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Sweet Taste Of Summer
SUMMER FRUITS ENJOYING FRUITFUL EARLY HARVEST
Growers across most Australian regions are picking optimum fruit, with harvest beginning about two weeks earlier than usual thanks to warm and dry weather conditions.
Summer fruit Australia CEO Trevor Ranford said “Australia’s summer fruit season is experiencing a terrific start, with harvest of early season peaches, nectarines, apricots and plums now in full swing. “This is largely due to favourable weather conditions, starting with a hot and dry spring and summer-like temperatures. If this continues, we expect there to be an ongoing strong crop.
“Many growers are telling us that
FRUIT IS GENERALLY QUITE LARGE WITH A SWEET FLAVOUR PROFILE,
bright colour and good firmness – all of which are highly prized by consumers.
“Many of the early summer fruit varieties are positioned for the domestic market and are already available on store shelves around the country, plus it is pleasing to see that much fruit is also on its way to key export markets including the Middle East and across Asia.
“All indications are that most regions will enjoy a good long season with lots of premium fruit right through to around April next year.”
Summer
plums
Australian plums are a delightful juicy treat during the Christmas season. Their Christmassy color makes them an eye-catching addition to any dessert. Plums can also be cooked and, of course, eaten on their own, so they are versatile. Australian plums are available in many varieties and Summer is the perfect season for plums.
ROASTED PLUM SORBET
A REFRESHING TWIST ON A SUMMER CLASSIC.
Australian-grown nectarines are tasty and packed with fiber, antioxidants, and Vitamin C, making them a healthy summer snack. Try grilling your nectarines, and add some cream for the perfect desert. Or add them to a Summer salad, great color and burst of tangy flavour.
INGREDIENTS
1 vanilla bean
1 cinnamon stick
800g plums (rinse and pat dry)
5 tbsp granulated sugar for roasting plums
3/4 cup granulated sugar for sugar syrup
3/4 cup cold water
METHOD
1. Preheat oven to 180ºC.
2. Halve all plums, keeping pits intact.
3. Line a rimmed roasting pan with baking paper and place the plums in the pan facing up.
4. Evenly coat the plums with the 1.5 tbsp granulated sugar.
5. Place the vanilla stick and vanilla bean between the plums.
6. Leave in the oven for ~35 minutes. The plums should be tender and juicy.
7. Cool plums to room temperature.
8. Remove the pits, cinnamon stick and vanilla bean from the plums.
9. Place plums in food processor or blender and blend until smooth.
10. Filter puree through a sieve.
11. In a small saucepan, add the cold water and 3/4 cup granulated sugar.
12. Bring to boil and then simmer for 2 minutes.
13. Add sugar syrup to plum puree.
14. Freeze mixture in shallow container, whisking every couple of hours to breakdown the ice crystals (you may need to whisk more frequently than this depending on the temperature in your freezer).
15. You may need to transfer the product to a food processor when the sorbet is completely frozen to make it smoother.
16. Transfer to container and leave overnight until firm.
watermelon
Australian-grown watermelons are a refreshing summer treat. Fantastic for kids as the high-water content is perfect for keeping them hydrated.
There is only one way to enjoy watermelon, cold and cut into triangles. Well, that is unless you like a delicious watermelon juice, just remember to give it a good strain if you are making it for the first time, lumpy juice is not ideal. You can actually eat the white inner rind of the watermelon, it’s packed with goodies, just don’t eat the outer green rind.
PINEAPPLE MOJITO
INGREDIENTS
½ lime, cut into wedges
6 mint leaves
1 passionfruit
½ cup Pineapple Passion V8 juice
40ml coconut rum (Malibu)
½ cup soda water
1 cup Ice
Pineapple wedge and mint to garnish
METHOD
1. Place lime and mint in a glass. Using a muddler, crush up lime and mint. Add passionfruit, rum and V8 juice. Add ice and stir. Top with soda and garnish with pineapple wedge and mint. Enjoy!
TEQUILA SUNRISE
INGREDIENTS
30ml tequila
½ cup Tropical V8 juice
1 cup ice
2-3 teaspoons grenadine
Orange slice and maraschino cherry to garnish
METHOD
1. Place tequila and V8 juice in a tall glass. Mix. Add ice and slowly trickle grenadine down the side of the glass. Do not mix. Garnish with orange and cherry.
mango
sweetest fruit in the world
This is the season to enjoy Mango’s and Australia is home to several delicious varieties, so no matter where you are located you should be able to find plenty of sweet Aussie grown Mango’s.
The humble Mango has been rated as the sweetest fruit in the world, so if you want sweet, you can't beat this treat. You can also grill mango, make mango juice, pickle mango, mango jam, Mango sorbet.
TRAY BAKE VANILLA CAKE WITH CALYPSO® MANGO
INGREDIENTS
2 cups (300g) plain flour
2 ½ tsp baking powder
4x60g eggs, at room temperature
1 ½ (335g) cups caster sugar
125g butter, chopped
1 cup (125ml) full cream milk
1 tbs (20ml) vegetable or light olive oil
2 tsp vanilla bean paste
375g cream cheese, chopped
⅓ cup (60g) icing sugar
3 Calypso® mangoes
Calypso® mango jam
1 large Calypso® mango
⅓ cup (80g) white sugar
1 lime, juiced
1 tsp vanilla bean paste
FROSTING
METHOD
SERVE 10 COOK 42 MINS
1. Position the rack in the centre of the oven. Preheat oven to 160°C fan forced. Grease and line base and side of 5cm deep, 20cmx30cm (base) slab or roasting pan.
2. Sift the flour and baking powder together, twice to evenly distribute. Set aside.
3. Place the eggs and sugar in bowl of electric mixer. Whisk on high speed for 7-8 minutes until pale and thick. Sift one-third of the flour over the egg mixture. Mix on low speed until just combined. Repeat twice with remaining flour mixture.
4. Heat the butter, milk, oil and vanilla, uncovered, in a medium heatproof microwave-safe bowl for 1-2 minutes until warm, do not boil. Add 1 1/2 cups of the egg mixture to the warm milk mixture. Whisk until smooth. Turn the mixer back onto low speed and pour in the milk mixture, mixing until just combined. Pour the batter into the pan. Tap the pan on the bench to knock out the air bubbles. Bake 30-35 minutes or until cooked in the centre when tested with a skewer. Stand in the pan for 30 minutes. Lift onto a wire rack to cool.
5. To make the jam, peel and chop the mango. Place into a large, microwave-safe bowl. Add the sugar and lime juice. Microwave, uncovered, for 6 minutes, stirring every 2 minutes until jam-like, it should still be a little runny. Spoon into a heatproof bowl, set aside to cool. Cover and refrigerate until ready to assemble.
