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Make every day Australia Day

ISSUE 36 | DEC 2019

Merry Christmas

HOW TO MAKE GINGERBREAD - pg 54

CHRISTMAS HAM GLAZE - pg 42

SPREAD THE LOVE WITH AUSTRALIAN CHERRIES - pg 18

CHRISTMAS STOCKING FILLERS - pg 30


ONLY THE

Finest Berries Berries are one of life’s greatest simple pleasures. Driscoll’s berries are fresh, beautiful and delicious. Share the berry joy this festive season!

Grown with love Using natural breeding methods, we study thousands of berry varieties to find the ones with the most flavour. After giving our berry seedlings plenty of TLC in the nursery they are carefully delivered to our growers to be planted in perfect soils or substrate. During harvest, each berry is hand-picked and packed every morning, inspected for quality and chilled to perfection. Of course, we’re not perfect, but our commitment to quality is 100% genuine to supply fresh berries all year round!


Mixed Berry Punch

HANDY HINT

For a non-alcoholic version, replace Cointreau with orange juice, and rum with pineapple or apple juice!

INGREDIENTS 1.25 lt dry ginger ale, chilled 2 cups (500 ml) freshly squeezed or bottled ruby grapefruit juice, chilled 1 cup (250 ml) white rum ½ cup (125 ml) Cointreau 1 lime, juiced 250g punnet Driscoll’s strawberries, hulled & sliced 125g punnet Driscoll’s blueberries 125g punnet Driscoll’s raspberries Large handful mint leaves, coarsely chopped Crushed ice, to serve METHOD To make the spiced raspberry syrup, place all of the ingredients in a small saucepan and bring to the simmer over low heat. Simmer for 5 minutes until sugar is dissolved and raspberries are pulpy. Set aside to cool and infuse. Once cooled, strain syrup through a fine mesh-sieve. Combine the syrup, dry ginger ale, ruby grapefruit juice, rum and Cointreau in a punch bowl and stir to combine. Taste. Add a little more alcohol if you prefer your punch to have more kick. Add the berries and mint. Cover and refrigerate for 1 hour, to allow the flavours to develop. Add ice to serve.


OUR CRUNCHIEST, MUNCHIEST, MOST-LOVED MUESLI Has Had a makeover, but it’s still tHe same, beloved recipe!


CONTENTS ISTMAS CHERRY CHR VE SPREAD THETLO S A M THIS CHRIS ALIAN R WITH AUST S CHERRIE

What’s inside your Summer edition? 7 NEW PRODUCTS 18 AUSTRALIAN CHERRIES 23 SLIP, SLOP, SLAP, SEEK AND SLIDE WITH FREE SUNSMART APP

more info pg 18

27 EMERGING DAIRY TRENDS 30 XMAS STOCKING FILLERS 33 WINE PAIRING MADE EASY 36 MANGO LOVERS REJOICE

SLIP, SLOP, SLAP, SEEK AND SLIDE WITH THE FREE SUNSMART APP

41 RECIPES 67 AUSSIE PETS 71 GARDENING

more info pg 23

XMAS STOCKING FILLERS

Buy Australian eMagazine promotes Australian Made products. The products showcased may be produced by business’ that produce Australian Made products but may not be Australian Owned. The products showcased can sometimes include a percentage of imported product.

more info pg 30

MANGO LOVERS REJOICE!

Buy Australia has been a leading voice for the promotion of Australian Made brands for over 15 years. If you are keen to be part of this publication, please contact us on: Editorial enquiries 03 9853 7665 Advertising enquiries 03 8794 9797 Disclaimer Buy Australian Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every ˆ is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes. This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Editor. © Copyright 2010.

more info pg 36

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WHAT ’S N EW O N YO U R S U P E R M ARK E T SHELF ?

Pr

New from Oil Garden Oil Garden’s NEW natural Personal shower care range is now available. With 97% natural ingredients and powered by pure essential oils, the range is vegan friendly and Australian made and owned. The green bottles are made from 100% recycled plastic and are recyclable. The full range of Oil Gardens products is available www.oilgarden.com.au

BODY WASH & HAND WASH FOCUS AND CLARITY Need a little help focusing? This body wash includes Lemon, Juniper Berry and Sweet Fennel pure essential oils to stimulate the mind and restore mental clarity.

BODY WASH & HAND WASH ENERGISE AND REJUVINATE Need an energy boost. This wash includes Lime, Lemon, Cedar Wood and Bergamot pure essential oils to invigorate and vitalise.

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Smith’s chips Smith’s chips is bringing the great taste of a summer BBQ to Australia’s favourite chips. The new flavours, Grilled Chicken with Lime & Chilli and Grilled Pepper Steak, will be a great addition to summer celebrations. Smith’s you know you love ‘em!

Chillin’ in the freezer We love a good collabortion, Cadbury and Peters have combined to bring us the picnic icecream. Loaded with taste and packed with a delicious combination of peanuts, wafer and caramel, surrounded by CADBURY® milk chocolate.

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You can't have a gaytime on your own Can Icecream’s get any better than this? The Golden Gaytime, Violet Crumble version. A chocolate honeycomb centre surrounded by the traditional Gaytime crumbed outer layer.

Proudly Auss owned for ov

Copha

www.copha.com.au

Fairy Baking Australia

www.fairybaking.com.au

www.


Coles Crackling Ham Roast Australian Sow Stall Free Leg ham, ready to roast and crackle

sie made and ver 60 years.

Tablelands Spreads

.tablelandsspreads.com.au

Peerless Foodservice

www.peerlessfoods.com.au


CONSUMER NEWS

XXXX GOLD AND CRICKET GO HAND-IN-HAND! THE ASHES ARE HOME AND THE SUMMER OF CRICKET IS HERE – AND WITH THE RELEASE OF A LIMITED EDITION XXXX GOLD CAN, QUEENSLAND’S ICONIC BREWERY IS CALLING FOR AUSTRALIANS TO GRAB SUMMER WITH BOTH HANDS. The XXXX GOLD Classic Cricket Can, which will be available nationally from October onwards, sees the long-awaited return of the brand’s famous mascot, Mr Fourex. In a nod to the brewery’s 141year heritage, the much-loved patron will feature on cans across the country, hand-in-hand with the Australian summer. To celebrate XXXX’s long-standing partnership with Australian cricket, Mr Fourex will don the cricket whites on the limited-edition packaging, which includes six different cricketing poses. Mr Fourex, who is especially recognisable in Queensland, has been used in XXXX advertising since the launch of XXXX BITTER in 1924. This summer will mark the first ever Mr Fourex-themed can and, his first appearance on various mediums throughout the cricket season. XXXX Brand Director Amy Darvill said the team had drawn inspiration from the golden age of cricket for the summer campaign. PAG E 1 2

“We’ve always wanted to do a Mr Fourex can and it just felt like the perfect fit for this retro campaign,” Darvill said. “Cricket is a great Australian sporting pastime, and with XXXX celebrating its success as the Official Beer Partner of Cricket Australia, we want to reminisce on the history and golden moments of Aussie cricket. “XXXX Gold was, is, and always will be the beer for the Aussie summer, and XXXX Gold and cricket just go hand-in-hand!” Cricket Australia Interim Executive General Manager, Broadcasting & Commercial Antonia Beggs said today marked an exciting day of the partnership. “Cricket is synonymous with summer, and this initiative by XXXX really showcases that. “Entering our third year of partnership, it’s fantastic to see such an integrated approach to the summer of cricket which promises to be massive.


