fryer sizes vary so ensure you choose a piece of pork loin that fits your air fryer. Allow space around the pork for
• the crackling to expand. This recipe for a 1.2kg rolled pork loin was tested in a 7.2L capacity air fryer.
INGREDIENTS
1kg Mashing Potatoes
1-1.5 cups plain flour, plus extra for dusting
1 egg
Salt to taste
RECIPE LINK
METHOD
1. Boil the potatoes with skins on until tender. While still warm, peel and mash, or pass them through a potato ricer.
2. On a clean surface, form the mashed potatoes into a mound and create a well in the centre. Add the egg and a pinch of salt. Gradually mix in the flour until a soft dough forms.
3. Lightly knead the dough until it’s smooth, but not sticky.
4. Divide the dough into portions, roll each portion into a long rope, and cut into bite-sized pieces. Gently press each piece with a fork to create ridges.
5. Boil the gnocchi in salted water until they float to the surface, about 2–3 minutes. Drain and serve with your favourite sauce.
CLASSIC TRIFLE
A classic British dessert with a twist of Aeroplane Jelly to create a dessert
INGREDIENTS
A classic British dessert with a twist of Aeroplane Jelly to create a dessert centrepiece. The dictionery defines 'Trifle' as being something insignificant, this dessert is anything but!
METHOD
A classic British dessert with a twist of Aeroplane Jelly to create a dessert
The dictionery defines 'Trifle' as being something insignificant, this dessert
The dictionery defines 'Trifle' as being something insignificant, this dessert
METHOD
INGREDIENTS
2 x 85g packets of Aeroplane
METHOD
Original Port pack instructions and set aside
INGREDIENTS
METHOD
INGREDIENTS
1. parePre Aeroplane
Original Port Wine Flavour Jelly
2 x 8g5 packets of Aeroplane
2 x 85g packets of Aeroplane
1. parePre Aeroplane Original Port pack instructions and set aside
1 x 1kg apricot halves in natural juice, drained
1. Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool.
2 x 8g5 packets of Aeroplane
Original Port Wine Flavour Jelly
2. acePl the drained apricots into glass dish and top with cooled jelly. (approximately4 hours).
2. acePl the drained apricots into glass dish and top with cooled jelly. (approximately4 hours).
1. Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool.
Original Port Wine Flavour Jelly
1 x 1kg apricot halves in natural juice, drained
1 x 375g packet swiss roll, sliced into 2cm rounds
3. acePl the swiss roll rounds onto the vanilla flavoured custard on
900g Pauls Double Thick Vanilla Custard
1 x 375g packet swiss roll, sliced into 2cm rounds
3. acePl the swiss roll rounds onto the vanilla flavoured custard on
4. pTo with mixed berries as desired.
4. pTo with mixed berries as desired.
250g (fresh of frozen and thawed) mixed berries
Original Port Wine Flavour Jelly 1 x 1kg apricot halves in natural juice, drained 1 x 375g packet swiss roll, sliced into 2cm rounds
2. Place the drained apricots into the bottom of a large glass dish and top with cooled jelly. Refrigerate until set (approximately4 hours).
1 x 1kg apricot halves in natural juice, drained
2. Place the drained apricots into the bottom of a large glass dish and top with cooled jelly. Refrigerate until set (approximately4 hours).
3. Place the swiss roll rounds onto the set jelly, and then pour the vanilla flavoured custard on top.
1 x 375g packet swiss roll, sliced into 2cm rounds
900g Pauls Double Thick Vanilla Custard
900g Pauls Double Thick Vanilla
3. Place the swiss roll rounds onto the set jelly, and then pour the vanilla flavoured custard on top.
4. Top with mixed berries as desired.
900g Pauls Double Thick Vanilla
250g (fresh of frozen and thawed) mixed berries
Custard
4. Top with mixed berries as desired.
Custard
250g (fresh of frozen and thawed) mixed berries
250g (fresh of frozen and thawed) mixed berries
BEEF BURGER SLIDERS WITH MULLED WINE ONION RELISH
INGREDIENTS
1 (440gm Packet Barossa Fine Foods Beef Burgers)
8 Slices Smoked Pancetta, thin
4 Bocconcini, sliced
Mixed Salad Leaves
8 Brioche Slider Buns
Small Bamboo skewers
MULLED WINE ONION RELISH
3 Red Onions, peeled and sliced
1 tbls Olive Oil
⅓ Cup Brown Sugar
¾ Cup Dried Cranberries
⅓ Cup Red Wine
3 tbls Balsamic Vinegar
1 + ½ tsp Sea Salt
1 tsp Cracked Black Pepper
1 Cinnamon Stick
1 Star Anise Pod
½ tsp Ground Cinnamon
½ tsp Ground Cloves
½ tsp Ground Nutmeg
METHOD
1. To prepare the mulled wine onion relish, heat the olive oil in a heavy based saucepan over medium heat, add the onions and cook for 10-15 minutes, stirring frequently until the onion is soft.