6. Place the cake onto a serving board or platter. Beat the cream cheese with an electric mixer until smooth and creamy. Add the icing sugar, beat until smooth. Add 1/3 cup of the mango jam, beat until well combined. Spread the frosting over the cake. Dollop over the remaining jam. Cut the cheeks from the mangoes. Using a large spoon, remove the mango fruit from the cheeks. Cut into thick slices. Arrange over the frosting. Cut into pieces to serve.
TIPS
• This cake will keep for 5-7 days in an airtight container, lined with foil in a cool place.
• No time to make this delicious cake? For a cheat’s version, buy a slab of sponge or vanilla cake and follow steps 4 and 5 above.
PORTUGUESE CHICKEN SKEWERS WITH SAUTE CHILLI CALYPSO® MANGO
SERVE 4 COOK 24 MINS PREP 30 MINS
INGREDIENTS
800g chicken thigh fillets, trimmed
2 tbs olive oil
2 tbs Portuguese spice mix
¼ cup oregano leaves
SAUTE CHILLI MANGO
2 Calypso® Mangoes, peeled, diced
1 cup white sugar
2 large limes, juiced
¼ cup fish sauce
¼ cup water
1 long red chilli, seeds in, finely chopped
4 green shallots, thinly sliced
METHOD
1. Cut the chicken into 2cm pieces. Combine the oil and spice mix in a large bowl. Add the chicken and oregano. Stir to coat. Thread chicken onto 8 skewers. Cover and refrigerate while making the saute chilli mango.
2. Pour sugar into a non-stick frying pan. Place over medium-high heat, stirring occasionally until melted and deep golden colour. Remove from heat, add combined lime juice, fish sauce and water (be careful mixture may spit). Return to heat and cook, stirring over medium heat until the toffee dissolves and syrup is smooth. Bring to the boil, boil gently 5-8 minutes until syrup thickens, stir in the chilli. Add the mango and toss gently until mango well coated. Remove from the heat, scatter over the green shallots.
3. Preheat barbecue plate or grill over medium high heat until hot. Barbecue chicken skewers for 10 minutes, turning often until cooked through. Serve with saute chilli mango.
Serving suggestion: Delicious served over steamed long grain rice.
WHY YOU USE CALYPSO® MANGO FOR THIS RECIPE
• They have a smaller seed, so you have more fruit
• The fruit is firmer so the mango will slice easily and hold its shape when heated
• Best of all the fruit is fibre-free so you don’t get those “bits” stuck in your teeth
Slip, Slop, Slap
RECOGNISED AS NATIONAL JINGLE OF SIGNIFICANCE FOR AUSTRALIANS
years ago SID THE SEAGULL hit our screens with the Slip. Slop, Slap campaign. This was the first serious campaign to teach Aussies how be safe in the sun. So significant and catchy was the jingle for this campaign that the NATIONAL FILM AND SOUND OF AUSTRALIA included this jingle in their list of significant recordings shaping Australia.
Back in the early 80’s when this campaign started (1981) Sunscreen was an afterthought, and even if you were sun smart a factor 10+ sunscreen was about as much protection as you could get. These days it’s 50+ protection as standard, even on lower UV days.
oh CHRISTMAS TREE
CHRISTMAS TREE
We all love a beautifully decorated Christmas tree. Have you everwondered why we celebrate Christmas by having a big tree stuck in the middle of our lounge rooms?
According to my friends at Google, before the Christmas tree, (so pre-1600) people would create triangular frames pointing to the sky and surrounding it with food or gifts, to replicate the giving of gifts, like the three wise brought for Jesus. Over time the decoration of these triangular creations became more elaborate, people were adding live cuttings from trees and other natural things. The bigger the triangular creations, and the inclusion of more gifts/offerings would be a sign of your level of worship and wealth.
So, jump forward to the 16th century when someone in Germany had an idea, “Forget the Wooden triangle and cuttings, this fur tree looks good, it is triangular, it is living, I can stick the offerings under it.” Obviously this idea caught on. OR, Someone owned a big Pine forest and needed it cleared cheaply and came up with a pretty clever marketing slogan, something like…come and chop your own, free, ah,….ah..CHRISTMAS TREE.
EITHER WAY, IT WORKED, THE CHRISTMAS TREE WAS ON ITS WAY. It wasn't until the 19th century that the custom spread to other parts of Europe and North America.
When December is approaching are you thinking, I can’t wait to set up the tree, or are you thinking, Oh no, setting that thing up is a pain. If you are in that later group, and yes, many are, here is an effective idea that works well, an idea my Father used for 40 years. At the end of Christmas when it’s time to un-decorate the tree and pack the tree away in its box (presuming it is plastic), just grab a big sheet and throw it over the entire tree, decorations and all, then move the tree to the garage or storage spot. Next year just pull off the sheet and it’s ready to go, in two minutes, your tree is ready.
ONLY TWO IMPORTANT THINGS ARE REQUIRED FOR THIS METHOD
Storage space
DECORATIONS HASSLE FREE CHRISTMAS TREE SET UP AND CLEAN UP.
If you find the usual baubles and tinsel a bit ho-hum, then add some real meaning to your tree by adding ornaments that have some special meaning, like a handmade decoration from the kids, or a photo of a loved one, a memory of anything good or any person that makes you feel good or want to remember.
Every year when you put on these decorations, every decoration should bring back a great memory, making the process of decorating the tree enjoyable and significant, it can also be a family event as you discuss each ornament.
BUILD THE EXCITEMENT.
If your kids no longer believe that Santa is coming down your chimney on Christmas Eve, and now know Mum and Dad are Santa, then a great way to keep the excitement alive for these kids is to add a present under the tree each day, presuming they may get 2,3 or more things each you can stretch this out over numerous days leading up to the BIG ONE.
New Christmas Language
You may have noticed when shopping for tree decorations that many of the names have changed A 12 pack of baubles is now a Decoration set, not sure how I feel about saying “Wow, I love your Decoration set” how about Merry Christmas being replaced by Seasons Greetings in many municipalities, and all the Christmas tree toppers, which were once stars are now Fairies or Angels. Luckily, tinsel, is still tinsel.
SANTA’S NOT HAPPY.
Have you ever had an employee or co-worker who has unintentionally become the face of the company, relegating the boss to second fiddle?
Well, that’s what’s happened in Santa’s workshop. Once Santa ruled the roost over his Elven employees, making sure they were making toys and not much else, Santa was the face of all things good and jolly, but these days he finds himself living in the shadow of his old mate, Elf on the Shelf. Elf on the Shelf burst onto the scene a few years back, moving from room to room, delighting both kids and adults with his antics, and adding excitement to all the days leading up to Christmas, Santa is now only relevant on Christmas Day.
