BAM 16-12 update

JANUARY 2026

20 FRESH SUMMER FLAVOURS

BACK TO SCHOOL

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IN THIS ISSUE PAGE

10 RECIPES

salads AUSSIE PETS

FUTURE ISLE

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GO WILD PAGE

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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.

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 : editor@buyaustralianmagazine.com.au Advertising enquiries : 0413 742 428 advertising@buyaustralianmagazine.com.au

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GET YOUR SUMMER CRUSH Matso's new PASH PINE CRUSH is a new RTD flavour ready for this Australian Summer.

Made with Australian passionfruit and pineapple.100 per cent Australian made and owned and contains no artificial sweeteners or aspartame.

LOOK AT ME Byron Bay Cookies Celebrates 35 Years with a Fresh New Look for its Bestselling Cookie Bites Baked to perfection in Byron Bay, each perfectly-sized cookie bite is crammed full of generous inclusions, from creamy choc chunks to crunchy macadamia nuts and juicy jelly pieces.

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SUPER SALAD

super summer

salads Sometimes a salad is, well, just another salad, so why not create a Super eye popping, jaw dropping salad for your next BBQ, not just a side dish, but a flavour sensation.

Classic Curr

Delicious Classic make, just 5 steps

SEE FULL RECIP PAG E 1 0

You want flavour In season Calypso® mangos, Qukes®, tomatoes with crunch of BBQ bread.

SEE FULL RECIPE

ried Egg Salad

curried egg salad, super easy to s, and a guaranteed crowd please.

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SUPER SALAD

Avocado Lettuce Feta Salad Avocado, charred sweet corn, spring onions, and more, the notes on this recipe say serve immediately oh so true.

SEE FULL RECIPE

Low Carb Potato Green Goddess Salad This garden goddess salad by Phoebe Conway looks almost too good to eat. This dish works great as a side but add some extra veg and boiled eggs and you’ll have an easy main meal.

SEE FULL RECIPE

SEE FULL RECIPE

A Greek salad is fresh and simple but provides that unique flavour combination of feta, olives and red onion.

SUPER SALAD

Beetroot, Pumpkin and Haloumi salad This great salad combines Haloumi and sweet flavours of beetroot and roasted pumkin, toped off with sweet dijon mustard.

SEE FULL RECIPE

Watermelon, Qukes® and Feta salad Freh and juicy, with fresh Watermelon and Qukes® with haloumi and Feta providing a sensational flavour combination and colour explosion.

SEE FULL RECIPE

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AFFORDABLE REFRESHMENT

1 TUB = 9 LITRES = 15 RTDs Available in all major retailers staminade.com.au  Staminade Sports Drink |  staminadeaus PAG E 1 5

SUPER SALAD

Mexican Grilled Sweetcorn, Avocado & Ham-Salad Credit : Sydney markets

SEE FULL RECIPE

Apple, cabbage and fennel salad with green mayonnaise Credit: Celbrate health

SEE FULL RECIPE

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Supermarket pricing is our farmers dry When supermarkets first rolled out $1-a-litre milk, it was sold as a win for consumers a simple household staple at a fair price.

But more than a decade later recent figures show the price of milk at the checkout is now around $1.60 per litre, about $1.50 less that it should be based on standard inflation.

Farmers are paying more than ever for fuel, fertiliser, feed, and equipment, prices have surged yet their share of the retail price has remained almost flat. What was once a short-term price war between Coles and Woolworths has hardened into a benchmark that keeps the whole industry under pressure.

Regional communities that depend on dairy production have suffered as a result, not just through lost income, but through lost local identity.

The average dairy farmer’s margin has been squeezed to breaking point. Many have exited the industry altogether, leaving Australia with about half the number of dairy farms it had two decades ago.

ONE $1 BOTTLE AT A TIME.

Consumers are effectively drinking milk priced as if the last decade of inflation never happened, while farmers face the full force of it. Unless pricing policies recognise the true cost of production, Australia risks milking its dairy sector to death

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AUS S I E K I DS

Packing a healthy school lunch box Healthy Lunchbox Week is a Nutrition Australia initiative that aims to inspire parents and carers across Australia to create stress-free healthy lunchboxes their children will enjoy.

For more lunchbox tips, recipes and healthy inspiration visit

www.healthylunchboxweek.org Healthy Lunchbox Week 20-26 January 2026 Just in time for school

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When children eat well they • Behave better • Concentrate better • Are healthier and energised • Play better

What is a healthy school lunch?

