ISSUE 9 . JANUARY 2015
Make every day Australia Day
BUYAUSMAG.COM.AU
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! y a D a i l a r t s Au
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Feed a crowd with this Large Smashed Pavlova served on a tray pg 23
Win a $250
IGA Gift Voucher
See page 8 for details
Prawn & Scallop Olio pg 26
Summer Dessert Pizzas pg 20
Fr
Rosemary Lamb Rack pg 24
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Bertocchi Smallgoods A Great Australian Brand pg 10
CONTENTS
What’s inside your January edition? 4
NEW PRODU C TS
6
FEA T URED PRODUC TS
8 10
$ 2 5 0 IGA V OUCH E R COMPET IT I O N GREA T A US T RA LIA N BRA NDS Bertocchi
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NE W S
20
RECIP E S S um m e r D e s s e r t P i z z a s C us t a r d Fr u i t Ta r t s Cherr y Cheesecake L a r g e S m a sh e d P av l o v a Rosemar y & Lemon Lamb Rack w i t h M ushr o o m s & S p in a c h P r aw n & S c o ll o p I t a l i a n T h a i O l i o H o k k i e n N o o dl e s w i t h M ushr o o m s
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HEA LT HY LIVI NG
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A ROUND T HE HOU S E
Australia Day 2015! Buy Australia has been a leading voice in the promotion of Australian Made brands for over 15 years. If you are keen to be part of this publication, please contact us on the below numbers: Editorial enquiries – 03 9853 7665 Advertising enquiries – 03 8794 9797
Disclaimer Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every endeavour is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.
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NEW PRODUCTS
N EW PRODUCTS What’s new on your supermarket shelf? Ma ke E a r t h C h o i c e y o ur ch o i c e! Earth Choice is a household name becoming a must have in every Australian’s home! With the widest variety of household cleaning products on supermarket shelves, Earth Choice aims at providing a complete cleaning solution for your home. But their job doesn’t stop there. The Australian Made & Owned brand is determined to offer the most environmentally responsible clean available, without compromising price or performance. It’s time you made your choice an Earth Choice, with Earth Choice household cleaning products! www.naturesorganics.com.au
C hr is’ D ip s Melbourne-based Mediterranean dips company Chris’ Dips has launched a new range of premium ‘heritage’ dips packaged in European terracotta pots. The new selection of premium flavour combinations sold in terracotta pots were developed to go straight to the table. The four ‘traditional’ flavours in the range also include a 1-2g garnish sachet. Chris’ Heritage Dips will be in select stores nationally from November 2014 for RRP $6.99 for the traditional flavours and $7.99 for the gourmet cheese range.
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Australia Day 2015!
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FEATURED PRODUCTS
FE A T U R E D PRODUCTS
Marathon Marathon Foods has been producing quality products in Australia since 1963. Know as Australia’s leading manufacture of of Dim Sims and Spring Rolls. All Marthons products are made from quality local ingredients. TRADITIONAL RANGE PARTY FOODS Dim Sims Puffy Dogs Spring Rolls Mini Dim Sims Salt reduced Dim Sims Mini Spring Rolls Pastizzis Mini Pastizzis Hamburgers Marathon products are available from all great independent supermarkets, their full range can be viewed at www.marathon.com.au along with some great recipe ideas. Marathon products are great for Australia Day and everyday !
T hr e e T hr e e s P i ck l e d O ni o ns Three Threes are proud to use only the Finest Australian Grown Onions in all our varieties of pickled onions. Our staff carefully select the perfect onion for our pickling process and combine with selected vinegar to give a crisp and full of flavoured onion. We currently have available 4 varieties of Pickled Onions, there is sure to be one to tempt everyone’s taste. Uses Three Threes Pickled Onions can be enjoyed straight from the jar. Serve with cheese and biscuits. They can be added to salads and to garnish hamburgers and sandwiches. Variaties Australian Pickled Onions - 520g and 800g Aussie Red Pickled Onions - 500g Old Style Pickled Onions - 500g Peppered Pickled Onions - 500g Available now at your local independent supermarket. www.threethrees.com.au
C o o p e r s O r ig ina l P a l e A l e “T h e o r ig ina l .” How can you enjoy Australia Day without a Coopers of any colour? Coopers Green is a refreshing and smooth easy drinking ale guaranteed to turn heads. This beer has a unique taste and youthful attitude – the flagship that welcomes the new generation to the Coopers family. This beer is best suited to accompany foods like stir fries, poultry and seafood which match with the dry finish.
