AUSTRALIAN OWNED AND MADE
DE BORTOLI’S BUTTERY CHARDONNAY
Melts in Your Mouth from First Sip to Last
As the demand for a buttery Chardonnay continues to grow, De Bortoli’s 2024 Buttery Chardonnay offers wine enthusiasts a fresh expression of the beloved style. With its layered complexity and fresh finish, it’s a wine that delivers on flavour and texture, perfect for those who enjoy Chardonnay’s more indulgent side.
PEANUT BUTTER LIKE NEVER BEFORE
Experience peanut butter like never before—light, fluffy, and irresistibly smooth!
Whipped to perfection, the aerated texture gives you a velvety-smooth spread that melts in your mouth while keeping that delicious, nutty flavour you love. Perfect for dipping, spreading or snacking, Bega WHIPPED Peanut Butter is the ultimate treat for every peanut butter lover.
Aussie made
NAUGHT SANGIOVESE GIN
THE ONLY SANGIOVESE GIN IN THE WORLD
Elegance meets innovation.
Infused with Yarra Valley Sangiovese grapes, it reveals a striking ruby hue and a refined, fruitforward palate. As the only Sangiovese gin in the world, it offers a silky balance of fresh citrus, soft spice, and a velvety finish. Exceptional in a sour cocktail or paired with lemon tonic, this gin redefines what premium means in every pour.
LOOK FOR ME!
Riverina are thrilled to announce the launch of our brand-new ready shelf cartons for Riverina Dairy’s 200g Fetta and 180g Haloumi varieties! Our commitment to sustainability and support for Australian products has driven us to design these innovative cartons.
NEW Products
BAROSSA ITALIAN MILD SAUSAGE
Feed your joy with Barossa Fine Foods. Crafted using the finest ingredients and recipes from their 100 years of smallgoods knowhow, find Barossa Fine Foods products in select supermarkets across Australia.
SUPER FOODS
TO FIGHT WINTER BEAT OF COLDS AND FLU
Want to ward off coughs and colds this winter? These super foods pack a powerful immune boosting punch. Build them into your diet and enjoy a sniffle free winter season
Probiotics
Our bodies are full of bacteria, but not all of them are bad. Take probiotics. Live bacteria and yeasts, they help our gut and immune systems function properly. Available in tablet, capsule, and powder forms, they’re also present in probiotic yogurt, miso and tempeh. Get a daily boost by serving probiotic yogurt with warm, stewed fruit like stewed rhubarb.
Vitamin C
Well known for its cold fighting capabilities, Vitamin C helps our immune cells function while protecting them from damage. Not just great for an oncoming cold, it also helps prevent and treat upper respiratory tract infections by reducing levels of histamines. Look for it in fruits including oranges, lemons, limes, kiwis, and strawberries, as well as veggies including broccoli, parsley, sweet potato, tomato and red capsicums. Top tip: Vitamin C in fruits and veggies can be destroyed through transport, cooking and storage. To ensure you don’t let that Vitamin C get away, buy your fruit and veggies as fresh as possible, cook minimally (or blanch), and store in a dark, cool environment.
Cumin
Spices don’t just make your food taste fabulous, they’re good for you too! Research has shown ground cumin is particularly good for immunity. Luckily, it’s easily added to everyday foods like curries, soups, sauces and stews. Throw in lots of veggies and you’ll be a cold fighting force to be reckoned with
Zinc
Prebiotics
The perfect complement to probiotics, prebiotics also feed the good bacteria in your gut. This helps create a healthy environment for immune cells, keeping us cold free all year long. Cereal and bread are great sources of prebiotics, as are artichokes, asparagus, bananas, onions, leek and garlic.
Vitamin A
A powerful infection fighter, Vitamin A helps keep the lining of your digestive tract healthy. Commonly found in orange coloured foods, it’s present in carrots, pumpkin and sweet potato, as well as eggs
Fighting everything from the common cold, to pneumonia and acute respiratory tract infections, zinc is the ultimate winter warrior. You can also get your daily dose in oysters, red meat, poultry, pork, seafood and dairy products. Small amounts are present in beans, nuts, sunflower and pumpkin seeds, whole grains and even cucumber peel.
Red Capsicum
Red Capsicum is said to have twice the Vitamin C of Citrus and a great source of beta carotene which is good for skin and eye health.
Shellfish
Crabs, lobsters, oysters, clams and mussels all contain healthy levels of Zinc which is great for clearing infections. Be careful as too much zinc can actually be counter productive, and pregnant women probably should avoid shellfish
Broccoli and Spinach
Both of these have high levels of Vitamins A,C and E, and are packed with fibre, and can be included in just about any dish. Also great uncooked, the less they are cooked, the more nutrients they retain.
