MAKE EVERY DAY AUSTRALIA DAY
TAKE THE
MARCH 2022
MAKE EVERY DAY AUSTRALIA DAY
BUNNY CAKE CHALLENGE - pg 46
MAGGIE BEER'S
FUN EASTER
- pg 50
- pg 52
HOT CROSS BUN RECIPE
PLUS LOTS MORE. . .
IDEAS & RECIPES
FREE TO READ NOW!
Easter goodies more info pg 28
RECIPES
CONTENTS more info pg 45
more info pg 42
In season
5
NEW PRODUCTS
14
IN SEASON - KANZI® APPLES
28
EASTER GOODIES
42
CADBURY 100 YEARS
45
RECIPES
70
MURRAY RIVER SALT
73
SLOW FASHION
79
BILLON DOLLAR BOOST FOR OUR GREAT BARRIER REEF
83
AUSSIE PETS
87
DON'T LEAVE ME
Buy Australian eMagazine promotes products made in Australia. While the products showcased may be produced in Australia they may be foreign owned. For more information on the product guidelines please go to the About Us page https://buyausmag.com.au/about-us-3/ The products showcased may include a small percentage of imported product. Buy Australia has been a leading voice for the promotion of products made in Australia for over 17 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au
more info pg 14
Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase. Whilst every effort is made to make this magazine and it's 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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GIVE IT A GO! NEXT TIME YOU SEE A NEW AUSTRALIAN MADE PRODUCT IN THE SUPERMARKET OR BUY AUSTRALIAN MAGAZINE, GIVE IT A GO,
We all love new stuff, new clothes, a new car, new anything, but that is not always the case with food. For a range of reasons consumers seem to be wary of new food products, understandable as we know what we like, why take the risk on the new product, brand, or flavour. Here at Buy Australian Magazine we include plenty of fantastic new products in every issue and we urge you to give these products a go. By trying new products will not just adding some excitement to your shopping experience you are also helping Australian product producers and creating Aussie jobs. Remember, if you swap just two products from foreign made to Australian made you are helping to save 10,000 Aussie jobs. Another unseen benefit of trying new product is the economic benefit delivered via the wheel of development, new & better, new & better, new & better, the evolution of products pushes the PAG E 4
economy forward, and improves the quality of products. So next time you see a NEW Australian made product in the supermarket or Buy Australian magazine see if you can “Give it a go” you will feel good about supporting a business and a job or two, and it just might be the great change. If you have Given a new Aussie made product a go and it has been a great change jump onto our Facebook page with a few words, we would love to hear it and it may encourage others to “GIVE IT A GO”
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WHAT ’S N EW O N YO U R S U P E R M ARK E T SHELF ?
Pr
Nutri Grain New Kellogg's® Nutri-Grain® Peanut Butter Crunch. Limited Edition Nutri-Grain® Bega Peanut Butter Flavoured cereal. One Aussie icon inspired by another for NEXT LEVEL taste. • Source of protein • Source of fibre • Good source of Iron & B Vitamins • 4 Health Star Rating
You Beaut Frozen Fruit’s Taste the 100% Aussie difference with You Beaut Frozen Fruit’s new Pineapples and Banana’s! Australian grown, premium quality, deliciously sweet and a convenient addition to your freezer, use them in cakes, smoothies and desserts. Picked and frozen fresh when perfectly ripe, these tasty morsels are high in Vitamin C, folate and potassium, providing goodness and in-season Australian fruit all year round!
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2020
2021
made with fresh local milk & cream, free range eggs & aussie almonds
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Kookas Country Cookies Banana & Caramel Fudge 150g Kookas Country Cookies are excited to launch a new flavour to their range of products. The product has an amazing combination of flavours, just like Gran used to make. Kookas – helping to keep our community employed and living the Australian dream. Available from retail stores and online at www.kookas.com.au
NEW Weet-Bix Honey & Golden Oats With the crunchy goodness of wholegrain wheat blended with honey infused fruity pieces and golden oats, brekkie is about to get a whole lot better with NEW Weet-Bix Honey & Golden Oats. It’s high in fibre, high in vitamins B1, B2 and B3, a source of iron and 77% wholegrains! It’s the perfect way to start your day.
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Get Gut Happy with the NEW Vaalia Probiotic Kefir range! Vaalia Probiotic Kefir is an all-natural, no sugar added, creamy yoghurt made with kefir cultures. With 14 active strains it gives you billions of diverse gut-friendly bacteria, including probiotics LGG® and BB-12®. LGG® is proven to strengthen the immune system, while BB-12® along with dietary fibre supports digestion.^ Disclaimer: ^As part of a varied and healthy diet, LGG® and BB-12® probiotics in Vaalia yoghurt at a daily intake of at least 1 billion CFU each can strengthen the immune system and improve bowel function in thegeneral adult population, while BB-12® along with dietary fibre, supports digestion.
Lo Bros Kombucha Pineapple & Lime Thirsty?! It’s time to REBOOCH with Lo Bros Feel Good Kombucha! Meet the new booch on the block. No taste captures the joy of summer quite like the combo of fresh pineapple with a splash of lime. Lightly sparkling, naturally sweet and full of living cultures - it’s so tasty you’d run a mile on hot sand to get one! Available in 330ml & 750ml
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The best food comes from real ingredients Available Now
from your favourite independent supermarket
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Bruce Ambient Plant Milk Australia’s #1 Chilled Almond Milk is now available in the ambient aisle! And it’s every bit as delicious as you’d expect: with wholegrain organic ingredients, absolutely no animal products or nasties and an even creamier tasting Bruce. Available in 5 varieties, thanks for that Bruce!
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Lest We Forget April 25 is ANZAC Day. Many states are now relaxing COVID rules so there is a good chance we can get out for the dawn service and show our support for our diggers both past and present. Last year during lockdown many of us rose at dawn and stood in the driveway with a lit candle to show that even through COVID, we will never forget. This year you support our Diggers buy purchasing a Tin of ANZAC biscuits, these ANZAC biscuits come in a beautiful commemorative tin that can be kept long after the goodies are eaten. Proceeds from the sale of these ANZAC biscuits go to the RSL. You can get your commemorative ANZAC biscuit tin from your local RSL or major and selected Independent supermarkets.
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w o n n o s a e s In KANZI APPLES
IT’S CRUNCH TIME WITH SWEET AND TANGY KANZI® APPLES IN SEASON FROM MID-MARCH. THE GORGEOUS TWO-TONED KANZI® APPLE WAS INTRODUCED TO AUSTRALIA MORE THAN 12 YEARS AGO AND HAS FAST BECOME AN AUSSIE FAVOURITE WITH AUSSIES CRUNCHING THROUGH 30 MILLION KANZI® APPLES IN 2021 PAG E 1 4
KANZI® APPLE
KANZI® APPLES ARE GROWN IN 75 ORCHARDS ACROSS AUSTRALIA INCLUDING THE PRISTINE ORCHARD REGIONS OF BATLOW (NSW), YARRA VALLEY (VIC), THE ADELAIDE HILLS (SA), MANJIMUP (WA), STANTHORPE (QLD) AND HUON (TAS) WHERE THE WARM DAYS AND COOL NIGHTS CREATE THE IDEAL CONDITIONS FOR NURTURING APPLES. KANZI® APPLES WILL BE AVAILABLE FROM MID-MARCH UNTIL THE SUMMER
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IN SEASON
6 WAYS TO ENJOY KANZI® MUST-BAKE MUFFINS The naturally sweet flavour of Kanzi® apples make them perfect for cooking or baking. Unlike tart varieties of apples, there’s no need to add sugar to sweeten up a Kanzi® – making them a perfect choice for muffins or delicious apple pies. LOADED GRANOLA A tasty way to start your day that will add a skip to your step. Top your granola and yoghurt with julienned (matchsticks) Kanzi® apple to bump up the goodness. Just one Kanzi® apple will give you more than 40 per cent of your recommended daily intake of vitamin C. AMAZING GRAZE The ideal pop of colour on a grazing platter, Kanzi® apples are slow to oxidise, so they’ll stay white for longer when sliced. Pair up with cheddar, Gouda, Edam, manchego, and Dolce Gorgonzola for a morish cheese board.
