Cornetts Summer issue-

JANUARY 2025

SUMMER TRIFLE

15

PAGE 47

DELICIOUS RECIPE

WOW QUEUE BACK TO SUMMER the BBQ -pg 26

School -pg 34

entertaining -pg 56

E D E A E R R F TO

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NG NI ER TA I EN T

D el R icio ec us ip e CONTENTS 5 12 26 34 39 56 66

NEW PRODUCTS P IS FOR SUMMER Q the BBQ BACK TO SCHOOL RECIPES SUMMER ENTERTAINING THE AUSTRALIA DAY

RE A WE TING AGE S T GE MES E TH

P

R IS FOMER SUM

Disclaimer Cornetts Magazine is continually being researched and updated. Consumers are advised that they should always check labels prior to purchase as 'Country of Origin' can change without notice. Whilst every endeavour is made to make this magazine and it's enclosed information as accurate as possible at the date of publication, no responsibility will be taken for any omissions or changes.

This publication or any part thereof may not be used, copied, or transmitted withoutthe express permission of the Editor. © Copyright 2010

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Bundaberg Spiced Ginger Beer AVAILABLE NOW FOR A LIMITED TIME ONLY!

Scan here to get inspired by our Brewed Food & Cocktail recipes for Christmas

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FRESH AND ZESTY ORANGE BLOSSOM HONEY

NoEduW cts Pr

In the springtime, Wild Nectar's bees busily pollinate the delicately fragrant blossoms in the orange orchards of the Riverina, NSW, and make delicious, seasonal, Orange Blossom honey. Raw and cold extracted to maintain the honey's natural clear, fresh aroma and delicate, zesty taste, and available in a classic jar or convenient squeeze. www.wildnectarhoney.com.au

NICE & NATURAL ACTIVE PROTEIN BARS. Satisfy your cravings with these Protein Nut Bars by combining a delicious mix of peanuts, soy crisps and superseeds to deliver

25% PROTEIN PER BAR

helping to make you feel fuller for longer. A source of fibre and no artificial colours or flavours, these Protein Nut Bars are a great tasting pick me up, perfect for on the go.

ONLY

4G

OF SUGAR PER BAR *Approximate per bar.

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NEW COOKIES & CREAM TREATLES The perfect bite-size chocolate biscuit bites to satisfy all your sweet cravings.

Bite through the smooth milk chocolate layer, sprinkled with cookie pieces, to discover the wonderfully light texture of a crispy choc wafer filled with a soft vanilla flavoured-cream centre.

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Maxiblock, a trusted Australian sun care brand with over 40+ years in sun protection, is excited to introduce its innovative Maxiblock Zinc Stick Clear SPF50+ as part of its extended Mineral sunscreen range.

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STARTS HERE

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NEW PRODUCTS

NEXT LEVEL SNACKING UNCLE TOBYS found its match with CHOKITO! These muesli bars take snacking to a whole new level with 100% Aussie oats, chewy CHOKITO fudge pieces, choc balls, and smooth milk choc.

Also available in GOLDEN ROUGH & CRUNCH.

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GO LOW WITH UNCLE TOBYS OAT SLICE NEW UNCLE TOBYS Low Sugar Oat Slice is the perfect afternoon treat! Crumbly, moist, and big in taste, with an average 1g sugar per slice. Available in Choc Brownie and Honey Macadamia.

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/25. Retain receipt/s. Limit 1 entry p/product. Limit 1 prize p/person (excl SA). All draws at S251/10-20 Gwynne St, under) to Bluey’s World in Brisbane, QLD valued at up to $6,820 depending on date/departure. Winners published at Daily Draws (35 total): 11am AEDT between 28/1/25 - 3/3/25. Daily Draw Prize: 1x $100 The Card Network KIDS Gift Card. mited (ABN 44 008 435 729) of 24 George St, North Strathfield NSW 2137. ACT Permit TP24/02212 ARN100551 PAG E 1 1

IN SEASON

P IS FOR SUMMER Well actually S is for Summer, but so many great Summer tropical fruits start with P I thought we may as well go with “P is for Summer”,Passionfruit, Pineapple and Papaya.

PASSIONFRUIT, PINEAPPLE AND PAPAYA, ARE IN SEASON, FRESH AND JUICY. Looks good, tastes great, a perfect accompaniment to any summer dish, and fantastic on their own. Also super healthy, Adding Summer Fruits to Your Meals can add fun and variety,

• SALADS • SMOOTHIES AND JUICES • DESSERTS • SALSAS AND CHUTNEYS • BREAKFAST BOWLS • COCKTAILS AND MOCKTAILS PAG E 1 2

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IN SEASON

PASSIONFRUIT

Full-flavoured and in peak season throughout summer, Aussie passionfruit is the ideal finishing touch for a range of sweet and savoury dishes. As well as being naturally sweet, it packs a nutritional punch, providing a dose of vitamin C and fibre, while also being low in kilojoules.

Keep your passionfruit in a plastic bag in the fridge and they’ll last a month!

TO CELEBRATE THE SEASON, HERE ARE FIVE FUN TIPS FOR ENJOYING THE FRESH SUMMER CROP: 1. WEIGH IT UP

4. HEALTH BOOST

Look for plump and smooth fruit that's heavy for its size - it will have more pulp inside!

One serve of passionfruit (two fruits) is a good source of fibre (5g), a source of vitamin C (11mg) and low in kilojoules. What better reason to reach for a passionfruit as a sweet snack.

2. CRACK IT OPEN Did you know you can open passionfruit with your bare hands? Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!

