How about a Wild Smoked Salmon Reith
For full recipe on page
For a vibrant vegetarian option
fill a platter with roasted vegetables, hummus, olives, stuffed peppers, and artisan breads with dipping oils.
The Gift Of Giving
AUSTRALIANS GIVE BIG
Billions flow to public charities each year
Australia’s reputation as a generous nation remains firmly intact, with public charities receiving a record $18.9 billion in donations and bequests in 2023. That’s a powerful reflection of Australians’ willingness to lend a hand from everyday givers to major community appeals.
According to the latest Australian Charities and Not-for-profits Commission (ACNC) report, the charity sector’s total revenue exceeded $222 billion, with almost one in every twelve dollars coming directly from public donations.
The country’s biggest fundraising organisations World Vision Australia, The Smith Family, The Salvation Army, Médecins Sans Frontières Australia, Compassion Australia, WIRES, and the Australian Conservation Foundation are responsible for the lion’s share of donations. Together, they support everything from local homelessness programs and education scholarships to wildlife rescue and international disaster response.
At the same time public giving in Australia has become increasingly diverse and how they raise money is changing. Much of the support now comes through regular giving programs, workplace donations, online campaigns, and event fundraising a trend that has made charities less dependent on one-off appeals.
And Australians aren’t just giving they’re giving smart. The best-known public charities deliver between 70% – 87% of every dollar typically reaching on-the-ground services after administration and fundraising costs. That’s an encouraging signal for donors who want their money to make a real difference.
In short, Australians continue to prove that compassion and generosity are part of our national character.
Christmas excitement is everywhere.
The creation of homemade gifts is a fantastic way to get the kids into the Christmas spirit. Kids can use their imagination and creativity to create the gifts, and a personal touch makers each gift a little more special.
Wrapping Paper
Can be expensive, but you may have a ready supply sitting around the house in the form of kid’s school paintings and drawings. Gifts wrapped in school paintings provides that personalised touch, the receiver will feel the love and the kids generally enjoy the experience of selecting something for that person, then wrapping it. It makes giving all that more enjoyable.
Lollie Jars
Save up those old coffee jars and at Christmas have your kids fill them with Christmas coloured lollies. This is a cheap gift that looks great, is delicious. Add your own labels and this becomes a very personal gift.
Make your own Christmas Crackers
This is a favorite for my kids. Once you have used a few rolls of wrapping paper you will have the round centre left over or you can buy sturdier rolls from a craft shop. Cut these up into 12cm lengths, then head down to the $2 shop to find some pop out toys, your local craft store for some Bon bon “Bangers” (they may be called something different in each store.) write some really bad jokes and you are ready to go. Put toys, bangers and joke in the centre of cut roll and wrap roll with Christmas paper or kids school artwork paper, twist the end ensuring the end of the banger strips are visible at each end. Seal the end loosly with tape or string, even well twisted paper may hold well. Decorate as required and they are ready.
Christmas tree ornament
You can buy empty clear plastic hanging balls from most craft stores, these can be filled with snow, glitter, or anything light. You can even decorate solid foam balls, just get our some coloured texta’s or paint.
Support Australia’s Flower Industry By Asking
Is It Flown or Grown?
Australia’s cut-flower industry is shrinking fast, yet amidst the imports and closures a handful of local growers are still blooming.
In the leafy hills around Flowerdale, Victoria about 95 km north-east of Melbourne in the Shire of Murrindindi growers are doubling down to remain viable. At the Bloom into You Flower Farm in Flowerdale, the owners have invested in advanced glass-house infrastructure, climate-controlled tunnels, and state-of-theart picking & grading lines to deliver premium blooms throughout the year. Similarly, the family-owned Flowerdale Farm has upgraded irrigation systems and built chilled automation for harvesting its wide range of edible flowers and boutique cut stems. These upgrades are designed to close the cost-gap with imports and offer “now, local, premium” products.
