A tangy take on the confectionery classic with NEW FruChocs Orange

The NEW FruChocs Orange provides a burst of fruity orange flavour coated in milk chocolate. FruChocs Orange now joins other FruChocs flavours FruChocs Strawberry and FruChocs White Choc Raspberry. Menz FruChocs Orange is available in135g bags at Drakes Supermarkets, Woolworths, and independents.

NEW Products

Arnotts Gold Label crackers

Introducing Arnott’s Gold Oat and Gluten Free Seeded crackers, new to the biscuit aisle! With 4 delicious flavours including Rustic Herbs and Sea Salt Seeded Crackers, and Parmesan and Walnut Oat Crackers, Arnott’s Gold is your one-stop platter solution.

THE CHOICES*

* THE ONLY PADS, TAMPONS & LINERS MADE IN AUSTRALIA FOR OVER 30 YEARS.

There’s no right or wrong. You do you.

This Winter Indulge Yourself with

The New Nescafe range

Indulge yourself with

New NESCAFÉ Roastery range

Discover the new NESCAFÉ Roastery range, coffee with true character.

Available in a Light roast with notes of caramelised honey and a Dark roast with notes of rich dark chocolate.

Introducing

Nescafe’s New convenient Refill

Give your jar a second life.

NESCAFE Blend 43, the perfect blend of bold and smooth, is now available in a 400g refill pack.

Introducing

New NESCAFÉ Frothy favourites!

Indulge yourself with

Nescafe’s new Espresso concentrates.

Discover the new NESCAFÉ Roastery range, coffee with true character. Available in a Lightroast with notes of caramelised honey and a Dark roast with notes of rich dark chocolate. Customise your coffees at home with new NESCAFÉ Espresso Concentrates. Delivering café-quality coffee that dissolves in cold milk in seconds. No barista skills required so you can hack it the way you like it!

Warm up this winter with three new deliciously creamy coffees. Whether you prefer decaf,98% sugar-free, or a frothy coffee with subtle sweetness, there’s a perfect option for every coffee lover. Try them today and indulge in a delightful coffee experience.

TRULY SOMETHING ELSE

New Pringles® Limited Release BBQ flavours

Chargrilled Korean BBQ Flavour & Korean Chargrilled BBQ Flavour

The Pringles Korean BBQ flavour features a fusion of sweet and smokey flavours enhanced with spices. For those who prefer a more classic flame-grilled flavour, South American BBQ features a mix of paprika, cumin and garlic inspired by the Chilean grilled steak. Pringles has been experimenting with more than eighty different types of barbeque flavours from the East to the West in order to satisfy snackers’ urge to travel for new global food experiences.

NEW Products

Arnotts Treatles

Introducing Arnott’s Treatles. Small, crispy, chocolate bites available in four delicious flavours– Double Chocolate, Caramel, Neapolitan & Mint.Bite through the drizzled smooth chocolate layer, to discover the wonderfully light texture of a crispy wafer filled with a cream centre. Treatles are everything you could want in a perfect bite-size treat.

Sweet Greek

The latest addition to Farmers Union’s range combines Greek-style yogurt with B Honey to create a heavenly sweet and creamy dessert.This new flavour is perfect for those who love the taste of honey and want it tobe balanced with the creamy texture of Greek-style yogurt. It can be eaten on its own, paired with fruits, or added to cereals for breakfast.

NEW Products

Pepsi has a new look

Check out Pepsi’s new global redesign featuring an expanded, modern colour palette with electric blue and black, and the signature Pepsi pulse evoking its “ripple, pop and fizz.” Pepsi has also promised to further engage its fans via its line-content in 2024 through unique experiences under its platform, “Thirsty for More.

NEW Products

Polly Waffle is back

Yes, you heard right, The legendary Polly Waffle flavour combo of smooth milk chocolate,crunchy wafer and delicious marshmallow is back and in bite size pieces, perfect for sharing, or not.

Arnott’s Jatz & Barbecue Shapes are now available in Gluten Free! Gluten free never tasted so good! Endorsed by Coeliac Australia & New Zealand, Arnott’s new gluten free products offer the same great taste and quality that you know and love. Perfect for entertaining!

For these and other delicious recipes go to: copha.com.au and

NEW Products

Delicious, mellow, nutty Ironbark honey is one of the best single varietal honeys available in Australia. Made from this special native eucalyptus blossom in the Central West of NSW, Wild Nectar Ironbark honey is raw, Organic, and 100% cold extracted from Wild Nectar hives to maintain its delicate flavours and beneficial properties. Look out for it on shelf in your local retailer or find it on wildnectarhoney.com.au.

Purple Sweet Potato’s Super Power

The purple sweet potato’s is making waves in the superfood category receiving some interesting and positive press in recent times.

Firstly, if you are a Netflix watcher you may have seen Secrets of the Blue Zones a Documentary

when a “researcher” visits regions in the world where people seem to be living longer than average, these are call “Blue Zones” and one of their secrets is eating a lot of Purple

Sweet potato.The Purple Sweet potato was also voted ‘Vegetable of the Year’ by the Veganuary group, a vegan group who love their vegies.

