Buy Australian Magazine March 2024 Issue

Page 1

MAKE EVERY DAY AUSTRALIA DAY

Hoppy Easter

ARNOTTS BUTTERNUT SNAP EASTER TARTLETS

- pg 50

PART 2 CELEBRATING 20 YEARS

- pg 16

EASTER GOODIES

- pg 28

FREECOPY
MARCH / APRIL 2024
MAGAZINE
5 NEW PRODUCTS 16 PART 2 - CELEBRATING 20TH ANNIVERSARY 26 FOOD ALLERGY WEEK 28 EASTER GOODIES 43 KATE SAVEGUT HEALTHT 46 CUSTARD APPLE 49 RECIPES 67 AUSSIE PETS 71 ANZAC DAY 75 SOME LIKE IT HOT 76 28 DAYS THAT CHANGED MY LIFE 80 PERFECT PICNIC 84 MILO SPONSORS MINI ROOS PAGE 3 CONTENTS 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/ Editorial enquiries 0411 602 233 editor@buyaustralianmagazine.com.au Advertising enquiries 0413 742 428 advertising@buyaustraliamagazine.com.au 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. LOOK BACK AT THE KEY EVENTS THAT SHAPPED AUSTRALIA WE'VE DONE THE EASTER HUNT FOR YOU 28 PART 2
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They are something you must taste to believe. Bright Crimson berries with superior sweet flavour.

They are something you must taste to believe. Bright Crimson berries with superior sweet flavour.

Sweet Batch are a-premium specialty fruit that delivers an irresistible burst of strawberry flavour. They may look the same as the other strawberries, but one bite will tell you these strawberries are something special. And just like the sweetest moments in life, they don’t stick around forever.

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New Nanna's Apricot Snack Pies are a delightful treat bursting with the sweet and tangy flavour of ripe apricots. Encased in golden buttery pastry, they’re the perfect after dinner treat. Exclusive to independent supermarkets nationally.

New Nanna's Apricot Snack Pies are a delightful treat bursting with the sweet and tangy flavour of ripe apricots. Encased in golden buttery pastry, they’re the perfect after dinner treat. Exclusive to independent supermarkets nationally.

BUY AUSTRALIAN MAGAZINE PAGE 5
NEW Products

De Bortoli’s

Newest sparkling addition from the Yarra Valley

The De Bortoli Sparkling

Pinot Noir with its very pale blush colour and super fine bead. Crafted from fruits selected from low-yielding mature vines and fermented separately across 5 months on fine lees before undergoing secondary fermentation.

Nebbiolo Fizz

Meticulously crafted, Nebbiolo Fizz with its pale pink hue, delicate fizz and a moody Blanc de Noir ambiance is a refreshing sparkling wine that exudes an irresistible charm. Chief Winemaker, Steve Webber says, “Everyone expects a full bodied red with Nebbiolo - but this is a delicious sparkling wine with the slightest hint of pink. A very interesting style of wine, really.”

The Este Cuvée

Crafted from a delicious mix of Chardonnay, Pinot Noir, Pinot Blanc, and Pinot Meunier, the Este Cuvée has flavours that dance on the palate. What truly sets Este Cuvée apart is its wine blend. The blend boasts an average age of 5 years, spanning over 13 vintages from 2010 to 2022.

PAGE 6
NEW Products

Darrell Lea Supporting Ovarian Cancer

Help make Easter better with Darrell Lea and the Ovarian Cancer Research Foundation. Buy this special egg and 20c will be donated to the OCRF to support vital research into early detection, new improved treatments, prevention and recurrence of ovarian cancer. Proudly Aussie made with deliciously creamy Darrell Lea milk chocolate

We’ve mixed deliciously smooth and creamy Darrell Lea chocolate with tasty, crunchy Coco Pops (R) to create irresistible Easter eggs that every generation will love.

PAGE 8
NEW Darrel Lea Coco Pops Easter Eggs

Just in time for Easter

Cadbury’s new Easter range includes the Cadbury Dairy Milk

Bubbly Mint Bunny. Smooth and creamy Cadbury Dairy Milk with a light, airy and Bubbly mint flavoured centre. Available as single Bunny, multi pack for sharing (or not sharing) or Gift Box.

BUY AUSTRALIAN MAGAZINE PAGE 11

NEW Products

From bush to bottle: Wild Nectar Ironbark

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.

Level Lemonade, now available in cans!

Yes, that’s right, you can now get your favourite Level Lemonade in cans. You can choose a 12 pack including all four flavours or pick a 12 pack of just your favourite flavour. Level is low sugar, high magnesium, High Vitamin C and high Fizz, gluten free.

-Original Lemon, Lemon & Raspberry, Lemon & Cola, Lemon & Pineapple.

PAGE 12

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PAGE 16 20TH ANNIVERSARY
BUY AUSTRALIAN

COVID Hits hard

2020 Was the peak of COVID in Australia, lockdowns, testing, vaccination and unfortunately deaths. The product most in demand, or people feared running out was surprisingly toilet paper… it was the product that was the most rationed by supermarkets.

