It ’s Official - We’re It ’s Official - We’re Australia’s Favourite Tea! Australia’s Favourite Tea!
Nerada has been named Aus tralia ’s favourite Nerada has been named Australia ’s favourite tea across all three 2025 Cans tar Blue tea all three Canstar Blue categories: Tea Bags, Black Tea and Speciality categories: Tea Bags, Black Tea and Speciality Tea. Tea.
Grants Whitening +HA is the new addition to the Grant oral care range. Powered by Hydroxyapatite (HA), which has been shown to naturally whiten, strengthen and remineralise your teeth, helping to restore their natural shine. Baking Soda gently removes stains while Coconut Oil works to naturally fight bacteria and promotes oral health.
Love your Twix, then you will be happy to hear Twix has released a new product, Twix Wafer Rolls. Two crispy wafer rolls coated in milk chocolate with Twix flavour. Be quick, the Twix Wafer Rolls are a limited release.
Love your Twix, then you will be happy to hear Twix has released a new product, Twix Wafer Rolls. Two crispy wafer rolls coated in milk chocolate with Twix flavour. Be quick, the Twix Wafer Rolls are a limited release.
The minty flavour keeps your mouth feeling fresh and clean all day long. It’s the ultimate toothpaste for brighter, stronger, and healthier teeth, naturally.
UNCLE TOBYS LE SNAK CHEESE & BACON
Proudly Aussie made and owned for 90 years.
Enjoy every cheesy moment with UNCLE TOBYS Le Snak Cheese & Bacon! Combining smokey bacon flavour with real cheese and crunchy crackers, it's a tasty snack with no artificial colours or flavours. Perfect for lunch boxes or on-the-go.
and
UNCLE TOBYS MUESLI BARS CARAMEL CHOC
Uncle Tobys Caramel Choc Crunch Muesli bars are made with 100% Australian-grown oats, caramel flavour, and choc chips. They are a source of fibre and wholegrain, with no artificial colours or flavours. Perfect for lunchboxes or on-the-go, with a 4 health star rating.
NEW Products
CRAVE IT. BAKE IT. GET JUMBL’d NEW GREEN’S JUMBL’d
Get ready to jumble with Green’s JUMBL’d!
Think cookie-meets-brownie, or cinnamon scroll meets cookie goodness. JUMBL’d is a fresh twist on home baking, and these one-of-a-kind cookies are designed to shake up your go-to snack routine and satisfy that sweet craving.
JUMBL’d Cookie Loaded Brownies
A delicious jumble of rich, fudgy brownies and golden choc chip cookies.
JUMBL’d Cinnamon Scroll Cookies
The perfect twist of cinnamon scroll flavour in a chewy cookie format.
UNCLE TOBYS ROLL UPS APPLE
Unroll fruity flavour with UNCLE TOBYS Roll-Ups! Made with real fruit, they burst with apple flavour and fun tongue prints. Soft, scrumptious, and perfect for any occasion, with no artificial colours or flavours. Ideal for school lunchboxes, office snacks, or on-the-go treats. Enjoy deliciousness today!
DISCOVER BAKER’S CHOICE BLOCKS
Smooth, rich chocolate crafted for baking brilliance. Available in Milk, Dark, and White, each block melts effortlessly for delicious results. Perfect for cookies, cakes, and more. Made with sustainable cocoa. Your goto for everyday baking magic
EASY TO MELT, HARD TO BEAT.
DISCOVER BAKER’S CHOICE BLOCKS
NEW Products
Smooth, round chocolate buttons that melt effortlessly and set magically at room temperature. Perfect for dipping, coating or decorating. No tempering needed—just melt, set and impress. Made with Rainforest Alliance certified cocoa. Bake today and bring your creations to life
BICKFORD’S
LAUNCHES
NO ADDED SUGAR CORDIALS FLAVOUR WITHOUT COMPROMIS
Crafted with a blend of fruit juice concentrate and a stevia–erythritol sweetener blend, each cordial contains 8 calories (32kJ) or less per serve, with no added sugar, no artificial colours.
Lemon
Bright and tangy with a clean citrus snap.
Lime
Crisp and, zesty, with a refreshing edge.
Tropical
Juicy and vibrant with layers of pineapple, passionfruit, and orange.
Lemon Lime & Bitters
Zesty citrus meets subtle spice and botanicals.
Raspberry Flavoured
Sweet and tart with vibrant berry flavour.
I
Want To Eat Less But Still Pack As Much Goodness Into Meals, What Should I Do?
Green veggies will do the trick, just a handful of green vegies will boost your vitamin and mineral intake, and you can eat most of it raw for a snack, or cooked with dinner. An easy and affordable way to eat healthy.
BROCCOLI & BROCCOLINI
While the heads are normally eaten, the stalks and leaves are also edible. (just be sure to adjust cooking times). Look out for broccolini and baby broccoli as alternatives. Eat broccoli raw for the greatest nutritional benefit.
SILVERBEET
Similar to spinach but larger, with a stronger flavour. The main variety of silverbeet has a white stalk but coloured varieties like Rainbow chard which has green leaves but the stems can be red, orange or yellow. Green silverbeet can be sliced thinly, dressed with olive oil and eaten raw or added to salads. Delicious sauteed, boiled or cooked.
ZUCCHINI
Bake me, roast me, steam me, even BBQ me. Perfect to grate raw into salads. Leave skin on for the greatest health benefits.
Add a splash of a healthy oil to maximise absorption of carotenoids
SPINACH
Spinach is a versatile leafy green, used in almost all cuisines. Mature and baby leaf types are available. Spinach contains a lot of lutein, which is linked with eye health. Cooking spinach makes some nutrients more easily absorbed by your body but be careful not to overcook it—steaming is best. Raw is great in sangers and salads.
• Stir-frying keeps vegetables brightly coloured, crunchy and tasty. It also minimises the loss of water-soluble vitamins like vitamin C.
