ISSUE 7 . OCTOBER 2014
Make everyday Australia Day
BUYAUSMAG.COM.AU
r e t n i W e y b G oo d g n i r p S o l l e H
with a traditional Lamb Roast or try out the Herb Crusted Rack of Lamb pg 25
Satay Chicken Skewers pg 21
Lemon Delicious Slice pg 20
See page 9 for all the details
co ee
Australia's Greatest Devondale Recipe Competition is on! Does your recipe make the grade?
py
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Fr
Peters Ice Cream - health food of the nation.
Health & Nutrition
GLUTEN FREE
BIG savings on Australia’s best gluten free pasta range ORGRAN want to make sure products like our Rice & Corn Pasta range are available at everyday low prices to all gluten free Australians. Why compromise on quality, texture and taste when the best gluten free pasta is made right here in Australia? See in store for great new price.
ORGRAN’S huge range of over 80 gluten free products is getting a fresh and delicious new look. In stores soon. • Pastas • Baking mixes • Breakfast cereals
• Crispibreads • Biscuits • Snacks
For more information and delicious gluten free recipes visit: PAGE 2
www.ORGRAN.com
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CONTENTS
What’s inside your October edition? 4
NEW PRODUC TS
8
FEA T URE PRODUC TS
9
A US T RA LIA ’S GREA T E S T RECIPE COMPET IT I O N
11
NEW S
16
GREA T A US T RA LIA N BRA N DS Peters Ice Cream Bickford Cordial
19
RECI P E S Homemade Baked Beans Soft Breakfast Tacos Popping Candy Hedgehog Lemon Delicious Slice Chicken Souvlaki Satay Chicken Skewers Cantonese Stir Fry Noodles Oyster & Spring Onion Stir Fry Home Made Pizza Thomas Farm - Herb Crusted Rack of Lamb Family Chef - Roast Pork Cherry Cheesecake
28
HEA LT HY LIVI NG
30
CLEA N LIVI NG
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? P e t e r s la t e s t g o o di e s f o r summ e r DRUMSTICK New flavours launching this summer from Drumstick have been inspired by Aussie summer moments, with Honeycomb Heatwave and Rocky Road Trip! FANDANGLES Peters Fandangles is a new and exciting creamy treat that combines modern tastes with a nostalgic twist. Flavours such as Fairy Floss and Choc Shmallow, Toffee Whoopee Cookie and Caramel Popcorn. FROSTY FRUITS This summer Peters Frosty Fruits is combining forces with Pineapple or Mango fruit juice and hydrating coconut water to deliver the ultimate summer refreshment!
Sna ck B r a n ds Snack Brands Australia is a 100% Australian owned and operated company, and owns some of Australia’s truly iconic snack food brands such as Thins, Samboy, CC’s, French Fries, Cheezels and more. Each of the brands have a truly unique Australian history and hold a special place in the hearts and minds of Aussie snackers. In 2012 Snack Brands Australia launched the Natural Chip Company brand, which is now Australia’s fastest growing national Potato Chip brands.* Natural Chip Company is completely natural, with nothing artificial, no added MSG and is now gluten free to appeal to a whole new generation of health-conscious shoppers. * Australia Grocery & Convenience Aztec scan, brands in market for entire MAT to 10/8/14
N a t ur e ’s O r g a ni c s n e w p r o du c t s c o ming s o o n Earth Choice Kitchen Cleaner easily cuts through tough grease and dirt, lifting stubborn stains. The plant-based formula leaves your kitchen surfaces streak free and smelling citrus fresh. RRP: $4.49 Earth Choice Stone, Marble & Granite Cleaner is gentle for everyday use with a pH neutral formula, so it’s mild enough to care for all stone bench tops. The non-toxic natural formula gives surfaces a sparkling clean and streak free finish. RRP: $4.99 Earth Choice Cream Cleanser the plant and mineral based natural formula lifts dirt and removes stains without the use of harsh chemicals and without harsh scratching, RRP: $2.95
T h o ma s C h ip ma n g e t s h o t Thomas Chipman® has introduced the Sweet Chilli Salsa Potato Chip with a rich spicy tomato flavour and gentle after-burn to the palate. Made from Australian grown potatoes, these moreish chips are sliced thick with the skins left on for added taste. Certified organic and certified 100% gluten free by Coeliac Australia. Available in 100g bags. RRP $3.19
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ENT
VE
YOUR FA R E
cheese d il m d n a y es, a cream c li s y lb o C r melting. o f Devondale t c e f r e p that’s PAGE 6
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NEW PRODUCTS
P u f f- O ’s F i e r y Tw is t s – A h o t n e w sna ck Puff-O’s Fiery Twists could well be the hottest new snack in town - in more ways than one. The hot and spicy appeal of this new variety could extend well beyond consumers simply seeking a 100% gluten free alternative that is made from corn, with no preservatives and no artificial colours or flavours. RRP $1.65 per 90g pack.
M cKe nzi e ’s laun ch e s 10 n e w p r o du c t s One of Australia’s oldest family-owned food manufacturers, Ward McKenzie’s (McKenzie’s) has added more than 10 new products to its portfolio of pantry staples, including gluten-free coconut flour and quinoa flour. Its new Lentil Flour, Chickpea Flour, Corn Flour and Banana Flour are all “good sources of dietary fibre and protein, with the added benefit of being low in sugar” and will be available in selected independent supermarkets nationally. McKenzie’s have also released their ready to roll Marzipan (made with 30 per cent almond), and crunchy Toasted Coconut Chips. For more details go to www.buyausmag/facebook.