3. FREEZE FOR LATER Make the most of the summer harvest (or January flush) by buying up big and freezing your passionfruit for later. You can freeze the fruit whole, or scoop the pulp into ice trays or popsicle moulds for a tasty summer treat that will cool you down.

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5. BAG IT Keep your passionfruit in a plastic bag in the fridge and they'll last a month!

6. PICK PLUMP Go for plump and smooth fruit that's heavy for its size - it will have more pulp inside!

SEE THIS GREAT RECIPE

Facts & Tips IRRESISTIBLE ICY POLES: For a tasty summer treat that will cool you down, freeze passionfruit pulp in ice trays or popsicle moulds.

DELECTABLE DRINKS: Passionfruit pulp adds a tangy twist to beverages. Simply mix fresh passionfruit pulp, soda water and lime for a refreshing drink and add vodka to transform it into a cocktail!

CRACK ONE OPEN: Did you know you can open passionfruit with your bare hands? Place the passionfruit between your palms, clasp your fingers together and push your palms towards each other to break the passionfruit skin, then pry it open with your fingers. Watch out for the juice!

GETTIN’ JUICY: Don’t cut them in half, slice the top off and eat it like a boiled egg to avoid losing the juice.

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IN SEASON

PINEAPPLE Another great Aussie favourite is the Pineapple, not many know it as a Winter Fruit but it thrives in the tropical states through Winter.

Pineapples are an excellent source of vitamin C and manganese, which is good for bone health. They are also a good source of thiamin, magnesium and vitamin B6.

Pineapples contain fibre and bromelain, which makes them a terrific food for gut health.

You can store chopped pineapple in an airtight container in the fridge for up to six days and in the freezer for up to six months.

Select fruit that feels heavy for its size and check it doesn't have soft spots or bruises.

If it has a top, the leaves should be fresh and green.

FACTS & TIPS? Tropical Treat: Aussie pineapples are sweet and available all year- round with regular peaks.

Ripe and Ready: The skin colour of a pineapple can change throughout the year, but they're always ripe and ready to eat once in store.

Versatile: Pineapples are the perfect partner for fish, meat, your favourite desserts and other tropical fruits. You can also use pineapple to tenderise meat because bromelain - a phytochemical found in the fruit - breaks down proteins.

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Long Lasting: You can store chopped pineapple in an airtight container in the fridge for up to six days and in the freezer for up to six months.

Perfect Pick: Select fruit that feels heavy for its size and check it doesn't have soft spots or bruises.

If it has a top, the leaves should be fresh and green.

Delicious & Healthy: Pineapples are an excellent source of vitamin C and manganese, which is good for bone health. They are also a good source of thiamin, magnesium and vitamin B6.

Pineapples contain fibre and bromelain, which makes them a terrific food for gut health.

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IN SEASON

PAPAYA

Autumn is around the corner, which marks the beginning of papaya and papaw peak season which means this unique tropical fruit will be at their prime in terms of taste and supply

As you may know, the refreshing taste and smooth texture of papaya and papaw are quite similar, though they have some distinct differences: Yellow papaya

Red papaya

is usually rounder in shape, is less sweet with is oval or pear-shaped with yellow-green skin yellow-orange skin and yellow flesh. and sweet bright orange flesh.

HEALTHY REASONS TO ENJOY PAPAYA & PAPAW DURING AUTUMN: In season now!

Australian-grown papaya and papaw are in season throughout autumn. Enjoy the freshest fruit straight from farms around tropical regions of sunny QLD, NT and WA, to you!

Fruit for the whole family The generous size of papaya and papaw allows them to be shared among family and friends. Their soft consistency is perfect for blending into baby food or slicing into pieces for the kids and as an added bonus, they are high in vitamin C, and folate, which help growing bodies develop and stay healthy.

Strengthen your immunity One serve of papaya or papaw contains more than double the recommended RDI of vitamin C, which increases antibody activity and resistance to infection. It also helps release iron and zinc from foods.

Eat the rainbow: Their vibrant orange hue is derived from carotenoid, powerful antioxidants, that bolster your body’s first line of defence.

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Glowing skin: The carotene and vitamin C in papaya and papaw help to ward off free radicals like smoke, tobacco and stress. The unique bundle of antioxidants in papaya and papaw also assist with skin elasticity and hydration.

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RECIPES

FROZEN PAPAYA SPEARS

PREP

20 MINS

SERVE

16

INGREDIENTS

METHOD

1 Papaya 100 g dark/milk Chocolate 2 tsps coconut oil Crushed nuts/seeds/coconut to sprinkle

1. Cut the papaya in half, lengthways. Using a spoon, scoop out the black seeds and discard.

2. Cut each half in half again (length ways) and then again to produce 8 sections. Using a sharp knife, carefully cut the flesh away from the skin of each section. Discard the skin and cut each section in half to produce 16 large chunks.

3. Skewer each section, with a stick, and place on a baking tray, making sure the papaya sections are not touching each other. Place in the freezer and freeze until solid.

(Approx 3 hours).

4. Once the papaya skewers are completely frozen, melt your chocolate either using the microwave method or double boiler method and stir in the coconut oil until combined.

5. Drizzle or dip your papaya into the chocolate and allow any excess chocolate to drip off. Sprinkle with crushed nuts/seeds/coconut and return to the freezer until you are ready to enjoy.

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RECIPES

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.