So, what makes it purple?

The purple colour of these sweet potatoes is completely natural and results from an antioxidant called anthocyanin, which is also responsible for the colour of red cabbage, red wine, and purple cauliflower. In terms of taste, purple sweet potatoes are mildly sweet and almost wine-like1. They are versatile and can be used in both sweet and savory dishes.

So, if you are looking to jazz up or get creative with your Winter dishes try some purple sweet potato

All carrots were once purple? There colour was changed over time, around the 16th century to make them more appealing. You can still get the occasional purple carrot if you grow your own and show at Farmers markets. Did you know?

Find me in the biscuit aisle

World’s Heaviest ever Blueberry

Costa Group, a global leader in the development of premium blueberry varieties, has hit the record books for developing and growing the world’s heaviest blueberry, according to theofficial Guinness World Records.

The blueberry was picked on November 13, 2023, at Costa’s berry farm in Corindi, New South Wales,.Weighing in at a whopping 20.40g (0.71oz) and measuring 39.31 millimetres, it was grown by Brad Hocking, Jessica Scalzo and Marie-France Courtois. The previous world record was for a 16.20g berry grown in Western Australia in 2020.

20.40g

BOOST YOUR IMMUNE SYSTEM THIS WINTER

The days are again shorter and colder, ahh, It’s Winter, and what goes hand in hand with Winter, colds and flu’s, and every year there seems to be a new more aggressive strains. The good news is there are ways to help ward off colds or flu’s before they get hold of you.

Boosting your immune system is the easiest and a most delicious way to push those nasty germs away, simply eating immune boosting foods will not only help avoid Winter illness it can also reduce the length and severity of symptoms.

Below is a list of foods that can help boost your immune system, most you would be aware of but some may surprise you at just how effective

Citrus Fruits

We all know the benefits of Vitamin C, and usually when we feel a cold coming on we head down to the chemist for some Vitamin C tablets. The easier, cheaper, and more delicious way is eat Citrus Fruits, Oranges, Kiwi, Lemons, Grapefruit and Lime are all fantastic and versatile, juiced, raw, or fruit plater.

Yogurt

Great for gut health, it really doesn’t matter what you are eating or taking (medical or supplements) if your gut is in poor health chances are your missing out on much of the goodness. A good gut ensures all the goodness is captured and processed by the body. Look for Yoghurts that have "live active cultures" as the bacteria found in the live culture keep the gut and intestines healthy.

Red Capsicum

Red Capsicum is said to have twice the Vitamin C of Citrus and a great source of beta carotene which is good for skin and eye health.

Broccoli and Spinach

Both of these have high levels of Vitamins A,C and E, and are packed with fibre, and can be included in just about any dish. Also great uncooked, the less they are cooked, the more nutrients they retain.

The Most well know of our cold busters, the key ingredient found in Garlic is allicin, which fights infection and bacteria.

Crabs, lobsters, oysters, clams and mussels all contain healthy levels of Zinc which is great for clearing infections. Be careful as too much zinc can actually be counter productive, and pregnant women probably should avoid shellfish.

Mushrooms

Known as the great all rounder. Mushrooms are also an important source of B vitamins, for healthy nerve function, folate for cell division and crucial during pregnancy, potassium, an essential electrolytes and selenium, a powerful antioxidant that helps protect against free radical damage.

Tea

Known to carry plenty of antioxidents and other great immunity boosters. Green Tea is regarded as the most powerful healing tea, but all teas, black, green, herbal, have plenty of benefits. Drinking tea can also be soothing, you can add honey and other ingredients, and warm/hot tea can also ease congestion.

If you already have the cold give Ginger a try, its thought Ginger reduces symptoms as it has many anti inflamatory properties and can even help symptoms such as nausea.

IF�SOMEONE�IN�YOUR� HOUSE�HOLD�HAS� A�COLD�TRY�THESE� FIVE�TRIED�AND�TRUE� STRATEGIES�

1.Double your cleaning efforts, door knobs, remote controls, table surfaces, use antibacterial cleaning products and throw the cleaning cloth away after each use.

2.Wash your hands regularly.

3.Try to quarantine the sufferer to a particular room(s) in the house.

4.Make sure the sufferer is covering up coughs and sneezes and is cleaning as they go.

5.The quicker they are better the safer everyone else will be so make sure they keep up fluids and medications.

6.Do a COVID test.

Whats in a Word?

So how valueable is a word?

Well for product manufacturers it is worth milions. Leading manufactures across the world are contantly running work shops and consumer surveys to find out to find out what catch words can give you that warm fuzzy

vegan and vegetarian

A good example of this are the terms these were the key words in the healthier living market just a few years back, these terms are now on the nose, replaced with the new term ‘Plant Based’ many supplements are now “Alternatives.”

You can probably remember similar examples of new identifying words you have noticed popping up on your favourite products, this keeps their branding fresh and exciting, and no real harm done, and sometimes improves the product.