G o ur m e t G a r d e n cr e a t e s 5 0 n e w j o b s a s s a l e s “r o cke t ” The new Gourmet Garden lightly dried click-n-stack range will be stocked alongside the existing stir-in pastes in tubes in the fresh produce section. Ginger, Coriander, Parsley and Basil have an RRP of $3.99 each and Chilli is $4.99. Australian food manufacturer Gourmet Garden has undergone a multi-million dollar expansion at its Sunshine Coast herb prepping facility following phenomenal consumer demand for its new lightly dried herbs and spices range, which launched in April 2014. The herbs are washed, chopped and packed within 12 hours of harvesting, “capturing the essential oils for fresh flavour, colour and aroma without adding artificial flavours or preservatives”.
C o o p e r s Re l e a s e s N e w C r a f t B r e w K i t Beer lovers can now make their own small batch craft beers at home. Coopers Brewery, the world’s largest producer of DIY beer concentrates, is releasing a new Craft Brew Kit which makes the equivalent of a single carton of beer at a time, together with new range of premium beer concentrates. The Craft Brew Kit makes 8.5 litres of beer compared with 23 litres in Coopers’ traditional DIY beer kits, and includes its own thermometer, hydrometer, bottles and an instructional DVD. The kits are also smaller and simpler to handle and store while the fermenting process is underway. The range includes an IPA and US-style Pale Ale, along with Dark and Amber Ales. The Craft Brew Kits are available now for around $69.95.
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FEATURE PRODUCTS
FE A T U R E PRODUCTS
G o N a t ur a l t h e p e r f e c t lun ch b ox sna ck Go Natural is an Australian family owned company dedicated to producing great tasting natural snacks using the best and most natural ingredients we can find. Our new Go Natural Apricot Banana Popcorn Bars combine the fun of air popped corn with the goodness and taste of real fruit pieced and honey. Made without peanuts, these bars are the perfect school friendly lunch box snack. They are 99% fat free and have less than 100 calories per serve. www.gonatural.com.au The 30g bars are available in a box of 6, with a recommended retail price of $5.29. www.gonatural.com.au
O w o w o w o w o w! Have you suffered the pain of a muscle cramp lately? Did you know studies have shown that magnesium helps muscles recover from cramping? Staminade Lemon Lime Sports powder contains added magnesium. The powder tub is easy to use and makes up 15 x 600ml bottles of delicious electrolyte drink. Gluten & allergen free, fully recyclable (even the scoop), made in Australia by an Australian owned family. If your store doesn’t stock Staminade lemon lime powder 585gr then ask them to, as you want to support Buy Australia too. Check out their website www.staminade.com.au
D e v o n da l e M oz z a r e lla S li c e s So you’ve mastered that cheese Jaffle, now it’s time to move into some new territory with your Devondale Cheese Slices. Our creamy, stretchy Mozzarella cheese is now available as a natural cut cheese slice. Devondale Mozzarella Natural Cut Slices are easy to use so you can do soo much more. Why not try adding this cheesy goodness to your pizza, lasagne or pasta bake – simple! Now you can add delicious Devondale Mozzarella cheese to your favourite dish without the mess or fuss and still enjoy that great Devondale Mozzarella taste.”
Ja lna’s NE W p o t s e t f r ui t y o g h o ur t The team at Jalna, makers of Australia’s favourite pot set yoghourt, has launched Pure Yoghourt with Fruit range, with a real fruit layer below that traditional pot set yoghourt recipe that Australians love. Eat your way through Jalna Sweet & Creamy yoghourt to discover blueberries, raspberries, mango or passionfruit at the bottom of the pot, and with no added cane sugar or anything artificial, these little pots of purity make for a delicious treat. It has taken the Jalna team more than two years of research, trialing and tasting to create a pure fruit yoghourt that is set naturally in the pot so it doesn’t need any artificial additives or preservatives. The result is a delicious, thick and creamy pure yoghourt, with a clean ingredient list that is testament to the years of hard work and dedication Jalna put into developing all of their products.Jalna’s new Pure Yoghourt with Fruit uses milk and real fruit from the Goulburn Valley and Far North Queensland farming regions, contains 600 million+ aBc probiotic cultures per pot and is a good source of calcium. Jalna Pure Yoghurt with Fruit (RRP $2.79 for 200g) is available in Independent Supermarkets from September. For recipe ideas visit www.jalna.com.au
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Australia’s Greatest Recipe competition
Buy Australian Magazine is looking for Australia's Greatest Devondale Colby Cheese recipe! It can be anything from a family meal, or Australia’s greatest toastie snack. It’s the perfect time of year for warm, hearty food, which makes Devondale Colby Slices the perfect addition to your Jaffle. Colby cheese is ideal for melting and grilling so you can be certain you’ll get that beautiful gooey, stretchy, yummy cheese every time. So whether you are making a simple ham and cheese Jaffle or something a little more fancy, if you love creamy flavour and luxurious texture from your cheese then Devondale Colby Natural Cut Cheese Slices are the perfect choice. Share your Greatest Colby cheese recipe with us and it could be featured in the Australia Day edition. To enter post your recipe on our FACEBOOK site www.buyausmag/facebook and include a photo of the recipe, we do need to see the Devondale Colby product used in the recipe clearly in the picture and the Devondale Colby product must also be used in the text. The more likes your recipe recieves the better chance it has of being crowned Australia’s Gratest Recipe.
The winning recipe will be published in the Australia Day edition
Back by popular demand, Thomas Chipman® Blue Corn Chips are now even more flavoursome. Made from natural blue corn with the addition of quinoa, they taste absolutely delicious. But then, so too do the new Thomas Chipman Carrot & Flaxseed Corn Chips. No wonder everyone loves Australia’s largest range of certified organic and gluten free chips, Thomas Chipman.
Give them a try and discover why.