Meanwhile, the national picture remains grim for the broader sector. Official data show that in Victoria, the gross value of cut flower production was just $111 million in 2021-22, while Victoria also accounted for 34 % of the nurseries and floriculture sector nationally. At the same time Australia imported more than $100 million worth of cut flowers in 202223 while exporting only about $9.3 million. Many Australian commercial cut-flower farms have closed over the past decade as labour costs rose and shelf-space was captured by cheaper year-round imports from countries such as Kenya, Colombia, Ecuador, Malaysia and China.
With most domestic producers gone or drastically scaled down, imported stems dominate the market especially standard varieties like roses, carnations and chrysanthemums. Imported roses account for a large share of the retail bunch market because local growers cannot yet reliably supply all year round and at the same cost.
Yet hope remains in differentiation. Flowerdale growers, for example, focus on niche and native varieties plus highend edible-flower lines long favoured by restaurants and florists. At Flowerdale Farm the range now includes 15+ edible flower varieties such as “Sapphire Buttons” (cornflowers) and “Pink Pirouette” (fuchsia) that command premium dollars. The investment in infrastructure in Flowerdale glasshouse, automation, refrigerated logistics shows how local growers are positioning themselves not just as cheaper alternatives, but as premium, locally-grown, flavour-rich and fresh.
THE TAKEAWAY FOR CONSUMERS?
Next time you pick up a bouquet ask: “Is it flown or grown?” Supporting growers from places like Flowerdale means fresher stems, more sustainable supply chains and a stronger future for Australia’s cut-flower heritage.
26
YEARS
Large area - low pressure 9 to 14.5m diameter. Average flow rate 7LPM. Designed for domestic, commercial and rural application.
The Wobble-Tee, Clever Drop and RolaRain sprinklers all have removable filters for dam or river use. Multiple sprinklers can be run off one tap. UV stabilised for a long life in the harsh Australian sun.
Available from leading hardware stores and rural retailers.
Waters a LARGE area up to 15 metre diameter. Average flow rate of 10 LPM.
Waters a SMALL area up to 8 metre diameter. Average flow rate of 4 LPM. Purpose shaped base for roof cooling.
Sprinkler
Sprinkler
Sprinkler
Shop Smart
This 2025 Christmas
10 Tips to save money and give better
Set a rock-solid budget. According to Australian Securities & Investments Commission (ASIC), Australians estimate spending around $783 each on gifts, travel, and celebrations. Decide how much you can afford before you go browsing and stick to that number.
Use price comparison tools & cash-back. Apps and browser add-ons can spot hidden deals; stacking coupons + cashback = serious savings.
Buy early & grab essentials ahead.
Buying food, supplies and non-perishables early helps spread costs and avoid lastminute mark-ups.
Make a gift list & allocate.
Create a list of who you’re buying for and give each person a set budget. A simple checklist helps avoid impulse buys.
Avoid debt and BNPL for gifts.
ASIC warns that reliance on credit or buy-now-pay-later can trigger a “post-Christmas spending hangover”.
Take advantage of resale & second-hand. Great gifts at lower cost — and more sustainable too.
Wrap smart & sustainably.
Shop key sale periods, but avoid traps.
Events like Black Friday and Cyber Monday offer genuine deals just don’t let them trick you into buying things you don’t need.
Consider experiences or personalised gifts.
Instead of “just another thing,” choose something meaningful: shared experiences, vouchers, or a custom gift.
Track your spending.
Use a dedicated savings account or spending tracker so you don’t surprise yourself in January. 1 4 7 2 5 8 3 6 9 10
Reusable gift bags or eco-friendly wrap = less waste + less cost.