Mushrooms
Known as the great all rounder. Mushrooms are also an important source of B vitamins, for healthy nerve function, folate for cell division and crucial during pregnancy, potassium, an essential electrolytes and selenium, a powerful antioxidant that helps protect against free radical damage
Ginger
If you already have the cold give Ginger a try, its thought Ginger reduces symptoms as it has many anti inflamatory properties and can even help symptoms such as nausea.
Turmeric & Curcumin.
Tumeric, has been known to contain medicinal compounds like Curcumin, which is the main ingredient in Tumeric. Thought to be great to prevent colds and fight colds once you have one.
$10 A WEEK ON AUSSIE MADE
10,000 AUSSIE JOBS.
New research from Roy Morgan reveals 73% of Australians would be willing to buy more Australian-made products to avoid reliance on imports, with seven in ten (72%) willing to pay more for locally-made goods. Commissioned by Australian Made Campaign Ltd (AMCL) in the lead up to the recent Australian Made Week.
The research revealed that 67% intend to purchase more Australianmade products in the next 12 months. Australian Made Chief Executive Ben Lazzaro said recent global economic uncertainty and challenging market conditions have highlighted the importance of supporting Australia’s manufacturers and producers. Roy Morgan CEO Michele Levine said “Cost of living pressures may challenge some people to purchase Australian-made, especially for everyday items. But our research shows if each household spent an extra $10 weekly on Australian-made
products, an additional $5.6 billion would be generated and could create almost 10,000 new jobs,”.
IN OTHER FINDINGS:
• Of those willing to pay more for Australian-made goods, 50% are willing to pay up to 10% more.
• Females are more likely to buy Australian made products compared to males (47% vs 39%).
• Consumers in country areas (48%) are also much more likely to buy Australian-made products.
• 89% of Australians believe more manufacturing should be undertaken in Australia.
• 99% of Australians recognise the green and gold Australian Made logo.
• 93% are confident products displaying the logo are genuinely Australian.
REVIVAL UNDER NEW AUSTRALIAN OWNERSHIP
IN A CELEBRATED MOVE TOWARDS BOLSTERING AUSTRALIAN BUSINESS OWNERSHIP THE ICONIC KING ISLAND DAIRY HAS RETURNED TO LOCAL HANDS.
The dairy, renowned for its premium cheeses, was acquired from Canadian company Saputo by King Island Dairy 2 Pty Ltd, a consortium led by Melbourne-based entrepreneurs Nick Dobromilsky and Graeme Wilson.
This acquisition not only preserves the legacy of the 122-year-old dairy but also safeguards approximately 60 jobs on King Island. The comprehensive deal encompasses the King Island Dairy facility, its esteemed brand, an on-site cheese store, and two local farms housing 2500 cows across 1700 hectares. This ensures a continuous and dedicated milk supply for the dairy’s operations. The new owners have expressed a commitment to revitalizing the brand, with plans to innovate and expand the product range after a period of stagnation. Dobromilsky, bringing his extensive experience in the cheese industry, intends to relocate to King Island to oversee product development and quality enhancements.
The Tasmanian Government has played a pivotal role in facilitating this transition, providing over $10 million in support.
This includes a $2.5 million grant for facility upgrades, as well as stamp duty and payroll tax relief. Additionally, a concessional loan of up to $15 million has been extended to ensure the sustainability and growth of the dairy under its new ownership. Premier Jeremy Rockliff’s commitment to regional businesses and local employment has been instrumental in securing this outcome.
King Island Dairy's product lineup boasts a variety of award-winning cheeses that have delighted consumers both locally and internationally. Among their TOP-SELLING PRODUCTS ARE:
BRIE: A soft white cheese known for its creamy texture and rich flavour.
CAMEMBERT: Another soft cheese offering a delicate and smooth taste.
ROARING FORTIES BLUE: An awardwinning blue cheese celebrated for its robust flavour and creamy consistency.
TRIPLE CREAM: An indulgent cheese with an extra creamy profile.
CHEDDAR VARIETIES: Including both traditional and flavoured options that cater to diverse palates.
The return of King Island Dairy to Australian ownership marks a positive chapter in the nation's business landscape, reflecting a broader trend of local enterprises reclaiming iconic brands. This transition not only preserves a cherished part of Tasmania's heritage but also promises innovation and growth, ensuring that King Island Dairy continues to be a cornerstone of Australia's dairy industry.
These transitions highlight a broader trend of Australian enterprises reclaiming iconic brands, reflecting a renewed emphasis on local ownership and control within the nation’s business landscape.
R.M. WILLIAMS
Australian mining magnate Andrew ‘Twiggy’ Forrest bought the iconic bootmaker, restoring it to local ownership.