Try to give kids some choice about what they take for lunch, and if possible, get them involved with preparing the ‘healthier’ foods. Choosing food for a healthy lunch is easy!

A healthy lunchbox has four components:

1 2 A fruit or vegetable snack,

A main item, such as a sandwich/wrap/roll,

pasta with vegetables, soup, frittata or sushi.

such as whole fruit, cut up veggie sticks, canned fruit in natural juice, a small salad

3 A second snack

based on a core food, such as reduced fat yoghurt, grainy crackers with reduced fat cheese, plain popcorn, a slice of raisin bread, a wholemeal fruit muffin, a boiled egg or a can of tuna.

4 And a drink.

A bottle of tap water is best, and plain UHT milk is also acceptable.

USE FOODS FROM THE FIVE CORE FOOD GROUPS: • vegetables and legumes/beans • fruit • grain (cereal) foods, mostly wholegrain and/or high fibre • lean meat and poultry, fish, eggs, tofu, nuts and seeds, and legumes/beans • milk, yoghurt, cheese and/ or their alternatives, mostly reduced fat

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AUS S I E K I DS

7 STEPS TO PLANNING A HEALTHY LUNCHBOX One

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Make time to prepare. Have fresh fruit and vegetables, milk and yogurt, bread and crackers all bought in advance.

Include a bottle of water. No need for sweetened drinks such as juice, cordial or soft drink as these contain too much sugar which is not good for teeth. Non-water drinkers usually start drinking water with the example of other children. Freeze a small quantity each night and top up with cold water in the morning for a cool summer drink.

two Shop wisely and save money. Buy fresh fruit and vegetables in season to ensure good quality and value for money.

three Make your own snacks. For example snack packs from fresh ingredients which you can buy in bulk.

seven Keep food cool. In warm weather freeze a water bottle or put a small ice pack in the lunchbox.

Remember to involve your children. Take them shopping and let them help choose fruits and vegetables for their lunchbox. Let them help prepare and pack their own school lunchbox.

four Look after the environment.

Put sandwiches and other items in reusable containers.

This uses less packaging and creates less rubbish.

five Choose a variety of foods from the 5 food groups (see table below).

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AUS S I E K I DS

4 LUNCH BOX SUGGESTIONS Lunchbox 1 1. Wholemeal pikelets 2. Fruit salad and yoghurt 3. Vegetable sticks 4. Frozen uht reduced fat milk

Lunchbox 2 1. Pita bread,filled with salad vegetables ortabouli and lea rissoles 2. Fruit in season 3. Boiled egg 4. Water

Lunchbox 3 1. Slice of vegetarian pizza or a sandwich 2. Slice of fruit bread 3. Dried fruit or nuts (not all schools allow nuts) 4. Frozen uth reduced fat milk 125ml

Lunchbox 4 1. Salad roll with meat salad and or veg 2. In season fruit 3. Reduced fat yoghurt 4. Water.

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THE MODERN AISLE

Exciting changes coming to your supermarket shelves.

YOU WILL SOON SEE ELECTRONIC SHELF LABELS IN YOUR SUPERMARKET AS THE GROCERY INDUSTRY LOOKS TO EMBRACE MORE DIGITAL TECHNOLOGY. This will be a huge step for product producers as they will have a raft to new metrics they can access. Who is buying what, and when, in real time. This will have fantastic benefits and is expected to help streamline everything from price point to logistics and even production. Imagine being about to change the price of your product in every store in Australia with one push of a button.

So, what does that mean for you and me, the shopper. This development is likely to foster competition. If a brand observes that a competitor has lowered their product price, they can promptly adjust their pricing across Australia, in an instant.

Other ideas you may see include “Flash sales” where products go on sale for limited time, or “dynamic pricing” where prices change depending on time, so dinner time all the chickens may go on sale. Digital shelf labels could also display additional information, like new product, special price, QR codes can be implemented so you can scan ingredients and health information rather than trying to read the tiny print on the product packaging.

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THE MODERN AISLE

Imaging walking into your supermarket and your phone pings alerting you to all the products on sale, digital shelf talkers may have the ability to communicate with you while in store, not just anywhere in store but also isle by isle, you may be able to point your phone down an isle, and all the specials pop up on your phone.

Surely this can only be a good thing for consumers, information is power, and although the implementation of the digital technology may be high, longer term the benefits for product producers and retails will save them time and effort and money so the end consumer may not pay extra for this technology.

THE KEY FACTORS THE DEVELOPERS HAVE TAKEN ON BOARD • • •

•

For consumers, For shoppers who value speed, relevance and transparency.