Australia’s worst natural disaster

1160 people had be rescued from the beaches of Mallacoota by the Australian Navy and ADF forces by boat as they fled wild bushfires that had been moving across Victoria. The Bushfires that began on Dec 30 2019 and raged into early 2020 were later described as Australia’s worst natural disaster.

BUY AUSTRALIAN MAGAZINE PAGE 17 20TH ANNIVERSARY
PAGE 18 Proudly Aussie owned for over www.copha.com.au www.fairybaking.com.au www.tablelandsspreads.com.au
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BACK FIRE

2017 One Nation leader Pauline Hanson wore a Burqa into Parliament in a stunt to show this style of dress was dangerous. The stunt backfired and she was widely condemned for her actions.

EARTHQUAKE

2021 An Earthquake measuring 5.9 hit Victoria with the epicentre being in Mansfield. Australia. This was the third biggest earthquake to hit Australia, the biggest being 6.6 recorded in the NT 1988.

A GOOD MOONING

2021 April 2021 the moon was at its closest point to Earth which made it 14% larger in the sky and 30% brighter, they call this a SUPERMOON or PINK MOON as it has a fantastic Pink colour. In the very next month of May we had a Solar Eclipse making it a great few months for amateur.

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(cheating). Now known as Sandpaper Gate it resulted in lengthy suspensions for three Australian players the longest ever suspensions ever for ball tampering for any cricketer.

PAGE 20 20TH ANNIVERSARY

TURN ON THE LIGHTS

FIRST TIME WINNER

2015 The first ever Day/ Night cricket Test Match was held at the Adelaide Oval between Australia and New Zealand.

SHOW ME THE MONEY

Jason Day scores a record lowest ever score of 20 under par to win the US PGA, and a nice 1.8 million dollar prize purse. (About $5 mil in today’s AU dollars).

DROUGHT BREAKER

2015 NRL, North Queensland Cowboys beat cross town rivals Brisbane Broncos to win their first ever NRL title.

2016 AFL- Western Bulldogs Win the AFL Grand Final breaking a 62 year drought, at that time it was the longest drought of all participating teams.

20TH ANNIVERSARY
PAGE 22 20TH ANNIVERSARY

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Over half a million Aussies have a diagnosed food allergy and research shows this number is growing with one in 10 babies developing a food allergy before their first birthday.

Did you know 90% of food allergic reactions are caused by 10 foods, there are more than 170 foods known to be triggers. Bananas, kiwi fruit, mustard and celery just to name a few!

Do you know the signs and symptoms of an allergic reaction?

Allergic symptoms may initially appear mild or moderate and usually appear within 20 minutes to 2 hours after eating, in many cases allergic reations appear immediately after eating. The most dangerous allergic reactions (anaphylaxis) involve the respiratory system.

Do you have a family or friend with a food allergy? Make sure you know when and how to administer their adrenaline (epinephrine) injector. Be careful, not fearful. Let’s make it easy for youLearn how to use an epipen.

Anyone who knows somebody with an allergy knows how it can restrict a lifestyle, research is needed and awareness campaigns need to be run to keep the public aware of the issues allergies can cause. You can get involved in fund raisers to during Allergy Awareness week, you can do it yourself, your business or your school. Click to learn how to support allergy awareness week.

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WE HAVE DONE THE EASTER HUNT FOR YOU

Pink Lady elegant Mini egg Easter range

Experience the timeless elegance of Pink Lady Chocolate this Easter! Delight in the richness of Australian-made quality with our exclusive Easter Mini Egg Packs, available at selected specialty retailers.

PAGE 28

Have an egg and support Wildlife Rescue

Pink Lady Chocolates proudly extends its partnership with Currumbin Wildlife Hospital, reinforcing our commitment to positive impact. With every purchase from our Australian Bush Friends range, customers enjoy exquisite taste while supporting wildlife rescue. Join us in making a difference, one chocolate at a time, for Australia's unique fauna

EASTER GOODIES BUY AUSTRALIAN MAGAZINE PAGE 29

Big Boss

There is a new flavour in town with Big Boss Banana! The iconic Big Boss candy stick now comes in a delicious banana flavour that will make you go BOOM!

Available in a 125g pack

Is Liquorice 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.

EASTER GOODIES PAGE 30

Like your Chocolate Organic - Organic Times Bunnys

Chocolate Easter Bunny 70g. Available in Milk, Dark (Vegan friendly) and White Chocolate. Perfect in every way! Great size – just right, made in Melbourne with

Organic Times Organic Chocolate Strawberries

If you’re looking for a luxurious treat that ticks the boxes, it’s time to try Organic Times Organic Chocolate Strawberries. Delicious Australian freeze-dried strawberries expertly coated in the finest milk, dark, white and matcha white chocolate.

Certified organic, fair trade and made without GMOs and palm oil, right here in Australia.

RRP $12.95

For the full range of organic chocolates and more, check out www.organictimes.com.au

EASTER GOODIES PAGE 32

CADBURY CLASSICS

Cadbury Easter Assortment

800g Easter Assorted Gift Box

Cadbury Pascall Clinker Easter Bunny

Discover colourful Pascall Clinker pieces when you bite into the Cadbury Dairy Milk Bunny. Available in a 125g pack.

Cadbury Dairy Milk & The Natural Confectionery Co

Gift Box is a gift of fun and excitment that the family are sure to love this Easter.