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Introducing the Brown Brothers ZERO Range

ZERO ALCOHOL, FULL FLAVOUR

DISCOVER MOCKTAIL RECIPES & MORE PAG E 2 3

BREAKFAST PUNCH MOCKTAIL INGREDIENTS SERVE 1 strawberry 2 tbs white sugar ¾ cup Breakfast V8 juice ½ cup soda water Raspberries and mint to garnish

1

METHOD 1. Cut a slit in strawberry and run around rim of glass. Place sugar on a small plate and dip rim into it.

2. Pour V8 and soda into glass.

Add fruit ice cubes (see note).

Garnish with raspberries, extra strawberries and mint.

NOTE • To make fruit ice cubes, place sliced strawberries and or raspberries in an ice cube tray. Fill with water and freeze.

NON-ALCOHOLIC MIMOSA SERVE

2

INGREDIENTS 1/2 cup breakfast V8 juice ½ cup non-alcoholic sparkling wine Dehydrated blood oranges to garnish METHOD 1. Pour V8 juice into champagne glass and top with non-alcoholic sparkling wine.

2. Garnish with blood orange.

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Over 50 Years of

Australian Craftsmanship in Every Cup

Our classic English Breakfast tea is specially crafted with only the finest quality black tea. Each cup of Nerada’s English Breakfast delivers a full-bodied taste that captivates the senses from the first sip.

Take a moment to relax with a well-brewed cuppa full of natural antioxidants.

Find us in the tea aisle with your favourite Nerada Organics range PAG E 2 5

WOW

BBQ

INVITING SOME PEOPLE OVER FOR A BBQ? WELL TIE THAT APRON, TURN ON THOSE BURNERS AND LETS KNOCK THEIR SANDLES OFF. PAG E 2 6

THROW A SHRIMP ON THE BBQ Well, before you throw that shrimp on the Barbie, lets marinate.

INSTRUCTIONS 1. Marinate the Shrimp: In a bowl, mix olive oil, garlic, lemon juice, paprika, salt, and pepper. Add the shrimp and toss to coat. Let them marinate for 15-20 minutes.

2. Skewer the Shrimp: Thread the shrimp onto skewers (if using wooden skewers, soak them in water for 30 minutes beforehand to prevent burning).

3. Grill: Place the shrimp skewers on the grill and cook for 2-3 minutes per side, until they are pink and opaque.

4. Serve: Remove from the grill and sprinkle with fresh parsley. Serve with lemon wedges and your favorite dipping sauce.

INGREDIENTS • • • • • • •

500g large shrimp (prawns), peeled and deveined 2 tablespoons olive oil 2 cloves garlic, minced 1 tablespoon lemon juice 1 teaspoon paprika Salt and pepper to taste Fresh parsley, chopped (optional)

DID YOU KNOW Throw a Shrimp on the BBQ is still the most successful tourism ad ever created and introduced Paul Hogan to Americans, making him a household name well before he became Crocodile Dundee.

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RECIPES

BBQ PINEAPPLE WEDGES Sweet and juicy, with a light coating of Cinnamon for that extra kicker, and the option of dipping sauce SEE FULL RECIPE

BBQ ASPARAGUS AND NICOISE TUNA SALAD. A fresh fast and fabulous dish for your next BBQ - fresh tuna and asparagus only take minutes to cook on the BBQ to create the base for this yummy main meal salad.

SEE FULL RECIPE

AUSSIE PRAWN AND SNAG SKEWERS WITH GREEN AND GOLD DIPPING SAUCES The perfect BBQ Mixer, Prawns and snags, nothing more Aussie than this. Don’t forget the sauces and garnishes on this one, turns them from simple, to special.

SEE FULL RECIPE

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NOT JUST ANOTHER

BBQ The foods that transform most BBQ from, just another BBQ to WOW THAT WAS DELICIOUS, is often the cooked accompaniments like Caramelised onions, cooked mushrooms, but also go for corn on the cob, charred egg plant and charred red capsicum, Zucchini, if you are worried about charcoaling these delicate foods to death then just a touch on the hot plate, then on or in some tin foil.

With BBQ cooked vegies, less is more- so just a light cook, you can use some olive oil to keep them moist. If cooking fish and chicken and you like a squeeze of lemon don’t be afraid to also throw a sliced lemon on the grill, looks great and slightly seared lemon can have a slightly sweeter taste than raw lemon. You can cook anything on the BBQ, even fruits so have fun experimenting this Summer.

Don’t forget a great BBQ sauce and Salad dressing.

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B.T.S.

Heard of this saying?

BTS, it stands for Back To School and for many students and parents BTS can be like PTS as this time of year anxiety can peak for kids and parents.

kids will know of each other as they have seen them around, it might seem a bit awkward but if you have a conversation with other kid’s parents, they may be open to it, and even grateful that you reached out. We are often all feeling the same.

SOME TIPS FOR THE BTS FAMILIES

3. If the early weeks are tough, speak to the school.

They can help. You do not need to let your kid(s) know about any chats going on the background. Schooling is a partnership between parents and teachers, so work together.

1. Take the time to look into the activities and subjects available and look for the positives, and discuss what to look forward to with your kids.

2. Organise a catch-up with kids that will be in same class so they have a good connection. Most

4. Rewards and incentives, I know this sounds like bribery, and it sort of is, but for a good purpose. If your child is starting a new subject, lets use an easy example -Music- tell them if they do well you could get

them their own instrument.

5. Praise, praise and more praise. Celebrate all achievements, and get your friends and family on board, when visiting they can join in on congratulating or praising your child’s achievements, academic, social and courage.