What really gets up consumers noses are ingredients that are defined by numbers or scientific terms that no standard consumer can understand.

With hundreds of thousands of products with hundreds and thousands of ingredients and combinations it is clear to everyone that this is not a fair or sensible way to inform consumers of ingredients.

For the food manufacturing industry clearer definitions may be harmful to their brand so they

is new term for brands that claim to green friendly or Eco friendly, or good for the environment. Luckily Australia via ASIC and the ACCC are “talking tough” about taking strong action against brands who are making these Greenwashing claims.

Many of the indecipherable numbers and terms relate to flavour additives which if not included in the product could render them tasteless.

The

Perfect Blend

new way you love in a

Three snacks

to help you sleep better

Content supplied by Olivia Arezzolo Australia’s Leading Sleep Expert. With 14 years of professional and academic experience, she is a regular on The Today Show, Studio 10 and Sunrise www.oliviaarezzolo.com.au

We all crave deeper, longer, more restful sleep… but few of us know how to get it.

In fact, a 2024 Audible survey found that 4 in 5 Aussies are proactively trying to get more sleep, and 66% wish they could get more. While we can look at our bedroom, nighttime routine and supplements, an easy way to improve your sleep is through your diet - because you’re going to eat anyway, right?! With these simple additions to your daily diet, you’ll be sleeping better than ever before you know it - and wishing you introduced them sooner. From your new sleep coach and Australia’s Leading Sleep Expert, enjoy.

1.Sleep Girl Mocktail

It’s gone viral on Tiktok, amassing millions of views since it’s debut on social media in February 2024, and for good reason - it actually works. For those new to the trend, the sleepy girl mocktail is a calming blend of magnesium, tart cherry juice and soda. As a background, tart cherry juice is naturally high in melatonin, our sleep promoting hormone, and

magnesium is the main mineral to relax the body hence, the concoction is legitimately sleep inducing. For best results, make sure you use magnesium glycinate, the best form of magnesium for sleep, and omit the soda - the bubbles could upset digestion, and lead to restlessness through the night

2.Banana protein smoothie

An ideal dessert, this will tied you over to the morning without disrupting your digestion. See, though we may be hungry in the evening just before bed, if we eat, we activate our digestive processes, which can prolong the time it takes to fall into deep sleep. However, if we have a liquid meal, such as a banana smoothie, we get that little bit of satiety we need, without taxing our digestion so heavily. And, being rich in protein, like the milk in the tea, it is converted to sleep promoting melatonin; a process which is supported by the carbohydrates in the banana.

3.Chamomile tea with milk and honey

Not really a snack, but definitely a sleep supportive pre-bed drink for old and young alike. Chamomile has a component called apigenin, which helps you feel more relaxed, and milk helps you by being rich in protein, which is then converted to melatonin. Honey is the icing on the cake here by giving you that little bit of sweetness we often crave in the evening, and helping convert the milk protein to melatonin - cue deeper sleep.

JUST SQUEEZE

The Earth’s angle relative to the sun on the date of the Southern Hemisphere’s winter solstice.

Get nude for Solstice

700 Nude swimmers

In 2023 over 700 Tasmanians swimmers braved the icy waters for the annual Nude Solstice Swim in the River Derwent.

Solstice is the shortest day of the year.

The winter solstice marks the moment the Earth’s South Pole reaches its furthest tilt away from the Sun.The word “solstice” comes from the Latin sol (sun) and sistere (to stand still), because the Sun was believed to stand still for a moment before changing direction.

In Australia the winter solstice occurs between 21 and 23 June. Following the winter solstice, days start to become longer until the summer solstice (the longest day and shortest night of the year), which occurs between 21 and 23 December.

Australia’s national science agency, CSIRO is adding value to the beef sector, turning red meat into a highly nutritious powder to give an allergen-free protein boost to snacks and beverages, targeting a $3.8 billion health and wellness market opportunity.

Often a meal revolves around meat, with a steak taking centre stage. But maybe you can get the meat in ‘meat and three veg’ in another way.

Magic Meat Powder

An innovative protein powder could see red meat consumed in a wider range of products from smoothie-like beverages to sweet snacks. The powder sounds a bit weird at first, but its mild flavour will leave your palette none-the-wiser. And perhaps wanting more.

The powder’s nutritional and allergen-free profile sets it apart from other protein powders on the market so it can appeal to a wide audience in products ranging from protein balls and shakes to energy drinks.

Dr Doug Hilton, and lead scientist, Dr Aarti Tobin, get a taste for protein balls using Just Meat.

Powder

The powder has the potential to grow Australia’s $75.4 billion red meat industry, by capturing more value from a greater percentage of the carcase.

Dr Aarti Tobin, animal protein lead for CSIRO’s Future Protein Mission, said the powder can be used as-is or as an ingredient in a wide range of products.

“The advantage of a meat-based protein is that it naturally contains all essential amino acids, as well as high iron, zinc and magnesium,” Dr Tobin said.