Coopers
Thinking Chocolate, think Pink Lady
FOR THE LOVERS OF CHOCOLATE
There’s chocolate, and then there’s Pink Lady. In a world of mass production and fleeting fads, Pink Lady stands as a testament to the timeless art of chocolate-making. Proudly Australian owned and crafted in Melbourne, it has earned a devoted following for its luscious, silky-smooth chocolate that delights both heart and palate. Every piece begins with the finest ingredients and follows the traditional conching method – a slow, rhythmic process that produces an ultrasmooth, velvety texture.
Featured this season, the White Chocolate Raspberry Jellies combine soft, divine raspberry jellies enrobed in creamy white chocolate, offering a distinctive balance of sweetness and tang. Perfect for gifting or boutique retail display, these treats can also be served as a premium dessert or paired with tea or coffee. Made with care and love, Pink Lady is more than chocolate it’s a celebration of flavour, tradition, and Australian craftsmanship.
Bulla
Naught
Man hands
Hamper
Darrell Lea is sprinkling extra magic this Christmas
"Christmas is about enjoying special moments together, and our 2025 range gives families even more ways to do that. From our iconic favourites to the Make Your Own Rocklea Road, Aussies can put their own twist on a classic, bringing loved ones together in the joy of creating and celebrating."
JaneJames,HeadofMarketingforDarrellLea.
All products in the Christmas range are 100% palm oil free and made with sustainably sourced cocoa. The 2025 Christmas range is now available at all leading retailers nationwide.
Arnotts
LILYDALE ROASTED TURKEY WITH JUNIPER AND GIN SOURDOUGH HERB STUFFING
INGREDIENTS
FOR THE TURKEY
50g unsalted butter, melted and cooled
1/3 cup olive oil
3.5kg Lilydale whole turkey Fresh bay leaves, to serve
FOR THE STUFFING
80g unsalted butter
Drizzle of olive oil, plus extra for tossing
1 brown onion, finely diced
1 large red apple, diced
2 tablespoons juniper
METHOD
FOR THE STUFFING
berries, lightly crushed
2 large garlic cloves, finely chopped
1/4 cup of your favourite gin, or to taste
1 teaspoon nutmeg
2 teaspoons cinnamon
1 tablespoon each of orange zest and juice
300g sourdough bread, with crust removed, torn into small pieces
One egg, lightly whisked
1 bay leaf
1. To make the stuffing, melt half of the butter with a little olive oil in a frying pan over a low heat and gently cook the onion with the apple and juniper berries for 5 minutes, or until onion has softened. Add the garlic, gin, spices, zest and juice. Cook, stirring for a further 2 minutes. Add the bay leaf.
2. Tip the mixture into a large heatproof bowl to cool.
3. In the same fry pan, melt the rest of the butter and fry the sourdough pieces for 3 to 4 minutes, stirring occasionally. Then add them to the bowl.
4. Set aside to cool.
5. Once cool, stir through the whisked egg and season to taste.
FOR THE TURKEY
1. Preheat the oven to 180°C on fan forced.
2. Combine the butter and oil in a small bowl. Brush some of the mix all over the outside of the turkey and season with salt and pepper.
3. Place the cooled stuffing inside the cavity of the turkey and close the cavity securing with toothpicks. Using kitchen string, tie the legs of the turkey together. (Alternatively, the stuffing can be cooked separately in a small baking dish for the last 20 mins of the turkey cooking.)
4. Roast for 2-2½ hours, basting regularly with the oil and butter mix. The turkey is cooked when you pierce the thickest part of the thigh with a skewer and the juices run clear.