2013 2020 2017 2020
VEGEMITE
DAILY JUICE
2020
DAIRY FARMERS
Also part of Bega Cheese’s 2020 acquisition, this brand returned to Australian ownership through the same transaction.
ROSELLA
Bega Cheese acquired Vegemite from Mondelez International, bringing the iconic spread back under Australian ownership.
After entering administration under foreign ownership, the iconic sauce brand was purchased by Australian family-owned company Sabrands in 2013.
SOME MAJOR FOREIGN OWNED BRANDS
• Uncle Tobys
• Golden Circle:
• Carlton United Breweries.
• Peters Ice Cream:
• Mambo surfwear brand
• Victa Lawn Mowers
• Bushells tea
• Four'N Twenty Pies:
• Speedo
• Patties Foods
Bega Cheese purchased this brand in 2020, along with other assets, in a $534 million deal, returning it to Australian hands.
2012
DARRELL LEA
After going into administration under foreign ownership, the confectionery brand was purchased by the Australian Quinn family in 2012.
• Arnott’s: In 2019, KKR, a global investment firm,acquired Arnott’s from Campbell Soup Company.
The AI Trolley is currently being trialled here in Australia. The AI powered Smart Trolley aim to enhance the shopping experience by integrating advanced technology directly for your use while shopping.
HOW THE AI-POWERED TROLLEYS OPERATE
LOYALTY PROGRAM INTEGRATION:
Shoppers can access personalized offers and instantly view in-store specials on the trolley’s digital screen, by scanning their Flybuys card or Coles app.
REAL-TIME SCANNING AND WEIGHING:
As customers place items into the trolley, built-in sensors and an in-cart scale automatically identify and weigh products, eliminating the need for manual barcode scanning.
INTEGRATED PAYMENT SYSTEM:
Once shopping is complete, customers can pay directly via the trolley’s payment terminal, bypassing traditional checkout lines for a more efficient experience.
DIGITAL DISPLAY:
An interactive screen provides real-time updates on selected items, allowing shoppers to monitor their spending and view in-store promotions.
$10 A WEEK ON AUSSIE MADE
10,000 AUSSIE JOBS.
New research from Roy Morgan reveals 73% of Australians would be willing to buy more Australian-made products to avoid reliance on imports, with seven in ten (72%) willing to pay more for locally-made goods. Commissioned by Australian Made Campaign Ltd (AMCL) in the lead up to the recent Australian Made Week.
The research revealed that 67% intend to purchase more Australianmade products in the next 12 months. Australian Made Chief Executive Ben Lazzaro said recent global economic uncertainty and challenging market conditions have highlighted the importance of supporting Australia’s manufacturers and producers. Roy Morgan CEO Michele Levine said “Cost of living pressures may challenge some people to purchase Australian-made, especially for everyday items. But our research shows if each household spent an extra $10 weekly on Australian-made
products, an additional $5.6 billion would be generated and could create almost 10,000 new jobs,”.
IN OTHER FINDINGS:
• Of those willing to pay more for Australian-made goods, 50% are willing to pay up to 10% more.
• Females are more likely to buy Australian made products compared to males (47% vs 39%).
• Consumers in country areas (48%) are also much more likely to buy Australian-made products.
• 89% of Australians believe more manufacturing should be undertaken in Australia.
• 99% of Australians recognise the green and gold Australian Made logo.
• 93% are confident products displaying the logo are genuinely Australian.
Interesting
DID YOU KNOW
THAT SOME OF OUR FAVOURITE WINTER VEGETABLES ARE MAN MADE?
Well, it is true, you will not find Broccoli or cauliflower growing in the wild anywhere. Broccoli and Cauliflower were first grown long ago after growers realised they could get creative and develop new vegetables through “selective breeding.” I won’t go into all the technical breeding details, although it is interesting how they were able to identify what characteristics like seed type, leaf size and bud density could be manipulated to deliver a totally new vegetable.
Broccoli, cauliflower, cabbage, kale, and brussels sprouts are all man-made, variation from wild mustard, also known as wild cabbage. They are now the most popular veggies in the cruciferous family.
These days, most if not all any of the fruits and vegetables on our supermarket shelves have gone through various modifications over time. A lot of current day vegetables don’t look how they used to in the early days, apparently early day tomato’s only grew as big as a cherry, carrots were initially purple, corn only had a few kernels and had very little nutritional value.
Many think this interference is just not right, but the growers will tell you that before humans were modifying fruits and vegetables the bee’s and other insects were doing all the modifications with cross pollination, so the current growers are just continuing with a nature based trend.
A MORE RECENT VARIETY IS BROCCOLINI WHICH IS A HYBRID BETWEEN BROCCOLI AND CHINESE BROCCOLI.
ON NEXT PAGE.
BROCCOFLOWER
Broccoli And Cauliflower.
PLUERRY
Plum and Cherry.