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As well as supporting your immune system, vitamin C helps fight fatigue, boosts your mood and is great for your skin, helping your body to produce collagen.
ONE-PAN WONDER Kanzi® apples unique flavour comes from the variety’s parents - the sweet Gala and the tangy Braeburn. They add a delicious sweetness to a savoury meal, especially dishes loaded with goodness and simmered. For a one-pan wonder try adding Kanzi® slices to chicken, pork or duck. Kanzi® also adds a delicious, sweet kick to veggies such as cauliflower, broccoli, onions, leek and fennel.
KANZI® APPLE
TOP OF THE POPS A fun and easy take on a toffee apple. Simply core and slice a Kanzi® apple top down, in thick slices. Skewer at the base, like a lollypop, and drizzle with nut butter, chocolate spread or caramel. Top it off with chocolate sprinkles or coconut. Kanzi® apple pops are deliciously good fun for the kids. Kanzi® apples are also perfect for school lunchboxes. They have strong staying power, which is why Kanzi® apples were chosen to send to the International Space Station – the kids have got to love astronaut food!
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IN SEASON
TEA PARTY Whether tea for one, two or a party, Kanzi® apple slices make an ideal tea garnish. In a warming cup or a refreshing iced tea, Kanzi® slices taste divine with Autumn flavours of cinnamon, ginger and cardamon. The pretty two-tone skin also makes Kanzi® a perfect topper for an alcoholic tipple, like an apple and cinnamon gin fizz.
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THE TASTE OF COUNTRY AUSTRALIA Kookas produce a country home style bickie full of quality ingredients and flavour, just like Gran used to make. Help support Australian employment, look for us in your local supermarket Proud of our products and proud to be Australian.
WWW.KOOKAS.COM.AU Available in selected Coles Supermarkets and Coles Express Nationally
In season
CUSTARD APPLE J U ST I N TI M E FO R E A STER SWEET AN D J U I CY AU STR ALIA CU STAR D APPLE S Autumn is the perfect time to tuck into luscious Aussie custard apples, with the season officially kicking off during the full moon ahead of the Easter weekend. “Custard apples have pale green skin and a deliciously creamy texture, so they’re best enjoyed fresh or in simple desserts. Their smooth and silky flesh provides a subtle taste of tropical flavours. Thanks to the lovely warm spring and summer we’ve had, the custard apples this season are deliciously sweet. 1. Pick a Winner When choosing a custard apple in store, pick one that is firm. They soften quickly and are quite fragile so it’s better to let them ripen in your fruit bowl at home. 2. Ripe and Ready A custard apple is ripe when you gently squeeze it and it gives slightly under your hand, similar to an avocado. 3. Store Safely Once ripe, custard apples can be refrigerated for one to two days. Wrap them in cling wrap or keep them in an airtight container to keep fresh. • Serve a custard apple for your family to share. Simply pull apart or cut with a knife. All you need is a spoon! • Tease out the flesh from a custard apple, discarding the skinand black seeds, and pop the flesh into a blender with ice cream, milk and honey for a super smoothie
CU STAR D APPLE H E ALTH FAC TS • Immunity Booster: Custard apples are an excellent source of Vitamin C, 161% of the daily target for Australian adults. • Muscle Magic: Custard apples contain potassium, which is responsible for normal fluid and electrolyte balance. They are also a source of magnesium, which is important for normal nerve and muscle function and can help reduce tiredness and fatigue • Weight Warrior: Custard apples are low GI, making them a great choice for the weight conscious.
DID YOU KNOW? The custard apples crop flourishes in line with the full moon ahead of Easter. It’s a unique phenomenon that occurs every year!
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IN SEASON
PAPAYA Autumn is around the corner, which marks the beginning of papaya and papaw peak season which means this unique tropical fruit will be at their prime in terms of taste and supply. As you may know, the refreshing taste and smooth texture of papaya and papaw are quite similar, though they have some distinct differences: • Red papaya is oval or pear-shaped with yellow-green skin and sweet bright orange flesh. • Yellow papaw is usually rounder in shape, is less sweet with yellow-orange skin and yellow flesh.
H E A LTH Y R E A SO N S TO E N J OY PA PAYA & PA PAW D U R I N G AUTU M N :
In season now! Australian-grown papaya and papaw are in season throughout autumn. Enjoy the freshest fruit straight from farms around tropical regions of sunny QLD, NT and WA, to you!
Strengthen your immunity One serve of papaya or papaw contains more than double the recommended RDI of vitamin C, which increases antibody activity and resistance to infection. It also helps release iron and zinc from foods.
Fruit for the whole family The generous size of papaya and papaw allows them to be shared among family and friends. Their soft consistency is perfect for blending into baby food or slicing into pieces for the kids and as an added bonus, they are high in vitamin C, and folate, which help growing bodies develop and stay healthy.
Eat the rainbow: Their vibrant orange hue is derived from carotenoid, powerful antioxidants, that bolster your body’s first line of defence. Glowing skin: The carotene and vitamin C in papaya and papaw help to ward off free radicals like smoke, tobacco and stress. The unique bundle of antioxidants in papaya and papaw also assist with skin elasticity and hydration. PAG E 2 3
Australian owned and operated family business
saline water source has been trapped Murray River Salt began producing underground for thousands of years and premium gourmet salt flakes by utilising has not been exposed to the elements concentrated brine from the Mourquong until it is pumped up for salt production. Salt Mitigation Basin. This facility was The brine is solar evaporated and initiated for the purpose of intercepting crystallizes over the summer months. saline water and diverting it to what was already a salt degraded area. By The entire product range is produced harvesting this site, Murray River Salt is under strict HACCP regulations and assisting in preventing 200 tonne of saline complies with the ANZFA Australian food water reaching the fresh water system of standards guaranteeing quality. the Murray River per day. The ancient inland concentrated brine found within the Mourquong Mitigation Basin is recognised for its purity and mineral content- this pristine
A sustainable Australian product that is also assisting the environment by helping reduce salinity!
4 Bothroyd Court, Mildura Victoria P 03 5021 5355 www.murrayriversalt.com.au
CONSUMER NEWS
MORE CHINESE OWNED LAND RETURNS TO AUSTRALIA
A 634,000HA PREMIER CATTLE STATION IN WESTERN AUSTRALIA’S PILBARA REGION HAS BEEN BOUGHT BY ONE OF AUSTRALIA’S RICHEST FAMILIES FOR AT LEAST $32M.
One of Western Australia’s largest cattle stations will return to Australian ownership after billionaires Andrew and Nicola Forrest their intention to purchase the property for $32m-plus. Balfour Downs pastoral station, which spans 634,000ha, has been purchased by the Forrest family’s agribusiness company, Harvest Road. Balfour Downs was listed for sale by Chinese businessman Xingfa Ma in March last year, with a price tag between $32m and $40m. The station, which has rarely changed hands in the past 100 years, is located in WA’s Pilbara region and includes three separate pastoral leases.