NoEduW cts Pr

Wagon Wheels and Caramel Crowns Flavoured Milks have arrived! Iconic Aussie brands Dairy Farmers and Arnott’s have joined forces again to bring Wagon Wheels and Caramel Crowns flavoured milks to fridges nationwide. This launch follows the popular release of Iced Vovo and Mint Slice flavoured milks that sent Aussies taste buds into a spin earlier this year. The delicious duo will be available at select independent retailers, 7-Elevens, petrol and convenience outlets and Coles stores for a limited time only.

Moondog Old Mate Pale Ale This pale ale has got a real tasty clean maltiness wIth a peachy/citrusy hoppy twang. The Moondog philosophy is “we will put pretty much put anything into beer if we think it tastes good’ so strap yourself in and get ready to try something new and a bit different.

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CONSUMER NEWS

VEGEMITE LAUNCHES LIMITED-EDITION ‘BARTYMITE’ JARS VEGEMITE RECENTLY ANNOUNCED IT’S CONTINUED SPONSORSHIP OF WORLD NUMBER ONE TENNIS PLAYER, AUSTRALIA’S ASHLEIGH BARTY. To celebrate the continued partnership, VEGEMITE will be releasing limited-edition ‘BARTYMITE’ VEGEMITE jars and Ashleigh will wear the iconic VEGEMITE patch throughout the Australian summer season. “We’re releasing limited-edition ‘BARTYMITE’ VEGEMITE jars to spread our support for Ash,” said Gray. The limited-edition BARTYMITE jars will feature a special-edition label design, featuring Ash’s signature, to celebrate the partnership. Barty is excited to see the jars on the shelf. “I feel very special to have my own Vegemite jar and I can’t wait to see the limited-edition jars on the shelf. I’m not too sure who’s more excited – me or my family… I think Mum has pre ordered a lifetime supply!” said Barty. PAG E 1 6


AUSSIE FAMILY OWNED

F


IN SEASON

S A M T S I R H CHERRY C E V O L E H T D SPREA S A M T S I R H C THIS N A I L A R T S WITH AU ES CHERRI

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CHERRIES

NOTHING SAYS CHRISTMAS MORE THAN CHERRIES, JUICY SWEET RED BALLS OF GOODNESS THAT COMPLIMENTS ANY CHRISTMAS DISH.

Why do we associate Cherries with Christmas, well some say it’s the deep bright red colour, red is a the most thought of colour when you think of Christmas, probably why Santa chose a red suit and Rudolf chose a red nose. The other reason is because the Australian Cherry season is short and falls over the Christmas period, so the only time we see cherries is around Christmas. CHERRIES ARE A STONE FRUIT AND A GREAT SOURCE OF FIBRE, VITAMINS AND MINERALS, INCLUDING POTASSIUM, CALCIUM, VITAMIN A AND FOLIC ACID. THEY CONTAIN NO FAT OR CHOLESTEROL AND ARE A GREAT ANTIOXIDANT. Today there are more than 50 cherry varieties grown and many more are being developed in Australia. The specific varieties available on the Australian market, such as the Merchant, Ron Seedling, Bing, Lapin, Sweetheart and Sweet Georgia, vary in colour from light to deep red and almost black. »

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CHERRIES

TIPS FOR BUYING CHERRIES: Choose cherries with green stems attached. The colour of cherries will vary according to variety, however they should all appear plump with shiny skin. Avoid cherries that are soft and bruised or small and hard.

SPREAD THE LOVE AUSTRALIAN CHERRIES

STORAGE: Once picked, cherries cease to ripen, so should be consumed within 4 days of purchase. They last longer with the stem attached. Store cherries, loosely packed, in an airtight container or plastic bag in the fridge. Cherries can also be frozen, pitted, for up to 6 months.

PREPARATION: Rinse cherries immediately before consuming. Fresh cherries can be served intact with stones or once pitted, however, the stones should be removed before use in cooking. To remove the stones, use a cherry pitter or, using a small sharp knife, cut a slit in one side of the cherry then remove the stone. Most cherries are very juicy, so consider pitting them inside a plastic bag to avoid stains. PAG E 2 0


CELEBRATE CHRISTMAS WITH FREE RANGE A festive blend of Cranberry and Pistachio stuffing seasoned with Cranberry Seeds and Herbs

Available in store from 2nd December for a limited time only.


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CONSUMER NEWS

SLIP, SLOP, SLAP, SEEK AND SLIDE WITH THE FREE SUNSMART APP WE ALL KNOW THE SAYING SLIP, SLOP, SLAP, SEEK AND SLIDE AND MOST OF US ASSOCIATE THIS WITH HOT SUMMER DAYS, BUY IT IS IMPORTANT TO UNDERSTAND THAT UV (ULTRAVIOLET RADIATION) IS PRESENT EVEN IN OVERCAST CONDITIONS. KNOWING THE UV CAN KEEP YOU SAFE THIS SUMMER. UV stands for Ultraviolet Radiation, it cannot be seen or felt. It is not like the sun’s light which we see, or the sun’s warmth (infrared radiation) which we feel. Our senses cannot detect UV so it can be damaging without us knowing. The World Health Organization's Global Solar UV Index measures UV levels on a scale from 0 (Low) to 11+ (Extreme). Sun protection is recommended when UV levels are 3 (Moderate) or higher. The UV level is affected by a number of factors including the time of day, time of year, cloud cover, altitude, how close you are to the equator, scattering and reflection. Overexposure to ultraviolet radiation causes wrinkles and skin and eye damage, ultimately leading to skin cancer. SunSmart recently developed a FREE App which tells you when sun protection is required for your location. It updates the live UV levels so you can check in at different times throughout the day. So the new saying should be CHECK THE APP AND SLIP, SLOP, SLAP, SEEK AND SLIDE. »

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SLIP SLOP SLAP

Sun screen should be SPF 30 or higher, broad spectrum, water resistant, apply 7 teaspoons for a full body application and reapply every 2hrs or more if swimming, sweating or towel drying. It’s also important to note that it’s recommended to apply your sun screen about 20 minutes before going in the sun, also important to note it’s not a suit of armour so need to use with the other measures - SLIP, SLOP, SLAP, SEEK AND SLIDE, Slip on a shirt, Slop on sunscreen, Slap on a hat, Seek shade and Slide on sunglasses.