PEACHARINE
Peach and Nectarine.
PEACOTUM
Peach, Apricot and Plum.
PLUOT
Plum merged with an Apricot.
MANDARINQUAT
Mandarine and Kumquat.
CELTUCE
Celery and Lettuce.
Yes, all the above does exist, along with dozens of other hybrids. Can’t wait to see what we are eating in 20 years.
LET’S TURN FOOD WASTE AROUND TOGETHER
1. PACK IT. STACK IT. CHILL IT.
Store your food right to make it last longer. A few small changes—like keeping milk at the back of the fridge or spuds in the dark - go a long way.
2. FLEXI MEAL PLANNING
Planning meals helps you waste less - but keep it flexible. Leave space in your week for leftovers, cravings or last-minute takeaway.
3. JOIN THE LEFTOVERS REVOLUTION
Leftovers can be magic. Reinvent last night’s curry or pasta for a quick lunch, or give it a twist and turn it into something new.
Every year, the average Aussie household throws away 2.5 million tonnes of food – that's roughly 7.7 million meals every single day (over $2,500 per household each year).
That’s fresh fruit, veggies, leftovers, bread and pantry staples —straight in the bin. It’s a waste of money, effort, and precious resources.
But the good news? We can turn this around - starting in our own kitchens.
The Great Unwaste is a nationwide movement Australians waste less and save more - money, time, and the planet. With just a few simple behaviour shifts, anyone can make a big difference.
Mandy Hall, Campaign Director at End Food Waste Australia, says food waste isn’t intentional - but it’s more common than we realise.
4. FIRST IN. FIRST OUT.
Use older food first and rotate new groceries to the back. A sad carrot won’t improve with age—use it while you can.
5. STICK TO YOUR LIST
Write a list and stick to it. It saves time, cuts down impulse buys, and helps you only bring home what you need.
6. COOK JUST RIGHT
By checking how many people are eating, how hungry they are and recommended serving sizes, there are easy ways to prepare just the right amount.
7. SAVE ROOM FOR SECONDS
Serve smaller portions to start. If you’re still hungry, go back for seconds. If not, save it for tomorrow.
YOU CAN HELP UNWASTE AUSTRALIA
The Great Unwaste is encouraging Australians to take control of their food waste. Whether you’re a batch-cooking pro or just learning how to store your herbs, there’s a place for you in this movement.
Join The Great Unwaste today and help stop good food from going to waste. Because small changes add up to something big.
SPICED CHICKEN FILO PARCELS
EASY CHICKEN LASAGNA
ITALIAN MILD SAUSAGE LASAGNE
AIR FRYER PARMESAN CORN RIBS
CRISPY GINGER & GARLIC SNAPPER
SPAGHETTI BOLOGNESE
CARAMEL AND BISCOFF CHEESECAKE
ROAST BROCCOLINI® & VEGETABLE SALAD
KANZI® APPLE, WHIPPED RICOTTA & CARAMELISED ONION FLATBREADS
CHUNKY VEGETABLE BAKE
INGREDIENTS
1kg mixed vegetables (Any combination: potatoes, pumpkin, carrot, sweet potato, cauliflower, broccoli, zucchini, peppers)
2 tbsp butter
1 onion, finely chopped
2 cloves garlic, crushed
600ml Bulla Cooking Cream
1 tbsp chicken stock powder
1 bunch fresh chives, chopped
1 cup matured cheese, grated
½ bunch fresh parsley, finely chopped
100g butter
4 cups fresh coarse bread crumbs
METHOD
1. Preheat oven to 180c. Peel and cut chosen vegetables into chunky bite sized pieces. Place vegetables into a large casserole dish.
2. Melt butter in a large saucepan over a medium heat and sauté the onion and garlic 2 minutes.
3. Stir in the Bulla Cooking cream, stock powder, chives, cheese and parsley, cooking stirring continuously until mixture begins to boil, reduce heat and simmer 2 minutes.