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BUY BACK AUS
USA CONTINUES SELL DOWN OF AUSSIE ASSETS Coulton family buy Kalanga cotton aggregation from Boston-basedHancock Agricultural Investment Group for $80m One of Australia’s premier cotton holdings has a new set of owners after the Kalanga aggregation was sold to a family farming operation in a deal worth around $80m. Boston-based Hancock Agricultural Investment Group placed their 12,840ha cotton holding on the market in mid-2021, with a price tag of more than $70 million. But now the aggregation is back in Australian hands after the Coulton family, via Morella Agriculture, from Boggabilla in a NSW secured the deal. They operate across a number of properties totalling a massive 809,371ha spread from Thargomindah to Goondiwindi, Bungunya and Toobeah in Queensland as well as from Boggabilla to Ebor in northern NSW.
Proudly Auss owned for ov
Copha
www.copha.com.au
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Fairy Baking Australia
www.fairybaking.com.au
www.
CONSUMER NEWS
CANADIAN INVESTOR TO SELL DOWN COTTON FARMS PSP Investments is to sell Kooba Pty Ltd farms Glenmea, South Farm and Pevensey for more than $70 million. Canada’s PSP Investments — the biggest investors in Australian farming space with about $5 billion worth of land and water assets — is offloading a portfolio of farms in the NSW Riverina. PSP subsidiary Kooba Pty Ltd could receive north of $70 million for the aggregation of four properties totalling almost 20,000ha west of Hay with a water entitlement of 17,000 megalitres.
sie made and ver 60 years.
Tablelands Spreads
.tablelandsspreads.com.au
Peerless Foodservice
www.peerlessfoods.com.au
Eastergoodies WHO DOESN'T LOVE A CHOCOLATE EGG (OR TWO) ON EASTER SUNDAY? CHECK OUT THESE VERY CUTE, FUN AND DELICIOUS EASTER GIFTS.
Organic Times Dark Chocolate Easter Egg 130g Everything you’ll ever want in a dark chocolate Easter egg! Made in Australian using the finest smooth 55% dark chocolate. Certified organic, fair-trade, no palm- oil, gluten free and vegan friendly. Ethical, sustainable, natural & delicious. Also available in quality organic milk chocolate. RRP $15.95
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Wizz Fizz Wizz Fizz Egg 37g Celebrate Easter with a delicious creamy milk chocolate egg with a smooth ganache filling mixed with sherbet and popping candy. Available in a 37g egg, mini eggs 125g and 222g (6 x 37g) pack.
Organic Times Milk Chocolate Easter Bunny 70g Perfect in every way! Great size – just right, made in Melbourne with quality natural ingredients. Certified organic, fair-trade, no palm-oil and gluten free. Delicious chocolate that’s better for you and our planet. Also available in vegan friendly dark chocolate and creamy white chocolate. RRP $10.95
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the tastiest conscious
EASTER CHOCOLATE made with only the best and natural ingredients Made in Australia Certified organic & Fair-trade No GMOs or Palm-Oil Gluten free Available in milk, white & 55% dark chocolate Dark chocolate suitable for vegans
Available at all good organic retailers, gourmet outlets, independent supermarkets & online.
If Liquorice is your thing Roll down memory lane and enjoy Fyna Superior Liquorice Co. range the way liquorice used to be. Inspired by the 1930s when milk bars first opened in Australia, the packaging is nostalgic and traditional.
Violet Crumble ‘Shake Me’ Egg Australia’s Violet Crumble have launched their Aussie made Easter range including the new Violet Crumble ‘Shake Me’ Egg with double the shatter! This new 150g milk chocolate egg not only has delicious crisp honeycomb pieces in the shell, it also contains chocolate coated Violet Crumble Nuggets inside, making for double the fun this Easter!
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Cadbury Humpty Dumpty Bringing the joy this Easter with the always jolly Humpty Dumpty. Humpty is back on the wall, and he has been put back together in an exciting new treat size.
Cadbury Cult favourites Cult favourites are taking a new form with CADBURY CARAMILK MARBLE and CADBURY CLINKERS, along with the classic CADBURY DAIRY MILK Milk Chocolate, now available in the bunnies range.
Cadbury Dairy Milk Marble Bunny Announcing the new CADBURY DAIRY MILK MARBLE Bunny, a mouth-watering combination of CADBURY DAIRY MILK Milk Chocolate and CADBURY DREAM White Chocolate with a smooth and creamy Hazelnut praline centre, available in a single treat size, a share pack, and a gift box.
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Serving suggestion
Ingredients
Method
•200g digestive biscuits, crushed •130g butter melted •100g butter, chopped •290g NESTLÉ Dark Melts •395g NESTLÉ Sweetened Condensed Milk •½ cup (75g) NESTLÉ White Melts •1 tsp vegetable oil •1 drop of pink food colour •12 pink marshmallows, cut in half •½ cup (20g) desiccated coconut •2 tbsp vegetable oil
1. Grease and line base and two long sides of a 28cm x 18cm lamington pan.
Easy Makes: 24 Preparation Time: 10 minutes Cooking Time: 15 minutes
2. In a large bowl, combine biscuits and butter, press into prepared pan. 3. In a small saucepan, stir in 1 cup (150g) NESTLÉ Dark Melts, butter, and NESTLÉ Sweetened Condensed Milk together over low heat for 4-5 minutes until the mixture is melted and well combined. Cool slightly. Pour over prepared base. Refrigerate for 30 minutes or until firm. 4. Place NESTLÉ White Melts in a microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted, add oil, and pink food colouring, stir until smooth. 5. Dip halved marshmallows into pink choc; then quickly and carefully dip into coconut. Reserve. 6. To make chocolate topping: place remaining NESTLÉ Dark Melts in a microwave safe bowl; microwave uncovered on MEDIUM (50%) for 1 minute; stir. Repeat process in 30 second intervals until melted, add oil, stir until smooth; spread over slice. 7. Decorate slice according to picture, cut into 24 squares. Serve
Violet Crumble Mini Eggs Now you can shatter your craving and delight the little ones this Easter with these new delicious Australian owned and made, Violet Crumble Mini Eggs. Perfect for your egg hunt, Violet Crumble Mini Eggs are individually wrapped solid milk chocolate eggs with crisp, shattering pieces of Violet Crumble honeycomb inside.
Pink Lady chocolate Australian Bush Friends Celebrate Easter with a Superfine Premium, Pink Lady chocolate Bilby or Koala gift box from Australian Bush Friends and help support Australian wildlife. Proudly Australian owned and made, 30c from each Bilby sold, supports the Save the Bilby Fund; whilst 30c from each Koala sold supports the Currumbin Wildlife Hospital. Beautifully presented with delicious mini eggs, makes these a perfect gifting idea this Easter.
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Love at first bite The team behind ROLO and ALLEN’S have launched three new additions to the popular Bites range that will have everyone coming back for more! ROLO Bites with runny, gooey caramel inside a mini cup of creamy milk chocolate is sure to be a new fan favourite. ALLEN’S Bites Mini Dark Chocolate Raspberries – delicious ALLEN’S raspberry flavoured lollies covered in decadent dark chocolate. Inspired by Golden Rough, ALLEN’S Bites Chocolate Coconut Rough features roasted coconut pieces covered in irresistibly smooth milk chocolate.
Arnotts Obsession Arnotts Obsession range is a truly indulgent chocolate biscuit range, perfect for the Easter visitors, or just spoil yourself. Four flavours, Mint Chocolate, Salted Caramel, Dark Chocolate & Milk chocolate.
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KitKat combines the best of chocolate and cookie worlds with Byron Bay Cookies The KitKat team’s first Australian collaboration is answering chocolate and cookie-lovers’ prayers! The KitKat team has launched two new flavours. With the sweet treat collab of the Summer, Aussies can now enjoy KitKat Inspired by Byron Bay Cookies – Milk Choc Chunk and KitKat Inspired by Byron BayCookies – Triple Choc. Already on shelves, the new KitKat Inspired by Byron Bay Cookies range marks the KitKat team’s exciting first collaboration with an Australian brand, paving the way in cookie creations with an iconic local player.