FEATURES • A  lerts you can set to remind you when sun protection times start each day, or set to be reminded about UV on any day of the week. • Sunscreen calculator, which provides you with the minimum recommended sunscreen application recommended, based on your choice of outfit. Plus, set a two-hour reminder so you don’t forget to top up. You can add multiple profiles to the calculator to help the whole family keep track of their sunscreen application. •  Four-day forecast of sun protection times and weather information, sourced from the trusted Australian weather agency, the Bureau of Meteorology. • Live UV levels from 12 monitors across Australia (including all capital cities), sourced from the trusted Australian radiation agency, the Australian Radiation Protection and Nuclear Safety Agency. • News page to help you stay up to date with the latest advice from SunSmart. PAG E 2 4


CONSUMER NEWS

SUN PROTECTION YOU CAN TRUST SOOTHING AFTERSUN MAXIBLOCK ALOE VERA Maxiblock soothing after-sun contains natural Aloe Vera in a convenient nongreasy skin care gel. It cools, moisturises and revitalises skin aggressed by sunburn, minor burns, wind, sea or other harsh conditions. It also helps minimise skin peeling and sustain a longer lasting suntan. Maxiblock soothing after-sun is alcohol free and suitable for sensitive skin.

MAXIBLOCK ESSENTIAL 100ML Maxiblock Essential is the go-to sunscreen range perfect for everyday use and ideal for families. Free from oxybenzone, alcohol, mineral oil and fragrance, Maxiblock Essential is a pleasant dry-touch non greasy sunscreen carefully formulated to minimise the risks of skin irritation or sensitisation. Maxiblock Essential contains 4% avobenzone for a robust protection from the harmful UVA rays and can aid in the prevention of premature skin ageing.

PROVEN DUAL PROTECTION FROM THE SUN AND THE INSECTS MAXIBLOCK OUTBACKER 100ML Maxiblock Outbacker combines an effective broad-spectrum SPF50+ sunscreen with a proven combination of insect repellents, including 7.2% DEET. Maxiblock Outbacker also contains 5% avobenzone for a robust protection from the harmful UVA rays and can aid in the prevention of premature skin ageing

MINERAL SUNSCREEN FOR SENSITIVE SKIN MAXIBLOCK ZINCON CLEAR 50G Maxiblock ZincOn sun cream is a mineral shield using 22% zinc oxide, and no other UV filter, to protect from UV rays. Maxiblock ZincOn cream is the perfect solution for those allergic to organic UV filters or with sensitive skin. Non greasy, non-sticky, easy to apply and rubs clear. All Maxiblock products are Developed and manufactured in Australia. maxiblock.com.au

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IN SEASON

have you tried the bone broth difference?

new

10g ofperprotein serve gentlyforsimmered hours perfectorfor cooking sipping product may not be available in all stores

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CONSUMER NEWS

EMERGING DAIRY TRENDS The dairy category in general has been trending ever since studies indicated the lower health risks from consuming dairy-fats. Essentially, high-fat dairy enriched diets are in and lowfat diets are old news. However, today’s consumer expects more bang for their dairy buck which has driven significant innovation in this category. Here’s your guide to the top dairy trends which will be hitting the menus and dairy aisles. “HOW DO YOU TAKE YOUR COFFEE? WITH CHEESE PLEASE.” Believe it or not that’s what you will be hearing in coffee shops around the nation. First it was butter coffee, commonly referred to as ‘bulletproof coffee’ and now cheese coffee is the latest fad which barista’s all over the world are catching on to. Cheese in coffee has a similar texture to marshmallows in hot chocolate, the cubes of cheese float to the top and absorb the coffee developing a squeaky texture. It doesn’t stop there though; cheese tea is also a trend which we expect will become mainstream. The cheese tea trend started in Asia, then moved to the United States and will finally hit Aussie shores in a big way. Cheese tea is usually served with either green or black tea and topped with a thick layer of salted cream cheese. As the cheese melts on top it forms a similar texture to melted ice cream with a salty tang. »

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DAIRY TRENDS

MOVE OVER ‘BROWN BUTTER’ GOURMET FLAVOURED BUTTERS ARE HERE TO STAY. It’s not ‘just’ butter anymore, flavoured butters will really gain momentum. We’re not talking about the ‘brown butter’ trend, that’s yesterday’s news… Think sweet and savoury flavoured butters such as honey, pistachio, jalapeno, lemon zest, pumpkin seed and even seaweed flavoured butters! Chefs have been taking butter to new flavour places for a while, we’ll see food companies answering consumer demands and providing packaged flavoured butters sold at retail for convenience. PROTEIN, PROTEIN, PROTEIN. The protein trend has taken many food categories by storm, but we believe the dairy category presents numerous opportunities to satisfy these protein savvy customers. Once just a trend amongst the health-obsessed millennials, this trend has extended to families with children as well as senior couples who PAG E 2 8

are also putting high-protein foods into their shopping trolleys. We’re now seeing high protein yoghurts, ice cream and convenient snack products which fit into the ‘on-the-go lifestyle’ of so many consumers these days. New dairy proteins make formulating protein-fortified products even easier. We’re now seeing a completely new category for protein emerging because a form of whey protein which can function in clear beverages is now available. Consequently, ‘Protein Waters’ is a category which is growing at a rapid rate. Furthermore, consumers are becoming more aware of the importance of gut health and the benefits of the fermentation process. Nutritional ingredient companies have been quick to respond to this trend and are now offering a whey protein isolate with prebioticpromoting properties, tapping into the interest in the gut microbiome.


STOCKING FILLERS

XMAS STOCKING FILLERS

Cadbury Stocking fillers CADBURY CHRISTMAS STOCKING. Filled with a variety of Cadbury favorites MAGIC ELVES POPPING CANDY Elves love popping candy, and we think the kids will love it too. SANTA SHARE BAGS Filled with delicious milk chocolate Santa’s, or you can enjoy the Caramello or Marshmallow Santas. Plenty for sharing. Christmas Mints, Vanilla Nougat or Raspberry. PAG E 3 0


Cadbury bon bons Cadbury has a fantastic range of Bon Bons to ad some fun to the Christmas table this year Christmas. Snowbites, Toblerone, Old Gold and Magical Elves.