5. Remove the turkey from the oven and leave in the tin for 10 minutes, cover loosely with foil.
6. Lift the bird out, then transfer to a large carving board. Leave the turkey to rest until you’re ready to carve. Garnish with bay leaves and cinnamon quills
7. Serve turkey with the stuffing and with Pearl cous cous salad.
Cobram
NEAPOLITAN TRIFLE
INGREDIENTS
VANILLA PANNACOTTA
400g Double Cream
8g gelatine leaves
350ml thickened cream
300ml milk
160g caster sugar
1 vanilla bean, halved and seeds scraped
STRAWBERRY & WHITE
CHOCOLATE CREAM
250g Double Cream
250g strawberry puree
300ml milk
6g gelatine
3 egg yolks
50g caster sugar
300g white chocolate, finely chopped
METHOD
CHOCOLATE SPONGE
225g self raising flour
1 tsp baking powder
225g caster sugar
225g unsalted butter, softened
4 large eggs
50g cocoa powder for topping
350g Double Cream
50g caster sugar
strawberry, vanilla & chocolate
wafer biscuits
strawberry, vanilla & chocolate
mini ice-cream cones
pink and white marshmallows
1. For the vanilla pannacotta, soak gelatine leaves in cold water until softened. Place thickened cream, milk, sugar and vanilla seeds into a medium saucepan and bring to a simmer. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve. Remove from the heat and stir through the double cream. Pour the mixture into a 20cm trifle dish. Cover and refrigerate overnight to set.
2. For the strawberry and white chocolate cream, soak gelatine leaves in cold water until softened.
3. Bring the milk to the boil in a medium saucepan.
4. Whisk egg yolks and sugar in a medium bowl, pour over the hot milk, whisking continuously.
5. Pour the mix back into the saucepan and simmer until thickened.
6. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve.
7. Place the white chocolate into a large bowl and pour over the hot mixture, whisking until smooth.
8. Add strawberry puree and whisk to combine.
9. Place into a container, cover the surface of the cream with clingfilm and refrigerate overnight to set.
10. For the chocolate sponge, preheat oven to 160°C and grease a 22cm cake tin.
11. Place all the ingredients into the bowl of a stand mixer and beat for two minutes or until smooth.
12. Pour the batter into the prepared tin and bake for 30 minutes or until cooked through. Set aside for 10 minutes then turn out on to a wire rack to cool. Wrap well in clingfilm.
13. To assemble the following day, trim the sponge to fit snugly on top of the pannacotta.
14. Place the strawberry and white chocolate cream into a large bowl, whisk until smooth, spoon over the sponge and even out with a spatula.
15. Whisk double cream and sugar to stiff peaks and swirl over the strawberry cream.
16. Garnish with wafer biscuits, ice-cream cones and marshmallows. Serve immediately.
CHRISTMAS TREE DEVILLED EGGS SERVES
INGREDIENTS
For the pickled eggs
4 Australian eggs
1 small beetroot, cut into large pieces
½ cup sugar
½ cup white vinegar
½ cup water
For the devilled filling and Christmas tree toppers:
1 telegraph cucumber
1 small, yellow capsicum
½ cup mayonnaise
1 tablespoon mustard
1 teaspoon tabasco sauce
Salt and pepper
Recipe by Jane de Graaff for Australian Eggs
www.australianeggs.com.au
METHOD
8 PREP 20 MINS
1. First, hard boil your eggs by simmering them for 8 minutes. Then crack the shells and plunge them straight into icy water and peel the shells off. Set aside in the fridge until needed.
2. Next, make your pickling liquid to colour the eggs red. In a small saucepan add the sugar, vinegar, water and beetroot and bring to a simmer, swirling to dissolve the sugar. Simmer gently for 10 minutes to bring the colour out of the beetroot. Remove the beetroot and allow the liquid to cool.
3. Place the cooked, cooled and peeled boiled eggs into a dish and cover with the beetroot pickling juice, making sure the eggs are as submerged as possible. Place the eggs in the fridge to steep in the pickling solution for a minimum of 1 hour, turning the eggs every ½ hour to make sure they take an even colour all over. The longer you leave them in the pickling juice, the redder the eggs will get. But just 1 hour will still look great.
4. Prepare your cucumber Christmas tree toppers. Using a vegetable peeler, cut long cucumber ribbons and pat them dry with a paper towel. Using a star cutter or a sharp knife, cut some small stars out of the yellow cucumber. Use a small skewer or toothpick to weave the cucumber strips into a Christmas tree shape and secure them, adding a star on top.