Wizz Fizz Original Sherbet It's not a party without Australia's most iconic sherbet Wizz Fizz! Individually wrapped sachets of original sherbet available in a 5 pack. We've been delivering the 'fizzy' promise since 1947.
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CONSUMER NEWS
CADBURY IS CELEBRATING THE BIG
100
This year marks a century since production of Cadbury chocolate commenced at Tasmania's iconic Cadbury factory. In 1922, British Cadbury brothers Richard and George selected Tasmania as home for the first Australian factory, with the farming town of Claremont offering access to high-quality milk and a cool climate for chocolate-making. Today, CADBURY is Australia’s favourite chocolate and is enjoyed in 90% of Australian homes, with Hobart’s Cadbury Factory producing a record 60,000 tonnes of chocolate each year – or more than 200 million CADBURY chocolate blocks – for CADBURY fans in Australia and around the world. To kick off the celebrations, CADBURY is commemorating the last ten decades through ten specially designed limited edition CADBURY DAIRY MILK packs. Each pack looks back at iconic moments that brought Australia together.. “CADBURY has taken pride of place
in Aussie homes for the last 100 years, sharing in some of the biggest and most influential moments in our history – including moments of progress, challenge and inspiration,” said Paul Chatfield, Vice-President Marketing. In the 1940s, Cadbury supplied chocolate and cocoa to Australia’s armed forces during World War II – providing a taste of home for our troops overseas. And in 2000 – when the world stopped for the Sydney 2000 Olympic Games – Cadbury was a proud sponsor of the Australian Olympic Team, where our athletes made history on home soil – achievements that all Aussies celebrated together. CADBURY’s proud involvement in sport continues today, with the 2010 block referencing the progress for women in sport and CADBURY’s commitment supporting the AFLW, Australian Women’s Cricket team, the NRLW and the Commonwealth Bank Matildas.
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RECIPES
e t a l o c o h C Easter Bunny Cake Maggie Beer's Hot Cross Bun Recipe How to make Easter Eggs Tim Tam Easter Basket Home Made Nutella Easter Violet Crumble Swiss Roll Chocolate Mud Cake Hazeldenes Flavourful Chicken Korma Kanzi® Nut Butter Sandwiches Fennel, Pear & Pecan Salad Tropical Smoothie
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EASTER BUNNY CAKE
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RECIPES
Difficulty: Moderate
Prep Time: 90 mins, plus cooling & chilling time
Cook Time: 35 mins
Serves: 15-20
EQUIPMENT 1 x 14 inch (35cm) rectangular cake board or large platter
INGREDIENTS Vanilla Cakes 1 x 250g block Fairy margarine, room temperature and diced 1 1/2 cups (330g) caster sugar 3 tsp vanilla extract 4 eggs, room temperature 1 cup (250ml) milk 2 2/3 cups (400g) self-raising flour, sifted Fairy Cream Icing (Makes approx. 4 cups) 1 x 250g block Fairy margarine, room temperature and diced 2 1/2 cups (400g) soft icing sugar mixture, sifted 3 tsp vanilla extract 100ml chilled pure cream
BAKING CHALLENGE
Pink Coconut Coating 1 1/4 cups (100g) desiccated coconut, plus extra for bunny tail Few drops pink food colouring Decorations Pink and white marshmallows Black writing icing Licorice strap White and pink paper or cardboard Long bamboo skewers Sticky tape
See method next page »
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EASTER BUNNY CAKE recipe continued.... METHOD Vanilla Cakes 1. Preheat oven 180°C/160°C (fan forced). Grease and line 2 x 20cm round cake tins. 2. Beat Fairy margarine, sugar and vanilla in a stand mixer fitted with a paddle attachment until light and fluffy. Add eggs one at a time, beat until combined. 3. Add milk and flour in two batches. Beat on low speed until just combined. Divide into prepared pans and smooth. 4. Bake 30-35 minutes, or until a skewer comes out clean. Stand for 10 minutes. Turn out cakes onto a wire rack and cool completely. Fairy Cream Icing 1. Place Fairy margarine into the bowl of a stand mixer fitted with a paddle attachment. Beat on medium-high until smooth. 2. Reduce speed to low. Add icing sugar gradually, until well mixed. Increase speed to high and beat for 6 minutes. 3. Reduce speed to low. Add cream in a steady stream until just incorporated. 4. Beat on medium-high speed for 2 minutes. Set aside. Coconut Coating 1. Place coconut inside large zip-lock bag. 2. Add a few drops of pink food colouring and massage until evenly coloured. Set aside. Creating the bunny body 1. Trim the crust from the top of each cake. Reserve cake scraps. 2. Spread 1 1/4 cups of the Fairy Cream Icing on the top of one cake. Place second cake on top, cut side down. Refrigerate for 15 minutes. 3. To cut the cake, print out the supplied cake stencil. Otherwise, slice the cake approximately 2/3 of the way across. The larger portion will form the ‘body’. 4. Take the smaller portion and cut across lengthways 2/3 of the way down. The smaller portion will be the ‘head’, and the larger portion will be the ‘legs’. Building the bunny 1. Smear a layer of icing on your cake board, where the bunny will be placed. 2. Place the body in the centre of the board, cut edge down. PAG E 4 8
3. Press the longest edge of the head against 4.
5. 6. 7.
one end of the body. Divide the leg portion into two, by cutting through the icing with a knife. Position each half on either side of the body, curved side facing towards the head. If desired, trim the top and side edges of the head and legs, to create a nice curved edge. Spread 1/2 cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes. Reserve 2 tablespoons of icing for the tail and decorations, then spread remaining icing evenly over the whole bunny.
Bunny tail 1. Crumble reserved cake scraps and measure 1/2 cup into a bowl. Mix together with 1 tablespoon of icing. Roll enough mixture to form a 5cm ball. 2. Cover with a thin layer of icing and coat in plain desiccated coconut. Refrigerate until needed. Decorate Bunny 1. Press the pink coconut over the entire body, excluding the face. 2. To make the face, paws and ears: - Eyes: Cut both ends off a white marshmallow and draw pupils with black writing icing. - Cheeks: Cut a pink marshmallow in half. Draw 3 dots on each half with black writing icing. - Nose: Cut a pink marshmallow in half. Cut one half into quarters. Use one piece as the nose. - Teeth: Cut the ends off a white marshmallow, then trim to make two 2cm rectangles. - Whiskers & Eyebrows: Cut 5cm of licorice strap. Slice into five thin strips. Use four strips for the whiskers. Cut remaining strips into two 2cm pieces for the eyebrows. - Bunny ears: Cut 2 large ear shapes from white cardboard and 2 smaller ear shapes from pink cardboard. Tape one white and one pink ear shape together and tape a skewer to the back. Repeat for second ear.
RECIPES
- Back paws: Place 3 white marshmallows around the front of each leg. - Front paws: Cut 2 vertical slits into 2 white marshmallows. Place one front paw on either side of the head. 3. Dab a small amount of icing on the bunny tail and position on the back of the bunny.
CLICK HERE TO DOWNLOAD TEMPLATE
TIPS • For best results, • • • • • • • •
make the vanilla cake the day before. Wrap well in cling film and refrigerate for up to 2 days. Un-iced cakes may be frozen. Double wrap in cling film and freeze for up to one month. Always work with a cold cake. Chill cake between stages for at least 10 mins. A ‘crumb’ coat is a thin layer of icing applied to seal the crumbs into the cake layers before adding the final layer of icing. Use UHT cream instead of fresh cream to extend the life of the Fairy cream icing. For best results, Fairy cream icing should be applied at room temperature. Use remaining icing to attach your decorations. Store decorated cake uncovered in the refrigerator for up to 2 days.