6. Share examples of your own school days or older siblings.

7. Kids feel like they are doing this on their own and they are the first person ever to leap into the caldron, so use some positive experiences of your own to show they are not the first, they are not alone, you do understand because you have lived it, and always finish on a positive.

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F E AT U R E

GET SCHOOL KIDS OFF TO A GREAT START When the kids are just starting school that is the perfect time to start them eating well, by preparing healthy lunchboxes. Starting as early as you can will groom their expectations so they will always expect something healthy to eat.

HEALTHY IS NOT BORING.

Healthy is anything but boring, most kids who eat a range healthy foods, fruit and veg say they are delicious, and when eaten in combination like on sandwiched, the options are endless. Get creative, make some fruit monsters of figures, (if you have time).

When it comes to things like the vegemite or peanut butter sandwiches,these are probably best as a once a week treat lunch. When its vegemite day try to include some fruit or vegie sticks of some sort.

KEEP IT SIMPLE.

Okay, forget that making monsters bit I mentioned earlier, lets just go with carrot sticks and things that are easy to eat, finger foods.

Mini tomatoes, bananas, grapes, cheese sticks.

BE PRACTICAL

Putting a huge orange in the lunchbox? That’s awkward, hard to peel, messy to eat, so chances are these types of foods, even large apples, or things you need to peel are likely left in the lunch box.Also, on hot days avoid including things that melt like wrapped cheese or milk.

BREAKFAST -FAST AND FURIOUS

The older kids may be past the healthy lunchbox stage and onto the canteen or D.I.Y lunches, for breakfast its grab something and go, so always have something ready, and in eyesight, not hidden away in the cupboard, like bananas and fruit.

A good tip is to prepare a bowl of weet-bix or favorite ceareal the night before and leave it on the bench, all the kids need to do is add milk, super easy.

GET INVOLVED Parents can check out some ideas. If you are a teacher or involved in kids’ programs, you can get involved and set up activities, tips, and learnings. https://drive.google.com/drive/folders/16Bh8OqdfvOJbNcc-ukW3sJ-2i0yF9svb

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S

Sta rt ea rly..

Did you know ?

Healthy Lunchbox Week is an initiative from Nutrition Australia and runs in February each year – Feb 9-15 this year.

The goals for Healthy Lunchbox WeekSupport a judgement-free approach Encourage positive lunchtime experiences Embrace lunchbox diversity Promote practical tips for lunchboxes Reassurance for parents and carers.

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BACK TO SCHOOL

APRICOT BITES Can be stored in the fridge for up to 5 days

Makes 30

INGREDIENTS

METHOD

• 2 cups rolled oats • 2 cups dried apricot • 2 cups rice puff cereal • ¼ cup honey • 2 tablespoons monounsaturated margarine • 1 teaspoon vanilla extract • Desiccated coconut for coating

1. Place all ingredients into a food processor, blend until well combined.

2. Using clean wet hands roll teaspoons of the mixture into ball shapes.

3. Toss in desiccated coconut.

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CHIMICHURRI POTATO SALAD 1kg Mitolo Family Farms Low Carb Potatoes

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

Summer Recipes AIR FRYER ROAST PORK BROCCOLINI, KALE AND ASPARAGUS WITH HALLOUMI HOMEMADE GNOCCHI BEEF BURGER SLIDERS WITH MULLED WINE ONION RELISH SPANISH SALAMI, OLIVE & TOMATO PIZZA MARS BAR PEANUT CRACKLE SLICE SUSHI LOAF WITH DOUBLE CALYPSO® MANGO SALSA

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AIR FRYER ROAST PORK

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RECIPES

PREP

COOK

MINS

MINS

10

60

SERVES

6

INGREDIENTS 1.2kg rolled boneless pork loin, rind scored (see tips) 1 Tablespoon olive oil 1 Tablespoon sea salt flakes TO SERVE Roasted potatoes Steamed green beans Store-brought gravy

METHOD 1. Pat pork dry using paper towel. place pork, rind side up and uncovered, on a plate. Refrigerate overnight (this is a must do step for perfect crisp crackling).

Remove pork from the fridge 1 hour before cooking.

2. Pat pork dry using paper towel. rub the pork meat and rind with oil. Sprinkle rind with salt and rub it into the rind.

3. Preheat your air fryer to 200°C if required. Place pork, rind-side up, into the air fryer basket. Air fry at 200°C for 30-35 minutes or until golden and crackled.

4. Reduce heat to 165°C. Air fry pork for 30- 35 minutes or until the internal temperature is 68C° (for medium) when tested with a meat thermometer (or cook to your liking - see tips). Transfer to a board, lightly cover with foil and rest for 10 minutes.

5. Slice pork (see tips) and serve with roasted potatoes, green beans and gravy.

TIPS • Air fryer sizes vary so ensure you choose a piece of pork loin that fits your air fryer.

Allow space around the pork for • the crackling to expand. This recipe for a 1.2kg rolled pork loin was tested in a 7.2L capacity air fryer.

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RECIPES

HOMEMADE GNOCCHI

COOK

25 MINS

SERVES

4

INGREDIENTS

METHOD

1kg Mashing Potatoes 1-1.5 cups plain flour, plus extra for dusting 1 egg Salt to taste

1. Boil the potatoes with skins on until tender. While still warm, peel and mash, or pass them through a potato ricer.

2. On a clean surface, form the mashed potatoes into a mound and create a well in the centre. Add the egg and a pinch of salt. Gradually mix in the flour until a soft dough forms.

3. Lightly knead the dough until it’s smooth, but not sticky.

4. Divide the dough into portions, roll each portion into a long rope, and cut into bite-sized pieces. Gently press each piece with a fork to create ridges.