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Australia Day 2015!
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Win a $250 gift Voucher! ?
What are your plans for 2015 Fill out this survey at
https://www.surveymonkey.com/s/My2015 or at www.buyausma.com.au We want to know what you plan to do that's new for 2015, what you are looking for in your local supermarket and what new products you will be buying. Complete the 10 minute survey for a chance to win a $250 IGA gift voucher. *Disclaimer. Winner will be picked at random on 1 February 2015. No personal information will be passed to third parties and shall remain with Buy Australian Magazine. Results of the survey will be published the March 2015 edition.
GREAT AUSTRALIAN BRANDS
B ERT OCCH I
Bertocchi is widely recognised today as one of Australia’s leading manufacturers of authentic, high-quality continental smallgoods; its products being hand-crafted from traditional family recipes to ensure consistently superior taste and quality. The company takes great pride in its unique history of delivering exceptional quality smallgoods to Australians for three generations. The Bertocchi core values are:
• craftsmanship, experience, knowledge, tradition, trust, passion, pride, brand strength and authentic quality products
Why are Bertocchi Products Different?
• Our hams are manufactured to the highest standard using full muscle pork, baked for 14 hours and naturally smoked with Australian Hickory wood.
• Our hams are hand crafted using authentic traditional methods that carry over 40 years of processing knowledge, skill, experience and passion in smallgoods
• Our continental products’ are naturally fermented, matured and air-dried, a 5 week process to ensure optimum product quality, flavour and authentic characteristics
• Product quality is the company’s DNA, and it’s arguably second to none
In 1948 Modesto migrated to Australia with just one suitcase and a total belief that he was leaving Genoa to start a successful new life. That passion has driven the family to develop an extensive range of high quality products that offer great value for money. The company was established in 1972 in Thomastown, Melbourne by the Bertocchi family, which proudly boasts over 40 years of ham, bacon and smallgoods experience in the industry. The company is the largest 100% Australian owned smallgoods manufacturer and employs over 600 staff at their modern production and distribution facility, which has fully accredited quality management systems and is 100% compliant with all regulatory industry standards. Bertocchi recently won the Australian Porkmark’s Nationally Best Bacon for 2014 as well as the Best Ham. Also in 2014, Bertocchi won a Championship Sash including 3 Gold Medals and a number of Silver and Bronze Medals at the RAS Sydney Fine Food Awards last September. Today Bertocchi Smallgoods distributes their product range nationally to all IGA supermarkets, good delicatessens, butcher shops and a host of food service establishments. Bertocchi is proud to service Australian consumers with over 7 million hams during the Christmas period. This averages out to one in every three Australians who enjoy a Bertocchi ham during Christmas.
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NEWS
W H A T ’ S N E WS
T h o m a s C h ip ma n S e r v e s up t h e Ve g e t a b l e s Summer meal preparation can be quick and easy with the help of Thomas Chipman®, Australia’s largest range of certified organic and 100% gluten free chips. Their gourmet vegetable chips alone present a host of simple ideas for summer eating. For instance, Thomas Chipman Beetroot Chips are a tasty addition to the homemade Aussie style burger. Likewise, the Sweet Potato Chips make a delicious, crispy garnish on summer salads, while the Parsnip Chips sprinkled over a chilled soup tastes superb. And no one can resist the famous Thomas Chipman Mixed Root Chips served as an accompaniment with a juicy barbecued steak. All varieties are available in 75g packs at leading independent supermarkets.
T h e Chia C o g r o w s Australian health food company The Chia Company is booming with a revenue increase of 237 per cent in the past two years and offices in Melbourne, London and New York. In 2003 Australian farmer John Foss founded The Chia Co with a clear mission: to make chia available to everyone, every day. In just over ten years, The Chia Co has become the world's largest producer of chia, working with farmers across the globe to grow “chemical free chia”, and managing what the Company said is “a completely transparent supply chain – like a farmer's market, on a global scale”. Recognising a gap in the market for nutritious ready to eat option, The Chia Co launched Chia Pod in 2013, an innovative product combining the nutrition of chia with real fruit and coconut milk. The success of this product has been followed with the launch of Chia Pod Oats, Oats + Chia and Chia Pod Bircher Muesli.