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MAGGIE BEER’S HOT CROSS BUN RECIPE
INGREDIENTS
Maggie Beer’s Hot Cross Bun recipe makes for the perfect Easter treat. Try them yourself so you can enjoy the truly delicious flavour that only homemade can create.
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Dough 4 1/2 cups plain flour 2 x 7g dried yeast 1/4 cup caster sugar 1 1/2 tspn mixed spice pinch salt 1 1/2 cup currants 40g butter 300ml milk 2 eggs lightly beaten 4 tbspn water Glaze 1/3 cup water 4 tbspn apricot jam
METHOD 1. Combine 4 cups of flour, yeast, sugar, mixed 2.
3. 4. 5.
6.
spice, salt and currants in a large bowl. Melt butter in a small saucepan over a medium heat and add the milk. Heat for 1 minute, or until lukewarm. Add warm milk mixture and eggs to currant mixture. Use a flat bladed knife to mix the dough until it almost comes together, then using clean hands, finish mixing to a soft dough. Turn dough out onto a floured surface. Knead for 10 minutes, or until dough is smooth. Place into a lightly oiled bowl and cover with plastic wrap. Set aside in a warm, draught free place for 60 – 90 minutes, or until dough doubles in size. Line a large baking tray with non-stick baking paper. Punch dough down to its original size. Knead for 30 seconds on a lightly floured
RECIPES
Makes: 12
surface until smooth. Divide into 12 even portions and shape each portion into a ball. 7. Place balls onto the lined tray, about 1cm apart. Cover with oiled cling film and set aside in a warm, draught free place for 30 minutes, or until buns double in size. 8. Preheat fan-forced oven to 170C. 9. To make the flour paste, mix 1/2 cup plain flour and 4 tablespoons of water together in a small bowl until smooth, adding a little more water if paste is too thick. Spoon into a small snap-lock bag and snip off one corner to create piping bag. Pipe flour paste over tops of buns to form crosses. 10. Place into preheated oven and bake for 20 - 25 minutes, or until buns are cooked through. 11. To make the glaze, place water and jam into
a small saucepan over low heat and stir until jam dissolves. Bring to the boil for 3-4 minutes, then remove from heat. Immediately brush glaze over warm hot cross buns. 12. Serve warm or at room temperature.
MAGGIE'S TIP For a light, fluffy bun, always check the used by date on dry yeast, ensure the yeast doesn't directly touch the salt as it will be killed (place in either side of the bowl prior to mixing), ensure you prove the dough so it doubles in size & ensure the buns go into a preheated oven. It's also important to remember that homemade are different to shop bought, so try not to expect the same product! For more recipes and to join the Maggie Beer Food Club visit www.maggiebeer.com.au PAG E 5 1
RECIPES
HOW TO MAKE CHOCOLATE EASTER EGGS THIS EASTER, TRY MAKING YOUR OWN EGGS. PICK UP AN EASTER EGG MOULD (AVAILABLE FROM CRAFT STORES, SUCH AS SPOTLIGHT), MELT YOUR CHOICE OF CHOCOLATE, THEN FOLLOW THESE STEPS.
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METHOD 1. Brush an Easter egg mould with vegetable oil to lightly grease. Spoon
the melted chocolate into the prepared mould (about 1 1/2 tablespoons each side for a large mould and 2 teaspoons each side for a medium mould). Working quickly, use the back of a teaspoon to spread the chocolate evenly over the inside of both sides of the mould. 2. Close the mould so the edges join. Use clips to secure. Shake to coat on both sides. Set aside for 5 minutes. Turn over and set aside until almost set (this stops the chocolate setting on one side only.) 3. Place in fridge for 5-10 minutes to chill (this makes it easier to remove the egg from the mould). Remove the clips. Gently press the top and bottom of the mould, one side at a time, to release the egg.
RECIPES
TIM TAM EASTER BASKET Prep Time: 30 mins
Chill Time: 90 mins
INGREDIENTS 1/3 cup milk choc melts 2 x 200g packets Tim Tam Original 1/2 x 250g block cream cheese, chopped, softened 1/2 cup 100s & 1000s
METHOD 1. Line a large oven tray with baking paper. 2. Place melts in a small microwave-safe bowl. Microwave on medium 600W for about 1 to 2 minutes, stirring halfway, or until melted.
3. One at a time, dip short ends of three Tim Tams into melted chocolate and
4. 5. 6. 7.
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join in a row on prepared tray to create the base of the basket. Repeat with remaining Tim Tams and melted chocolate, join side-by-side around base to create basket sides. Refrigerate for 30 minutes to set. Process remaining packet of Tim Tam in a food processor until finely crushed. Add cream cheese. Process until combined. Transfer to a bowl. Refrigerate for about 30 minutes, or until firm. Roll tablespoons of mixture into eggs. Dip in hundreds and thousands, pressing to coat. Chill until required. Place eggs in basket. Decorate with ribbon.
RECIPES
HOME MADE NUTELLA Prep Time: 10 mins
Cook Time: 20 mins
INGREDIENTS 1 cup peeled hazelnuts 350 grams of milk chocolate, chopped 2 tablespoons of Canola oil 3 tablespoons sugar 1 tablespoon cocoa 3/4 teaspoon salt 1/2 teaspoon vanilla extract
METHOD 1. Toast the hazelnuts in a baking tray or similar for 10-12 minutes, until a nice golden brown colour. 2. Prepare chocolate by melting over in saucepan in boiling water, keeping striring as it needs to be as smooth as possible. 3. Grind the nuts into a paste and add the other ingredients, mix or blend until it’s a lovely smooth texture. 4. Nutella can be kept for up to 2 weeks.
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RECIPES
Recipe by Helen Mouneimne, The Greek Vegetarian
EASTER VIOLET CRUMBLE SWISS ROLL Difficulty: Intermediate
Prep Time: 30 mins
Cook Time: 15 mins
Makes: 1 one large swiss roll
Wow your guests this Easter with this delicious chocolate-y swiss roll that will not only feed the crowds, but please the crowds.
INGREDIENTS 6 eggs, separated 185g caster sugar 3 leveled tbsp. cocoa powder ¼ cup milk 1.5 tsp vanilla extract 120g plain flour, sifted 2 tbsp. Icing sugar, plus extra to dust 600 mls thickened cream 4 bars dark Violet Crumble, crushed
METHOD 1. Preheat oven to 180°C. Spray a 30 x 45cm Swiss roll pan with spray oil and line with baking paper.
2. Use an electric beater to beat egg yolks, sugar and vanilla in a bowl until a 3. 4. 5. 6.
7. 8. 9.
ribbon trail forms when the beater is lifted. The mixture will be very pale (around 5 minutes of beating) Use clean beaters to beat egg whites in a clean, dry bowl until soft peaks form. Fold into yolk mixture. Sift over flour and cocoa powder and add in the milk. Use a metal spoon to gently fold until completely combined. Pour into prepared pan ensuring the mixture is flat and has covered all areas of the tray. Bake in oven for 15 minutes or until a skewer inserted into the center comes out clean. Remove from oven. Dust a clean tea-towel with icing sugar and place sponge onto the tea-towel. Starting with the short edge, firmly roll up sponge until all the sponge has been rolled. Set aside to cool completely ensuring that the seam of the sponge is at the base of the roll. Prepare the filling by whipping the cream and 2 tablespoons of icing sugar together with an electric beater. Beat until the cream is fluffy and thickened. Fold in the violet crumble, reserving some for decoration. When the sponge is cooled, carefully unwrap the roll. Spread all but 1 cup of the cream mixture onto the sponge and roll up again. Dust the excess icing sugar off the swiss roll with a dry pastry brush. Dress the swiss roll with the remaining cream by spreading it roughly on the top of the roll and decorate with Easter eggs and more crushed Violet Crumble.