Another thing that GETS UP Santa’s nose is that the Elf on the Shelf is all fun and good times, while Santa is the guy who will take away gifts if you’re not behaving, Discipline is a key part of Santa’s job, to keep kids in-line before Christmas, and the Elf has not taken on any of the disciplinary duties, he just takes all the glory. Even more aggravating is that the idea of Elf on the Shelf came from Santa, it’s his creation, and now Elf on the Shelf has moved past Santa on the fun scale, and there is no chance Santa can rein him back in, he’s too popular.I think Santa should consider retirement, or sell the business to the Elves, they know how it runs, and have already transitioned from worker to front office PR.
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DESIGN YOUR O WN B E AN BAG
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Australia’s Favourite Gourmet
Veuve Premium Gift Hamper (23862) Was $185 Now $129 Premium
Hamper (27600) Was $145 Now $109 DeBortoli
DeBortoli Rutherglen Wine Hamper (30432) Was $229 Now $159
Baliey’s and Chocolate Gift Hamper (22372) Was $130 Now $99
Moscato Pamper Hamper (31538) Was $115
Penfolds Bin 28 Gourmet Hamper (23208) Was $130 Now $99
Gluten Free Gift Hamper (28200) Was $99 Now $75
Crown Lager and Treats Pack (24986) Was $70 Now $55
Merlot Gourmet Treats Hamper (31224) Was $73 Now $56
Shiraz Christmas Gift Hamper (28021) Was $110 Now $79
De Bortoli Big Rivers Hamper (22623)
Gourmet
(25100)
Elegant Gourmet Hamper (21100) Was $68 Now $52
CELEBRATE THE FESTIVE SEASON WITH OUR LIMITED-EDITION CHRISTMAS WINES!
Choose from our crisp and refreshing Sauvignon Blanc, perfect for those lazy summer afternoons or our warm and elegant Cabernet Shiraz, perfect for the Christmas table. These wines will make a beautiful gift or addition to your celebrations.
THE GIFT OF
FLAVOUR
Baxter Vodka, proudly crafted in Melbourne, has built its reputation on premium quality and innovation. After earning accolades for their flagship vodka, the brand has expanded its portfolio with a vibrant new flavour range. This lineup includes Vanilla, Lime Kiwi, Wild Berry, and Blood Orange—each offering a unique twist to elevate cocktails or be enjoyed on its own
The flavours are crafted with the finest ingredients, resulting in a smooth, versatile spirit that embodies Baxter’s award-winning excellence. Explore this exciting range at
BAXTER VODKA
Lactic & Fatty Acids to help repair the skin barrier. Probiotics to help maintain the skins natural moisture.
Vitamin A to help gently exfoliate the skin.
*Available in select Coles Supermarkets or via our online store.
GIFT OF GREENING
Give the gift of green this year with our newest sprinkler, the RolaRain. Covering a large area at low to medium pressures the RolaRain Sprinkler offers a tougher new design with wheels allowing the central part of the sprinkler to rise off the ground slightly when being pulled along stopping the sprinkler scuffing the grass surface and reduces wear on the hose and sprinkler fittings.
WHY BUY WHEN YOU CAN DIY
For over 160 years, Coopers has been at the heart of Australian brewing, proudly family-owned and operated. With a tradition of quality and innovation, our DIY Beer Brew Kits let you bring that same trusted craftsmanship home. A fun hobby, great-tasting beer, and endless satisfaction… it’s all in the box!
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Through our platform you can promote your products and you get 100% of any sales. For information Contact Murray on 0438 961 983 or information@genuineaustralianstore.com.au
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An interesting fact about importing and exporting is that a lot depends on the trade relationships between if you buy from us, we will buy from you. You may think exporting to a country that has a need or a want for easy, demand and supply, but that’s not necessarily the case.
I took a peek at some of our most exported products, and then some of our imported products, with some
Our no.1 Exported product is Beef, no surprise there, so let's jump to
No.3 Export is Wine, I was surprised to see Wine so high on the list especially given the trade restrictions placed on our wines by some of our biggest buyers. Although these restrictions have now been eased and in some cases removed, I thought it may still be a while before we hit pre tarrif quantities. Go Aussie Wine Makers.
No 4 Export, Dairy. This is also a big Imported product with New Zealand being a big player here for day-to-day cheese, while the boutique cheese from Europe just rates a minor mention
No 5 Export, Barley. Again, a bit of a surprise, but beer producers love our high-quality Barley. On the other end of the scale, it’s also exported as animal feed.
No.6 Export, Sugar. We import a lot of sugary products to keep our sweet teeth satisfied, but we export a lot of refined and raw sugar. Chances are the imported chocolate or sugary product you are eating or drinking may contain sugar that originated in Australia.
No.7 Export, Lamb. We also import a lot of sheep from our friends in New Zealand. It seems we can sell our Aussie sheep for a high price, then buy cheaper sheep from New Zealand.
governments. Generally, your produce would be some interesting findings.
No.8 Export, Seafood. Australia does have a healthy Seafood export market, Rock Lobster, abalone and Shellfish are highly sought after. Australia also has a growing successful, sustainable seafood market so we can look to export more fish products in the future. We also import a lot of seafood, mainly for diversity reasons, people want options. Also, the real mainstream canned products can be imported very cheaply so it makes sense economically.
No.9 Export, Lentils and chic peas, No.10 Export, Almonds Who would have thought these two products would be in the top 10.
No.11 Export, Canola. I thought Canola would be a bit higher given the amount of uses that Canola provides. You can drive in any regional town in Australia and find Canola fields stretching as far as the eye can see, (well, pretty far)
I am going to skip ahead to No.14 Export, Oranges, and Orange Juice concentrate products. Sounds about right, people love Oranges and our climate is perfect for growing an abundance of Oranges, or is it? We import a huge amount of Oranges and Orange concentrate products, this is apparently due to the limited availability of Oranges in Australia, seems we need all we can get, and more. Can’t afford to use our oranges to produce concentrate so our friends in New Zealand do a lot of the heavy lifting for us when it comes to oranges.
No.16 Export, Rice. Yes, you heard right, Australia exports Rice to Asia and the Middle East. Initially I was surprised but when you think that rice is the staple food in Asia, and four billion are wanting it, demand would be high, so it makes sense.
FOR THE FLAVOUR SEEKERS
share the love this Christmas
Christmas Delight
CRISPY ROLLED PORK LEG WITH SPICED PLUM JAM
ROASTED CHRISTMAS CHICKEN
WHITE CHRISTMAS CRACK
SCOTCH FINGER & BERRY ICE CREAM CAKE
RED VELVET CHRISTMAS TRIFLE
CRISPY ROAST LOW CARB POTATOES WITH CREAMY DILL DRESSING
STRAWBERRIES & CREAM COOKIE SANDWICH
SPICED HONEY & ORANGE GLAZED HAM
POLLY WAFFLE SLICE
CRISPY ROLLED PORK LEG WITH SPICED PLUM JAM
INGREDIENTS
2.5kg boned rolled leg of pork
1 tablespoon olive oil
1 tablespoon sea salt flakes
SPICED PLUM JAM
1 tablespoon olive oil
1 small brown onion, finely diced
1 tablespoon grated fresh ginger
2 garlic cloves, crushed
825g can red plums, drained
1 cup brown sugar
2 tablespoon red wine vinegar
2 star anise
2 cinnamon sticks
4 cardamom pods, bruised
METHOD
1. Heat oven to 240°C/220°C fan forced. Place pork into a roasting pan lined with baking paper. Rub pork rind with oil and then with salt. Roast for 35-40 minutes or until crackling is crisp.