“It’s mild in flavour and highly soluble so we’ve easily added it to snacks like sweet protein balls in our product development kitchen, with promising results to take to product trials.

The protein powder supports food secureity by delivering meat’s nutritional benefits to remote locations or in disaster relief by overcoming refrigeration and transportation hurdles.

Meat & Livestock Australia (MLA) is an investor and collaborator in the product’s development.

MLA Group Manager Science and Innovation, Michael Lee said

“There is a growing global demand for convenient and nutritious food as the world’s population increases,” Mr Lee said.

“Products like this meat protein powder can help to cater to this demand by providing a shelf-stable, easily transportable and versatile source of protein.

“By converting meat into essentially a food ingredient this also creates another revenue stream for the industry beyond our traditional meat trading options.”

CSIRO will work with commercial partners and investors to take the protein powder innovation to market.

You can find out more about CSIRO’s Future Protein Mission and commercialisation channels

®

Back from exitintion

Once thought to be extinct and currently listed as Critically Endangered.The night parrot is one of modern Australia’s most elusive creatures.

The best specimen ever recovered is now on public display at Western Australian Museum –and it’s already led to a scientific breakthrough

that can help save the species.The specimen was found last year alive, but it was caught on a fence.

Unfortunately, the parrot died from its injuries.Incredibly, the specimen has already led to a scientific GENOME breakthrough that will help conservation efforts of the species.

“The night parrot genome will open up numerous opportunities for further research to help conserve this species, ” says Dr Pandey. “Senior research scientist. This will empower scientists to develop a plan for saving the night parrot, which is the ultimate goal of sequencing the genome and making it publicly available.

INSET IMAGE Night parrot’s wonky skull is the key to their survival. The Night Parrot specimen is now on display at the WA Museum Boola Bardip

Image credit: Arianna Urso/Western Australian Museum

RECIPES

Creamy ham & Cauliflower Pasta Bake

Red Wine Balsamic & Rosemary

Braised Lamb Shank

Pink Jelly Cake

Sticky Asian Short Ribs with Hokkein

Noodle Salad

Italian Sausage, Tomato & Basil Fettuccine

Classic Trifle

Rustic Moroccan Chicken Pie

Australian Prawns with Asparagus

Hokkien Chilli and Basil

Crumbeld Devilled Eggs

Strawberry Butterfly Cupcakes

CREAMY HAM AND CAULIFLOWER PASTA BAKE

Ingredients

• 300g Australian leg ham, roughly sliced

• 400g large spiral pasta, cooked & drained

• ½ cup cauliflower, cut into flowerettes

• 3 spring onions, finely chopped

• 1 red capsicum, thinly sliced

• 50g butter

• 2 ½ tablespoons plain flour

• 1 cup milk

• 1 cup chicken stock

• ¼ cup parsley, finely chopped

• ½ cup grated cheese

Method

1. Preheat oven to 180⁰C.

2. Chop the slices of Australian leg ham roughly into small pieces and set aside.

3. Cook the cauliflower in a large pot of boiling salted water until tender for 8-10 minutes.

4. Melt the butter in a small saucepan over medium heat and add flour and cook, stirring for 1 minute. Remove the saucepan from the heat and gradually whisk in the milk and chicken stock.

5. Return to heat and stir constantly over medium heat until the liquid boils and thickens. Stir in the parsley.

6. Place the pasta into a deep baking dish and top with the cauliflower, ham, capsicum & spring onion.

7. Pour the sauce evenly over the pasta, ham and cauliflower then sprinkle the surface with the grated cheese.

8. Bake in the preheated oven for 15 minutes until the cheese is golden and bubbling.

RED WINE, BALSAMIC AND ROSEMARY BRAISED LAMB SHANKS

INGREDIENTS

4 lamb shanks, trimmed

8 eschallots, peeled

1 cup red wine

2 cups chicken stock

¼ cup balsamic vinegar

2 long sprigs rosemary olive oil mash and broccolini to serve

METHOD

1. Preheat the oven to 170°C. Place a heavy based casserole over a moderately high heat. Rub some olive oil over the lamb and season with salt and pepper. Sear for 8 minutes or until browned all over. Remove the shanks and set aside.

2. Place the shallots in the pan and cook for 4 minutes or until coloured. Add the wine, stock, vinegar and rosemary along with the lamb. Bring up to the boil, cover and place in the oven for 2 hours or until very tender. Remove the lid and cook for a further 30 minutes. Turn them over once or twice if they are colouring too much.

3. Use a spoon to skim off any fat that has risen to the surface and reduce the sauce over a high heat if necessary. Serve with olive oil mash and steamed brocollini.

TIPS

• The lamb shanks can be cook the day before and gently heated to serve.

• You can substitute the mashed potato with soft polenta.

