Cornetts Summer issue

JANUARY 2026

il moncello 20

RECIPES

SWEET SUMMER FLAVOURS

salads

BACK TO SCHOOL

IN THIS ISSUE PAGE

08 RECIPES

salads PAGE

24

BACK TO SCHOOL

FOOD FOR THOUGHT PAGE

72

GO WILD PAGE

43

Whilst every endeavour is made to make this magazine and it’s enclosed information as accurate as possible at the date of publication.

This publication or any part thereof may not be used, copied, or transmitted without the express permission of the Publisher © Copyright 2025

PAG E 3

LOVE YOUR HONEYCOMB

NoEduW cts Pr

New Violet Crumble Choc Honeycomb Flavoured Hard Set Ice Cream Coating and the Violet Crumble Choc Honeycomb Flavoured Topping, a pourable sauce for sundaes, waffles, and other desserts.

Proudly Aussie made and owned for 90 years.

Classic Hedgehog

Classic Chocolate Crackles Caramilk Cheesecake Crackle Slice

Choc Mint Crackle Cheesecake Lasagne

For these and other delicious recipes go to: copha.com.au and follow us at:

copha

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T&Cs apply, see www.arnottswin.com. Open to AU res 18+. Starts: 11/10/25. Ends: 11:59pm AEDT on 1/2/26. M 10-20 Gwynne Street, Cremorne VIC 3121 at 11am local time on the first calendar day after Daily Draw entrie Weber Family BBQ valued at $899. Daily Draw prize winners and any ACT or SA winners of an instant prize publis Street, North Strathfield NSW 2137. NSW Authority:

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1000s OF OF WEBER WEBER PRIZES PRIZES 1000s PLUS TO BE WON INSTANTLY! PLUS TO BE WON INSTANTLY! *participating pack includes Jatz, Savoy and Clix. T&Cs apply, see www.arnottswin.com. Open to AU res 18+. Starts: 11/10/24. Ends: 11:59pm AEDT on 1/2/25. Max 1 entry p/product. Keep *participating and Clix.

T&Cs apply, see www.arnottswin.com.

Open to AU Starts:local 11/10/24.

11:59pm AEDT 1/2/25.

Max 1entries entry p/product. receipt/s. Instant Winpack Prizes:includes 2,001 x $50Jatz, WeberSavoy Store Voucher.

Daily Draws: Suite 8/799 Springvale Road, Mulgrave VIC res 317018+. at 11am time onEnds: the first calendar dayonafter Daily Draw close.EntriesKeep into receipt/s.

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DailyNSW Draw2137. prizeNSW winners and any or SAPermits: winnersACT of an Instant PrizeSA published at www.arnottswin.com on 5/2/25.

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Max 1 entry p/product. Keep receipt/s. Instant Win Prizes: 2,001 x $50 Weber Store Voucher. Daily Draws: SE251, es close. Entries into each Daily Draw will open at 12AM and close at 11:59PM each day. Prize (1 p/day): 114 x shed at www.arnottswin.com on 5/2/26. Promoter: Arnott’s Biscuits Limited (ABN 44 008 435 729) of 24 George : TP/ 01454. Permits: ACT TP25/ 01176, SA T25/ 882.

PAG E 7

SUPER SALAD

super summer

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

Classic Curr

Delicious Classic make, just 5 steps

SEE FULL RECIP PAG E 8

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

SEE FULL RECIPE

ried Egg Salad

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

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SUPER SALAD

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

SEE FULL RECIPE

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

SEE FULL RECIPE

SEE FULL RECIPE

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

SUPER SALAD

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

SEE FULL RECIPE

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

SEE FULL RECIPE

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SUPER SALAD

Mexican Grilled Sweetcorn, Avocado & Ham-Salad Use Christmas leftovers to make this Mexican salad with corn, avocado and ham. This is a great summer salad recipe for barbecues.

Credit : Sydney markets

SEE FULL RECIPE

Apple, cabbage and fennel salad with green mayonnaise Each serve of this delicious apple, cabbage and fennel salad provides almost two of your recommended five serves of vegetables per day.

Credit: Celbrate health

SEE FULL RECIPE

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Choose PAG E 1 6

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BBQ SESAME CITRUS PRAWNS

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RECIPES PREP

COOK

MINS

MINS

10

20

Prawns on the BBQ, such an Aussie tradition.

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

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

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

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

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

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

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

SCAN FOR VIDEO GUIDE

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CRISPY HALOUMI, PRAWN AND AVOCADO SALAD WIT

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RECIPES

TH PARMESAN CRISPS

PREP

COOK

MINS

MINS

15

15

A healthy and light way to enjoy Australian Prawns.