S P C laun ch e s P e r f e c t Fr ui t f r oze n d e ss e r t r a ng e Australian food manufacturer SPC has launched Perfect Fruit, an innovative concept in frozen desserts, which SPC is “made from 100 per cent Australian grown fruit” but has the consistency of ice cream. SPC said the dessert is “fat-free” and “dairy-free” and available in a range of fruit flavours, including strawberry, mango and mixed berry. Following a small trial of the frozen fruit whip last year, SPC said more than 400 Perfect Fruit machines have now been snapped up for hospitals, entertainment parks, cinemas, schools and universities in New South Wales, Victoria and Queensland. Perfect Fruit is available.
• IGA X-Press Lonsdale St, Melbourne, Victoria
• IGA X-Press Spencer St, Melbourne, Victoria
• IGA X-Press Flinders St, Melbourne, Victoria
• IGA X-Press Patterson Rd, Bentleigh, Victoria
• IGA X-Press Bernard St, Cheltenham, Victoria
• IGA Portside Wharf, Hamilton, Queensland
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Australia Day 2015!
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NEWS
H e a l t h St a r Ra t ing s y s t e m in t r o du c e d Consumers across the nation will have access to clearer, more convenient nutrition information to support healthier, more informed food purchases following the introduction of the much-anticipated Health Star Rating labelling on Sanitarium products, with UP&GO and Weet-Bix ranges leading the way. Endorsed by the State and Federal Governments in June, the Health Star Rating system scores products on a scale of 0.5 to five stars based on nutrient and whole food content, and is strongly aligned with the Australian Dietary Guidelines. Sanitarium was one of the first companies to support the voluntary Health Star Rating labelling system, was involved in its development and is proud to be taking a leading role in implementing the important national initiative. For more, please see fact sheet at www.buyausmag.com.au
NEWS
O r a ng e P o w e r D ishw a sh C o n c e n t r a t e After years of development working alongside Planet Ark, Orange Power is very proud to announce the arrival of the newest member of its cleaning product family - Orange Power Dishwash Concentrate. The sensitive formula is good news for the environment, for your family, and for the countless number of orangutans and other endangered species who lose their homes to rainforest destruction every year. Not only 100% palm oil free, Orange Power Dishwash Concentrate is also 100% free of the nasties used in many other dishwashing liquids, including ‘sodium alkyl aryl sulfonate’, which is made with chemicals derived from petroleum, and ‘Coco DEA’, which the U.S government actually placed onto a warning list due to it’s potential to form cancerous cells. Orange Power Managing Director, Andrew Chaney, said “we have finally cracked a fantastic new concentrated formula that eliminates unsustainable petrochemicals, Palm Oil or Formaldehyde liberating preservatives. Our new Dishwash Concentrate is high strength at a very affordable price and will make short work of all of your greasy, dirty dishes, plus it smells wonderfully fresh without being too overpowering”. Orange Power’s Dishwash Concentrate is safe for septics and grey water systems. As with all Orange Power products, it is not tested on animals, and, most importantly, has been independently audited and endorsed for all the above claims by Planet Ark, to whom a portion of all Orange Power income is donated in order to support their critically important environmental campaigns.
NEWS
B r a zil p ay s $1. 4 5 b n f o r sm a llg o o ds p r o du c e r P r im o G r o up
Fr e e Ra ng e in Q u e s t i o n
A BRAZILIAN meat processing giant has swallowed smallgoods producer Primo Group as the trend for offshore companies to dine out in Australia gathers pace.
The Australian Competition and Consumer Commission (ACCC) has instituted proceedings in the Federal Court against Derodi Pty Ltd (Derodi) and Holland Farms Pty Ltd (Holland) alleging that their use of ‘free range’ in relation to their Ecoeggs, Field Fresh and Port Stephens egg brands was false and misleading.
