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.
Bulla
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The Oil helps relieve symptoms of Cold & Flu and acts as an antiseptic for minor wounds. The Spray kills COVID-19, the Flu virus (Influenza H1N1) and 99.9% of germs, and the Solution is the ideal partner in laundry and floor cleaning.
(Oil/Spray: Always read the label and follow the directions for use.)
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
Delicious Classic make, just 5 steps, SEE FULL RECIPE
Classic Curried
You want flavour
In season Calypso mangos, Qukes, tomatoes with crunch of BBQ bread. SEE FULL RECIPE
Curried Egg Salad
curried egg salad, super easy to steps, and a guaranteed crowd please.
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
A Greek salad is fresh and simple but provides that unique flavour combination of feta, olives and red onion.
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
Watermelon,
AVAILABLE IN LOW CARB, MASHING, CHIPPING & ROYAL BLUE 1.5KG BAGS FROM SELECTED INDEPENDENT SUPERMARKETS AND QUALITY GREENGROCERS, EXCLUDING WA & TAS
Salad image to come
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.healthylunchboxweek.org
When children eat well they
• Behave better
• Concentrate better
• Are healthier and energised
• Play better
1 2 3 4
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:
A main item, such as a sandwich/wrap/roll, pasta with vegetables, soup, frittata or sushi.
A fruit or vegetable snack, such as whole fruit, cut up veggie sticks, canned fruit in natural juice, a small salad
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.
And a drink. A bottle of tap water is best, and plain UHT milk is also acceptable.
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
7 stePs to Planning a healthy lunchbox
Make time to prepare. Have fresh fruit and vegetables, milk and yogurt, bread and crackers all bought in advance.
Shop wisely and save money. Buy fresh fruit and vegetables in season to ensure good quality and value for money.
Make your own snacks. For example snack packs from fresh ingredients which you can buy in bulk.
Look after the environment. Put sandwiches and other items in reusable containers. This uses less packaging and creates less rubbish.
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. one six seven two three four five
Choose a variety of foods from the 5 food groups
(see table below).
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.
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.
BBQ SESAME CITRUS PRAWNS
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.
WITH PARMESAN CRISPS
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.
Aust prawns
Aust prawns
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!
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.
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 and vanilla bean from the plums.
9. Place plums in food processor or blender and blend until smooth.
10. Filter puree through a sieve.
Download the free recipe book here.
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
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
LIMONCELLO TIRAMISU
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.
CHIMICHURRI LOW CARB POTATO SALAD
INGREDIENTS
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
METHOD
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.
SWIRLED CHOC COCONUT PAVLOVA
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
BAGUETTE BAKED EGGS
INGREDIENTS
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
www.australianeggs.com.au
METHOD
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.
MILO CARAMILK CRACKLE BARS
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
Violet crumble recipe
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.
Dark chocolate is another brain-boosting food when enjoyed in moderation. It contains flavonoids and caffeine that can improve focus and stimulate mental alertness.
such as oats, brown rice and wholemeal bread steadily supply maintain concentration is just as important as eating the right foods.
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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Find our award winning range in the tea aisle
Find award winning in the tea aisle
Travelling with
pets
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. »
CAR TRAVEL
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. 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.
VENTILATION
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.
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.