5. Make your devilled egg filling. Gently halve your pickled eggs and remove the hard boiled yolks to a small blender, reserving the red-coloured halves.
6. Add mayonnaise, mustard, tabasco, salt and pepper to the yolks and blitz until smooth. Add the mix to a piping bag.
7. Lay your hollow red pickled egg halves onto a serving platter, pipe the devilled egg filling into the yolk hollows and then top with a cucumber Christmas tree, using the skewer to hold it all in place.
AUSTRALIAN CHRISTMAS PINEAPPLE FRUIT CAKE
Celebrate an Aussie Christmas with a delightful twist on a classic. This Australian Christmas Pineapple Fruit Cake, adorned with pure white frosting and stunning dried pineapple flowers, brings a fresh, tropical flair to your festive table. Inspired by a beloved recipe from the early Fairy Baking cookbook, this modern version combines tradition with a touch of contemporary elegance. It's the perfect way to enjoy a slice of Australian baking history while adding a bit of tropical cheer to your holiday celebrations.
INGREDIENTS
375g Fairy margarine, chopped, extra for greasing
1 cup water
1 ½ cup (260g) brown sugar
5 cups (750g) mixed dried fruit
1 can (432g) crushed pineapple in juice, well drained (see tip below)
4 eggs, beaten
2 cups self-raising flour
2 cups plain flour
METHOD
PURE WHITE FROSTING
250g Copha, room temperature, sliced
360g (3 cups) cups icing sugar mixture, sifted
2 tsp vanilla extract
2 tbsp boiling water
Dried pineapple flowers, to decorate (see tip)
1. Preheat oven to 170C/150C fan forced. Grease and line the bottom of a 2.8 litre metal pudding tin with a small disc of baking paper.
2. Place Fairy, sugar and water in a large saucepan over a medium heat and stir until melted. Stir in dried fruit and bring to a simmer. Simmer for 5 minutes. Transfer to a large heatproof mixing bowl. Allow to cool for at least 20 minutes. Stir in pineapple then eggs.
3. Add combined sifted flours in two batches. Mix until all the flour has been incorporated. Spoon into prepared tin. Smooth surface. Tap tin on bench a few times to settle mixture.
4. Bake for 1 hour. Cover with pudding tin lid. Bake for a further 1 hour and 10 minutes or until a skewer inserted in the centre comes out clean. Cool in tin. Turn out onto a wire rack.
FROSTING
5. Place Copha in a large bowl of an electric mixer. Using the paddle attachment, beat on a low speed until smooth. Increase speed to medium and beat for a further 3-4 minutes, or until creamy. Beat in vanilla.
6. Gradually add1 1/3 cup icing sugar at a time and boiling water, beating until combined. and smooth. If frosting isn’t smooth and fluffy, Microwave in 10 second bursts to soften and beat until fluffy.
7. Spread frosting over top and sides of cake, leaving a 2cm border uncovered around the bottom. Decorate with pineapple flowers.
TIPS: PINEAPPLE CAKE
Use the Fairy wrapper to grease baking trays, tins and pans. Place pineapple in a sieve over a bowl and press all the juice out with the back of a spoon.
TIPS: FROSTING
To soften Copha, leave it out of the fridge for at least 24 hours. Thinly slice or grate. Alternatively, run the outside of the mixing bowl under hot water then add sliced Copha and beat. Do not melt Copha. Frosting is best used immediately after beating as it becomes solid on standing. Soften in short 10 second bursts in the microwave then beat again with electric mixer to bring it back to a fluffy consistency.