4. Pour the sauce over the vegetables. Cover with foil and bake in the preheated oven at 180c for 40 minutes.
5. Melt butter in a large frying pan and add breadcrumbs, toast gently until crumbs are golden.
6. Mix the cooled crumbs with the grated cheese and sprinkle the mix over the vegetables.
7. Bake uncovered in the oven for a further 20 minutes.
CINNAMON SPICED CHICKEN FILO PARCELS WITH JALAPENO AIOLI & MIXED LEAF SALAD
INGREDIENTS
500g Lilydale Free Range Chicken Mince
1 tablespoon olive oil
2 cloves garlic, crushed
1 small red onion, finely diced
1 small carrot, peeled, finely diced
1 ½ tablespoons cinnamon
¼ cup pinenuts, toasted
⅓ cup parsley leaves, finely chopped
10 sheets fresh filo pastry
Olive oil spray
1 teaspoon poppyseeds
Jalapeno aioli
1 ½ tablespoons pickled jalapenos, finely diced ⅓ cup whole egg mayonnaise
1 teaspoon honey
1 tablespoon lemon juice
METHOD
1. Preheat oven to 200°C (180°C fan forced). Line a baking tray with baking paper.
2. Heat olive oil in a large non-stick frying pan over medium-high heat. Add one garlic clove, onion and carrot and cook for 2–3 minutes or until soft. Add the cinnamon and cook for 30 seconds or until fragrant. Add the mince and cook for 5 minutes or until meat is browned. Remove from heat and stir through pinenuts and parsley. Season with salt and pepper. Set aside to cool.
3. To make the jalapeno aioli, combine the remaining garlic, jalapenos, mayonnaise, honey and lemon juice in a small bowl. Season with salt and pepper.
4. To make the filo parcels, place 1 sheet of the filo on workbench. Lightly spray with oil. Top with another filo sheet and lightly spray with oil. Repeat using 3 more filo sheets. Cut sheets in half and spoon ¼ of the chicken mixture along 1 long edge of pastry, leaving 5cm at each end. Fold the ends in and roll up the filo to enclose the filling. Repeat the process with the remaining sheets of filo. Place filo parcels, seam-side down, on prepared tray.
5. Lightly spray the filo tops with olive oil and sprinkle with poppy seeds. Bake for 20–25 minutes or until golden and crisp. Serve with jalapeno aioli and mixed leaf salad.
TASTE THE HEART
OF COONAWARRA WITH KOONARA WINES
Raise your glass to the Dru & Nicole Reschke, the passionate founders of Koonara Wines, where exceptional wines meet a deep commitment to sustainability. Proudly Certified Organic in their Coonawarra vineyards, Koonara crafts vegan-friendly, low-sulphur wines that reflect the cool-climate charm of the region. From crisp whites to bold reds, each small-batch wine showcases the family’s dedication to quality and their mission to leave the land better for future generations.
Discover the eco-friendly practices and unforgettable flavours that make Koonara Wines truly special.
ROAST BROCCOLINI® & VEGETABLE SALAD
INGREDIENTS
1 bunch Broccolini®, halved crossways
6 Minicaps® baby capsicums, halved
200g Sweet Solonato™ tomatoes
1 large (475g) sweet potato, peeled, cut into 5cm pieces
600g (about 1/2 large) cauliflower, sliced
2 tbs olive oil
2 tsp each ground cumin & coriander
1 cup flat leaf parsley leaves
Dressing
4 tbs extra
virgin olive oil
1 lemon, juiced
1 tsp dijon mustard
1 tsp caster sugar
2 tbs roasted cashews
METHOD
1. Preheat the oven to 220°C. Grease a large roasting pan. Arrange the sweet potato and cauliflower in the roasting pan. Combine the oil and spices together. Spoon half over the vegetables in the roasting pan. Season, roast for 25 minutes until tender.
2. Remove the pan from the oven. Add the Broccolini® and Minicaps® to the pan. Spoon the remaining spice mixture over all the vegetables. Toss to combine. Return to the oven and roast for a further 15 minutes. Add the tomatoes and roast for 5 minutes until the vegetables are golden and tender.
3. Meanwhile for the dressing, combine all the ingredients with ¼ cup of the parsley leaves in a food processor. Process until well combined. Season.
4. Add the remaining parsley leaves to the warm salad. Toss gently to combine. Spoon over the dressing and serve.
ITALIAN MILD SAUSAGE LASAGNE
INGREDIENTS
Meat sauce
1 brown onion, chopped
4 tbsp olive oil
2 tbsp tomato paste
1 carrot, peeled and diced into small pieces
4 cloves garlic, peeled and chopped
1 tbsp fresh thyme leaves
1 x 480g pack of Barossa Fine Foods Italian Mild Sausages, casings removed and finely chopped
100ml red wine
2 x 400g cans of chopped tomatoes
Sea salt and cracked black pepper, to season
METHOD
Make the meat sauce
1. In a large, heavy-based pot, heat the oil over medium-low heat. Add the onion and cook for 5 minutes until softened and lightly golden.
2. Add the carrot, thyme and garlic, and cook for another 5 minutes.
3. Add the sausage meat and sauté for 4-5 minutes or until browned.
4. Stir in the tomato paste and cook for 2 minutes. Deglaze with the red wine and cook until reduced by half.
5. Add the canned tomatoes, season to taste, cover with a lid and reduce the heat to low. Cook for 15-20 minutes, stirring every 5 minutes to prevent sticking to base.
Make the Béchamel
1. In a medium saucepan over medium heat, melt the butter. Add the flour and stir continuously for 3-4 minutes to form a roux.