ROASTED HAZELNUT AND ALMOND TRAY

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WINE PAIRING MADE SIMPLE PLANNING A DINNER PARTY AND THINKING ABOUT THE WINE, OR SIMPLY CONSIDERING TRYING SOME PAIRINGS TO INCREASE THE ENJOYMENT OF YOUR FOOD AND WINE EXPERIENCE? HERE ARE SOME PRETTY SIMPLE PAIRINGS THAT JUST CAN’T GO WRONG.

CHAMPAGNE & ENTREE’S The perfect pairing as many entree nibbles are salty and the sweetness of the champagne provides the perfect contrast. SEAFOOD & CHARDONNAY OR SAV BLANC Again the salty flavours of the seafood can be complimented with the light sweet chardonnay. muffin or vibrant salad, papaya can add a refreshing and tropical twist to any dish, sweet or savoury. STEAK & CABERNET SAV We all know a great steak needs a great red, they say it’s the protein and fats in the steak that mix with red wines tannins to create the great flavour. »

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PASTA Depending on the pasta, if it’s a rich creamy based sauce go for the Chardonnay or Sav Blanc. If its meat, meat balls then go for the rich Red. CHICKEN & WHITE WINE They say white meat, white wine, any white wine works well with chicken. BBQ BBQ meat generally increases the smoky flavours so even BBQ chicken can be enjoyed with a light red like a Rose. For steaks and dark meats, over doing the sweet sauces can eliminate any benefit of a wine pairing.

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IN SEASON

MANGO LOVERS REJOICE! CALYPSO®MANGOES, THE VARIETY WITH MORE MANGO AND LESS SEED, ARE BACK IN SEASON.

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MANGO

Grown in the Australian tropics, Calypso® mangoes have irresistibly sweet flesh that’s firm and free from stringy fibres. The Calypso® mangoes season runs throughout the Australian summer, from October until February. This week, picking started in Northern Territory orchards with harvesting expected to begin in next week in Kununurra, WA, and in January in Far North Queensland. Northern Territory Calypso® mango grower Nino Niceforo said he was checking the mangoes daily to ensure they were picked for perfect for eating. “We like to leave the Calypso mangoes® on the trees as long as possible to help them naturally develop their flavour and sweetness,” said Mr Niceforo. “It’s taken a few extra weeks for the first Calypso® mangoes to ripen, because it’s been cool, even here in the Top End, but they’re well worth it. The first fruit of the season is wonderfully juicy and so delicious.” Perfection Fresh CEO Michael Simonetta said the quality of this year’s harvest was exceptional. “The ideal growing conditions through winter and early spring have helped to ensure the Calypso® mangoes have a beautiful red blush, are a really good size and most importantly a deliciously sweet flavour,” said Mr Simonetta. Calypso® mangoes have a red blush skin that makes them easy to spot, but it’s can also make it tricky to tell when they are ripe. When choosing a Calypso® it’s important to look past the blush. For same day eating, look for a Calypso® mangoes with a golden glow, or if you are buying to eat in a few days, look for a Calypso® with a slight green tinge to its skin. Calypso® mangoes will continue to ripen in the fruit bowl. Calypso® mangoes naturally last longer than other mango varieties and have a fibre-free flesh, which make them incredibly versatile. They’re perfect for slicing into salads, grilling on the barbeque or scooping out and eating fresh. If you have any leftover Calypso® mango flesh, pop it in the freezer ready to blend-up in your favourite smoothie. Calypso® mangoes are now available nationally at all major supermarkets, independent retailers and greengrocers. Always keep your Calypso® mangoes at room temperature, in a fruit bowl away from direct sunlight and heat. »

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MANGO

IRRESISTIBLY TASTY FACTS ABOUT CALYPSO® MANGOES

LOVE A SUN-KISSED MANGO The beautiful red blush that sets apart a Calypso® mango from other varieties is actually caused by the sun. Just like humans, the skin of a Calypso® mango is prone to turning a shade of sunkissed red under the hot Australian sun. Luckily the skin turns a beautiful blush red and the sweet flesh underneath in unaffected. MORE MANGO FOR LONGER Calypso® mangoes have more flesh than other mango varieties thanks to their smaller seeds. Plus they naturally last longer than other mangoes. GOLDEN GO TIME Just like bananas, mangoes continue to ripen once picked from the tree and may appear a greenyellow on supermarket shelves before turning into a more golden skinned mango. For same day eating, look for a Calypso® mango with a golden glow. For eating in 2-3 days, look for a Calypso® with a slight green tinge to its skin. FRECKLES ARE A SIGN OF SWEETNESS Light brown freckles on a Calypso® mango’s skin indicate it may be a particularly sweet mango on the inside. The freckles are the skin’s reaction to the sugar, and contrary to popular belief, is not a sign the fruit is past its prime. NO STRINGY BITS Calypso® mangoes have a firm, fibre-free flesh which means no more stringy bits in your teeth! Plus, with their irresistibly sweet taste, they are the perfect mango to add to smoothies, salads, barbeques and pavlovas. PAG E 3 8


S A S K R WO D AS HAR DO YOU

FOR HANDS AND BODY


RECIPES

XMAS recipes Bertocchi Christmas Ham Glaze Tropical Christmas Turkey with Mango & Coconut Stuffing, Big Kahuna Salad Rolled Pork Shoulder with Leek, Sage & Pine Nut Stuffing Campbells Great Beef Nacho White Christmas Minty Treats Violet Crumble Christmas Pavlova How to make Gingerbread White Chocolate Gingerbread Naked cake CalyscoÂŽ Mango & Berry Fruit Salad with Rose Syrup

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BERTOCCHI FOOD STYLIST PETA GRAY’S CHRISTMAS HA

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RECIPES

AM GLAZE RECIPE

INGREDIENTS 1 Bertocchi or San Marino whole leg ham, on the bone (about 8-9kg) 1/2 cup brown sugar 1/4 cup marmalade 2 tablespoon Dijon mustard Juice and zest of a large orange Cloves to stud the ham

METHOD 1. Preheat oven to 170ºC. 2. Line a large baking dish with 2 layers of non-

stick baking paper. 3. Place an oven shelf in the lowest position. Remove all other shelves. 4. Use a sharp knife to cut around the shank of the ham, about 10cm from the end. Then run the knife under the rind around edge of ham. 5. Gently lift the rind off in one piece by running your fingers between the rind and the fat. 6. Score the fat in a diamond pattern (45º angle), about 5mm deep. 7. Stud the centres of the diamonds with cloves. Transfer to prepared dish. 8. Combine brown sugar, marmalade, mustard, juice and zest in a saucepan and gently heat until the sugar has dissolved. Continue to cook until reduced slightly. 9. Brush one-third of the glaze over the ham. Bake, brushing with glaze every 15 minutes, for 1 hour and 15 minutes or until the ham is golden and cooked.