BUTTERNUT SNAP MANGO CHEESECAKE
INGREDIENTS
Sliced mango and toasted shredded coconut, extra, to serve
Coconut biscuit base
250g pkt Arnott’s Butternut
Snap Cookies
½ cup (40g) shredded coconut
100g butter, melted
Mango Filling
150g chopped fresh mango
1 tbsp caster sugar
1 tsp gelatine powder
1 tbsp boiling water
Cream cheese filling
1½ tsp gelatine powder
2 tbsp boiling water
250g pkt cream cheese, softened
⅓ cup (75g) caster sugar
1 tsp vanilla extract
½ cup (125ml) thickened
cream
METHOD
1. Line base of a 12cm x 34cm loose-based tart tin with baking paper.
2. Coconut Biscuit Base: Chop 50g Butternut Snap biscuits and reserve. Place remaining 200g biscuits and coconut in the bowl of a food processor and pulse until fine crumbs form. Add melted butter and process until just combined. Press mixture firmly into base and sides of tin, smoothing the surface. Cover and refrigerate for 20 minutes or until firm.
3. Mango Filling: Place mango and sugar in the bowl of a food processor and process until smooth. Combine gelatine and boiling water in a small jug; stir until gelatine dissolves. Whisk into mango mixture. Refrigerate until it thickens to the consistency of thickened cream.
4. Cream Cheese Filling: Combine gelatine and boiling water in a small jug; stir until gelatine dissolves. In the bowl of an electric mixer, beat cream cheese, sugar and vanilla until smooth Gradually add cream beating until combined and slightly thickened. Add gelatine mixture beating gently to combine; don’t overbeat.
5. Spoon cream cheese filling into biscuit case. Dollop spoonfuls of mango filling on top and, using a skewer, swirl gently through cream cheese filling. Cover and refrigerate for 4 hours or until firm.
6. Serve cheesecake topped with extra sliced mango and toasted
7. coconut, sprinkled with reserved chopped biscuits.
WHITE CHRISTMAS MINTY TREATS
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.
Carb Potatoes
2 corn cobs
200g green beans
8 radishes, cut into wedges
2 tbsp olive oil
sea salt & cracked black pepper
FOR CHIMICHURRI
1/2 cup parsley, finely chopped
1/2 cup coriander, finely chopped
2 garlic cloves, finely chopped
1 red chilli, finely chopped
1/2 tsp ground coriander
1/2 cup olive oil
2 tbsp red wine vinegar
2. Steam the potatoes until tender and slice when cool enough to handle.
3. Steam the corn and beans, plunging the beans into an ice bath (1L water with 1 cup of ice added) to retain their vibrant green colour.
4. Toss the potatoes in the chimichurri and place them onto a serving plate.
5. Slice the corn kernels from the cob and add to the plate with the beans and radish.
6. Drizzle with olive oil and season with salt and pepper before serving.
Patties
SALTED CARAMEL PAVLOVA
INGREDIENTS
300ml Bulla Whipping Cream
Store bought Pavlova Base
Salted Caramel
300ml Bulla Cooking Cream (at room temperature)
2 1/2 cups caster sugar 1/2 cup water
1tsp sea salt flakes
Caramel Shards
1 cup caster sugar
1/4 cup water
METHOD
1. Remove store bought Pavlova base from box.
2. To make the caramel, combine sugar and half a cup of water in a saucepan over a low heat, stirring until the sugar dissolves.
3. Then turn the heat up to medium and cook without stirring for 8-10 minutes, occasionally brushing down the sides of the pan with a damp pastry brush, until a golden caramel forms. Summer Berr y Pavlova Smashed Tropical Pavlova Salted Caramel Pavlova.
4. Remove the pan from the heat and pour in some Bulla Cooking Cream. Be careful as the mixture will bubble, then seize.
5. Return the pan to low heat, add salt to taste, and cook, stirring for another couple of minutes until smooth.
6. Using a clean mixing bowl, whip the Bulla Whipping Cream for 90 seconds.
7. Then spread cream over the pavlova base and drizzle salted caramel over the top.
8. For Caramel Shards - Stir water and sugar in a saucepan over low heat until the sugar dissolves. Increase heat to high.