2. Reduce oven to 160°C/140°C fan-forced and cook pork for 1 hour 45 minutes or until just cooked through. Remove from oven and rest pork for 10 minutes.
3. Meanwhile, to make spice plum sauce, heat oil in a medium saucepan over medium heat. Add onion and cook for 3-4 minutes or until softened.
4. Add ginger, garlic, plums, sugar and vinegar and stir until sugar dissolves and mixture comes to the boil. Add star anise, cinnamon sticks and cardamom pods. Simmer, stirring occasionally, for 25 minutes or until a thick and jam-like. Transfer to a bowl and cool.
5. Serve pork with the spiced plum jam.
TIP
• Once the pork crackling is golden brown, cover loosely with foil to prevent it burning.
• 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.
ROASTED CHRISTMAS CHICKEN
INGREDIENTS
1 x Lilydale Festive
3 Tablespoons
1 tablespoon
1 garlic clove, Zest of ½ lemon
½ teaspoon coriander
1 teaspoon mixed
1 teaspoon onion
Salt and white Olive oil/spray
Christmas chicken
80g unsalted 60ml olive oil
1 small brown 1 celery stalk,
1 garlic clove, ¼ cup craisins
METHOD
Roasted Christmas
1. Preheat non stick the pan.
2. To make of olive oil cook the 3-4 minutes.
3. Add the to stir and juice. Continue until all of then transfer
4. In the same medium stirring occasionally. pan from into the Set aside whisked
5. Carefully under cold the outside
6. In a small stir to mix
7. Using your breast meat, skin. Spread chicken.
8. Place the
INGREDIENTS
Festive Cranberry & Pistachio Whole Chicken
Tablespoons unsalted butter tablespoon chopped parsley, thyme and rosemary clove, minced lemon each of ground cloves, ground ginger and ground mixed spice onion powder white pepper, to taste oil/spray
1 sprig each of chopped parsley, thyme and rosemary
150g sourdough bread, crust removed, torn into 3cm pieces
1 egg, lightly whisked
Christmas chicken and stuffing oven to 200C. Line a shallow roasting pan with stick baking paper or foil, and place a rack inside
the stuffing, melt half of the butter with a splash oil in a large fry pan, over medium heat. Gently the onion and celery until soft, stirring for about minutes.
garlic, craisins, apple and cardamom, continue and cook for 2 minutes. Then add the zest and Continue to cook, stirring, for 2 more minutes or of the ingredients have softened. Season to taste, transfer the mix into a heatproof bowl to cool. same fry pan, melt the remaining butter over a heat, and fry the sour dough for 3-4 minutes, occasionally. Once lightly toasted, remove the from the heat, and transfer the toasted sour dough bowl along with the rest of the stuffing mix. aside to cool for 5 minutes, then stir through the egg. Set aside and prepare the chicken rub. Carefully rinse the inside and outside of the chicken cold running water. Pat the cavity dry, as well as outside of the chicken with paper towel. small bowl, combine the rub ingredients, mix together. your fingers, carefully loosen the skin from the meat, then spread half of the mixture under the Spread the remaining half of the mixture over the chicken. Season with salt and pepper to taste. the cooled stuffing inside the cavity of the chicken
Roasted Cauliflower and baby carrot with gremolata crumb
2 heads cauliflower, cut into medium sized florets
1 bunch baby carrots, peeled, stalks trimmed
1/4 cup plus 2 tablespoons olive oil, divided
Sea salt and freshly ground black pepper
2 teaspoons cumin seeds
60g unsalted butter
2 cups panko breadcrumbs
Zest of 1 lemon
3 large cloves garlic, finely minced
¼ cup tablespoons roughly chopped fresh parsley
and close the cavity with tooth picks. Also secure the skin with tooth picks to ensure it doesn’t peel back during cooking.
9. Using kitchen string, tie the legs of the chicken together. Place prepared chicken in the roasting pan, and pour the stock or water into the pan. Use the spray oil, or drizzle olive oil, to lightly coat the outside of the prepared chicken.
10. Place the chicken into the oven and turn down the heat to 160C and roast for 45 minutes, until almost cooked. Then turn the oven heat up to 220C to crisp up the skin for 10 mins or until cooked through. When the chicken is golden brown, remove from the oven and rest for 10-15 minutes before carving and serving.
Roasted Cauliflower and baby carrot with gremolata crumb
1. Preheat oven to 210°C. Grease and line 2 oven trays.
2. Place cauliflower and carrot into a large bowl. Add 1/4 cup oil, salt, pepper, and cumin seeds. Toss to combine.
3. Spread cauliflower and carrots out onto prepared oven trays. Roast until edges start to brown, about 20 minutes, stirring halfway through.
4. Meanwhile, heat remaining 2 tablespoons oil and butter in a large fry pan over medium heat. Gently cook the garlic until fragrant. Add panko and stir to coat. Cook, stirring constantly, until bread crumbs are golden. Add lemon zest and toss until mixture is fragrant and bread crumbs are golden brown, about 2 minutes. Season to taste. Place in a medium bowl and add parsley, stirring to combine. Set aside.
5. Remove cauliflower and carrots from the oven and place on serving platter. Top with gremolata and serve immediately.
SOMETHING ELSE
WHITE CHRISTMAS CRACK
PREP 15 MINS COOK 12 MINS
INGREDIENTS
SERVE 10-12
6 large square original Salada biscuits
395g can sweetened condensed milk
2 tbsp golden syrup
50g Fairy Margarine
100g Copha, finely chopped
200g white chocolate, chopped
1¼ cups rice bubbles
1/3 cup pistachios, roughly chopped
1/3 cup craisins, roughly chopped
METHOD
1. Grease and line base and sides of a 20cm x 30cm lamington pan ensuring a 3cm overhang on each of the long sides. Arrange salada biscuits over the base until completely covered. (see tip)
2. Place condensed milk, golden syrup and margarine in a medium saucepan over a low heat. Cook, stirring for about 10-12 minutes until darkened in colour and thickened to a spreadable consistency. Spread over biscuits until smooth. Place in the fridge for 15 minutes to set.
3. Place Copha in a medium microwave safe bowl. Microwave, uncovered for 1 ½ minutes on high, until almost melted. Add the white chocolate, microwave for 1 minute, stir until smooth. Stir in the rice bubbles. Spread over the caramel.