• Make sure you keep the vegetables moving in the pan with a spatula for 2 minutes. You can add 1–2 tablespoons of water to keep them from drying out or burning.
• Broccoli and Broccolini are delicious raw, and you get 100% of the nutrients. Just give it a wash before you eat it.
FENNEL
Fennel is a light green celery-like shoot. Its feathery green leaves are used as a herb, the bulb can be eaten raw or cooked. Fennel has a characteristic aniseed flavour and aroma. Separate stalks from bulb and keep both parts separately in containers in fridge.
Save the stalks of fennel for using in soups, stocks and stews, and use the leaves as a herb. Also try slicing the bulb finely into a salad or cook whole on grill.
CABBAGE
Super versatile. You can do anything with cabbage, it’s has been the staple food on European tables for centuries.
You can also use the cabbage leaves as a healthy Taco shells, or Sushi Roll, cabbage also goes well in soups.
BRUSSEL SPROUTS
This little vegetable packs a massive nutrient punch, it basically has every Vitamin and mineral making it good for your brain, nervous system, digestion, and your immunity system. You can roast or boil or steam sprouts, they are pretty tough so make sure they are well cooked, a stone hard sprout is that good.
The great thing about sprouts is you can cook them to your taste, you can go really soft or firm, and the taste of each is different.
Australians throw out nearly 7.6 million tonnes of food every year, much of it perfectly edible.
Confusing and overly cautious food date labels like “best by” and “use by.”
While these labels may seem like essential safety guidelines, they’re often more about protecting manufacturers’ reputations than consumer health.
“Use by” dates are technically meant for food safety, usually found on perishable items like meat and dairy.
“Best by” dates, on the other hand, refer to food quality taste, texture, and freshness — not safety. But here’s the catch: most consumers don’t understand the difference. As a result, mountains of edible food end up in bins, contributing to climate change, water waste, and unnecessary grocery bills. These labels became widespread in the 1970s, initially in the UK and US,
largely driven by supermarkets trying to standardise stock rotation and avoid customer complaints.
It was a commercial decision, not a scientific or healthbased one. Over time, the food industry embraced it to shift liability and ensure brand control. No company wants their stale crackers to spark bad reviews even if they’re still safe to eat.
A tin of tomatoes “best by June 2024” might last until 2026, but the manufacturer wins when you toss it and buy another.
Food businesses are incentivised to encourage earlier disposal to push sales. But here’s the truth: our senses are better indicators than arbitrary dates. Smell, look, and texture can usually tell you more than a printed
If we want to reduce food waste, Australia must overhaul its labelling laws. France and Denmark are already considering scrapping “best before” dates on shelfstable goods. It’s time we followed suit and introduced
Supermarkets and brands will resist — they benefit from accelerated consumption. But our landfills, wallets, and food security tell a different story. It’s time to stop throwing away good food because a label told us to.
Australians struggling with the rising cost of living have voiced mounting frustrations over skyrocketing grocery prices, with many blaming the dominance of coles and woolworths for the lack of meaningful competition.
As household budgets stretch thinner, concerns over supermarket price gouging have intensified, prompting the Australian Competition and Consumer Commission (ACCC) to launch an inquiry into the supermarket sector. The ACCC's year-long investigation found that Coles and Woolworths have increased their earnings margins in recent years, suggesting that the lack of competition is limiting downward pressure on prices. The report revealed that the profit margins of the two supermarket giants exceed those of many international counterparts, reinforcing concerns that Australian consumers are paying more than necessary for everyday essentials.
Prime Minister Anthony Albanese announced plans to introduce legislation aimed at cracking down on excessive pricing and increasing transparency in the supermarket sector. Under the proposed laws, supermarkets would be required to disclose more information about pricing, promotions, and loyalty programs. Additionally, the government plans to establish a task force to advise on an "excessive pricing regime," which could see supermarkets face financial penalties for unjustified price hikes.
"AUSTRALIANS ARE SICK OF FEELING LIKE THEY’RE BEING TAKEN FOR A RIDE AT THE CHECKOUT,"
Albanese said.
"Our government is committed to making sure supermarkets do the right thing by consumers. If they don’t, they’ll be held accountable." Opposition leader Peter Dutton argued that real change would require more decisive measures, such as implementing divestiture laws to force Coles and Woolworths to sell off some of their stores and allow for greater competition. For their part, Coles and Woolworths have defended their pricing strategies, arguing that rising costs in energy, labor, and distribution have necessitated price increases. Both retailers maintain that they offer competitive pricing and are working to support customers during challenging economic times.
The Australian Retailers Association (ARA) stating that political scrutiny on supermarkets is a distraction from broader economic pressures driving inflation. The ACCC's report also recommended broader reforms, such as improved pricing transparency, greater protections for suppliers, and changes to planning and zoning laws to facilitate the entry of new competitors. As the government moves forward with its proposed reforms, the debate over how best to ensure fair pricing and a more competitive supermarket industry continues. The coming months will be crucial in determining whether these measures will provide relief to struggling consumers or if further action will be necessary.
The Future of Food Could Arrive in Australia in 2026
Once a science fiction fantasy, lab-grown meat — also called cultivated or cell-based meat — is now being quietly developed and tasted in Australia. With growing concerns around climate change, animal welfare, and food security, this high-tech protein alternative could soon reshape what’s on your plate.
So how is it made?
Lab-grown meat starts with a small sample of animal cells, typically taken through a biopsy from a living cow, pig, chicken or fish. These cells are then placed in a controlled environment — a bioreactor — and fed a mix of nutrients, vitamins, and growth factors. Over a few weeks, they multiply into muscle tissue that mimics traditional meat. No slaughter. No paddocks. Just cells doing what cells do.
But is it vegetarian or vegan?