9. To dissolve any sugar left on the side of the pan, brush down with a wet pastry brush. Bring to boil.
10. Cook until the mixture is a rich golden colour - don’t let it burn. Remove from heat - the residual heat continues to colour toffee.
11. Drizzle over baking paper and leave to cool and harden.
12. Break into pieces and place on top of pavlova to finish.
WILD SMOKED SALMON WREATH
Find Barossa Fine Foods Wild Smoked Salmon in select Woolworths and Coles supermarkets nationwide, as well as in leading independents and Barossa Fine Foods retail stores across South Australia.
INGREDIENTS
2 baby cos
1 continental cucumber
3 baby cucumbers
½ red onion, thinly sliced
4 radishes, thinly sliced
2 pkts Barossa Fine Foods
Wild Smoked Salmon
⅓ cup dill fronds
⅓ cup flat leaf parsley leaves
1 bunch watercress, washed and dried
1 jar Beerenberg Creamy Seafood Sauce
Lemon and lime wedges, to serve
METHOD
1. Remove the outer leaves of the baby cos, wash and dry, then cut in half and thinly slice. Set aside.
2. Using a peeler, peel long strips from the continental cucumber, then roll each strip lengthways to create a floret. Set aside.
3. To make the wreath, place a large platter on the bench, then arrange the sliced baby cos in a circle. Add the radish, red onion, baby cucumbers and cucumber florets evenly around and over the baby cos.
4. Roll up the slices of Barossa Fine Foods Wild Smoked Salmon and place around the wreath, then scatter over the dill fronds, parsley leaves and watercress.
5. Serve with Beerenberg Creamy Seafood Sauce and lemon and lime wedges.
Pental
By Gum it’s Good
Eucalyptus is a versatile and powerful natural antibacterial essential oil. Keep your home clean and fresh with Bosisto’s Eucalyptus Oil, Spray and Solution. The Oil helps relieve symptoms of Cold & Flu and acts as an antiseptic for minor wounds. The Spray kills COVID-19, the Flu virus (Influenza H1N1) and 99.9% of germs, and the Solution is the ideal partner in laundry and floor cleaning.
“Halleluya”
Chocolate prices could fall.
If you have been giving chocolate prices the side eye as you walk down the confectionary isle you are not alone. Years of poor cocoa harvests driven by drought and crop disease has seen cocoa prices steadily rise, and hence chocolate prices world wide have risen steadily.
Sceptics were accusing suppliers and retailers of price gauging with arguments like “white chocolate hasnococoainit,that’sgoneuptoo,why”? hmmm, that’s a good point.
Many producers did take steps to keep the prices of their products from rising which saw a fair bit of shrinkification and collaborations. New products and collaborations are widely seen as premium or limited edition which consumers are generally happy to pay more for.
As cocoa levels increase, we should see some price relief, it certainly is not expected to be a huge price reduction but as long as the prices are going down (even slightly) rather than up, that’s a win for consumers, and chocolate lovers in particular.
Menz 2x
Australia will Host the World 10 World Butchers’ Challenge in 2028
th
Yes, you read correctly, there is a World Butchers’ Challenge. Butchers from around the world come together to showcase their unique skills, artistry, and cultural traditions.
Australia was recently confirmed as the host nation for the 2028 competition after a competitive bidding process. The event is sure to attract leading butchers from around the world. Having some of the, most experienced butchers in the one place will provide opportunities for collaborations, ideas, and opportunities.
The 2028 event will deliver wide-reaching benefits for the Australian meat industry, providing international exposure and showcasing exciting careers to the next generation.
Further details around the 2028 venue and dates, alongside entry information, team packs, and partnership opportunities, will be shared at the official launch of the 2028 World Butchers’ Challenge in early 2026.
Arnotts
Sanitarium