Cherry Ripe Egg

For the lovers of Cadbury Cherry Ripe.

EASTER GOODIES PAGE 34
®

Darrel Lea

It's time to sink your teeth into an iconic Australian treat with a tasty Easter twist. Our delightfully chunky Rocklea Road slab is handcrafted with creamy milk chocolate, fluffy marshmallows, crunchy peantus and delicate coconut, then topped with delectable Darrell Lea Speckled Easter Eggs.

Darrel Lea

We've mixed deliciously smooth and creamy Darrell Lea chocolate with tasty, crunchy Coco Pops (R) to create irresistible Easter eggs that every generation will love.

PAGE 37 BUY AUSTRALIAN MAGAZINE EASTER GOODIES

EASTER BUNNY CAKE

PAGE 38 20TH ANNIVERSARY

INGREDIENTS

Vanilla Cakes

1 x 250g block Fairy margarine, room temperature and diced

1 ½ cups (330g) caster sugar

3 tsp vanilla extract

4 eggs, room temperature

1 cup (250ml) milk

2 3/4 cups (400g) self-raising flour, sifted

Fairy Cream Icing (Makes approx. 4 cups)

1 x 250g block Fairy margarine, room temperature and diced

2 ½ cups (400g) soft icing sugar mixture, sifted

3 tsp vanilla extract

100ml chilled pure cream

Pink Coconut Coating

1¼ 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

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.

Sticky tape Recipe

EASTER GOODIES PAGE 39 BUY AUSTRALIAN MAGAZINE
» SERVES 15-20 DIFFICULTY MODERATE PREP 90 MINS COOK 35 MINS
continued next page

EASTER BUNNY CAKE continued

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 1¼ 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.

3. Press the longest edge of the head against one end of the body.

4. 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.

5. If desired, trim the top and side edges of the head and legs, to create a nice curved edge.

6. Spread ½ cup of icing over the cake in a very thin layer to make a crumb coat. Refrigerate cake for 10 minutes.

7. 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 ½ 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.

• 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.

PAGE 40 20TH ANNIVERSARY

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.

EASTER GOODIES PAGE 41 BUY AUSTRALIAN MAGAZINE
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INTRODUCING

THE GUT BRAIN CONNECTION AND OUR HEALTH

The gut, or "second brain," is home to trillions of microorganisms that make up the gut microbiome. (1) This complex ecosystem of bacteria has a profound influence on our overall health. Not only does it aid in digestion and nutrient absorption, but it also plays a significant role in regulating the immune system and producing essential neurotransmitters, which are crucial for mental wellbeing. (2,3) A strong and well-functioning digestive system is essential for absorbing the nutrients needed for optimal energy levels, muscle recovery, and endurance. (1) Poor gut health can lead to issues such as bloating, gas, indigestion, and nutrient deficiencies. »

GUT HEALTH
BUY AUSTRALIAN MAGAZINE PAGE 43

Furthermore, the gut-brain connection, highlights the bidirectional communication between the gut and the brain. Scientific research has shown that an imbalance in the gut microbiome can contribute to mental health issues such as anxiety and depression. (1) The production of neurotransmitters in the gut, such as serotonin, has a direct impact on mood regulation. (2) A healthy gut microbiome ensures the production of an adequate amount of serotonin, leading to improved mental well-being.

HEAR FROM THOSE WHO HAVE TRIED BE FIT FOOD

“Well I think now that I’m at the end, it’s definitely been worth it! My clothes feel like they’re fitting better. I’m definitely eating less junk and not eating the pies and soft drinks I used to. It’s been a good kick start for eating better and living a healthier life.”

At Be Fit Food, we help support the gut health of our customers by only using high-quality, fibre-rich ingredients with a variety of fruits, vegetables, nuts, seeds and wholegrains. Each meal contains 4-12 vegetables per serve, healthy fats, no added sugars, and are free from preservatives.

“I’m adjusting to the smaller portion sizes and not getting stomach aches anymore or feeling sick. I’m sleeping better – a deeper sleep too. I’m not getting as much heart burn and I think my stomach has shrunk because I can’t eat as much as I used to. I’m enjoying the meals – they took about a week to get used to but I’m feeling really good.”

“I definitely think I have more energy, that’s been the biggest change. I think I was eating too much crap..”

“The food’s actually pretty good! The smaller sizes you get used to .. I can see how much I’ve been over eating now. And you really don’t need all the carbs and pasta and rice. My body feels a lot better for it.”

References:

1. Clapp M, Aurora N, Herrera L, Bhatia M, Wilen E, Wakefield S. Gut microbiota’s effect on Mental Health: The gut-brain axis. Clinics and Practice. 2017;7(4):987. doi:10.4081/cp.2017.987

2. Chen Y, Xu J, Chen Y. Regulation of neurotransmitters by the gut microbiota and effects on cognition in neurological disorders. Nutrients. 2021;13(6):2099. doi:10.3390/nu13062099

3. Wu H-J, Wu E. The role of gut microbiota in immune homeostasis and autoimmunity. Gut Microbes. 2012;3(1):4–14. doi:10.4161/ gmic.19320

GUT HEALTH PAGE 44 20TH ANNIVERSARY

CUSTARD APPLE

JUST IN TIME FOR EASTER SWEET AND JUICY AUSTRALIA CUSTARD APPLES

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

CUSTARD APPLE HEALTH FACTS

• Immunity Booster: Custard apples are an excellent source of Vitamin C, 161% of the daily target for Australian adults.