That depends on who you ask. Technically, lab-grown meat is real meat — made from animal cells. So it’s not vegan and unlikely to satisfy strict vegetarians. However, for many people who avoid meat for ethical reasons, it offers an animal-free slaughter process and a significantly smaller environmental footprint. It may not be plant-based, but it aligns with many of the values that drive people to seek alternatives.
What about health and safety?
Research so far suggests labgrown meat is safe to eat, though long-term studies are limited. Some early critics point to the use of antibiotics or growth media in production, but modern startups are working on clean, serum-free methods to avoid these concerns. Nutritionally, cultivated meat is comparable to its conventional counterpart — with potential for enhancements like less saturated fat or added nutrients.
Who’s doing this in Australia?
Several homegrown startups are already making moves. Vow, based in Sydney, has cultivated everything from kangaroo to quail and even exotic meats not typically available. Magic Valley, Melbourne, is working on cultivated lamb, and Foods is investing in cultivated beef. These companies are receiving millions in backing from both private investors and government grants.
And the taste?
Testers report it’s almost indistinguishable from traditional meat. The texture, aroma, and flavour are all there — because it’s the same
country to legalise it, and the U.S. followed with limited approvals in 2023. Australian startups hope for domestic approvals within the next 12 to 24 months.
Planning your clubs end of season party? or having a party home with friends and family, watching the finals on TV? check out these great party ideas to get your party started.
COMPETITION.
It wouldn’t be a sporting party without some sort of competition where the experts (your guests) can flex their knowledge and predict winners, scorers, margins etc. On page 34 we have a downloadable Party page your guests can fill in or get creative and make your own. Of course it’s always great to have a prize, not only for the winner but perhaps best dressed or best dish.
DON ’ T GO IT ALONE.
With fun events like a sports party guests are expecting party/finger foods, not a five-star meal, so to make it easy get everyone to bring something to share. Doing this usually provides a really great range of foods, and people still get creative with sporting themed foods whichads to the fun.
THEME.
A theme like a dress up is a fun idea. Remember good taste is required in this day and age. Come as your favourite player, or a single focus theme like – “dress as pirate” these are safe ideas.
Fun stuff.
After watching the game or before the game you can plan your own games, these can be simple like team trivia, or darts, handball competition, or shooting hoops. You can ask guests to prepare words they would have on the bannermake sure everyone can participate, and prepare score board or game components in advance. ( having to prepare the game while guests stand around is a fun killer.) Just to be controversial, probably best to steer clear of drinking games as these can turn fun into – not so much fun quickly. Or, just get the music playlist ready and continue the good vibes.
That is the Spirit.
Coloured napkins, tablecloths, straws paper plates, balloons always add that little fun touch, a small amount of decoration can make a big difference.
Space please.
It’s a good idea to ensure in and around your viewing or main party area has a lot of room to move. There is always a lot of activity at parties with people going here and there, and some perhaps a little unsteady on their feet (if you know what I mean) Remove anything valuable that could be knocked over, or anything that can be damaged by knocks or spills
Easy clean.
Paper plates and plastic cutlery. You do not want to see a mountain of plates piling up during and after the party, the plan should be eat and throw away, have a bin handy so the clutter doesn’t build. Same for cans and bottles, have a recycle bin handy so guests can use it as they go.
Most important.
As a host, ensure you also have a great time, many hosts spend the day ensuring their guests have a great time, this can leave you stressed and exhausted after a party, so ensure you delegate, allow yourself to take the easy option and enjoy the day.
Warn the neighbours.
It is polite to warn the neighbours if you are having a gathering. An informed neighbour is less likely to be upset by any noise. It tends to be the neighbours that get the shock of the unexpended noise that are not happy.
MARATHON’S RANGE
Spring Rolls, mini Dim sims and even King Dim Sims..
PATTIES PARTY PIES
Original Beef is made with 100% Australian beef wrapped in flakey pastry.
BIGGEST FLAVOUR RANGE
No party is complete without dips, and Yumi’s has you covered with flavours to suit every taste, from Traditional Hommus to their new Dill Pickle, and everything in between.
Firing up the BBQ?
Yumi’s also has a great range of Falafel balls and burgers that are perfect for summer meals and snacks!
NO ORDINARY CRACKER
For your dips and crackers Tuckers has a fantastic flavoured cracker range, and Dippies, flavoured dipping sticks.
Despite a trade agreement struck with Donald Trump last month Australians remain deeply wary of importing American beef and rightly so.
While the U.S. may view Australia as a strategic market for its surplus meat, Australian farmers, biosecurity experts, and consumers are raising serious red flags.
Australia prides itself on having one of the world’s most tightly controlled and disease-free beef production systems. Our stringent quarantine rules, vast grazing lands, and strong traceability protocols have kept threats like foot-
and-mouth disease, BSE (mad cow disease), and hormone overuse largely at bay. In contrast, the U.S. cattle industry permits the use of hormone growth and feedlot practices that are banned or tightly restricted here. Farmers are particularly alarmed at the biosecurity implications of lifting import bans on U.S. beef. As National Farmers Federation and Cattle Council leaders have pointed out, just one
contaminated shipment could compromise Australia’s entire export reputation – worth more than $11 billion annually. An outbreak of a disease like foot-and-mouth would devastate rural communities, cause billions in losses, and result in years of export bans. Then there’s the consumer trust issue. Australian shoppers are increasingly choosing clean, ethically raised, locally sourced meat.
The idea of eating beef pumped with hormones and antibiotics from U.S. feedlots – where transparency is questionable and production standards differ wildly –simply doesn’t sit well with most Aussies. This isn’t about protectionism. It’s about protecting a goldstandard industry and the health of our food chain. While some politicians may hail the Trump-era deal as a win for free trade, farmers and food safety experts are asking the hard questions:
WHO BENEFITS, AND AT WHAT RISK?