4. Sprinkle pistachios and craisins over the top, gently pressing them down into chocolate. Refrigerate until set. Cut into pieces to serve.
TIPS
• Lamington pans can vary in size, if biscuits don’t fit snuggly, trim extra biscuits and lay in pan until base is completely covered.
• You can sprinkle with any combination of dried fruit and nuts. Crack will keep in the fridge in an airtight container up to 1 week.
• Christmas Crack makes for a wonderful food gift too!
R_�
CHICKEN & HONEY MUSTARD SALAD
PREP: 25 MINS I COOK: 25 MINS I SERVES: 4
INGREDIENTS
Salad
1kg kent pumpkin, seeded, cut into thin wedges
3 tbsp Cobram Estate Robust Extra Virgin Olive Oil
Salt and Pepper, to season
2 cups baby spinach leaves
2 ½ cups rocket leaves
2 small chicken breasts, grilled, thinly sliced
1 tbsp pine nuts, toasted
100g Greek style feta, crumbled
Cobram E�
Dressing
½ cup Cobram Estate Robust Extra Virgin Olive Oil
2 tbsp honey
2 tbsp white wine vinegar
1 tbsp wholegrain mustard
1 tsp dijon mustard
Salt and pepper, to season
METHOD
1. Fill all dressing ingredients into a jar, shake to combine.
2. Preheat oven to 180 ° C. Line an oven tray with baking paper. Arrange pumpkin wedges in a single layer and drizzle with Cobram Estate Robust Extra Virgin Olive Oil. Season. Bake for 25 minutes or until golden and tender. Set aside for 15 minutes to cool.
3. Put spinach and rocket in a large bowl and add 2 tbsp of the dressing. Toss well to coat.
4. Arrange spinach mixture, pumpkin and chicken on a serving board or serving platter. Scatter over pine nuts and feta then finish with dressing. Season with salt and pepper.
5. Serve remaining dressing on the side to add as you desire.
SCOTCH FINGER & BERRY ICE
CREAM CAKE
INGREDIENTS
250 g Arnott’s Scotch Finger biscuits or Arnott’s Gluten Free Scotch Finger biscuits
100 g unsalted butter,
600 ml thickened cream
395 g can condensed milk
1 cup frozen mixed berries
METHOD
1. Line a 24 x 13 x 6.5 cm baking tin with baking paper. Place biscuits in a food processor and pulse until fine crumbs. Add butter and pulse until combined.
2. Set aside while you make the ice cream.
3. In a large bowl combine cream and condensed milk. Using an electric mixer, beat the mixture for approx. 3 mins until firm peaks.
4. Spoon 1/3 of the scotch finger crumb mixture into your baking tin and press down to form a base. Add in half the ice cream mixture, and layer with frozen mixed berries and another 1/3 of the biscuit crumb mixture.
5. Top with remaining ice cream and biscuit crumb mixture.
6. Place in freezer overnigh
RED VELVET CHRISTMAS TRIFLE
INGREDIENTS
Trifle Base:
2 x 85g packet
Red Velvet
250g Fairy margarine, 1½ cups caster
2 tsp vanilla
3 eggs
300ml buttermilk
1½ tbsp liquid
1 tbsp cocoa
1 tsp bicarbonate
2¼ cups self-raising
Decorating
METHOD
Jelly Base
1. Make jelly bowl. Place
Red Velvet Cake
1. Preheat oven a 22 x 33cm ensuring a
2. Place the an electric beating after
3. Combine along with combined. ingredients
4. Spread mixture minutes or comes out to cool completely.
liquid red food colouring cocoa powder bicarbonate of soda self-raising flour
White Chocolate Cheesecake Cream
100g white cooking chocolate, chopped
250g cream cheese. chopped
½ cup icing sugar mixture, sifted
¾ cup sour cream
300ml thickened cream, stiffly whipped
White Christmas Trees (optional)
80g Copha, room temperature, diced
260g white cooking chocolate, chopped
1 ½ (45g) cups rice bubbles
1/2 cup desiccated coconut
1/3 cup chopped glace cherries
Freeze dried raspberry powder & crumb (see tip)
¼ cup melted white chocolate melts
White chocolate stars (see tip)
and assemble Fresh raspberries, for decorating Freeze dried raspberry powder & crumb extra (see tip)
White Christmas Trees:
according to packet instructions. Pour into a 3-litre trifle Place in fridge overnight or for at least 4 hours until set.
Cake oven to 200C/ 180C (fan forced). Grease and line all sides of 33cm (across top) 5cm deep roasting pan with baking paper, a 3cm overhang on each of the long sides.
margarine, sugar and vanilla in a large bowl and beat with electric mixer until pale and creamy. Beat in eggs, one at a time, after each addition.
buttermilk and food colouring. Add bi-carb and cocoa, with half of the flour and buttermilk mixture stir until well combined. Then each add remaining flour and buttermilk until all ingredients are well incorporated. mixture in prepared pan. Smooth surface. Bake for 35 or until cooked when a skewer is inserted in the centre out clean. Stand for 1 hour before transferring to a wire rack completely.
Chocolate Cheesecake Cream:
chocolate in a small microwave proof bowl and microwave on minute. Stir until smooth. Allow to cool to warm but not
cream cheese and icing sugar in a large bowl and beat with electric mixer. Beat until smooth. Add sour cream and beat until combined. Drizzle in melted chocolate while continuing to beat until and combined. Fold in whipped cream until combined.
1. Line a rectangular oven tray with baking paper. Place Copha and chocolate in a medium microwave proof, heat-safe bowl. Microwave for 1 minute on high, stir then microwave in 30 second bursts until melted and smooth.
2. Add rice bubbles, coconut and cherries and stir until combined. Spread mixture on prepared pan until 1cm thick. Sprinkle with freeze dried raspberry powder and crumb. Place in the fridge to set.
3. Once set hard, remove White Christmas from the fridge and stand for 5 minutes. Cut in half lengthways. Cut along each piece with a sharp knife to form Xmas tree triangles. If you prefer you can make half into trees and half broken into chards for serving.
4. Melt chocolate melts and use to stick stars on top of Christmas trees. Place trees and chards in the fridge until ready to decorate.
To assemble:
1. Cut ¾ of the cake into 20-30cm cubes. (Note there will be some cake leftover – see tips!)
2. Set aside 1 cup of cream mixture. Spoon 1/2 of the remaining cream mixture over the jelly.
3. Then, arrange enough red velvet cubes to snuggly fit over cream layer. Add another layer of cream mixture and another layer of cake.
4. Dollop reserved cream mixture in the centre for the top. Sprinkle with raspberry powder and raspberries.
5. Press White Christmas trees into cream if using.
results, make Red Velvet Cake and Christmas Trees the day before. Or you can make the cake up to 2 weeks prior freeze. White Christmas trees can be made up to 2 days before and kept refrigerated. chocolate stars for Christmas Trees are available in major supermarkets in the cake decorating section. dried raspberry powder & crumb packets are available in major supermarkets in the cake decorating section. pan cake tin size used in this recipe is available in most major supermarkets and department stores such as K Mart.