Information must be intuitive, regulatory-safe, and valuable.

Making consumers comfortable crossing physical and digital boundaries seamlessly.

In-store engagement must flow into personal mobile behavior without friction.

NEXT ISSUE WE TAKE A PEEK AT

SMART TROLLIES,

THESE TROLLIES CAN TALK WITH THE NEW SHELF TALKERS, STAY TUNED.

Apricot Snack Pies are back!

AVAILABLE IN THE FREEZER AISLE

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It’s Official - We’re Australia’s Favourite Tea! Nerada Nerada has has been been named named Australia’ Australia’ss favourite favourite tea tea across across all all three three 2025 2025 Canstar Canstar Blue Blue categories: Tea categories: Tea Bags, Bags, Black Black Tea Tea and and Speciality Speciality Tea. Tea.

Find Find our our award award winning winning range range in in the the tea tea aisle aisle PAG E 3 8

RECIPES

Summer recipes BBQ SESAME CITRUS PRAWNS BAGUETTE BAKED EGGS LIMONCELLO TIRAMISU SWIRLED CHOC COCONUT PAVLOVA CHIMICHURRI LOW CARB POTATO SALAD CRISPY HALOUMI, PRAWN AND AVOCADO SALAD MILO CARAMILK CRACKLE BARS

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BBQ SESAME CITRUS PRAWNS

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RECIPES PREP

COOK

MINS

MINS

10

20

Prawns on the BBQ, such an Aussie tradition.

We’ve added a few ingredients to really lift your grilling game and make your Australian Prawns the hero of your next BBQ.

INGREDIENTS 12 large green Australian prawns, peeled, tails on 2 tbsp honey 1 tbsp soy sauce 1 tbsp sesame oil 2 tsp fish sauce 1 lime, plus extra wedges to serve 200 g snow peas, finely sliced lengthways 2 cups iceberg lettuce, finely shredded 1 pink grapefruit, segmented, juice reserved 2 long green chillies, finely sliced Flaked salt and black pepper to taste 1 long green chilli, thinly sliced Pea shoots and black sesame to serve

METHOD 1. Skewer the prawns. Combine the honey, soy, sesame, fish sauce in a bowl the brush over the prawns.

2. Preheat a BBQ or grill over medium-high heat.

When hot, add prawns and grill for 3-4 minutes until just cooked through to your liking. Set aside on a large plate or tray and keep warm, juicing a lime over the top.

3. Arrange salad of shredded snow peas, lettuce and grapefruit segments on a large platter with fresh chilli.

4. In a small bowl or jug mix remaining sesame oil and sugar, reserved grapefruit juice and season with salt and pepper. Place prawns on top of salad and serve with pea shoots, a sprinkle of black sesame seeds and remaining lime cut into wedges.

SCAN FOR VIDEO GUIDE

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RECIPES

BAGUETTE BAKED EGGS

PREP

30 MINS

SERVES

4

INGREDIENTS

METHOD

1 long (50cm) baguette 80g garlic butter, softened 1 cup grated pizza cheese 4 small eggs ¼ cup relish or chilli jam 1 Tbsp dukkha 2 Tbsp chopped flat-leaf parsley or any herbs you like

1. Preheat the oven to 180°C fan forced. Line a roasting pan with baking paper.

2. Cut the baguette in half crossways. Use a small, serrated knife to cut two 7cm long sections out of each piece, about 2cm deep. Pull out some of the bread to create a shallow hole, enough to hold the cheese and egg filling. Place the baguettes in a pan.

3. Brush garlic butter liberally in each hole. Press ¼ cup cheese into each hole including up the sides. Crack 1 egg at a time into a small bowl, then pour one egg into each hole. Repeat with remaining eggs.

4. Cover securely with a sheet of greased foil. Bake for 25 minutes until whites are almost set, then remove foil and bake for a further 5-7 minutes or until egg whites are cooked through. Remove from the oven tray and cut each piece in half.

5. Spoon over chilli jam. Sprinkle with dukkha and parsley. Serve.

www.australianeggs.com.au PAG E 4 2

Australian Versatile Authentic

No mess, no fuss.