2. Reduce to a low heat, add the sugar, dried cranberries, red wine, balsamic vinegar, cinnamon stick, star anise pod, ground cinnamon, ground cloves and ground nutmeg. Season with sea salt and cracked black pepper.
3. Cook for 15 minutes, stirring every few minutes until the onions are caramelised and the sauce has thickened. Remove the cinnamon stick and star anise pod. Store in sterilised jars.
4. Preheat oven to 180℃
5. To make the burgers, cut the burgers in halves and then with wet hands roll into balls and press flat. Cook the burgers in a hot frypan, once cooked transfer to a baking tray lined with baking paper.
6. Place a slice of bocconcini on top of the burger, place in the oven to melt. Place the split brioche buns in the oven to warm for a few minutes as well.
7. While the buns are warming and the cheese melting, slice the pancetta in halves and fry until crispy
8. To assemble, top the bottom of the split bun with some salad leaves, add the burger patty, top with the crispy pancetta and the finish with the mulled wine onion relish. Place the tops on the burgers and secure with a bamboo skewer.
TIPS
• Cook’s Tip Store relish in the refrigerator for up to 2 weeks, also delicious served with turkey burgers or roast turkey.
CREAMY PASSIONFRUIT CURD
INGREDIENTS
4 egg yolks
½ cup (110g) caster sugar
50 ml lemon juice
3 passionfruit, pulp removed
80g unsalted butter, chopped
METHOD
1. Whisk together yolks and sugar until combined.
2. Place the mixture in a saucepan with the remaining ingredients.
3. Cook, stirring constantly, over a very low heat until mixture is thick.
4. Pour into a 250ml sterilised jar, seal and set aside to cool.
5. 5. Keeps in fridge for up to two weeks.
A
perfect finish for
Recipe by Janet Mitchell
Photo by Michelle Grogan
MARS BAR PEANUT CRACKLE SLICE
INGREDIENTS
4 x “Fun Size” mini Mars Bars
80g Copha, chopped
1 tbsp golden syrup
2 cups (60g) rice bubbles
PEANUT BUTTER CARAMEL
1 x (395g) can condensed milk
1/3 cup (70g) dark brown sugar
75g Fairy margarine, room temperature, diced
½ cup smooth peanut butter
CHOCOLATE TOPPING
180g 45% dark baking chocolate, chopped
25g Copha, chopped
Mini Mars Bars, chopped
METHOD
MARS BAR BASE
1. Grease and line the base and sides of a 28cm x 18cm slice pan with baking paper ensuring a 3cm overhang on each of the long sides.
2. Thinly slice 3 x 64g Mars bar and place in a saucepan with Copha and golden syrup. Stir over a low heat until completely melted. Use a whisk to stir until Mars Bars are smooth. Oils will separate from chocolate which will come together once whisked.
3. Place rice bubbles in a bowl. Add the Copha mixture and stir until rice bubbles are coated in caramel. Working quickly, press into the base and into the corners of prepared pan whilst hot. Use spatula to smooth surface. Set aside at room temperature while preparing caramel.
PEANUT BUTTER CARAMEL:
1. Place condensed milk, sugar, margarine and peanut butter into a medium saucepan over a low heat. Stir continuously for 12-15 minutes until smooth and thickened to a spreadable consistency. Spread over rice bubble layer then refrigerate for 2 hours until firm to touch.
CHOCOLATE TOPPING:
1. Thinly slice remaining Mars Bars.
2. Place chocolate and Copha in a microwave safe bowl. Heat in the microwave on high for 1 ½ minutes, stirring after 1 minute until melted and smooth.
3. Pour over the top of caramel layer, tilt pan until chocolate covers the surface. Place remaining Mars bar slices on top to decorate. Refrigerate for 1 hour or until chocolate has set.