Bertocchi Food Stylist Peta Gray’s Christmas Ham Glaze Recipe 1 Bertocchi or San Marino whole leg ham, on the bone (about 8-9kg) 1/2 cup brown sugar 1/4 cup marmalade 2 tablespoon Dijon mustard Juice and zest of a large orange Cloves to stud the ham

Food Stylist: Peta Gray Preheat oven to 170ºC. Line a large baking dish with 2 layers of non-stick baking paper. Place an oven shelf in the lowest position. Remove all other shelves.

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TROPICAL CHRISTMAS TURKEY WITH MANGO & COCON

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RECIPES

NUT STUFFING, BIG KAHUNA SALAD

INGREDIENTS 1x Ingham’s whole turkey 2 cups multigrain breadcrumbs 1 cup desiccated coconut ½ cup rolled oats ½ cup dried mango, finely diced 4 Kaffir lime leaves, finely sliced 1 stick lemongrass, very finely chopped 1 cup chicken stock 4 limes sea salt flakes and freshlyground white pepper ¼ cup extra virgin olive oil

2 medium sweet potatoes ½ pineapple, peeled and sliced ½ coconut, shelled 1 head baby cos lettuce, torn 2 mangoes, peeled and sliced ¼ cup macadamias, toasted and chopped ½ bunch coriander leaves 2 tsp sesame oil 2 tsp rice vinegar 2 tsp golden syrup coconut cream, to serve

METHOD 1. Preheat oven to 220°C. Combine the breadcrumbs, coconut, oats,

mango, half the lime leaves and lemongrass in a bowl. Add the stock and the juice of half the limes, then season generously with salt and pepper. Press into the turkey cavity, then seal with a skewer. 2. Rub the turkey with 1 Tbsp extra virgin olive oil and season with salt and pepper, then arrange in a roasting pan and cook turkey as per instructions on pack. 3. Bake the sweet potatoes for 45 minutes, until tender. Allow to cool, then slice into pieces. Grill the pineapple slices on a hot ribbed griddle for 3 minutes each side, until lightly blackened. Shave the coconut with a vegetable peeler into strips. 4. Toss the sweet potato, pineapple, coconut shavings, cos, mango, macadamias and coriander in a large bowl. Peel and segment the remaining limes, then mix in. 5. Whisk the remaining olive oil with the sesame oil, rice vinegar and golden syrup, then season with salt. Pour over the salad. Carve the turkey, then serve with the salad and a spoon of coconut cream.

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ROLLED PORK SHOULDER WITH LEEK, SAGE & PINE NUT S

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RECIPES

STUFFING

Prep Time: 35 minutes Cook Time: 2 hours 25 minutes Serves: 6

INGREDIENTS 40g butter 2 tablespoons olive oil ¼ cup pine nuts 1 leek, white part only, trimmed and thinly sliced 2 garlic cloves, finely chopped 1/3 cup white wine 1 ½ cups fresh sourdough breadcrumbs, made from day-old bread 1/3 cup fresh sage leaves, chopped 1 egg, lightly beaten 2.5kg boned rolled pork shoulder (see tip in 'General Information' tab) 1 tablespoon sea salt flakes 6 baby red apples, scored around the centre Fried sage leaves, to serve (optional)

METHOD 1. To make the leek & pine nut stuffing, heat butter and 1 tablespoon oil in a large

frying pan over medium heat. Add pine nuts, leek and garlic. Cook, stirring often, for 4-5 minutes until leek is softened. Add wine and cook, stirring, for 2 minutes or until reduced. Stir in breadcrumbs and sage. Set aside to cool. Add egg and season with salt and pepper. Stir to combine. Set stuffing aside. 2. Preheat oven to 240˚C/220˚C fan-forced. Remove the netting or string from the pork and unroll. Pat rind dry with paper towel. Use a sharp knife, score the rind at 2cm intervals. 3. Place pork flesh-side-up and spoon the stuffing onto the pork flesh, pressing down firmly. Firmly re-roll the pork and secure with kitchen string at 3cm intervals. 4. Rub remaining 1 tablespoon of oil into pork rind and then rub with salt. Place pork into a large roasting pan. Roast for 30-40 minutes until cracking is golden and crisp. 5. Reduce heat to 180˚C/160˚fan-forced and roast for a further 1 hour 30 to 1 hour 45 minutes or until just cooked through when tested with a skewer. 6. In the last 20 minutes of cooking, place apples on a baking tray lined with baking paper. Brush with extra olive oil and bake for 20 minutes until softening. Transfer pork to a plate and set aside for 10 minutes to rest. 7. Serve pork with roasted apples and warmed pan juices. Scatter with fried sage leaves if liked.

TIP For best results, dry the pork with paper towel. Place, uncovered, in the fridge overnight to air dry. Let pork stand at room temperature for 1 hour before roasting. Recipe coutesy Australian pork

PAG E 4 7


CAMPBELLS GREAT BEEF NACHO

PAG E 4 8


RECIPES

Prep Time: 10 minutes

Cook Time: 20 minutes

Serves: 4

INGREDIENTS 1 onion, finely chopped 500g beef mince 2 tsps Mexican seasoning 420g can Campbell’s Condensed Tomato Soup 400g can kidney beans, rinsed 200g corn chips 1 cup grated tasty cheese Sour cream and coriander to serve

METHOD 1. Heat a little oil in a deep-frying pan over

medium-high heat. Cook onion for 2-3 mins. Add mince, cook, stirring for 5 mins until browned. Add seasoning. Cook for 1 min. Stir in Campbell’s Condensed Tomato Soup and 1/4 can water. Bring to the boil. Add beans and simmer for 15 mins until thickened slightly. 2. Place half of the chips in a medium ovenproof dish. Sprinkle with half of the cheese. Grill for 2-3 mins until melted. Top with mince and arrange remaining chips around the outside. Sprinkle with cheese. 3. Grill for 2-3 mins until hot and cheese has melted. 4. Serve topped with sour cream and coriander.

TIP Load with additional fresh toppings such as avocado and tomato.