Ideal for all your battering needs making great seafood, banana, pineapple, nuggets, dagwood dogs or use with chicken, pork or vegetables such as potato scallops. marymacks.com.au

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SWIRLED CHOC COCONUT PAVLOVA

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RECIPES PREP

COOK

MINS

MINS

15

70

SERVES

8

INGREDIENTS 6 free range egg whites 1 ½ cups castor sugar 1 tbsp corn flour 2 tsp malt vinegar 100g dark chocolate 1 cup toasted coconut 100g dark chocolate 1 x 400ml can coconut cream 1 punnet Victorian strawberries, washed & hulled Extra coconut to serve

METHOD 1. Beat the egg whites to form soft peaks, then gradually add sugar until well dissolved. Fold through the corn flour and malt vinegar.

Grate the chocolate, and fold through egg mix with toasted coconut (leave quite streaky).

2. Spoon mix onto a large (30cm x 30cm) tray lined with baking paper, and even out on top with a large metal spoon. Bake at 150°C for 70 minutes, then allow to cool in the oven.

3. Make a rich chocolate ganache by melting the extra chocolate into the coconut cream, then allow to cool.

4. To serve, puree half of the strawberries to a coulis. Serve pavlova topped with cooled choc coco ganache, additional sliced strawberries and extra coconut.

Recipe courtesy Victorian Strawberries

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AVAILABLE IN LOW CARB, MASHING, CHIPPING & ROYAL BLUE 1.5KG BAGS FROM SELECTED INDEPENDENT SUPERMARKETS AND QUALITY GREENGROCERS, EXCLUDING WA & TAS

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RECIPES

CHIMICHURRI LOW CARB POTATO SALAD

PREP

20 MINS

SERVES

2

INGREDIENTS

METHOD

4 Mitolo Low Carb potatoes, cut into bite-sized pieces 1/4 cup chopped parsley 2 eggs 200g chickpeas 2 cups oak lettuce leaves 1 carrot, thinly sliced 1 lebanese cucumber, thinly sliced 1/2 cup baby mixed tomatoes 1/2 cup sugar snap peas 12 mixed pitted olives 1 lemon 1/4 cup olive oil sea salt & cracked black pepper

1. Place potatoes into boiling salted water and simmer until tender. Strain and allow to cool before dressing with juice from half a lemon, 2 tbsp olive oil and parsley.

2. Boil the eggs to your liking.

3. Divide the ingredients between 2 bowls.

4. Serve drizzled with the remaining olive oil, seasoned with salt and pepper and extra lemon on the side.

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CRISPY HALOUMI, PRAWN AND AVOCADO SALAD WIT

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RECIPES

TH PARMESAN CRISPS

PREP

COOK

MINS

MINS

15

15

A healthy and light way to enjoy Australian Prawns.

INGREDIENTS 12 thin slices of baguette 1 cup grated parmesan 2 tbsp olive oil, plus extra for brushing 200 g haloumi, sliced 16 large cooked Australian prawns 2 cups watercress leaves, washed 1 large avocado cut into wedges ½ cup buttermilk 2 tbsp lemon juice 1 tbsp chopped mint Salt and pepper Fresh lemon and mint to serve

METHOD 1. Brush each slice of bread with olive oil and press face down into the parmesan to coat.

2. Heat oil in a large frying pan over medium heat and cook baguette slices for 1-2 minutes each side until golden. Set aside.

3. Add haloumi to the pan and cook for 2-3 minutes each side or until golden.

4. Divide the prawns watercress and avocado between bowls. Mix together the buttermilk, lemon juice and mint, season to taste and drizzle over the prawn salad.

5. Top with crispy haloumi and serve with fresh lemon, mint and parmesan crisps.

SCAN FOR VIDEO GUIDE

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RECIPES

THE REAL FAIR DINKUM AUSSIE MINI SAUSAGE ROLLS INGREDIENTS

METHOD

2 x 375g packets Puff Pastry, Thawed 1 egg, lightly beaten, for eggwash 2 tbs sesame seeds Tomato sauce, to serve

1. To make filling, heat oil in a frying pan over medium heat.

Add onion and 1 tsp salt, and cook, stirring, for 8 minutes or until soft. Cool for 5 minutes.

2. Using your hands, combine onion and remaining filling ingredients in a bowl.

3. Preheat oven to 190C fan-forced. Cut each roll of pastry in half widthwise. Using a rolling pin, roll each piece out on a lightly floured sheet of baking paper to 22cm x 26cm.

Lightly prick pastry with a fork, then brush with eggwash.

Place one-quarter of filling along long edge, leaving a 3cm border, then roll up to enclose filling. Repeat with remaining pastry, filling and eggwash to make 4 rolls.

Place rolls on a tray lined with baking paper and freeze for 10 minutes to firm. Reserve eggwash.