4. Allow to stand at room temperature for 30 minutes. Remove from pan and cut into squares using a warm non-serrated sharp knife.
TIPS
• Store in an airtight container in the fridge up to 2 weeks. To avoid chocolate top from cracking, it is best to cut once it has been sitting out the fridge for 30 minutes to 1 hour.
• To avoid burning condensed milk, make sure mixture is being stirred constantly and released from the base of saucepan
• Make Mars Bar slice for high tea, school fates and as a food gift
SUSHI LOAF WITH DOUBLE CALYPSO® MANGO SALSA
INGREDIENTS
1 ½ cups (300g) sushi rice, rinsed well
⅓ cup (80ml) sushi seasoning
2 tbs sesame seeds, toasted
3 tbs kewpie mayonnaise, plus extra to serve
325g sliced sashimi grade salmon or sliced smoked salmon
Micro herbs and lime, to serve (optional)
FRESH MANGO SALSA
2 Calypso® mangoes, peeled and diced
3 green shallots, finely chopped
2 tbs pickled ginger, thinly sliced
3 tbs coriander leaves, shredded
1 lime, juiced
¼ tsp caster sugar
COOKED MANGO SALSA
3 tsp vegetable oil
4 shallots, peeled, thinly sliced
2 long green chillis, seeds in, finely chopped
1 tsp sea salt flakes, crushed
2 Calypso® mangoes, peeled and diced
½ cup (125ml) rice wine vinegar
½ cup (110g) white sugar
METHOD
1. For the Cooked mango salsa, combine the oil, shallots, chilli and salt in non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until soft. Add the mango and vinegar. Increase heat and bring to the boil. Stir in the sugar, cook, stirring until the sugar dissolves. Reduce the heat, simmer for 8 minutes or until the salsa has thickened. Remove to a heatproof bowl. Set aside to cool.
2. Place rice and 2 1/2 cups (625ml) water in a medium saucepan. Bring to boil over a high heat. Reduce heat to low and cover with lid, simmer gently for 15 minutes, or until water is absorbed. Remove from the heat. Stand covered, for 10 minutes. Pour the sushi seasoning over the rice, add the sesame seeds. Stir gently with a fork to combine.
3. Line a 7cm deep, 8cmx27xm (base) loaf pan with baking paper. Spoon the warm sushi rice into the loaf pan. Press the rice down firmly. Cover and refrigerate 4 hours or overnight.
4. Combine all the fresh mango salsa ingredients together just before serving.
5. Turn the rice out onto a serving board or plate. Spread the top with mayonnaise. Top with two layers of salmon. Spoon some of the cooked mango salsa over the top, then spoon over some fresh mango salsa. Scatter with micro herbs. Serve with remaining fresh and cooked salsa.
TIPS
• Sushi seasoning can be purchased from supermarkets or made at home by combining 2 cups rice vinegar, 1 ½ cups white sugar, 1 ½ tablespoons salt and a squeeze of lemon in a saucepan until combined. Cool completely before using.
CHIMICHURRI POTATO SALAD
1kg Mitolo Family Farms Low Carb Potatoes
BROCCOLINI, KALE AND ASPARAGUS WITH HALLOUMI
INGREDIENTS
2 bunches of broccolini
1 bunch of asparagus
125ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra for frying
2 tablespoons apple cider vinegar
1 tablespoon mustard
¼ bunch curly kale, ribs and stems
removed, leaves torn
1 avocado, sliced
1 red onion, finely sliced
1/3 cup sunflower seeds
1/3 cup pepitas
1 tablespoon sesame seeds
4 slices of halloumi cheese
dried chilli flakes, to season
Salt and pepper, to season
METHOD
1. Trim broccolini and asparagus, toss in 2 tablespoons of Cobram Estate robust extra virgin olive oil and season with salt and pepper.
2. Heat a pan over medium high heat and cook the broccolini and asparagus for a few minutes on each side until crisp-tender, remove and set aside.
3. Mix the remaining extra virgin olive oil with vinegar and mustard in a large serving bowl. Add kale and massage leaves with the dressing to soften.
4. Place the cooked broccolini and asparagus in the bowl, along with avocado, red onion and seeds.
5. Heat extra oil in the pan and cook the halloumi over high heat on both sides until golden.
6. Serve immediately with the salad and sprinkle over dried chilli flakes to season.
OrangeBlo om
Our bees have been enjoying the spring in the orange orchards of the Riverina NSW, to create our delicious, delicately fragrant citrus honey.