CorN Chips
poTATo Chips
VegeTABle Chips
www.chipman.com.au
NEWS
W H A T ’ S N E WS
S lim N a t i o n e x p o r t ing t o r e g i o n Australia's leading liquid food beverage range Meal in a Bottle will soon be available in Dubai (UAE) and Malaysia. Zamykal Enterprises, the developer of Meal in a Bottle, has secured established customers in these markets with strong local distribution. "It's a great win for a 100% Aussie owned and made company" says Aaron Zamykal, Managing Director & Founder of Meal in a Bottle. "The growth in liquid food is exciting, along with the quality of Australian Made, Meal in a Bottle is filling a gap in the market and leading the category - a healthy liquid meal for the time poor consumer". For more information on Meal in a Bottle visit www.mealinabottle.com.au
I G A C o mmuni t y C h e s t p r o du c t s Buy and donate to your community The IGA Signature range has been developed by sourcing Australian made where possible and benchmarking every product to ensure its quality. With an extensive range from tasty treats, snacks and meal options to household necessities and toiletries, the IGA Community Chest logo signifies that with every IGA Signature product sold 2 cents is donated to the IGA Community Chest.
H e lp D i ck d o na t e $1 m illi o n It is a little know fact that since 2013 Dick Smith Foods donates is profits to charity as well as supporting the Australian food industry. In 2014 the Dick Smith Foods Foundation has pledged to give at least $1 million to charity via the DICK SMITH FOODS FOUNDATION. Supporters of the charity can vote for where the money is spent. All you need to do to be a supporter is buy a Dick Smith product in IGA. Each half of the year will see 2 x $50,000, 5 x $20,000 and 30 x $10,000 donations shared between thirty-seven charities, based on the number of votes received. In total, 74 charities will share in $1,000,000 by the end of the year. The first vote to give away $500,000 saw nearly 15,000 votes received with 161 charities were nominated and received votes. The first placed charity, Top Blokes Foundation, received 1,765 votes. Voting has now commenced for charities to share in the next $500,000 donation with 37 different charities that can be nominated. Further details available at www.dicksmithfoods.com.au/ charity-breakthrough.
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IT’S BERRY, BERRY, BERRY SURPRISING
We all enjoy surprises. And Jalna Pure Yoghourt and Fruit is full of surprises. For a start it’s made with Sweet and Creamy Greek Yoghourt on top of a layer of delicious fruit - with no added cane sugar. In fact nothing artifical at all. And like all our yoghourts they’re crafted the traditional pot-set way with all natural ingredients and milk from our Goulburn Valley farms. Jalna Pure Yoghourt and Fruit. Available at your local supermarket. It’s berr y, berr y, berr y surprising.
A little pot of purity Australian Family Owned
NEWS
C H O I C E in f o o n f o o d p r o du c t s mus t s t ay With some food companies having big appetites for reducing the size of products without reducing the price, CHOICE is calling on policy makers not to remove vital information that allows consumers to be able to quickly see the quantity of a product on the front of food packaging. CHOICE’s call comes in response to a proposal by the Australian Food and Grocery Council (AFGC) to remove the requirement for Australian packaged food products to display quantity information on the front of pack. Choice said quantity statements allow consumers to quickly see what they’re paying for, such as 1.25 litres of lemonade or 220 grams of chocolate. Last year Cadbury was caught out promoting 10% more joy when they increased their 200 gram block to 220 grams, even though it was originally a much more joyful 250 grams. Choice said it was concerned the industry proposal to hide the quantity information on the back of pack is particularly concerning.
Do you think it is important to see what you are buying?
New research released by CHOICE today shows nearly three quarters of Australian consumers want to continue to see how much they’re getting on the front of packages. The national survey of over 3000 adults found 74 per cent considered it important that quantity information is shown on the front label. Currently Australian weights and measure laws, and an international recommendation that Australia has signed on to, require that quantity statements are located on the front label of packages, where it is easy for consumers to notice, read and compare figures. Do you think it is important to see what you are buying? Email your thoughts to editor@buyaustralianmagazine.com.au
Aus t r a lia n Ma d e W inn e r s Fine Food Australia is the country’s largest and most relevant food and hospitality event, showcasing everything from specialty and bulk foods, beverages, cooking and hospitality equipment and machinery, to bakery products, coffee and emerging food trends. The business benefits of attending include one on one sessions with industry leaders, educational master classes, demonstrations, and competitions throughout, as well as the opportunity to build relationships, drive business, and be inspired about the industry. Opposite are some of the Fine Food Australian made winners.
Catherine Sekulovski from Australian Made Campaign (Media & Communications Officer) with Angus Borthwick from Borthwick Food Group, Director.
NEWS
BORTHWICK FOOD GROUP COCKTAIL ANGUS BURGER KIT
DAYLESFORD AND HEPBURN MINERAL SPRING TONIC WATER
The Cocktail Angus Burger Kit is Australian owned and manufactured by Borthwick Food Group.
Touted by the makers as quite possibly the only organic tonic in the world, they spent many months crafting what they believe is one of the best tonic waters available.
The DIY kit contains 20 mouth-watering cocktail Angus beef burgers, matching brioche buns, tomato relish and bamboo skewers. Proudly created, owned and distributed by Borthwick Food Group; this product contains no additives, preservatives, is 100% natural sold as both retail/food service.
Pure natural spring water provides the base and is the key ingredient in creating what is a very balanced tonic. Daylesford and Hepburn searched the world for individual citrus botanicals, and sourced natural cinchona bark from to extract quinine, essential in delivering the tonic’s trademark light bitterness.