If the thought of walking into a dental practice terrifies you, you’re not alone. Unfortunately the outcome for people plagued with anxiety can be poor oral health, as you may only walk through the practice door when you have severe pain or a serious issue. This in turn can make dental fears even worse. Dentists are aware and understand dental anxiety and can help — so what are the fears?
Dr Kaejenn Tchia, President of the ADA in the Northern Territory, says: “It’s helpful to know that dentists often have numerous tools and strategies to support anxious, nervous or terrified patients.” Dentists will look to build a rapport with you so you can discuss fears and your goals for treatment. Dentists always want to provide a comfortable experience, this builds trust, hopefully empowering the patient to come back for more regular dental care and treatment.
PAIN AND CONTROL
Dr Tchia says: “I always preface to my patients that they’re in control of the appointment and if at any point they need me to stop, they simply communicate by putting their right hand up and I will always stop in a safe manner. This is something all dentists do these days, it helps the patient feel they have control which can help them relax.”
Keeping you informed throughout.
It’s important to let anxious patients know what’s being done next, starting with the chair going back and the bib and goggles going on,
right through to the chair coming back up at the end of the procedure and the rinse moment.
NEEDLES
When it comes to receiving a local anaesthetic it’s important patients know when the anaesthesia is coming and what they can expect to feel during and after. Dentists are all too aware that plenty of patients don’t like to see the needle so by communicating these steps, there are no surprises.
Dental Assistants are also often trained to hold the patient’s hand or provide a reassuring hand on the shoulder during administering of local anaesthetic or an extraction, which can be a great support.
Squeezing stress balls or watching a TV screen above the chair if available can also help you relax.
Guided meditation or dental hypnosis is also an option.
Dr Kaejenn Tchia says: “One exercise I do with patients is to get them focused on their breathing, taking deep slow breaths in and out to bring down their heart rate and induce a state of calm. Using a calm, slow, almost hypnotic rhythm and tone, I get the patient to visualize a place they normally feel relaxed in, giving prompts to what they can see, hear and feel. As they breathe deeper in and out, guide them to slowly relax their shoulders and sink deeper into the chair.
“Importantly, the patient is fully conscious throughout the entire process and they can indicate if they want the procedure to stop at any time.”
BRING YOUR OWN ANXIETY RELIEF
Patients can also bring in their own earphones or headphones and listen to their music to help calm them. There are some patients with severe anxiety who still require pharmacological agents to help reduce severe anxiety. These can include minimal sedation in the form of nitrous oxide or oral anxiolytics, here the person will be very relaxed and still conscious enough to be awake and able to answer questions and follow instructions. Other options are available for the more severe anxiety cases which you can discuss with your dentist.
ANXIOUS KIDS
Children learn to be anxious by experience, a traumatic event or vicariously from their parents. A first dental visit for a toothache requiring emergency treatment can be traumatizing, causing the child to become dentally anxious. Dentists recommend bringing children for their first visits once their first tooth appears, so they get used to the sights, sounds and sensations of the dental practice. Setting up a positive first dental visit establishes early trust and rapport for the child. Babies and toddlers can have their first appointments while on their parents laps and cuddle them during the visit to help them feel more safe and secure.
Dr Kaejenn Tchia is the President of the Australian Dental Association NT Branch. He is also a member of the Colgate Advocates for Oral Health.
» Parents can talk with their child about the dentist at home, and role play can be a great way to understand what the dentist does.
» Listen and talk to the child about their concerns about dental care.
» Parents are encouraged not to show fear or use words that indicate there is something to be fearful of. For example, avoid the word ‘brave’ –children don’t need to be told to be brave as that indicates that there’s something to be afraid of.
» If the child has a favourite toy, teddy bear or blanket that elicits a feeling of comfort and security, you can bring it to the appointment.
» Positive reinforcements by rewarding children for good behaviour and following instructions at a dental appointment are encouraged, just not with sugary treats.
BG+ is crafted to soothe nausea, relieve digestive discomfort and support immune system health.
At the heart of the BG+ efficacy is its foundational ingredient: a minimum of 10mg of natural Gingerols, equivalent to well over 1,000mg Zingiber officinale (dried ginger rhizome). The specific quantity of ginger used in our products is clinically proven to relieve, soothe or prevent nausea. The versatile properties of ginger have been used for many generations, as both a spice and herbal remedy. Ginger’s popularity has led to numerous clinical trials to validate, amongst many things, its efficacy in relieving, soothing or preventing nausea. Holistic healthcare positions BG+ as your versatile ally in health maintenance.
BG+ caters to a wide spectrum of needs; from expectant mothers grappling with early pregnancy morning sickness to individuals of all ages seeking a remedy for nausea from travel or motion sickness. The BG+ product range can now be found across Australia, stocked in your local health food store, pharmacy or airport. Thus, ensuring that you can easily find and benefit from our health and well-being solutions. BG+ is more than a product – it is part of your journey towards optimal health, crafted with care, backed by science and enriched with tradition.
We are so proud of what we have created for you, offering a product range that is as effective as it is responsible. BG+ truly offers an exceptional wellness range. Include some BG+ zing to your day and enjoy the benefits of improved wellbeing.
OUR GINGER IS SOURCED FROM QUEENSLAND FARMS SUPPORTING AUSSIE FARMERS
Top 10
Looking for a Father's Day gift for that hardworking man? We've got you sorted! Tradie, home handyman, landscaper, hospo worker, farmer, we know them all. And we know what they need! Great 100% Aussie Made and Owned products that work. Non-greasy, natural ingredient hand repair cream, pumice hand cleaner and gritty dirt removing soap. Our Friday Feels gift bundle has it all.
Otto & Spike, we offer a wide range of locally produced woollen knitwear, such as gloves, beanies, scarves and socks, to keep all Dads toasty warm. Using the finest Australian wools, we have been proudly knitting all our products in a little factory in Brunswick East since 1969.