4. Trim 5mm from both ends of each roll, brush with eggwash, then scatter with sesame seeds. Using a finely serrated knife, cut each roll into 6 and place on 2 oven trays lined with baking paper.

Sausage filling 2 tbs olive oil 1 red onion, finely chopped 75g (1 cup) panko (Japanese) breadcrumbs (see note) 450g minced beef 450g minced pork 1/2 tsp dried chilli flakes 70g (1/4 cup) tomato paste 1 tbs red wine vinegar 1 tbs Worcestershire sauce 1 tbs Dijon mustard 2 rashers middle-cut rindless bacon, finely chopped 2 eggs

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MILO CARAMILK CRACKLE BARS

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RECIPES PREP

COOK

MINS

MINS

15

5

MAKES

25

Crunchy, chocolatey and totally moreish these Milo Caramilk Crackle Bars are a next-level twist on the old-school favourite. Easy to make, no oven needed and guaranteed to disappear fast!

INGREDIENTS 125g Copha, chopped 150g Caramilk chocolate, broken into pieces (see tips) 3 cups (120g) rice bubbles ¾ cup (75g) desiccated coconut 1 cup (100g) Milo Topping 50g Copha, chopped 165g Caramilk chocolate, broken into pieces (see tips) 1-2 tsp Milo to sprinkle on top

METHOD 1. Place Copha and Caramilk chocolate in a microwave safe bowl and microwave at medium power in short 30 second bursts, stirring between each burst until melted and smooth. Allow to cool.

2. Combine rice bubbles, coconut and Milo powder in a large bowl. Pour over Copha mixture and mix well to combine.

3. Pour into a greased and lined 20x30cm slice tin and firmly press into the tin with a spatula or flat-bottomed glass. Refrigerate until set.

TOPPING 1. Place Copha and Caramilk in a microwave safe bowl and microwave at medium power short 30 second bursts, stirring between each burst until melted and smooth. Allow mix to cool at room temperature until slightly thickened (approx. an hour), before pouring over chilled slice. Sprinkle over remaining Milo to decorate. Chill until set.

2. Cut into squares to serve.

TIPS • • •

We used 1 x 315g Cadbury Caramilk block from the supermarket, breaking it up to use some in the base and the rest on top Slice will keep in an airtight container up to one week You can also freeze the slice in portions, allowing it to come to room temperature before serving, or enjoy chilled PAG E 5 3

Choose PAG E 5 4

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Violet crumble recipe

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www.buyausmag.com.au

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Happy home

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Happy home

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wobbletee

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AUSSIE PETS

pets

Travelling with

Sometimes you need to take Your pet with you on a trip Or just transport them From one place to another, Here are some need to know Before i go tips. »

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AUSSIE PETS

CAR TRAVEL

VENTILATION

You need to know how your pets is going to react when in the car, most will be fine and actually enjoy it but some will hate it and need to be put in a cage or restrained.

If your pets is in the back part of the car it may be struggling to get adequate ventilation. You may be driving window down, arm out quite comfortable but that does not mean the back of the car is getting fresh, cool air, especially if pets are behind seats or travel luggage.

Ventillation is essential for pet travel along with cool in car temperatures.

The last thing you need when you are driving down the road is the cat jumping on your head in a frantic effort to escape, or the dog weeing from fear, nervousness or excitement.

A test run is best, before you leave, take your pet for a few drives, see how they react and then plan for their travel.

Also if you will be travelling with people unfamiliar with the dog make sure a few meet and greets are done before you go.

SCHEDULE MORE STOPS. If caged the pet will need to stretch often, probably once an hour for a good ten minutes

MEDICATION If your pets is excitable or struggles being caged you can speak to your vet about some relaxing medications for the trip.

RESTRAINT It’s important to have some kind of restraint for your pet in case of an accident or sudden braking. This is not only a safety precaution for the pet but also for the occupants. Pets are light and will get propelled into the closest object, seat, passenger, or driver.

WATER Offer your pet water often, take a small bowl and every now and then offer them a drink.

Pets will dehydrate much faster in a car.

PETS AND PLANES Most pets can travel on a plane, only service animals can ride in the plane in Australia, other will ride comfortably in the cargo area.

Not all flights carry pets, so if you need to be somewhere on a particular date, check early to see if your preferred flight is carrying pets.

Most Australian airlines have similar travel guidelines. Pets must be over 8 weeks old.

Some dog breed can only travel limited hours.

Some dog breeds can’t fly at all. Check with your airline to see exactly what restrictions may apply and what you need to bring.

Remember preparation is the key to a great travel experience.

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