EUROSTORE NEHA ICE CREAM Part of Neha Sen's range of Australian made Indian Inspired food products from Victoria, the Neha ice creams are rich and creamy with a delicious blend of indian spices that make this range unique. Neha's branding of all of her products is vibrant and fresh, beautifully reflecting the colours and patterns of her homeland and her love of Australia's diverse food cultures. In addition to this win, Neha's Indian inspired range of ice creams were all recently awarded medals at the Royal Melbourne Fine Food Awards 2014. The delicious combination of Coconut Lemon Myrtle and Macadamia took out the gold after almost perfect scores from the judges. Spiced Orange Chocolate, Mango Honey Lassi, Cardamom and Fresh Ginger and Lime where not far behind, all being awarded silver.
P E T ERS ICE CRE AM
Peters - delivering quality icecream for Australians since 1907 It wouldn’t be Summer in Australia without seeing those fantastic Peters ice cream ads on TV or opening your fridge for some ice cream for dessert. When Buy Australian magazine first considered brands that we would love to see showcased in our “Great Australian Brands” feature series Peters was among the first. Peters is an iconic brand for generations that has transcend eras, evolving with the times. They have introduced new brands and flavours to keep pace with market trends while keeping their tried and true performers - who can ever forget the DRUMSTICK that is a true piece of Australiana culture. Peters is the largest ice cream manufacturer in Australia employing 450-500 employees with a world class single site manufacturing facility located at Mulgrave, Victoria. Product and flavour innovation is developed locally with Australian dairy taking in latest global and local trends and transforming them to cater to the Australian palate. This requires 11 manufacturing lines to produce an array of ice cream product formats including cones, tubs, sticks and more. Over the last few years, Peters has launched a number of exciting initiatives including the relaunch of the 1980’s classic KISS Thunderbolt Ice Block to coincide with the 40th anniversary tour, the launch of a new and exciting Lollybag flavour under the much loved Peters Original brand and the recent 50th anniversary celebrations of the summer classic, DRUMSTICK.
characters, each of whom had a connection to the very origins of ice cream. Following up the hugely successful launch of the Connoisseur stick range from last summer, CONNOISSEUR is also looking at extending its stick range with a new flavour - Cuban Mocha. Continuing to deliver on its promise of using the highest quality inclusions from the most exotic of locations, CONNOISSEUR has sourced the Arabica coffee beans from Cuba to create the ultimate ice cream indulgence. Peters will also be introducing FANDANGLES , a new family friendly brand that combines modern tastes with a nostalgic twist with flavours such as Choc Shmallow, Fairy Floss, Caramel Popcorn and Toffee Whoopi Cookie. Leveraging the popular craze of the Coconut Water trend internationally and domestically, FROSTY FRUITS is bringing to the freezer a new coconut water range. New flavours from DRUMSTICK inspired by Aussie summer moments reflect the rituals and experiences of an Aussie summer in the sun with Honeycomb Heatwave and Rocky Road Trip.
This summer, Peters ice cream is proud to be releasing a new collection of decadent CONNOISSEUR tubs ‘The empire collection’, four unique flavour combinations inspired by four historical
1907
1923
1938
1963
1970’s
PETERS ICE CREAM WAS BORN
THE HEALTH FOOD OF A NATION
LEGEND MEETS LEGEND
THE ORIGINAL AUSTRALIAN CONE
POP-CULTURE ICONS FROZEN IN TIME
Founded by Fred Peters in Manly, Sydney. The original factory was very small scale to say the least, taking form in a disused shed.
The year that the famous Peters' slogan was coineda catchphrase which would be used for over 50 years.
A perfect match cricketing great Sir Donald Bradman teams up with Peters Ice Cream, needless to say there were smiles all round..
Created in 1963, now over 73 million Peters Drumsticks are eaten each year by Aussies. Making it an Aussie favourite for young and old.
From the 1970's onwards Peters has produced a variety of novelty lines linked with popular movies, television shows and even music groups.
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GREAT AUSTRALIAN BRANDS
2000 TOTALLY JAWSOME There is no match for a superhuman hunger like Maxibon! When this man-sized snack hit our shores in 2000 it begged the question, “are you a licker or a biter?”
2008
2009
MO LA LA
PETERS ICE CREAM GOES GOURMET
Enter Skinny Cow. The ice cream sensation from the United States finally hit our shores and proved that being low in fat and calories doesn't mean skimping on taste. YUM!
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2013
Introducing Connoisseur Gourmet Ice Cream, a brand adored by Australians, making it the number one premium tub in supermarkets.
2014
THE THRILL OF THE TASTE
A TWIST ON THE FAMILIAR
Connoisseur set a new benchmark for indulgent ice cream sticks with the launch of five new flavours all craſted from the finest ingredients.
Combining modern tastes with a nostalgic twist, a new brand for the family makes it’s way to the freezer. Introducing Fandangles, with flavours such as Fairy Floss and Caramel Popcorn – it’s sure to get the family excited!
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GREAT AUSTRALIAN BRANDS
B i ck f o r ds C o r dia ls With a proud tradition of premium quality, Bickford’s is considered one of Australia’s oldest and most treasured brands in particular Iconic Lime Cordial. Founded by William Bickford in 1840 his wife 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. The first cordials were produced in 1870, made to ward off ailments such as scurvy, the popular cordial range achieved recognition, winning awards at home as well as at international exhibitions in Great Britain and France. 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. Another Bickford’s favourite, the Old Style Soda range, was re-developed in and the recent launch of Vita Chiahh, which combines premium fruit juice and chia seeds, well known for their beneficial nutritional properties, is the latest innovation to hit the shelves. Available in three exotic flavours, Vita Chiahh provides a delicious, pocket sized bottle of goodness. Meanwhile, Bickford’s juices have continued to grow sales nationally with new additions planned including an Organic range. To find out more about what’s happening, follow Bickford’s on Facebook or visit the website.