Sea Spray Gin is made for ocean lovers. Bold juniper and native Ruby Saltbush create a crisp, savoury spirit that’s as refreshing as a sea breeze. Distilled in Geraldton Western Australia, it’s a gin that captures the wild, salty coast.
This Father’s Day think inside the box! The Coopers DIY Beer Brew Kit comes with everything you need to brew 23 litres of great tasting beer. Whether he loves a DIY hobby or getting crafty, this Brew Kit is the gift that ticks all the boxes. Use code BUYAUST at www.diybeer.com to get your kit for just $99+ FREE Shipping*. T&Cs Apply.
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.
DESIGN YOUR OWN BEAN BAG WITH BLISS BEAN BAGS
Personalising your own bean bag colour combination is easy using Bliss Bean Bags Online colour selector, choose from 120 colour combinations. See how your colour combination looks before you buy.
Bliss Bean Bags Lifetime Warranty
Bliss offer a lifetime warranty on craftsmanship and materials. Bliss use a thread so strong it can pull a small car. Use these bean bags indoors while watching a movie or take them outside to lay in the sun. www.blissbeanbags.com.au
TASTE THE HEART
OF COONAWARRA WITH KOONARA WINES
Raise your glass to the Reschke family, the passionate founders of Koonara Wines, where exceptional wines meet a deep commitment to sustainability. Proudly Certified Organic in their Coonawarra vineyards, Koonara crafts vegan-friendly, low-sulphur wines that reflect the cool-climate charm of the region. From crisp whites to bold reds, each small-batch wine showcases the family’s dedication to quality and their mission to leave the land better for future generations.
Discover the eco-friendly practices and unforgettable flavours that make Koonara Wines truly special.
ssiemeatand
Simple, lightweight and easy to wear - our Classic Mens Merino T-shirt is a bestseller for a reason. Keeps you warm in winter, cool in summer, breathable and odour resistant, layer it under a shirt, or just wear it on it’s own. Proudly made in Tasmania from Australian merino wool . Machine washable and minimal ironing.
Lots of colours available.
Merino Dressing Gown
Beautiful warm merino ponte Dressing Gown, proudly made in Tasmania from 100% wool ponte, designed to last a lifetime, and keep you looking stylish at the same time.
BUY ONCE AND BUY WELL.
Available in 9 great colours.
Where elegance meets innovation.
Infused with Yarra Valley Sangiovese grapes, it reveals a striking ruby hue and a refined, fruit-forward palate. As the only Sangiovese gin in the world, it offers a silky balance of fresh citrus, soft spice, and a velvety finish. Exceptional in a sour cocktail or paired with lemon tonic, this gin redefines what premium means in every pour
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.
CHICKEN TACOS WITH TOMATO SALSA AND GUACAMOLE
CAMPBELL’S CHICKEN MEATBALLS
PORK & PALE ALE SAUSAGE BREAKFAST MUFFINS
AUSTRALIAN PORK - PEA & HAM SOUP
CAMPBELL’S MARRY ME CHICKEN
RAINBOW TEACAKE WITH VANILLA FROSTING & M&M’S
CHICKEN & PORK TERRINE WITH EGG CENTRE
MALT’O’MILK
ICE CREAM SANDWICHES
CHICKEN TACOS WITH TOMATO SALSA AND GUACAMOLE
INGREDIENTS
2 Lilydale Free Range Chicken
Breasts (approx. 500g)
30g packet taco seasoning
2 tablespoons olive oil
200g tomato medley roughly diced
1 corn cob, kernels removed
2 green onions, thinly sliced
¼ cup coriander leaves, chopped
2 tablespoons lime juice,
1 large avocado, mashed
½ red onion, finely chopped
12 white corn tortillas, to serve (312g packet)
lime wedges, coriander sprigs and sour cream, to serve
METHOD
1. Slice breasts into 4 to 5 long strips. Place chicken in a large snaplock bag with taco seasoning and shake to coat. Season.
2. Heat a large non-stick frying pan with 1 tablespoon olive oil over medium heat and cook chicken for 6 to 7 minutes, turning often, or until browned and cooked through. Set aside on a plate covered with foil for 5 minutes. Slice if desired.
3. Meanwhile combine tomato, corn, green onions, and chopped coriander in a medium bowl. Season and drizzle with remaining olive oil and 1 tablespoon lime juice. Stir to combine.
4. In another medium bowl, combine avocado, red onion and remaining lime juice. Season.
5. Heat tortillas according to packet directions. Serve with chicken, tomato salsa, guacamole, lime wedges, coriander sprigs and sour cream, if desired.
CAMPBELL’S CHICKEN MEATBALLS
SERVES 4 COOK 25 MINS PREP 5 MINS
Cooking dinner just became easier with tasty Campbell’s Chicken Meatballs, made with Campbell’s Real Stock Chicken. A comforting and hearty homemade meal that’s sure to please everyone at the table.
INGREDIENTS
500ml Campbells Real Stock Chicken
500g chicken mince
½ cup (100g) breadcrumbs
2-3 cloves garlic, crushed
1 egg
2 tbs plain flour
2-3 tbsp olive oil
1 brown onion, finely diced
2 carrots, finely diced
200g button mushrooms, sliced thinly
2 tbsp tomato paste
1/3 cup red wine
Mashed potato to serve
Garnish with fresh parsley
Optional
Fresh parsley & Mashed potato to serve
METHOD
1. In a large bowl, combine mince, breadcrumbs, garlic, and egg. Mix well and roll into balls. Dust meatballs in flour and set aside.
2. Heat olive oil in a large frypan. Cook meatballs for 5 min. Remove from pan and set aside.
3. Add onion, carrots and mushrooms and cook for 5 min. Add tomato paste, leftover flour, wine and Campbell’s Real Stock Chicken. Return meatballs to the frypan, bring to the boil, and cook for 15 min or until sauce has thickened.