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

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

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

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

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

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

SCAN FOR VIDEO GUIDE

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AUS S I E K I DS

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

For more lunchbox tips, recipes and healthy inspiration visit

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

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

What is a healthy school lunch?

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

A healthy lunchbox has four components:

1 2 A fruit or vegetable snack,

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

pasta with vegetables, soup, frittata or sushi.

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

3 A second snack

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

4 And a drink.

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

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

AUS S I E K I DS

7 STEPS TO PLANNING A HEALTHY LUNCHBOX One

six

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

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

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

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

four Look after the environment.

Put sandwiches and other items in reusable containers.

This uses less packaging and creates less rubbish.

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

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

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

AUS S I E K I DS

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

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

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

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

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AUS S I E K I DS

Tips to Avoid the Boomerang Lunchbox Does your child’s lunchbox sometimes come home untouched? What a waste of time, effort and money?, not to mention the importance of lunch and snacks for maintaining energy and concentration.Skipping lunch should be avoided at all costs. So, what can you do to help?

Avoid hard-to-open containers.

Little fingers often don’t have the strength to pry open tight lids or packaging. If foods need opening, teach your child how to open them beforehand or transfer them into easyopen containers. Even straw holes can be tricky, as straws aren’t always strong enough to pierce tamper-proof seals, so include an alternative or practise together.

Peeling is another barrier.

Many kids won’t peel an orange, and even a whole apple can feel like a challenge. Cut fruit into bite-sized pieces to make it easier and to add variety.

Finally, talk about it. If lunch is coming home uneaten, ask why. A healthy compromise is better than a full lunchbox returning home.

AUSSIE SUMMER

Summer fruit

in season Australia’s summer is the perfect time to enjoy the country’s delicious stone fruits. Nectarines, peaches, apricots, and plums are all in season, offering juicy sweetness and vibrant colour to the table.

Nectarines and peaches are ideal for eating fresh or grilling, their fragrant flesh pairing beautifully with both sweet and savoury dishes. Apricots, with their tangy flavour, are perfect for desserts, or simply enjoyed fresh.

Plums bring a rich, sweetness that works well in salads, sauces, baked treats, and snacking on the go!

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Buying fruit in season means supporting Australian Growers and enjoying the delicious, nutritious fruit. With their versatility and natural sweetness, these stone fruits capture the essence of the Australian summer.

These fruits thrive in the warm climate, making them staples of summer picnics, festive gatherings, and everyday snacking.

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AUSSIE SUMMER

ROASTED PLUM SORBET This sorbet is the perfect way to enjoy the Queen Garnet after the fresh fruit season is over. Incredibly rich, all you need is a spoonful to add depth to your favourite desserts.

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 Download and vanilla bean from the plums. the free recipe 9. Place plums in food processor or book here. 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.

Recipe courtesy: Summerfruits PAG E 3 4

PAG E 3 5

FOOD OF LOVE

tines D n e l a V s ay i h T

r the he o f s d o art Fo .

Feb 14 Valentines day

The food of love, is that chocolate, strawberries or oysters?

Chocolate is perhaps the most famous, rich in compounds that boost mood and encourage feelings of pleasure.

Strawberries, with their vibrant colour and natural sweetness, have become a symbol of love, often paired with cream or champagne for a decadent treat.

Oysters are another classic, prized for, well, you know what for.

FOR THE LOVE OF CHOCOLATE

INDIVIDUALLY WRAPPED SUPERFINE CHOCOLATE ASSORTMENT NEW

At Pink Lady we take the time to make our chocolate to our own recipes using premium ingredients and the traditional conching method to produce a silky smooth, luscious chocolate that is truly decadent. Crafted in Melbourne.

AUSTRALIAN

MADE & OWNED

AVAIL ABLE NOW! ®

To order contact us on 1800 799 098 fyna.com.au facebook.com/fynafoodsau instagram.com/fynafoodsau

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Apricot Snack Pies are back!

AVAILABLE IN THE FREEZER AISLE

nannas.com.au

www.cornetts.com.au

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

RECIPES

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

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LIMONCELLO TIRAMISU

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RECIPES COOK

1 1/2 HRS

SERVES

10-12

INGREDIENTS 400g Savoiardi Lady Finger Biscuits dehydrated lemon slice to garnish LEMON CURD 360g caster suagr 280g unsalted butter 240ml lemon juice 12 egg yolks MASCARPONE CREAM 500g Mascarpone 300ml thickened cream 100g caster sugar 1 tbsp vanilla extract LIMONCELLO SYRUP 400g caster sugar 400ml water 1/4 cup Limoncello

METHOD 1. For lemon curd, combine sugar, butter, lemon juice and egg yolks in a medium saucepan, whisk until smooth.