PAG E 4 9


WHITE CHRISTMAS MINTY TREATS NEW Woolworths Hickory Smoked Leg Ham 1kg Succulent 100% Australian Pork boneless leg ham, naturally wood smoked and ready to slice. Gluten free. Available in store now. $20.0

PAG E 5 0


RECIPES

Prep Time: 45 minutes

Cook Time: 5 minutes

Serves: 48

INGREDIENTS 2 ½ cups Kellogg's Rice Bubbles 1 cup desiccated coconut 3/4 cup icing sugar, sifted 1 cup powdered full cream milk 1/2 cup white chocolate chips 1/2 cup mini white marshmallows, finely chopped 2-3 teaspoon peppermint essence 220g Copha 150g dark chocolate 30g extra Copha Candy canes, lightly crushed Small red and green jelly beans Christmas themed edible decorations (see note)

METHOD 1. Combine the dry ingredients and peppermint essence in a mixing bowl.

2. Melt the Copha in a microwave on High or in

a saucepan. Cool slightly then pour onto dry ingredients and mix well. Press 1-2 tablespoons of mixture into a greased 24-hole mini muffin tin. Freeze for 5 minutes to firm. 3. Remove white Christmas from tin. Repeat with the remaining mixture to make 48. 4. Place the treats onto a baking paper lined tray. Melt extra Copha and the chocolate in a microwave on High. Stir to combine. Use a teaspoon to drizzle over the white Christmas treats to represent custard on a pudding. Working quickly, before the chocolate mixture sets, decorate with crushed candy cane, jelly beans or edible Christmas decorations.

NOTE Candy canes and edible Christmas decorations are available during the festive season from the baking aisle of large supermarkets and speciality cake decorating stores.

PAG E 5 1


VIOLET CRUMBLE CHRISTMAS PAVLOVA

PAG E 5 2


RECIPES

INGREDIENTS 300ml Thickened Cream 500g Pavlova Base, we bought a premade one for ease but you can make your own! 2 cups of seasonal berries (raspberries, strawberries, blackberries, blueberries) 3 fresh passionfruit Mint leaves, for garnish 1 cup Australia’s Violet Crumble cubes , halved ½ cup Australia’s Violet Crumble Nuggets Icing sugar, to dust

METHOD 1. Use an electric mixer to whisk the cream in a

medium bowl until soft peaks form. 2. Spoon onto the top of the pavlova. 3. Decorate the top of the pavlova with the fruit. 4. Add Violet Crumble pieces, Nuggets and mint for garnish. Serve immediately.

Recipe and images courtesy Laura Bakhtiarian

PAG E 5 3


HOW TO MAKE GINGERBREAD

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RECIPES

INGREDIENTS 75g butter 3 1/2tbsp golden syrup 60g light soft brown sugar 175g plain flour 1/4 tsp bicarbonate of soda 2tsp ground ginger

METHOD 1. Add butter, golden syrup and light

brown sugar to a pan. Stir on a low heat until sugar has dissolved. 2. Add flour, bicarbonate of soda and ginger to a mixing bowl and mix together. 3. Pour your sugar and butter mixture into the dray mix. (step 2 mix) 4. Stir until its well mixed, as there is flour its quite dense so you may need to kneed it with your hands. 5. Place the gingerbread between two sheets of baking paper and roll until thin, about half a centimetre, not too thin. 6. Get your cookie cutter and cut the men, or any shape you like. 7. Place the gingerbread into fridge for about 30 minutes. 8. Remove the excess Gingerbread from around your shapes, or remove the cut pieces and place onto a baking tray. 9. Cook on low heat 170 for around 7 mins, keep you eye on them they can burn or crack if overcooked. As soon as they are golden brown they are ready.

TIP Let them cool down then decorate.

PAG E 5 5


WHITE CHOCOLATE GINGERBREAD NAKED CAKE

PAG E 5 6


RECIPES

Serves: 20

INGREDIENTS Cake Layer (Repeat 3 times for 3 layers): 110g (3/4 cup) self-raising flour 35g (1/3 cup) Lucky Almond Meal 1/2 tsp baking powder 3 tsp ground ginger 1/2 tsp ground cinnamon 1/8 tsp ground allspice 1/8 tsp ground cloves 160g (3/4 cup) raw sugar 120g (1/2 cup) apple puree 60ml (1/4 cup) almond milk 30ml (1/8 cup) coconut oil 2 tsp molasses Frosting (enough for 3 layers) 400g (3 cups) Lucky Natural Cashews, soaked overnight 100g (3/4 cup) cacao butter 85ml (1/3 cup) maple syrup 375ml (1 & 1/2 cups) almond milk 2 tsp vanilla extract 1/4 tsp salt

METHOD 1. For the cake layers, preheat fan-forced oven

to 160°C. Grease and line a 20cm springform round cake tin. 2. Mix the dry ingredients (except the sugar) in a bowl. Mix the sugar and wet ingredients in another bowl. Add wet to dry and stir until just combined. Pour into prepared tin and bake for 35 minutes, or until a toothpick comes out clean. Allow to cool for 5 minutes before turning out onto a wire rack to cool completely. 3. Repeat recipe for the number of layers you require. 4. For white chocolate cashew frosting, blend all ingredients in a high-powered blender until smooth. Start with three-quarters of the milk and add more to desired consistency. Place in the freezer to chill and harden for 30 minutes prior to icing the cooled cakes. 5. When assembling, add half the frosting to a piping bag. Squeeze a small amount of frosting onto the centre of your serving plate and top with one cake layer. Pipe frosting over top of cake. Layer with next cake round and repeat until all layers completed. Using a flat pallet knife, scrape the remaining frosting in a rustic style around the outside and top of cake. 6. Top with fresh fruit, crushed nuts or decorations as desired prior to serving.

PAG E 5 7


CALYPSO® MANGO & BERRY FRUIT SALAD WITH ROSÉ

PAG E 5 8


RECIPES

SYRUP

Prep Time: 20 mins + 3 hours chilling Cook Time: 25 minutes Serves: 6-8

INGREDIENTS 4 Calypso® mangoes, chilled 2 x 125g Perfection Raspberries 2 x 125g Perfection Blueberries 250g strawberries, hulled, halved 175g mulberries, blackberries or boysenberries 1 pomegranate, halved, arils removed (see tip) Vanilla ice cream and little meringues or shortbread, to serve

Rosé Syrup 500ml Rosé 1 cup white sugar 3 sprigs fresh mint

METHOD 1. To make the syrup, combine the Rosé and sugar in a saucepan over medium heat. Stir until the sugar dissolves. Bring to the boil and simmer gently for 20 minutes until the syrup reduces an thickens slightly. Pour into a heatproof jug and add the sprigs of mint. Refrigerate for 3 hours. 2. Cut the cheeks from the mango. Using a large spoon, carefully scoop the flesh out in 1 piece. Slice the mango crossways and arrange over a large serving platter. Scatter over the berries and pomegranate arils. 3. Pour the chilled syrup over fruit. Serve with ice cream and meringues or shortbread.