RECIPES
B RE A K F A ST
H o m e m a d e B a ke d B e a ns Ingredients 300g mixed dried beans (such as haricot or navy, borlotti & cannellini) 1 smoked hock (about 900g), skin and fat removed 2 teaspoons olive oil 1 onion, finely chopped 1 garlic clove, crushed 800g can diced tomatoes 1 tablespoon Worcestershire sauce 1 tablespoon pure maple syrup 2 teaspoons Dijon mustard Salt & freshly ground pepper Crusty toast & wilted spinach, to serve Method 1. Place the beans in a bowl. Cover with cold water. Soak overnight. Drain.
2. Place beans and ham hock in a large saucepan and cover with water. Bring to the boil, reduce heat and simmer for 30 minutes. Remove ham hock. Drain beans, reserving 1/2 cup of the cooking liquid. 3. In the same saucepan, heat oil and cook onion and garlic for 3 minutes until soft. Add tomatoes, reserved liquid, Worcestershire sauce, maple syrup and mustard. 4. Cut meat from ham hock and finely shred. Add to pan with beans. Simmer for a further 30 minutes until thick and beans are tender. Season with salt and freshly ground pepper. Serve the baked beans with crusty toast and wilted spinach.
S o f t B r e a k f a s t Ta c o s Ingredients 2 vine-ripened tomatoes, seeds removed, finely chopped 1 red chilli, seeds removed, finely chopped 1/4 cup sliced coriander leaves 1 tablespoon olive oil 4-6 drops Tabasco sauce (optional) 4 white-flour tortillas 8 eggs, lightly beaten 1/4 cup (60ml) pure (thin) cream Method 1. Add salsa, combine tomato, chilli, half the coriander and 2 teaspoons of oil. 2. Wrap the stacked tortillas in paper towel, place on a plate and microwave on
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high for 1 minute. Turn stack and heat for a further 30 seconds. Or heat in the oven according to packet directions. 3. Lightly whisk the eggs with the cream and remaining coriander. Season. 4. Heat remaining oil in a large pan over medium-high heat, pour in eggs and, using a wooden spoon, fold for 2 minutes until scrambled and almost set. Remove from the heat. 5. Working with one tortilla at a time (keep the rest covered as you work), spoon some egg down the centre, top with salsa and fold over the sides to enclose. Secure with a paper napkin if desired, and serve with any remaining salsa on the side.
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RECIPES
L U N C H BOX SN AX F OR HUNGR Y KI D S
P o p p ing C a n d y H e dg e h o g Recipe Rating: Mix and Refrigerate, Easy Prep Time: 15 minutes Refrige Time: 40 minutes Makes: 16 squares or 12 fingers Ingredients 250gCopha 4 Tblsp Cocoa Powder 80gCastor Sugar 1 TblspCoffee 250g Shortbread biscuits, roughly chopped 50g Red Jelly Lollies, chopped Topping 30gCopha 125g Milk chocolate bits 50g Popping candy pieces
L e m o n D e li c i o us S li c e Ingredients 150g unsalted butter, chopped 1/2 teaspoon vanilla extract 1/3 cup caster sugar 1 tablespoon cornflour 1 1/3 cups plain flour Icing sugar mixture, to serve Lemon topping 4 eggs 1 teaspoon finely grated lemon rind 1/3 cup plain flour 1 1/3 cups caster sugar 2/3 cup lemon juice Method 1. Preheat oven to 180째C/160째C fan-forced. Grease a 3cm-deep, 16cm x 26cm slice pan. Line with baking paper, allowing a 2cm overhang on all sides.
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2. Place butter in a large microwave-safe bowl. Microwave on MEDIUM (50%) for 1 minute or until melted. Set aside to cool. Stir in vanilla and sugar. Sift flours over butter mixture. Using a wooden spoon, stir until a soft dough forms. Transfer to prepared pan. Press into pan. Bake for 15 to 20 minutes or until golden. Remove from oven. Set aside to cool. 3. Make topping. Whisk eggs, lemon rind, flour and sugar together until smooth. Add lemon juice. Whisk to combine. Pour over base. Bake for 15 minutes or until just set. Cool completely in pan. Dust with icing sugar. Cut into pieces. Serve.
Method (Melt n Mix) 1. Line the base and sides of 30 x 15cm slab tin with baking paper. 2. Combine the cocoa powder and castor sugar in a large bowl and mix well. 3. Melt the Copha in a small saucepan over low heat. Pour the melted Copha into the bowl and mix with the cocoa powder and sugar.
4. Stir in the rum and beaten egg. 5. Fold through the biscuitpieces and lollies. Mix together until well combined. 6. Press hedgehog mixture into the lined slab tin. 6. Melt together the remaining Copha and chocolate in a bowl. Microwave on 50% power for 1 minute. Stir until well combined. 8. Spread the topping mixture over the hedgehog evenly, sprinkle with poppy candy pieces and allow hedgehog to set. 9. Refrigerate for several hours, slicing into squares or fingers with a warm wet knife. 10. Serve as required. Notes 1. Hedgehogs maybe stored in an airtight container for up to 1 month. 2. Hedgehogs are delicious with walnuts or M&Ms added to the mixture. 3. If you are gluten intolerant, replace shortbread biscuits with rice cookies or popcorn.