2. Remove from heat and slowly whisk in the milk until smooth. Return to low heat, add the bay leaves and whisk continuously for 8-10 minutes until thick.
3. Remove from heat, quickly whisk in the Parmesan and season to taste.
Béchamel sauce
400ml full-fat milk (plus more as needed)
1 tsp sea salt
2 fresh bay leaves
40g unsalted butter
40g plain flour
3 tbsp freshly grated Parmesan
Assembly
4 fresh lasagne sheets
1 ball mozzarella
40g freshly grated Parmesan
Assemble the lasagne
1. Spread a couple of ladlefuls of the meat sauce over the base of a 15cm x 30cm x 8cm ovenproof lasagne dish, ensuring there is more liquid than meat. Cover with a layer of lasagne sheets.
2. Spread a third of the béchamel over the lasagna sheet, then top with a third of the remaining meat sauce. Repeat the layering twice more, finishing with a final layer of lasagna sheet.
3. Spread the remaining meat sauce on top.
Bake the Lasagne
1. Preheat a fan-forced oven to 180°C.
2. Finely chop or shred the mozzarella and sprinkle it evenly over the top, followed by an even layer of Parmesan.
3. Cover with foil and bake for 40-50 minutes.
4. Remove the foil (scrape off any cheese stuck to it and return it to the top of the lasagne) and bake for a further 30 minutes until golden brown.
5. Let the lasagne stand for 20-30 minutes before serving.
CELEBRATION CARAMEL AND BISCOFF CHEESECAKE
INGREDIENTS
125g Fairy margarine, melted
250g Malt ‘O’ Milk biscuits
FILLING
3 tsp powdered gelatine
500g cream cheese, room temperature, chopped
½ cup Biscoff spread
1/3 cup caster sugar
300ml thickened cream
DECORATE
½ cup Biscoff spread
300ml thickened cream
METHOD
BASE
1. Invert the base of a 23cm round springform pan. Grease and line base and sides with baking paper.
2. Place biscuits in a food processor and process until fine crumbs form. Add melted Fairy and process until combined. Press into the base of prepared pan. Use the back of a spoon or flat based glass to smooth the surface. Refrigerate.
FILLING
1. Sprinkle gelatine over ¼ cup warm water in a small heatproof jug. Stir to combine. Microwave on high for 10 seconds or until dissolved. Cool slightly.
2. Place cream cheese, Biscoff spread and sugar in the bowl of an electric mixer and beat until smooth. Add cooled gelatine mixture and beat until combined.
3. Whip cream until soft peaks form. Add whipped cream to bowl and fold in until combined evenly. Spoon over biscuit base and smooth surface. Cover. Refrigerate overnight until firm.
DECORATE
4. Melt Biscoff in a microwave safe bowl on high for 20-30 seconds or until runny enough to drizzle.
5. Remove cheesecake from springform pan and discard paper. Place cheesecake on a serving plate. Smooth the sides with a warm wet metal offset spatula. Drizzle Biscoff over the top of cheesecake.
6. Whip cream until firm peaks form. Place cream into a piping bag fitted with a 1cm plain piping tube. Pipe two rows of cream buttons around the edge of cheesecake. SERVES 10 PREP 40 MINS
RECIPE TIP
• Store any leftover cheesecake in the fridge, covered with plastic wrap for 4 days.
EASY CHICKEN LASAGNA
Indulge in the simplicity of our Quick & Easy 4-Ingredient Chicken Lasagna Recipe, featuring the rich flavours of Campbell’s condensed cream of chicken soup, tender chicken mince, and vibrant baby spinach. This effortless dish combines convenience with taste, offering a satisfying meal that’s perfect for busy nights. With just four ingredients, it’s a hassle-free way to enjoy the comforting flavours of lasagna without sacrificing time or flavour.
INGREDIENTS
1 tbsp oil
750gm chicken mince
1 can Campbells
Condensed Cream of Chicken soup
2 cups baby spinach leaves
6-8 lasagna sheets
METHOD
1. Pre heat oven to 180°C fan forced. Heat oil in a large frypan, add chicken mince and cook for 5 mins, add Campbells Cream of Chicken condensed soup and 1/2 cup water bring to the boil stir through spinach until starting to soften. Remove from heat.
2. Place 1 cup of chicken sauce over base of dish of a 2.5 litre ovenproof dish. Top with 3-4 lasagna sheets (depends on how wide your pasta is) top with more sauce, another layer of pasta and top with remaining sauce.
3. Cover with foil and bake for 15 minutes, remove foil and cook for a further 15 minutes.
4. Serve with salad or steamed vegetables.
A variety of store-bought flatbreads can be used, including pizza bases, pita, Turkish bread or naan! Wraps and tortillas are not recommended as they are generally too thin to hold the toppings.