TIP To remove the arils from pomegranate; Roll the pomegranate on the bench to loosen the seeds. Score around the middle and tear open into halves. Hold each pomegranate half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds and juice. Remove any white pith.

TIP For an alcohol free syrup replace the Rosé with cranberry, pomegranate or apple juice.

PAG E 5 9


CONSUMER NEWS

WHAT THE HECK IS UMAMI? UMAMI IS A JAPANESE WORD DESCRIBING THE 5TH TASTE. APPARENTLY THE TASTE WAS FIRST IDENTIFIED AND COINED BY A JAPANESE SCIENTIST KIKUNAE IKEDA IN 1908. SO WE HAVE SWEET, SOUR, BITTER, SALTY, AND NOW UMAMI. UMAMI ACTUALLY MEANS A PLEASANT SAVOURY TASTE. I have not knowingly eaten a flavour or taste titled Umami nor has anyone I have asked, not surprising as apparently this is a reasonably new term for the Western food scene. So I asked the expert-- “Google” to see if we could shed some light on this new taste. Innova Market insights recently described the taste as - Savoury, meaty deliciousness, it comes down to the taste of glutamates on our tongue. Wikipedia - savoury and is characteristic of broths and cooked meats. Readers Digest – savoury, meaty….. I could go on but the bottom line is the sites that describe the flavour all use the same description, savoury and meaty. In 1985, the term umami was recognized as the scientific term to describe the taste of glutamates and nucleotides at the first Umami International Symposium in Hawaii. Many reports say that Umami is going to be the next big thing so you can expect to see the term Umami in restaurants soon. When that time comes I hope this gives you a little insight into the flavour you can expect from your Umami dish. PAG E 6 0

SO M E BA S E FOO DS THAT CO NTAI N TH E U MAM I FL AVO U R • Seaweed • Aged cheeses • Asparagus • Tomatoes

• Anchovies • Green tea • Meat • Mushrooms


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CONSUMER NEWS

DRAKES Cucumbers in new ENVIRONMENTALLY FRIENDLY COMPOSTABLE WRAP FROM A NEW ADELAIDE FACTORY, BIOBAG IS CREATING COMPOSTABLE SOLUTIONS FOR NICHE, SINGLE-USE PLASTIC PROBLEMS LIKE CUCUMBER WRAP, RETAIL PRODUCE ROLLS, MAILING SATCHELS AND COFFEE MACHINE LINERS. Local Adelaide cucumber wholesaler George Antonas from IG Fresh asked BioBag to create a fully compostable cucumber wrap for Drakes Supermarkets to reduce food waste. Wrapped cucumbers last up to three times longer and Drakes wanted an environmentally-friendly alternative to traditional polyethylene plastic wrap. “This is another example of BioBag innovating Australian-made, plastic-free solutions to reduce single use plastics,Morton said” “We also create compostable solutions to capture valuable organic resources like retail produce PAG E 6 2

rolls and coffee machine tube liners.” “Using compostable, biodegradable liners in any kitchen environment can significantly improve diversion of food waste from landfill to recycling”. Manufacturing locally means we can now make our own bags and satchels that can be used and reused to collect food scraps, then put into your compost bin or organics recycling bin. “There’s endless opportunities to replace plastic and a million other small, incremental improvements we can make” Morton said.


CONSUMER NEWS

KANGURU ON THE MOVE

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KANGAURU

Kanguru is Australia’s very own unique, scientifically-developed Energy and Vitality Drink unmatched by any other functional beverage, with all the goodness and energy coming from natural botanicals, Vitamin B and 100% natural caffeine. Kanguru’s unique formula of no sugar and low calorie formulation ensure consumers can feel confident to consume Kanguru every day. David Westall (President, Red Kangaroo Asia Pacific) is travelling state-to-state across Australia, meeting existing Kanguru partners and building new relationships as well as building International distribution channels with Korea among the first Countries to sell Kanguru.

Kanguru is preparing for innovation, expansion, and renewed relationships and investments with key customers and distribution partners. Planned innovations will soon include tailored trade-marketing and consumer promotions, promotional pricing, upgraded Kanguru recipe and new flavour variants. David is also working on upgrading the Australian Kanguru team’s capability and ongoing customer service and consumer focus. We know consumers love Kanguru so keep your eye out for Kangura at your local store.


AUSSIE PETS

AUSSIE PETS BROUGHT TO YOU BY BOW WOW ALL NATURAL PRODUCTS.

AUSSIE PETS IN SUMMER

WITH THE DOG DAYS OF SUMMER UPON US, IT’S TIME TO START LOOKING OUT FOR OUR FURRY FRIENDS EVEN MORE. DURING THE HOTTER MONTHS, OUR PETS’ SAFETY IS A PRIORITY. READ BELOW FOR OUR TOP TIPS OF KEEPING YOUR DOGS HEALTHY AND HAPPY UNDER THE BURNING SUN THIS SUMMER. »

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AUSSIE PETS

READ BELOW FOR OUR TOP TIPS OF KEEPING YOUR DOGS HEALTHY AND HAPPY UNDER THE BURNING SUN THIS SUMMER: 1. NEVER LEAVE YOUR DOG IN A HOT CAR We know how much our dog’s love coming everywhere  with us, hanging their heads out the window and meeting new people and places, but this summer it’s vital that you never leave your dog in a hot car. On a 30-degree day, the temperature inside a car can reach up to 38 degrees in 10 minutes, and up to 45 degrees in 30 minutes.

2. WATCH WHEN YOU WALK Dog’s paws are very sensitive and walking on hot  pavement can damage them. If you’re unsure if it is safe to walk, press your hand to the pavement for 5 seconds, and if it’s too hot for you, it’s definitely too hot for your dog.

3. KEEP THEM COOL If you can, keep your dog inside on hot days, or ensure they are in the shade. Short nosed or flat faced dogs, such as pugs, English bulldogs and French bulldogs are more likely to suffer from heat stroke and need more care.

4. H20 Providing your dog with plenty of sources of water and  cooling these down with ice cubes will ensure they are hydrated. Leave containers in the shade so they are not putting themselves in the sun. A small pool can also provide relief for dogs as they can wade in them and stay cool.

5. PROTECT THEIR NOSES If you have a fair skinned dog, make sure to ‘slip, slop, slap’.  Purchase a special animal sunscreen to ensure they don’t suffer from sunburn. And to keep your dog occupied, healthy and happy during those hot days, why not give them one of our Super Snacks? Our Super Snacks are all natural, with a range of different flavours to suit every pup – Chicken, Blueberry & Cranberry, Chicken, Sweet Potato, Carrot & Pumpkin, Kangaroo, Turmeric & Cumin and Kangaroo, Spinach & Kale. Our Super Snacks are 100% Grain, Gluten and Soy Free, and contain all natural ingredients – no fillers, colours or flavours and are suitable for all breeds and sizes. At Bow Wow Dog Gourmet Dog Treats, the health of your dog is our priority, not just during summer, but every day of the year. Try our Super Snacks in store at all good supermarkets now. PAG E 6 8


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Blue Ocean available at selected Coles stores.