SEASONAL harvest
China has lifted the remaining suspensions on two Australian meat processing establishments, paving the way for full resumption of red meat exports to China. This development follows the lifting of suspensions on eight beef processing facilities over the past year and the recent lifting of bans on Australian Rock Lobsters.
China is the second largest market for Australian beef and veal after the United States.
THE REMOVAL OF THE FINAL TWO SUSPENSIONS
MARKS A RETURN TO BUSINESS AS USUAL FOR BEEF AND VEAL EXPORTS, WHICH TOPPED $2.2 BILLION IN 2023-24.
B.T. S.
Heard of this saying? BTS, it stands for Back To School and for many students and parents BTS can be like PTS as this time of year anxiety can peak for kids and parents.
SOME TIPS FOR THE BTS FAMILIES
1. Take the time to look into the activities and subjects available and look for the positives, and discuss what to look forward to with your kids.
2. Organise a catch-up with kids that will be in same class so they have a good connection. Most
kids will know of each other as they have seen them around, it might seem a bit awkward but if you have a conversation with other kid’s parents, they may be open to it, and even grateful that you reached out. We are often all feeling the same.
3. If the early weeks are tough, speak to the school. They can help. You do not need to let your kid(s) know about any chats going on the background. Schooling is a partnership between parents and teachers, so work together.
4. Rewards and incentives, I know this sounds like bribery, and it sort of is, but for a good purpose. If your child is starting a new subject, lets use an easy example -Music- tell them
them their own instrument.
5. Praise, praise and more praise. Celebrate all achievements, and get your friends and family on board, when visiting they can join in on congratulating or praising your child’s achievements, academic, social and courage.
6. Share examples of your own school days or older siblings.
7. Kids feel like they are doing this on their own and they are the first person ever to leap into the caldron, so use some positive experiences of your own to show they are not the first, they are not alone, you do understand because you have lived it, and always finish on a positive.
new year’s resolution.
How is your new year’s resolution coming along? If you are still going with yours well done. Personal challenges are the hardest yet also the most rewarding. If you need some tools tips to keep your motivated then read on..
Tip
CONCENTRATE ON WHAT YOU ARE GAINING RATHER THAN WHAT YOU ARE GIVING UP.
Write down the benefits of breaking the habit, you should see enough upside to make it worthwhile, change for change sake is not a bit motivator so understanding how the change will improve your life is important. If you write this down and refer to it often you can keep your eyes on the end result.
1. Tip 2.
ONE THING AT A TIME
Tip 5.
The all or nothing question. Some vices you may need to eliminate entirely, but trying to toitally eliminate two, three or four things all at once makes the effort two, three, four times more difficult. Simply cut back on two, three and four rather than go for it all at once, once you have totally eliminated or conquered your first resolution, then move onto eliminating no.two.
Tip 3.
If you have a serious bad habit or addiction the chances of you quitting alone or stone cold are far less than if you seek help from your GP and get support from friends or family. Big habits need support and accepting this help will assist in achieving realistic goals.
Tip 4.
BE REALISTIC REWARDS.
If you can achieve your goal for one month, go and celebrate in some way. If
You may look at your social scene and know a few people who may not share your enthusiasm for change. Seek support from those you know and can trust.
Have a strategy in place for those comments or moments that may compromise your goals. Avoiding people who may endulge in the habit you are trying to kick is not necsassarrily the answer, you may find staying away distressing or anxiety provoking which may be worse than your initial habit, and you will at some time have to face them, so get a plan and stick to it. And often the best plan is to tell them in advance what you don’t want to do so they know in advance not to put you in an awkward position.
Tip 6.
STRATEGY. NEVER GIVE UP GIVING UP.
If you have a setback it’s not the end. If you have done well for a month then lapse for one day don’t let that be the end of the journey, get straight back the horse the next day. Remind yourself of your victories and take another look at your goals.
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
The most luscious berry you’ll taste
Sweetest Batch®
Strawberries
Driscoll’s Sweetest Batch strawberries are something you must taste to believe. These bright crimson berries have a superior sweet flavour and aroma like no other. Grab a punnet of Sweetest Batch strawberries today. Now available at select supermarkets and green grocers.