Brazil’s JBS, the world’s biggest food processing company has signed a $1.45 billion deal through its Australian offshoot to buy Primo, a 29-year-old family business. Australia’s biggest ham, bacon and smallgoods producer, Primo had been 70.1 per cent owned by private equity group Affinity Equity Partners since 2011. Its brands include Primo Smallgoods, Hans and Beehive, and it boasts a 3000-strong workforce and five processing plants across Australia and New Zealand. The deal comes hot on the heels of a $1.3 billion Singaporean-Hong Kong joint offer for breadmaker Goodman Fielder. It also bookends a year in which Canadian dairy heavyweight Saputo waged a fierce battle for control of Warrnambool Cheese and Butter Factory, snapping up almost 90 per cent of the group in February.
Derodi and Holland have a business known as Free Range Egg Farms. The business supplies eggs under the label Ecoeggs nationally, and under the labels Port Stephens and Field Fresh Free Range Eggs in New South Wales.
B ig p r e -p a cke d s a la d p la n t t o b e b uil t in N S W Australia’s growing appetite for healthy, convenient, prepackaged salads is seeing the construction of the largest fresh cut salad facility of its kind in New South Wales, thanks to a new deal between producer of value-added vegetable products, OneHarvest, and food manufacturing facility specialist, Wiley. OneHarvest has commissioned a multi-million dollar project, located in Smeaton Grange, Camden 65 kms from the Sydney CBD. OneHarvest is a leader in fresh produce. For three generations, the OneHarvest family of companies has been supplying Australian consumers with fresh fruit and vegetables from a range of sources across the country, including its own farms, as well as contracted growers. The company employs up to 1,000 people across Australia and supplies a range of fresh produce to supermarkets and greengrocers around the country. These products include pre-packed salads and stir-fry vegetables, prepared deli salads, baby beetroot, avocadoes, and B74 mangoes marketed under the Calypso brand. OneHarvest is a 100% Australian-owned, third generation family business with operations in Queensland, the Northern Territory, Western Australia, South Australia and Victoria.
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RECIPES
S U M ME R TRE ATS
h t u o m r u o y M elt in delicious!
S umm e r D e ss e r t P iz z a s Ingredients
Dough 1 1/2 cups (225g) Lighthouse Bread & Pizza Plain Flour ½ tsp salt 1 1/2 tbsp (30g) sugar 1 tsp dried yeast 3/4 cup (160ml) lukewarm water 20g butter, soft, plus extra to grease bowl Cream Cheese Spread 250g cream cheese, room temperature, cubed 1/3 cup (80g) sugar 1 tsp vanilla essence 1 1/2 tbsp (30ml) milk (or cream) 20g butter, soft Fruit Topping Suggestion Berries (Strawberries, Blueberries, Raspberries), Mango, Kiwi Fruit, Peach, Grapes Method 1. Combine flour, salt and sugar into a mixing bowl. 2. Mix dried yeast and warm water in a small bowl until fully dissolved. 3. Make a well in the centre of flour mix, place the yeast mixture and butter into the well and gradually work the flour in from the sides. 4. Remove dough from bowl and knead by hand for about 5 minutes until smooth and elastic. 5. Place dough in a greased bowl, cover and leave to rise in a warm place until doubled in size (approximately 1 hour). 6. Preheat oven to 220˚C (200˚C fan forced). Line a baking tray with baking paper. 7. Roll out dough onto a lightly floured surface. Cut out flower shape. Gather trimmings and repeat. 8. Bake for 15 minutes or until golden brown, then allow to cool. 9. To make Cream Cheese Spread: beat together cream cheese, sugar, vanilla essence, milk and butter until smooth and creamy. Spread generously onto cooled pizza base. Decorate with a selection of your favourite fruits.
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RECIPES
Ch e r r y Ch e e s e c a ke Ingredients
Base 1 Sachet (170g) Lion Biscuit Base Mix 4 tbsp (80g) of butter, melted 4x10cm flan tins Filling 250g cream cheese, room temperature 3/4cup caster sugar 1 tsp vanilla essence 1 tsp finely grated lemon zest 2 tsp lemon juice 1/2 tsp powdered gelatine 300ml thickened cream Morello cherries in syrup to serve Method 1. Mix together melted butter and contents of one Lion Biscuit Base Mix sachet in a medium sized mixing bowl. 2. Press biscuit mixture over the base of four 10cm flan tins to make a firm crust.