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30 mins
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3
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STEPS
RECIPES
RECIPES
CHOCOLATE MUD CAKE Difficulty: Medium Prep Time: 30 mins plus 20 minutes cooling (step 2) Cook Time: 1-1 1/2 hours Serves: 12 to 16 slices
INGREDIENTS 125g (1/2 block) Copha, finely chopped 250g quality dark chocolate, chopped (can substitute with milk chocolate if desired) 400g (2 cups) Brown sugar, firmly packed 200ml (1 cup) Sour cream 4 Eggs 300g (2 cups) Plain flour 1/2 tsp Baking powder 30g (1/4 cup) Cocoa powder, plus extra for dusting Fresh strawberries halves to garnish 1 cup Thickened cream, freshly whipped Chocolate Ganache 180g Chopped dark or milk chocolate 80ml (1/3 cup) Thickened cream
METHOD 1. Pre heat oven to 140°C (fan forced 120° C);
280°F/ 240°F. Lightly grease and line a 23cm/9in spring form pan. 2. In a large saucepan combine dark chocolate, brown sugar and sour cream. Heat gently over a low heat, stirring occasionally until completely melted (do not let the mix boil). Soften the Copha in a microwave and add to the mixture, stirring until well combined. Remove from heat and transfer mixture to a large mixing bowl, leaving to cool for 20 minutes.
3. Once cooled, add eggs one at a time to the
mixture, whisking between each addition until well combined. 4. Combine plain flour, baking powder and cocoa powder together and sift over chocolate mix, stirring through until well combined. Pour mix into the prepared pan, baking in the middle of the oven for 1-1 ½ hours or until a skewer is inserted and shows moist crumbs sticking to it. Remove cake from oven. Set aside in the pan for 10 minutes before turning onto a wire rack for 30 minutes or until cooled completely. Chocolate Ganache 1. In a medium sized saucepan, bring cream to boil over a medium heat. 2. Remove from heat, add chocolate and stir until combined and glossy. Set aside and leave to cool. Assembly 1. Spread ganache over the cake evenly. 2. Decorate with mini Easter eggs. 3. Allow ganache to set, then serve immediately or leave cake out at room temperature until ready to serve. 4. Serve with fresh raspberries and whipped cream on the side. If refrigerated, bring to room temperature before serving. Can be stored in an air-tight container in the fridge for up to 3 days.
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HAZELDENES FLAVOURFUL CHICKEN KORMA
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RECIPES
Prep Time: 15 mins
Cook Time: 35 mins
Serves: 4
INGREDIENTS 1 kg Chicken Thigh Fillets, sliced in half 3 tablespoons cooking oil 2 large onions, sliced 6 garlic cloves, roughly chopped 2 large ripe tomato, cut into quarters 1 cup plain Greek or Natural Yogurt 1 green chilli, thinly sliced 1/4 cup roasted almonds, roughly chopped Optional: coriander leaves Spices 1/2 teaspoons ground coriander 1/2 teaspoons ground cumin 1/2 teaspoon ground cardamon 1/2 teaspoon ground cinnamon 1/2 teaspoon ground ginger 1/2 teaspoon ground turmeric 1 teaspoon garam masala Salt and pepper
METHOD 1. Add to a wide base pot one tablespoon of oil and the
sliced onions and sauté until golden. Remove and add to a food processor along with the tomatoes, garlic and yogurt. Pulse until smooth. Set aside. 2. In the same pot add the remaining cooking oil along with the chicken. Season with a generous amount of salt and pepper and cook both sides until lightly golden. Now add all the spices, green chilli and yogurt mixture. Cook until the chicken begins to boil then reduce heat, cover and simmer for 20 minutes. 3. Remove lid, increase heat and cook for 5 minutes to thicken liquid. 4. Turn off heat and allow to sit for 5 minutes before serving. Garnish with coriander leaves and roasted almonds and serve with Naan Bread.
TIPS To make this Dairy Free, replace the natural yogurt with •
coconut yogurt or a natural flavoured vegan yogurt of choice. • This recipe would also work well with chicken drumsticks. • To reduce the heat in this recipe, remove the seeds from the chilli before adding it to the mixture. • This recipe can also be served with steamed white or brown rice, quinoa or steamed green vegetables.
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KANZI® NUT BUTTER SANDWICHES
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RECIPES
Prep Time: 30 mins
Cook Time: 60 mins
Serves: 4
A tasty snack the kids will love making - Kanzi® nut butter sandwiches. Grab your cookie cutters and get creating!
INGREDIENTS Kanzi® apple slices (3-4 mm thick) Nut butter (peanut, almond or cashew butter) Small cookie cutter (star, hearts or any shape you have)
METHOD 1. Using the cookie cutter, cut out the centre of a Kanzi ® apple slice
2. Spread the nut butter onto a
separate slice of Kanzi® apple
3. Place the cut out piece on top,
and you have a Kanzi® nut butter sandwich!
TIPS Yoghurt works as a great • alternative to nut butter
• If you don’t have a small cookie
cutter simply use what cutters you have to cut out whole shapes.
Recipe courtesy of www.Kanzi® apples PAG E 6 5
RECIPES
FENNEL, PEAR & PECAN SALAD Serves: 2-4 people
INGREDIENTS 250g rocket 1 ripe pear, core removed and sliced thinly 1 small fennel bulb, stalk and feathery fronds removed, base of fennel sliced thinly Handful pecan nuts Vinaigrette 1/4 cup extra-virgin olive oil 2 tablespoons apple cider vinegar 1 teaspoon wholegrain mustard 1/4 teaspoon maple syrup or honey Pinch of Murray River Salt Pink Salt Flakes Cracked black pepper
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METHOD 1. Arrange all salad ingredients on a medium sized platter.
2. In a medium sized bowl, whisk together the
vinaigrette ingredients. 3. Drizzle the salad with the vinaigrette when ready to serve.
RECIPES
TROPICAL SMOOTHIE Nothing quite tastes like summer more than a tropical smoothie and when its packed full of delicious frozen fruit it’s refreshing, delicious and full of goodness! Simple, fun and easy to make – enjoy this fruity snack any time of the day!
INGREDIENTS 1/2 cup of YouBeaut! Frozen Bananas 1/2 cup of YouBeaut! Frozen Pineapples 1/2 cup of YouBeaut! Frozen Mangoes 1 cup coconut water (or fruit juice if you prefer) Sprig of mint (to garnish)
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METHOD 1. Place all of your ingredients in a blender and blend until smooth. Garnish with mint and serve in a tall glass with a straw. Enjoy!
MURRAY RIVER
SALT
AUSTRALIA’S ONLY NATURALLY PRODUCED PINK SALT
Murray River Salt is assisting in preventing 200 tonne of saline water reaching the fresh water system of the Murray River per day.
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CONSUMER NEWS
MURRAY RIVER SALT IS A PROUD AUSTRALIAN OWNED AND RUN FAMILY BUSINESS THAT HAS BEEN HARVESTING SALT FOR NEARLY 40 YEARS. Jan and Duncan began salt harvesting journey in 1983 under the brand name SunSalt, in 2000 they changed their brand name to Murray River Salt, as this is region that the salt comes from. The Salt is made up of ancient inland concentrated brine found within the Mourquong Mitigation Basin and is recognised for its purity and mineral content which has been trapped underground for thousands of years and has not been exposed to the elements until it is pumped up for salt production. The brine is solar evaporated and crystallizes over the summer months. The entire product range is produced under strict HACCP regulations and complies with the ANZFA Australian food standards guaranteeing quality. Murray River Salt is Australia’s only Naturally produced Pink salt. Murray River Salt is sustainable Australian product that is also assisting the environment by helping reduce salinity!