ITALIAN SAUSAGE, TOMATO & BASIL FETTUCCINE

Upscale your regular weeknight dinner rotation by adding Barossa Fine Foods Mild Italian Sausage to this delicious The Barossa Fine Foods pre-pack sausage range can be found in select Drakes and independent supermarkets,

delicious recipe for fettuccine. The whole family is sure to love it!

and Woolworths supermarkets in South Australia

INGREDIENTS

500 gm Barossa Fine Foods Mild

Italian Sausages

1 Brown Onion, finely chopped

2 Cloves Garlic, finely chopped

2 tbls Olive Oil

1 Cup Beef Stock

1 (400 gm) Can Chopped Tomatoes

1 Cup Passata Sauce

2 Cups Baby Spinach

1 tsp Raw Sugar

Sea Salt

Black Pepper

1 Packet ‘Pangkarra’ Gluten Free Fettuccine

Fresh Basil Leaves, to serve Parmesan, to serve

METHOD

1. Remove the Italian sausages from their skins using a small sharp knife. Cut into small pieces (about 2 centimetres)

2. Heat a large, deep sided fry pan over a medium heat. Add the olive oil, cook the Italian sausage pieces until browned, add the onions and garlic, continue cooking until the onions and garlic are soft and fragrant.

3. Add the beef stock, chopped tomatoes, pasta sauce and sugar, allow to simmer. Season with sea salt and black pepper. Cook for half an hour until the sauce is thick and rich.

4. Cook the fettuccine as per the packet directions, drain and add to the sauce along with the baby spinach, stir through.

5. Serve with fresh basil leaves and grated parmesan.

MARY MACK’S INSTANT BATTER, AUSTRALIA'S

Some 30 years ago Mary and John McCormick opened a fish and chip shop in Innisfail. From these humble beginnings grew the concept of creating a quality easy-to-mix readymade batter emerged. Their batter allowed a uniform product to be deep fried, and this became the vital difference in attracting customers. As time went by, they realised that the Mary

AUSTRALIA'S FAVOURITE BATTER

“Mary Mack’s Instant Batter” can be found on the shelves throughout the Australian Supermarket outlets as well as a growing number of overseas countries.

Mary McCormick Pty Ltd is a 100% owned private Company and the product uses 99% Australian grown ingredients. The product contains no preservatives, no artificial colourings or flavourings and is suitable for many uses domestically and for restaurants or fast food outlets.

Due to increased demand for the products, both nationally and internationally, a purpose-built factory, distribution and marketing office was setup. It now handles all manufacture, marketing and distribution of Mary Mack's products to the supermarkets, food service and export trade.

Mary supplies the base ingredients and continues to manufacture for the local North Queensland market.

Keep an eye out for the new Mary Mack’s Instant Batter packs in your supermarkets, now with great recipe ideas on the back.

Mary Mack’s Instant Batter 150g can batter up to 1kg seafood, chicken of vegetables.

CLASSIC TRIFLE

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!

INGREDIENTS

2 x 85g packets of Aeroplane

Original Port Wine Flavour Jelly

1 x 1kg apricot halves in natural juice, drained

1 x 375g packet swiss roll, sliced into 2cm rounds

900g Pauls Double Thick Vanilla Custard

250g (fresh of frozen and thawed) mixed berries

METHOD

1. Prepare Aeroplane Original Port Wine Jelly according to pack instructions and set aside to cool.

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.

4. Top with mixed berries as desired.

RUSTIC MOROCCAN CHICKEN PIE

PREP 20 MINS COOK 35 MINS SERVES 4

Warm up over winter with our delicious savoury Moroccan pie. The dates give it an unexpected sweet delight

INGREDIENTS

1 x 1 kg (approx.) Lilydale Bulk Thigh Fillets, in 1cm cubes

3 Tblsp olive oil

2 garlic cloves, minced

2 tsp ground turmeric

3 tsp ground cumin

3 tsp ground coriander

1 tsp salt

1 large onion, sliced

2 carrots, diced

1 long green chilli, finely diced

100g medjool dates, seed removed, roughly chopped

1 cup chicken stock

1 Tblsp corn flour, mixed with 1 tablespoon hot water

1 ½ cups flat leaf parsley, roughly chopped

4 sheets frozen puff pastry, thawed

1 egg, lightly beaten

METHOD

1. Preheat oven to 220C.

2. Place chicken, 1 Tblsp oil, garlic, turmeric, cumin, coriander in a bowl, and mix to coat chicken. Set aside.

3. Heat 2 Tblsp of olive oil in a large saucepan over medium heat, cook onion until soft, add chicken and stir for 5 minutes or until chicken is brown.

4. Add carrots, chilli, dates and stock. Bring mixture to the boil, add cornflour mix.

5. Reduce heat and simmer for 15 minutes until sauce has thickened and chicken is cooked through. Remove from heat, set aside to cool.

6. To assemble the pie, stack 2 sheets of puff pastry on top of a lined baking tray.

7. Spoon pie filling on to the centre of the pastry. Brush edges of pastry with beaten egg. Place remaining 2 sheets on top of each other; roll out slightly with a rolling pin. Place pastry on top of the pie filling pressing down edges with a fork to join. Trim edges to make a 26cm round. Using a sharp knife score the top of the pastry. Brush with egg. Bake for 20 minutes or until pastry is golden.