3. Refrigerate for 1 hour or until base is set. 4. Beat together cream cheese and sugar. Add vanilla, lemon juice, zest and gelatine and beat until smooth and creamy. 5. Whip cream to stiff peaks, mix Âź of the cream through the cream cheese mixture. Add remaining cream and fold through. 6. Top bases with cream cheese filling and refrigerate for 3 hours or until filling is set. To easily remove from the tin, run a hot knife around the edge of the filling before releasing from the tin. Serve topped with cherries in syrup. Tip: To thicken cherry syrup place into a small saucepan and bring to the boil over a medium heat. Reduce the heat and simmer for 5 minutes or until a thick syrup consistency is reached. Allow to cool.
L a r g e S m a sh e d P av l o v a (s e r v e d o n a t r ay ) For this recipe you can use either a store bought pavlova, or a homemade pavlova as your base ( as below) Ingredients
Pavlova 4 egg whites ( at room temperature) 1 cup caster sugar 2 tbspns cornflour 2 tspns white vinegar Topping 3 green kiwi fruits, peeled and sliced 3 golden kiwi fruits, peeled and sliced 3 mandarins, peeled and pulled apart into slices 4-6 passionfruits, halved 250 ml Bulla whipping cream, whipped Method 1. Pre-heat the oven to 150 degrees celsius 2. Using an electric mixer, whisk egg whites until stiff peaks form, then very gradually add sugar. When the mixture is glossy and thick, gently fold in vinegar and cornflour. 3. Grease a shallow baking tray, grease and line with a sheet of baking paper, draw a circle approx 20cm diameter, and then grease paper again 4. Layer the mixture onto tray, and shape into a mound then smooth edges. 5. Place the mixture in the oven, bake for 1hr 20 minutes. 6. Once cooked, turn oven off and leave pavlova to cool completely inside the oven. ( up to 6 hrs) The meringue should be crunchy outside and soft and spungy inside. 7. Meanwhile once fruit has been prepared and cream whipped. 8. Place roughly broken pavlova onto a tray, place dollops of cream amongst the smashed pavlova, and place fruit randomly over pavlova. 9. Spoon Passionfruit pulp over top when about to serve. It is meant to look rustic and designed to share with friends at a table. Enjoy!
R o s e ma r y & L e m o n L a mb Ra ck w i t h Mushr o o ms a n d Sp ina ch
Ingredients 2 Thomas Farms lamb racks salt & freshly round pepper, to taste olive oil, for browning Filling 1 teaspoon lemon zest 2 teaspoons fresh rosemary leaves, finely chopped 6 tablespoons soft goat cheese Mushrooms & Spinach 1 tablespoon olive oil 1 shallot, finely chopped 2 spring onions, white part only, sliced 250 mushrooms, sliced 1 tablespoon wine or water 3-4 handfuls baby spinach leaves
Method Season the racks of lamb with salt and pepper. Heat a grill pan or barbecue to medium high and brush with oil. Sear the lamb for 2 minutes on each side. Place lamb racks on a plate and allow to rest until cool enough to handle. Preheat oven to 200 0 C. Combine all filling ingredients and mix well. Cut racks into individual chops. Using a small sharp knife, cut a slit widthwise into each chop to about 1 cm from bone. Butterfly open and place a spoonful of the filling on one side, then fold over the other side to enclose. Place chops on a lined baking sheet and bake for 5 minutes or until cooked as desired. Cheese will be melting. (They can also be cooked on the grill for 1-2 minutes each side.)
Meanwhile, heat 1 tablespoon of oil in a large pan over medium heat and cook shallot until golden brown. Add the spring onions, mushrooms and water or wine, and cook until mushrooms are just tender. Add the spinach, cover, and cook just until wilted. Stir, season to taste and keep warm. Serve the chops, spinach and mushrooms with lemon wedges and bread on the side.
RECIPES
RECIPES
P r aw n & S c a ll o p I t a lia n T ha i O li o by Felicia Tan Ingredients 60 g Fresh Banana Prawns, large size. 50 g Fresh Scallops, washed and soaked in milk. 8 Cherry Tomatoes. 7 pips Fresh Garlic. 2 sprigs Thai Basil. 2 sprigs Sweet Basil. 50 g Shemeji Mushrooms, Brown capped Enoki is an alternative. 5 tbsp Virgin Olive Oil. ½ tbsp Chili Flakes ( mild – medium heat ) 400 g Taings Shelf Fresh Udon Noodles.* Salt and freshly grounded Black Peper to taste.