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RECIPES
DI NN E R - CHICKE N
C hi cke n S o u v la k i Ingredients 3 teaspoons red wine vinegar 1 tablespoon lemon juice 1-2 tablespoons chopped fresh oregano 1 tablespoon chopped fresh thyme 1/4 cup (60ml) extra virgin olive oil 4 small (170g each) chicken breast fillets 2 tomatoes, cut into thin wedges 1 small red onion, cut into thin wedges 1/4 cup (40g) pitted kalamata olives 
100g feta, crumbled 1/4 cup flat-leaf parsley leaves 4 pita bread rounds, warmed Tzatziki, to serve
Method 1. Mix the vinegar, lemon juice, oregano, and thyme in a bowl. Season. Slowly whisk in the oil. Place chicken in a bowl with most of the dressing, reserving 2 tablespoons for the salad. 2. Heat a chargrill pan or nonstick frypan over mediumhigh heat. Cook the chicken for 3-4 minutes each side until golden and cooked through. Place on a plate and rest, loosely covered with foil. 3. Meanwhile, toss the tomato, onion, olives, feta, parsley and remaining dressing in a bowl. Slice the chicken thickly and add to salad, then toss gently to combine. 4. Spread pita bread with tzatziki, then serve with souvlaki and extra tzatziki.
S a t ay Chi cke n Ske w e r s Ingredients 20 small bamboo skewers 20 (about 800g) chicken tenderloins, fat and sinew trimmed 90g (1/3 cup) smooth peanut butter 125ml (1/2 cup) Campbell's Real Stock Chicken 1 tablespoon soy sauce 1 tablespoon fresh lemon juice 1 tablespoon olive oil Method 1. Soak skewers in cold water for 30 minutes. Drain. 2. Thread 1 chicken tenderloin lengthways onto each skewer, making sure the tenderloins are flat. Place in a large non-aluminium dish. 3. Whisk the peanut butter, stock, soy sauce and lemon juice together. Spoon 1/2 the peanut sauce over the skewers and turn the skewers to coat the chicken
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with the sauce. Cover with plastic wrap and place in the fridge overnight to marinate. 4. Place remaining peanut sauce in a small saucepan and bring to the boil over high heat. Simmer, uncovered, stirring, for 1 minute or until the sauce thickens slightly. Place in a small serving bowl, cover with plastic wrap and keep in the fridge until required. 
5. Heat the oil in a large non-stick frying pan over medium-high heat. Add 1/2 the chicken skewers and cook for 3-4 minutes each side or until light golden and cooked through. Transfer to a serving plate and cover loosely with foil to keep warm. Repeat with the remaining chicken skewers. Serve accompanied by the peanut sauce.
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C a n t o n e s e St ir Fr y N o o dl e s Ingredients 250g Sweet & Sour Sauce 450g Taings Fresh Thai noodles* 200g chicken fillet, thinly sliced 200g raw prawns, peeled 100g capsicum, thinly sliced 2 tablespoon of vegetable oil 2 fresh coriander leaves, roughly chopped
Method 1. Heat oil in frying pan or wok. 2. Add chicken and stir-fry for 1 minute. 3. Add prawn and vegetables and stir-fry for another 1 minute. 4. Add Taings Fresh Hokkien noodles* and stir-fry until soften. 5. Add sauce and stir until heated through. Garnish with coriander. Serve immediately.
quick sy & ea O y s t e r & S p r ing O ni o n St ir Fr y Ingredients 250g Oyster & Spring Onion Sauce 450g Taings Fresh Hokkien noodles* 200g chicken fillet, thinly sliced 100g button mushroom, thinly sliced 1 medium carrot, thinly sliced 1 tablespoon of vegetable oil 2 fresh coriander leaves, roughly chopped Method 1. Heat oil in frying pan or wok. 2. Add chicken and stir-fry for 1 minute. 3. Add vegetables stir-fry for another 1 minute. 4. Add loosen Taings Fresh Hokkien noodles* and stirfry until soften. 5. Add sauce and stir
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RECIPES
DINNER
H o m e Ma d e P iz z a Ingredients
Method
1 1/3 cups lukewarm water (43° to 46°c) 1 sachet (7g) dry yeast 3 cups plain flour, plus extra for dusting 1 teaspoon fine sea salt 1 tablespoon olive oil Preferred toppings such as prawns, ham, olives, anchovies, pineapple etc 1 tablespoon extra virgin olive oil 250g mozzarella, grated (2 1/3 cups) 1/2 cup small fresh basil leaves
1. To make the pizza dough, in a small bowl or a 2-cup measuring cup, whisk the warm water and yeast to blend. Set aside for about 5 mins or until the yeast is fully dissolved. 2. You can make the dough by hand or my choice is Lion Pizza Base mix – made in Australia by Anchor foods with everything you need including the base sauces. Ask for it at your IGA. 3. Meanwhile, position 1 rack in the lower third of the
PAGE 24
oven and set a pizza stone or oven tray on the rack. Preheat the oven to 260°C or 240°C fan. 4. To make the pizzas, in a medium bowl, toss the ingredients and oil to coat. Using oven mitts, remove stone or tray from the oven and set it on a heatproof surface. Stretch 1 dough ball out to about a 28cm x 24cm oval and lay the dough over the stone or tray 5. Quickly spread about 3 tablespoons SPC tomato
paste evenly over the dough. Arrange one-quarter of the prawn mixture, pineapple and mozzarella evenly over the pizza. 6. Using oven mitts, return the stone or tray to the oven and bake for about 10 mins, or until the crust is crisp and golden brown. Cool for 5 mins. Sprinkle over one-quarter of the basil leaves. Using a pizza cutter, cut the pizza into wedges and serve.