2. Cook over low heat, stirring continuously, until thickened.

3. Strain the curd through a fine sieve and refrigerate overnight to set.

4. For syrup, place sugar and water into a small saucepan, bring to the boil then simmer until the sugar dissolves. Add Limoncello and set aside to cool slightly.

5. Cut the biscuits in half diagonally with a serrated knife (or keep biscuits whole if using a rectangular glass bowl).

6. For the Mascarpone cream, whisk all ingredients in a stand mixer until stiff peaks form.

7. To assemble, dip biscuits briefly into the Limoncello syrup and place into the base of a 20cm diameter deep glass bowl (or rectangular glass bowl).

8. Add a third of the Mascarpone cream and spread evenly with a spatula.

9. Add a third of the lemon curd and spread evenly with a spatula.

10. Add another layer of Limoncello syrup dipped biscuits, followed by another third of the Mascarpone cream and lemon curd, spread evenly with a spatula.

11. Add a final layer of Limoncello syrup dipped biscuits.

12. Cover and refrigerate the tiramisu overnight, as well as the remaining Mascarpone cream and curd.

13. To serve, add the remaining mascarpone cream in a large swirl and drizzle over the remaining curd.

14. Garnish with a dehydrated lemon slice.

Recipe courtesy www.lacasa.com.au PAG E 4 5

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

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

RECIPES

CHIMICHURRI LOW CARB POTATO SALAD

PREP

20 MINS

SERVES

2

INGREDIENTS

METHOD

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

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

2. Boil the eggs to your liking.

3. Divide the ingredients between 2 bowls.

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

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SWIRLED CHOC COCONUT PAVLOVA

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RECIPES PREP

COOK

MINS

MINS

15

70

SERVES

8

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

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

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

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

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

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

Recipe courtesy Victorian Strawberries

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NEAPOLITAN TRIFLE

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RECIPES COOK

2

HRS

SERVES

10-12

INGREDIENTS VANILLA PANNACOTTA

CHOCOLATE SPONGE

400g Double Cream 8g gelatine leaves 350ml thickened cream 300ml milk 160g caster sugar 1 vanilla bean, halved and seeds scraped

225g self raising flour 1 tsp baking powder 225g caster sugar 225g unsalted butter, softened 4 large eggs 50g cocoa powder for topping 350g Double Cream 50g caster sugar strawberry, vanilla & chocolate wafer biscuits strawberry, vanilla & chocolate mini ice-cream cones pink and white marshmallows

STRAWBERRY & WHITE CHOCOLATE CREAM 250g Double Cream 250g strawberry puree 300ml milk 6g gelatine 3 egg yolks 50g caster sugar 300g white chocolate, finely chopped

METHOD 1. For the vanilla pannacotta, soak gelatine leaves in cold water until softened. Place thickened cream, milk, sugar and vanilla seeds into a medium saucepan and bring to a simmer. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve. Remove from the heat and stir through the double cream. Pour the mixture into a 20cm trifle dish. Cover and refrigerate overnight to set.

2. For the strawberry and white chocolate cream, soak gelatine leaves in cold water until softened.

3. Bring the milk to the boil in a medium saucepan.

4. Whisk egg yolks and sugar in a medium bowl, pour over the hot milk, whisking continuously.

5. Pour the mix back into the saucepan and simmer until thickened.

6. Squeeze excess water from gelatine, add to the cream mixture and stir well to dissolve.

7. Place the white chocolate into a large bowl and pour over the hot mixture, whisking until smooth.

8. Add strawberry puree and whisk to combine.

9. Place into a container, cover the surface of the cream with clingfilm and refrigerate overnight to set.

10. For the chocolate sponge, preheat oven to 160°C and grease a 22cm cake tin.

11. Place all the ingredients into the bowl of a stand mixer and beat for two minutes or until smooth.

12. Pour the batter into the prepared tin and bake for 30 minutes or until cooked through. Set aside for 10 minutes then turn out on to a wire rack to cool. Wrap well in clingfilm.

13. To assemble the following day, trim the sponge to fit snugly on top of the pannacotta.

14. Place the strawberry and white chocolate cream into a large bowl, whisk until smooth, spoon over the sponge and even out with a spatula.