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.

• 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!

IN SEASON PAGE 46

Recipes

Arnott's Butternut Snap Easter Tartlets

Organic Chocolate Hot Cross Buns

Asian Chicken Salad with Red Onion Slaw and Crispy Onions

Prawns Wrapped in Prosciutto, skewered and served with Lemon & Aioli

Bacon-Wrapped Pork Scotch Roast with Roasted Veggies

Hummus with Caramelised Onions, Crispy Chickpeas & Pinenuts

Australian Prawn & Zucchini Pad Thai

RECIPES
BUY AUSTRALIAN MAGAZINE PAGE 49

ARNOTT’S BUTTERNUT SNAP EASTER TARTLETS

PAGE 50 20TH ANNIVERSARY

Ingredients

• 250g packet Arnott’s Butternut Snap biscuit

• 1/3 cup cream

• 180g milk or dark chocolate, chopped

• 65g unsalted butter, chopped

• Easter eggs to decorate

Method

1. Pre-heat oven to 180°C. Place 12 biscuits over each hole of a twelve-hole, 1 1/2 tbsp capacity roundbased tartlet tin. Bake for 2-3 minutes or until soft.

2. Remove from oven then carefully press softened biscuits into tin, moulding into a cup shape.

3. If you have another tartlet tin, you can use this to shape the tartlets by placing it over the warmed tartlets and pushing tray down. Allow to cool. Remove from tin and transfer to serving plate. Repeat with remaining biscuits.

4. Place cream, chocolate and butter in a saucepan over very low heat. Stir constantly until melted and smooth. Pour into clean, dry bowl to cool slightly.

5. Fill biscuit cases with one heaped teaspoon of chocolate mixture. Top with easter eggs.

6. Refrigerate until set.

Notes

• You can also make the ganache in a microwave.

10
PREP 15
20
SERVINGS 21
COOK
MINS
MINS CHILL
MINS
RECIPES PAGE 51 BUY AUSTRALIAN MAGAZINE

ORGANIC CHOCOLATE HOT CROSS BUNS

PAGE 52 BUY AUSTRALIAN MAGAZINE

Ingredients

Yeast Mixture

• 2 tsp dried instant yeast

• 1 Tbsp caster sugar

• 440ml milk (warmed )

Dough Mixture

• 600 grams Kialla Stoneground Wholemeal Flour

• 1 tsp ground cinnamon

• 1 tsp mixed spice

• 50 grams Organic Times Cocoa Powder

• 75 grams Organic Times Salted Butter (melted and cooled)

• 1 large egg (lightly beaten )

• 90 grams caster sugar

• 120 grams Organic Times Dark Chocolate Drops

Piping Mixture

• 50 grams Kialla Stoneground Wholemeal Flour

• 1 Tbsp Organic Times Cocoa Powder (sifted)

• 1 tsp caster sugar

• 80ml warm water

• Sugar Glaze

• 1/2 cup Organic Times Organic Rapadura Sugar

• 1/4 cup (60ml) water

• 1/2 tsp ground cinnamon

COOK 40 MINS PREP 30 MINS Yield 15 BUNS
RECIPES

Method

Yeast Mixture

1. In a mixing bowl, combine yeast and caster sugar, mix.

2. Warm milk on the stove until steam begins to come off the surface. Pour over yeast mixture and whisk well with a fork until well combined.

3. Set aside in a warm place for 5-8 minutes or until frothy.

Dough Mixture

1. In a large mixing bowl with an electric mixture fitted with the paddle attachment, add flour, cinnamon, mixed spice and cocoa powder. Mix to combine.

2. Add frothy yeast mixture, melted butter, beaten egg and caster sugar. Beat on medium speed for 5 minutes until a soft and elastic dough forms.

3. Lightly grease a large mixing bowl with melted butter. Transfer dough to greased bowl. Cover with a tea towel and set aside in a warm place for 1 1/2 hours until dough has doubled in size.

4. Line a large baking tray with parchment paper, set aside.

5. Remove tea towel from bowl and punch down the centre of the dough with your fist and turn out onto a lightly floured work surface.

6. Sprinkle a little of the chocolate drops over dough, lightly knead until drops have just combined. Repeat until all drops are added.

7. Divide dough into 15 equal pieces and roll each into smooth round balls. Place on lined tray side by side, slightly touching each other.

8. Cover tray with tea towel and set aside in a warm place for 30 minutes until dough has risen slightly

9. Preheat oven to 180ºC (356ºC).

Piping Mixture

1. In a small mixing bowl, combine all piping ingredients. Mix until a smooth paste forms.

2. Spoon mixture into a piping bag fitted with a small round nozzle

3. Pipe crosses onto risen dough buns.

4. Bake buns for 10 minutes then reduce oven temperature to 170ºC (340ºF) and bake for a further 2530 minutes or until golden around the edges and cooked through.