H o k k i e n N o o dl e s w i t h M ushr o o ms by Felicia Tan Ingredients 15 g Dried Porcini Mushrooms, soaked 180 g Fresh Button Mushrooms, sliced 50 g Pancetta or Bacon, sliced and fried crispy 2 tbsp ( 30ml ) butter 1 small Onion , finely chopped 1 tbsp ( 15ml ) Fresh Sage , finely chopped 2 tbsp ( 15ml ) Fresh Italian Parsley , finely chopped Salt and Freshly Grounded Black Pepper 1/3 cup ( 85 ml ) Freshly grated Parmesan Cheese 1/2 cup Fresh Cream 1/4 cup Cooking Wine, White. 440 g Taings Shelf Fresh Thin Hokkien Noodles* Instructions To be done before starting to cook Soak Porcini mushrooms in ¼
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cup ( 185 ml ) warm water for 45 minutes. Drain off liquid and filter through muslin or a paper coffee filter to remove grit. Finely slice the rehydrated mushrooms.
Instructions To be done before starting to cook 1. Prepare the prawns by peeling off the shell, leaving the tails intact. Devein them. Keep aside. 2. Pick and wash the Thai & Sweet Basil leaves, leaving one young shoot of the Sweet Basil for deco. 3. Mushrooms need to be detached from the base, loosened and given a quick wash.
Method 1. Heat 2 tablespoons of the olive oil on medium, and fry the prawns until just cooked. 2. Drain the scallops from the milk, fry until just cooked, put aside. Let the juices come out. 3. Heat the rest of the olive oil, fry the garlic slices , until golden, take them out of the pan, fry the Tomatoes, the mushrooms, the Thai and Sweet basils lightly, put in the loosened noodles, the prawns and the scallops , heat through. 4. Lastly sprinkle the chili flakes, season to taste with the salt and pepper, and scatter the garlic slices. Transfer to a serving dish, decorate with the basil shoot. Drip left over oil . Enjoy ! * Taings Shelf Fresh Noodles are available in the Grocery Aisle of Independent Supermarkets
Method 1. Melt half the butter in a frying pan and gently sauté onion until soft and translucent. Add the rehydrated porcini mushrooms, the filtered mushroom liquid and the wine, simmer until half the liquid evaporates. Add remaining butter, sliced button mushrooms , herbs and lastly the cream. Season well and gently simmer, covered, for15 to 20 minutes. 2. Wash noodles under hot water, drain and toss with the sauce and Parmesan. Sprinkle some of the finely chopped parsley and the crispy bacon. Enjoy
Australia Day 2015!
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HEALTH
HEALTHY LIVING
Ke y t r e n ds f o r Aus t r a lia n a n d N e w Ze a la n d c o nsum e r s in 2 0 15 Increasingly healthy food and new diets will continue to lead the supermarket shopping experience in 2015 according to Mintel research.
Consumers are also less trusting of big business and need to be assured that they are not being misled about sourcing or processes.
It found people are becoming more informed about their health and are increasingly seeking out superfoods free from chemicals and additives, locally and seasonally sourced.
Consumers will be buying less packaged foods, will demand more organic produce for a reasonable price, and will move beyond the major supermarkets if they can’t get what they want.
And consumers seeking out new ways to get healthier, was set to become even more important in 2015.
Reduction of chemicals and additives is crucial, and the use of processes such as cold pressed and raw food will be more in demand and detoxing is increasing in popularity. Vegan, raw food diets are becoming much more mainstream, and ‘wellness warriors’ preaching their lifestyle choices are gaining more momentum and notoriety.
Change is coming from information and public health campaigns and new lifestyles and diets such as Paleo, Vegan, Organic, Raw, Dukin and Atkins. ‘Superfoods’ will remain popular with consumers are buying them in droves leading to world shortages of foods including kale and quinoa. Consumers will increasingly seek out ‘natural’ options and local seasonal produce will only become more popular. In the last 10 years, the Australian almond industry has grown from 10,000 tonnes to 78,000 tonnes as Paleo and vegan consumers alike shun dairy and soy in favour of nut and seed milks.