5. Boil the gnocchi in salted water until they float to the surface, about 2–3 minutes. Drain and serve with your favourite sauce.

RECIPE LINK

RECIPE BY MALISSA FEDELE https://www.malissafedele.com/ PAG E 4 3

MANGO COCONUT TRIFLE Fresh mango layered with mango-coconut custard, mango jelly, and coconut-white chocolate ganache.

PREP TIME:

3 HOURS

COOKING TIME:

45 MINS

SERVES:

8-10

INGREDIENTS

METHOD

Vanilla Cake

1. Cook cake mix according to packet directions and let cool completely. Once cool, cut into large cubes about 5x5 cm & set aside.

• 1 x 450 g box vanilla cake mix or store bought sponge or mud cake Coconut-White Chocolate Ganache • 300 mL thickened cream, divided • 1 x 165 mL can coconut milk • 200 g white chocolate buttons Mango-Coconut Custard • 1 x 600 g container Pauls Creamy Custard Vanilla Flavour • 1 x 270 mL can coconut milk • 1 x 85 g Aeroplane Original Mango Flavour Jelly Mango Jelly • 1 x 85 g Aeroplane Original Mango Flavour Jelly • 1 cup (200 g) frozen mango To Assemble • 2 cups fresh, or frozen & defrosted, mango cubes • ½ cup coconut flakes, toasted until lightly golden

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aeroplanejelly.com.au

2. Place 150 mL of the cream with the coconut milk & white chocolate in a microwave safe bowl. Microwave on HIGH for 30 sec intervals, stirring each time, until chocolate is completely melted. Place in fridge to cool completely. Once chilled, add remaining cream & whisk ganache on HIGH speed until soft peaks form. Cover & return to fridge.

3. Place custard & coconut milk in a medium saucepan & gently heat over MEDIUMLOW, stirring regularly. Just before coming to a boil, stir through jelly crystals.

Completely dissolve the crystals, remove from heat & cover with cling wrap directly onto the custard. Refrigerate until completely cool & set (about 2-3 hours).

4. Prepare mango jelly as per packet directions & place in a food processor with frozen mango. Blend until smooth & leave to set in the fridge for at least 1 hour or until completely cold.

5. To assemble, first add cake pieces to the bottom of your trifle dish – leave some space between each piece. Spoon mango cubes between cake pieces then pour over half of the mango jelly mixture, filing the gaps between the pieces of cake.

Top with half of the custard, followed by half of the whipped ganache. Repeat this process once more. Use an offset spatula to create a textured top layer of ganache then sprinkle with toasted coconut flakes. Cover & keep refrigerated for at least 1-2 hours to set before serving.

Tips: To toast coconut, preheat oven to 160°C (fan-forced) & line a tray with baking paper. Lay coconut flakes flat and bake for 4-5 mins or until lightly golden.

/AeroplaneJelly

@i_like_aeroplane_jelly

RECIPES

SEPICER SEPICER

ELFIRT CISSALC CLASSIC TRIFLE ELFIRT CISSALC

RECIPES

PREP

15 MINS

SERVES

8

d a etaerc ot ylleJ enalporeA fo tsiwt a htiw tressed hsitirB cissalc A A classic British with a ttwist of Aeroplane Jelly to create a dessert centrepiece. o reoAs fdessert lchA dd saihetta,tenraccINGREDIENTS iftinygllie snJi egnnaihlpteom gontiesibwstaa'ehltfiiw rT' rseesnsMETHOD iefeddhysriteirnBoicticsisdae T The dictionery defines 'Trifle' as being something insignificant, this dessert is anything but! d siht ,tnacifingisni gnihtemos gnieb sa 'elfirT' senifed yrenoitcid ehT DOHofTE M STNEIDAeroplane ER GNI 2 xINGREDIENTS 85g packets Aeroplane 1.

Prepare Original Port Wine Jelly according METHOD D O H T E M S T N E I D E Jelly oP lanigirOOriginal enalpo5rePort A erWine aperPFlavour .1 enalporeA foto stpack ekcapinstructions g5R8GxN2I and set aside to cool.

1. foPrepare Aeroplane Original Port Wine Jelly according to 2alxp8oregApackets of .Aeroplane 5 o P l a n i g i r O e n e r a p e r P 1 e n a l p o r e A s t e k c a p g 8 x 2 edis tes dn1axs1kg noitapricot curtsni khalves cap in natural ylleJ ruovalF2.eniPlace W t roP landrained igirO apricots into the bottom of a large the pack instructions Original Port Wine Flavour Jelly eodtnisiastto escidrpnjuice, a s n o i t c u r t s n i k c a p y l l e J r u o v a l F e n i W t r o P l a n ig1ixrO1 and set aside to cool. drained a deniard eht ecalP .2 larutan ni sevlaglass h tocirdish pa gkand top with cooled jelly.

Refrigerate until the drained apricots into the bottom of a large apricot halves in natural etxndi1kg anradpacket t escsaswiss lP larutan ni se2.vlaPlace h t o c i r p a g k 1 x 1 1axpd1o375g jodtenliosotcochitripw heshid g .2 roll, sliced d e n i a r d , e c i u j set (approximately4 glass dish top withhours). cooled jelly. Refrigerate until set juice, drained j delooc.)hsrtuiw hsixidorspspalag( ipargdand into rounds ohpo4ty2cm ldent am decils ,llor ss3.iw(approximately4 sPlace tedkecnathe 5swiss 7,e3cxiu1jhours). roll rounds onto the set jelly, and x l375g swiss roll, ollho14 tasmepacket ihDouble xtoerpcaplaP ( Thick Vanilla dsliced ecils ,llor ssiwssthen arpmgc52the 73oxtnvanilla 1i tno sdn.)usrour900g r ysPauls seiw .3 dtenkucopour flavoured custard on top.