AVAILABLE IN LOW CARB, MASHING & CHIPPING 1.5kg BAGS FROM SELECTED INDEPENDENT SUPERMARKETS AND QUALITY GREENGROCERS, EXCLUDING WA & TAS
CRISPY ROAST LOW CARB POTATOES WITH CREAMY DILL DRESSING
INGREDIENTS
1kg Low Carb Potatoes
2 tbsp olive oil
2 cloves garlic, minced
1 tbsp Italian herbs
Sea Salt flakes and black cracked pepper, to season
CREAMY DILL SAUCE
200g crème fraiche
2 tbsp wholegrain mustard
¼ cup of water
1 tbsp honey (optional)
Handful of chopped dill and chives
METHOD
1. Preheat oven to 210°C. Line a large baking tray with baking paper.
2. Peel the potatoes and cut them into small chunks and place on the baking paper. Sprinkle with olive oil, garlic and herbs and toss to combine. Season well with sea salt and pepper.
3. Roast in the oven for 25 – 30 minutes (toss potatoes half way through cooking time to ensure they are cooked evenly). Cook until golden brown and soft in the inside.
4. In the meantime make the dressing. Combine all the ingredients in a jug and whisk to combine.
5. Place the potatoes in a large bowl to serve. Drizzle with the dressing and garnish with dill and chives.
SCOTCH FINGER APPLE
SANTA SLICE
PREP 20 MINS
Savour the festive magic with our Apple Santa Slice. Indulge in the perfect blend of buttery goodness, sweet apples and a sprinkle of seasonal joy. Take your classic apple pie to a whole new level. ‘Tis the season to treat yourself! Perfect for desserts, baking with the kids and entertaining.
INGREDIENTS
250g packet Arnott’s Scotch Finger
250g unsalted butter, melted (for base)
800g can of apple slices pie fruit
400ml sour cream
1 tsp vanilla essence
1 ½ tbsp cinnamon sugar
METHOD
1. Pre heat oven to 180⁰c fan forced.
2. Grease a 20cm x 30cm slice pan and line base and sides with baking paper, extending paper 2cm above edge of pan.
3. Place Scotch Finger biscuits in the bowl of a food processor and pulse until it forms fine crumbs. Add butter and pulse until combined. Press mixture into the base of the pan.
4. In a large bowl combine sour cream and vanilla. Fold in apple slices and pour onto biscuit base. Top with cinnamon sugar.
5. Bake for 40-45 min our until it starts to brown.
6. Allow to cool, cover then refrigerate. Slice before serving
STRAWBERRIES & CREAM COOKIE SANDWICH
INGREDIENTS
FOR COOKIES
165g butter, at room temperature
1 ½ cups caster sugar
1 large egg
1 ¼ cups plain flour
½ cup cocoa powder
1 tsp baking soda
¼ tsp baking powder
FOR SANDWICH
1 litre vanilla ice cream
METHOD FOR COOKIES
1. Preheat oven to 180°C and line a baking tray with baking paper.
2. Cream the butter and sugar in a large bowl until light and fluffy. Add the egg and mix well. Sift all remaining dry ingredients and gradually add to the butter mixture until the biscuit dough comes together in a mass.
3. Roll heaped teaspoons of the dough into balls and place 5cm apart on the tray. For oversized ones use a heaped tablespoon. You will need to do this in batches of 6-8 depending on your tray and oven size. Bake for 8 minutes then let cool on a rack.
4. While the cookies are cooling, remove the ice cream from the freezer and allow to soften slightly, do not let melt.
FOR SANDWICH AND ASSEMBLY
1 x 250g punnet Strawberries,
½ cup milk chocolate bits,
1. Chop your strawberries into small pieces, random chunks will be fine if the children want to help with this under supervision of course.
2. Mix the strawberry pieces and the chocolate chips through the ice cream and put back into the freezer so that it can become firm again.
3. Place a big scoop of ice cream onto a cookie and then top with another cookie, gently pressing down to squish the strawberry ice cream out to the edges. Take care not to break the cookie and not to let the ice cream ooze out from the sides.
4. Place the strawberries & cream cookie sandwiches back in the freezer until.
POLLY WAFFLE SLICE
INGREDIENTS
125g Polly Waffle Bites
200g Marshmallows
2 cups of Rice Bubbles
180g milk chocolate
METHOD
1. Line a brownie tin (approx. 23cm X 23cm) with baking paper
2. Place marshmallows and Polly Waffle Bites (reserve a handful for decorating the top) into a microwave safe bowl. Pop in the microwave for 30 second bursts, stir and continue until marshmallow and Polly Waffle Bites are melted. Depending on your microwave this should take approximately 2 mins.
3. Add Rice Bubbles to melted marshmallow/Polly Waffle mixture. Stir to combine.
4. Press the mixture very firmly into the lined brownie tin.
5. Place milk chocolate into a microwave safe bowl. Microwave in 30 second bursts and stir until melted. Depending on your microwave this should take approximately 2 mins.
6. Pour melted milk chocolate over the Rice Bubble mixture in the brownie tin. Garnish with reserved Polly Waffle Bites chopped in half and place in the fridge for a minimum of 2 hours.
Cut, serve and enjoy!
SPICED HONEY & ORANGE GLAZED HAM
Whether it’s an intimate gathering or a bustling family feast, let Barossa Fine Foods make this festive season deliciously easy. Crafted using the finest ingredients and recipes from their 100 years of smallgoods know-how, find Barossa Fine Foods products in select supermarkets across Australia, or if you’re in South Australia, visit a Barossa Fine Foods retail store to get everything you need this Christmas. www.barossafinefoods.com.au.
INGREDIENTS
1 x 7-8 kg Whole Ham on Bone Cloves
¾ Cup Orange Juice
METHOD
1. Preheat oven to 190℃.
2. Using a small sharp knife, remove the rind to expose the fat. Score the fat in a diamond pattern, being careful not to cut into the ham. Stud the the ham with the cloves.
3. Combine the orange juice, nutmeg, honey, marmalade & Grand Marnier in a saucepan over a medium heat, bring to the boil, reduce heat & simmer until the glaze has reduced by half.
4. Place the ham on a wire rack in a baking dish lined with baking paper. Cover the hock with foil. Liberally glaze the ham with the mixture & place in the oven for approx. 30-40 minutes, basting at regular intervals until the ham is golden & caramelised.
CALYPSO® MANGO AND LYCHEE SORBET
INGREDIENTS
4 Calypso® mangoes
560g can lychees, drained
3 limes, juiced (around 1/3 cup or 80ml)
¼ cup (60ml) maple syrup
METHOD
1. Cut the mango cheeks from the mangoes. Using a large spoon, scoop out the fruit, reserving the skins (see tip). Roughly chop the fruit. Place in a single layer onto a baking paper lined tray. Add the lychees. Freeze for 4 hours.