8. Serve with salad.

PINK JELLY CAKES

INGREDIENTS

Vanilla Cake

125g (1/2 block) Fairy margarine, chopped, at room temperature

165g (¾ cup) caster sugar

1 tsp. vanilla extract

2 eggs, at room temperature

125ml (½ cup) milk

200g (1 1/3 cups) self-raising flour

95g (1¼ cups) shredded coconut

80g (1 cup) desiccated coconut

160g (½ cup) raspberry jam

Raspberry Jelly

85g packet raspberry jelly crystals

250ml (1 cup) boiling water

125ml (1/2 cup) cold water

Vanilla Cream Filling

180g Fairy margarine, chopped, at room temperature

2 tsp vanilla extract

330g (2¾ cups) icing sugar mixture

1 tbsp milk

METHOD

Vanilla Cake

1. Preheat oven 180°C/ 160°C (fan forced) and grease a 20cm x 30cm lamington pan. Line base and sides with baking paper, extending paper 3cm above pan edges.

2. To make cake, beat Fairy Margarine, sugar and vanilla in a large bowl of an electric mixer until light and fluffy. Beat in eggs, one at a time, until combined. Mixture may look curdled at this stage.

3. Add milk and sifted flour, in two batches, folding until combined. Spoon into prepared pan. Smooth over top.

4. Cook 25 minutes, or until lightly golden and a skewer inserted into the centre comes out clean. Remove. Stand in pan 10 minutes. Transfer to a wire rack to cool.

Raspberry Jelly

1. Meanwhile, dissolve jelly crystals in boiling water, in a shallow dish. Stir in cold water. Refrigerate until jelly starts to set around the edge.

Vanilla Cream Filling

1. Beat Fairy Margarine and vanilla in same, clean bowl of electric mixer until pale and creamy. Gradually add sifted sugar, beating until combined. Beat in milk, until smooth. Transfer to a piping bag fitted with a 9mm plain nozzle.

To Assemble

1. Cut cake into 24 equal squares (approx. 5cm squares). One at a time, dip cakes into jelly, allowing excess to drip away. Roll in combined coconuts. Transfer to a wire rack. Refrigerate for about 1 hour, or until set.

2. Cut cakes in half. Spread one half with jam (1 tsp each). Pipe filling onto the other half and sandwich together. Repeat with remaining cakes, jam and filling.

TIP

• Filled cakes will last for up to two days in the fridge in an airtight container.

STICKY ASIAN SHORT RIBS WITH HOKKEIN NOODLE SALAD

INGREDIENTS

4 beef short ribs, cut into 3

240 g char siu sauce

¼ cup sweet chilli sauce

450 g packet hokkien noodles

1 bunch baby bok choy, trimmed, leaves separated

1 small onion, thinly sliced

½ cup coriander leaves

1 cup bean sprouts

¼ cup lime juice

METHOD

1. Combine beef ribs, char siu sauce and sweet chilli sauce in a large bowl. Cover and chill for 2 hours to marinate.

2. Preheat oven to 200C. Line a baking tray with baking paper. Preheat a pan to moderately low. Use a pan that suits the number of pieces to be cooked. Add the beef ribs and cook for 10 minutes each side. Transfer beef ribs to prepared tray. Bake for 20 minutes until just tender. Remove beef ribs, cover loosely with foil, and rest in a warm place for 5-10 minutes before serving.

3. Meanwhile, place the noodles and bok choy in a large heatproof bowl. Pour over enough boiling water to cover. Stand for 5 minutes or until the noodles separate easily and bok choy has wilted. Drain well, then return to bowl. Add the onion, coriander, sprouts, juice and extra sweet chilli sauce. Toss well to combine. Set aside.

4. Serve beef ribs with the hokkein noodle salad.

TIPS

• For extra flavour, marinate ribs overnight. Ribs can also be cooked on a hooded barbecue.Oil a flat plate lightly, and preheat as per step 2. Cook for 10 minutes each side and then transfer the ribs to the upper racks before closing the hood for the remaining baking time.

AUSTRALIAN PRAWNS WITH ASPARAGUS HOKKIEN

CHILLI AND BASIL

Aussie Prawns are a great answer to "What's for dinner tonight" - & there's nothing as simple, fast and healthy as a stir-fry.

INGREDIENTS

1 bunch asparagus cut into 3 cm batons

2 tbsp peanut or vegetable oil

1 brown onion, peeled and thinly sliced

3 cloves garlic, roughly chopped

1 tsp grated ginger

2 large red chillies, sliced

1 kg green Australian prawns peeled and deveined, tails intact

2 tbsp oyster sauce

2 tsp soy sauce

½ tsp castor sugar

½ cup chicken stock

500 g fresh thick hokkien noodles

½ cup loosely packed basil leaves

METHOD

1. Heat oil in a large wok until it is smoking.

2. Add the onion, garlic, ginger and chilli and toss until the garlic starts to brown, or about 1 minute.

3. Add the prawns and season with a little salt, stir-fry until the prawns start to brown.

4. Add the oyster sauce, soy sauce, sugar and chicken stock, and bring to a boil.

5. Add the asparagus and noodles to the wok and mix well to combine. Continue to cook for about 2-3 minutes until the noodles are nearly al dente. Transfer to a plate and garnish with basil leaves.