15. Whisk double cream and sugar to stiff peaks and swirl over the strawberry cream.

16. Garnish with wafer biscuits, ice-cream cones and marshmallows. Serve immediately.

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RECIPES

BAGUETTE BAKED EGGS

PREP

30 MINS

SERVES

4

INGREDIENTS

METHOD

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

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

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

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

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

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

www.australianeggs.com.au

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MILO CARAMILK CRACKLE BARS

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RECIPES PREP

COOK

MINS

MINS

15

5

MAKES

25

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

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

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

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

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

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

2. Cut into squares to serve.

TIPS • • •

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

RECIPES

MERRY CHRISTMAS

GARLIC PRAWNS WITH CITRUS CHILLI BUTTER

PREP

COOK

MINS

MINS

15

10

SERVES

4

INGREDIENTS

METHOD

160 g butter 2 tbsp olive oil 8 large green Australian wild prawns, whole 500 g medium green Australian prawns, peeled and deveined 4 cloves garlic, sliced Thick zest of 2 lemons 1 small red chilli, sliced 2 tbsp finely chopped parsley Fresh lemon wedges and crusty bread to serve

1. Heat half the butter and oil in large cast iron skillet over high heat.

2. Add whole prawns and cook for 2 minutes each side.

3. Add remaining butter, oil, garlic, peeled prawns, zest and chilli. Cook turning prawns and basting occasionally for 1-2 minutes or until prawns are cooked through.

4. Sprinkle with parsley and serve with fresh lemon and lots of crusty bread.

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SCAN FOR VIDEO GUIDE

Australian Versatile Authentic

No mess, no fuss.

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

RECIPES

EASY PEANUT BUTTER VIOLET CRUMBLE FUDGE! INGREDIENTS

METHOD

150g Violet Crumble Peanut Butter, crushed 400g white chocolate 395g sweetened condensed milk 3 Tbsp Peanut Butter

1. Line a slice tray with baking paper.

2. Melt white chocolate + condensed milk + Peanut Butter together until smooth.

3. Fold in crushed Violet Crumble Peanut Butter and pour into the lined tray once combined.

4. Chill until firm (approx. 2 hours in fridge). Slice into cubes and enjoy!

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RECIPES

YELLOW PEACH AND CHIPOTLE CHUTNEY INGREDIENTS

METHOD

2 tablespoons olive oil 1 large brown onion, finely chopped 3 garlic cloves, crushed 2 teaspoons finely grated ginger 3 teaspoons ground cumin 2 teaspoons ground coriander 1 teaspoon smoked paprika 1kg yellow peaches, stones removed, roughly chopped (about 6 peaches) 4 pieces chipotles in Adobo sauce, finely chopped 1 cup white sugar 1 cup apple cider vinegar 2 teaspoons sea salt flakes and freshly ground black pepper

1. Heat oil in a medium saucepan over medium heat. Add onion softened. Add garlic, ginger, cumin, coriander and paprika. St minutes or until aromatic.

2. Add peaches, chipotle, sugar and vinegar. Stir until combine Reduce heat and simmer, uncovered, for 40 minutes or until a salt and pepper. Ladle into sterilized jars and cover with lids. dark place for up to 6 months. Perfect to serve with grilled ch

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Recipe credit: Australian Summer Stonefruit (facebook.com

GRAB SOME

LUNCHBOX FAVES

PREP

COOK

MINS

HRS

10

n and cook for 5 minutes or until tir until combined and cook for 2

and mixture comes to the boil. a thick chutney forms. Season with Cool. Once cooled, store in a cool hicken, steak, pork or fish.

m/AustraliaSummerStonefruit)

1

MAKES

3 1/2 HRS

THE REAL FAIR DINKUM AUSSIE MINI SAUSAGE ROLLS INGREDIENTS

METHOD

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

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

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

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

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

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

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

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

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

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

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RECIPES

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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

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Start earning reward points today WITH CORNETTS REWARDS, ITS FREE AND EASY Your Cornetts Rewards Card rewards you for shopping in our supermarkets.

Simply present your card at the checkout and points will be allocated for each transaction*. You may then redeem these points for dollars to use in our stores.

Point balances can be found at the bottom of your receipts each time you shop and use your Cornetts Rewards card and you can also enquire about your points total at the till.

IT PAYS TO BELONG.

It's easy to join, easy to earn and easy to cash in!

Click here to join https://cornetts.com.au/rewards/

It's easy to join, easy to earn and easy to cash in!

Click here to join https://cornetts.com.au/rewards/

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IT PAYS TO BELONG.

It's easy to join, easy to earn and easy to cash in!

Click here to join https://cornetts.com.au/rewards/

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AFFORDABLE REFRESHMENT

1 TUB = 9 LITRES = 15 RTDs Available in all major retailers staminade.com.au  Staminade Sports Drink |  staminadeaus PAG E 6 8

YOUR TRIP ESSENTIALS

SUMMER DAY TRIP OR

CAMPING TRIP Don’t leave home without these essential items.