The current Murray River Salt harvesting facility was initiated built for the purpose of intercepting saline water and diverting away from the fresh water systems of the great Murray River.
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stir, spread, dip or dollop with Chris’ Homestyle range
For more recipe ideas, go to chrisfoods.com.au/recipes
CONSUMER NEWS
SLOW FASHION AUSTRALIANS ARE DUMPING TONNES OF CLOTHING AND FABRIC WASTE INTO LANDFILL HOW YOU CAN HELP SLOW THE FASHION WASTE.
Australia is the second highest consumer of textiles per person in the world. Each Australian consumes an average of 27 kilograms of new clothing per year and disposes an average 23 kilograms of clothing to landfill each year, or 93 per cent of the textile waste we generate. The root cause of this waste is “Fast fashion” - cheap, stylish, mass-produced clothes that have a huge impact on the environment. These garments appeal to shoppers because they are affordable and trendy. But because they aren’t built to last and quickly go out of style, these clothes are quickly discarded, piling up in landfills.
A recent study also revealed that 24% of Australian adults have thrown away clothing after wearing it only once, and that 38% of millennials (people born after 1981) bought half their wardrobe in the past year, highlighting the trend of young people lapping up fast fashion and the throw-away culture that comes with it. How about a new t-shirt for $5, shoes for $15, dress for $20 or a suit for $150? They usually don’t survive more than a couple of wears and washing is usually a major issue with such cheap fabrics and flimsy construction. In addition to the environmental waste they
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are often made in sweatshops where workers are employed for long hours in unsafe conditions raising spark major ethical concerns. With 1 in 6 people in the world working in the global fashion industry, it is undeniable that the lives of many people are tied to our pursuit of fashion. In Australia about 90% of the clothing we buy is manufactured offshore, and the majority of overseas fashion workers are women that are earning, on average, less than $3 per day. They are often working in horrible conditions with no choice to do anything else. A recent Oxfam report found that as little as 4% of the amount that we pay for our clothing in Australia actually goes to the garment workers themselves. To put that into context: for a $10 t-shirt that could take around an hour to make, workers can expect to earn 40 cents or less! It all started in the 1970s when massive factories and textile mills opened in China and other countries throughout Asia and Latin America and using cheap labour and material they could mass-produce inexpensive garments quickly. PA G E 74
Add to that the makeup of some materials that are disposed of, such as polyester (which is essentially plastic) and you have huge amounts of textile waste polluting the planet that can potentially remain in the environment, taking hundreds of years to break down! The fashion industry is responsible for 10% of global CO2 emissions each year and by 2050 it would be 25% unless things change and the synthetic fabrics often used can contain microplastics that can end up in the stomachs of marine animals, including some that wind up as seafood. Now the federal government has given a $1 million grant to the Australian Fashion Council that will be used towards addressing the ugly side effects of our fast fashion addiction. The most pressing issue right now however is that of textile waste, both from consumers and from corporations that end up in landfill. In 2018, around 350,000 tonnes of clothing was sent to landfill, a staggering figure. Broken down, it works out that of every 23kg of clothing disposed of, only 4kg of it is recycled.
CONSUMER NEWS
POPULAR FAST FASHION SHOPS IN AUSTRALIA WHAT CAN YOU DO? TRY “SLOW FASHION” When shopping, try to consider quality over quantity and timelessness over trendiness. Will the item last for a long time and will it stay in style so you’ll want to keep wearing it? Also, when shopping, try to research to see if the manufacturer uses sustainable and fair labor practices. You might also want to consider skipping new clothes and buying secondhand items instead. Most thrift stores not only give clothes a new life, but they also use funds to donate to charity.
REPAIRING, CARING, AND DONATING There are more steps you can take to make sure the clothes you have last longer or don’t end up in a landfill. • Wash clothes only as necessary, then use a gentle detergent, to extend their life. • Repair rips, broken zippers, and lost buttons instead of tossing damaged items. • Donate what you no longer wear. Use location finder from the Council for Textile Recycling to find a donation/recycling center near you. • Have a clothing exchange with friends.
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ONE BILLON DOLLAR BOOST FOR OUR GREAT BARRIER REEF
CONSUMER NEWS
THE MORRISON GOVERNMENT WILL INVEST AN ADDITIONAL $1 BILLION IN PROTECTING THE GREAT BARRIER REEF, WHILE SUPPORTING 64,000 QUEENSLANDERS AND THEIR JOBS WHICH DRIVE THE REEF ECONOMY. » PAG E 7 9
CONSUMER NEWS
New funding will back world leading marine science, the deployment of new climate adaptation technology, major investments in water quality programs, and state of the art on-water management practices to reduce threats from Crown of Thorns Starfish, protect key species and prevent illegal fishing. Prime Minister Scott Morrison said the new investment would extend the Federal Government’s investment under the Reef 2050 Plan to more than $3 billion. “We are backing the health of the reef and the economic future of tourism operators, hospitality providers and Queensland communities that are at the heart of the reef economy,” Prime Minister Morrison said. PAG E 8 0
“This is already the best managed reef in the world and today we take our commitment to a new level. Environment Minister Sussan Ley said the record level of investment in the Reef was being driven by the best science and engagement with local communities and industries, and through working with Traditional Owners. “From breakthrough science in coral seeding and restoration, to improved water quality, the latest on water management and compliance systems, as well as the protection of native species, we are working across every aspect of the reef,” Minister Ley said.
TA S T E E I S S U A E TH E C N E R E F DIF Australian Grown Frozen Fruit youbeautfoods.com.au | @youbeautfoods
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AUSSIE PETS
AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.
SIGNS YOU’RE DOG HAS CHOCOLATE TOXICITY
EASTER IS A TIME FOR SPECIAL TREAT FOR US HUMANS, BUT FOR DOGS IN PARTICULAR CAN SUFFER FROM CHOCOLATE TOXICITY IF THEY EAT CHOCOLATE, AND IF THEY DO GET CHOCOLATE TOXICITY, THEY CAN BE VERY SICK, AND IN EXTREME CASES IT CAN BE FATAL. PAG E 8 3
AUSSIE PETS
TIPS ON KEEPING YOUR PET SAFER OVER EASTER Tips on keeping your pet safer over Easter—
Easter is a time for special treat for us humans, but for dogs in particular can suffer from Chocolate Toxicity if they eat chocolate, and if they do get chocolate toxicity, they can be very sick, and in extreme cases it can be fatal. The problem for dogs is pretty simple, they just cannot metabolise many of the things found in chocolate, caffein for example, and when they can’t break these things down the effects can be severe, and only relieved when the problem compound is ejected from the body, usually through vomiting or diarrhoea. • CHILDREN FEEDING PETS IS THE LEADING CAUSE OF CHOCOLATE TOXICITY. • PUPPIES IN THE HIGHER RISK BRACKET FOR DYING FROM CHOCOLATE TOXICITY. • CHOCOLATE TOXICITY CAN ALSO AFFECT CATS AND OTHER PETS • DARK CHOCOLATE HAS THEMOST INDIGESTIBLE COMPOUNDS FOR PETS. To help keep your pets safe this Easter have a chat to the kids and educate them on why your pet can not eat chocolate, you can keep it very simple by just saying they can get extremely sick, or have good deep dive discussion. PAG E 8 4
1. Have the chat with the kids about Chocolate Toxicity. 2. keep an eye on your kids as they love sharing with their pets. 3. Keep chocolate out of reach of pets 4. Use trick treats. 5. Do not put unwanted chocolate in the bin, dogs will sniff it out. Let us take a look at tip 4 “Use trick treats”, this is not only handy at Easter but if you have a pet that hangs around at dinner time waiting for scraps or a little share treat then try this. Take a healthy dog treat with you when you sit and eat, when the dog gives you the “oh please give me some” look you can break off a little portion of the treat and give it to them, so they think they are eating what you are eating. This may satisfy them, importantly it is also keeping them healthier as many human foods are simply not suitable for dogs. “My dog is too smart for that” I hear you say, “they know what a dog treat tastes like” then use a specific treat, different flavour from their usual treat so they recognise it as something new or different. SIGNS YOUR DOG HAS CHOCOLATE TOXICITY • • • • • • • • •
VOMITING DIARRHOEA INCREASED THIRST INCREASED BODY TEMPERATURE INCREASED REFLEX RESPONSES MUSCLE RIGIDITY OR SPASM RAPID BREATHING INCREASED HEART RATE SEIZURES
If you think your pet has Chocolate Toxicity, see you vet immediately.