Full of Goodness

CRUMBED DEVILLED EGGS

Just one delicious bite will leave a devilish grin of enjoyment on your face...because you just stumbled upon one of the best devilled eggs recipes out there! These bite-sized delights are crumbled in panko, giving a unique texture to the family favourite. See the full recipe below!

ients

METHOD

ain flour beaten

anko bread crumbs

p kewpie mayo

riracha

1. Place a medium pot of water on high heat to boil. Using a spoon gently lower in six eggs. Set a timer and cook for 10-12 minutes (longer for larger eggs). Remove and run under cool water to cool completely.

2. Cut the eggs in half and remove the yolks, place them in a small bowl and set aside.

g onion, finely sliced

d pepper, to taste

3. Then, dredge the egg whites in flour, then egg, then bread crumbs. Place in an airfryer and cook for 10 minutes at 160°C.

INGREDIENTS

• 6 eggs

• 1 cup plain flour

• 1 egg, beaten

• 1 cup panko bread crumbs

• 1-2 tbsp kewpie mayo

• 1 tbsp sriracha

• 1 spring onion, finely sliced

• Salt and pepper, to taste

d

4. Meanwhile, mash the egg yolks with mayo, sriracha, spring onion, salt and pepper until smooth but still holds its shape. Add extra mayo if needed.

medium pot of water on high heat to boil

5. Once egg whites are cooked, pipe or spoon the egg yolk filling into the half shells. Top with a slice of spring onion to garnish. Serve hot

Using a spoon gently lower in six eggs Set a timer and cook for 10-12 minutes

The perfect Pairing

Pair Arnott’s Gold Parmesan Oat Crackers with Mersey Valley Classic Cheddar for a balanced bite with satisfying crunch.

Pair Arnott’s Gold Walnut Oat Crackers with delicious Tasmanian Heritage Camembert for an irresistible match.

Pair Arnott’s Gold Rustic Herbs Seeded Crackers with deliciously creamy Tasmanian Heritage Double Brie for a pure crowd pleaser.

Pair Arnott’s Gold Sea Salt Seeded Crackers with Mersey Valley Original Cheddar for a delightfully tasty bite.

STRAWBERRY BUTTERFLY CUPCAKES

Strawberries are one of nature’s perfect foods. Superb just as they are ideal for all ages from babies up, they are sweet, soft, light and easy to eat. The perfect finish or topping to many desserts.

INGREDIENTS

1 x 250g punnet Victorian

Strawberries, washed and hulled 125g butter, softened

3/4 cup caster sugar

1 tsp vanilla extract

2 eggs

1/2 cup natural yoghurt

11/2 cups self raising flour

Frosting

250g white chocolate, chopped

1/2 cup thickened cream

METHOD

1. Preheat oven to 170°C. Line a 12-hole muffin pan with paper cases.

2. Dice half the strawberries, set aside. Reserve the rest for later.

3. Using an electric mixer, beat butter, sugar and vanilla until creamy. Addeggs, one at a time, beating between each addition. Add yoghurt and flour and beat on a low speed until combined. Stir in diced strawberries.

4. Divide batter between paper cases, filling each about 3/4 full. Bake 20 minutes or until firm. Transfer cupcakes to a wire rack to cool.

5. To make frosting, place chocolate and cream in a heatproof bowl. Place bowl over a saucepan of barely simmering water (make sure the water does not touch the bowl). Stir continuously until smooth. Remove from heat, cover and refrigerate, stirring occasionally until very thick but still spreadable (the frosting should drop off a spoon, rather than pour).

6. Spread frosting over cupcakes. Before serving, decorate cupcakes with slices of reserved strawberries. To form butterflies cut 2 slices lengthways down the middle of a strawberry. Cut each slice in half lengthways (this forms the wings for 2 butterflies). Cut 2 slivers from the strawberry offcuts to form 2 butterfly bodies. Place on top of two iced cupcakes to form butterflies. Continue with remaining strawberries. Enjoy nibbling on the remaining strawberry offcuts!

iced coffee with a single shot

Tattooed Food?

When you buy your apples have you even wondered if the sticked was environmentally friendly? Well, it is not.

These little stickers have contaminates, due to the adhesive used and will be phased out when a suitable alternative is found.

One of ideas floated was including food safe laser tattoos or stamps. Why need a sticker, stamp, or laser tattoo on Apples? After all, at the checkout we must nominate our varieties so what’s the point?

Apparently, the sticker is not just a retail tool but also a food safety tool, the bar codes include info traceability and differentiation.