Going for a day at the beach, or like hike, or a few days camping? If so, do not leave home without these essential Summer Survival products.

NO Sunscreen

1

Even on overcast summer days the UV can be deceptive, so slip, slop, slap, seek and slide every time you are going outdoors.

NO Water and water

2

additives

Always have fresh water, you cannot rely on tap water to be clean and available, or for a shop to be nearby. It is not just for drinking, sand in the eyes, clean your hands, you may need clean water and quick in an emergency.

Water additives like Staminade are great to help with hydration and replacing essential things like electrolytes lost through sweating.

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YOUR TRIP ESSENTIALS

NO

3

Antihistamine Bush walking may have your skin receiving a battering from random plant life and insects. If you have a reaction to anything outdoors, then antihistamine may help relieve symptoms.

First Aid Start with the basics, band aids, Panadol, bandages for sprains, and your daily meds. The longer and more hazardous the trip the bigger your First Aid pack should be.

Whistle, if you get separated from the group or become lost a whistle is a great way to be heard and found.

NO

5

NO

4

Torch When camping or hiking light can fade fast, or you may need a mid-night dash. (if you know what I mean) A torch is essential for staying safe, also handy for finding things in a dark tent or pac. Make sure those batteries are new and ready to go.

Wet wipes The secret multipurpose survival tool. Sand in eyes, wet wipes, nature calls, wet wipes, clean your hands, wet wipes, any occasion, wet wipes.

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NO

6

YOUR TRIP ESSENTIALS

NO Extra battery

7

No paper maps these days it is all on the phone, ensure you have a backup power source, portable charger or similar to ensure you are not stuck halfway.

Hair tires and gear clips NO Winds blowing, your hair is flying all over the place, your hat wants to take off, then hair ties are great, and clothes clips are handy as you can clip your hat onto your belt or clip anything onto your pack etc.

8

NO Hand Sanitiser

9

These days hand sanitiser is available everywhere and easy to carry, perfect for washing your hands, cleaning wounds, and much more.

Snacks For the day trip with the kids snacks are essential, the kids will be burning energy fast and may need a snack to keep them going. Always better to have something on hand than hear “Im hungry” and have nothing.

NO

10

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BRAIN BOOSTERS

food for thought KEEPING YOUR BRAIN HEALTHY IS JUST AS IMPORTANT AS LOOKING AFTER YOUR BODY, AND THE FOOD YOU EAT CAN PLAY A MAJOR ROLE IN HOW WELL YOUR MIND PERFORMS. CERTAIN FOODS HAVE A GREAT REPUTATIONS FOR BOOSTING MEMORY, IMPROVING CONCENTRATION AND PROTECTING THE BRAIN AS IT AGES. Fatty fish such as salmon, sardines and tuna are among the most talked about foods for brain health because they are rich in omega-3 fatty acids. These healthy fats help build brain cells and support communication between them, which can improve learning and memory and help slow cognitive decline.

Blueberries and strawberries are packed with antioxidants that help protect the brain and other organs from stress and inflammation. These berries may slow age-related memory decline and support mental sharpness. Even a small daily serving can offer long-term benefits.

Leafy green vegetables like spinach, kale and broccoli contain vitamins and minerals that are essential for brain health, including vitamin K and folate. These nutrients are believed to help slow cognitive decline and improve overall brain function.

Nuts and seeds, especially walnuts, are excellent sources of vitamin E and healthy fats. Vitamin E helps protect brain cells from damage, while the fats help support thinking skills and memory.

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BRAIN BOOSTERS

Dark chocolate is another brain-boosting food when enjoyed in moderation.

It contains flavonoids and caffeine that can improve focus and stimulate mental alertness.

Whole grains such as oats, brown rice and wholemeal bread steadily supply glucose to the brain, providing energy which may help maintain concentration throughout the day.

Finally, staying well hydrated is just as important as eating the right foods.

Drinking enough water helps improve mood, focus and memory.

How can you tell if it’s making a difference Include some these foods in your daily meals and see if it works for you, in some cases it’s mind over matter so if you think, and feel like you are a bit sharper with less brain fog then it’s working.

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BEYOND THE BOWL

pets

Travelling with

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

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BEYOND THE BOWL

CAR TRAVEL

VENTILATION

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

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

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

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

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

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

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

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

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

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

Pets will dehydrate much faster in a car.

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

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

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

Some dog breed can only travel limited hours.

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

Remember preparation is the key to a great travel experience.

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