Sugar Glaze

1. Make glaze whilst buns are baking.

2. In a small pan over low-medium heat, combine all glaze ingredients and mix to combine.

3. Bring to a gentle simmer and cook for 2-3 minutes or until glaze has darkened slightly in colour and texture begins to turn sticky. Remove from heat and set aside to cool.

4. Once buns are baked, remove from oven and generously brush warm buns with the sugar glaze.

5. Serve warm with Organic Times Butter or cool completely and serve later.

6. Enjoy.

Notes

• Store in an airtight container, refrigerated, for 2-3 days.

PAGE 54

ASIAN CHICKEN SALAD WITH RED ONION SLAW

PAGE 56 20TH ANNIVERSARY

& CRISPY ONIONS

INGREDIENTS

• 3 medium brown onions

• 1 cup vegetable oil

• Flakey salt

• ½ wombok, Chinese cabbage, finely shredded

• 1 medium red onion, finely sliced into rings

• 2 large carrots, peeled, finely julienned, or shredded

• 1 large red chilli, finely sliced

• ½ bunch coriander leaves

• 2 cups roast chicken, shredded

• Extra lime wedges, to serve

DRESSING

• 2 tbsp soy sauce

• 3 tbsp rice vinegar

• 1 tbsp sesame oil

• 2 tbsp olive oil

• 1 tbsp grated ginger

• Juice 1 lime

METHOD

1. Peel the onions, cut in half lengthways and thinly slice them with the grain - from root end to tip. This is important for achieving silky caramelised onions.

2. Place the sliced onions in a medium saucepan and add the oil. Turn the heat on to a medium/high heat and cook for approx. 15 minutes, stirring often to make sure they are cooking evenly and not burning on the bottom.

3. As they get a light brown colour, turn off the heat and using a slotted spoon, quickly transfer the cooked onions to a paper towel lined tray to drain and cool where they will become crispy as they cool. Season them lightly with a little salt.

4. Whisk together the dressing ingredients to combine and set aside.

5. In a mixing bowl, combine the cabbage, carrots, red onions and coriander. Season lightly with a little salt and toss to combine.

6. Spoon over the dressing, toss to just combine then scatter over half the crispy onions. Serve the salad with the remaining caramelised onions and lime wedges on the side.

20 MINS PREP 20 MINS SERVES 4
Onions RECIPES
COOK
Recipe created by Tom Walton for Australian

PRAWNS

WRAPPED IN PROSCIUTTO, SKEWERED

SERVED WITH LEMON & AIOLI

AND GRILLED,

Ingredients

• 24 peeled green prawns, cleaned and tails intact

• Finely grated rind of ½ lemon

• 8 thin slices of prosciutto

• W Wild rocket, lemon wedges and aioli to serve

Method

1. Preheat a barbecue to medium-high.

2. Season prawns to taste and scatter with a little lemon rind, then wrap each prawn in a piece of prosciutto (you’ll need about a third of a slice depending on the size of your prosciutto).

3. Thread one prawn onto each skewer, drizzle with a little oil then grill, turning occasionally, until cooked through (2-3 minutes).

4. Serve hot, with rocket, lemon wedges and aioli.

5 MINS PREP 10 MINS SERVES 4-8 AS SNACK
COOK
RECIPES PAGE 59 BUY AUSTRALIAN MAGAZINE

BACON-WRAPPED PORK SCOTCH ROAST WITH ROASTED

PAGE 60 20TH ANNIVERSARY

ROASTED VEGGIES

Ingredients

• 1 lemon, finely grated rind and juice

• 1/3 cup olive oil

• 1/3 cup finely chopped flat-leaf parsley

• 1 garlic clove, crushed

• 1.5kg pork scotch roast

• 250g Australian streaky bacon rashers, rind removed

• 5 baby parsnips, peeled and halved lengthways

• 2 bunches baby carrots, trimmed

• fruit chutney, to serve

Method

1. Preheat oven to 180°C (conventional oven).

2. Combine lemon rind, lemon juice, 2 tablespoons oil, parsley and garlic in a bowl. Brush lemon mixture over pork.

3. Place bacon rashers crossways along the length of pork. Season with pepper.

4. Place pork into a large roasting pan lined with baking paper. Roast for 30 minutes.

5. Combine parsnips and carrots in a large bowl. Add remaining oil and toss until combined. Season.

6. Place vegetables around pork and roast for 50-60 minutes or until bacon is golden and crisp and pork is cooked through.

7. Slice pork. Drizzle with warmed pan juices if liked. Serve with roasted vegetables and fruit chutney.

1.5 HOUR PREP 25 MINS SERVES 6
COOK
RECIPES
PAGE 62 BUY AUSTRALIAN MAGAZINE

Australian Prawn & Zucchini Pad Thai

Ingredients

• 1 tbsp fish sauce

• 2 tbsp soy sauce or tamari

⁽��� ������ ��� �����ⁿ-���� �����ⁿ⁾

• 2 cloves garlic, crushed

• 1 tbsp grated palm sugar

• 500 g peeled medium green Australian prawns, tails intact

⁽��� ������. ¹ �� �ⁿ������ ����ⁿ ����ⁿ�⁾

• 1 tbsp vegetable oil

• 3 green onions, thinly sliced

• 100 g flat rice noodles, soaked in cold water and drained

• 2 eggs, lightly beaten

• 2 carrots, peeled and shredded

• 2 zucchini, shredded

• 160 g bean sprouts, trimmed

• ¼ cup roasted peanuts, roughly chopped

• Fresh Thai basil, chilli flakes and lime wedges, to serve

PREP 20 mins RECIPES
COOK 10 mins SERVES 4 PAGE 65 BUY AUSTRALIAN MAGAZINE

OH NOOOOOO BATH TIME!