2 Caramelised onions can be found in the pickles and condiments section of most major supermarkets and specialty food stores. They can also be made by slowly cooking with olive oil and a pinch of salt over low-medium heat for 50-60+ minutes or until soft and deeply golden brown. Just be sure to stir every few minutes to prevent onions from burning.
KANZI®
APPLE, WHIPPED
RICOTTA
& CARAMELISED ONION
FLATBREADS
INGREDIENTS
Whipped Ricotta Base
1 cup (240 g) smooth ricotta cheese
60 g chèvre (goat cheese), softened
1 tbsp fresh thyme leaves, plus extra for garnish
Salt and pepper, to taste
Flatbread Assembly
2 store-bought flatbreads1
2 tbsp caramelised onions2
1 medium KANZI® apple, thinly sliced into half-moons approximately 5 mm thick
1 handful of fresh baby rocket
1 tbsp olive oil
METHOD
MAKES 2
1. In a medium bowl, whip to combine the ricotta cheese, chèvre and fresh thyme leaves, until smooth and creamy. Season with salt and pepper to taste. Set aside.
2. Warm flatbreads as per package instructions.
3. Spread the whipped ricotta and chèvre mixture over the flatbreads. Arrange the caramelised onions and KANZI® apple slices on top, distributing them evenly.
4. Right before serving, scatter the baby rocket over the top of the flatbreads, drizzle with olive oil and season generously with flaky salt and cracked black pepper.
5. Slice the flatbreads into wedges or squares and serve immediately.
RECIPE TIP
• Our growers pick each apple by hand and take care when packing, so only premium, first-class fruit is sold as KANZI®.
BAKE BLUEBERRY CHEESECAKE
This impressive no bake cheesecake with its vibrant layers and incredible flavour, it elevates the humble cheesecake to an entirely new level and is well worth the effort!
INGREDIENTS
Base
150g plain sweet biscuits, such as Marie biscuits
1 ½ teaspoons ground cinnamon
1 teaspoon ground ginger
100g unsalted butter, melted
Filling
2 punnets (250g) Driscoll's blueberries
1 tablespoon freshly squeezed lemon juice
½ cup (110g), plus 2 tablespoons caster sugar
¼ cup (60ml) cold water
3 teaspoons powdered gelatine
500g cream cheese, at room temperature, coarsely chopped
1 teaspoon vanilla extract
250g mascarpone
300ml pure cream, whipped to soft peaks
Blueberry sauce
2 tablespoons caster sugar
2 tablespoons, plus 2 teaspoons cold water
1 tablespoon freshly squeezed lemon juice
2 punnets (250g) blueberries 1 teaspoon arrowroot
METHOD
1. Grease a 20cm round spring form pan with oil and line with baking paper.
2. To prepare the base, place the biscuits, cinnamon and ginger in a food processor and blend until finely ground. Add the butter and process to combine. Tip into prepared pan and using the back of a spoon press into the base to make an even layer. Refrigerate for 15 minutes, or until firm.
3. To prepare the filling, place the blueberries, lemon juice and 2 tablespoons of the sugar in a medium saucepan. Set over low heat, stirring occasionally, until sugar dissolves. Increase heat to medium and simmer for 5 minutes, or until juice reduces to a thick syrup. Using a stick blender, puree the blueberries. Transfer into a small bowl and set aside to cool.
4. Place the water in a small saucepan. Sprinkle the gelatine in an even layer over the surface. Set aside for 10 minutes, to soften.
5. Meanwhile, using an electric mixer beat the cream cheese, remaining sugar and vanilla together until smooth. Add the mascarpone and beat to combine.
6. Gently heat the softened gelatine, until dissolved.
7. Add 1 large spoonful of the cream cheese mixture to the gelatine and stir to combine. Add gelatine cream to the remaining cream cheese mixture and beat to combine.
8. Add 1 large spoonful of whipped cream to the cheese mixture and stir to combine. Fold in the remaining cream. Transfer onethird of the mixture into a small bowl and set aside.
9. Add the blueberry puree to remaining mixture. Stir well to combine. Pour into the prepared base. Spread to make an even surface. Cover and freeze for 10 minutes, or until set slightly.
10. Dot the reserved plain cream cheese mixture over the blueberry filling. Spread to make a smooth even surface. Refrigerate.
11. To prepare the blueberry sauce, place the sugar, 2 tablespoons of the water and lemon juice in a small saucepan. Simmer over low-medium heat for 2 minutes, or until sugar dissolves. Add the blueberries and simmer for 2 minutes, or until some of the berries begin to burst. Blend the arrowroot with the remaining water in a small bowl. Stirring continuously, gradually pour arrowroot into the hot blueberries. Cook for 30 seconds, or until sauce thickens. Transfer into a small bowl and set aside to cool completely.