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H e r b C r us t e d Ra ck o f L a mb Ingredients
Method
Racks of Thomas Farms lamb to make 2 x two-bone portions (one rack = 2 portions) Herb seasoning – equal amounts of rosemary, thyme, sage, oregano, salt, pepper and Colman’s Dry Mustard. Baste - Dijon Mustard, honey and a touch of balsamic vinegar Herb crust – fresh bread crumbs, finely chopped parsley, thyme, finely chopped zest of lemon and finely chopped garlic
1. Denude the lamb rack (trim all the fat off the bones0 completely 2. Season with the herb and dry mustard mix. 3. Sauté the herb-covered rack in a sauté pan with olive oil at high heat for 3 mins on each side to sear the herbs to the Lamb and remove from the heat and allow it to cool down. 4. Once the rack of lamb reaches room temperature, the rack is then brushed with the baste mixture
5. The top of the rack of is then rolled and pressed into the crust mixture. 6. The fully-coated Crusted Rack of Lamb is then placed on a sheet pan (crust side up) and roasted in the oven at 260°C for 8 minutes 7. Remove the cooked rack of lamb from the oven and let rest for 10 minutes. 8. Cut into double chops – 2 x twobone portions – and serve
Fa m il y C h e f – R o a s t P o r k Cooking Time: 1 hour Ingredients 1kg boned rolled leg of pork 1 tablespoon olive oil 2 teaspoons salt flakes seasonal vegetables 2 small bulbs fennel 4 small parsnips 8 baby carrots new potatoes 2 teaspoon oil zest of 1 lemon 1 tsp ground cumin 2 cups pork gravy Method 1. Place pork loin on a wire rack over the sink. 2. Pour over boiling water to scald the pork skin – this will help the skin crisp up into crunchy crackling. Pat rind thoroughly dry with kitchen
paper and place pork, uncovered, in refrigerator for two hours. 3. Preheat oven to 220°C. Rub skin with oil and sea salt. Place pork onto a rack in a large greased baking dish. Roast for 30 minutes. 4. Place the vegetables into an ovenproof dish. Drizzle over the oil, and sprinkle with lemon zest and cumin to coat. 5. Reduce oven heat to 180°C. Add the vegetables, and cook pork and vegetables for 60 minutes. Transfer pork and vegetables to a carving plate. Stand for 10 minutes. 6. Remove string from pork, slice, and serve with roasted vegetables and gravy.
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RECIPES
DE S S E R T
C h e r r y C h e e s e c a ke Ingredients
Method
Base 1 Sachet (170g) Lion Biscuit Base Mix 4 tbsp (80g) of butter, melted 4x10cm flan tins Filing 250g cream cheese, room temperature ¾ cup caster sugar 1 tsp vanilla essence 1 tsp finely grated lemon zest 2 tsp lemon juice ½ tsp powdered gelatine 300ml thickened cream Morello cherries in syrup to serve
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.
Tip 5. Whip cream to stiff peaks, mix ¼ 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.
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.
y l s u o i c i l e D Y u mm y
H EALTHY L IVIN G
The 5:2 Diet The 5:2 Diet involves intermittent fasting. Does it work? You can’t have missed the hype on TV, radio and in the press. The 5:2 diet involves not eating for two days a week and lets you eat what you want on the other five days. It involves eating as you normally do five days a week and restricting your calorie intake on remaining days to just 500 calories (2,100 kilojoules) for women and 600 calories (2,500 kilojoules) for men. About a quarter of the recommended intake. The science behind the diet means that many dieters will initially exhibit weight loss, and there can be additional benefits, including the reduction of blood glucose and LDL cholesterol, and a reduction in the risk of developing age-related conditions such as cancer, Alzheimer’s, heart disease and diabetes. However there are concerns the 5:2 Diet does not instil healthy eating habits with people gorging the five days they can eat. In reality people need to eat a normal amount of vegetables, fruit, grains, dairy or dairy alternatives and protein sources such as lean meats, eggs and nuts. People following the 5:2 Diet need to make sure they don’t overextend the fasting days, leaving them at risk of developing an eating disorders as fasting may cause serious complications for people taking certain medications, and in pregnant women. Really this is just another fad diet for people (most of us it seems) who can't control their kilojoule consumption. An alternative is smaller meals, exercise and cutting out junk foods.
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HEALTH
S up e r m a r ke t a c c e ss c u t s o b e si t y Supermarket access cuts obesity Supermarket access appears to be crucial in children's obesity programs, a study has found. Living close to a supermarket appears to be a key factor in the success of interventions to help obese children eat better and improve their weight, according to a study from Boston Children’s Hospital in Massachusetts. The study, which was presented at the Pediatric Academic Societies (PAS) annual meeting in Vancouver, British Columbia, Canada on 3 May 2014, found that children who lived closer to supermarkets were able to increase their fruit and vegetable intake more than those living further away. Urban neighborhoods and rural towns without access to fresh, healthy and affordable food are known as ‘food deserts’. Instead of supermarkets and grocery stores, food deserts sometimes have only fast-food restaurants and convenience stores.
M o r e p e o p l e b u y ing r e a d y m a d e m e a ls Many Australians are opting for a quick fix in the kitchen, according to Roy Morgan Research. Roy Morgan Research said Australians reported buying more frozen/chilled ready-made meals than five years ago. In the year to March 2010, 8.1 per cent of Australians aged 14 years and older said they had eaten a frozen/chilled readyprepared meal in the last seven days compared to 9.4 percent In the year to March 2014. Of those who did not have time to cook, 15.7 per cent reported eating at least one frozen/chilled meal in an average seven days (up from 13.1 per cent in the year to March 2010), while 10.5 per cent of those watching their weight did the same (up from 8.8 per cent). With supermarkets stocking a an ever-increasing range of pre-prepared options such as lasagne, risotto, gourmet soups and curries, it’s easier than ever to bypass fast food and eat healthily even when pressed for time.
How many pre-prepared meals do you eat in a week? Tell us on facebook Buy Australian Magazine.