CONSUMER NEWS
DON'T LEAVE ME
HOW OFTEN DO YOU A COOK A GREAT MEAL AND HAVE A BIT LEFTOVER, YOU THINK THIS WILL BE GREAT FOR LUNCH OR A SNACK, SO IT GOES INTO A CONTAINER, INTO THE FRIDGE WHERE IT IS EVENTUALLY THROWN OUT.
Let’s face it, when leftovers are staring at you from a cold container they look….., well let’s just say not as appetising as when it first appeared on your plate. The other part of the battle regarding leftovers is the thought of eating the same thing you had for dinner last night, or you simply just forget it’s there until it’s too late.
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THROWN OUT LEFTOVERS ARE A BIG WASTE OF TIME, MONEY AND EFFORT.
SOUP Just about anything can be re purposed into a soup, just ad left over vegies, potato’s, ad water and you have a nice soup. Soups can also be stretched out so a little leftover can make a lot of soup as a key ingredient is the water. Eat with some nice crusty bread, delicious.
STEW Same as soup but with a heavier base.
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PASTA SAUCE Most people have a set pasta sauce recipe, but pasta sauce can be versatile and as it can brew for a while its great for breaking things down and thinning to a sauce.
CONSUMER NEWS
BUBBLE AND SQUEAK
BURRITO
this name has never sounded appealing to me, but its popular, especially among the Brits and Irish. Then main ingredient here is mash, then you can add anything you like, serve with eggs, sausages or any meat, or just have it on its own.
What could be easier than a leftover Burrito—simple stuff it with the leftovers, ad your favourite sauces, heat and eat.
MEAT BALLS Or chicken balls – Got left over mince or chicken, how about prepare a few meat balls or chicken balls, super easy to make and can be eaten anytime.
LOADED POTATO Always a winner, so simple, can be a side dish or full meal. Just cook a fresh new potato and load it with sour cream and leftovers.
STIR FRY From roast to rice, its that simple, and a totally different dish. The rice as the base helps you stretch the leftovers, can be meat or just veg.
STUFFED CAPSICUM Same as potato but with a different base flavour.
MASHED POTATO Got plenty left over?, how about pancakes or fritters, or patties. Get creative and don’t just use the mash, you can add anything with mash as it’s a natural binding agent, spring onions, bacon, any vegies. Great on their own or part of tomorrows dinner.
PIES Mug pies, or pies in a mug or ramekin. Cut some pasty to fit into a mug, enter the leftovers, cover with Pasty and you have a delicious pie in a mug.
QUICHE Eggs is a great ingredient to cook with as it binds foods together, so quiche is great option for adding those bits and pieces, generally stuff that’s been chopped into small pieces like the ends of vegies, or vegies that may usually go to the bin can be trimmed super small for the quiche.
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Choose
CONSUMER NEWS
BLISS BEAN BAGS Bliss Bean Bags has designed a website which allows you to choose from 120 colour combinations to create the perfect bean bag. Create a bean bag in his footy club colours, or favorite colours. It’s a bit of fun and a quality product he can enjoy for years to come. Bliss Bean Bags offer a lifetime warranty on craftsmanship and materials and use a thread so strong it can pull a small car. Use these bean bags indoors while watching a movie or take them outside to lay in the sun. They will handle everything our Australian weather has to throw at them. www.blissbeanbags.com.au
Design YOUR OWN
BEAN BAG
DAYLIGHT SAVINGS It is that time of year when we say goodbye to Summer and welcome Autumn. For many states in Australia Vic, NSW, Tas and SA that means turning your clocks back one hour to shorten our day light hours. Western Australia, Northern Territory, and QLD do not have daylight savings, (DST) there are so many theories for this we would need an entire magazine to cover them, the debate still rages, especially in QLD where many claim most of the population is in favour of DST.
SUNDAY 3 APRIL 2022 AT 3AM DAYLIGHT SAVINGS ENDS TURN YOUR CLOCK BACKWARDS 1 HOUR AT 3AM SUNDAY 3 APRIL 2022 PAG E 9 1
CONSUMER NEWS
YOUR OPINION
MATTERS
SO WHAT ARE YOU SAYING ABOUT SUPERMARKETS A SURVEY BY BUY AUSTRALIAN MAGAZINE HAS FOUND 82% OF OUR READERS BELIEVE THE COLES/WOOLWORTHS DUOPOLY SHOULD BE DISMANTLED. PAG E 9 2
Coles and Woolworths control 66 per cent of Australia's grocery retail market — more than Aldi, IGA and independent outlets combined. Woolworths is Australia's largest supermarket chain operating 995 stores across Australia The duopoly has exacerbated the disruption caused by the rapid Omicron outbreak, according to Macquarie Business School. »
TREAT YOURSELF TO SWEET AUSTRALIAN
SUMMER FRUIT There is not a more magical time of the year in Australia than summer time! Enjoy your way through delicious peaches, plums, nectarines and apricots, all in season, and all bursting with incredible flavour. Support local and buy Australian quality summer fruits today. Follow @AUSummerfruit to learn more about the Australian growers who bring you these delicious fruits!
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This was highlighted by the Delta and Omicron outbreaks that saw shelves left bare as supply chains broke down and consumers were left with little or no grocery choice. At its worst food was being rationed by the major chains to ensure everybody had a chance to buy some of what they wanted and needed. Macquarie senior lecturer Prashan Karunaratne is concerned about the effect on consumers. "Perhaps it's not beneficial to Australia in the long term if we are reliant on these concentrated supply chains which don't deliver when such shocks hit," he said. "The usual supply chain issues, during some sort of crisis or otherwise, are a little more pronounced in Australia's case because we have a more concentrated market structure in this grocery chain space.” Coles and Woolworths rely on "economies of scale" to funnel produce and products through central processing and distribution centres, then freight them across the country. "They have an over-reliance on central
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facilities and therefore we have less of them in Australia," Dr Karunaratne said New Zealand is considering ways to break its supermarket duopoly, and our readers believe Australia should do the same. The New Zealand government is considering breaking the duopoly of Woolworths and Foodstuffs in its $22-billion grocery industry in response to the NZ Commerce Commission's draft report on grocery competition, which found competition was "not working well for consumers". But judging by our readers response the change may already be happening. IGA and other independent supermarkets have taken market share from bigger rivals because their more localised supply chains have allowed them to keep shelves better stocked during the omicron wave. It has also been reported shoppers are also shifting to outlets that are not located in large shopping centres, where industry giants Coles and Woolworths have more stores.
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