Quitting sugar is the latest popular fad around the world, and it is particularly strong in Australia. This trend is driving increased interest in natural sweeteners like stevia. It is also predicted that 2015 would see a continued “huge” interest in superfoods and more ‘alternative’ diets and lifestyles. It is expected new easy to buy and source veggies such as cauliflower, brussel sprouts and amaranth will become some of the most in-demand superfoods for 2015.
Almond milk has experienced growth of 93 per cent and oat milk has risen 38 per cent. New grain milks including quinoa, coconut and blends of different nuts and seeds are also increasing in popularity. The percentage of products claiming vegan and no animal ingredients and vegetarian have doubled.
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AROUND THE HOME
AROU N D T HE HO ME Re c y cling G r e y Wa t e r a t H o m e Drought and water restrictions mean many people are now using ‘grey water’ (ie. waste-water from non-toilet plumbing systems such as hand basins, washing machines, showers and baths) to help keep their lawns and gardens alive over the hot summer months. In order for this to succeed, you need to ensure that the washing detergents and household cleaners you choose to buy are ‘grey water friendly’ and don’t contain harsh chemicals, bleaches, disinfectants, or phosphates which will potentially kill the very plants you’re trying to care for. Your Guide to Using Grey Water Safely Below are some general suggestions, but before setting up any grey water irrigation system, it is important to consult with your local council and a licensed plumber.
• Use mulch on garden beds to reduce evaporation and minimise the health risk of exposed, pooled water lying on the ground – this water may contain bacteria.
• Don’t use grey water on edible plants that lie near the ground.
• To avoid build-up of salt, use fresh tap water every fourth watering to dilute.
• Rather than frequent light surface watering, irrigate deeply in one go.
• Check soil pH levels every 2-3 months.
• Use a filter on grey water to remove contaminants like grease and slime that can block pipes.
• Don’t store grey water for any longer than 24 hours as bacteria and microbes will quickly thrive.
• Keep children well away from grey water.
• Don’t allow your pets to drink grey water.
• Grey water from hand dishwashing should be used with discretion.
CAUTION
GREY WATER USE SAFELY
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AROUND THE HOME
EC O T I PS By Nature’s Organics S imp l e t ip s t ha t h e lp o ur e nv ir o nm e n t
Env ir o nm e n t a ll y r e sp o nsib l e k i t ch e ns
Fur t h e r h o us e h o l d t ip s t o s t ay ‘g r e e n’
Here are some very simple tips you can follow as an individual to make your contribution to helping our environment and prevent the waste of precious resources.
The kitchen is a place in the house that has a large amount of foot traffic and where families come together for dinner. Some tips to remaining environmentally friendly in the kitchen include:
• Ensure taps are securely turned off after use.
• Don’t run the tap while brushing your teeth.
• Only open the fridge door once you know what you want.
• Reuse water, and use tank water to water plants.
• Switching off all appliances after use.
• Ensure washing machine loads are filled to capacity.
• Switching off the lights once you have left the kitchen.
• Use environmentally responsible cleaners and fragrances.
• Make use of the dishwater and wash as many dishes as possible at once.
• If you’re using air conditioning, set the temperature to 24 degrees, and when it is not in use, switch it off.
• Use the short cycle on the dishwasher.
• Use environmentally friendly cleaning products, like Orange Power Dishwash Concentrate.
• Encourage children to play outside or read a book instead of using electrical appliances such as televisions.
• Switch off all devices when they are not in use. For example, computers and televisions.
• Unplug any unnecessary appliances such as phone chargers when you leave home.
• Recycling - take the tops and lids off bottles and jars before placing them into the bin. • By selecting items made from recycled material you are helping to ensure that recycling programs work effectively.
• Avoid using pesticides by planting tea tree or marigolds in your garden to help repel certain insects.
• Choose environmentally responsible cleaning products that use less chemicals.
• Backyard composting can significantly reduce the amount of waste that we throw away into landfill.
• Take used car batteries, motor oil, antifreeze and old paint to places that collect these items for recycling, check with your local council.
• Donate or resell old or unwanted goods instead of throwing them out.
• By ‘reusing before recycling’ items we are extending their life and keeping them out of the solid waste stream longer.
• Share your knowledge with others about what they can do to help.
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