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PAGE 29
CLEAN L IVIN G A T h o r o ug h S p r ing C l e a ning C h e ck lis t f o r t h e w h o l e f a m il y Spring cleaning is an opportunity to throw open the windows, let some fresh air in, and make our homes clean, happy and efficient spaces. Don't be daunted by the size of this list, many of the jobs are small ones that will go by quickly, and you'll be so glad you took the time to do them! And get the kids on board to make the load a little lighter,
BEDROOMS
KITCHEN
DINING ROOM
Open windows.
Open windows.
Open windows.
Dust furniture.
Remove and clean window coverings. Click here for instructions on cleaning mini blinds.
Wash curtains.
For each drawer: remove items, wash drawer, place items back neatly. Donate Items you no longer need. Remove everything from closets. Sweep and wash closet floor. Put everything back neatly. Donate items you no longer need. Try not to store things on closet floor. Move Bed. Sort and put away anything that was under bed. Sweep or vacuum under bed. Try not to store things under bed.
For each cabinet or drawer: Remove items, wipe out drawer, place items back neatly. Donate unneeded items. Wash and sanitize cutting boards. Sharpen knives. Wash cabinet doors and knobs. Clean and organize pantry. Check food expiry dates. Clean oven.
Wipe down table and chairs. Wipe down or dust other furnishing. Clean chair pads, if applicable. Polish table, if necessary Create a pretty spring vignette on table! Dust any displayed china or serving dishes. Launder table linens. Shine silverware. Dust art.
Put bed back. Freshen mattress by sprinkling with baking soda, letting sit briefly, and the vacuuming it up.
Clean stove top. Remove elements and drip bowls, if applicable, wash and put back.
Launder bedding and curtains. Wash pillows and duvet in hot water. Air out mattress pad, if you have one.
Clean and organize fridge and freezer. Defrost freezer, if necessary. Check food expiry dates.
Dust lights. Clean lamp shades.
Clean under fridge and stove.
Wash windows and window sills. Take out and wash window screens.
Vacuum refrigerator coils.
Wash floor registers and other vent covers.
Clean microwave.
Clean floors.
Wash switch plates. Wash walls and trim as needed.
Clean crumbs out of toaster.
Wash mirrors or dust art.
Clean and descale kettle.
Wash doors and doorknobs.
Wipe down any other counter appliances.
Wash floor registers and other vent covers.
Wash counters and back splash.
Sweep and wash floor or vacuum.
Wash and shine sink. Shine faucet. Clean drain. Clean Dishwasher.
Wash windows and window sills. Take out and wash window screens. Wash switch plates Wash walls and trim. Wash doors and door knobs
PASSAGE Dust lighting fixtures. Wash walls and trim Wash doors, knobs and switch plates. Wash bench or other furnishings. Launder bench cushion, if applicable.
Wash windows and window sills. Remove window screens and wash.
Empty out coat closet. Wash walls and floor, if needed. Sort items as you return them to the closet. Store out of season items, donate unneeded items.
Wash switch plates.
Clean or replace entry mat.
Wash walls and trim as needed.
Sweep and scrub floors.
Wash doors and door knobs.
Reseal grout lines, if necessary.
Dust light fixtures.
Wash floor registers and other vent covers. Sweep and wash floor. Reseal grout lines, if necessary. PAGE 30
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CLEANING
LIVING ROOM / FAMILY ROOM / PLAYROOM Open windows. Vacuum sofas. Spot clean sofas, if applicable. Launder throw pillows and blankets. Dust shelves, furniture and decor. Clean lamps and lampshades.
LAUNDRY ROOM
BATHROOMS Open windows.
Open windows.
Empty all cabinets and vanity. Wash inside, replace items neatly. Discard expired medications and cosmetics.
Wash windows and window sills.
Wash outside of cabinets and vanities Clean tub. Wax if necessary. Clean drain.
Take out and wash window screens. Wash cabinet doors. Wash inside cabinets. Wash laundry sink. Shine faucet. Clean drains.
Wash windows and window sills.
Clean toilet, inside and out. Remove seat and clean around seat bolts.
Take out and wash window screens.
Clean sink and drain.
Wash inside of washing machine.
Clean television screen.
Shine faucets.
Carefully dust electronics.
Clean mirror and frame .
Tidy electronics wires. Tuck nicely out of sight. Label them, if practical.
Dust light fixtures.
Wash lint trap with soap and water to remove filmy build-up from laundry soaps and dryer sheets. Let air dry thoroughly before putting back in place.
Sort through music and DVD collections. Purge things that no longer suit your families interests. Organize what is left in an attractive manner.
Wash switch plates. wash walls and trim. Wash doors and door knobs.
Sort books and magazines. Donate or recycle ones that no longer suit your families interests.
Wash windows and window sills. Take out and wash window screens.
Wash floor registers and other vent covers. Sweep and wash floors. Reseal grout lines if necessary.
Wash hard plastic children's toys with warm soapy water. Rinse and dry. Launder stuffed toys. Donate or store toys that your children have grown too old for.
Wash outside of washer and dryer.
Wash switch plates. Wash walls and trim. Wash doors and door knobs. Wash floor registers and other vent covers. sweep and wash floors. Reseal grout lines, if applicable. REMEMBER TO Clean blades of ceiling fans. Sort through and organize family photographs (digitally or into albums).
Wash switch plates. Wash walls and trim as needed.
Sort and clean any extra zones such as linen closets, utility closets and office spaces.
Wash doors and knobs. Wash floor registers and other vent covers. Clean floors. STAIRWELLS Sweep/vacuum stairs Spot clean walls. Wipe down handrail. Dust art and light fixtures. OUTSIDE Sweep porches and walkway. Wash thresholds. Wash exterior doors. Give front door a fresh coat of paint, if necessary. Clean or replace welcome mat. Wash siding.
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PAGE 31
Clean up the Aussie way
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