If you have a puppy, you should have no problem getting them used to taking baths, it is generally rescue dogs or dogs transitioning from one home to another that put up a fight as regular bathing for them may be new and scary. »

BUY AUSTRALIAN MAGAZINE PAGE 67
AUSSIE PETS

How often?

The good news is that dogs do not need as much bathing as you may think. If your weekly bath is a very quick squirt before they are thrashing around like a washing machine, do not stress, a quick weekly squirt may be getting the job done.

Different needs for different breeds

The exception to the above is if your dog suffers from skin allergies or rolls around in the dirt that embeds or stick to the fur, then more frequent bathing may be required.

Is your dog’s hair long and a nightmare to manage during and after bathing?

This is a common problem and can cause stress to the dog and the owner. The best advice is for long haired dogs is to use a professional groomer at least every quarter, this way your pet will get any deep knots brushed out or removed, and fur can be trimmed. The more frequently you use a groomer the more comfortable your dog will be with the process. They also will not panic and hide every time you go near the bath.

OTHER TIPS

Rinse Twice

Do not squirt water in your dog’s face.

Careful to keep water out of ears.

what products should I use?

“Captain Obvious” do not use human made products on your pets, including soaps. Pet shampoos are generally pretty mild, the milder the better. Shampoo and conditioners are not as important and water and washing, so if you need to use practically no product to keep your dog happy that is not a big deal.

Make bathtime enjoyable.

When we notice any fearful behaviour, tucked tail, constant movement, even growling or aggressive behaviours a tendency may be to go over the top and rub hard and fast, talk in crazy voices, and do things that are not usual.

When washing, do it in a patting motion, slow and calm, very slow water flow, speak calmly, have rubber bath protectors ready so the dog is not sliding all over the slippery bath, give them rubs like belly rubs if that is what they generally enjoy.

AUSSIE PETS
PAGE 68 20TH ANNIVERSARY

ANZAC DAY FACTS & FICTION

ANZAC - MORE THAN A WORD

ANZAC, what a great word, or Anagram to be precise. Meaning, Australian and New Zealand Army Corps. Before our soldiers were known as the ANZAC’s they were simply the Australian & NZ Army Corps, bit of a mouthful for command so their name was changed to ANZAC’s to make telegraph communications easier.

ANZAC COVE

Shortly after the Australian and New Zealand Army Corp soldiers arrived in Turkey, Gallipoli, at Ari Burna Bay the name ANZAC’s was established, the next step was to name the landing beach, General William Birdwood decided Anzac Cove was fitting. Each year many ANZAC veterans, their families, and regular people who wanted to pay tribute to the ANZAC soldiers would make the long trip and visit what we called ANZAC COVE for an ANZAC Day service. Over the years this grew and became a significant event on the Turkish calendar. In 1985 the Turkish Government officially named the Cove, ANZAC COVE or Anzak Koyu in Turkish.

ANZAC BISCUIT’S

It is often thoughts that the term ANZAC Biscuits were used to describe biscuits that were made at home and shipped to our brave soldiers battling overseas. Although a great thought the reality is that ANZAC Biscuits were made to fund raise for Aussie troops and help support organisations like the RSL. This tradition lives on today and the ANZAC Day biscuit fundraisers and still an important part of raising funds for veteran support.

This ANZAC Day get out and support a local ANZAC cause or activity that supports our veterans, you can simply cheer on a march or buy some biscuits, bake some biscuits for volunteer and veterans.

LEST WE FORGET

CONSUMER NEWS BUY AUSTRALIAN MAGAZINE PAGE 71

ANZAC CARAMEL SLICE

PAGE 72 BUY AUSTRALIAN MAGAZINE

INGREDIENTS

Anzac biscuit base and crumble

150g Fairy margarine, diced

1/3 cup (80ml) golden syrup

1 cup (90g) rolled oats

1 cup (150g) plain flour

1/4 cup (55g) brown sugar

3/4 cup (60g) desiccated coconut

1/4 teaspoon bi-carb soda

METHOD

ANZAC biscuit base and crumble

Caramel filling

100g Fairy margarine, diced

1/2 cup (110g) brown sugar

1 teaspoon vanilla extract

1 x 395g can sweetened condensed milk

Chocolate topping

200g dark chocolate, chopped

1 1/2 tablespoons melted Copha

1. Preheat oven 180°C/160°C (fan-forced) and line a 28cm x 18cm rectangular slice pan with baking paper, making sure to leave a 3cm overhang on each of the longest edges. Line a second baking tray with baking paper.