WAYS TO USE STAMINADE Staminade Milkshake Staminade and mineral water Staminade and protein shake Staminade TEA add boiling water to keep hydrated in the cooler months Australian Owned & Made • Contains Magnesium to help ease muscle cramps Scientifically developed to Hydrate • Available in all major retailers

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GARDENING

AUSSIE GARDENS BROUGHT TO YOU BY

SUMMER GARDENING Summer months in the garden is a wonderful place to be. Just think of the warm days and the fresh blooms. Following some of these helpful summer gardening tips will ensure the whole family gets the best out of the season in your patch

QUICK CHECK LIST • Give you garden a good fertilise with an

organic fertiliser • Top up your gardens with mulch, it looks

ED I B LE S TO PL ANT • Asian Greens • Basil • Capsicum • Chilli • Cucumber • Eggplant • Pumpkin • Ginger • Leek • Lettuce • Sweet Potato • Sweet Corn • Tomato FLOWERS TO • Alyssum • Cosmos • Nasturtium • Rudbeckia • Zinnia

great and helps with water retention and temperature control • Water in the early morning for best results.

Avoid watering in the hottest parts of the day (for the benefit of you and your plants!)

PL ANT • Aster • Marigold • Petunia • Salvia

PAG E 7 1


GARDENING

WATERING TIPS For best absorption, water in the morning while it’s cool. If you’re watering in the evening try and leave enough time for foliage to dry off before sunset to avoid mildew. Look into drip irrigation for your garden beds. This process conserves water as it slowly drips and absorbs into the soil throughout the day. Most importantly to make the most out of every drop, ensure your gardens (and even potted plants) are given a good layer of mulch. This will allow the water you give to soak down into the soil, and protect the soil from the elements drying it out again too quickly.

GET THE KIDS INVOLVED Summer holidays can be a long stretch of trying to find activities that can keep the kids amused. Why not get them out and involved in the garden with you? Gardening can be a healthy, fun activity for children. It gives kids the opportunity to develop new skills and learn about science and nature from growing their own plants or foods. There is a wide array of interesting activities children can be involved in, such as planting, mulching, weeding and even cooking. Here are some ideas on how to get your children involved these summer holidays. Plant a herb garden Find a nice shady spot to set up your planting place. Collect up some old containers to use as pots (old yoghurt or butter tubs work brilliantly). Kids may also like the opportunity to decorate their pots with paint, markers or other simple craft supplies. Poke some holes in the bottom for drainage and fill with a good PAG E 7 2

quality potting mix. Plant seeds or seedlings into the containers and give them a good water. Basil, chives, coriander, mint and parsley all grow well during summer months. Finally, find a nice sunny spot in the garden for them to grow. You can visit them every day and track their progress. Then soon enough you’ll be harvesting yummy fresh herbs to use in all of your summer cooking activities. Create a sensory garden Explore your own garden or the local park, finding and collecting leaves and flowers and other items with varying textures and scents. Bring them home and lay them out on sheets of paper and have your kids explain the differences in each one and draw outlines and descriptions on paper. Share the process Children will learn that gardening can be fun, but they learn better when they understand the context of their activity. When it comes to gardening, teach kids how they are contributing to the family well-being. Not only are they planting and nurturing their garden beds, but be sure they do the harvesting and preparation of their crop for the table, no matter how much they are harvesting, everyone can share and taste just what your children have grown.

Happy Gardening!


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mulch on your garden is a "mulch" smarter way of making the earth better! See how you can nurture your plants and protect our natural environments with a mulch from the Rocky Point Better Earth range.

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JUICE FOR GOOD ForPurposeCo.™, the latest innovation arm of food rescue charity OzHarvest, is thrilled to have recently launched, Juice For Good, an Australianfirst vending machine that uses imperfect and beautifully blemished oranges and provides a delicious, healthy option compared to existing vending machine beverage offerings. Nearly half of all Aussie-grown fruit and vegetables do not make it off the farm due to imperfect skin or size. That’s a lot of unloved oranges. This exciting project enabled by ForPurposeCo. has given them a new home inside these slick vending machines! Now consumers can show these oranges love and turn them into a delicious, freshly squeezed, healthy drink, with 100% oranges and nothing else. Since the first machine went out in September 2018, close to 30 tonnes of imperfect oranges have already been consumed by members of the public. Now, more of these unique thirstquenching Juice For Good vending machines will be popping up around Sydney sites! Some are creatively built into construction walls where ForPurposeCo. has literally breathed juicy new life into these areas with support from companies such as Lendlease and Dexus. As demand for fresh juice increases Juice For Good is now available to customers at Ashfield Mall, Eastgate Bondi Junction, Pacific Square Maroubra, Macquarie Centre and Chatswood Mandarin Centre plus more to come.

Celebrating

21 YeArs YEARS Sprinkler

Waters a LARGE area up to 15 metre diameter. Average flow rate of 10 LPM. Removable filter for dam or river water use. Able to run multiple sprinklers from the same tap. PRESSURE P.S.I

5

10

15

20

25

30

40

APPROX DIAMETER IN METRES

6.2

12

13.8

14.5

14.8

15

16

USAGE L.P.M

4.1

6

7.3

9.1

10

10.7

13

Sprinkler

Waters a SMALL area up to 8 metre diameter. Average flow rate of 4 LPM. Purpose shaped base for roof cooling. Removable filter for dam or river water use. Able to run multiple sprinklers from the same tap. SIZE OF DISC USED

1.25MM DISC

1.5MM DISC

1.75MM DISC

2.0MM DISC

WITHOUT DISC

WATERING DIAMETER

1.5M TO 3.0M

2.5M TO 4.0M

3.5M TO 5.0M

4.5M TO 6.0M

EFFECTIVE UP TO 8M

APPROX. LITRES/MIN

2.5

3.0

3.5

4.5

6.5

Available from AGnVET, AIRR, Bunnings, CRT, Dahlsens, Elders, Home Hardware, Landmark, Mitre 10, Plants Plus, Pursehouse Rural, Thrifty Link, Total Eden, True Value and Tuckers. Or ask your local Hardware or Rural Retail Store.

facebook.com/Wobble-Tee-Sprinklers

T. 02 4975 3222 | www.wobble-tee.com.au


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Buy Australian Magazine - December 2019  

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