3. Place swiss into 2cm rounds tondorasdtsnuucodrCustard sudonDuosthe rum c2go t0nroll i rounds onto the set jelly, and then pour ellrourosvsaiw lfsaellh intaevceahlPt . 3 allinaV kcihT4.elbthe l a P 0 9 flavoured custard on top.

Topvanilla with mixed berries as desired.

900g Pauls Double Thick Vanilla axlifm alhliof n 9 ro iseddrastasusceidr250g reerbuodve(fresh tiawvfrozen peohTt . 4and allinaV kcihT elbuoD sluadPragt0su0C 4. Top with mixed berries as desired. mixed berries rised sa seirthawed) rebCustard dexim htiw p oT . 4 dna nezorf fo hsed rfr(agts0u5C 2 250g (fresh of frozen and dnasenirerzeobrfdfeoxihm se)rdf(ew g0a5h2t thawed) mixed berries seirreb dexim )dewaht PAG E 4 5

SUSHI LOAF WITH DOUBLE CALYPSO® MANGO SALSA

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RECIPES

PREP

COOK

MINS

MINS

40

15

SERVES

8

INGREDIENTS 1 ½ cups (300g) sushi rice, rinsed well ⅓ cup (80ml) sushi seasoning 2 tbs sesame seeds, toasted 3 tbs kewpie mayonnaise, plus extra to serve 325g sliced sashimi grade salmon or sliced smoked salmon Micro herbs and lime, to serve (optional) FRESH MANGO SALSA 2 Calypso® mangoes, peeled and diced 3 green shallots, finely chopped 2 tbs pickled ginger, thinly sliced 3 tbs coriander leaves, shredded 1 lime, juiced ¼ tsp caster sugar COOKED MANGO SALSA 3 tsp vegetable oil 4 shallots, peeled, thinly sliced 2 long green chillis, seeds in, finely chopped 1 tsp sea salt flakes, crushed 2 Calypso® mangoes, peeled and diced ½ cup (125ml) rice wine vinegar ½ cup (110g) white sugar

METHOD 1. For the Cooked mango salsa, combine the oil, shallots, chilli and salt in non-stick frying pan over medium heat. Cook, stirring occasionally, for 5 minutes or until soft. Add the mango and vinegar. Increase heat and bring to the boil. Stir in the sugar, cook, stirring until the sugar dissolves. Reduce the heat, simmer for 8 minutes or until the salsa has thickened.

Remove to a heatproof bowl. Set aside to cool.

2. Place rice and 2 1/2 cups (625ml) water in a medium saucepan. Bring to boil over a high heat.

Reduce heat to low and cover with lid, simmer gently for 15 minutes, or until water is absorbed.

Remove from the heat. Stand covered, for 10 minutes. Pour the sushi seasoning over the rice, add the sesame seeds. Stir gently with a fork to combine.

3. Line a 7cm deep, 8cmx27xm (base) loaf pan with baking paper. Spoon the warm sushi rice into the loaf pan. Press the rice down firmly. Cover and refrigerate 4 hours or overnight.

4. Combine all the fresh mango salsa ingredients together just before serving.

5. Turn the rice out onto a serving board or plate.

Spread the top with mayonnaise. Top with two layers of salmon. Spoon some of the cooked mango salsa over the top, then spoon over some fresh mango salsa. Scatter with micro herbs.

Serve with remaining fresh and cooked salsa.

TIPS •

Sushi seasoning can be purchased from supermarkets or made at home by combining 2 cups rice vinegar, 1 ½ cups white sugar, 1 ½ tablespoons salt and a squeeze of lemon in a saucepan until combined. Cool completely before using.

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RECIPES

BROCCOLINI, KALE AND ASPARAGUS WITH HALLOUMI

PREP

COOK

MINS

MINS

10

10

SERVES

4

INGREDIENTS

METHOD

2 bunches of broccolini 1 bunch of asparagus 125ml Cobram Estate Robust Extra Virgin Olive Oil, plus extra for frying 2 tablespoons apple cider vinegar 1 tablespoon mustard ¼ bunch curly kale, ribs and stems removed, leaves torn 1 avocado, sliced 1 red onion, finely sliced 1/3 cup sunflower seeds 1/3 cup pepitas 1 tablespoon sesame seeds 4 slices of halloumi cheese dried chilli flakes, to season Salt and pepper, to season

1. Trim broccolini and asparagus, toss in 2 tablespoons of Cobram Estate robust extra virgin olive oil and season with salt and pepper.

2. Heat a pan over medium high heat and cook the broccolini and asparagus for a few minutes on each side until crisp-tender, remove and set aside.

3. Mix the remaining extra virgin olive oil with vinegar and mustard in a large serving bowl. Add kale and massage leaves with the dressing to soften.