2. Place the frozen mango and lychees into a food processor. Process until smooth. Add lime and maple syrup and process to combine. Spoon the sorbet into the mango skins. Serve.
WHY YOU USE CALYPSO® MANGO FOR THIS RECIPE
• Place the mango skins in an airtight container and store in the fridge or freezer while the fruit is freezing.
• If you don’t have a large food processor, it’s easier to process in 2 batches.
festive season
HOW TO AVOID DANGEROUS ADDITIVES IN YOUR MEALS
In today’s fast-paced world, many people rely on processed foods for convenience. However, many of these foods contain artificial additives, preservatives, and other industrial substances that may taste great, look great and offer longer life, but additives can negatively affect your health over time.
These Artificial additives are usually identifiable by a number, ahead is list of additives and their numbers
1
COMMON ARTIFICIAL ADDITIVES AND
THEIR NUMBER
Monosodium
Glutamate (MSG) ( No. 621)
Found in: Instant noodles, flavoured snacks, fast food, and soups.
Used for: Flavour enhancer -create a stronger, more satisfying taste.
Health notes: Although deemed safe in small amounts by food authorities, many people report experiencing “Chinese Restaurant Syndrome,” a collection of symptoms such as headaches, flushing, and sweating after consuming foods high in MSG.
Found in: Diet soft drinks, sugar-free sweets, and low-calorie processed foods. Used for: Calorie reduction.
Health notes: Been associated with headaches, digestive problems, and potential increased risks of metabolic disorders like diabetes and obesity.
OPT FOR NATURAL COLOURINGS SUCH AS BEET JUICE OR TURMERIC.
3
Artificial Colors (No 102, 110, 122, 123, 124, 129, 133)
Found in: Soft drinks, snack foods, and bakery items. Used for: Colour.
Health note: Tartrazine (102), sunset yellow (110), and allura red (129), have been linked to behavioural problems in children, including hyperactivity and attention deficit hyperactivity disorder (ADHD). Tartrazine, for example, has been banned in several countries due to its potential side effects, which also include allergic reactions and asthma exacerbation.
OPT FOR NATURAL COLOURINGS WITHOUT HARMFUL SIDE EFFECTS SUCH AS BEET JUICE OR TURMERIC, ARE BETTER ALTERNATIVES FOR COLOURING FOOD
4
Sodium Nitrates and Nitrites (No. 249-252)
Found in: Bacon, sausages, hot dogs, and deli meats.
Used for: Preserve colour and prevent bacteria
Health notes: When these compounds are heated, they can form nitrosamines, chemicals that have been linked to an increased risk of cancer, particularly colorectal cancer.
Opt for Organic or nitrate-free meats.
5
Sodium Benzoate (No 211)
Found in: Soft drinks, fruit juices, pickles, and sauces. Used for: prevention of microbial growth in acidic foods
Health notes: When combined with ascorbic acid (vitamin C), it can form benzene, a known carcinogen. Prolonged exposure to sodium benzoate has been associated with DNA damage and hyperactivity in children.
6
Trans Fats (also know as -Partially Hydrogenated Oils)
Found in: Margarine, baked goods, fast foods, and processed snacks. Used for: Extend the shelf life of processed foods
Health notes: May raise levels of LDL cholesterol (“bad” cholesterol) while lowering HDL cholesterol (“good” cholesterol), increasing the risk of heart disease, stroke, and type 2 diabetes.
7 High Fructose Corn Syrup (HFCS)
Found in: Soft drinks, candies, sweetened cereals, and baked goods.
Used for: Sweetener
Health notes: High concentrations of fructose have been linked to obesity, insulin resistance, fatty liver disease, and an increased risk of diabetes.
8 Butylated Hydroxyanisole (BHA) and Butylated
Hydroxytoluene (BHT) (320-321)
Found in: Cereals, snack foods, chewing gum, and potato chips.
Used for: Used to preserve fats and oils in processed foods.
Health notes: Some health experts recommend avoiding foods containing these additives as a precautionary measure, as they may contribute to long-term health problems.
HOW TO AVOID HARMFUL ADDITIVES IN YOUR DIET
Read Labels
Familiarize yourself with common additives by checking ingredient labels. Avoid products that list multiple artificial ingredients, especially those mentioned above.
Opt for Fresh, Whole Foods
The best way to avoid additives is to eat fresh, whole foods like fruits, vegetables, lean meats, and whole grains. These foods are naturally free from harmful preservatives and industrial chemicals.
Cook at Home
Preparing meals at home allows you to control the ingredients and avoid additives commonly found in processed, pre-packaged foods.
Choose Organic or Minimally Processed Products
Organic foods are often free from artificial additives and preservatives. When shopping for processed foods, look for brands that use minimal or natural ingredients.
WHAT A STINKER
Once every 10 years the Corpse Flower blooms, yes, you read right, the Corpse flower, or Amorphophallis Titanium, its scent is that of Rotting Flesh.
So rare and exciting is the blooming of this flower that the Geelong Botanic Gardens, it’s home, live streamed the blooming event which happened over a few days in mid-November.
THIS SHY FLOWER ONLY BLOOMS FOR 24-48 HOURS, YOU MUST THEN WAIT ANOTHER 10 YEARS.
While in bloom the Geelong Conservatory was open 24 hours a day so people could view the plant and smell its lovely rotten flesh scent.
The Original Juice Company, SPC & Nature One Dairy
COMBINE TO CREATE A LEADING AUSTRALIAN FOOD AND BEVERAGE COMPANY THAT WILL CONTINUE TO SUPPORT AUSTRALIAN PRODUCERS
AND EXECUTE ON A GLOBAL GROWTH STRATEGY
Australian businesses with household brands that have been in the pantries of Australian families for decades are merging, together with the powdered milk business of a third Australian founded business Nature One Dairy to create a market leading Australian food and beverage company with significant scale.
SPC is an iconic Australian brand and is the largest producer of fruit, tomato, baked beans and spaghetti processing, packaging, and canning in Australia. It holds some of Australia’s most recognisable household food brands such as SPC, Ardmona, Goulburn Valley, ProVital, Pomlife, the Good Meal Co, and Street Eats – feeding Australian families for more than 100 years. THE ORIGINAL JUICE COMPANY is a well-known Australian food processing company specialising in chilled fruit and vegetable juices. Founded in 1988, NATURE ONE DAIRY is a Singapore registered, Australian-founded dairy company that manufactures and sells premium infant formula, nutritional formula and milk powder products.
HIDDEN COST OF SAVINGS
Who Really Pays?