4. Serve on a bed of mashed potato. Garnish with chopped fresh parsley.
SOFT BAKE COOKIES
PORK & PALE ALE SAUSAGE BREAKFAST MUFFINS
Feed your joy with Barossa Fine Foods.
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 to taste life at its finest. www.barossafinefoods.com.au.
INGREDIENTS
1½ cups self-raising flour
1pkt Barossa Fine Foods
Pork & Pale Ale Sausages, cooked and finely chopped
1½ cups zucchini, grated
1 cup cheddar cheese, finely grated
¼ cup caramelised onion
¾ cup full cream milk
1 egg
Sea salt & cracked black pepper, to season
METHOD
1. Preheat a fan-forced oven to 200°C.
2. Place the flour, finely chopped sausage, zucchini, cheddar cheese and caramelised onion into a large mixing bowl.
3. Whisk the egg and milk together in a separate bowl, then pour into the sausage mixture.
4. Using a large spoon or spatula, gently mix the ingredients until just combined, make sure to not overmix.
5. Line a 6-cup large muffin tray with muffin cases or square pieces of baking paper.
6. Evenly divide the mixture between the muffin cups.
7. Bake in the preheated oven for 15-20 minutes, or until a skewer inserted into the centre comes out clean.
8. Set aside to cool for 10 minutes before serving.
AUSTRALIAN PORK - PEA & HAM SOUP
INGREDIENTS
2 tblsp olive oil
1 onion, finely chopped
1 bunch spring onions, finely chopped
1 kg green peas, frozen
1.5 litres chicken or vegetable stock
½ bunch parsley, finely chopped
½ bunch mint, finely chopped
2 cups leg ham, chunky cut
¼ cup cream
METHOD
1. Heat the olive oil in a large deep stock pot over a medium heat.
2. Sauté the onions and spring onion 4 minutes until onions are opaque.
3. Add the green peas, stock and 1 cup of the ham to the saucepan and simmer for 20 minutes.
4. Remove the saucepan from the heat add the parsley and mint to the soup.
5. Using a blender puree the soup until smooth.
6. Add the reserved Ham chunks and peas to the soup. Serve hot with a swirl of cream and toasted sour dough bread with herb butter.
Note:
This soup is also delicious served with a dollop of basil pesto and shaved parmesan cheese.
TO SERVE
• 2 tblsp green peas (reserved)
• Toasted Sour Dough Bread
• Herb Butter
CAMPBELL’S MARRY ME CHICKEN
4 COOK 25 MINS
Get ready to fall head over heels for irresistible Campbell’s Marry Me Chicken, made with Campbell’s Real Stock Chicken. Tender chicken breasts cooked in a decadent creamy sauce infused with tomatoes, garlic and herbs. This simple and quick recipe is perfect for pleasing the whole family, or the perfect date night.
INGREDIENTS
Campbell’s Real Stock Chicken
500ml
700g chicken breast fillets, sliced horizonal lengthways
¼ cup plain flour
2 tsp smoked paprika
40g butter
3 cloves garlic, crushed
1/2 cup sundried or semi-dried tomatoes, drained and sliced
¼ cup tomato paste
½ cup thickened cream
Fresh basil, chopped, and parmesan, to garnish
Pasta, to serve
Optional
Fresh basil, parmesan, and pasta to serve
METHOD
1. Combine flour and paprika in a medium bowl. Dust the chicken breast in flour mixture and set aside.
2. Melt butter in a large frying pan. Cook chicken until browned. Remove chicken from pan and set aside. Add garlic, tomatoes, tomato paste and Campbell’s Real Stock Chicken to the pan. Bring to the boil, return chicken and add cream, simmer for 10 min until chicken is cooked through. Sprinkle with fresh basil and parmesan to garnish.
3. Serve with your favourite pasta.
RAINBOW TEACAKE WITH VANILLA FROSTING & M&M’S
SPECTACULAR LOOKING,
GARNISH 30 MINS BAKE 30 MINS
this colourful rainbow teacake with vanilla frosting and M&M's, is easy to prepare and you can make it a few day ahead!
INGREDIENTS
170g (¾ cup) Castor sugar
4 Eggs
150g (1 ¼ cups) Self-raising flour
1tbsp Corn flour
15g Copha, melted
80ml (1/3 cup) Milk
3 x 380g M&M packets, to decorate (can also replace with Smarties if desired)
METHOD
1. Pre heat oven to 170°C (fan forced 150° C) 330°F/300°F. Grease and line an 18cm/7 inch spring form tin with baking/ grease proof paper.
2. Combine castor sugar and eggs together in an electric mixer and beat for 8 to 10 minutes until pale and creamy and tripled in volume.
3. In a separate bowl, sift together selfraising flour and cornflour 3 times. Sift flours over egg mix and quickly fold through using a spatula, making sure all ingredients are well combined.
4. Melt Copha in microwave or saucepan until fully melted. Warm milk in microwave (on high for 20 seconds). Pour Copha and milk down the side of bowl and fold through the egg and flour mix.
5. Pour final mixture into prepared pan and smooth surface. Bake in oven for 30 minutes or until a skewer inserted into the centre comes out clean. Remove pan from oven.
6. Set cake aside in the pan for 5-10 minutes before turning onto a wire rack for 30 minutes to cool completely.
VANILLA FROSTING
3 cups icing sugar
1 cup butter
1 teaspoon vanilla extract
1 to 2 tablespoons whipping cream
VANILLA FROSTING
1. Using an electric mixer, mix together sugar and butter. Mix on low speed until well blended and then increase speed to medium and beat for another 3 minutes.
2. Add vanilla and cream and continue to beat on medium speed for 1 minute more, adding more cream if needed for spreading consistency.
ASSEMBLY
1. Slice your cake in half horizontally, ensuring you cut as evenly as possible. Place the bottom sponge on a serving plate.