12. Once cooled, pour the blueberry sauce over the cheesecake, spreading to cover the entire surface. Refrigerate for at least 4 hours, or overnight. To serve, slice with a hot knife. Alternatively, for a quicker option try a plain blueberry cheesecake; simply add the blueberry puree to all of the cream cheese mixture. Pour into the base and set in the refrigerator. Serve plain or top with blueberry sauce, if desired.
Since 1895, Norco has been a proud part of Australia’s rural heartland. Founded in the rich dairy country of Northern New South Wales, Norco began as the North Coast Fresh Food & Cold Storage Co-operative Co Ltd, when a group of determined farmers came together to take control of their future. Their goal was simple: to build a sustainable, farmer-led business that supported local communities and ensured a fair return for their hard work. The knowledge that - they are stronger together and the spirit of collaboration still drives Norco today. Now 130 years later, Norco is one of Australia’s last remaining 100% farmer-owned dairy co-operatives. It is not a corporation run by distant shareholders, but a community of producers made up of over 180 farming families who live and work across Northern NSW and South East Queensland. These farmers are the backbone of the business - many of them third generation or more, committed to preserving their family legacy and keeping their farms and rural communities thriving. Despite the challenges of the dairy industry, Norco’s members remain deeply connected to their land and their livestock. Their dedication is visible in every product from award winning fresh white and flavoured milk to butter, cream, custard, cheese, and ice cream.
YOU CAN FIND MORE OF NORCO’S HISTORY ON THEIR HISTORY PAGE
https://www.norco.com.au/historical-events.php
The co-operative model ensures that profits stay in Australia, reinvested into Norco farms, with local businesses, and within their regional communities.
Norco’s history is one of innovation and resilience. From its first butter factory in Byron Bay, to producing bacon and ham for nearly 80 years, the co-operative has constantly evolved. It was among the first to manufacture powdered milk, bottle fresh milk, and introduce ice cream to the local market. Over time, the focus shifted from more broad dairy and meat processing to honing in on dairy excellence, and Norco’s reputation for quality grew across the country.
Headquartered in Lismore since 1962, Norco is more than just a dairyfoods business. It also operates a successful agribusiness division, supporting farmers with stock feed, rural supplies, and equipment. This commitment to supporting the entire farming lifecycle has made Norco a pillar of strength in regional Australia.
Fast-forward to 2025 and Norco continues to grow while staying true to its roots. Every litre of milk sold supports Australian farmers, Australian jobs, and Australian communities. It’s a legacy built on hard work, integrity, and local pride, and it’s one that continues to strengthen the nation, one drop at a time.
HEALTHY LIVING
Avoiding Microplastics in the Kitchen
MICROPLASTICS ARE TINY FRAGMENTS OF PLASTIC LESS THAN 5MM IN SIZE THAT ARE FOUND IN MANY OF THE EVERYDAY ITEMS WE USE.
Recently, research has shown that microplastics can be found in unexpected places like the human brain, breast milk and even throughout the testicles and semen. While scientists are still collecting information on how this occurs, the particles have been linked to health problems such as cancer and reproductive system issues.
KITCHENS ARE AREA WHERE PLASTICS OFTEN LURK.
Here are some simple swaps to reduce your exposure to microplastics in the kitchen:
SWITCH TO LOOSE-LEAF TEA:
Instant tea bags often contain a type of plastic that can break down in our beverage.
CHOOSE WOODEN CUTTING BOARDS:
Plastic cutting boards can shed microplastics.
REPLACE PLASTIC WRAPS WITH BEESWAX WRAPS:
Beeswax wraps are a reusable and eco-friendly alternative to cling film, helping to reduce plastic waste in your kitchen.
GLASS CONTAINERS OVER PLASTIC.
USE WOODEN OR SILICONE UTENSILS:
Plastic spatulas and kitchen tools break down over time.
SWITCH TO NATURAL SPONGES:
Conventional sponges are made from synthetic materials like polyester and plastic.
AVOID FREEZING IN PLASTIC CONTAINERS:
Freezing food in plastic containers can cause the plastic to become brittle, releasing microplastics into your food. Try using glass or metal containers for freezing and switch to metal ice cube trays instead of plastic ones.
CHOOSE STAINLESS STEEL FOR KIDS’ DISHES:
Many kids’ plates, cups, and utensils are made from plastic. When possible, choose stainless steel or non-plastic alternatives to reduce their exposure to microplastics.
BUY IN BULK:
Purchasing products in bulk helps to reduce single-use plastic packaging.
This content was originally published by PLANET ARK. You can find more tips to reduce microplastics in this PLANET ARK ARTICLE, or sign up to the Planet Ark newsletters for more environmental advice.”