2. Melt Fairy margarine and golden syrup together in a saucepan over low heat.

3. Combine oats, flour, brown sugar and coconut in a large bowl and mix well.

4. Add bi-carb soda to golden syrup mixture and mix well. Pour immediately into dry ingredients and mix well.

5. Remove ½ cup of the Anzac base mixture and crumble onto a prepared baking tray. Press remaining mixture evenly into the base of the slice pan.

6. Transfer both slice pan and baking tray to oven and bake for 12-15 minutes. Check crumb after 10 minutes and remove if browning too fast. Set aside to cool.

Caramel filling

1. Reduce oven 160°C/140°C (fan-forced)

2. Place Fairy margarine, sugar and vanilla into a saucepan and stir over medium-low heat until melted and well combined. Simmer for 1-2 minutes or until bubbles just appear on the surface.

3. Add condensed milk and stir constantly until mixture thickens and begins to boil. Pour immediately over biscuit base. Tilt pan to spread evenly.

4. Bake for 10-12 minutes. Stand for 20 minutes to cool.

Chocolate topping

1. Place chocolate and Copha into a medium heatproof bowl. Sit bowl over a saucepan of simmering water. Stir over low heat until melted. Pour over slice and spread with a spatula.

2. Break up Anzac crumb and scatter over chocolate. Refrigerate for 1 hour or until set.

TIPS

• Substitute Copha with vegetable oil.

• Make sure chocolate does not come in contact steam or water while melting.

• Melt chocolate and Copha in a microwave safe bowl on HIGH for 30 second bursts. Mix well between heating until melted and smooth.

RECIPE BUY AUSTRALIAN MAGAZINE PAGE 73 SERVES 12 DIFFICULTY EASY PREP 15 MINS PLUS 1.5 HRS CHILL TIME COOK 40 MINS

Get out there with Aussie Sunscreen!

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Proudly Australian made and owned since 1979, Maxiblock is dermatologically tested, fragrance-free, and non-greasy with eco-friendly packaging.

Get the most out of your life outdoors with Maxiblock. maxiblock.com.au

SCAN ME TO LEARN MORE

S ME LIKE IT H T

Did I say Hot, I meant Darn Hot

.

The hottest day in the World for 2024 was recorded in parts of WA with 49.9 degrees recorded at Carnarvon Airport, 49.8 degrees in Gascoyne and 49.3 in Geraldton.WA is no stranger to hot weather, but this was the hottest February day since records began in 1883.

But not the Hottest

Australia’s highest official temperature on record is 50.7 degrees which occurred in Onslow on January 13, 2022, and Oodnadatta on January 2, 1960.

49.9 oC CONSUMER NEWS BUY AUSTRALIAN MAGAZINE PAGE 75

SERIES ON HEALTH TRANSFORMATION

28 Days That Changed My Life is a digital series featuring determined Australians on a quest for profound health and lifestyle changes. Guided by the expertise of dietitian and exercise physiologist Kate Save, each episode unfolds on YouTube, offering an inspiring weekly narrative of health transformations. Witness firsthand the triumphs, challenges, and remarkable shifts in habits as participants strive for better well-being.

If you're ready to see your own results, the opportunity awaits with Be Fit Food’s 28 Day Metabolism Reset.

CONSUMER NEWS PAGE 76 20TH ANNIVERSARY
Click here to watch Click here

Serves: 4

INGREDIENTS

• 400g Chicken breast cubed

• 2 tbsp olive oil

• 2 cloves of garlic, crushed

• 1 punnet cherry tomatoes (approx. 250g)

• 1 ½ cups risoni

• ½ cup tomato paste

• 3 cups Campbell’s Real Stock Chicken Salt Reduced

• 1 tsp dried oregano

• 1 cup basil leaves

• 120g smooth ricotta

OPTIONAL GARNISHES

• extra basil leaves

METHOD

Step 1 Heat oil in large skillet on medium heat. Add chicken and cook on each side for approx. 4 min or until cooked through.

Step 2 Add garlic and cherry tomatoes. Cook on medium-high heat until garlic is translucent and fragrant and tomatoes are slightly blistered.

Step 3 Add risoni, tomato paste, Campbell’s Real Stock Chicken Salt Reduced, herbs and chicken. Mix and bring to a simmer. Simmer on medium to low heat for 9-10 min.

Step 4 When risoni is al dente remove from heat and stir through basil leaves.

Step 5 Serve and garnish with extra basil and dollops of ricotta

Tip Works with Campbell’s Real Stock Chicken Salt Reduced and Vegetable

CHICKEN, TOMATO AND BASIL RISONI
25
5 MIN
MIN
30 MINSLESSOR APPROX. $5PER SERVE* Campbell’s is a registered trade mark of the Campbell Soup Company and is used under licence. Please see disclaimer on back page. Based on actual ingredient portion size used and the average of standard online prices at Major Australian Supermarket Retailers for w.c. 21.01.24. Prices may vary by state or store. For more information on where prices are sourced, please scan the QR code.
FOR MORE EASY RECIPES
SCAN
PAGE 78 MAKE SEE MORE WWW.BUYAUSMAG.COM.AU Subscribe Now COMPETITIONS PRODUCTS NEWS LIFESTYLE RECIPES SUBSCRIBE NOW
PAGE 79
MAKE EVERY DAY AUSTRALIA DAYMAGAZINE

PERFECT WEATHER FOR A PICNIC,

Try our Picnic Fun Enhancement Guide, ensures a hassle free picnic

There is no better way to enjoy your Favorite park with family and friends than with a picnic. Autumn is also a great time of year as its often warm but not too hot, or too cold.