2. Spread vanilla frosting over the base. Place the top cake layer on top of your filling layer.
3. Spread the frosting over the sides and top of the cake evenly.
4. Separate the M&M’s by colour. Place a single row of alternating colour M&M’s around the base of the cake. Continue to place M&M’s row by row up the side of the cake, as per picture. Once the sides are done, continue this same process along the top of the cake.
5. Let frosting set before serving.
CAN BE STORED IN FRIDGE FOR UP TO 3 DAYS.
CHICKEN & PORK TERRINE WITH EGG CENTRE
This summer, arm yourself with delicious recipes for both entertaining and appealing to the family. Our Summer terrine combines chicken and pork mince with an eggy centre, perfect for serving up as an entree to guests or as a main meal paired with a creamy salad like a potato salad or a Caesar.
INGREDIENTS
18 long slices streaky bacon
2 cloves garlic, crushed 1/3 cup dried breadcrumbs
1/4 cup (60ml) milk
500g chicken mince
300g pork mince
1/3 cup (50g) shelled pistachio, roughly chopped
1/4 cup (35g) dried cranberries, roughly chopped
METHOD
2 tbsp thyme leaves, chopped
1 egg, lightly beaten
2 tbsp brandy (optional)
Salt and pepper
6 medium boiled eggs, peeled
2 tbsp maple syrup to brush Chervil, to serve
1. Preheat oven to 160°C fan forced. Lightly grease a 25cm x 9cm (1.5 litre-capacity) loaf pan. Arrange 10 strips of bacon across the base, slightly overlapping. Line the ends with 4 slices each.
2. In a large bowl combine the garlic, breadcrumbs, milk, chicken, pork, pistachios, cranberries, thyme, egg, brandy, if using, salt and pepper. Using clean hands work the mixture together, making sure all ingredients are combined. Place one third of mixture into the lined tin. Place eggs, upside down, along the centre of the terrine, trimming the ends if necessary.
3. Press the remaining mince on top of the eggs. Lay the overhanging bacon over the mince, pressing down. Cover or wrap the terrine with foil and place into a baking dish. Pour hot water to come halfway up the tin. Bake for 5060 minutes or until juices run clear when tested with a skewer. Allow to cool for 10 minutes, then carefully drain any excess liquid off the terrine and turn out of the tin. And place on a large, lined baking tray.
4. Increase oven to 200°C fan forced. Brush bacon with maple and bake for a further 10 minutes, or until golden. Set aside to cool. Refrigerate overnight.
5. To serve unmould and slice. Serve with chervil.
Note:
• This terrine will keep for up to 5 days when refrigerated.
• This dish would be beautifully complimented with a serve of creamy potato salad on the side.
ARNOTT’S MALT’O’MILK ICE CREAM SANDWICHES
Gather your little helpers to make these super easy Malt’O’Milk Ice Cream Sandwiches! Such an easy dessert recipe that’ll entertain the kids, and a delicious way to cool down on a hot day.
INGREDIENTS
250g Arnott’s
Malt’O’Milk biscuits
1L neapolitan ice cream
150 gm dark chocolate melts
½ cup crushed nuts
½ cup 100 & 1000’s
METHOD
1. Line a square tin with baking paper and spread softened ice cream evenly; approx 2-3cm thickness.
2. Layer Arnott’s Malt’O’Milk biscuits, smooth side down onto the ice cream and freeze until firm.
3. Remove from the freezer and using a sharp knife, cut around the biscuits, gently removing them from the tin and place a second biscuit to sandwich together, pressing firmly.
4. Freeze until fully frozen and ready to decorate.
5. To decorate: Place melts in a microwave-safe bowl and heat on medium power for 1-min bursts until melted. Stir in between. Place crushed nuts and 100 & 1000’s in separate bowls.
6. To decorate: Remove ice cream sandwiches from the freezer, half dip into melted chocolate and then into nuts or sprinkles. Freeze until ready to serve.
$10 A WEEK ON AUSSIE MADE
10,000 AUSSIE JOBS.
New research from Roy Morgan reveals 73% of Australians would be willing to buy more Australian-made products to avoid reliance on imports, with seven in ten (72%) willing to pay more for locally-made goods. Commissioned by Australian Made Campaign Ltd (AMCL) in the lead up to the recent Australian Made Week.
The research revealed that 67% intend to purchase more Australianmade products in the next 12 months. Australian Made Chief Executive Ben Lazzaro said recent global economic uncertainty and challenging market conditions have highlighted the importance of supporting Australia’s manufacturers and producers. Roy Morgan CEO Michele Levine said “Cost of living pressures may challenge some people to purchase Australian-made, especially for everyday items. But our research shows if each household spent an extra $10 weekly on Australian-made
products, an additional $5.6 billion would be generated and could create almost 10,000 new jobs,”.
IN OTHER FINDINGS:
• Of those willing to pay more for Australian-made goods, 50% are willing to pay up to 10% more.
• Females are more likely to buy Australian made products compared to males (47% vs 39%).
• Consumers in country areas (48%) are also much more likely to buy Australian-made products.
• 89% of Australians believe more manufacturing should be undertaken in Australia.
• 99% of Australians recognise the green and gold Australian Made logo.
• 93% are confident products displaying the logo are genuinely Australian.
A CLEAN KITCHEN
With Winter behind us it’s a good time to consider giving the Kitchen a spruce up. The Kitchen is the heart of the home and does all the heavy lifting, along with your self of course. The Kitchen appliances tent to be used more in Winter as we are in doors more and cooking heartier meals.
A CLEAN OVEN
A clean oven heats up quicker, saving on energy bills. It is also healthier, as no old food or contaminates drop into fresh food. A Clean over produces less smoke as grit and grime is not burning. Better food visibility if the glass doors are clean. Hygiene, a clean oven helps prevent the growth of bacteria, mold and does not attract pests. There are great specialty oven cleaning products on the supermarket shelves that can make cleaning a lot easier.