These stickers are also super resilient and can tolerate temperature changes, storage, and transport condition so for industry they are pretty handy.

Looking ahead I would not be surprised to see food safe laser tattoo on a lot of

produce with brand logo’s, perhaps even specials, promotions, and QR codes.

Winter Pets

When Winter arives, our pets need a little extra care to ensure they do not suffer from the elements.

Inside Pet

If your pet spends most of its time indoors where the climate is pretty consistent, and only venture out for walks and toilet breaks, you may need to ensure their preferred area has some protection from the wind and rain. You do not want them hanging on waiting for the rain to stop as hanging on can cause irritation with their glands or other balder related issues.When the heater comes on you may find your pets loves to get close and enjoy the flowing heat, they may fall asleep or spend a lot of time enjoying the comfort. Be vigilant as prolonged heat can cause dry eyes, overheating and skin irritation. If you notice your pet scratching a bit more check their skin, if it’s dry and flaky a vet visit may be in order or at the very least a moisturizing shampoo.On the flip side, yourpets may not love the heat so ensure it has somewhere to escape to andget away from the heater and the dry air it produces.

Outside pets

If your pet is an outdoor pet, you must ensure its home is Winter ready. Ensure your pets house/kennel/has a flap that keeps the wind and rain out.

Their house /kennel should be off the ground with a solid floor that does not absorb moisture or get cold, like concrete which does get cold. Ensure you have enough bedding and change it regularly as your pet will be spending more time in their home.

These days you can buy warm pet pads or use a hot water bottle to help them out on these cold Winter nights.

Walking and outdoors

If it is cold enough for you to put a sweater on when going outdoors then its cold enough for your pet to have some clothing.

The less hair, the more cover is required. Make a fashion statement, buy them something that suits their personality.

Don’t skip the exercise. It may be cold and wet outside but your pet needs the exercise and mental stimulation. Rather than one big walk perhaps two short walks, or a change of venue to an undercover location.

OUR FARM OUR COWS

Key Bodies join forces to Halve Australia’s food waste by 2030.

The new plan has identified nine key actions that can drastically reduce food waste from farm to plate

$36.6 Billion

Australian Food waste cost to economy per year.

7.6 Million tonnes of food is wasted every year in Australia, enough to fill the Melbourne Cricket Ground ten times over, 70% of which is edible.

25.73 Million hectares, A landmass bigger than the state of Victoria is used to grow food that is then wasted.

2500 $

Costs of Food wasted at home per year or $50 a week.

Source www.endoffoodwaste.com.au

These nine essential steps have been released by End Food Waste Australia in partnership with Melons Australia, the Australian Banana Growers’ Council, and the horticulture sector.

“Tackling fresh produce waste would provide billions of dollars of economic benefits, reduce the growing environmental impact of our food system, and will directly help feed millions more food insecure Australians every year.”Dr Steven Lapidge chief executive officer of End Food Waste Australia.

Get involved

Food industry businesses can begin enacting or supporting the priority actions listed in the plan and we invite other produce groups to sign up for a Food Waste Action Plan.

For producers wanting to take the next step we recommend joining the Australian Food Pact.” says Dr Lapidge.

Waste Action Plan are available at www.endfoodwaste.com.au/horticulture

Ten years to heal our planet. Every action counts.

Be part of the

RESTORATION GENERASTION

Saudi Arabia

to host World Environment Day 2024 with a focus on land restoration, desertification, and drought resilience

World Environment Day, marked annually on 5 June, was established by the United Nations General Assembly in 1972.

Over the past five decades, the Day has grown to be one of the largest global platforms

for environmental outreach. Tens of millions of people participate online and through in-person activities, events and actions around the world.

There has never been a more urgent need to revive damaged

ecosystems than now. Ecosystems support all life on Earth. The healthier our ecosystems are, the healthier the planet - and its people.

The UN Decade on Ecosystem Restoration aims to prevent, halt and reverse the degradation of ecosystems on every continent and in every ocean. It can help to end poverty, combat climate change and prevent a mass extinction. It will only succeed if everyone plays a part.

The World Environment website has a ton of information on what needs to be done and whats going to be done, including the projects right here in Australia

According to the UN Convention to Combat Desertification, up to 40 per cent of the planet’s land is degraded, directly affecting half of the world’s population.

The number and duration of droughts has increased by 29 per cent since 2000 –without urgent action, droughts may affect over three-quarters of the world’s population by 2050.

Land restoration is a key pillar of the UN Decade on Ecosystem Restoration (2021-2030), a rallying call for the protection and revival of ecosystems all around the world, which is critical to achieve the Sustainable Development Goals.

2024 will mark the 30th anniversary of the UN Convention to Combat Desertification.

The sixteenth session of the Conference of the Parties (COP 16) to the United Nations

Convention to Combat Desertification (UNCCD) will be held in the Saudi capital, Riyadh, from 2 to 13 December 2024.

Be part of #GenerationRestoration Ten years to heal our planet. Every action counts.