I know a picnic can be a great spontaneous idea, and the thought of having a checklist sounds like hard work, planning, what a momentum killer, but a 10 minute check list helps avoid many picnic “Fun Busters” so rather than a checklist being a drag, lets call it a FUN ENHANCEMENT LIST.

FEATURE PAGE 80

FUN ENHANCEMENT LIST.

1. Large blanket as well as chairs as picnics are made for relaxation and lying around is fantastic. Maybe even a pillow for an afternoon nap.

2. Flies love picnics too, so make sure you have a food cover. Good idea to use straws for open cans as flies and bees can sneak in for a sip- or give open cans a flick or two on the side before drinking.

3. Table cloth if you are planning to use a park table.

4. Paper plates, forget the plastic, a picnic should need no washing up at the end.

5. BYO garbage bag’s, and take home your rubbish if no bin is available.

6. Wet Wipes, or sanitary wipes just in case there are no taps and bring more than you need.

7. BYO Water for washing hands.

8. Fun stuff, before you leave plan some games to play, you may need to make some props before you go. Take binoculars, pens and paper.

9. Charge all phones and devices.

10.

11. Check pet regulations and take the dog lead and food, food and water bowl.

12. Have a basic first aid kit, band aides, a bandage, and pain relief.

13. Bring sturdy tape, it’s a great fit all product.

14. Towel if there is water or unexpected down pour.

15. Repellent, hats, sunscreen, medication.

16. Bucket, yes a bucket. a great versatile tool, fill it with water so the kids can was their hand, go back and forth, another wash, off again, another wash. Wash sandy feet before getting into the car, dog bowl, used for games, carry stuff, its my favourite picnic item.

PAGE 81

Location, Location, Location.

The ideal location for your picnic all depends on if you wish to be alone and peaceful or in the hussle and bussle of a well know picnic hotspot where you will be sharing the location with others.

If it’s a bit of privacy, being surrounded by nature you like, a quick bush walk after lunch then a quick Google search can help you find a great local Natioalal Park or place with space, so even if there are others picnicers you have plenty of your own space.

If it a party vibe or you want to go to a well know place where there may be things to do and see then check out these top rated picnic locations, all with great natural ambiance, walks and plenty to see.

NSW

» The Australian Botanic Garden

» Tench Reserve (Jamison town)

» Centennial Park

» Bradfield Park

» Blacktown Showground (Sydney,)

WA

» Kent Street Weir Park (Wilson,)

» May Drive Parkland (Kings Park)

» John Forest National Park (with Eagle View Walking Trail)

» Karijini National Park

Vic

» Grants Picnic Ground

» Royal Botanic Gardens

» Emerald Lake Park

» Seawinds Garden (Arthurs Seat, VIC)

SA

» Mount Lofty Botanic Garden (Crafers)

» Himiji Garden (City)

» Thorndon Park Reserve (Paradise)

» Wittunga Botanic Garden (Blackwood)

QLD

» Lake Alford (Monkland)

» Hervey Bay Botanic Gardens

» Cormorant Bay Reserve (Lake Wivenhoe,)

» New Farm Park

PAGE 82

TRULY SOMETHING ELSE

New to the specialty cracker section of your supermarket

MILO SPONSORS MINI ROOS

FOOTBALL AUSTRALIA IS DELIGHTED TO JOIN FORCES WITH MILO TO BECOME AN OFFICIAL PARTNER OF MINIROOS.

In 2023, almost 240,000* children participated in MiniRoos, which is Australian football’s official junior football program; a highly popular offering which is fun, inclusive, and family-focused specifically designed for boys and girls of all abilities aged 4 – 12, covering pre-school through to primary school years, currently Australia’s no.1 junior sporting program.

The partnership comes at a time where overall participation in football for 2023 grew by 12% to 1,715,441 participants, with a notable 8% increase.

The popularity has no doubt been driven the success of our Matilda’s who recently captured the hearts of all Australian’s at the recent World Cup.

FA CEO James Johnson said ‘Together with Milo, we will provide a greater opportunity for more girls and boys to participate in football by delivering a positive playing environment for children aged 4 – 12 nationwide. This increased participation in MiniRoos willsupport Aussie kids to become more active, underpin growth in youth and senior football, and lay the platform for the future success of Australia’s national teams.

Nestlé Dairy Business Manager Rebecca Dobbins said, “Milo promotes the idea that the values learned through sports can be applied to life, so we are thrilled to provide access to sports activities through our partnership with Football Australia and MiniRoos.”

CONSUMER NEWS PAGE 84

Australia’s #1 Selling Non-Alc Cocktails. Taste for yourself what all the

fizz is about.

By using premium ingredients and delicate processes, we transform natural extracts and unique flavours into 15 classic cocktails that deliver the unmistakable taste of the drink you love. Not only without the alcohol, but without the sugar or high calories.

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