4. Place the cooked broccolini and asparagus in the bowl, along with avocado, red onion and seeds.

5. Heat extra oil in the pan and cook the halloumi over high heat on both sides until golden.

6. Serve immediately with the salad and sprinkle over dried chilli flakes to season.

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MARS BAR PEANUT CRACKLE SLICE

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RECIPES

PREP

COOK

MINS

MINS

15

25

SERVES

12-15 PIECES

INGREDIENTS 4 x “Fun Size” mini Mars Bars 80g Copha, chopped 1 tbsp golden syrup 2 cups (60g) rice bubbles PEANUT BUTTER CARAMEL 1 x (395g) can condensed milk 1/3 cup (70g) dark brown sugar 75g Fairy margarine, room temperature, diced ½ cup smooth peanut butter CHOCOLATE TOPPING 180g 45% dark baking chocolate, chopped 25g Copha, chopped Mini Mars Bars, chopped

METHOD MARS BAR BASE 1. Grease and line the base and sides of a 28cm x 18cm slice pan with baking paper ensuring a 3cm overhang on each of the long sides.

2. Thinly slice 3 x 64g Mars bar and place in a saucepan with Copha and golden syrup. Stir over a low heat until completely melted. Use a whisk to stir until Mars Bars are smooth. Oils will separate from chocolate which will come together once whisked.

3. Place rice bubbles in a bowl. Add the Copha mixture and stir until rice bubbles are coated in caramel. Working quickly, press into the base and into the corners of prepared pan whilst hot.

Use spatula to smooth surface. Set aside at room temperature while preparing caramel.

PEANUT BUTTER CARAMEL: 1. Place condensed milk, sugar, margarine and peanut butter into a medium saucepan over a low heat. Stir continuously for 12-15 minutes until smooth and thickened to a spreadable consistency. Spread over rice bubble layer then refrigerate for 2 hours until firm to touch.

CHOCOLATE TOPPING: 1. Thinly slice remaining Mars Bars.

2. Place chocolate and Copha in a microwave safe bowl. Heat in the microwave on high for 1 ½ minutes, stirring after 1 minute until melted and smooth.

3. Pour over the top of caramel layer, tilt pan until chocolate covers the surface. Place remaining Mars bar slices on top to decorate. Refrigerate for 1 hour or until chocolate has set.

4. Allow to stand at room temperature for 30 minutes. Remove from pan and cut into squares using a warm non-serrated sharp knife.

TIPS •

• •

Store in an airtight container in the fridge up to 2 weeks. To avoid chocolate top from cracking, it is best to cut once it has been sitting out the fridge for 30 minutes to 1 hour.

To avoid burning condensed milk, make sure mixture is being stirred constantly and released from the base of saucepan Make Mars Bar slice for high tea, school fates and as a food gift PAG E 5 1

RECIPES

CRISPY ROAST LOW CARB POTATOES WITH CREAMY DILL DRESSING

COOK

45 MINS

SERVE

3-4

INGREDIENTS

METHOD

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

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.

CREAMY DILL SAUCE 200g crème fraiche 2 tbsp wholegrain mustard ¼ cup of water 1 tbsp honey (optional) Handful of chopped dill and chives

Recipe courtesy: Lisa Holmen @lisaeatworld | lisaeatsworld.com/ PAG E 5 2

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RECIPES

CALYPSO® MANGO AND LYCHEE SORBET

PREP

COOK

MINS

MINS

10

0

SERVE

4

INGREDIENTS

METHOD

4 Calypso® mangoes 560g can lychees, drained 3 limes, juiced (around 1/3 cup or 80ml) ¼ cup (60ml) maple syrup

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 • •

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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.

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S U M M E R E N T E R TA I N I N G

ENTERTAINING SUMMER MEANS HOLIDAYS, GREAT WEATHER, LONG DAYS, GOOD FRIENDS, AND GOOD TIMES. CHECK OUT THESE GREAT IDEAS FOR YOUR NEXT CATCH-UP OR PARTY. THEMED PARTY

A themed party can be fun, you do not need to go the full on dress up but having theme can be mean just bring one item that fits the theme.Some fun suggestions, pool party, especially if you do not own a pool, or an 80”s party/item, or a hat or sunglass party.

RAMP UP THE BYO FUN

BYO is always on the cards, but perhaps have extra ingredients on hand so your geiests can get creative with some mocktails and cocktails. Sliced fruit, crushed ice, crazy straws and umbrellas, syrups and mixers.

PLATTERS, PLAN WISELY.

Summer platters can be tricky as the heat can turn a great cheese platter into a half melted mess, and cold meats left in the heat, no thanks. Keep your platters small, and do the rounds with a platter, smaller platters should go with just one whip around and everything should look delicious and fresh. If you are creating the set and forget platter have a fly net/cover, nothing worse than flies eating more than the guests.

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S U M M E R E N T E R TA I N I N G

THE WOW FACTOR

Look to include new and interesting food and drink. There are always new products on the market, and when people try new stuff it does create that Wow reaction.

This can apply to the BBQ chef, throw on some stuff you may not usually cook, corn, egg plant, avocado- have a vegetarian skewer option.

How about seasonal fruits, they look great and not something you may see or eat at other times of the year. Lycee, cherries, pineapple, Honeydew. Do you have a local Farmers market that or can you produce something home made ?

FOOD FOR THOUGHT

Have a look at the guest list, will there be vegetarians, if so I have better have a fruit and veg platter separate from the meats.

Will there be kids, they will probably enjoy something simple, fairy bread or party pies or hot dogs.

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AUSTRALIA FIRST

HOW CONSUMERS C SUPPORT AUSSIE SU

THIS DAY PAG E 6 0

Supporting Australian-made pro a direct way to back local suppli manufacturers. Supermarkets ar both locally produced and impo and choosing Australian-made p help keep money within the loca and support domestic businesse

By buying products that carry th Made” or “Australian Grown” log be sure that your purchase is be local farmers, producers, and m This is especially important in ca like fresh produce, meat, and da many Australian suppliers face c from imported goods. Purchasin reduces the environmental impa miles, as Australian products tra distances to reach supermarket

CAN UPPLIERS

oducts is iers and re filled with orted goods, products can al economy es.