When you see a discounted item you would think that it’s the supermarket taking less profit to offer you a better deal but that’s often not the case. Many discounts are offered by suppliers who are looking to increase sales to maintain their level of ranging or match a competitor. You often see discount when a new competitive product enters a market, the established brand will offer a discount to keep their customers sticking with there products. So the bottom line is we often hear that the supermarkets are always to blame for putting the screws on suppliers but in many cases the suppliers are reacting to protect their brand.
Now in the cold light of day of a retailer does request a price reduction to support a seasonal sale or promotion the product supplier does not have much choice, they need to maintain a healthy, positive relationship with the retailer, and in these cases the producer does take a hit on their margin rather than the retailer. So, can humble shoppers influence this? Not really, these decisions are generally made to influence, rather than be influenced. What you can do is support the brands you know and trust to keep them on the shelves and support Australian made, reduce your “home brand” purchases to ensure you are supporting producers. Home brands are a significant retail obstacle for producers on many levels, but that’s a story for another day.
Did you know supermarkets take money out of the pockets of suppliers with discounts while maintaining their own profitability?
THIS CAN BE HAVE A DISASTROUS EFFECT ON SMALL SUPPLIERS PARTICULARLY SMALL AUSTRALIAN OWNED AND MADE
BUSINESSES.
Did you know supermarkets take money out of the pockets of suppliers with discounts while maintaining their own profitability?
This can be have a disastrous effect on small suppliers particularly small Australian Owned and Made businesses. Supermarket discounts can feel like a win-win for everyone involved. Consumers get to enjoy lower prices on their favourite products, while retailers benefit from increased foot traffic and larger basket sizes. However, beneath the surface, there’s an often-overlooked consequence of these discounts: the burden placed on suppliers. In many cases, it’s the suppliers—those who create, produce, and deliver the goods—who absorb the cost of the discounts rather than the supermarkets. This practice has deep and wide-reaching implications, affecting not only the profitability and sustainability of suppliers but also the entire supply chain. Supermarkets are notorious for their ability to offer seemingly irresistible deals: “Buy one, get one free,” “50% off,” or “3 for the price of 2.” Small suppliers often lack the negotiating power to resist the demands of large supermarket chains. In many cases, they are forced to agree to unfavorable terms in order to maintain access to key retail channels. This can lead to a vicious cycle where suppliers are continually squeezed by the demands of retailers, eroding their profitability and long-term viability. Suppliers are often heavily reliant on a few key retailers to distribute their products. For many suppliers, losing access to a major supermarket chain can result in a significant loss of revenue and market share. As a result, suppliers are often willing to make concessions, including funding discounts, in order to maintain their relationships with retailers. Consumers play a critical role in the retail ecosystem, and greater awareness of the impact of supermarket discounts on suppliers could lead to more responsible purchasing decisions. Consumers can support suppliers by choosing to buy from companies that prioritize ethical and sustainable practices, even if it means paying slightly higher prices.
FOR A MORE DETAILED VERSION OF THIS STORY CLICK HERE https://buyausmag.com.au/the-hidden-cost-of-supermarket-discounts-how-suppliers-bear-the-burden/
Roast Pork Loin with Gravy
Elevate your dinner table with the savoury indulgence of our Roast Pork Loin with Gravy recipe. Featuring succulent pork loin with crispy crackling and the ultimate mouthwatering gravy, best served with side vegetables. The real star of the show is the luscious homemade gravy, crafted from the rich pan drippings. Perfect for festive gatherings, Christmas lunch or a special Sunday dinner, this recipe is simple and delectable!
Prep Time: 5 mins
Cook Time: 1 1/4 Hours
Makes: 2 Cups
Ingredients
• 1.5 – 1.8 kg pork loin roast
• 1-2 tbsp olive oil
• 1 tbsp fennel seeds
• 2 tsp salt
• 2 tbsp plain flour
• 1L Campbell’s Real Stock Chicken
Tip: Roasting pan must be flameproof. If not, you can use a medium-size saucepan.
Method
Step 1: If possible, take your pork out of the packaging and place on a tray in the fridge overnight to dry out.
Step 2: Pre heat oven to 200°C. Place pork into a large baking dish. Pour over oil and rub, sprinkle with fennel seeds and salt. Pour 500ml of Campbell’s Real Stock Chicken around the pork and bake for 15 min.
Step 3: Reduce heat to 180⁰C and continue to roast the pork for 1 hour or until cooked through.
Step 4: Transfer cooked meat to a large plate. Loosely cover with foil and leave to rest.
Step 5: Place the roasting pan on a stovetop and sprinkle with flour. Stir flour for 1-2 min.
Step 6: To make the gravy: Sprinkle over flour, stirring for 1-2 min.
Gradually add in remaining 500ml Campbell’s Real Stock Chicken, stirring well after each addition to avoid lumps. Bring to a boil then return to a simmer and cook until the gravy has thickened to your liking. Add in any pan juices from the resting meat. Strain into a serving jug and keep warm.
Step 7: Serve gravy with cooked meat and vegetables.
For more recipes like this, visit campbellsanz.com/campbells-kitchen
COFFEE GROUNDS,
RMIT University has developed a coffee concrete that incorporates biochar made from spent coffee grounds that strengthens the concrete by 30%. This biochar replaces a portion of the river sand typically used in concrete, which helps reduce waste and greenhouse gas emissions. This coffee concrete has been used in a footpath along McGregor Road in Pakenham Victoria as part of Victoria's Big Build project.
Universities Australia has shortlisted RMIT University’s coffee concrete innovators for the upcoming 2024 Shaping Australia Awards in the Problem Solver category. If they will they be Road Scholars? Jokes aside, this is just of many great innovations that can turn waste into useful product, and can be done on a large scale.
WANT TO VOTE FOR THESE INNOVATORS, CLICK HERE https://www.shapingaustraliaawards.com.au/the-finalists no really, there is now Coffee in the ground.
RECYCLED
COFFEE CUPS
Sydney has introduced roads made with recycled coffee cups. The asphalt mix includes single-use coffee cups, which helps keep them out of landfills and reduces the city's carbon footprint. The glue coating from the cups binds the road together. Another benefit with this new road surface is it does not allow water to penetrate below its surface which helps prevent pot holes.
SEE MORE HERE
Sydney’s first roads made with recycled coffee cups
RECONOPHALT
RUBBER CRUMB
Reconophalt: Australia’s first asphalt road alternative using soft plastics and glass | Sustainability Victoria
AND THANK YOU.
To all our loyal readers, product suppliers, and advertisers, Thank You for helping us produce Buy Australian e-Magazine over the past 20 years. As you know, we strive to support and promote products made in Australia, and to provide an informative and enjoyable e-magazine that can be enjoyed Free. This can’t be done without the support of brands, readers and co-operative partners
BELOW IS A LIST OF BRANDS THAT SUPPORT BUY AUSTRALIAN eMagazine, SO PLEASE SUPPORT THEM WHERE POSSIBLE