COOKTOPS
Cooktops with the older gas fittings, (the ones with holes) should be checked for grease. Grease can not only burn it can clog or reduce the ports effectiveness causing loss of heat or uneven heat to the clogged side. Grease and greasy films can be tricky to remove with soap and water, you may need a good grease buster.
RANGE HOOD
Your range hood filter also needs a regular clean, it can build up a greasy coating that can catch airborne dirt, fluff and other things, before you know it you have some extra’s dropping into your cooking. Cleaning these is as simple as washing them in hot or boiling water, add degreaser and let soak. Rinse and replace.
SINKS
Once a year you should give your sink drainpipes a clean, over time they can develop a greasy film which if left to grow, yes, I said grow, as it is generally made from old food and waste washed down the sink, it can smell and generally become unhygienic. Wrap a sponge around a wooden spoon handle and give it a wipe, try a good drain cleaner.
A COUPLE OF TIPS:
• It’s sometimes a good idea to heat your oven before cleaning to loosen up grease and grime, so clean when warm.
• Put the racks in the dishwater, use the “hot wash” setting to melt off grease- saves on the fiddly cleaning of each shelf.
FRIDGE FREEZER
Refridgerator, yes this needs a good clean every so often as well. Don’t just wipe the inside as the real nasties live behind the removable shelves, deep in the crisper and freezer. Make sure you get high enough to look into the highest door shelves to ensure they are clean. You generally do not need to turn your fridge off while cleaning it, but remember if the door is left open for an extended period it will loose its standard fridge temperature so before putting food back ensure its back to normal temerature.
BENCH TOPS AND CUPBOARDS.
I know these surfaces may get a regular wipe, but this is a good time to have a good look inside cupboards and see if there is any fluff, dirt or grime that has snuck in over time. Check the underside of any benchtops. Every now and then the benchtops do need more than a wet sponge so a good multipurpose cleaner may help clean and remove stubborn and old grime with less elbow work.
CHOICE Recommended 4 years in a row, Bosisto’s Multipurpose Cleaner is made with pure eucalyptus oil, grown in Inglewood, Victoria. Experience the fresh scent of eucalyptus and a brilliant clean, with no synthetic fragrances or dyes.
Removes baked on grease suitable for use on nonporous surfaces such as stainless steel, glass and enamel, OzKleen’s Oven Power Kit is easy to use and will leave your oven sparkling.
Unblocks drains,
emilminates odours, kills bulit up germs & bacteria and comes with bonus drain snake to help dislodge any blocksages.
FRIDGE GOALS
WASTE LESS, SAVE MORE
YOUR FRIDGE IS YOUR FRIEND
Your fridge - just another appliance, right? It keeps your food fresh and drinks cold, nothing special. What if I told you your fridge could save you a bundle of cash each year, and oodles of time planning and prepping meals.
The humble fridge is your secret weapon to eliminating waste and saving you time and money. But it can’t do it alone, it needs you to fully maximise its benefits.
Our friends at The Great Unwaste have pulled together these smart fridge tips to help you Pack it. Stack it. Chill it.
8 FRIDGE TIPS FROM THE
GREAT UNWASTE
On How To Pack It. Stack It. Chill It.
1. MASTER YOUR FRIDGE TEMP
Make sure your fridge is set between 0 and 5 degrees Celsius. spot can extend the life of your food by up to three days. time machine for your hard-earned food!
2. THE FREEZER IS YOUR FRIEND
A well labelled and stacked freezer means no more mystery the back or frozen meals falling out when we open the organising your freezer.
3. CONTAINERS – THE ULTIMATE SIDEKICK
We’ve all been guilty of throwing something on a plate find it there again three days later, looking a bit lonely. airtight containers to keep it fresh for longer.
4. LOVE THOSE LABELS
Dating and labelling food means you’ll avoid playing “What’s you open the fridge or freezer. Having a trusty texta and some labels within reach of the fridge is one of the easiest ways
5. UNWASTE YOUR DOUGH
Celsius. This sweet days. It’s like a magical mystery meats hiding in door. There’s an art to
SIDEKICK in the fridge only to Store your food in “What’s this?” whenever some masking tape or ways to start unwasting.
Bread, rolls and loaves are some of the most wasted food items going. But fear not, they’re easily frozen and great to have on hand if you’re running low and face a bread emergency.
6. LET YOUR FRUIT CHILL
We all love a beautiful looking bowl of fruit, but believe it or not, it’s best stored in the fridge. You’ll be amazed how much longer fruit stays fresh in the fridge –it’s a game changer. Bananas, on the other hand, are a different story.
7. AVOID BANANA DRAMA
Bananas are the divas of the fruit world – they like their space. Keep them away from other fruits to avoid speeding up the ripening of the other fruits. If they get too spotty, peel and freeze them for smoothies or banana bread!
8. UNWASHED POTATOES ARE HAPPY POTATOES
Want longer lasting potatoes? Buy them unwashed. Yeah, they need a scrub, but Great Unwasters don’t mind! Store them in a cool, dark place, and they’ll stay fresh and sprout free for longer.
MORE WAYS TO UNWASTE AT HOME
The Great Unwaste is a national movement helping Australians cut household food waste — but it’s more than just a campaign. It’s a call to action. Small changes at home can make a big impact. By wasting less, we protect the planet, support communities, and save money.
Beyond fridge smarts, The Great Unwaste recommends other small-but-mighty behaviours you can try to waste less and save more:
FLEXI MEAL PLANNING
Plan for change so last-minute cravings don’t derail your unwasting!
JOIN THE LEFTOVERS REVOLUTION
Reimagine leftovers as tomorrow’s easy win.
FIRST IN, FIRST OUT
Eat what’s been in the fridge longest first.
STICKING TO YOUR LIST
A list is your secret weapon against food and time.