1. CHOOSE PRODUCTS FROM SMALLER, LOCAL BRANDS One of the simplest and most effective ways to support Australian made suppliers is by opting for products from smaller, local brands.

Look for brands that emphasize their local origins or are small-scale producers, especially in categories like dairy, produce, or artisanal goods. These businesses tend to operate on thinner margins and depend on customer loyalty to thrive. Supporting these smaller suppliers also helps foster diversity and innovation in the grocery market, as these companies often bring unique and high-quality products to the shelves.

BUY

LOCAL

2. PURCHASE ETHICAL AND SUSTAINABLE PRODUCTS Consumers can also support suppliers by choosing products that are ethically produced and sustainably sourced. Many suppliers, particularly those producing organic, fair trade, or environmentally friendly products, face higher production costs due to their commitment to responsible practices. These suppliers often get squeezed by supermarkets to lower their prices, which can undermine their ability to maintain ethical standards. By buying organic, fair trade, or eco-friendly products, consumers send a message to supermarkets that there is demand for sustainable and ethically produced goods. This encourages supermarkets to stock more of these products and helps protect suppliers who are committed to doing business responsibly.

he “Australian go, you can enefiting manufacturers. ategories airy, where competition ng local also act of food avel shorter t shelves.

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AUSTRALIA FIRST

4. BE WILLING TO PAY A LITTLE MORE FOR QUALITY

3. LOOK FOR FAIR TRADE AND TRANSPARENT CERTIFICATIONS Consumers who want to ensure they are supporting suppliers fairly can look for certifications such as Fairtrade or Rainforest Alliance, which guarantee that suppliers, particularly those in developing countries, are being treated fairly. These certifications also cover Australian suppliers who meet specific standards around worker rights and sustainable practices.

Many consumers opt for the cheapest options available, but this can sometimes come at the expense of suppliers. Supermarkets often drive down supplier costs to keep prices low, which can force suppliers to cut corners or compromise on quality. Consumers who are willing to pay a little more for high-quality products help ensure that suppliers are fairly compensated and can continue to operate sustainably.

Instead of always going for the lowest price, consider whether the small price difference between two similar products could mean better outcomes for the supplier. By valuing quality over the lowest possible cost, you help create a market where fair pricing and ethical practices are rewarded.

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AUSTRALIA FIRST

5. SUPPORT FARMERS’ MARKETS AND INDEPENDENT GROCERS While shopping at major supermarkets is convenient, consumers can also support suppliers by shopping at farmers’ markets or independent grocers. These outlets often stock products from smaller, local suppliers who may not have the scale or resources to supply large supermarkets.

Farmers’ markets offer a direct connection to suppliers, and your purchases directly benefit the producers without the complexities of supermarket negotiations.

Buying from these outlets also ensures that a larger portion of your money goes directly to the supplier rather than being absorbed by supermarket margins and fees.

6. AVOID PRIVATE-LABEL BRANDS WHEN POSSIBLE Supermarkets like Coles and Woolworths have increasingly prioritized their own private-label brands, which are often sold at lower prices than branded goods.

While this may seem like a bargain for consumers, these private-label products often put pressure on suppliers to reduce their margins and compete on price, sometimes leading to lower supplier profitability or even pushing small brands out of the market.

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H E A LT H

WE ARE GETTING THE MESSAGE A quick look at some stats shows that the ad campaigns of the past and current Sun Smart have made a significant difference to the reduction in melanoma in Australia.

Melanoma risk Older people have lived most of their lives in a less ‘sun smart’ environment while younger Australians have lived the majority of their life in times when public awareness was greater. The following melanoma incidence risk by age commentary highlights the falling risk for the younger population.

Risk of being diagnosed with melanoma by the age of 30

1982

1 in 600 people.

2024

1 in 1,170 people, based on previous forecast projections.

The risk of being diagnosed with melanoma of the skin by the age of 30 has more than halved in 23 years

The risk of being diagnosed with melanoma of the skin by the age of 60.

Following years of increasing risk from 1982-2005, melanoma incidence risk by the age of 60 began to fall, and then stabilise from around 2012 to 1 in 65 people in 2020.

The current generation of kids will be the first that will grow up with their parents have all the knowledge and products they need to ensure the trend of reducing melanoma continues.

Melanoma should not reduce by half in the next 20 years, but in the next ten years.

Some data from Australian Institute of Health and Welfare

Stay safe in Sun.

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OrangeBlossom

Our bees have been enjoying the spring in the orange orchards of the Riverina NSW, to create our delicious, delicately fragrant citrus honey.

SEASONAL

harvest

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TRADE HORIZON

s us A for G r e a t news ie

m

ea ta nd

Lobster i

y r t ndus

China has lifted the remaining suspensions on two Australian meat processing establishments, paving the way for full resumption of red meat exports to China.

This development follows the lifting of suspensions on eight beef processing facilities over the past year and the recent lifting of bans on Australian Rock Lobsters.

China is the second largest market for Australian beef and veal after the United States.

THE REMOVAL OF THE FINAL TWO SUSPENSIONS MARKS A RETURN TO BUSINESS AS USUAL FOR BEEF AND VEAL EXPORTS, WHICH TOPPED $2.2 BILLION IN 2023-24.

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